Instant Pot Peanut Butter Cup Cheesecake Recipe

Instant Pot Peanut Butter Cup Cheesecake Recipe

How To Make Instant Pot Peanut Butter Cup Cheesecake Recipe

Delicious, creamy cheesecake with peanut butter cups folded in.

Preparation: 20 minutes
Cooking: 25 minutes
Total: 1 hour and 5 minutes



  • 8 oz cream cheese, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1/4 cup creamy peanut butter
  • 1/4 cup heavy cream
  • 1/2 cup chopped peanut butter cups
  • 1 cup graham cracker crumbs
  • 4 tbsp unsalted butter, melted
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract


  1. In a medium-size bowl, mix together graham cracker crumbs, melted butter, salt, and sugar until combined.

  2. Press the mixture evenly into the bottom of a 6-inch springform pan.

  3. In a large mixing bowl, beat together cream cheese, peanut butter, heavy cream, and vanilla extract.

  4. Add in the eggs, one at a time, beating well after each addition.

  5. Fold in the chopped peanut butter cups.

  6. Pour cheesecake mixture over the crust and smooth it out using a spatula.

  7. Cover the cheesecake with aluminium foil and seal it tightly.

  8. Add 1.5 cups of water to the Instant Pot and place the trivet inside.

  9. Place the cheesecake in the Instant Pot on top of the trivet.

  10. Press the manual button and set on high pressure for 25 minutes.

  11. Allow the pressure to release naturally before removing the cheesecake.

  12. Let the cheesecake cool to room temperature before refrigerating for at least an hour.

  13. Serve chilled.


  • Calories : 712kcal
  • Total Fat : 54g
  • Saturated Fat : 25g
  • Cholesterol : 238mg
  • Sodium : 646mg
  • Total Carbohydrates : 45g
  • Dietary Fiber : 3g
  • Sugar : 34g
  • Protein : 18g
Want to discuss this delectable Instant Pot Peanut Butter Cup Cheesecake further? Head over to our Baking and Desserts forum section and share your thoughts, tips, and experiences with fellow dessert enthusiasts!

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