Instant Pot Peanut Butter Cheesecake

This Instant Pot Peanut Butter Cheesecake has a chocolate cookie crust, peanut butter cheesecake filling, topped chocolate ganache and drizzled with peanut butter. This is the perfect cheesecake for any peanut butter lover!


I'm quickly becoming a huge fan of these instant pot cheesecakes and desserts in general. I just made an instant pot monkey bread recipe yesterday to post sometime in the near future.

I think the hardest part was to order the pans so I could start making dessert recipes in the instant pot. This is the cheesecake pan that I went with. It's not a springform pan but it does have a removable bottom.

What Do You Need To Make An Instant Pot Peanut Butter Cheesecake


brownie mix cookies
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Instant Pot Peanut Butter Cheesecake Ingredients

What's so easy about making cheesecakes is that I already know the main ingredients that need to be in a cheesecake. With some minor tweaking of a recipe, swapping out liquids, flavors, toppings, you have a whole new recipe.

  • chocolate sandwich cookies - I use Oreos but store brand will work great as well. You can also use chocolate graham crackers, but you may want to add a tablespoon of sugar with the graham crackers.
  • butter - Butter is my go-to for the perfect binding agent for the crust that also adds great flavor.
  • cream cheese - room temperature cream cheese ensures that you'll have a smooth, creamy cheesecake.
  • sugar - I used granulated sugar, but you can substitute half of the granulated sugar for light brown sugar.
  • eggs - always use large eggs unless the recipe recommends a different size.
  • vanilla extract - the flavor enhancer you can't live without.
  • sour cream - always use full fat unless the recipe specifies otherwise.
  • peanut butter - To keep this instant pot peanut butter cheesecake smooth and creamy, I recommend using creamy. Always use your favorite kind of peanut butter in recipes.

Oreo Cookie Crust for Instant Pot Cheesecake

For the oreo cookie crust recipe, I used 7 Oreos or ¾ cup of cookie crumbs. I always throw my Oreo cookies in a food processor or mini chopper to pulverize them.

You can add the cookies to a storage bag and smash them with a rolling pin, but the filling doesn't get worked in and ends up just sticking to the bag.

Mix sugar and melted butter in with the cookie crumbs and press into the pan. Pop it in the freezer for 15 minutes until firm while preparing the peanut butter cheesecake filling.

How to make Instant Pot Peanut Butter Cheesecake

To make the instant pot peanut butter cheesecake, use a hand mixer to beat the cream cheese and peanut butter in a bowl to make sure it's creamy. Add in the sugar and beat until incorporated. Scrape down the bowl. Add in the vanilla extract and one egg at a time and beat until incorporated. Scrape down the bowl. Beat in the sour cream until combined.

Spray the side of the pan with nonstick cooking spray. Try not to get too much on the Oreo cookie crust, but don't stress if some ends up on it.

Pour the cheesecake batter on top of the cookie crust. Give it a couple of taps on the counter to help get the air pockets out.

I like to wrap the bottom of the pan in foil to help keep the water out of. Then cover the top with foil to keep the water from dripping into the cheesecake. If you forget the foil like I did in the video, that's okay. The top just won't be as pretty, but you can always cover it up with chocolate ganache and a peanut butter drizzle like I did.

Add 1 cup of water to the pressure cooker and the trivet/rack. Carefully place the pan in the center of the trivet/rack. Lock the lid in place and turn the pressure release valve to the sealed position. Set pressure to high and the time to 35 minutes. When the cheesecake is finished cooking and the pressure cooker beeps, release pressure naturally for about 12 minutes.

Carefully remove the lid and take the cheesecake out. Let it cool to room temperature and then place in the fridge to chill overnight or at least 6 hours. You can add the ganache after it's come to room temperature or the next day after it's been chilled.

Other Instant Pot Desserts

instant pot peanut butter cheesecake with peanut butter drizzle on the sides

Instant Pot Peanut Butter Cheesecake

This Instant Pot Peanut Butter Cheesecake has a chocolate cookie crust, peanut butter cheesecake filling, topped chocolate ganache and drizzled with peanut butter.
4.78 from 9 votes
Prep Time 25 minutes
Cook Time 35 minutes
Chill Time 6 hours
Total Time 7 hours
Course Dessert
Cuisine American
Servings 6 slices
Calories 763 kcal



  • ¾ cup Oreo cookie crumbs 7 cookies
  • 1 tablespoon granulated sugar
  • 2 tablespoons butter melted


  • 16 oz. cream cheese room temperature
  • ½ cup creamy peanut butter
  • cup granulated sugar
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • ¼ cup sour cream


  • ½ cup milk chocolate chips
  • ¼ cup heavy cream
  • 1 tablespoon creamy peanut butter for drizzling



  • Stir cookie crumbs and melted butter together until the crumbs are coated with butter.
  • Firmly press the cookie crumbs into the bottom of a 7-inch pan. Place into the freezer for 15 minutes or until firm.


  • In a large mixing bowl, beat the cream cheese and peanut butter until it's creamy.
  • Add in the sugar and beat until smooth. Scrape down the sides of the bowl.
  • Add in the vanilla extract and the eggs one at a time. Thoroughly beat in the eggs and scrape down the sides of the bowl after each addition.
  • Add in the sour cream and beat until smooth.
  • Spray the sides of the pan with nonstick cooking spray.
  • Pour batter into prepared pan on top of the oreo cookie crust
  • Tap the pan on the counter or carefully run a fork back and forth through the cheesecake several times to remove air bubbles.
  • Wrap the bottom of the pan with tin foil.
  • Cover the top with foil.
  • Pour 1 cup of water into the inner pot of the Instant Pot.
  • Make a sling out of aluminum foil to lower the pan into the pressure cooker.
  • Close the lid of the Instant Pot and turn to sealing position.
  • Set for a manual high-pressure time of 35 minutes. When the time has finished, allow for a natural release for 12 minutes before letting out the rest of the steam.
  • Cool on the counter for an hour and then put in the refrigerator and cool for an additional 6 hours.


  • In a microwave-safe bowl, add in milk chocolate chips and heavy cream. Microwave for 45 seconds and stir. Microwave for an additional 30 seconds and stir until the ganache is smooth.
  • You can microwave for an additional 30 seconds if there are still lumps.
  • Remove the cheesecake from the pan and pour the ganache on top of the chilled cheesecake.
  • Add the peanut butter in a sandwich bag. Loosely seal the sandwich bag.
  • Microwave for 10 seconds and squish the peanut butter around. Microwave for another 5 seconds.
  • Cut a very small hole in one of the corners.
  • Drizzle the peanut butter on top of the ganache.
  • Cut and serve!


Storage: Store in an airtight container in the refrigerator for up to 5 days. 


Calories: 763kcalCarbohydrates: 55gProtein: 14gFat: 56gSaturated Fat: 26gCholesterol: 168mgSodium: 521mgPotassium: 345mgFiber: 2gSugar: 44gVitamin A: 1450IUCalcium: 130mgIron: 2.9mg

(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)

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  1. This cheesecake was really good, not too sweet and not too peanutbuttery. The only thing I changed was I put the sour cream in before the eggs. Eggs should always be mixed in last so they are not overmixed. Instead of the peanut butter drizzle I chopped up peanut butter cups for the top. YUM!!5 stars

  2. What a great dessert for the Instant Pot, I can't wait to try this recipe! Hope you have a very special holiday and thanks so much for sharing with us at Full Plate Thursday.
    Miz Helen5 stars

  3. I have yet to make cheesecake in the instant pot but I really want to try it. This one looks amazing! It might have to be the first one I try!

4.78 from 9 votes (4 ratings without comment)

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