Instant Pot Chocolate-Peanut Butter Swirl Cheesecake

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recipe by Kathleen Phillips

  • Time icon
    Total Time
    1hr 15mins
  • Serves icon
  • Calories icon
based on 2 ratings

My Instant Pot (both of them) have been life-changing when it comes to getting dinner on the table on time. I started seeing Instant Pot cheesecakes on social media but didn’t see one with a thick peanut butter layer and swirled on top so I developed one! The Instant Pot’s steamy environment is perfect to make a cheesecake and without heating the oven (and your kitchen) for over an hour. This recipe uses the 6 quart duo Instant Pot with the “pot in pot” method.

Inspired by:

recipe updated Jul 29, 2020


  • Egg icon
    2 (about 100 g)
  • Peanut butter creme oreo sandwich cookies icon
    Peanut butter creme oreo sandwich cookies
  • Baking spray icon
    Baking spray
    as needed
  • Cream cheese icon
    Cream cheese
    454 g (about 2 cups)
  • Sugar icon
    ¾ cup (about 153 g)
  • Cocoa powder icon
    Cocoa powder
    1 tbsp (about 5.55 g)
  • Heavy cream icon
    Heavy cream
    ¼ cup (about 60 g)
  • Semisweet chocolate chips icon
    Semisweet chocolate chips
    1 cup (about 240 g)
  • Instant coffee icon
    Instant coffee
    1 tsp (about 1 g)
  • Sour cream icon
    Sour cream
    ¼ cup (about 60 g)
  • Vanilla extract icon
    Vanilla extract
    1 tsp (about 4.4 g)
  • Smooth peanut butter icon
    Smooth peanut butter
    1 cup (about 264 g)
  • Water icon
    1 cup (about 240 g)


  • kCook icon Microwave
  • kCook icon Food processor
  • kCook icon Wooden spoon
  • kCook icon Cooling rack
  • kCook icon Water
  • kCook icon Instant Pot
  • kCook icon Rack
  • kCook icon Small glass bowl
  • kCook icon Inner pot
  • kCook icon Food processor bowl
  • kCook icon Medium glass bowl
  • kCook icon Large mixing bowl
  • kCook icon Springform pan - 7"

Step preview

  1. Pre-heat oven - 175°C
  2. Add peanut butter creme oreo sandwich cookies to a clean food processor bowl
  3. Process until fine
  4. Spray baking spray onto a clean springform pan
  5. Transfer content of food processor bowl to springform pan
  6. Press
  7. Bake - 8 min, 175°C
  8. Let cool - approx 10 min
  9. Add cream cheese to a clean large mixing bowl
  10. Beat until creamy - medium-low speed
  11. Add sugar and cocoa powder to the large mixing bowl
  12. Beat until combined - medium-low speed
  13. Add egg to the large mixing bowl one by one
  14. Beat until just combined - medium-low speed
  15. Add heavy cream and semisweet chocolate chips to a clean medium glass bowl
  16. Heat in microwave - 40 sec, high heat
  17. Stir until smooth
  18. Stir instant coffee into the medium glass bowl
  19. Add chocolate mixture to large mixing bowl
  20. Add sour cream and vanilla extract to the large mixing bowl
  21. Beat until just combined - medium-low speed
  22. Add smooth peanut butter to a clean small glass bowl
  23. Heat in microwave - 16 sec, high heat
  24. Spoon half of chocolate mixture into springform pan
  25. Spoon three quarters of peanut butter into springform pan
  26. Spread
  27. Pour the rest of chocolate mixture into springform pan
  28. Spread
  29. Transfer one teaspoon of peanut butter to springform pan
  30. Swirl
  31. Cover with foil
  32. Add water to the inner pot
  33. Place a clean rack in the inner pot
  34. Set springform pan on the rack
  35. Close and lock the lid and turn the steam release handle to Sealing
  36. Pressure cook - Manual, High, 50 min
  37. Natural release
  38. Remove lid
  39. Let cool - 5 min
  40. Uncover carefully
  41. Let cool onto cooling rack until completely cool - approx 1 hr 30 min
  42. Cover with foil
  43. Refrigerate in fridge - approx 6 hr
  44. Serve
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