Instant Pot Peanut Butter Fudge Ripple Cheesecake

Well, here it is. The one so many have asked me to do: an Instant Pot cheesecake. But not just any cheesecake, no siree! This is the Peanut Butter Fudge Ripple cheesecake! (Okay so it’s a peanut butter flavored cheesecake with peanut butter cups cooked inside – but still!)

It will take a lot of patience to employ, but when the hardest part of a recipe is having to wait for the finished product to set for 6-10 hours (overnight is even better), I’d say that’s a good sign of how easy this really is to make!

So invite over Dorothy, Rose, Blanche and Sophia and dig up some gossip, because this smooth, creamy and decadent cheesecake is going to make you want to love life a little more!Here’s How I Made It!:

We’ll begin by using a 6″ x 3″ springform pan.

Take some butter…

…and grease the bottom and sides.

The, we’ll take some pre-cut parchment rounds

…and fit it in the bottom of the pan.

Take the butter and grease the top of the parchment round too!  This is going to ensure your finished cheesecake is removable from the pan with super ease.

Now, let’s make the crust by using some graham cracker crumbs…

…crushed peanuts…

…and melted butter.

Mix everything up together…

…so that it looks like this when done.

Transfer the crust mixture to the bottom of the pan…

…using the bottom of a glass to help make it even and allow some of the crust mixture to curve up the sides for the bottom, creating a bit of a nest-like formation.

It should look like this when done!  Pop it into the fridge to set.

Now we’ll go to a stand mixer and add some (okay fine, a lot of) room temperature cream cheese…

…some natural peanut butter…


…vanilla extract…

…and some room temperature eggs.

Mix it up!

So that it looks smooth and creamy when done.

Take the pan with the crust from the fridge, and lay in half the batter.

Add in a layer peanut butter cups…

…and then pour the remaining batter over the peanut butter cups.

Smoothen the top with a spatula when done…

…and cover with tin foil.

Add the trivet and some water to the Instant Pot.

Carefully lower the pan, secure the lid and cook on high pressure.

When done, remove the foil…

..and immediately pop in the fridge to cool.  This part will take a while so try to let it set, undisturbed overnight.  Yes, it seems long but TRUST ME, this is the way to let a cheesecake properly set and the end result will be SO worth it!

When the cheesecake has totally set and firmed up, take a knife and carefully drag it so along the edge so the cheesecake becomes detached from the sides of then pan.

Now open the latch…

…and slowly remove the pan.  It should slide right out!

See?!  Just LOOK at that beautiful cheesecake!

Now take a sharp knife and slide it under the parchment paper and CAREFULLY lift the cheesecake.  The paper will peel right off!

Now we can set the cheesecake on a plate…

…because we’re gonna frost it with some peanut butter chocolate spread!

Drooling yet?

Oh what the heck?  Go all the way.  Add on some halved peanut butter cups!

Pop it back into the fridge so the frosting firms up for a few.

And when the time comes, REWARD your patience by cutting a slice!

When you eat this slice of ecstasy, you will be reminded that life is delicious and good (and maybe turn into a Golden Girl).Enjoy!

Instant Pot Peanut Butter Fudge Ripple Cheesecake
Yield: 6

Instant Pot Peanut Butter Fudge Ripple Cheesecake

Instant Pot Peanut Butter Fudge Ripple Cheesecake

If four women from Miami tried this cheesecake, they would never leave that 3-seat table in their kitchen and we'd have flashback episodes for a week.

Prep Time 5 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 35 minutes


  • 1/2 cup of graham cracker crumbs
  • 1/4 cup of chopped peanuts (best to pulse in a food processor)
  • 2 tbsp (1/4 stick) of salted butter, melted (plus more for greasing the pan)
  • 2 8oz bricks of cream cheese, at room temperature (this is important – have it sit out for at least 3 hours)
  • 2 large eggs, at room temperature (also as important as the cream cheese)
  • 1/2 cup of natural peanut butter
  • 3/4 cup of granulated, white sugar
  • 1/2 tsp of vanilla extract
  • 11 normal-sized Reese’s Peanut Butter Cups
  • 1 jar of a chocolate or peanut butter chocolate spread


  1. Grease a 6”x3” springform (or push) aluminum pan very well with some butter. Then, line with a 6” parchment paper round and grease the top of the parchment paper as well
  2. Mix together the graham cracker crumbs, chopped peanuts and melted butter to form the crust. Add the crust mixture to the bottom of the greased pan and, using the bottom of a drinking glass, flatten the crust so it’s even on the bottom and slightly climbs the sides of the pan. Pop in the freezer when done
  3. Using a stand mixer with the paddle attached or a strong hand mixer (don’t bother trying this by hand, kids) prepare the batter by mixing together the cream cheese, peanut butter, sugar, vanilla and eggs (one at a time). Mix until SUPER creamy and no lumps remain
  4. Take out the pan from the freezer. Pour half the batter into it so all of the crust is totally covered. Add 6 of the peanut butter cups and arrange in a circle with one in the middle like in the video. Pour the remaining batter on top and smoothen with a spatula and cover with aluminum foil
  5. Add the trivet to the Instant Pot with the side handles folded on top of it with 2 cups of water. Carefully lower the pan into the trivet. Secure the lid and hit “Manual” or “Pressure Cook” High Pressure for 60 minutes and allow a natural release (which will take about 30 more minutes – I told you you need to be patient for this one!)
  6. Carefully remove the pan from the Instant Pot, remove the foil and let sit on the counter to cool for 1 hour. DO NOT skip this step and pop it right into the fridge. It MUST cool for one hour at room temperature as the heat is still cooking and firming up the inside. Just before you place in the fridge, take a sharp knife and CAREFULLY glide along the edges to remove the cheesecake from the sides of the pan
  7. When done cooling for an hour on the counter, pop into the fridge for AT LEAST 8 hours. Seriously, don’t even think of touching it before then as it will be like pudding otherwise. Better yet, make this at night and have it sit in the fridge to set overnight so you aren’t tempted to try cutting in too early!
  8. When taken from the fridge, carefully frost the entire top of the cheesecake with the spread and take the 5 remaining peanut butter cups, halve them and place on top for decoration (see the photo at the top of this recipe for example)
  9. Enjoy and keep refrigerated immediately after serving!

Jeffrey's Tips

I think that the longer you let a cheesecake sit in the fridge, the better – so try and plan ahead!  If you have the will, TRY and let it set for a FULL 24 HOURS for the absolute best result!  You can resist the temptation by having something else for dessert while waiting 😉

Reader Interactions


  1. Sherry

    This is the last time that I will attempt cheesecake. I used another recipe twice and both times I screwed them up and they tasted terrible. Perhaps I’ll have luck with this one. 😛

  2. Lynn S.

    AWESOME. This was the first dessert I made in my Instant Pot. I definitely picked a winner, it was wonderful.

  3. Ron Turbide

    Jeff: I have a 7 1/2 inch springform pan that I use for cheesecakes in my IP. What should the cooking time be for that size pan since it is a bit larger than your 6 inch pan?

  4. Lynn S.

    I’ve made this many times and it is AWESOME! I love that it makes a smaller version of a regular sized cheesecake. I recommend giving this cheesecake a try soon.

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