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Instant Pot Reese's Cheesecake

This Instant Pot Reese's Cheesecake is the ultimate candy lovers dream! Creamy peanut butter cheesecake stuffed with chunks of Reese's Peanut Butter Cups and topped with chocolate ganache, peanut butter buttercream, and more Reese's candy!
Prep Time 10 mins
Cook Time 50 mins
Inactive Time 6 hrs
Total Time 7 hrs
Course Dessert
Cuisine American
Servings 8 servings



  • 1 1/2 cups Oreo crumbs
  • 4 Tablespoons butter melted


  • 2 8 oz. packages cream cheese room temperature
  • 1/2 cup granulated sugar
  • 2 Tablespoons flour
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy whipping cream
  • 2 eggs
  • 3/4 cup Reese's Candy roughly chopped


  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup heavy cream

Peanut Butter Buttercream

  • 1 stick butter softened
  • 1/2 cup peanut butter
  • 2 cups powdered sugar
  • 2-3 Tablespoons heavy whipping cream



  • Preheat your oven to 350 degrees/F.
  • Add Oreo's to a food processor until you get about 1 1/2 cups of crumbs. Add in the melted butter and pulse until combined.
  • Pour into the bottom of a greased 7″ springform pan and use your hand or the back of a spoon to press and form a crust bringing the crumbs up about 1 inch on the sides.
  • Bake the crust for 10 minutes. Remove and cool on a wire rack.


  • In the bowl of a stand mixer (or use a hand mixer) with a paddle attachment, cream the cream cheese for 5-6 minutes or until completely smooth and there are no lumps.
  • Slowly pour in the sugar and flour and mix until just combined.
  • Add heavy cream and mix on low speed until combined. Slowly increase the speed to high for about 1 minute,
  • Scrape the sides and bottom of the bowl and make sure there are no lumps. Give one final mix before adding the eggs.
  • Add the eggs one at a time and mix just until the yolk disappears into the batter.
  • Fold the Reese's candy in last with a spatula.
  • Pour the batter into the prepared crust and gently tap the bottom of the pan on the counter to release any air bubbles.
  • Cover the pan completely with aluminum foil. Add one cup of water into the inner pot of your Instant Pot and add in the trivet,
  • Place the cheesecake on top of the trivet and set your pot to high pressure for 40 minutes and allow to naturally release.
  • Once you can open the pot, remove the cheesecake and allow to cool to room temperature on a wire rack.
  • Place the cheesecake in the refrigerator to set for at least 6 hours but overnight is recommended.


  • Add chocolate and heavy cream into a microwave safe bowl and microwave on 30 second increments, mixing in between, until melted and smooth. Allow to cool for 5 minutes then pour over chilled cheesecake and smooth.


  • Add the butter and peanut butter into the bowl of a stand mixer with a paddle attachment and cream for 2-3 minutes until smooth.
  • Add in the powdered sugar one cup at a time and fully incorporate after each addition.
  • Add in the heavy whipping cream and whip on low speed until combined. Increase speed to high for 4-5 minutes until you get a nice "whipped" consistency.
  • Place the frosting in a piping bag with a large star tip and pipe a ring of frosting around the top of the cheesecake. Top with more crushed Reese's and serve.
  • Store any left over cheesecake in the refrigerator for up to three days.


I found it was easier to chop up the Reese's if you refrigerate them for a few hours then used a food processor to roughly chop. 
Keyword Cheesecake recipes, Cheesecakes, instant pot cheesecake recipes, Instant Pot Reese's Cheesecake