Instant Pot Peanut Butter Chocolate Cheesecake uses my favourite flavour combination.  I have not been able to enjoy it as much due to needing to be gluten free and limiting dairy.

Thanks to the Instant Pot I can easily make a dairy free cheesecake with a gluten free crust!  This version is loaded with flavour and smothered in a chocolate, peanut butter glaze.

This decadent pressure cooker dessert will serve 8 people.  

You only need small pieces of this rich and creamy dessert.

I certainly savoured and enjoyed every mouthful!  I will definitely be making this again soon.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making this decadent Peanut Butter Chocolate Cheesecake I sprayed a 7″ springform pan with cooking spray.  Then I dumped some gluten free graham crumbs and melted margarine into a small mixing bowl.

After stirring them together well, I pressed the crumbs into the bottom of the springform pan.  I placed the pan in the freezer while I prepared the filling.

For the filling I dumped some dairy free cream cheese and some granulated sugar into a mixing bowl.

I used an electric hand mixer to beat the cream cheese and sugar together until they were smooth.

Then I measured in some smooth peanut butter, vanilla extract and corn starch.

I used a large rubber spatula to stir all the ingredients in until they were just combined.

Next I added in two large eggs.  I added them one at a time and stirred until just combined.  I had been reading that you should not over mix a cheesecake batter.

Then I dumped in some dairy free and gluten free mini chocolate chips.

After the chocolate chips were incorporated into the batter I removed the graham crust from the freezer.

Next I scraped the cream cheese filling on top of the graham crust in the springform pan.

To prevent moisture from getting at the cheese cake, I placed the pan on top of a piece of tinfoil and then covered the top with a piece of paper towel.

Once the paper towel was in place I added a piece of tinfoil to the top and then sealed the pan with both pieces of tinfoil.

After the tinfoil was in place I poured 2 cups of water into the Pot, set the the pan on the trivet and lowered it into the Pot.

Then I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 28 minutes.

Once the Instant Pot was done cooking, I allowed it to do a Natural Release for 10 minutes before turning the steam release handle to the venting position.

After removing the pan from the Pot, I immediately removed the tinfoil and paper towel from the top of the pan.

I let it cool for a bit before covering it with plastic wrap and putting it in the fridge to chill for 6 –  8 hours.  You could also leave it over night.

Before the cheesecake was ready to come out of the fridge I prepared the chocolate, peanut butter glaze.

I put some smooth peanut butter and dairy free mini chocolate chips into a pyrex measuring cup.

I placed them in the microwave for 20 seconds and then 10 second intervals until melted.

Once the chocolate and peanut butter had melted I added in some almond milk and icing sugar.  I added the sugar a bit at a time until I had the consistency I wanted.

Then I removed the cheesecake from the fridge and released the spring form section to reveal my delicious cheesecake!

Next I carefully poured the glaze onto the top of the cheesecake.

I used a spreader to bring it to the edges and let some flow over.  It made a very nice presentation.

You can return it to the fridge and let the glaze set for a bit or eat it right away.  

Instant Pot Peanut Butter Chocolate Cheesecake is so rich and creamy.  

At our house this delicious dessert did not last long!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Instant Pot Cake Recipes You Will Enjoy…

No Bake Cheesecakes…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Instant Pot Peanut Butter Chocolate Cheesecake:

• 1 cup gluten free graham crumbs
• 1/4 cup margarine melted
• 16 oz dairy free cream cheese
• 1/2 cup granulated sugar
• 1/2 cup smooth peanut butter
• 2 tsp vanilla extract
• 2 tbsp corn starch
• 2 eggs, large
• 3/4 cup gluten free, dairy free mini chocolate chips
• 2 cups water for Pot
  Glaze:
• 1/3 cup gluten free, dairy free mini chocolate chips
• 1 1/2 tbsp smooth peanut butter
• 3 tbsp almond milk
• 1/2 cup icing sugar

How to Make Instant Pot Peanut Butter Chocolate Cheesecake:

1. Grease a 7″ spring form pan.
2. Dump graham crumbs into a small mixing bowl.
3. Pour the melted margarine into the crumbs and stir to combine well.
4. Press into the prepared springform pan and set in freezer while you prepare the filling.
5. For filling dump the cream cheese and granulated sugar into a mixing bowl and use an electric hand mixer to beat until smooth.
6. Add in the first amount of smooth peanut butter, vanilla extract and corn starch. Stir with a wooden spoon or spatula until just combined.
7. Add in the eggs, one at a time. Stirring until just combined.
8. Add in the mini chocolate chips and stir just until incorporated into the batter.
9. Remove the graham crust from the freezer and set it on a piece of tinfoil. Scrape the cheese filling into the pan.
10. Cover the pan with a piece of paper towel and then tinfoil. Seal bottom and top tinfoil around pan to prevent moisture from entering.
11. Pour the water into the Instant Pot. Place the pan on the trivet and lower it into the Pot.
12. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 28 minutes.
13. Once the Instant Pot is done cooking, allow it to do a Natural Release for 10 minutes before turning the steam release handle to the venting position.
14. Remove the lid, lift out the trivet with the pan and immediately remove top foil and paper towel.
15. Allow to cool for a bit before covering with plastic wrap and chilling for at least 6 to 8 hours.
16. When ready to take out of fridge prepare the glaze by melting the mini chocolate chips and the peanut butter in the microwave. Start with 20 seconds and then do 10 second intervals.
17. When the mini chocolate chips and peanut butter are melted stir in the almond milk and icing sugar. Add the icing sugar a bit at a time until desired consistency.
18. Have cake on serving plate with springform portion removed. Pour glaze over cake letting it come over some of the edges.
19. You can return it to fridge for glaze to set if you are not ready to serve or you can eat it right away.
20. Slice, serve and enjoy!