Sized-down treats have been all the rage in my kitchen during the pandemic – fewer get togethers mean fewer mouths to feed – and I am so excited to share my current favorite! This cheesecake is the perfect size for a small celebration – and it’s made in the Instant Pot!

A creamy chocolate cheesecake is topped off with fluffy peanut butter frosting and dotted with mini chocolate chips. If you’re a cheesecake lover, you will just love this!

Jump to:

• Ingredients
• Directions
• Enter to win a KitchenAid mixer
• More great chocolate recipes
• Recipe

Ingredients

For the crust:

• 1 1/2 cups chocolate teddy grahams
• 2 Tablespoons butter, melted

For the cheesecake:

• 2 (8 oz.) packages cream cheese, softened
• 1/3 cup sugar
• 2 teaspoon cocoa powder
• 1/2 cup sour cream
• 1 teaspoon pure vanilla extract
• 1/2 cup semi sweet chocolate chips, melted
• 2 large eggs

For the frosting:

• 1 small package vanilla instant pudding mix
• 1 cup cold milk
• 1/2 cup creamy peanut butter
• 1 cup thawed frozen whipped topping

For topping:

• 1/2 cup mini chocolate chips

I love the combo of chocolate and peanut butter, but the cheesecake itself makes a great base layer. Try switching it up with your favorite chocolate combos!

Directions

• Line a 7″ springform pan and set aside.
• In a food processor, pulse the chocolate teddy grahams until they’re fine crumbs. With the food processor running, pour in the melted butter.
• Transfer the mixture to the prepared pan and press the crumbs evenly to the bottom and slightly up the sides.
• In a stand mixer, beat together the cream cheese, sugar, and cocoa powder until creamy. Beat in the sour cream.
• With the mixer running, add the melted chocolate and vanilla. Beat until combined, scraping down the sides as needed.
• Beat in eggs one at a time.
• Pour the mixture into the crust and tap several times to remove air bubbles.
• Add 1 cup water to the bottom of the Instant Pot, then place a trivet into the pot. Put the cheesecake pan on top of the trivet.
• Set the cook time for 35 minutes under high pressure. Let the pressure release naturally. Remove the cheesecake to a wire rack and let cool completely, then refrigerate for at least 6 hours.
• When the cheesecake is thoroughly cooled, make the frosting. Beat the pudding mix and milk together for two minutes. Beat in the peanut butter. Stir in the frozen whipped topping.
• Spread the frosting liberally over the cheesecake.
• Top with chocolate chips.

I really love how easy the Instant Pot makes this! The results are beautiful – I’ve never had a cheesecake crack using the Instant Pot!

Enter to win a KitchenAid Mixer

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Friday #Choctoberfest recipes

Here’s what’s being cooked up for the final day of #Choctoberfest!

Recipe

Instant Pot Chocolate Peanut Butter Cheesecake

Yield: 1 7" Cheesecake

Prep Time: 1 hour

Cook Time: 35 minutes

Cooling Time: 6 hours

Total Time: 7 hours 35 minutes

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Ingredients

For the crust:

• 1 1/2 cups chocolate teddy grahams
• 2 Tablespoons butter, melted

For the cheesecake:

• 2 (8 oz.) packages cream cheese, softened
• 1/3 cup sugar
• 2 teaspoon cocoa powder
• 1/2 cup sour cream
• 1 teaspoon pure vanilla extract
• 1/2 cup semi sweet chocolate chips, melted
• 2 large eggs

For the frosting:

• 1 small package vanilla instant pudding mix
• 1 cup cold milk
• 1/2 cup creamy peanut butter
• 1 cup thawed frozen whipped topping

For topping:

• 1/2 cup mini chocolate chips

Instructions

1. Line a 7" springform pan and set aside.
2. In a food processor, pulse the chocolate teddy grahams until they're fine crumbs. With the food processor running, pour in the melted butter.
3. Transfer the mixture to the prepared pan and press the crumbs evenly to the bottom and slightly up the sides.
4. In a stand mixer, beat together the cream cheese, sugar, and cocoa powder until creamy. Beat in the sour cream.
5. With the mixer running, add the melted chocolate and vanilla. Beat until combined, scraping down the sides as needed.
6. Beat in eggs one at a time.
7. Pour the mixture into the crust and tap several times to remove air bubbles.
8. Add 1 cup water to the bottom of the Instant Pot, then place a trivet into the pot. Put the cheesecake pan on top of the trivet.
9. Set the cook time for 35 minutes under high pressure. Let the pressure release naturally. Remove the cheesecake to a wire rack and let cool completely, then refrigerate for at least 6 hours.
10. When the cheesecake is thoroughly cooled, make the frosting. Beat the pudding mix and milk together for two minutes. Beat in the peanut butter. Stir in the frozen whipped topping.
11. Spread the frosting liberally over the cheesecake.
12. Top with chocolate chips.