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!
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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
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!

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Recipe

Instant Pot Chocolate Peanut Butter Cheesecake
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
- 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 like your blog. You have interesting posts that read great. And delicious recipes! So, I nominated you for the LIEBSTER AWARD 2020.
I would be very grateful if you would answer my questions to the nominees.
Respectfully yours, Lidea.
https://lidea.blog/2020/10/17/liebster-award-2020/
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