Everyone knows that food and love go together, so bring a little more love into your Valentine’s Day with one of these handpicked recipes that are impeccable for sharing with your special someone.

1-Red Hots Cheesecake


Crust Mixture:

  • 1/4 cup red hot candies
  • 10 graham cracker rectangles
  • 5 tbsp melted butter

Cheesecake Mixture

  • 16 oz packages cream cheese room temperature
  • 1/2 cup brown sugar
  • 1/4 cup greek yogurt or sour cream
  • 1 tsp vanilla extract
  • 2 eggs room temperature
  • 1/2 cup red hot candies
  • 1 cup Water

To Finish:

  • 1/2 cup white candy melts
  • 2 tsp coconut oil or shortening
  • Additional red hots for decoration


First Coat the inside of a seven inch springform pan with nonstick spray, then line bottom and sides with parchment paper.

Wrap the bottom of the pan with aluminum foil.

In a your instant pot, grind 1/4 cup red hot candies to a powder.

Add graham crackers and process again to a fine crumb.

After ,In a small bowl, combine graham cracker mixture and melted butter until uniform.

Press regularly into the bottom of the springform pan .

Place in the freezer for ten minutes.

Then ,Meanwhile, in a medium dish, use a hand mixer to beat cream cheese and brown sugar for 1 minute.

Add yogurt and, vanilla and beat for 1 minute. Add eggs and beat just until combined. Do not overmix.

Fold in 1/2 cup red hot candies. Pour batter regularly into pan.

Tap the pan on the counter several times to force some bubbles to the surface. Pop bubbles with a toothpick or fork.

Afte ,Pour 1 cup of water in the Instant Pot and insert the steam rack.

Sensibly lower the springform pan on to the steam rack.

Secure the lid, making sure the vent is closed.

Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for thirty-five minutes.

Once the time is up, let the pressure logically release for ten minutes, then quick-release the remaining pressure.

Prudently remove the pan from the pot to a wire rack. Use a paper towel to soak up any water on top of the cheesecake.

Allow to cool to room temperature, then remove the sides of the springform.

Parchment will have wrinkled during cooking. Peel it back and re-wrap it around the cheesecake, smoothing the sides as you go.

Cover and réfrigérâtes at least four hours or overnight.

Then,Unwrap the cheesecake, remove pan bottom and parchment. Place cheesecake on a serving plate.

In a small bowl, heat candy melts and coconut oil in the microwave in fifteen second increments until melted and smooth.

Smooth over the cake, using the back of a spoon to push the coating to the edges so it drips down the sides.

Rapidly garnish with additional red hots.

2-Ace Blender – Chocolate Banana Ice Cream


  • 2 1/2 cups whole milk divided
  • 3.9 ounces instant chocolate pudding mix 1 box
  • 2 ripe bananas
  • 2 tbsp chocolate syrup
  • Chopped walnuts for garnish, optional


Whisk 1 1/2 cups of the milk in the instant pudding mix, just until joint.

Spoon into a plastic ice cube tray, cover, and freeze until solid, about four hours.

Seat glass pitcher on the base of the Instant Pot Ace.

Pour the remaining one cup of milk in the pitcher and top with bananas, chocolate syrup, and cold pudding cubes, in that order.

Secure and lock lid.

Select the Ice Cream or Frozen Desserts program and pause the program as needed to use the tamper to better disperse the frozen pudding cubes.

When program has finished, transfer ice cream to a freezer-safe container.

Cover and freeze until your desired constancy, about one hour for soft-serve consistency.

If fully frozen, transfer to the fridge for thirty minutes to soften before scooping.

Serve topped with additional chocolate syrup and chopped walnuts, if desired.

3-Peanut Butter Molten Cakes


  • 1/2 cup butter (1 stick) cut into cubes, plus more for ramekins,
  • 1 cup chocolate chips
  • 1/2 cup powdered sugar plus more for topping
  • 2 large eggs plus 2 egg yolks
  • 1 tsp pure vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup all-purpose flour
  • 1/2 tsp kosher salt
  • 4 tbsp peanut butter divided
  • 1 cup Water


First Grease four ramekins with butter.

In a medium microwave-safe dish, combine butter and chocolate chips and heat in 30-second intervals until melted.

Add powdered sugar, eggs, egg yolks, and vanilla and whisk until smooth.

Add cocoa powder, flour, and salt and whisk until just combined.

Then Fill ramekins halfway with batter, then top each with 1 tablespoon of peanut butter.

Highest with remaining batter. Cover ramekins tightly with foil.

After Place trivet inside Instant Pot and pour in water.

Place three ramekins on trivet and stack fourth one in the center on top.

Secure lid and Pressure Cook/Manual on High for twenty minutes.

Follow manufacturer’s guide for rapid release, making sure to wait until cycle is complete before unlocking and removing lid.

Using tongs, prudently remove ramekins from Instant Pot.

Uncover them and run a knife or offset spatula around edges.

Invert each ramekin onto a plate, then dust with powdered sugar before serving.

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