Instant Pot Chocolate Cheesecake

Indulging in a rich and creamy dessert can bring joy to any occasion. The Instant Pot Chocolate Cheesecake is the perfect blend of smooth chocolate and creamy texture, and it is surprisingly easy to make. Using the Instant Pot means you can whip up this delightful dessert in a fraction of the time, while still achieving that classic cheesecake flavor and texture.

Why Make This Recipe

This recipe is a great choice for several reasons. First, it’s simple! You can make a delicious cheesecake without needing a traditional oven. The Instant Pot not only saves time, but it also ensures a moist and creamy cheesecake. Moreover, the combination of chocolate and creamy cheese is a crowd-pleaser for parties, family gatherings, or simply for a satisfying treat after dinner.

How to Make Instant Pot Chocolate Cheesecake

Ingredients

18 Oreo cookies
3 tbsp butter, melted
8 oz semi-sweet baking chocolate
1/4 cup heavy cream
16 oz cream cheese, room temperature
3/4 cup granulated sugar
2 tbsp cocoa powder
1 tsp vanilla extract
2 large eggs
1/4 cup full-fat sour cream
1 cup milk chocolate chips
1/2 cup heavy cream

Directions

Crust:

Crush 18 Oreo cookies using a food processor or by smashing them in a bag.
Mix the crumbs with 3 tbsp melted butter, and press them into a 7-inch springform pan.
Freeze the crust for 10-15 minutes.

Cheesecake Filling:

Microwave 8 oz chocolate with 1/4 cup heavy cream in 30-second intervals until smooth. Let it cool.
Beat 16 oz cream cheese until smooth, then add 3/4 cup sugar and 2 tbsp cocoa powder. Mix well.
Add 1 tsp vanilla, 2 eggs (one at a time), and 1/4 cup sour cream. Stir in the cooled chocolate mixture.

Pressure Cook:

Pour the cheesecake batter into the prepared crust. Wrap the pan in heavy-duty foil.
Add 1 cup of water to the Instant Pot and place the trivet inside.
Set the cheesecake on the trivet, seal the lid, and pressure cook on high for 40 minutes.
Let the pressure release naturally for 20-30 minutes before removing. Cool at room temperature, then chill for at least 6 hours or overnight.

Ganache:

Heat 1 cup chocolate chips and 1/2 cup cream in the microwave, stirring every 30 seconds until smooth.
Pour the ganache over the chilled cheesecake. Let it set in the fridge for 1 hour, or enjoy gooey right away!

How to Serve Instant Pot Chocolate Cheesecake

Serve your Instant Pot Chocolate Cheesecake chilled, topped with whipped cream or fresh berries for an extra touch. You can also slice it into small pieces since it’s rich, and that way, everyone can have a taste!

How to Store Instant Pot Chocolate Cheesecake

To keep your cheesecake fresh, store it in the refrigerator. Cover it tightly with plastic wrap or foil to prevent it from absorbing other flavors in the fridge. It can last up to a week, though it’s often gone much quicker!

Tips to Make Instant Pot Chocolate Cheesecake

Ensure all ingredients are at room temperature before mixing to help create a smooth texture.
Don’t overmix the batter after adding the eggs to avoid cracks in the cheesecake.
Let the cheesecake cool completely before adding the ganache for the best presentation and taste.

Variation

If you want a twist, try adding a swirl of peanut butter to the chocolate batter or incorporate some crushed nuts for added texture.

FAQs

1. Can I use a different type of cookie for the crust?
Yes, you can use any cookie you like! Graham crackers or chocolate wafer cookies would work well too.

2. Can I make this cheesecake without an Instant Pot?
Yes, you can bake this cheesecake in a traditional oven at 325°F for about 55-65 minutes or until set.

3. How do I know when my cheesecake is done?
The cheesecake is done when the edges are set, but the center still has a slight jiggle. It will firm up as it cools.

Enjoy making this easy and delicious Instant Pot Chocolate Cheesecake, a treat that everyone will love!