Instant Pot Chocolate Cheesecake

If you’re a chocolate lover, this Instant Pot Chocolate Cheesecake will be your new favorite dessert. It’s rich, creamy, and easy to make, thanks to the convenience of the Instant Pot. This recipe creates a decadent cheesecake that’s perfect for any occasion, from family gatherings to special celebrations.

Why Make This Recipe

Making cheesecake can often feel intimidating, but this Instant Pot version simplifies the process. You won’t have to worry about traditional baking in the oven, which can lead to cracked tops or uneven cooking. The Instant Pot helps create a perfectly smooth and creamy texture every time. Plus, the combination of chocolate and cream cheese is irresistible!

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, then press the mixture into a 7-inch springform pan. Freeze for 10-15 minutes.
Cheesecake Filling: Microwave 8 oz of chocolate with 1/4 cup heavy cream in 30-second intervals until smooth. Let it cool. In a bowl, beat 16 oz of cream cheese until smooth. Add 3/4 cup sugar and 2 tbsp cocoa powder, mixing 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: Let it cool at room temperature, then chill for 6+ hours or overnight.
Ganache: Heat 1 cup of chocolate chips and 1/2 cup cream in the microwave, stirring every 30 seconds until smooth. Pour the ganache over the chilled cheesecake and let it set in the fridge for 1 hour. Enjoy gooey right away if you can’t wait!

How to Serve Instant Pot Chocolate Cheesecake

Slice the cheesecake into wedges and serve it cold. You can also add a dollop of whipped cream or fresh berries on top for added flavor and presentation. It’s a show-stopping dessert that everyone will love!

How to Store Instant Pot Chocolate Cheesecake

Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze slices wrapped in plastic wrap, followed by aluminum foil, for up to 2 months. Just thaw them in the fridge before serving.

Tips to Make Instant Pot Chocolate Cheesecake

Make sure the cream cheese is at room temperature for a super smooth filling.
Don’t skip the chilling time; it’s essential for the best texture.
Use high-quality chocolate for richer flavor.

Variation

You can swap the Oreo crust for a graham cracker crust if you prefer! Combine crushed graham crackers with butter in the same way. You can also try adding flavored extracts like peppermint or orange for a fun twist.

FAQs

1. Can I make this cheesecake without an Instant Pot?
Yes, you can bake it in the oven. Pour the batter into the crust in a regular springform pan and bake at 325°F (163°C) for about 60-70 minutes.

2. How do I know when the cheesecake is done?
The cheesecake is done when the edges are set and the center is slightly jiggly. It will firm up as it cools.

3. Can I substitute ingredients?
Yes! You can use different types of chocolate or cream cheese alternatives if you have dietary preferences or restrictions. Just keep in mind that it may change the flavor and texture slightly.

With this easy recipe, you’ll have a delicious Instant Pot Chocolate Cheesecake that everyone will rave about! Enjoy!