Instant Pot Chocolate Cheesecake

Incredibly tasty and yummy dessert which brings treat to the taste buds. A piece of this cake will impress any guest for sure.

If you are looking for a healthier option, Pretty Sweet Blog has a sugar-free protein cheesecake recipe which looks amazing. Don’t worry, you can still add chocolate for topping :]

Instant Pot Chocolate Cheesecake
4 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Chocolate cheesecake, cream cheese, dark chocolate, vanilla
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
  • 16 ounce cream cheese
  • 1 cup semi sweet and dark chocolate mix chocolate chips
  • 1/2 tsp espresso powder
  • 1 tsp vanilla
  • 1/2 cup sugar
  • 2 egg
  • 1 tbsp cocoa powder
  • 1/2 cup heavy cream
  • 20 chocolate sandwich cookies with the filling out so that it can be 40 discs
  • 3 tbsp melted butter
  • 1 tbsp sugar
  • Take a 7-8 inch cheesecake pan which can easily fit into instant pot and spray it with baking spray.
  • Adjust the trivet in the pot and add 1 ½ cup of water.
  • crust:
    Put the cookies in food processor without filling and add 1 tablespoon of sugar. Pulse until it becomes fine crumbs.
  • Add melted butter pulse it until it is mixed with the crumbs.
  • Put the crust mixture in the pan, come up the sides a little.
  • Put the pan into freezer to cool it down.
  • Cheesecake Filling:
    Put sugar, vanilla and cheese cream in processor, mix it well until becomes smooth and creamy.
  • Mix chocolate chips and heavy cream in a bowl and heat it for 20 seconds in microwave. Take it out stir it well and again heat it for 20 seconds. Repeat until it becomes creamy.
  • Let it cool down until lukewarm then add espresso powder, stir it well nd add it to the cream cheese mixture.
  • Add cocoa powder process until becomes smooth.
  • Lastly put the eggs pulse until combined.
  • Take out the crust from freezer and pour out the filling in pan. Cover the pan with paper towel and then with foil.
  • Adjust the pan into the pot. Use aluminum sling so that it becomes easy to take it out.
  • Cook the cheesecake:
     Cover the lid of instant pot, seal the steam vent.
  • Press “Manual” and cook for 40 minutes.
  • Release the pressure naturally.
  • Take out the cheesecake pan, carefully peel off the paper towel and foil, cool for one hour.
  • Top with raspberries, strawberries, ceramal sauce, extra chocolate etc. 
This recipe is part of my FREE recipe index, where you can find the best Instant Pot recipes. If you love this recipe, please pin and share it. Thanks!

Hotel? Trivago
Instant Pot Recipes? Corrie Cooks

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