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
4.67 from 6 votes
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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 our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.

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