★★★★★

Instant Pot Chocolate Cheesecake

Rich and creamy, this Instant Pot Chocolate Cheesecake is incredible. Oreo crust topped with dark chocolate cheesecake filling and chocolate ganache. Tips and tricks for perfect cheesecake!

I recently shared this amazing Chocolate Cheesecake recipe with you guys, after sharing the story about my house sitter who always left a cheesecake in our refrigerator.

SO MANY of you asked if this could be made in the Instant Pot.

You asked, I answered.

Why make cheesecake in the Instant Pot?

If you’re new to instant pot cooking, you may wonder, why would I take a perfectly good recipe and make it in the Instant Pot.

Well, let’s start a list:

  • EASY. No water bath!
  • DELICIOUS. Super creamy from the moisture in the pressure cooker!
  • FAST COOK. Unlike baking a cheesecake, and waiting for it to sit in oven to cool, this is in the fridge chilling so much quicker!

But seriously, one look should be all it takes to convince you! Creamy dark chocolate cheesecake filling topped with a rich chocolate ganache. What’s NOT to love?

What you’ll need for Instant Pot Chocolate Cheesecake

Instant Pot- I test all my recipes using a 6qt Instant Pot!

Springform Pan- while I know some people can find springform pans locally, I ordered my 7-inch springform pan on Amazon (<—-this one). You can also use a 7×3-inch Fat Daddio push pan.

Sling or Trivet- whether you choose to use a sling or trivet is up to you. I personally am loving this easy silicone sling from amazon. You just need to have something that keeps the pan out of the water on the bottom, as well as lifts it OUT of the instant pot! 

Dark Chocolate- all chocolate is NOT created equal. I use Ghirardelli 60% cacoa bittersweet chocolate bar. You could also use Ghirardelli 60% cacoa baking chips (these taste a little sweeter than the bar).

You’re looking for a good quality chocolate, nothing bitter, and I find Ghirardelli melts smooth!

Tips to make Chocolate Cheesecake – in the Instant Pot

  • Plan ahead and make your cheesecake a day in advance. This allows your cheesecake plenty of time to firm up and chill.
  • Make sure your cream cheese and eggs are room temperature when making the cheesecake filling. They will blend smoother without clumps!
  • Whichever cheesecake pan you use, make sure there is a little extra room on the sides, between the pan and the pressure cooker.
  • Store cheesecake in refrigerator for up to 5 days for best results.
  • The cook time and prep time do not include the time it takes the Instant Pot to come to pressure.
  • Allow ganache to cool slightly (and thicken) before pouring over the chilled cheesecake!

How to remove cheesecake from springform pan

After chilling in the refrigerator, slide a butter knife between cheesecake and pan.

Release spring and lift pan over the cheesecake. Slice and enjoy.

Can you freeze Chocolate Cheesecake

Absolutely!

After cheesecake has cooled to room temperature you can remove the springform pan and wrap entire cheesecake in plastic wrap then foil.

Or place in airtight container. Thaw in refrigerator overnight.

I would garnish with chocolate ganache AFTER thawing.

What to put on Chocolate Cheesecake

This pressure cooker death by chocolate cheesecake recipe is delicious with or without the chocolate ganache!

But it’s also delicious paired with homemade whipped cream and fresh berries too!

More Dessert Recipes

Yield: 8 servings

Instant Pot Chocolate Cheesecake

Prep Time 20 minutes
Cook Time 35 minutes
Chill Time 6 hours
Total Time 6 hours 55 minutes

Rich and creamy, this Instant Pot Chocolate Cheesecake is incredible. Oreo crust topped with dark chocolate cheesecake filling and chocolate ganache. Tips and tricks for perfect cheesecake!

Ingredients

For the crust

  • 18 Oreo cookies
  • 3 Tbsp melted butter

For the Filling

  • 2 packages (8 oz each) cream cheese, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup sour cream
  • 2 Tbsp unsweetened cocoa powder
  • 2 large eggs
  • 4 oz Ghirardelli 60% cacao chocolate bar, melted
  • 1 tsp vanilla extract

For the ganache

  • 1/2 cup heavy whipping cream
  • 4 oz Ghirardelli 60% cacao chocolate bar

Instructions

For the crust

  1. In a food processor, pulse oreo cookies until fine crumb. Add in melted butter.
  2. Press crumbs firmly into the bottom, and slightly up the sides, of a 7-inch springform pan.
  3. Place in freezer while you make the filling.

For the filling

  1. In a large mixing bowl, beat cream cheese with sugar until creamy. Add in sour cream and beat just until combined.
  2. Add in cocoa powder, melted chocolate, eggs, and vanilla and mix by hand until everything is incorporated.
  3. Pour into prepared crust. Cover the top of the cheesecake pan with foil. Then take a second long piece of foil and cover the bottom of the pan and up the sides.

PRESSURE COOK

  1. Pour 1 cup of water into the bottom of the pressure cooker. Place the cheesecake pan on a trivet or sling and lower into the Instant Pot.
  2. Lock the lid in place and make sure the valve on top is set to "SEALING."
  3. Select HIGH PRESSURE and a cook time of 35 minutes. (timer will begin after it comes to pressure)
  4. Once the time ends, allow to naturally release. This means do not touch the valve until the silver pin drops. This will take anywhere from 20-30 minutes.
  5. Once the pressure is released, open the lid, and remove the cheesecake using the sling. Allow to cool to room temperature on the counter. I leave the foil in place.
  6. Once room temperature, place cheesecake in the refrigerator for 6 hours, or overnight (with the foil still one...you can dab the excess moisture off the top of the foil if needed).

For the ganache

  1. Heat heavy cream in microwave for 45 seconds. Add chocolate (broken into pieces).
  2. Stir until smooth (this may take a few minutes). Allow to cool slightly before pouring over the top of chilled cheesecake.

SERVE

  1. Remove foil from cheesecake and slide a butter knife around the edge of the pan. Release the spring and remove pan.
  2. Pour ganache over the top and allow to set (if desired).
  3. Slice and serve with homemade whipped cream



Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 559Total Fat: 34gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 95mgSodium: 223mgCarbohydrates: 58gFiber: 4gSugar: 43gProtein: 8g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on January 26, 2020

Comments & Reviews

  1. Mine overflowed….not sure what we did wrong other than we did likely over mix…I am sure it will still taste good.

  2. So good! I made this for Valentines Day. I did have trouble with the crust getting soggy after a day. There are only two of us, so the cheesecake lasted a few days. How can I prevent this?

  3. I’ve been looking for an Instant pot chocolate cheesecake recipe for ageees. I absolutely love how detailed your post is, I’m pretty new to the IP world, so thank you for all the precious info, can’t wait to make it!

  4. I not only like making cheesecake in the Instant Pot for the reasons you listed, but we like the smaller size. Thank you for converting–cannot wait to try this. Looks as good as the original!

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