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Instant Pot Chocolate Cheesecake Recipe

Instant Pot Chocolate Cheesecake Recipe
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★★★★★

4.9 from 25 reviews

This Instant Pot Chocolate Cheesecake is a rich, creamy, and decadent dessert that combines a chocolate cookie crust, a smooth chocolate-infused cheesecake filling, and a glossy chocolate ganache topping. Perfectly cooked in the Instant Pot for a quick yet indulgent treat, it’s elevated with optional garnishes like whipped cream, chocolate curls, and fresh berries.

Ingredients

Scale

For the Crust:

  • 1½ cups (150g) chocolate cookie crumbs (such as Oreo or chocolate graham crackers)
  • ¼ cup (50g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted

For the Chocolate Cheesecake Filling:

  • 16 oz (450g) cream cheese, softened
  • ½ cup (100g) granulated sugar
  • ½ cup (120ml) sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • 1 cup (170g) semi-sweet chocolate chips, melted and slightly cooled

For the Chocolate Ganache Topping:

  • ½ cup (120ml) heavy cream
  • ¾ cup (130g) semi-sweet chocolate chips
  • 1 tablespoon unsalted butter (optional, for shine)

For Garnish (optional):

  • Whipped cream
  • Chocolate curls or shavings
  • Fresh berries

Instructions

  1. Prepare the Pan: Lightly grease a 7-inch springform pan or push pan and line the bottom with parchment paper to prevent sticking and facilitate easy removal of the cheesecake after cooking.
  2. Make the Crust: In a bowl, combine chocolate cookie crumbs, sugar, and melted butter. Mix thoroughly until the mixture resembles wet sand. Firmly press the crumb mixture into the bottom and slightly up the sides of the prepared pan. Place the pan in the freezer to chill while preparing the filling, ensuring the crust sets properly.
  3. Prepare the Cheesecake Filling: Beat the softened cream cheese in a large bowl until smooth and creamy. Gradually add sugar and continue mixing until fully combined. Stir in sour cream and vanilla extract until the batter is smooth. Slowly add the melted semi-sweet chocolate and mix thoroughly to incorporate evenly. Add eggs one at a time, mixing on low speed after each addition to maintain a smooth texture without overmixing.
  4. Assemble and Cook: Pour the cheesecake filling over the chilled crust and smooth the top evenly. Add 1½ cups of water to the bottom of the Instant Pot. Place the trivet inside and set the cheesecake pan on top. Loosely cover the pan with aluminum foil to prevent moisture from dripping onto the cheesecake during cooking. Secure the lid on the Instant Pot, set the valve to Sealing, and cook on High Pressure for 35 minutes.
  5. Natural Release: After cooking, allow the Instant Pot to naturally release pressure for 15 minutes before carefully opening the lid. Remove the cheesecake from the Instant Pot and let it cool at room temperature for 1 hour. Then refrigerate for at least 4 hours or preferably overnight to achieve the best texture.
  6. Prepare the Ganache: Heat the heavy cream until hot but not boiling. Pour the hot cream over the semi-sweet chocolate chips and let it sit for 2 minutes to soften the chocolate. Stir gently until the ganache is smooth and glossy. Add unsalted butter if desired to add a shiny finish. Pour the ganache evenly over the chilled cheesecake.
  7. Garnish and Serve: Optionally, top the cheesecake with whipped cream, chocolate curls, or fresh berries for an elegant presentation. When slicing, use a warm knife to ensure clean, perfect edges for each slice.

Notes

  • Using room temperature ingredients like eggs, cream cheese, and sour cream ensures a smoother, lump-free cheesecake batter.
  • Freezing the crust before adding the filling helps it set firmly and resist sogginess during cooking.
  • Covering the pan with foil prevents water condensation from dripping onto the cheesecake while pressure cooking.
  • Allow sufficient chilling time in the refrigerator for the cheesecake to set properly and develop its full flavor.
  • Slicing with a warm knife helps achieve clean cuts without cracking or crumbling the cheesecake.
  • Store leftover cheesecake covered in the refrigerator for up to 4 days.
  • This recipe can be adapted to a gluten-free diet by using gluten-free chocolate cookies for the crust.

Nutrition

Keywords: Instant Pot Chocolate Cheesecake, Chocolate Cheesecake, Pressure Cooker Desserts, Easy Cheesecake Recipe, Decadent Dessert

Find it online: https://maicook.com/instant-pot-chocolate-cheesecake-recipe/