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Home » Instant Pot Magic

Instant Pot Chocolate Cheesecake

By Gary White
This post may contain affiliate links.
Read my full disclosure here.

Published November 18, 2019. Last modified August 1, 2025 By Gary White

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Chocolate cheesecake image for Pinterest.

This Instant Pot dark chocolate cheesecake is silky smooth and lightly sweetened, with a rich chocolate crust. Perfect for chocolate lovers!

Sliced chocolate cheesecake with spatula.

(Originally posted on May 7, 2019. Updated tips and frequently asked questions on November 18, 2019)

This cheesecake is light and super silky, with a rich chocolatey crust. It's a chocolate lover's dream, perfect when enjoyed with a cup of coffee or some fresh strawberries. We opted for a dark chocolate, lightly sweetened flavor profile by using semisweet chocolate chips. But you could totally switch them out for milk chocolate chips. This Instant Pot chocolate cheesecake is simple to make and incredibly delicious.

Why This Recipe Works

  1. Oven baked cheesecakes require a water bath when cooking. The Instant pot uses steam to cook, which means no water bath is necessary! Producing a smooth cheesecake with no cracks is easy with the Instant Pot.
  2. The cheesecake batter is sweet, but not overly rich, which pairs perfectly with the rich chocolate crust.

More Instant Pot Cheesecake Recipes

  • Peppermint Bark Cheesecake
  • Bailey's Irish Cream Cheesecake
  • White Chocolate Strawberry Cheesecake
  • Pumpkin Cheesecake with Maple Glaze
Slice of chocolate cheesecake on white plate with cake in background.

The Process

Chocolate graham crackers in food processor.
Place graham crackers in food processor...
Chocolate graham cracker crumbs in food processor.
...and run until crackers break into fine crumbs.
Pouring melted butter into graham cracker crumbs.
Add cracker crumbs, brown sugar, and melted butter to a bowl and stir to combine.
Pressing crust down with glass.
Pour crumb mixture into a 7" push pan or springform pan. Then, using fingertips or flat-bottom glass, press down crumbs into an even layer. Place pan in freezer while preparing the batter.
Cream cheese, sugar, and cocoa powder in mixing bowl.
Add sugar and cocoa powder to a bowl and mix together, making sure to break up any clumps in the cocoa powder. You may want to sift in the cocoa to remove any clumps. Then add cream cheese...
Cream cheese and cocoa powder mixture.
...and blend until smooth with a hand mixer.
Chocolate chips and heavy cream in bowl.
In a microwave safe bowl, combine white chocolate chips and heavy cream.
Mixing chocolate chips and heavy cream with whisk in bowl.
Microwave chips and heavy cream for 25 seconds, then whisk until completely smooth. If chips are not melted after one minute of whisking, microwave for 10 second intervals, stirring in between, until smooth.
Melted chocolate with whisk in bowl.
Let chocolate mixture cool until warm, not hot...
Pouring melted chocolate into cream cheese mixture.
...then fold into cream cheese mixture...
Mixing cheesecake batter with rubber spatula.
...until completely combined.
Chocolate cream cheese mixture with one egg.
Add eggs (one at a time) and vanilla...
Mixing cheesecake batter with rubber spatula.
...and mix until just combined. Tap bowl against counter top several times until air bubbles rise to surface. Burst bubbles with fork or toothpick.
Cheesecake batter in push pan.
Remove cheesecake crust from freezer and pour batter into pan.
Push pan covered in aluminum foil in Instant Pot.
Add 1 ½ cups water and 3-inch trivet to Instant Pot. Cover cheesecake with foil, and place on trivet. Cook for 40 minutes at high pressure, then allow a natural pressure release. Once pressure is released, turn off Instant Pot and carefully remove cheesecake. Remove foil and allow cheesecake to cool for one hour or until room temperature. Once cool, carefully run a paring knife around the edge of the cheesecake to separate from pan. Refrigerate for at least 6 hours, preferably overnight. Carefully push cheesecake up from push pan by placing center of push pan on a can or glass and pushing edges down. If using springform pan, gently remove outer edge of pan. Then serve and enjoy.

And the AMAZING Result…

Slice of chocolate cheesecake on white plate.

Expert Tips

  1. For neat and clean slices, heat your knife before cutting. I do this by submerging the blade of the knife in a glass of hot water. Dry the knife and slice. This prevents the cheesecake from sticking to the knife. You can heat the knife as often as needed while slicing each piece.
  2. If your store doesn't carry chocolate Graham Crackers, you can substitute chocolate Teddy Grahams You'll need 100 Teddy Grahams, which is about 4 servings. Most boxes have 9 servings, so one box should be plenty. You can also substitute with Oreos. To do so, use 12 Oreos, 2 tbs of butter, and omit the brown sugar.

FAQs

Can I use a low carb sugar substitute? Yes! Swerve can be substituted for sugar. Use Lilly's semi-sweet chocolate chips for a lower carb chocolate chip option. 

What kind of pan did you use? To make this in our 6qt Instant Pot, we used a  Fat Daddio's 7x3" Cheesecake Pan. A 7" springform pan will also work. You can use a regular 7x3 inch cake pan, but the slices may be difficult to remove neatly.

★ Did you make this Instant Pot Chocolate Cheesecake?

Please give it a star rating below! ★

📖 Recipe

Sliced chocolate cheesecake with spatula.

Instant Pot Chocolate Cheesecake

This silky, dark Instant Pot chocolate cheesecake is lightly sweetened, with a rich chocolate crust. Perfect for chocolate lovers!
4.93 from 13 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 55 minutes minutes
Servings: 12
Calories: 365kcal
Author: Gary White

Ingredients 

  • 8 chocolate graham crackers 124 grams
  • 1 Tbsp. brown sugar
  • 4 Tbsp. butter melted
  • ⅓ cup sugar
  • 1 Tbsp. cocoa powder
  • 16 oz. cream cheese room temperature
  • 1 cup semisweet chocolate chips
  • ½ cup heavy cream
  • 2 eggs room temperature
  • 1 tsp. vanilla extract

Instructions

Cheesecake Crust

  • Place graham crackers in food processor and run until crackers break into fine crumbs. Add cracker crumbs, brown sugar, and melted butter to a bowl and stir to combine. 
  • Pour crumb mixture into a 7″ push pan or springform pan. Then, using fingertips or glass, press down crumbs into an even layer. Place pan in freezer while preparing the batter.

Cheesecake Batter

  • Add sugar and cocoa powder to a bowl and mix together, making sure to break up any clumps in the cocoa powder. You may want to sift in the cocoa to remove any clumps. Then add cream cheese and blend until smooth with a hand mixer.
  • In a microwave safe bowl, combine chocolate chips and heavy cream. Microwave chips and heavy cream for 25 seconds, then whisk until completely smooth. If chips are not melted after one minute of whisking, microwave for 10 second intervals, stirring in between, until smooth. 
  • Let chocolate mixture cool until warm, not hot, then fold into cream cheese mixture until completely combined.
  • Add eggs (one at a time) and vanilla and mix until just combined. Tap bowl against counter top several times until air bubbles rise to surface. Burst bubbles with fork or toothpick.
  • Remove cheesecake crust from freezer and pour batter into pan. Add 1 ½ cups water and 3-inch trivet to Instant Pot. Cover cheesecake with foil, and place on trivet. Cook for 40 minutes at high pressure, then allow a natural pressure release. 
  • Once pressure is released, turn off Instant Pot and carefully remove cheesecake. Remove foil and allow cheesecake to cool for one hour or until room temperature. Once cool, carefully run a paring knife around the edge of the cheesecake to separate from pan. Refrigerate for at least 6 hours, preferably overnight. 
  • Carefully push cheesecake up from push pan by placing center of push pan on a can or glass and pushing edges down. If using springform pan, gently remove outer edge of pan. Then serve and enjoy.

Notes

Expert Tips:

  1. For neat and clean slices, heat your knife before cutting. I do this by submerging the blade of the knife in a glass of hot water. Dry the knife and slice. This prevents the cheesecake from sticking to the knife. You can heat the knife as often as needed while slicing each piece.
  2. If your store doesn’t carry chocolate Graham Crackers, you can substitute chocolate Teddy Grahams You’ll need 100 Teddy Grahams, which is about 4 servings. Most boxes have 9 servings, so one box should be plenty. You can also substitute with Oreos. To do so, use 12 Oreos, 2 tbs of butter, and omit the brown sugar.

FAQS:

Can I use a low carb sugar substitute? Yes! Swerve can be substituted for sugar. Use Lilly’s semi-sweet chocolate chips for a lower carb chocolate chip option. 
What kind of pan did you use? To make this in our 6qt Instant Pot, we used a  Fat Daddio’s 7×3″ Cheesecake Pan. A 7″ springform pan will also work. You can use a regular 7×3 inch cake pan, but the slices may be difficult to remove neatly.

Nutrition

Calories: 365kcal | Carbohydrates: 24g | Protein: 5g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 93mg | Sodium: 234mg | Potassium: 190mg | Fiber: 1g | Sugar: 15g | Vitamin A: 825IU | Calcium: 68mg | Iron: 1.8mg
Tried this Recipe? Tag us Today!Mention @thefoodieeats or tag #TheFoodieEats!

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

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Reader Interactions

Comments

  1. Sue

    May 07, 2019 at 12:58 pm

    This looks really good! You might want to edit step 2 of the instructions for the cheesecake, though: It says to combine WHITE chocolate chips w/cream instead of semisweet.

    Reply
    • Gary

      May 07, 2019 at 3:11 pm

      Oops! Thanks for the heads up. That's what happens when I try to work with my children in the room.

      Reply
  2. Becky

    July 02, 2019 at 9:57 am

    5 stars
    So good! I love being able to make cheese cake without heating up the kitchen with a hot oven. This is an easy and great recipe. I made it two ways, the original recipe and one to make it low carb. I didn't make a crust on the low carb one. I used Swerve to replace the sugar and Lilly's semi sweet chocolate chips. It turned out great but I did miss the crust.

    Reply
  3. Becky

    September 14, 2019 at 9:53 pm

    5 stars
    Oh my! I made this earlier today and it is delicious. I’m on a chocolate sugar high right now and loving it! Lol. The only change I made was that I used dark chocolate chips because that’s what I had on hand. It’s so good that I’m a little worried that when I get up in the morning there won’t be any left!

    Reply
  4. Iris

    October 05, 2019 at 8:57 am

    5 stars
    Yummy!

    Reply
  5. Sherri

    November 27, 2019 at 10:38 am

    5 stars
    AMAZING!!! It’s the best cheesecake I’ve had and easiest to make. I didn’t alter the recipe at all other than using the Oreo crust recipe option instead of the chocolate graham crackers. The top and sides of mine came out rough looking, so I dipped an offset spatula into a cup of hot water and used the warm spatula to smooth out the top and sides of the cheesecake. That worked beautifully! Thanks for sharing this amazing recipe!

    Reply
  6. Caeles

    February 15, 2020 at 3:19 am

    4 stars
    My cheesecake exploded 🙁 I followed the directions and allowed pressure to fully release but it was quite a mess when I took it out.
    Maybe I overmixed or didn’t tap out enough air bubbles?

    Nonetheless, it was very tasty. Good texture and not overly sweet. I used half dark, salted chocolate(from a bar I had on hand) and half Guitard semi-sweet chocolate chips.

    Reply
  7. Ellie

    March 31, 2020 at 1:42 pm

    Can I use regular honey graham crackers for the crust

    Reply
    • Gary White

      April 01, 2020 at 8:12 am

      Yes!

      Reply
  8. Rachel

    April 25, 2020 at 1:37 pm

    The best chocolate cheesecake ever! This will definitely be made again and again and again. Followed recipe and came out perfect. You must make this!!!

    Reply
  9. David Ecker

    July 05, 2020 at 7:42 pm

    5 stars
    Thank you so much for the recipe! I didn't have chocolate grahams so I had to use regular ones.

    Reply
  10. Jeanne

    October 23, 2020 at 6:53 pm

    I have a large electric pressure cooker, is that the same as an instant pot? It came with a recipe book and they cook a cheese cake in it but for only 25 min. Does an instant pot cook with less pressure?

    Reply
    • Gary White

      October 25, 2020 at 9:15 pm

      I can't speak for other brands of pressure cookers with confidence, but I believe they are all designed pretty similarly. What varies are recipes and cooking methods. And for that reason, I'd say it's pretty safe to give this recipe a try, as it's tried-and-true!

      Reply
  11. Colleen

    June 30, 2021 at 9:37 pm

    5 stars
    I absolutely love this recipe!! The BEST cheesecake ever!! I'd like to use this recipe to make mini cheesecakes in the smallest size mason jars. Any thoughts about cooking times?

    Reply
4.93 from 13 votes (6 ratings without comment)

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Meet Gary

I'm Gary... husband, dad, recipe developer, and comfort food nerd. I believe in real food for real life. This blog? It’s where I share the recipes my family actually eats. Simple, soulful, and full of flavor. My goal is simple: help you cook food worth making again. More about me...

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