Instant Pot Chocolate Cheesecake

Instant Pot Chocolate Cheesecake

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.

More Instant Pot Cheesecake Recipes

 

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 1/2 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.

 

★ Did you make this Instant Pot Chocolate Cheesecake?

Please give it a star rating below! ★

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!
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: cheesecake, chocolate
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 12
Calories: 365kcal
Author: Gary White

Ingredients

  • 8 chocolate graham crackers 124 grams
  • 1 Tbsp. brown sugar
  • 4 Tbsp. butter melted
  • 1/3 cup sugar
  • 1 Tbsp. cocoa powder
  • 16 oz. cream cheese room temperature
  • 1 cup semisweet chocolate chips
  • 1/2 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 1/2 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

You can sub Oreos for chocolate graham crackers. To do so, use 12 Oreos, 2 tbs of butter, and omit brown sugar.

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

 

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4 Comments

  • Reply
    Sue
    May 7, 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 7, 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
    Becky
    July 2, 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
    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!

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