If you’re a chocolate lover with a soft spot for creamy desserts, you’re going to adore this Instant Pot Chocolate Cheesecake Recipe. This delightful treat brings together rich, velvety cream cheese layered with luscious melted chocolate and a surprisingly simple Oreo crust, all cooked to perfection in the Instant Pot. Whether you’re craving something indulgent for a family gathering or a special occasion, this recipe is an absolute game-changer, creating a smooth, fudgy cheesecake without the fuss of a traditional oven. Get ready to impress with a dessert that feels fancy but is actually super easy and incredibly satisfying.
Ingredients You’ll Need
When it comes to making this Instant Pot Chocolate Cheesecake Recipe, the ingredient list is straightforward yet packed with flavor. Each component works together to create the cheesecake’s irresistible taste and luscious texture, so don’t skip any of these gems!
- 20 double stuffed Oreos: These form the perfect crumbly, chocolaty base that’s both crunchy and sweet.
- 2 – 8 oz cream cheese (softened): The star of the show, providing that creamy, rich cheesecake texture.
- ½ cup sour cream: Adds a subtle tang that balances the sweetness and keeps the cheesecake silky.
- â…“ cup sugar: Just enough to sweeten without overpowering the chocolate.
- 2 tsp cocoa powder: Intensifies the chocolate flavor with a deep, rich note.
- 1 tsp pure vanilla extract: A hint of warmth and complexity to bring everything together.
- ½ cup semi-sweet chocolate chips (melted): Blended into the batter for creamy chocolate richness.
- 2 large eggs: These bind the cheesecake and give it that perfectly dense, but tender texture.
- 1 cup semi-sweet chocolate chips: To sprinkle on top, adding texture and extra chocolate delight.
- ½ cup heavy whipping cream: Whipped and served alongside or as a mix-in for extra indulgence.
- Chocolate sprinkles: Optional, but an adorable finishing touch that amps up the fun factor.
How to Make Instant Pot Chocolate Cheesecake Recipe
Step 1: Prepare the Oreo Crust
Start by crushing the 20 double stuffed Oreos into fine crumbs—you can do this easily with a food processor or by placing them in a sealed bag and using a rolling pin. Press this crumb mixture firmly into the bottom of a greased springform pan to form a sturdy base. This Oreo crust adds a delightful chocolate crunch that perfectly complements the creamy cheesecake filling.
Step 2: Make the Chocolate Cream Cheese Filling
In a mixing bowl, beat the softened cream cheese until smooth and fluffy. Add the sour cream, sugar, cocoa powder, and vanilla extract, mixing well to combine all the flavors. Next, gently fold in the melted semi-sweet chocolate chips. Be careful not to overmix—just enough to create a beautifully rich batter. Finally, add the eggs one at a time, mixing until just combined. This filling is the heart of the cheesecake, incredibly smooth and bursting with chocolate goodness.
Step 3: Assemble and Cook in the Instant Pot
Pour the chocolate cream cheese mixture over the Oreo crust in your springform pan, smoothing the top with a spatula. Cover the pan tightly with foil to prevent moisture from seeping in during cooking. Place a trivet at the bottom of the Instant Pot and add 1 cup of water. Carefully lower the springform pan onto the trivet. Seal the Instant Pot lid and cook on high pressure for 35 minutes. Once the timer dings, allow for natural pressure release for at least 15 minutes before removing the cheesecake. This method ensures a perfectly baked cheesecake that is creamy, moist, and flawlessly textured.
How to Serve Instant Pot Chocolate Cheesecake Recipe
Garnishes
To make your Instant Pot Chocolate Cheesecake Recipe even more irresistible, top it with a scatter of semi-sweet chocolate chips or a generous sprinkle of chocolate sprinkles. A dollop of freshly whipped heavy cream on each slice adds that luxurious touch, enhancing every bite with its light, creamy contrast. You can also drizzle melted chocolate or add fresh berries to balance the richness with a fresh zing.
Side Dishes
Serve this cheesecake alongside something bright and refreshing like a bowl of mixed berries or a scoop of vanilla ice cream. These lighter sides provide a nice balance to the dense, chocolatey richness of the cheesecake, making your indulgence feel elevated and well-rounded. Plus, they add wonderful color and freshness to your dessert plate.
Creative Ways to Present
For a fun twist, slice the cheesecake into smaller squares and serve them as individual dessert bites on decorative toothpicks. Alternatively, layer crumbled cheesecake pieces in glass jars with whipped cream and chocolate shavings for a charming parfait effect. This makes your Instant Pot Chocolate Cheesecake Recipe a showstopper at parties and a joyful surprise for anyone lucky enough to dig in.
Make Ahead and Storage
Storing Leftovers
After enjoying your cheesecake, wrap any leftovers tightly with plastic wrap or keep them in an airtight container in the fridge. This keeps it fresh and delicious for up to 4 days. The flavors actually deepen with a bit of resting time, so it’s perfect for preparing ahead and savoring later.
Freezing
If you want to keep the cheesecake longer, freezing is a great option. Wrap it securely in plastic wrap followed by aluminum foil to prevent freezer burn, then place it in an airtight container. You can freeze slices or the whole cheesecake for up to 2 months. When ready to enjoy again, thaw it in the fridge overnight for best texture and flavor.
Reheating
This cheesecake is best eaten chilled, but if you prefer it slightly warmed, just let it sit at room temperature for about 20 minutes before serving. Avoid microwaving as it can affect the texture, making it less creamy and more rubbery. The key is gentle warming to preserve the lusciousness that makes this Instant Pot Chocolate Cheesecake Recipe so special.
FAQs
Can I use regular Oreos instead of double stuffed?
Absolutely! While double stuffed Oreos give a bit more richness and creaminess to the crust, regular Oreos work just fine. You might just want to add a little extra cream cheese or butter to compensate for the missing filling if you want the crust to hold together well.
Do I need a springform pan for the Instant Pot?
Yes, a springform pan is highly recommended since it allows you to easily remove the delicate cheesecake without damaging it. Make sure it fits comfortably inside your Instant Pot and is sealed well with foil to prevent water from leaking in.
Can I substitute sour cream with Greek yogurt?
Yes, Greek yogurt is a good substitute for sour cream and will add a similar tanginess while reducing fat slightly. Use full-fat Greek yogurt for the best creamy texture in your Instant Pot Chocolate Cheesecake Recipe.
Why is there water in the Instant Pot during cooking?
The water in the Instant Pot creates steam, which cooks the cheesecake gently and evenly. This steam bath prevents the cheesecake from drying out or cracking, ensuring it stays perfectly smooth and moist.
How can I tell when the cheesecake is done?
The cheesecake should be set around the edges but slightly jiggly in the center, similar to classic baked cheesecake. It will firm up more as it cools. Avoid overcooking to keep it creamy and luscious.
Final Thoughts
This Instant Pot Chocolate Cheesecake Recipe is truly one of those desserts that feels like a special treat but is wonderfully straightforward to make. Whether you’re a busy home cook or simply someone who loves chocolate in every form, this cheesecake will quickly become a beloved favorite. So grab your ingredients, fire up that Instant Pot, and get ready to enjoy a slice of pure, chocolatey happiness!
Print
Instant Pot Chocolate Cheesecake Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 5 hours 45 minutes (includes chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
Description
This rich and creamy Instant Pot Chocolate Cheesecake combines the intense flavor of chocolate with a smooth, velvety texture. Featuring a cookie crust made from double stuffed Oreos and layers of luscious chocolate cream cheese filling, this dessert is perfectly cooked in an Instant Pot for a moist, fudgy finish. Topped with chocolate chips, whipped cream, and sprinkles, it’s an indulgent treat that’s perfect for any chocolate lover.
Ingredients
Crust
- 20 double stuffed Oreos
Cheesecake Filling
- 2 – 8 oz cream cheese, softened
- ½ cup sour cream
- â…“ cup sugar
- 2 tsp cocoa powder
- 1 tsp pure vanilla extract
- ½ cup semi sweet chocolate chips, melted
- 2 large eggs
Topping
- 1 cup semi sweet chocolate chips
- ½ cup heavy whipping cream
- Chocolate sprinkles
Instructions
- Prepare the crust: Crush 20 double stuffed Oreos finely and press the crumbs evenly into the bottom of a greased 7-inch springform pan to form the crust. Set aside.
- Make the filling: In a large mixing bowl, beat together the softened cream cheese, sour cream, sugar, cocoa powder, and vanilla extract until smooth and creamy. Slowly add the melted semi sweet chocolate chips, mixing continuously. Then, add the eggs one at a time, mixing well after each addition, creating a rich chocolate batter.
- Assemble and cook: Pour the cheesecake batter over the prepared Oreo crust in the springform pan. Cover the pan tightly with foil. Pour 1 cup of water into the Instant Pot, place the trivet inside, and carefully set the pan on the trivet. Seal the Instant Pot lid and cook on high pressure for 35 minutes. Allow natural pressure release for 15 minutes before carefully removing the lid. Remove the cheesecake from the Instant Pot and let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Prepare the topping: Whip ½ cup heavy whipping cream until stiff peaks form. Melt 1 cup semi sweet chocolate chips gently. Once the cheesecake is chilled, spread the melted chocolate over the top and then pipe or dollop the whipped cream. Finish with chocolate sprinkles for decoration.
- Serve: Carefully remove the cheesecake from the springform pan, slice, and serve chilled for the best texture and flavor.
Notes
- Make sure the cream cheese is softened to avoid lumps in the batter.
- Covering the pan with foil prevents water from seeping into the cheesecake during pressure cooking.
- Allowing natural pressure release helps prevent cracking on the cheesecake surface.
- Chilling the cheesecake thoroughly before serving enhances flavor and firmness.
- You can substitute semi sweet chocolate chips with dark chocolate for a richer taste.
