If you adore the rich, creamy texture of cheesecake combined with the tropical sweetness of coconut and the indulgence of chocolate, you are in for a real treat. This Instant Pot Mounds Cheesecake Recipe perfectly marries those flavors into one luscious dessert. It delivers a velvety smooth cheesecake with layers that echo the classic Mounds candy bar — think coconut cream, bittersweet chocolate, and a delightful crumbly crust. The Instant Pot makes the process surprisingly straightforward, resulting in a stunning, moist cheesecake that’s a showstopper for any occasion.
Ingredients You’ll Need
These ingredients may look simple, but each one plays a crucial role in bringing the Instant Pot Mounds Cheesecake Recipe to life. From the buttery chocolate crust to the dreamy coconut filling and luscious chocolate accents, every component builds the perfect balance of flavor, texture, and color.
- 2 cups chocolate cookie crumbs: Provides a rich, chocolatey base that holds the crust together with just the right crunch.
- 2 tablespoons granulated sugar (for crust): Adds a touch of sweetness to balance the bitterness of the chocolate crumbs.
- 3 tablespoons softened butter: Binds the crust crumbs, creating a firm foundation that’s buttery and flavorful.
- 16 ounces cream cheese (softened): The creamy heart of your cheesecake, delivering richness and silky texture.
- 2 large eggs (room temperature): Helps bind the filling ingredients, ensuring a perfect set without cracks.
- 2 teaspoons coconut extract: Infuses the cheesecake with that unmistakable tropical coconut flavor.
- ¾ cup granulated sugar (for filling): Sweetens the cheesecake layer while balancing the tang of cream cheese.
- 3 tablespoons cornstarch: Stabilizes the filling and keeps the texture creamy yet firm.
- ½ cup coconut cream: Adds lusciousness and a true coconut depth beyond extract.
- 2 ounces heavy cream: Enhances richness and adds smoothness to the filling.
- ½ cup chopped bittersweet chocolate: Creates delightful pockets of chocolatey richness throughout the cheesecake.
- 8 ounces cream cheese (softened): For the chocolate layer—this ensures you get that signature cheesecake creaminess with a chocolate twist.
- â…“ cup granulated sugar (for chocolate layer): Balances the bittersweet chocolate bitterness.
- â…› cup sour cream (room temperature): Adds tang and moisture, keeping the chocolate layer tender.
- ¾ teaspoon rum extract (or vanilla): Enhances the flavor depth of the chocolate layer with a subtle, aromatic note.
- 1 large egg (room temperature): Binds the chocolate cheesecake filling perfectly.
- 1 egg yolk (room temperature): Adds richness and a silkier texture to the chocolate layer.
- 1½ cups powdered sugar: Sweetens the topping, making it smooth and delightful.
- 1 teaspoon clear vanilla extract: Brings warmth and complexity to the sweet topping.
- ¼ cup milk: Creates the perfect drizzle consistency for the topping.
- ¼ teaspoon salt: Balances sweetness and enhances all flavors in the topping.
- 1 cup sweetened coconut: For that signature Mounds crunch and coconut flavor on top.
How to Make Instant Pot Mounds Cheesecake Recipe
Step 1: Prepare the Chocolate Crust
Start by mixing the chocolate cookie crumbs, 2 tablespoons of granulated sugar, and the softened butter until they resemble wet sand. Press this mixture firmly into the bottom of a springform pan that fits your Instant Pot. This crust is essential for delivering that unmistakable chocolate base that sets the tone for the whole cheesecake experience.
Step 2: Whip Up the Coconut Cream Cheese Filling
In a large bowl, beat 16 ounces of cream cheese until creamy, then gradually add ¾ cup sugar, cornstarch, and eggs one by one, ensuring each is fully incorporated. Stir in the coconut extract, coconut cream, and heavy cream gently, being careful not to deflate the batter. The coconut cream is the secret star that infuses a moist, tropical richness that elevates this cheesecake beyond ordinary.
Step 3: Fold in the Bittersweet Chocolate Chunks
Gently fold ½ cup of chopped bittersweet chocolate into the coconut cream cheese mixture. This creates delightful pockets of melting chocolate within the creamy filling, adding layers of flavor and texture reminiscent of the classic Mounds candy bar bite.
Step 4: Prepare the Chocolate Cheesecake Layer
In a separate bowl, blend together the second batch of cream cheese with â…“ cup sugar, sour cream, rum extract, 1 egg, and 1 egg yolk. Melt the bittersweet chocolate and carefully incorporate it into this mixture until smooth. This rich chocolate layer adds a decadent swirl and flavor contrast that’s impossible to resist.
Step 5: Layer and Cook in the Instant Pot
Pour the chocolate layer over the crust in the springform pan, then carefully dollop and swirl the coconut cream cheese filling on top for a marbled effect. Cover the pan tightly with foil to avoid water leaks, then place it on a trivet inside the Instant Pot with a cup of water beneath. Seal the lid and cook on high pressure for 35 minutes. Let it naturally release pressure to keep the cheesecake from cracking — the Instant Pot does all the magic here, making sure the cheesecake is perfectly cooked, moist, and creamy.
How to Serve Instant Pot Mounds Cheesecake Recipe
Garnishes
Top your cheesecake with a generous sprinkle of sweetened coconut and drizzle with a quick vanilla glaze made from powdered sugar, milk, and vanilla extract. The toasted coconut adds a lovely texture contrast and amplifies the tropical vibe, while the glaze softly sweetens the overall bite without overwhelming the rich flavors.
Side Dishes
Serve slices with fresh berries, such as raspberries or strawberries, for a bright pop of tartness that beautifully cuts through the richness. A dollop of lightly whipped cream or a scoop of vanilla bean ice cream makes a perfect companion, adding cooling creaminess that complements each forkful perfectly.
Creative Ways to Present
For a show-stopping presentation, serve mini cheesecakes in individual jars or ramekins topped with toasted coconut and shaved chocolate. Another fun twist is layering the cheesecake filling in clear glasses with crushed cookies and coconutflakes to make a stunning trifle perfect for parties and gatherings.
Make Ahead and Storage
Storing Leftovers
Instant Pot Mounds Cheesecake Recipe leftovers store beautifully in the refrigerator. Wrap your cheesecake tightly or cover it with plastic wrap or foil to prevent it from drying out and to keep its flavors fresh. It will keep well for up to 4 to 5 days but is so delicious you might want to finish it sooner!
Freezing
You can freeze the cheesecake for up to 2 months by wrapping it securely in plastic wrap and then placing it in an airtight container or freezer bag. Thaw it overnight in the fridge before serving to preserve the creamy texture. This makes it a wonderful make-ahead dessert for special occasions.
Reheating
Cheesecake is best enjoyed chilled or at room temperature, so reheating is not necessary. If you prefer a slightly softer texture, leave your slice out for 15-20 minutes to take the chill off for the most delightful eating experience.
FAQs
Can I use coconut milk instead of coconut cream in this recipe?
Coconut cream is thicker and richer than coconut milk, which is essential for that creamy texture and authentic coconut flavor in the Instant Pot Mounds Cheesecake Recipe. Using coconut milk may result in a runnier filling, so it’s best to stick with coconut cream when possible.
Do I need to use a springform pan in the Instant Pot?
Yes! A springform pan allows you to easily remove the cheesecake without damaging it. Make sure to wrap the bottom and side well with foil to prevent water from leaking into your cheesecake while cooking in the Instant Pot.
Is the Instant Pot method better than baking cheesecake in the oven?
The Instant Pot ensures an incredibly moist, creamy cheesecake with less risk of cracking due to the gentle, even steam heat. Plus, it’s faster and more energy-efficient, making it a wonderful alternative to traditional oven baking, especially in warm weather.
Can I make this cheesecake vegan or dairy-free?
This version of the Instant Pot Mounds Cheesecake Recipe relies heavily on dairy for its creamy texture, but you can experiment with vegan cream cheese, plant-based butter, and coconut-based creams. Keep in mind the texture and flavor might vary, but it’s definitely possible to create a delicious dairy-free version!
How do I get the perfect swirl effect with the two cheesecake layers?
After pouring the chocolate cheesecake layer into the pan, gently spoon the coconut filling on top. Use a knife or skewer to carefully swirl the two batters together. Avoid over-mixing to maintain distinct marbling that makes this recipe so visually stunning.
Final Thoughts
Ready to wow your friends and family with a dessert that’s as impressive as it is delicious? The Instant Pot Mounds Cheesecake Recipe is your ticket to a show-stopping treat that combines rich chocolate, creamy coconut, and velvety cheesecake in the most irresistible way. With relatively simple ingredients and the magic of the Instant Pot, you’ll soon find this cheesecake becoming a beloved favorite in your collection. Give it a try — I promise you won’t be disappointed!
Print
Instant Pot Mounds Cheesecake Recipe
- Prep Time: 60 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 35 minutes plus chilling time
- Yield: 8 servings
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Mounds Cheesecake is a decadent dessert inspired by the classic Mounds candy bar, combining rich chocolate, creamy coconut filling, and a smooth cheesecake layer. Using the Instant Pot allows for a perfectly moist and evenly cooked cheesecake with layers of coconut cream and bittersweet chocolate, finished with a light coconut cream topping and toasted coconut garnish.
Ingredients
Crust
- 2 cups chocolate cookie crumbs (or crushed chocolate graham crackers or chocolate sandwich cookies)
- 2 tbsp granulated sugar
- 3 tbsp butter, softened
Chocolate Coconut Filling
- 16 oz cream cheese, softened
- 2 large eggs, room temperature
- 2 tsp coconut extract
- ¾ cup granulated sugar
- 3 tbsp cornstarch
- ½ cup coconut cream (not coconut milk)
- 2 oz heavy cream
- ½ cup chopped bittersweet chocolate
Cheesecake Layer
- 8 oz cream cheese, softened
- â…“ cup granulated sugar
- â…› cup sour cream, room temperature
- ¾ tsp rum extract (can substitute vanilla extract)
- 1 large egg, room temperature
- 1 egg yolk, room temperature
Coconut Cream Topping
- 1½ cups powdered sugar
- 1 tsp clear vanilla extract
- ¼ cup milk
- ¼ tsp salt
- 1 cup sweetened shredded coconut
Instructions
- Prepare the crust: In a bowl, combine chocolate cookie crumbs, 2 tablespoons of granulated sugar, and softened butter until the mixture resembles wet sand. Press this evenly into the bottom of a greased 7-inch springform pan. Chill in the refrigerator while preparing the filling to help it set.
- Make the chocolate coconut filling: In a large mixing bowl, beat 16 ounces of softened cream cheese until smooth. Add 2 eggs one at a time, mixing well after each. Incorporate 2 teaspoons of coconut extract, ¾ cup granulated sugar, and 3 tablespoons of cornstarch. Gently fold in ½ cup coconut cream and 2 ounces of heavy cream. Melt ½ cup chopped bittersweet chocolate and mix into the batter until fully combined.
- Prepare the cheesecake layer: In another bowl, blend 8 ounces of softened cream cheese with ⅓ cup granulated sugar and ⅛ cup sour cream until creamy. Add ¾ teaspoon rum extract, 1 large egg, and 1 egg yolk, mixing well to create a smooth batter. Set aside.
- Layer the cheesecake: Pour the chocolate coconut filling over the chilled crust in the springform pan. Carefully spoon the cheesecake layer over the chocolate mixture, spreading evenly to create distinct layers.
- Cook in the Instant Pot: Pour 1 cup of water into the bottom of the Instant Pot. Place a trivet inside, and set the springform pan with the cheesecake on the trivet. Seal the lid and set the Instant Pot to high pressure for 35 minutes. Once complete, allow natural pressure release for 15 minutes, then carefully release any remaining pressure and remove the cheesecake.
- Prepare the coconut cream topping: In a bowl, whisk together 1½ cups powdered sugar, 1 teaspoon clear vanilla extract, ¼ cup milk, and ¼ teaspoon salt until smooth and thick enough to spread. Spread the topping evenly over the slightly cooled cheesecake and sprinkle 1 cup sweetened shredded coconut on top.
- Chill and serve: Refrigerate the cheesecake for at least 4 hours or overnight to fully set. Before serving, you can toast the shredded coconut for extra flavor if desired. Slice and enjoy the rich, layered flavors.
Notes
- Use room temperature eggs and cream cheese for the smoothest batter.
- If you do not have coconut cream, refrigerate a can of full-fat coconut milk and scoop the solid cream from the top.
- Make sure the springform pan is well wrapped with aluminum foil to prevent water from leaking in during Instant Pot cooking.
- Natural pressure release time is important to avoid cracking the cheesecake.
- To toast coconut, spread shredded coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally until golden brown.
