If you’ve ever dreamed of sinking your spoon into a rich, velvety dessert that combines the creamy smoothness of cheesecake with the deep, indulgent taste of chocolate, this Instant Pot Chocolate Cheesecake Recipe is your new best friend. It’s a foolproof way to create a decadent dessert that cooks to perfection inside your Instant Pot, delivering moist texture and intense flavor in less time than you expect. Whether you’re treating yourself or impressing guests, this dessert makes every bite feel like a special occasion.
Ingredients You’ll Need
Gathering simple, everyday ingredients for this cheesecake makes the preparation a breeze, yet each one is essential for achieving the perfect balance of taste, texture, and that irresistible chocolate punch.
- Double stuffed Oreos (20): These form a crunchy, chocolaty crust base that adds both texture and sweetness.
- Cream cheese (2 packs, 8 oz each, softened): The star ingredient, giving the cheesecake its creamy, luscious body.
- Sour cream (½ cup): Adds moisture and tanginess, keeping the cheesecake perfectly smooth.
- Sugar (â…“ cup): Sweetens the filling just right without overpowering the chocolate flavor.
- Cocoa powder (2 tsp): Infuses a rich chocolate depth that makes this cheesecake irresistible.
- Pure vanilla extract (1 tsp): Enhances all other flavors, making each bite more complex and delightful.
- Semi-sweet chocolate chips (½ cup, melted): Mix into the batter for a gooey, chocolatey richness.
- Large eggs (2): Provide structure while keeping the filling silky and smooth.
- Semi-sweet chocolate chips (1 cup) and heavy whipping cream (½ cup): Combined to make a luscious chocolate ganache topping.
- Chocolate sprinkles: For that extra touch of fun and crunch when serving.
How to Make Instant Pot Chocolate Cheesecake Recipe
Step 1: Prepare the Oreo Crust
Start by crushing those 20 double stuffed Oreos — you want fine crumbs that you can easily press into your cheesecake pan. Press the crumbs firmly into the bottom to form an even crust layer that acts as a chocolatey foundation for your cheesecake. This crust will hold up beautifully after cooking in the Instant Pot, adding a satisfyingly crunchy compliment to the creamy filling.
Step 2: Mix the Chocolate Cheesecake Filling
In a large bowl, beat the softened cream cheese until smooth and fluffy. Add the sour cream, sugar, cocoa powder, and vanilla extract and mix until everything is well combined. Then, stir in the melted chocolate chips for that extra chocolate richness. Incorporate the eggs one at a time, blending gently just until mixed—over-mixing can lead to cracks during cooking, and we want that cheesecake perfectly smooth.
Step 3: Assemble and Pressure Cook
Pour your rich chocolate cheesecake filling over the Oreo crust in the pan. Cover the pan with aluminum foil to prevent condensation in the Instant Pot from dripping onto the cheesecake surface. Pour one cup of water into the bottom of the Instant Pot, place the cheesecake on a trivet inside, and seal the lid. Set to pressure cook at high for 35 minutes. Once done, allow the pressure to release naturally to keep the cheesecake creamy and crack-free.
Step 4: Make the Chocolate Ganache Topping
While the cheesecake cools, heat the heavy whipping cream just until it begins to simmer, then pour it over the 1 cup of semi-sweet chocolate chips. Let it sit for a couple of minutes, then stir to create a smooth, glossy ganache. Pour this over the chilled cheesecake, smoothing it out evenly. This ganache adds elegance and an intense chocolate finish that perfectly complements the creamy filling.
How to Serve Instant Pot Chocolate Cheesecake Recipe
Garnishes
Top your cheesecake with chocolate sprinkles for a playful crunch or add a handful of fresh raspberries to balance the rich chocolate with a tart freshness. A light dusting of cocoa powder or a few shaved chocolate curls can make the dessert look like it came straight from your favorite patisserie.
Side Dishes
This cheesecake pairs wonderfully with a dollop of freshly whipped cream or a scoop of vanilla ice cream for a temperature contrast. Serve it alongside a cup of rich espresso or a bold red wine to elevate the chocolate experience even further.
Creative Ways to Present
For a charming presentation, slice the cheesecake into small squares and serve on individual dessert plates adorned with a drizzle of raspberry coulis or caramel sauce. You can also prepare mini cheesecakes in ramekins using this Instant Pot Chocolate Cheesecake Recipe for elegant individual servings that wow at dinner parties.
Make Ahead and Storage
Storing Leftovers
Instant Pot Chocolate Cheesecake Recipe leftovers keep beautifully in the fridge for up to 4 days when covered tightly with plastic wrap or stored in an airtight container. This allows the flavors to meld even more, making it taste like you just made it fresh!
Freezing
You can freeze slices of this cheesecake for up to 2 months. Wrap each slice well in plastic wrap and foil to prevent freezer burn. Thaw them overnight in the refrigerator before serving for best results.
Reheating
Since cheesecake is best enjoyed chilled, reheating is not typically recommended. However, you can let a slice sit at room temperature for about 20 minutes if you prefer it less cold. The ganache topping will still taste divine either way.
FAQs
Can I use a different cookie for the crust?
Absolutely! While double stuffed Oreos give a fantastic chocolate boost, you can substitute with any chocolate sandwich cookie or even graham crackers for a more classic cheesecake base.
Do I need a special pan for the Instant Pot?
A standard 7-inch springform or round pan that fits inside your Instant Pot works best. Make sure it’s oven-safe and fits comfortably on the trivet inside the pot for even cooking.
Can I make this recipe dairy-free?
Yes, with some modifications. Use vegan cream cheese and dairy-free chocolate chips, and substitute sour cream with coconut cream. The texture may vary slightly but the flavor will still be delightful.
Why use sour cream in the cheesecake?
Sour cream adds tenderness and a slight tang that balances the sweetness, ensuring the cheesecake remains moist and silky after cooking under pressure.
How to prevent cracks from forming on top?
Mix the batter just until combined to avoid too much air incorporation. Also, natural pressure release after cooking helps prevent cracks by allowing the cheesecake to cool gently.
Final Thoughts
There’s something truly magical about making a rich, chocolatey cheesecake in an Instant Pot that comes out creamy, decadent, and perfectly textured every single time. This Instant Pot Chocolate Cheesecake Recipe takes the guesswork out of dessert-making and delivers luscious results you’ll want to share with everyone you know. Trust me, once you try it, this will become one of your new favorite ways to satisfy your chocolate cravings with ease and joy.
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Instant Pot Chocolate Cheesecake Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 4 hours 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Chocolate Cheesecake is a rich and creamy dessert featuring a delicious Oreo crust and a luscious chocolate-infused cream cheese filling. Perfectly cooked in the Instant Pot for a smooth texture and enhanced flavors, it’s topped with chocolate chips, whipped cream, and festive chocolate sprinkles for a decadent finish.
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: Place the 20 double stuffed Oreos in a food processor or zip-lock bag and crush them into fine crumbs. Press the Oreo crumbs firmly into the bottom of a greased 7-inch springform pan to form an even crust layer. Set aside while preparing the filling.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sour cream, sugar, cocoa powder, and vanilla extract, mixing well to combine. Melt ½ cup of semi sweet chocolate chips and slowly incorporate them into the batter. Add the eggs one at a time, beating gently after each addition until the mixture is smooth and fully blended.
- Cook the Cheesecake: Pour the chocolate cheesecake batter over the prepared Oreo crust in the springform pan. Cover the pan tightly with aluminum foil. Pour 1 cup of water into the Instant Pot insert and place the trivet inside. Set the pan on the trivet. Close the lid, set the valve to sealing, and cook on high pressure for 35 minutes. After the cooking time ends, allow a natural pressure release for 10 minutes before manually releasing any remaining pressure. Carefully remove the cheesecake from the Instant Pot and let it cool to room temperature, then refrigerate for at least 4 hours or overnight to set fully.
- Prepare the Topping and Serve: Whip ½ cup heavy whipping cream until soft peaks form. Melt 1 cup semi sweet chocolate chips gently in the microwave or double boiler. Drizzle the melted chocolate over the chilled cheesecake, then spread the whipped cream on top. Finally, sprinkle chocolate sprinkles evenly over the whipped cream for decoration. Slice and serve chilled.
Notes
- Be sure to soften the cream cheese fully for a smooth batter.
- Covering the pan with foil prevents condensation from dripping into the cheesecake during Instant Pot cooking.
- Allowing the cheesecake to chill overnight ensures the best texture and flavor.
- Use a springform pan that fits well inside your Instant Pot.
- For a more intense chocolate flavor, use high-quality cocoa powder and semi-sweet chocolate chips.
