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
Scale
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.
