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

Scale

Crust

20 double stuffed Oreos

Cheesecake Filling

2 – 8 oz cream cheese, softened
½ cup sour cream
⅓ 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

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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.