If you are a fan of rich, creamy desserts with a chocolatey twist, then you are going to absolutely adore this Instant Pot Hot Chocolate Cheesecake Recipe. This cheesecake combines the smoothness of classic cheesecake with the cozy, indulgent flavor of hot chocolate, all made effortlessly in your Instant Pot. It’s a dessert that’s perfect for any season, offering a luscious, decadent treat that’s both impressive and surprisingly easy to make. The silky texture paired with the cookie crumb crust and a fluffy marshmallow swirl makes this cheesecake a real showstopper at any gathering or cozy night in.
Ingredients You’ll Need
To create this delicious Instant Pot Hot Chocolate Cheesecake Recipe, you just need a handful of simple, well-chosen ingredients. Each one plays an important role in building the rich texture, the perfect balance of sweetness, and that irresistible chocolate flavor harmony.
- 1½ cups crushed chocolate cookie crumbs: This forms the sturdy, chocolatey crust that’s both crunchy and flavorful.
- 3 tablespoons brown sugar: Adds warmth and a subtle molasses flavor to enhance the crust’s depth.
- 4 tablespoons melted butter: Binds the crust together while adding richness.
- 16 ounces cream cheese, room temperature: The creamy base of the cheesecake filling for that luxurious texture.
- ⅔ cup granulated sugar: Sweetens the cheesecake filling smoothly without overpowering.
- ⅓ cup milk, reserving 1 tablespoon: Adds moisture and a creaminess that balances the richness.
- ⅔ teaspoon vanilla extract: Infuses warm, aromatic notes that brighten the chocolate flavor.
- 3 large eggs, room temperature: Help give the cheesecake its structure and tender texture.
- 1½ tablespoons all-purpose flour: Slightly stabilizes the filling while keeping it light.
- 1⅓ cups semi-sweet chocolate chips: The heart of the hot chocolate flavor, melting into the creamy filling.
- ¼ teaspoon espresso powder: Intensifies the chocolate taste without adding coffee flavor.
- 8 ounces cream cheese, room temperature (for marshmallow swirl): Smooth and tangy base for the marshmallow swirl.
- ⅓ cup granulated sugar (marshmallow swirl): Provides sweetness for the marshmallow filling.
- ½ cup marshmallow fluff: Adds that gooey, sweet texture that’s so comforting.
- 1 tablespoon reserved milk (marshmallow swirl): Keeps the swirl creamy and easy to blend.
- 1 teaspoon clear vanilla extract: Adds pure vanilla flavor without coloring.
- 1 large egg (marshmallow swirl): Helps the marshmallow layer set perfectly.
- 1 tablespoon all-purpose flour (marshmallow swirl): Adds stability to the swirl.
- 3 large egg whites: Whipped to create a light meringue topping.
- ⅛ teaspoon salt: Balances the sweetness and enhances flavors.
- 1 cup marshmallow cream (for meringue): Creates a fluffy and decadent topping that mimics hot chocolate’s cozy marshmallow finish.
How to Make Instant Pot Hot Chocolate Cheesecake Recipe
Step 1: Prepare the Crust
Start by lightly spraying an 8-inch springform pan with non-stick baking spray to ensure an easy release later. Mix the crushed chocolate cookie crumbs, brown sugar, and melted butter in a bowl until the texture resembles wet sand. Press this mixture firmly into the bottom and about three-quarters up the sides of your springform pan. Place the pan in the freezer to set while you get started on the luscious cheesecake filling.
Step 2: Make the Chocolate Filling
In a medium saucepan, gently melt the semi-sweet chocolate chips with the reserved milk and espresso powder over low heat, stirring until smooth and glossy. This mixture infuses the base with that signature hot chocolate richness that makes this cheesecake so irresistible.
Step 3: Combine Cream Cheese and Sugar
In a separate large bowl, beat the cream cheese until it’s smooth and creamy. Gradually add ⅔ cup granulated sugar and vanilla extract, blending well. Then add the eggs one at a time, mixing after each addition to ensure a uniform batter. Sprinkle in the flour and blend until just incorporated.
Step 4: Incorporate Chocolate into the Batter
Slowly fold the melted chocolate mixture into the cream cheese batter, stirring gently to create a homogeneous and silky filling that’s bursting with chocolate flavor.
Step 5: Prepare the Marshmallow Swirl
In a separate bowl, beat the second batch of cream cheese and sugar until smooth. Add marshmallow fluff, reserved milk, clear vanilla extract, egg, and flour, mixing until creamy and smooth. This sweet swirl adds an enchanting contrast to the chocolate filling when baked.
Step 6: Layer and Swirl
Pour half of the chocolate cheesecake batter into the crust-lined springform pan. Dollop half of the marshmallow mixture over the top in several spoonfuls. Carefully add the remaining chocolate batter and then the remaining marshmallow mixture. Using a butter knife or skewer, swirl the mixtures together gently to create a marbled effect that’s simply gorgeous.
Step 7: Cook in the Instant Pot
Cover the springform pan tightly with aluminum foil to prevent water from seeping in. Place a trivet in the bottom of the Instant Pot, add 1½ cups of water, and carefully lower the cheesecake onto the trivet. Seal the Instant Pot lid and set it to cook on high pressure for 55 minutes, followed by a natural pressure release.
Step 8: Make the Marshmallow Meringue Topping
While the cheesecake cools, beat the egg whites and salt to stiff peaks. Gradually add marshmallow cream, continuing to beat until glossy and thick. Spread this fluffy, sweet topping over the cooled cheesecake for that dreamy hot chocolate finish.
How to Serve Instant Pot Hot Chocolate Cheesecake Recipe
Garnishes
To make this dessert even more dazzling, consider topping your cheesecake with chocolate shavings, mini marshmallows, or a drizzle of hot fudge. A sprinkle of cocoa powder or a dusting of cinnamon can add a fragrant touch that pairs beautifully with the chocolate.
Side Dishes
This cheesecake pairs wonderfully with lightly whipped cream, fresh berries for a pop of tartness, or a scoop of vanilla ice cream to complement the rich chocolate and marshmallow flavors. For a cozy occasion, serve with a hot cup of coffee or, naturally, a steaming mug of hot chocolate.
Creative Ways to Present
Serve individual slices on pretty dessert plates with a sprig of mint or edible flowers for a refined look. For an extra special touch, you can portion the cheesecake into mini springform pans or ramekins before cooking to create personalized desserts that wow every guest.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cheesecake covered tightly in the refrigerator. Stored this way, it will stay fresh and creamy for up to 4 days, making it a perfect make-ahead dessert for busy weeks.
Freezing
You can freeze slices of the cheesecake for up to 2 months. Wrap individual portions tightly in plastic wrap and then place in a freezer bag to prevent freezer burn. Thaw overnight in the refrigerator before serving.
Reheating
For the best texture, serve the cheesecake chilled or at room temperature. If you prefer it slightly warm, gently reheat slices in the microwave for 15-20 seconds, but avoid overheating as it may affect the creamy texture.
FAQs
Can I make this cheesecake without an Instant Pot?
Yes, while this recipe is designed for the Instant Pot, you can bake it in a water bath in a conventional oven at 325°F for about 55-65 minutes. Just keep an eye on it to avoid overcooking.
What type of chocolate is best for this recipe?
Semi-sweet chocolate chips work best to provide a balanced sweetness and rich flavor, but you can adjust with bittersweet or milk chocolate depending on your taste preferences.
Do I need to use espresso powder?
Espresso powder is optional but highly recommended as it enhances the depth of chocolate flavor without adding a coffee taste.
Can I substitute marshmallow fluff?
If you don’t have marshmallow fluff, you can try making your own marshmallow cream or omit the swirl, but the texture and sweetness might be slightly different.
How do I know when the cheesecake is done?
The cheesecake is set when the edges are firm but the center slightly jiggles when the pan is gently shaken. After cooking in the Instant Pot, allow it to cool and set further in the fridge for the best texture.
Final Thoughts
This Instant Pot Hot Chocolate Cheesecake Recipe is truly a gem, combining the comforting warmth of hot chocolate with the creamy richness of cheesecake in a way that’s both fun and easy to make. Whether you’re surprising family for a special occasion or simply treating yourself, this dessert has a way of bringing smiles and warm memories. So go ahead, gather your ingredients, fire up your Instant Pot, and dive into this deliciously indulgent cheesecake adventure—you won’t regret it!
Print
Instant Pot Hot Chocolate Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 5 hours 20 minutes (includes chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Hot Chocolate Cheesecake is a decadent dessert featuring a rich chocolate cookie crust, creamy chocolate-infused cheesecake filling, and a luscious marshmallow swirl. Perfectly cooked in the Instant Pot for a moist and smooth texture, this cheesecake combines the warmth of hot chocolate flavors with the indulgence of a classic cheesecake, making it an irresistible treat for any occasion.
Ingredients
Crust
- 1½ cups crushed chocolate cookie crumbs
- 3 tablespoons brown sugar
- 4 tablespoons butter, melted
Chocolate Cheesecake Filling
- 16 oz cream cheese, room temperature
- ⅔ cup granulated sugar
- ⅓ cup milk (reserve 1 tablespoon for marshmallow swirl filling)
- ⅔ teaspoon vanilla extract
- 3 large eggs, room temperature
- 1½ tablespoons all-purpose flour
- 1⅓ cups semi-sweet chocolate chips
- ¼ teaspoon espresso powder
Marshmallow Swirl Filling
- 8 oz cream cheese, room temperature
- ⅓ cup granulated sugar
- ½ cup marshmallow fluff
- 1 tablespoon milk (reserved from above)
- 1 teaspoon clear vanilla extract
- 1 large egg, room temperature
- 1 tablespoon all-purpose flour
Egg Whites Mixture
- 3 large egg whites
- ⅛ teaspoon salt
- 1 cup marshmallow cream
Instructions
- Prepare the pan: Lightly spray the sides and bottom of an 8-inch springform pan with a non-stick baking spray to prevent sticking and ensure easy removal of the cheesecake.
- Make the crust: In a mixing bowl, combine the crushed chocolate cookie crumbs, brown sugar, and melted butter. Stir until the mixture resembles wet sand. Press this evenly into the bottom and about ¾ inches up the sides of the prepared springform pan to form the crust.
- Chill the crust: Place the springform pan with the crust into the freezer. This helps the crust set firmly while you prepare the cheesecake filling.
- Prepare chocolate cheesecake filling: In a large bowl, beat the room temperature cream cheese until smooth. Add granulated sugar, milk (except for the 1 tbsp reserved), vanilla extract, and flaky espresso powder. Mix until fully combined. Gently melt the semi-sweet chocolate chips and fold them into the cream cheese mixture. Add eggs one at a time, beating gently after each addition. Stir in the all-purpose flour until the batter is smooth and uniform.
- Make marshmallow swirl filling: In a separate bowl, beat together room temperature cream cheese, granulated sugar, marshmallow fluff, reserved 1 tablespoon milk, clear vanilla extract, one large egg, and all-purpose flour until smooth and creamy.
- Prepare egg whites mixture: In another clean bowl, whisk the 3 large egg whites with ⅛ teaspoon salt until stiff peaks form. Gently fold the marshmallow cream into the whipped egg whites to create a light and fluffy mixture.
- Assemble the cheesecake: Pour the chocolate cheesecake filling over the chilled crust evenly. Drop spoonfuls of the marshmallow swirl filling over the chocolate filling. Use a knife or skewer to swirl the marshmallow filling into the chocolate batter, creating a marbled effect. Finally, dollop the egg white and marshmallow cream mixture over the top, gently folding it slightly to create a light meringue layer.
- Cook in Instant Pot: Cover the springform pan tightly with aluminum foil to prevent water from leaking in. Pour 1 cup of water into the Instant Pot and place the trivet inside. Set the pan on the trivet carefully. Seal the Instant Pot lid and set to manual high pressure for 55 minutes. After the cook time completes, allow natural pressure release for 15 minutes, then quick release remaining pressure.
- Cool and chill: Carefully remove the cheesecake from the Instant Pot. Remove foil and let cool to room temperature on a wire rack. Once cooled, refrigerate for at least 4 hours or overnight to allow the cheesecake to set properly before serving.
Notes
- Make sure all dairy ingredients and eggs are at room temperature to avoid lumps and ensure smooth cheesecake batter.
- Use a sharp knife or skewer when swirling the marshmallow filling for a beautiful marbled effect.
- Covering the pan tightly with foil prevents water from seeping into the cheesecake during pressure cooking.
- Allow the cheesecake to chill thoroughly in the refrigerator to firm up and enhance flavor.
- For best results, use high-quality semi-sweet chocolate chips and fresh marshmallow fluff.
