If you’ve ever dreamed of a dessert that combines the rich, velvety indulgence of cheesecake with the cozy, nostalgic flavors of hot chocolate, then get ready to fall in love with this Instant Pot Hot Chocolate Cheesecake Recipe. It’s a decadent treat that’s surprisingly simple to make, transforming your Instant Pot into a dessert powerhouse. Every bite offers that classic chocolate warmth, complemented perfectly by a luscious marshmallow swirl, all in a creamy, melt-in-your-mouth cheesecake that feels like a big, delicious hug for your taste buds.
Ingredients You’ll Need
These ingredients are straightforward but essential, each bringing a distinct contribution to the texture, taste, and irresistible appeal of the cheesecake. From the chocolate cookie crust that sets a crunchy base to the luscious cream cheese filling enriched with chocolate chips and a hint of espresso powder, every element plays its part in building this irresistible dessert.
- Chocolate cookie crumbs (1½ cups): Provides a rich, chocolatey and crunchy foundation for the crust.
- Brown sugar (3 tbsp): Adds a subtle caramel sweetness to the crust for depth.
- Butter, melted (4 tbsp): Binds the crust ingredients together and adds a smooth richness.
- Cream cheese, room temperature (16 oz + 8 oz): The star ingredient that delivers creamy texture and classic cheesecake flavor.
- Granulated sugar (â…” cup + â…“ cup): Sweetens the filling gently without overpowering the chocolate.
- Milk (â…“ cup, reserving 1 tbsp): Adds moisture and smoothness to the cheesecake batter and swirl.
- Vanilla extract (â…” tsp + 1 tsp clear): Enhances the overall flavor with warm aromatic notes.
- Large eggs (3 + 1 + 3 egg whites): Give structure and lightness, crucial for a smooth, creamy cheesecake.
- All-purpose flour (1½ tbsp + 1 tbsp): Stabilizes the filling and swirl, helping the cheesecake hold its shape.
- Semi-sweet chocolate chips (1â…“ cups): Infuses the cheesecake with bursts of melty chocolate goodness.
- Espresso powder (¼ tsp): Intensifies the chocolate flavor for a richer experience.
- Marshmallow fluff (½ cup) & marshmallow cream (1 cup): Bring that delightful, gooey, sweet swirl that evokes classic hot chocolate vibes.
- Salt (â…› tsp): Balances the sweetness and enhances all the flavors.
How to Make Instant Pot Hot Chocolate Cheesecake Recipe
Step 1: Prepare the Pan and Crust
Start by lightly spraying an 8-inch springform pan with a non-stick baking spray to ensure your cheesecake releases easily after cooking. Then mix the chocolate cookie crumbs, brown sugar, and melted butter until the mixture feels like wet sand. Press this mixture firmly across the bottom and about ¾ inch up the sides of the pan. Pop the crust into the freezer while you work on the filling; this step helps it set perfectly, creating a sturdy and delicious base for the cheesecake.
Step 2: Make the Chocolate Cheesecake Filling
In a large bowl, beat the first portion of cream cheese with the granulated sugar until smooth and creamy. Add the milk (reserve 1 tablespoon for the marshmallow swirl), vanilla extract, and eggs one at a time, mixing well after each addition for a silky texture. Gently fold in the flour, semi-sweet chocolate chips, and espresso powder to create a rich and flavor-packed batter. Pour this filling over your chilled crust, smoothing the top with a spatula.
Step 3: Whip Up the Marshmallow Swirl Filling
In a separate bowl, blend the second cream cheese portion with granulated sugar until glossy and smooth. Stir in the marshmallow fluff, reserved tablespoon of milk, clear vanilla extract, egg, and flour. This sweet swirl filling will add that perfect marshmallowy sweetness and creaminess when swirled into your chocolate cheesecake filling.
Step 4: Prepare the Meringue Topping
Whisk the egg whites with salt until they form soft peaks, then gradually add in the marshmallow cream while continuing to beat. This meringue topping is light, fluffy, and slightly sweet—a fantastic contrast to the dense cheesecake layers beneath.
Step 5: Assemble and Create the Swirl
Drop spoonfuls of the marshmallow swirl filling over the chocolate cheesecake filling. Use a skewer or knife to gently swirl the fillings together to create a beautiful marbled effect. Then carefully spread the marshmallow meringue over the entire surface, reaching the edges for an even, cloud-like top layer.
Step 6: Cook the Cheesecake in the Instant Pot
Seal the springform pan with aluminum foil to prevent water from seeping in during cooking. Place a trivet inside your Instant Pot, add a cup of water, and lower the pan onto the trivet. Close the lid, set it to high pressure, and cook for 55 minutes. Once done, allow a natural pressure release before opening—the cheesecake will be perfectly set and ready to cool.
Step 7: Chill and Unmold
After cooking, let the cheesecake cool to room temperature, then refrigerate it for at least 4 hours or overnight. This chilling step ensures the cheesecake firms up and the flavors meld beautifully. To serve, run a knife around the edges, then carefully remove the springform sides. Watch your Instant Pot Hot Chocolate Cheesecake Recipe dazzle at the table as the perfect centerpiece for any dessert occasion.
How to Serve Instant Pot Hot Chocolate Cheesecake Recipe
Garnishes
Enhance your cheesecake with a dusting of cocoa powder or a drizzle of chocolate ganache to boost its chocolate appeal. Toasted mini marshmallows or a sprinkle of crushed chocolate cookies add texture and visual charm. Don’t forget a fresh sprig of mint or a few chocolate shavings for an elegant finishing touch that invites your guests in.
Side Dishes
This cheesecake pairs wonderfully with a scoop of vanilla ice cream or a dollop of lightly whipped cream to balance its richness. Serve alongside fresh berries, such as raspberries or strawberries, to introduce a burst of tartness that complements the chocolate and marshmallow flavors nicely.
Creative Ways to Present
For a wow factor, serve individual slices on vintage dessert plates with a small ramekin of rich hot chocolate for dipping bites, creating a fun and interactive dessert experience. You can also top each slice with a toasted marshmallow skewer for an irresistible, campfire-inspired presentation that’s sure to bring smiles all around.
Make Ahead and Storage
Storing Leftovers
After enjoying your Instant Pot Hot Chocolate Cheesecake Recipe, wrap any leftovers tightly with plastic wrap or store in an airtight container in the refrigerator. It will keep fresh and flavorful for up to 4 days, making it an ideal dessert to savor a little longer or share with friends.
Freezing
If you want to save some cheesecake for a future treat, freeze it by first chilling thoroughly, then wrapping individually in plastic wrap and aluminum foil to prevent freezer burn. Frozen cheesecake can last up to a month and thaws beautifully in the fridge overnight without losing its texture or taste.
Reheating
Cheesecake is best enjoyed chilled, but if you prefer it slightly warmed, allow slices to come to room temperature or warm gently in the microwave for just 10 to 15 seconds. This step brings out the luscious creaminess without compromising the texture or melting the marshmallow topping too much.
FAQs
Can I make this recipe without an Instant Pot?
Absolutely! You can bake this cheesecake in a traditional oven using a water bath method at 325°F for about an hour or until set, though the Instant Pot helps keep it extra moist and speeds up cooking.
Can I use regular marshmallows instead of marshmallow fluff?
Regular mini marshmallows won’t create the same smooth swirl effect, but you could melt them down to make a similar marshmallow sauce if fluff isn’t available.
Do I need room temperature ingredients?
Yes, using room temperature cream cheese, eggs, and milk helps the batter mix more smoothly, ensuring a creamy and even cheesecake texture without lumps.
Is the espresso powder necessary?
Though optional, espresso powder intensifies the chocolate flavor, making the cheesecake even richer. A small pinch adds complexity without making it taste like coffee.
How do I prevent cracks in the cheesecake?
Cooking the cheesecake at high pressure in the Instant Pot and allowing a natural pressure release helps prevent cracks by promoting even cooking and gradual cooling.
Final Thoughts
This Instant Pot Hot Chocolate Cheesecake Recipe is truly a showstopper dessert that makes any day feel special. It’s perfect for chocolate lovers who want something unique and delightful with cozy marshmallow notes. Once you try it, you’ll understand why it’s rapidly becoming one of those favorite recipes you’ll want to make again and again.
Print
Instant Pot Hot Chocolate Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 5 hours 40 minutes (includes chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Hot Chocolate Cheesecake is a rich and creamy dessert featuring a chocolate cookie crust, a luscious hot chocolate-flavored cream cheese filling, a marshmallow swirl, and a delicate meringue topping. Perfectly cooked in the Instant Pot for a smooth texture and decadent flavor, this cheesecake yields 12 generous slices that combine the comforts of hot chocolate and the indulgence of cheesecake in one delightful treat.
Ingredients
Crust
- 1½ cups crushed chocolate cookie crumbs
- 3 tablespoons brown sugar
- 4 tablespoons butter, melted
Chocolate Cheesecake Filling
- 16 ounces cream cheese, room temperature
- â…” cup granulated sugar
- â…“ cup milk (reserve 1 tablespoon for marshmallow swirl filling)
- â…” teaspoon vanilla extract
- 3 large eggs, room temperature
- 1½ tablespoons all-purpose flour
- 1â…“ cups semi-sweet chocolate chips
- ¼ teaspoon espresso powder
Marshmallow Swirl Filling
- 8 ounces cream cheese, room temperature
- â…“ cup granulated sugar
- ½ cup marshmallow fluff
- 1 tablespoon reserved milk
- 1 teaspoon clear vanilla extract
- 1 large egg, room temperature
- 1 tablespoon all-purpose flour
Meringue Topping
- 3 large egg whites
- â…› teaspoon salt
- 1 cup marshmallow cream
Instructions
- Prepare the Pan and Crust: Lightly spray the sides and bottom of an 8-inch springform pan with non-stick baking spray. In a bowl, combine the crushed chocolate cookie crumbs, brown sugar, and melted butter until the mixture has the consistency of wet sand. Press the crust mixture firmly into the bottom and about ¾ inch up the sides of the pan. Place the crust in the freezer to set while you prepare the fillings.
- Make the Chocolate Cheesecake Filling: In a large mixing bowl, beat the 16 ounces of room temperature cream cheese until smooth and creamy. Add the â…” cup granulated sugar and continue beating until well combined. Blend in the â…“ cup milk, â…” teaspoon vanilla extract, and espresso powder. Slightly melt the semi-sweet chocolate chips (using a microwave or double boiler) until smooth, then fold into the cream cheese mixture. Add the eggs one at a time, mixing gently after each addition, then stir in the all-purpose flour until just combined.
- Prepare the Marshmallow Swirl Filling: In another bowl, beat the 8 ounces of room temperature cream cheese until smooth. Add the â…“ cup granulated sugar, marshmallow fluff, reserved tablespoon of milk, and clear vanilla extract, and mix until fully combined. Beat in the large egg, followed by the tablespoon of flour until smooth.
- Assemble the Cheesecake Layers: Pour the chocolate cheesecake filling onto the prepared crust in the springform pan. Dollop spoonfuls of the marshmallow swirl filling evenly over the chocolate filling. Using a skewer or knife, gently swirl the marshmallow into the chocolate to create a marbled effect.
- Prepare the Meringue Topping: In a clean mixing bowl, beat the egg whites with the salt until soft peaks form. Gradually add the marshmallow cream and continue beating until stiff peaks form and the mixture is glossy.
- Add Meringue and Prepare for Instant Pot Cooking: Carefully spread the meringue topping evenly over the surface of the cheesecake, ensuring it reaches the sides to seal the filling.
- Cook the Cheesecake in Instant Pot: Pour 1 cup of water into the Instant Pot. Place a trivet inside and carefully lower the springform pan wrapped in foil onto the trivet. Close the lid and set the vent to sealing. Cook on high pressure for 55 minutes. Once finished, allow the pressure to release naturally for 20 minutes, then perform a quick release to remove any remaining pressure. Carefully remove the cheesecake from the Instant Pot and cool to room temperature.
- Chill and Serve: Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to fully set. Unlock and remove the springform pan sides, slice, and serve chilled for the best texture and flavor.
Notes
- Ensure all dairy ingredients like cream cheese and eggs are at room temperature to achieve a smooth batter and prevent cracking.
- Swirling the marshmallow filling gently into the chocolate filling will create beautiful marbled designs without overmixing.
- Wrapping the springform pan with foil prevents water from leaking into the cheesecake during the Instant Pot cooking process.
- Natural pressure release is essential for preventing cracks and maintaining a creamy texture in the cheesecake.
- For a richer flavor, use high-quality semi-sweet chocolate chips and vanilla extracts.
- Allowing the cheesecake to chill thoroughly will help it firm up properly, making it easier to slice.
