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
Scale
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.
