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
Scale
Crust
- 1½ cups crushed chocolate cookie crumbs
- 3 tablespoons brown sugar
- 4 tablespoons butter, melted
Chocolate Cheesecake Filling
- 16 oz 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 oz cream cheese, room temperature
- â…“ 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
- â…› 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 â…› 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.
