If you have a soft spot for rich, creamy desserts with a tropical twist, you are going to fall head over heels for this Instant Pot Mounds Cheesecake Recipe. Imagine a luscious coconut-infused cheesecake base layered on a chocolatey cookie crust, all topped with a decadent coconut cream frosting and sweet toasted coconut. This cheesecake perfectly balances the bold flavors of chocolate and coconut, making every bite a dreamy escape to paradise. Cooking it in the Instant Pot ensures a moist, tender texture unlike any oven-baked cheesecake you’ve ever tasted!
Ingredients You’ll Need
Preparing the Instant Pot Mounds Cheesecake Recipe is delightfully straightforward because it calls for simple, yet fantastic ingredients. Each one has a special role: the chocolate cookie crumbs create a crunchy foundation, cream cheese adds the signature cheesiness, and the coconut cream delivers that unmistakable tropical flair.
- Chocolate cookie crumbs: Choose finely crushed crumbs for a sturdy, flavorful crust.
- Granulated sugar: Sweetens both the crust and the cheesecake layers perfectly.
- Butter (softened): Binds the cookie crumbs for a deliciously rich crust.
- Cream cheese (softened): The star ingredient that makes your cheesecake irresistibly creamy.
- Large eggs (room temperature): Helps with structure and adds richness.
- Coconut extract: Infuses the cheesecake with a vibrant coconut flavor.
- Cornstarch: Stabilizes the cheesecake texture for a silky finish.
- Coconut cream (not coconut milk): Creates the luscious, creamy coconut layer.
- Heavy cream: Adds smoothness and a bit of indulgence.
- Bittersweet chocolate (chopped): Offers a nice balance of bitter and sweet to complement the coconut.
- Sour cream (room temperature): Provides a subtle tang that brightens the cheesecake.
- Rum extract (or vanilla): Enhances the dessert with warm, aromatic notes.
- Powdered sugar: Sweetens the frosting for a perfectly smooth finish.
- Clear vanilla extract: Keeps the frosting pure and elegant without coloring it.
- Milk: Adds the right consistency to the frosting.
- Salt: A pinch to bring out all the flavors beautifully.
- Sweetened coconut: Toast it for a crunchy, flavorful topping.
How to Make Instant Pot Mounds Cheesecake Recipe
Step 1: Prepare the Chocolate Cookie Crust
Start by combining chocolate cookie crumbs with granulated sugar and softened butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a greased springform pan to create a perfect base that will hold the cheesecake layers together without crumbling.
Step 2: Make the Chocolate Layer
Gently melt the bittersweet chocolate and mix it with cream cheese, eggs, sugar, and cornstarch. This glossy chocolate layer is essential for achieving that rich contrast to the creamy coconut cheesecake, so be sure to blend everything until smooth and silky.
Step 3: Mix the Coconut Cheesecake Layer
In a separate bowl, beat together softened cream cheese, granulated sugar, coconut extract, eggs, sour cream, coconut cream, and rum extract. The combination of coconut cream and coconut extract delivers the intense coconut punch that makes this Instant Pot Mounds Cheesecake Recipe stand out.
Step 4: Layer and Cook in the Instant Pot
Layer the chocolate mixture over the cookie crust first, then gently pour the coconut cheesecake mixture on top. Seal the springform pan tightly with foil to prevent water from seeping in, then place it in your Instant Pot on a trivet with water underneath. Cook on high pressure for 35 minutes, then allow natural release to ensure the cheesecake sets perfectly creamy.
Step 5: Prepare the Coconut Cream Frosting and Toasted Coconut
While the cheesecake cools, mix the frosting ingredients—including powdered sugar, butter (if using), clear vanilla extract, milk, and salt—until fluffy and smooth. Toast the sweetened coconut lightly in a dry pan until golden, adding that delicious crunchy topping that completes the Mounds cheesecake experience.
How to Serve Instant Pot Mounds Cheesecake Recipe
Garnishes
Keep it simple yet stunning with a generous sprinkle of toasted sweetened coconut on top of the creamy frosting. You can add delicate chocolate shavings or even a drizzle of warm chocolate sauce if you want to elevate the presentation for a special occasion.
Side Dishes
This cheesecake pairs beautifully with fresh berries such as raspberries or blueberries, whose tartness balances the richness of the cake. A light cup of coffee or a sweet dessert wine will also complement the nuanced flavors in this Instant Pot Mounds Cheesecake Recipe.
Creative Ways to Present
Serve individual slices with a dollop of whipped cream and a sprinkle of toasted coconut for an elegant touch. Alternatively, create mini cheesecake jars layering the crust, chocolate, and coconut layers for a portable and trendy dessert option that wows guests at parties.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cheesecake tightly with plastic wrap or store in an airtight container in the refrigerator. It will stay fresh for up to 4 days, making it a perfect make-ahead dessert for gatherings or easy indulgence when cravings hit.
Freezing
You can freeze the cheesecake for up to 2 months. Slice it before freezing for easier portions, wrap each piece tightly with plastic wrap and foil, and thaw overnight in the refrigerator before serving to preserve its luscious texture.
Reheating
Since cheesecake is best served cold or at room temperature, simply remove from the fridge about 30 minutes before serving. Avoid microwaving to maintain the creamy consistency and avoid any cracking.
FAQs
Can I use regular coconut milk instead of coconut cream?
While coconut milk is more common, coconut cream is thicker and richer, giving that signature luxurious texture to the cheesecake. Using coconut milk may result in a thinner, less creamy consistency.
Do I have to use an Instant Pot for this recipe?
The Instant Pot ensures even cooking and moistness, but you can bake this cheesecake in a water bath in the oven if you prefer. Just adjust cooking times accordingly and keep an eye on the texture.
How do I prevent cracks in my cheesecake?
Cooking the cheesecake in the Instant Pot and allowing for natural pressure release helps prevent cracks. Also, make sure all ingredients are at room temperature before mixing to ensure smooth batter without lumps.
Can I substitute the rum extract?
Absolutely! Vanilla extract can be used instead of rum extract if you want a subtler flavor or need a non-alcoholic option. Both pair wonderfully with the coconut and chocolate.
Is this recipe gluten-free?
The recipe as written is not gluten-free because of the chocolate cookie crumbs. However, you can use gluten-free chocolate cookies or crumbs to make this Instant Pot Mounds Cheesecake Recipe suitable for a gluten-free diet.
Final Thoughts
I can’t recommend this Instant Pot Mounds Cheesecake Recipe enough. It’s the perfect way to bring tropical vibes into your kitchen with creamy, heavenly layers that really melt in your mouth. Whether you’re making it for a special occasion or just treating yourself, this cheesecake will become a beloved favorite you’ll want to make again and again!
Print
Instant Pot Mounds Cheesecake Recipe
- Prep Time: 60 minutes
- Cook Time: 35 minutes
- Total Time: 5 hours 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
Description
This Instant Pot Mounds Cheesecake combines the rich creaminess of cheesecake with the tropical flavor of coconut and the indulgence of chocolate. Featuring a chocolate cookie crumb crust, coconut-infused cheesecake layers, and a luscious chocolate ganache topping, this dessert is a decadent treat perfect for any occasion. Using the Instant Pot ensures a perfectly cooked, creamy texture without the need for a water bath in the oven.
Ingredients
Crust
- 2 cups chocolate cookie crumbs (or crushed chocolate graham crackers/chocolate sandwich cookies)
- 2 tbsp granulated sugar
- 3 tbsp butter, softened
Cheesecake Filling
- 16 oz cream cheese, softened
- 2 large eggs, room temperature
- 2 tsp coconut extract
- ¾ cup granulated sugar
- 3 tbsp cornstarch
- ½ cup coconut cream (not coconut milk, usually found near evaporated milk)
- 2 oz heavy cream
- ½ cup chopped bittersweet chocolate
Topping Layer
- 8 oz cream cheese, softened
- ⅓ cup granulated sugar
- ⅛ cup sour cream, room temperature
- ¾ tsp rum extract (or vanilla extract)
- 1 large egg, room temperature
- 1 egg yolk, room temperature
Frosting/Drizzle
- 1½ cups powdered sugar
- 1 tsp clear vanilla extract
- ¼ cup milk
- ¼ tsp salt
- 1 cup sweetened shredded coconut
Instructions
- Prepare the Crust: In a mixing bowl, combine the chocolate cookie crumbs and 2 tablespoons of granulated sugar. Add the softened butter and mix thoroughly until the mixture resembles wet sand. Press this mixture evenly into the bottom of a greased 7-inch springform pan to form a firm crust.
- Make the First Cheesecake Layer: In a large bowl, beat 16 oz softened cream cheese until smooth. Add ¾ cup sugar, 3 tablespoons cornstarch, and mix well. Incorporate the 2 large eggs, one at a time, beating until combined. Add 2 teaspoons coconut extract and ½ cup coconut cream. Pour the batter over the prepared crust in the pan.
- Add Chocolate and Cream: Melt ½ cup chopped bittersweet chocolate with 2 oz heavy cream in a microwave or double boiler until smooth. Allow it to cool slightly, then gently marble or swirl this ganache over the cheesecake batter to add richness and a chocolate twist.
- Prepare and Add the Topping Layer: In a separate bowl, beat 8 oz softened cream cheese with ⅓ cup sugar until smooth. Add ⅛ cup sour cream, ¾ teaspoon rum extract (or vanilla), 1 large egg, and 1 egg yolk. Beat until smooth and pour carefully over the previous layer to form a final topping layer.
- Cook in Instant Pot: Cover the springform pan with foil to prevent water from entering. Pour 1 cup of water into the Instant Pot and place the trivet inside. Set the pan on the trivet. Seal the lid and pressure cook on high for 35 minutes. After cooking, allow the pressure to release naturally for 15 minutes before removing the cheesecake.
- Prepare Frosting: While the cheesecake cools, mix 1½ cups powdered sugar with 1 tsp vanilla extract, ¼ cup milk, and ¼ tsp salt until smooth. Once the cheesecake is cooled and slightly set, spread or drizzle the frosting over the top. Sprinkle 1 cup of sweetened shredded coconut evenly over the frosting.
- Chill and Serve: Refrigerate the cheesecake for at least 4 hours or overnight to fully set before removing from the springform pan and serving. This allows flavors to meld and the texture to firm up perfectly.
Notes
- Make sure all dairy ingredients are at room temperature for smooth batter.
- Coconut cream is thicker and richer than coconut milk — do not substitute.
- Covering the pan with foil is crucial to prevent moisture from affecting the cheesecake.
- After pressure cooking, allow natural pressure release to avoid cracking the cheesecake.
- Use a 7-inch springform pan to fit the Instant Pot.
- For a dairy-free version, substitute cream cheese and heavy cream with suitable vegan alternatives and adjust cooking times.
