Description
This Instant Pot Mounds Cheesecake is a decadent dessert inspired by the classic Mounds candy bar, combining rich chocolate, creamy coconut filling, and a smooth cheesecake layer. Using the Instant Pot allows for a perfectly moist and evenly cooked cheesecake with layers of coconut cream and bittersweet chocolate, finished with a light coconut cream topping and toasted coconut garnish.
Ingredients
Scale
Crust
- 2 cups chocolate cookie crumbs (or crushed chocolate graham crackers or chocolate sandwich cookies)
- 2 tbsp granulated sugar
- 3 tbsp butter, softened
Chocolate Coconut 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)
- 2 oz heavy cream
- ½ cup chopped bittersweet chocolate
Cheesecake Layer
- 8 oz cream cheese, softened
- â…“ cup granulated sugar
- â…› cup sour cream, room temperature
- ¾ tsp rum extract (can substitute vanilla extract)
- 1 large egg, room temperature
- 1 egg yolk, room temperature
Coconut Cream Topping
- 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 bowl, combine chocolate cookie crumbs, 2 tablespoons of granulated sugar, and softened butter until the mixture resembles wet sand. Press this evenly into the bottom of a greased 7-inch springform pan. Chill in the refrigerator while preparing the filling to help it set.
- Make the chocolate coconut filling: In a large mixing bowl, beat 16 ounces of softened cream cheese until smooth. Add 2 eggs one at a time, mixing well after each. Incorporate 2 teaspoons of coconut extract, ¾ cup granulated sugar, and 3 tablespoons of cornstarch. Gently fold in ½ cup coconut cream and 2 ounces of heavy cream. Melt ½ cup chopped bittersweet chocolate and mix into the batter until fully combined.
- Prepare the cheesecake layer: In another bowl, blend 8 ounces of softened cream cheese with ⅓ cup granulated sugar and ⅛ cup sour cream until creamy. Add ¾ teaspoon rum extract, 1 large egg, and 1 egg yolk, mixing well to create a smooth batter. Set aside.
- Layer the cheesecake: Pour the chocolate coconut filling over the chilled crust in the springform pan. Carefully spoon the cheesecake layer over the chocolate mixture, spreading evenly to create distinct layers.
- Cook in the Instant Pot: Pour 1 cup of water into the bottom of the Instant Pot. Place a trivet inside, and set the springform pan with the cheesecake on the trivet. Seal the lid and set the Instant Pot to high pressure for 35 minutes. Once complete, allow natural pressure release for 15 minutes, then carefully release any remaining pressure and remove the cheesecake.
- Prepare the coconut cream topping: In a bowl, whisk together 1½ cups powdered sugar, 1 teaspoon clear vanilla extract, ¼ cup milk, and ¼ teaspoon salt until smooth and thick enough to spread. Spread the topping evenly over the slightly cooled cheesecake and sprinkle 1 cup sweetened shredded coconut on top.
- Chill and serve: Refrigerate the cheesecake for at least 4 hours or overnight to fully set. Before serving, you can toast the shredded coconut for extra flavor if desired. Slice and enjoy the rich, layered flavors.
Notes
- Use room temperature eggs and cream cheese for the smoothest batter.
- If you do not have coconut cream, refrigerate a can of full-fat coconut milk and scoop the solid cream from the top.
- Make sure the springform pan is well wrapped with aluminum foil to prevent water from leaking in during Instant Pot cooking.
- Natural pressure release time is important to avoid cracking the cheesecake.
- To toast coconut, spread shredded coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally until golden brown.
