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

Scale

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

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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.