Instant Pot Chocolate Cheesecake

Introduction

This Instant Pot Chocolate Cheesecake is a decadent, restaurant-quality dessert you can make at home with minimal fuss. It boasts a rich Oreo crust, an ultra-smooth and creamy chocolate filling, and a simple chocolate ganache topping. The magic of the Instant Pot ensures a perfectly cooked, crack-free cheesecake every single time.

Prep & Cook Time

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: About 1 hour (plus chilling time)
• Servings: 8

Ingredients

• 18 oreo cookies
• 3 tablespoons butter (melted)
• 8 ounces semi-sweet baking chocolate
• 1/4 cup heavy cream
• 16 ounces cream cheese (room temperature)
• 3/4 cup granulated sugar
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• 2 large eggs
• 1/4 cup full-fat sour cream
• 1 cup milk chocolate chips
• 1/2 cup heavy cream

Instructions

1. Prepare your Instant Pot by pouring 1 cup of water into the inner pot. Place the trivet inside.
2. Make the crust: Finely crush the oreo cookies, including the cream filling, into fine crumbs. Mix the crumbs with the melted butter until combined. Press the mixture firmly into the bottom of a 7-inch springform pan.
3. Make the chocolate base: Chop the semi-sweet baking chocolate and place it in a microwave-safe bowl with the 1/4 cup heavy cream. Microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth. Set aside to cool slightly.
4. Make the filling: In a large bowl, beat the room-temperature cream cheese with an electric mixer until completely smooth. Add the sugar and cocoa powder, and beat again until combined. Mix in the vanilla powder (use half this amount if you prefer less rich vanilla flavor) and the slightly cooled chocolate mixture.
5. Pour the filling over the prepared crust in the springform pan. Tap the pan gently on the counter to release any air bubbles. Cover the pan tightly with foil.
6. Carefully place the foil-covered pan onto the trivet inside the Instant Pot. Secure the lid, set the valve to “Sealing,” and cook on High Pressure for 40 minutes. Allow a natural pressure release for 15 minutes, then manually release any remaining pressure.
7. Make the ganache: While the cheesecake is cooking, place the milk chocolate chips in a heatproof bowl. Heat the 1/2 cup heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate chips and let it sit for 2-3 minutes, then whisk until smooth and glossy.
8. After removing the cheesecake from the Instant Pot, carefully remove the foil. The center should be slightly jiggly. Run a knife around the edge of the pan to loosen it, then let it cool completely at room temperature.
9. Once cooled, pour the ganache over the top of the cheesecake. Refrigerate for at least 6 hours, or preferably overnight, before removing from the springform pan, slicing, and serving.

Variations

• No-Ganache Style: Skip the ganache topping and serve slices with a dollop of fresh whipped cream and fresh berries.
• Crustless for Keto/GF: Skip the Oreo crust and pour the filling directly into a well-greased pan lined with parchment paper.
• Marble Swirl: Before cooking, drop spoonfuls of melted white chocolate or peanut butter onto the batter and use a toothpick to swirl it in.
• Mini Cheesecakes: Divide the batter among silicone cupcake liners and cook on the trivet for 15-18 minutes at high pressure with a quick release.

Tips for Success

• Ensure all refrigerated ingredients (cream cheese, eggs, sour cream) are truly at room temperature to prevent a lumpy batter.
• Don’t skip the step of running a knife around the cheesecake after cooking—this prevents the top from cracking as it cools and contracts.
• For the cleanest slices, dip your knife in hot water and wipe it clean between each cut.
• For the best texture and flavor, let the cheesecake chill overnight. This allows it to fully set and the flavors to meld.

Storage & Reheating

FAQ

Can I use a different size pan?

This recipe is designed for a 7-inch springform pan. Using an 8-inch pan will result in a thinner cheesecake that will cook faster.

What if I don’t have a springform pan?

You can use a 7-inch round cake pan lined with parchment paper, but unmolding will be more difficult. You may need to serve it directly from the pan.

Why is my filling lumpy?

This is almost always due to cold ingredients. Make sure your cream cheese, eggs, and sour cream are at room temperature before mixing.

Can I double this recipe?

Yes, you can double the ingredients and use a standard 8-inch springform pan. You will likely need to increase the cook time by 5-10 minutes.

Do I have to use the foil?

Yes, the foil is crucial to prevent condensation from the Instant Pot from dripping onto the surface of your cheesecake.

Can I bake this in a regular oven instead?

Yes. Bake in a preheated 325°F (160°C) oven in a water bath for about 55-65 minutes, or until the edges are set and the center is slightly jiggly.