Delight yourself with a rich and creamy Instant Pot Chocolate Cheesecake. This decadent dessert is made with a delicious cheesecake filling, oreo crust, topped with oreo bits and whipped cream for a divine melt-in-your-mouth treat. Using an instant pot, this easy and moist chocolate cheesecake will surely be the highlight of your dinner.
You might be skeptical about using an instant pot for desserts, but it has proven its capabilities to me a few times now and I am just amazed. I made an IP White Chocolate Raspberry Cheesecake and IP Hot Chocolate and both times they turned out heavenly!
Using an instant pot for this recipe made the chocolate cheesecake more moist and balanced in flavor. With less effort and less cooling time than when using an oven, this Instant Pot Cheesecake is a dessert that’s definitely a must-try if you have an instant pot.
How to Make Instant Pot Chocolate Cheesecake
Create the crust - Line the bottom of a springform pan with parchment paper. Combine the crushed Oreos and butter until well combined and then press firmly into the springform pan to form a crust.
Prepare the filling - Place the pan in the fridge while you prepare the filling. Using a hand mixer or stand mixer, blend cream cheese until smooth.
Create filling mixture - Add powdered sugar, eggs, and vanilla and blend until well incorporated.
Add the chocolate ingredients - Place your chocolate chips in a microwave-safe bowl and microwave for 20-second increments until all the chocolate is melted. Quickly mix the melted chocolate into your cream cheese mixture until well incorporated.
Cook in instant pot - Pour mixture into the crust and place on a trivet in your instant pot. Add one cup of water, cover the top of your springform pan with aluminum foil, and cook on high pressure for 35 minutes. Once cooked, allow to naturally release and place in freezer for 2 hours, or in the fridge for 4-6 to allow to set completely.
Freeze - Sprinkle Oreo crumbs over the top of the cheesecake and serve.
Common Questions About Instant Pot Cheesecake
How do I prevent the top of my cheesecake from cracking?
A crack in your cheesecake can occur during the cooking process or during the setting process. Your cheesecake may be cooling too quickly. If your cheesecake cracks in the freezer, try it in the fridge next time. However, if it continues to crack don’t worry because the Oreo crumbs on top will cover it up nicely.
Can I use anything else as an alternative to an Oreo crust?
If you want something to pair nicely with the chocolate of the cheesecake, try making a graham cracker crust with your favorite graham crackers and the same amount of melted butter.
Do I have to use a springform pan for this recipe?
This recipe works best with a springform pan. The spring form pan allows you to easily remove the cheesecake once it is done setting.
How long does this cheesecake last?
This cheesecake will last for one week in the fridge but will be at its freshest for the first five days. Additionally, it is best served straight from the fridge, but can be left on the counter for up to two hours if needed.
More Cheesecake Recipes You'll Love
There's nothing better than a delicious slice of cheesecake! Here are some of our favorite cheesecake recipes:
Instant Pot Chocolate Cheesecake
Ingredients
Crust
- 20 crushed oreos
- ¼ cup salted butter
Filling
- 16 oz cream cheese
- 1 ½ cups chocolate chips
- ½ cup powdered sugar
- 2 eggs
- 1 teaspoon vanilla extract
Instructions
- Line the bottom of a springform pan with parchment paper. Combine the crushed Oreos and butter until well combined and then press firmly into the springform pan to form a crust.
- Place the pan in the fridge while you prepare the filling. Using a hand mixer or stand mixer, blend cream cheese until smooth.
- Add powdered sugar, eggs, and vanilla and blend until well incorporated.
- Place your chocolate chips in a microwave-safe bowl and microwave for 20-second increments until all the chocolate is melted.
- Quickly mix the melted chocolate into your cream cheese mixture until well incorporated.
- Pour mixture into the crust and place on a trivet in your instant pot. Add one cup of water, cover the top of your springform pan with aluminum foil, and cook on high pressure for 35 minutes. Once cooked, allow to naturally release and place in freezer for 2 hours, or in the fridge for 4-6 to allow to set completely.
- Sprinkle Oreo crumbs over the top of the cheesecake and serve.
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