instant pot chocolate cheesecake
With a thick Oreo cookie crust, a creamy chocolate filling and a decadent ganache topping, this Instant Pot chocolate cheesecake is the very definition of chocolate indulgence.
Why You Should Make Cheesecake In An Instant Pot
Can you believe it? This is my first Instant Pot recipe on the site! And I think it makes sense that the inaugural recipe is an insanely delicious dessert recipe, don’t you? The truth is, and this might be an unpopular opinion, I freakin’ love my Instant Pot. I use it at least twice a week to make meals and prep our favorites, such as the most perfect fluffy rice or the best soft- or hard-boiled eggs. But now I’m going to be using it to make cheesecake on the regular, because once I gave this recipe a try I am officially hooked onto the idea of cheesecake made in a pressure cooker.
Here’s why: The interior of an Instant Pot (aka a pressure cooker) is uniquely perfect for ensuring a crack-free cheesecake thanks to a pressure-filled, steamy environment. It also “bakes” in about half the time it takes to bake a cheesecake in the oven; yields a 7-inch round cheesecake (a little smaller than the traditional size, but perfect for one family); and the water bath is as easy to prep as pouring 1 cup of water into the pot before adding your pan. For those of you who are a little leery of the idea of dessert made in the Instant Pot, I dare you to give this recipe a try and not feel as happy as Augustus Gloop drinking from the chocolate river.
Ingredients You’ll Need for Instant Pot Chocolate Cheesecake
Now that I’ve hopefully convinced all you cool cats and kittens to make this cheesecake, let’s cover the ingredients you’ll need to make every indulgent layer of this dessert recipe:
- Oreo cookies
- Butter
- Salt
- Semisweet chocolate chips
- Cream cheese
- Brown sugar
- Cocoa powder – Either regular or Dutch-processed will work like in these chocolate thumbprint cookies.
- Heavy cream
- Eggs
- Sea salt for topping (optional, but highly recommended for that sweet-salty combo)
It’s best to let all of your ingredients come to room temperature before making the cheesecake, so everything will mix together smoothly (because nobody likes a lumpy cheesecake).
How to Make Instant Pot Chocolate Cheesecake
Now that you’re fully prepped and ready to dive into this recipe, let’s get to it! Here is how to make this delectable cheesecake, layer by layer:
Time needed: 5 hours and 20 minutes
- Step One: Make the cookie crust.
In a large bowl, stir together a whole bunch of crushed Oreo cookies along with some melted butter and salt. Press the crust into a greased and lined 7.5-inch springform pan, then freeze to let it set.
- Step Two: Make the chocolate cheesecake filling.
In a large bowl or the bowl of a stand mixer, beat together the cream cheese, brown sugar and salt. Add your cocoa powder, then heavy cream, then eggs. Finally, beat in some melted chocolate chips and just try not to sneak a swipe of the batter with your finger.
- Step Three: Assemble and cook the cheesecake.
Gently spread the cheesecake filling over the crust in the pan. Pour 1 cup of water into the pressure cooker, then add the trivet that comes with it. Tap the springform pan on your counter a few times to remove any air bubbles, then gently place the pan into the pressure cooker. Close the lid, set it to “Sealing,” and cook the cheesecake on High pressure for 35 minutes.
- Step Four: Cool and chill the cheesecake.
Once the cheesecake is done cooking, allow the pressure to naturally release for 25 minutes; quick-release any remaining pressure. Carefully remove the pan from your pressure cooker and cool on a cooling rack completely. Once the cake is fully cooled, transfer it to the fridge to chill and set for another 4-24 hours.
- Step Five: Make the ganache topping.
In a small bowl, microwave semisweet chocolate chips with heavy cream and stir until the mixture is smooth. Carefully pour and spread the ganache over the top of your chilled cheesecake. Return the cheesecake to the fridge for 15 more minutes to allow the ganache to set.
- Step Six: Top with sea salt and serve.
Just before serving, top the cheesecake with big flakes of sea salt (or not — it’s good either way!) and cut with a very sharp knife to make pretty slices. Give yourself over to this chocolate lover’s fantasy.
Tips for the Best Instant Pot Cheesecake
This is truly one of the easiest cheesecake recipes I’ve ever made (thanks, IP!), but tips always come in handy. So, let’s chat:
- Like I said before, make sure all of your ingredients are at room temperature (or close to it) before combining them. This keeps the cream cheese from getting lumpy, the chocolate staying smooth and the cookie crust evenly moist and set.
- For the best results, use a 6- to 8-quart Instant Pot and a 7- to 7.5-inch springform pan for this recipe. I have not tested this exact recipe with other sizes so I cannot speak to their successes.
- Play around with toppings! If you’re not a fan of salt on your desserts, swap the sea salt for a scattering of mini chocolate chips, sprinkles, chocolate shavings, a drizzle of caramel, etc. Basically, if it pairs well with chocolate, you’re golden.
My friends, if you haven’t already done so, today is the day to christen your Instant Pot with a dessert recipe. Do yourself a favor and let it be this chocolate cheesecake. Try these Pots de Crème too!
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Instant Pot Chocolate Cheesecake
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 5 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Cook
- Cuisine: American
Description
You’ll get a triple-dose of chocolate in this Instant Pot cheesecake! A chocolate cookie base is topped with a creamy chocolate filling and finished off with a thick layer of ganache for the tastiest dessert you can make without ever turning on your oven.
Ingredients
For the crust:
- 18 Oreo cookies, finely crushed
- 1/8 teaspoon salt
- 3 tablespoons unsalted butter, melted
For the filling:
- 1 cup semisweet chocolate chips
- 1 lb (2 blocks) cream cheese, room temperature
- 1/3 cup brown sugar
- 1/4 teaspoon salt
- 3 tablespoons cocoa powder (preferably Dutch process)
- 1/2 cup heavy cream, room temperature
- 2 eggs, room temperature
For the ganache topping:
- 1/2 cup semisweet chocolate chips
- 1/4 cup heavy cream
- Flaky sea salt, for topping (optional)
Instructions
- Spray bottom and sides of a 7- to 7.5-inch round springform pan with a removable base with cooking spray (or coat with butter). Line bottom of pan with parchment paper.
- First, make the crust: In a medium bowl, stir together crushed cookies, 3 tablespoons melted butter and 1/8 teaspoon salt until well combined. Use fingers, a spatula or the flat bottom of a drinking glass to press crust evenly into bottom and slightly up sides of prepared pan. Transfer to freezer while you prepare the filling.
- Make the filling: In a small, microwave-safe bowl, heat 1 cup semisweet chocolate chips on High 30 seconds; stir. Continue to microwave on High in 15- to 30-second intervals, stirring after each, until chocolate is melted and smooth. Set aside to cool.
- In a large bowl using an electric hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese on low speed until smooth. Beat in brown sugar and 1/4 teaspoon salt until well combined. Scrape down sides of bowl. Add cocoa powder and beat on low speed until smooth. Slowly beat in 1/2 cup heavy cream on low speed until just combined. Add eggs, one at a time, beating on low speed until just combined. Scrape down sides of bowl again. Slowly beat in melted chocolate on low speed until well combined.
- Pour and spread filling over chilled crust in pan. Gently rap the pan against your counter a few times to remove any possible air bubbles.
- Pour 1 cup water into a 6- or 8-quart Instant Pot/electric pressure cooker. Place Instant Pot trivet into pot. Gently place springform pan on top of trivet. Lock the lid and set the valve to SEALING. Set Instant Pot to pressure cook on HIGH pressure for 35 minutes. (It will take about 5-7 minutes to come up to pressure.)
- Once cook time is done, allow the pressure naturally release for 25 minutes; then, quick release any remaining pressure. Remove springform pan from Instant Pot; transfer to a cooling rack to cool completely. (The cheesecake should be mostly set with a slight jiggle.) Run a paring knife around the edge of the cheesecake to gently loosen it from the sides of the pan, and use a paper towel to gently blot up any condensation that may have settled on top of the cheesecake.
- Once cheesecake is completely cooled, cover pan with plastic wrap and transfer to fridge to chill at least 4 hours, or up to 24 hours.
- Once the cheesecake has fully chilled, make the ganache topping: In a medium bowl, stir together 1/2 cup semisweet chocolate chips and 1/4 cup heavy cream. Microwave mixture on High for 30 seconds; stir, then continue to microwave on High in 15-second intervals, stirring after each, until mixture is smooth. Set aside to cool and thicken slightly.
- Remove side ring from springform pan. Spoon and spread ganache over top of cheesecake. Refrigerate at least 15 minutes to allow ganache to set on top of cheesecake. Just before serving, top with sea salt, if desired.
- Store any leftover cheesecake covered lightly in plastic wrap and refrigerated for up to 4 days.
Notes
- Dutch process cocoa powder can be found next to unsweetened cocoa powder in the baking aisle. It has a darker color and deeper chocolate flavor, which lends itself well to this cheesecake.
- Recipe adapted from The Kitchn.
who knew – instant potable cheesecake, never would have known otherwise, thank you!
Sabrina, It’s a game-changer!
1st time cheesecake maker here, it came out perfectly and was very easy. Would (and did) recommend!
Jessica, Yay! I’m so glad. Thank you! 🙂
Just made this cheesecake and my family can’t stop eating it! Seriously so good!
Shouldn’t the inner pan be closed with foil or Lid to prevent water from dripping into it? Please advice
Sri, I wouldn’t recommend it as I’m not sure how foil would interact with the Instant Pot. Instead, I just blot the top of the cheesecake with a paper towel to absorb any condensation, as the recipe indicates. It still turns out beautifully!
The ganache on this was glorious! The whole thing was SO RICH. The filling made way too much for a 7in cheesecake though. We had tons of leftover and filled up my full set of sou vide egg cups with an oreo on top for minis.
Katie, Thank you for the honest feedback! I’m glad you enjoyed it (and I love your use of the sous vide!).
This was a huge hit!! Most of the recipes I looked at said to cover with foil so I might try that next time to avoid the puddle on top. But as you said, it was easily blotted off with a paper towel and didn’t affect the flavor or appearance at all.
Is the cook time the same in the 8 qt instant pot as in the 6 qt?
Connie, I think yes, it should be!
I made this for a dinner party and it was absolutely the most delicious decadent chocolate dessert on this planet!! What a hit!! I made it exactly as written and it was perfect!!! I did use the salt on top and it was perfect with it!! Fabulous!!! Regret I didn’t take a picture. I love my instapot even more now!
Eileen, I’m so glad it turned out well for you! Thank you for your comment! 🙂
This looks great, but what does 18 Oreo cookies mean? I doubt that it’s 18 Oreos with filling, so is it 18 wafers from 9 Oreos, or 36 wafers from 18 Oreos? What is the total volume of the ground crumbs?
I think I can make this with my granddaughter, using the Instapot at their house, but are there baking instructions for those of us who don’t have one?
The bigger problem I have is the current baking fad of using small pans. I have a kitchen full of 8″ and 10″ pans–the 7″ cakes only started to be popular a few years ago. I really don’t want to buy more. I’m used to calculating up to the size I need (with success), and going from a 7″ to 8″ springform is probably only a 10-15% addition. Do you think the cheesecake would be too thin if I used an 8″ with the ingredients listed here?
Thank you!
Hi Amy, Thanks for your comment! You can use 18 whole Oreos, with the filling, for the base of this recipe. As for baking outside of an Instant Pot, this recipe has been developed specifically for that appliance so I would encourage you to find another chocolate cheesecake recipe that is baked in an oven if you prefer, as I cannot confidently provide directions without having tested it. Finally, I completely hear you on the smaller baking pans; I like to keep to standard sizes for almost all of my recipes, but since this is baked in an Instant Pot, therefore a recipe exception, only smaller springform pans will fit inside the cooker. I hope that helps clear some things up!
I always have to ask with instapot recipes, during slow natural release, do you turn the instapot off? Because it goes straight to keep warm function after the 35mins. Thanks
Angela, Great question! You do turn off the Instant Pot during natural release. I always turn off the warm function before cooking, but you can also just cancel it once the timer beeps. Hope that helps!
Every time I have done a baked cheesecake it has been a fail. This recipe was so easy and turned out perfect! Everybody loved it. A definite winner.
Awful!! Total waste of good ingredients. It rose quite high then broke in several places. A wet mess headed for the garbage. I’ve made several cheesecakes in the instant pot, all turned out perfectly, until this one.
Pat, Sorry to hear this one didn’t work out for you!
A suggestion for Cora and anyone else.. I haven’t tried this recipe yet, but I plan to. I have made a slightly different instant pot chocolate cheesecake recipe with great results and I have something to share from that experience. My other recipe called for you to wrap the springform pan tightly in aluminum foil before putting it in the instant pot. I normally spray a little cooking spray on the inside of the foil to prevent sticking to the top of the cheesecake-it will bulge as it cooks. The real secret is lowering the pan down and up again. Take a sheet of aluminum foil and fold it the long way until you have a 2-3 inch wide strap. Then center the strap under the springform pan and use it as a handle to lower the pan into the pot. Leave it inside for cooking and then lift the pan easily using the strap when it’s done. Works like a charm without burning your fingers or getting an oven mitt on the top of your fresh cheesecake. Since it’s aluminum foil, the strap isn’t even hot to the touch when the cook cycle completes. Hope this is helpful.
Mine also came out pretty wet, like a pudding, but has firmed up a little since cooling. Hoping that staying in the fridge overnight will turn it into a true cheesecake. All the water boiled off during cooking, and there was literally no steam to be released after the 25 minute natural release. Might I need more water, and maybe a few more minutes of cooking time? This is the first cheesecake I’ve ever made, so I don’t have any idea what’s normal. Fingers crossed it’s ok for a lunch party tomorrow, but I’ll have time to whip something else up if not.
Update– it came out absolutely perfectly! Texture was firm and creamy and it was unbelievably delicious. A couple people said it was the best cheesecake they’d ever eaten. Despite me sticking my oven mitt in the top getting it out of the Instant Pot, and a jar of jam falling on it after I put it in the fridge with the ganache on it, it still held together and was amazing. So don’t worry if the texture looks a little pudding-like when it comes out of the Instant Pot!
Cora, I’m so glad it ended up working out well for you! Yes, the cheesecake is a little loose right after it’s baked, which is normal. Thanks for the update!
Hello, what if I dont have an instant pot, can this be done on a regular oven? can you give me the oven instructions if possible?
Andy, I do believe this can be baked in a regular oven, however, I have not tested this particular recipe in the oven so I can’t say with full confidence how to adapt it. I would recommend a recipe that is developed specifically for the oven instead!