instant pot chocolate cheesecake
If ever I was trapped on a desert island, I would 100% make room to bring my Instant Pot with me (logistics of electricity are suspended for the purposes of this story, OK?) — if for no other reason than to make this divine chocolate cheesecake whenever the craving strikes. With a thick Oreo cookie crust, a creamy chocolate filling and a decadent ganache topping, this Instant Pot cheesecake is the very definition of chocolate overload in the very best way — and you never have to turn on your oven to make it.
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
- Semisweet chocolate chips
- Cream cheese
- Brown sugar
- Cocoa powder
- Heavy cream
- 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!Print
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.
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)
- 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.
- 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.
Keywords: pressure cooker cheesecake, chocolate cheesecake filling, Oreo cookie crust, ganache topping