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slice of instant pot chocolate cheesecake with whipped cream on a white plate
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5 from 7 votes

Instant Pot Chocolate Cheesecake

This Instant Pot Chocolate Cheesecake is incredibly rich, creamy and the ultimate dessert for chocolate lovers. Super easy to make in the pressure cooker!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 6 hours
Total Time 6 hours 55 minutes
Servings 10
Calories 250kcal
Author Dee
Cost $10

Ingredients

The Crust

  • 1 cup Oreo cookies, crushed
  • 2 tablespoons butter, melted
  • 1 tablespoon granulated sugar

Chocolate Filling

  • ¼ cup hot coffee
  • ¼ cup hot water
  • 3 ½ 3.5-ounce dark chocolate bars 72% cacao chopped and melted (14 ounces)
  • 16 ounces cream cheese, softened 2 8-ounce packages
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 eggs

Topping

  • ½ chocolate bar finely grated

Instructions

The Crust:

  • Finely crush the cookies using a food processor, or place in large zip top bag, close up, and crush with rolling pin
  • Melt the butter and pour over the crushed cookies. Add sugar, and mix until combined and the consistency of wet sand.
  • Press the crust into the bottom of a greased 7 inch cheesecake pan, ensuring it is evenly distributed on the bottom and sides of the pan.
  • Place the crust in the freezer until the filling is ready.

The Filling:

  • Take ¼ cup hot coffee, mix with ¼ cup hot water, and set aside
  • Chop chocolate bars with serrated knife, place in microwaveable bowl, and melt on defrost or low power for 30 seconds, then stir. Melt in 15-second increments, stirring frequently in between until chocolate is melted and mostly smooth. Set aside
  • Beat the room temperature cream cheese and sugar until just creamy.
  • Add the coffee mixture, vanilla extract and melted chocolate, and beat until just combined.
  • Add the eggs, one at a time, mixing in between until just combined on low speed. Do not over mix.
  • Pour the cheesecake filling onto the crust, smoothing out with a spatula if necessary.
  • Pour 1 cup of water into the inner pot of the Instant Pot (6 qt). Place a trivet in the bottom.
  • If your pan does not have a handle, create a foil sling, place the pan in the sling, then place the sling in the pot. Skip this step if your pan has a handle.
  • Close the lid and place the valve in the SEALING position. Hit PRESSURE COOK for 35 minutes, then do a 15 minute natural release.
  • Do a quick release to release the remaining pressure. When pin drops, remove lid, and using oven mitts, carefully remove the cheesecake from the pot by lifting handles .
  • The cheesecake is done when only the center jiggles slightly when you shake the pan back and forth and when its internal temperature is 150 degrees Fahrenheit. If it is not done yet, let it cook for another 5 minutes.
  • Take the corner of a paper towel and soak up any water on the top of the cheesecake.
  • Allow the cheesecake to cool slightly before covering. (about 30 minutes) Store covered in the fridge for at least 6 hours to overnight (recommended) before serving.
  • Serving suggestion: Finely grate remaining chocolate over top of cheesecake, and serve with fresh whipped cream

Notes

Recipe was made in 6-quart Instant Pot electric pressure cooker.
Use any dark chocolate (72% cacao) bars for the recipe, as long as you have 14 ounces melted chocolate plus more for topping. It was easier to find Ghirardelli brand in the size called for. Using milk chocolate, semi sweet or unsweetened chocolate will not produce same results.
Have all ingredients prepped and ready to go -- It makes the recipe easier.

Nutrition

Calories: 250kcal | Carbohydrates: 37g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 44mg | Sodium: 425mg | Potassium: 183mg | Fiber: 1g | Sugar: 31g | Vitamin A: 142IU | Calcium: 169mg | Iron: 2mg