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Close up photo of a slice of instant pot chocolate cheesecake being removed from the whole cake on a serving spatula.
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5 from 1 vote

Instant Pot Chocolate Cheesecake

If you love chocolate then this Instant Pot Chocolate Cheesecake is just what you’re looking for! With multiple layers of chocolate, this cheesecake is deliciously smooth with a tasty ganache topping and swirls of chocolate whipped cream. The perfect dessert for any chocolate lover.
Prep Time30 mins
Cook Time40 mins
Cooling/Chill Time8 hrs
Total Time9 hrs 10 mins
Course: Dessert
Cuisine: American
Servings: 6 people

Equipment

  • 1 Electric pressure cooker
  • 1 7-inch springform pan
  • 1 pressure cooker trivet

Ingredients

Crust

  • cups Oreo cookie crumbs about 15 cookies
  • 3 tablespoons butter melted
  • ½ teaspoon salt

Filling

Toppings

  • Chocolate Whipped Cream
  • 1 cup heavy whipping cream
  • 2 tablespoons unsweetened cocoa powder
  • 3-4 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Ganache

Instructions

Crust

  • Prepare a deep 7” springform pan with nonstick spray making sure to spray the sides and set aside.
  • Add Oreos to a food processor and pulse until you get about 1½ cups of cookie crumbs.
  • Add the melted butter and salt to the food processor with the crumbs and pulse until well combined.
  • Pour the cookie crumbs into the springform and use the back of a spoon to gently press and form a crust. Make sure to bring the crust up about an inch up the sides as well. Place in the freezer until the filling is done.

Filling

  • In the bowl of a stand mixer fitted with a paddle attachment, add the softened cream cheese and beat on high speed for 3 to 4 minutes. This is an important step, do not skip it or shorten it.
  • When the cream cheese is light and fluffy and there are no lumps, scrape the sides of the bowl and add the granulated sugar. Beat for an additional 2 to 3 minutes.
  • Scrape the sides and bottom of the bowl and add the cocoa powder and flour. Mix until just combined.
  • Scrape the sides and bottom of the bowl and make sure there are no lumps of cream cheese in the batter, if there is, mix on high speed for a few additional minutes.
  • Add in the melted chocolate, heavy cream, and vanilla extract and mix on medium-high speed for 2 to 3 minutes.
  • With the mixer on low speed, add the eggs in one at a time and mix just until combined. Be careful not to overmix here! As soon as the yolk disappears, stop mixing.
  • Scrape the sides and bottom of the bowl and make sure everything is combined and smooth.
  • Pour the batter into the prepared crust and gently tap on the counter to remove any air bubbles.
  • Cover the springform pan tightly with aluminum foil.
  • Prepare your Instant Pot by adding 1 cup of water and a trivet insert into the inner pot. Place the cheesecake on the trivet and place the lid on sealing.
  • Cook on high for 40 minutes and allow a natural release. Once you can open the lid, remove the cheesecake and allow it to cool completely on the counter. (If the cheesecake looks undercooked when you take it out, it's okay! It will fully set up in the fridge.)
  • Once the cheesecake has cooled to room temperature, place in the refrigerator for at least 6 hours but overnight is best.

Toppings

  • Once the cheesecake has set, prepare the whipped cream by adding the whipping cream into the bowl of stand mixer equipped with a whisk attachment and beat on high speed until it starts to thicken.
  • Add the cocoa powder, powdered sugar, vanilla, and salt and mix at high speed until stiff peaks form.
  • Prepare the ganache by bringing ¼ cup of cream to a simmer and carefully pour it over the chocolate chips in a heat-safe bowl and allow to sit for 3 to 4 minutes before whisking until smooth. Allow it to cool slightly and thicken.
  • Pour the ganache over the cheesecake and smooth. Add the whipped cream to a piping bag and pipe a circle around the top of the cheesecake and sprinkle with chocolate shavings.
  • Keep any left overs in an air tight container in the refrigerator