Easy Instant Pot Chocolate Cheesecake

Rich, creamy, and delectable is this simple chocolate cheesecake!  This dish is surprisingly easy to make: an Oreo crust with chocolate cheesecake filling on top, baked in the Instant Pot.

 When topped with whipped cream and strawberry sauce, this Instant Pot chocolate cheesecake tastes fantastic.  It’s a great dessert for a Sunday family supper or for a special event like Christmas.

Discover why Instant Pot cheesecakes are the greatest and all the helpful hints that will make making this delectable treat at home a breeze!

1.Why You Will Love This Easy Chocolate Cheesecake

After all, it has cheesecake and chocolate, so what’s not to love?  Here are some more reasons, though, if you need them!

• If you thought baked cheesecakes were too complicated to make this recipe will prove that wrong!
• You don’t have to tie up your oven for hours while a cheesecake bakes and cools inside.
• Buy a cheesecake is very expensive! You can buy the ingredients for this for about what one slice of cheesecake would cost at the Cheesecake Factory.

2.Why Make Cheesecake in a Pressure Cooker?

A cheesecake must be cooked with steam in order to be truly creamy.  Additionally, a pressure cooker is the ideal setting for baking a cheesecake because it makes it simple to generate steady steam.

 Right now, the only cheesecake varieties I make are no-bake or Instant Pot cheesecakes.  Any other method simply isn’t worth the extra work!

3.What You Need for Instant Pot Cheesecake

There are a few special tools to make cheesecake in the Instant Pot.

Springform Pan

Most pressure cookers cannot accommodate a regular springform pan due to its size. I use this 7.5-inch springform pan to make Instant Pot cheesecakes in my 6-quart Instant Pot.

It is dishwasher safe, reasonably priced, and fits within a 6-quart pressure cooker.  Additionally, it may be used to prepare casseroles in the Instant Pot!  A push pan with a detachable bottom is another option.

4.Sealing Ring

Additionally, you should use an Instant Pot sealing ring just for desserts.  When you make anything like beef stew, the sealing rings retain odours, and it is really hard to get rid of them.

 Your cheesecake shouldn’t taste like the supper from the previous week.  It’s simple to keep one distinct and use it only for desserts when the rings are different colours.

5.Sling

To help lifting the pan in and out of the pressure cooker easier, I also have a silicone sling/trivet. Although I am happy that I purchased the sling, it is not necessary. Instead, use foil to create a basic sling.

6.Key Ingredients

Cream cheese: Low-fat cream cheese won’t have the proper consistency when used in cheesecakes. Cheesecakes are wonderful because they are high in fat and calories.

Oreos: For my cheesecakes, I like to make a cookie crust. Chocolate graham crackers or nearly any other type of cookie will work as well. A cool cheesecake option might be Oreos with flavours like red velvet or mint. If you wish to make this dish gluten-free, you may also omit the crust.

Chocolate chips – I use milk chocolate chips in this recipe. You can replace them with semisweet or dark chocolate if you prefer. Combining a couple different types of chocolate chips would also work.

Heavy cream – A cheesecake needs either heavy cream or sour cream to mix with the cream cheese and give it a nice texture.

The other ingredients you will need are butter, sugar, vanilla, cocoa powder and eggs.

7.How to Make Instant Pot Chocolate Cheesecake

1. Prep

Before making the cheesecake, remove the eggs and cream cheese from the fridge and allow them to come to room temperature for about an hour. This will maintain the batter’s creaminess and smoothness.

First, spray cooking spray on your springform pan. Prepare the Instant Pot by filling the bottom with one cup of water, placing a rack or trivet inside to raise the cheesecake, and then replacing the cover with the proper sealing ring.

Make an aluminium foil sling if you don’t have a silicone one. To produce a long, narrow strip that will fit beneath the springform pan and make it easier to get the cheesecake in and out of the Instant Pot, take a 24-inch piece of foil and fold it in thirds.

The entire process will be considerably simpler if you complete this preparation before beginning to create the batter!

2. Melt the Chocolate

Melting the chocolate should be the first cooking stage because it is preferable if it cools a little before being combined. Heat the chocolate chips for 30 seconds in a bowl that is safe to use in the microwave.

Then, to aid in melting, stir. Stir until the chocolate chips are mostly melted, then return for another 30 seconds. Stir the chocolate chip bowl one more after adding the heavy cream until the mixture is smooth. Put it aside for a little cooling.

3. Make the Crust

To make cookie crumbs, pulse the Oreo cookies in a food processor. After that, mix the melted butter into the cookie crumbs in the microwave.

Press the crumbs into the pan with your fingertips after it has been made. Cover the pan’s bottom and work your way up the side.

While you prepare the batter, place the pan with the crust in the freezer to solidify it.

4. Make the Cheesecake Batter

Combine the cream cheese, sugar, and vanilla in a food processor or mixer and process until smooth and creamy. There should be no remaining lumps of cream cheese.

Mix the cream cheese with the cocoa powder and the melted chocolate mixture from step #2 until it becomes creamy.

Finally, the eggs are inserted. Since too much whipped egg can cause the cheesecake to rise and spill over the pan’s sides, it’s crucial to avoid overmixing them.


Thus, only stir them till they are just blended. After that, remove the Oreo crust from the freezer and fill the pan with the filling.

5. Cook the Cheesecake

Cover the springform pan with a sheet of foil and crimp it down. This will keep the cheesecake from absorbing water.

Slide the cheesecake into the Instant Pot with the sling below. In step #1, be sure to add the water and a rack to the pressure cooker.

Make sure the valve is closed before placing the pressure cooker’s lid on.  After that, put it for 40 minutes at high pressure on Manual.  About ten more minutes will pass until it reaches pressure.

 After cooking, remove the lid and allow the pressure to freely release, which should take 20 to 30 minutes.

 Carefully remove the cheesecake covered in foil from the pressure cooker using the ends of the sling.  Remove the foil and place it on a cooling rack.  Be cautious not to pour water into the pan because there will likely be water on the foil.

8.Tips

These are the most important tips that will ensure your cheesecake is amazing!

• Use room temperature cream cheese and eggs. The texture of the cheesecake will be much better.
• Don’t overmix the batter once the eggs are added.
• Make the cheesecake a day before you plan to serve it so it has plenty of time to chill.