This Instant Pot Chocolate Cheesecake Recipe is the easiest dessert! A rich, creamy pressure cooker chocolate cheesecake you'll totally love!
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Chocolate cheesecake is the ULTIMATE chocolate lover's dessert! It has a rich chocolate crust and a creamy cheesecake center.
This Chocolate Cheesecake is made in the instant pot which is so much easier than baking it in the oven!
You might be skeptical about using an instant pot for desserts, but it seriously is awesome for making desserts!
Instant Pot Pumpkin Cheesecake and Rice Pudding in the Instant Pot are both delicious!
why we love Instant Pot Chocolate Cheesecake
- Delicious: With only 6 ingredients this easy recipe is loaded with creamy chocolate flavor.
- Easy: Use an Instant Pot to deliver dessert in a fast and easy fashion!
- Total Comfort Food: Chocolate, Oreos, and cheesecake. All tasty ingredients in a comforting dessert for the whole family.
Ingredients for Instant Pot Chocolate Cheesecake
For the cheesecake crust you'll need:
For the chocolate cheesecake filling you'll need:
- Cream cheese
- Chocolate chips
- Powdered sugar
- Eggs
- Vanilla extract
How to Make Instant Pot Chocolate Cheesecake
- Line the bottom of a springform pan with parchment paper. Combine the crushed Oreos and butter until well combined and then press firmly into the springform pan to form a crust.
- Place the pan in the fridge while you prepare the filling. Using a hand mixer or stand mixer, blend cream cheese until smooth.
- Add powdered sugar, eggs, and vanilla and blend until well incorporated.
- Place your chocolate chips in a microwave-safe bowl and microwave for 20-second increments until all the chocolate is melted.
- Quickly mix the melted chocolate into your cream cheese mixture until well incorporated.
- Pour mixture into the crust and place on a trivet in your instant pot. Add one cup of water, cover the top of your springform pan with aluminum foil, and cook on high pressure for 35 minutes.
- Sprinkle Oreo crumbs over the top of the cheesecake and serve.
How to Store Instant Pot Cheesecake:
Storing: Instant Pot cheesecakes will need to be kept covered and in the refrigerator due to the eggs, butter, and cream cheese. Cover with plastic wrap and store in an airtight container to maintain maximum freshness.
Freezing: Freezing cheesecake is perfect for when you want to extend the life of your cheesecake. Place a piece of wax paper between each cut for easy access to slices. Thaw for 30 minutes before serving.
Substitutions for this Recipe:
Oreos: We don't recommend substituting Oreos for another cookie, but you can swap it out for any other Oreo flavor.
Salted Butter: Butter is essential to this recipe. We haven't tried it with dairy-free butter but it might work!
Cream Cheese: We recommend using softened cream cheese in a block, using cream cheese from a tub will not provide the same results.
Chocolate Chips: Semi-sweet chocolate chips work best, but If you're seeking a dark chocolate cheesecake you can swap out semi-sweet for dark chocolate chips.
Powdered Sugar: We don't recommend substituting powdered sugar unless you have to. Check out this post on Sugar Substitutes for Baking for other ideas.
Eggs: We don't recommend substituting eggs, but you can read this article on Egg Substitutions for Baking if you need to substitute. Try it at your own risk!
Vanilla Extract: Helps to add flavor, we don't recommend substituting.
Tips & Variations for this recipe
- Toppings: Top with crushed Oreos, or whipped cream.
- Room Temperature Ingredients: Using room temp ingredients will significantly reduce your chance for lumps, and really make mixing the filling a breeze.
- Take Its Temperature: If you're unsure that your Chocolate Cheesecake is done, use an instant-read thermometer. A temperature around 140 - 150F is ideal.
Instant Pot Chocolate Cheesecake FAQ:
A crack in your cheesecake can occur during the cooking process or during the setting process. Your cheesecake may be cooling too quickly. If your cheesecake cracks in the freezer, try it in the fridge next time. However, if it continues to crack don’t worry because the Oreo crumbs on top will cover it up nicely.
If you want something to pair nicely with the chocolate of the cheesecake, try making a graham cracker crust with your favorite graham crackers and the same amount of melted butter.
This recipe works best with a springform pan. The spring form pan allows you to easily remove the cheesecake once it is done setting.
More Cheesecake Recipes You'll Love
Instant Pot Chocolate Cheesecake
Ingredients
Crust
- 20 crushed oreos
- ¼ cup salted butter
Filling
- 16 oz cream cheese
- 1 ½ cups chocolate chips
- ½ cup powdered sugar
- 2 eggs
- 1 teaspoon vanilla extract
Instructions
- Line the bottom of a springform pan with parchment paper. Combine the crushed Oreos and butter until well combined and then press firmly into the springform pan to form a crust.
- Place the pan in the fridge while you prepare the filling. Using a hand mixer or stand mixer, blend cream cheese until smooth.
- Add powdered sugar, eggs, and vanilla and blend until well incorporated.
- Place your chocolate chips in a microwave-safe bowl and microwave for 20-second increments until all the chocolate is melted.
- Quickly mix the melted chocolate into your cream cheese mixture until well incorporated.
- Pour mixture into the crust and place on a trivet in your instant pot. Add one cup of water, cover the top of your springform pan with aluminum foil, and cook on high pressure for 35 minutes. Once cooked, allow to naturally release and place in freezer for 2 hours, or in the fridge for 4-6 to allow to set completely.
- Sprinkle Oreo crumbs over the top of the cheesecake and serve.
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