Instant Pot Chocolate Cheesecake

Make a small size cheesecake that is every chocolate lover’s dream! This Instant Pot Chocolate Cheesecake has an Oreo crust and ganache topping.

Rich, decadent cheesecake. There’s nothing like it! Use your Instant Pot to make this tall, creamy cheesecake. It is a perfect Valentine’s Day dessert.

chocolate cheesecake with oreo crust on a cake plate

Triple Chocolate Cheesecake Recipe

Although I’m crazy for soft, fluffy cakes, there’s just nothing like a creamy, rich cheesecake. This cheesecake is made perfectly in your pressure cooker. You’ve never made an easier cheesecake than an IP cheesecake!

Can you make cheesecake in an Instant Pot?

Yes! Cheesecakes often call for baking in the oven with a water bath to prevent cracks and keep the cheesecake from drying out. Because pressure cookers use water in the cooking process, that makes them a great appliance to bake cheesecakes in.

The only sad thing is that it makes *small* cheesecakes. This can be good for your waistline though. 🙂

How do you make an Oreo cookie crust?

This Oreo cookie crust is easy to make. Use double stuff Oreos. This keeps you from having to add any extra butter or sugar. That little bit of extra cream filling in the Oreos helps hold that crust together.

Simply place the Oreos in a food processor and pulse until the cookies are completely crumbled.

Press the crumbles into the bottom and slightly up the sides of a 7″ springform pan and you have an Oreo crust.

**Pro Tip: This makes a thick crust, which is what we like. If you’d like a thinner crust, use 10 or even 15 Oreo cookies.**

chocolate cheesecake with chocolate ganache on a plate

Mixing Cheesecake Filling

There are two tips when mixing cheesecake filling:

  • Start with room temperature ingredients. This will help the ingredients come together smoothly so there are no “lumps” in the cheesecake.
  • Don’t beat too much air into the cream cheese mixture. You’ll notice rules in the recipe instructions such as “don’t overmix” and “mix just until combined”. Be sure to follow these instructions. This will give you the richest, creamiest texture.

How do you make a cheesecake in a pressure cooker?

  • Pour the cheesecake filling into your prepared crust, and cover the top of your pan with tin foil. (If you would like to take it a step further, you can cover the bottom of the pan as well.)
  • Pour 1 cup of water in the bottom of the Instant Pot and place a trivet in the bottom of your pot.
  • TIP: Make a sling by tearing a piece of aluminum foil, and folding in making a long strip, and place that on your trivet. This will make it easier to remove your pan afterwards!
  • Place the pan in your pot and place the lid on. Make sure the pressure cooker is sealed.
  • Set on high pressure for 35 minutes.
  • After 35 minutes, allow for a 10-minute natural release.
  • After 10 minutes, open the pot, take the pan out and place somewhere that it can cool. I do not take the foil off of the top, If you want you can at this point, just know it may look like it is undercooked and very jiggly. It’s OKAY!
  • Once the cheesecake is at room temperature, refrigerate overnight so the cheesecake can set and chill completely.

How do you make a ganache?

The next day it’s time to make the ganache. Combine the chocolate and cream in a microwave safe bowl. Microwave for 30 second intervals until the chocolate is mostly melted. Stir the chocolate between each interval until all is melted. Allow the ganache to sit until it cools and thickens slightly and then spoon onto the cheesecake. Push the ganache to the edge of the cheesecake so it slightly drips over the edge.

chocolate cheesecake with an oreo crust

Other Chocolate Cake Recipes

Tools to Make Instant Pot Cheesecake

slice of chocolate cheesecake on a plate
slice of chocolate cheesecake on a plate

Instant Pot Chocolate Cheesecake

4.37 from 11 votes
Make a small size cheesecake that is every chocolate lover's dream! This Instant Pot Chocolate Cheesecake has an Oreo crust and ganache topping.
Servings 8
Prep Time 25 minutes
Cook Time 35 minutes
Pressurizing Time 25 minutes
Total Time 1 hour

Ingredients
 

For the Crust:

  • 20 double stuffed oreos** (with filling)

For the Filling:

  • 16 ounces cream cheese (room temperature)
  • ½ cup sour cream (room temperature)
  • 1/3 cup sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla
  • 4 ounces melted semi-sweet chocolate (or milk chocolate for sweeter flavor)
  • 2 large eggs (room temperature)

For the Ganache:

  • ½ cup chocolate chips
  • ½ cup heavy whipping cream

Instructions
 

Make the Crust:

  • Prepare your crust by placing your oreos into a food processor and blend until they form crumbs.
  • Place your oreos in a 7” springform pan, and pack down with your hand or a measuring cup on the bottom and slightly up the sides.
  • Place the crust in the freezer until the filling is ready.

Make the Filling:

  • To make your filling, start with all room temp ingredients. Place the cream cheese into a large mixing bowl and mix on high until light and fluffy.
  • Add in your sugar and mix until just combined.
  • Add in sour cream and mix until just combined, being careful not to overmix.
  • Add in the melted chocolate, cocoa powder, and vanilla and mix just until combined.
  • Last, add in your eggs. These the very last thing you mix in and mix as LITTLE as possible so you don't beat too much air into the cheesecake. Add your eggs one at a time and mix just enough so that they are fully incorporated.
  • Pour your filling into your prepared crust, and cover the top of your pan with tin foil. (If you would like to take it a step further, you can cover the bottom of the pan as well.)
  • Prepare your instant pot with one cup of water, and place a trivet in the bottom of your pot.
  • TIP: Make a sling by tearing a piece of aluminum foil, and folding in making a long strip, and place that on your trivet. This will make it easier to remove your pan afterwards!
  • Place the pan in your pot, and place the lid on. Make sure the pressure cooker is sealed.
  • Set on high pressure for 35 minutes.
  • After 35 minutes, allow for a natural release. 
  • When you can open the pot, take the pan out and place somewhere that it can cool. I do not take the foil off of the top, If you want you can at this point, just know it may look like it is undercooked and very jiggly. It’s OKAY! 
  • After the cheesecake cools completely, place it in the fridge overnight.
  • The next day, make the ganache by combining the chocolate and cream into a microwave safe bowl. Microwave for 30 second intervals until the chocolate is mostly melted. Stir the chocolate between each interval until all is melted
  • Allow the ganache to sit until it thickens slightly and then pour onto your cheesecake.
  • Serve and enjoy!
  • Store leftovers in an airtight container in the refrigerator.

Notes

The calories shown are based on the cake being cut into 8 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
 
** This makes a thick crust, which is what we like. If you'd like a thinner crust, use 10 or even 15 Oreo cookies.

Nutrition

Calories: 596kcal | Carbohydrates: 49g | Protein: 8g | Fat: 42g | Saturated Fat: 22g | Cholesterol: 138mg | Sodium: 365mg | Potassium: 251mg | Fiber: 2g | Sugar: 37g | Vitamin A: 1160IU | Vitamin C: 0.2mg | Calcium: 113mg | Iron: 3.8mg
Course Dessert
Cuisine American
Calories 596
Keyword cheesecake, death by chocolate, instant pot dessert, oreo crust

chocolate cheesecake on a plate with a slice missing

About Julie Clark

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What kind of chocolate do you suggest for the cheesecake batter? Semi sweet? Milk chocolate? Unsweetened baking chocolate? Thanks!

How would this recipe change with a 6 inch springform pan?

Can I use a 6 inch spingform pan? If so, how would the recipe be modified?

i did the recipe, but missed the line about covering the pot before putting in the instant pot. After removing the cheese cake it appears ok. However how thick should the cheesecake be once cooking is complete? mine appears not to have risen at all..ie no taller than when i put it in the pot. I assume it did not turn out. thoughts anyone?

Hello, can you use an 8 inch spring form pan in 8 qt Instant pot? If so what would be the modification to the recipe in regard to ingredients?

I only have a mini instant pot so the 7″ doesn’t fit. Would halving the recipe and cooking in a 5″ work (in theory) any obvious problems I’m missing?

After cooking, do I natural release for only 10 minutes and then quick release OR do I natural release until it has completely depressurized?

I made this cheesecake yesterday and it turned out fabulous! I diverted from the recipe only slightly. I used milk chocolate chips for the ganache and some adjustments were necessary. Milk chocolate has a lower cocoa content (around 40 to 45%) and liquifies alot more than semisweet so it’s necessary to use a higher ratio of chocolate. 2 to 2 1\2 cups milk chocolate chips to 1 cup of heavy cream for the ganache.

5 stars
This was absolutely decadent!

5 stars
This was amazing! So easy! Will definitely it make again!

At what point do I take it out of the pan….before refrigeration or after?