Instant Pot Chocolate Cheesecake is a tasty and delicious chocolate lovers cheesecake. This chocolate cheesecake has an Oreo crust, a decadent chocolate cheesecake filling, a thick ganache topping, and chocolate sprinkles on top. Whip up this pressure cooker chocolate cheesecake recipe for the upcoming holidays!
Instant Pot Chocolate Cheesecake
Death by chocolate cheesecake has an Oreo cookie crust, chocolate velvet cheesecake, then topped with a homemade chocolate ganache. Three layers of chocolate collide for one insanely rich and decadent dessert.
How to make chocolate cheesecake in instant pot
Crust | The first step is working on your Oreo crust. You will just toss cookies in a food processor and then press them into the pan. A double stuffed Oreo filling is the binder in this recipe, so no need for butter.
Add the crust to the freezer to firm up while you're working on the cheesecake batter.
Chocolate Cheesecake Filling | You will create a chocolate cheesecake that is loaded with chocolate in every single indulgent bite. A cream cheese base that uses melted chocolate chips and cocoa powder.
Beat together the cream cheese with a hand mixer until smooth. Add in the cocoa powder and sugar and continue to beat until combined.
Add in the melted chocolate chips and mix immediately to avoid the chocolate from seizing up. Next up mix in the sour cream and vanilla. Lastly the eggs one at a time.
Pour the chocolate cheesecake batter into the prepared Oreo crust and bake as directed below.
Ganache | Top your chocolate cheesecake with a chocolate ganache. Then add on some chocolate sprinkles for the ultimate presentation value.
Do I need to use double stuffed Oreos?
In this recipe, yes it is preferred to use Double Stuffed Oreos. The filling will work as the binder in the recipe. So you don't add butter to help mold it together and to make a cheesecake.
If you don't have double stuffed Oreos you can use a recipe for Oreo crust with regular Oreos if you prefer. There will be more ingredients required but it will still work.
Can I Make This Cheesecake In Advance
Absolutely! This cheesecake needs to set up overnight anyways so that is a great reason to make it earlier than when you plan to serve.
It is imperative that you allow your cheesecake to set up. Otherwise it will fall apart when you go to slice into it.
Looking for More Easy Cheesecakes
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- Instant Pot Tiramisu Cheesecake | Talk about a dream come true. Ladyfingers, coffee, and a rich cheesecake filling come together for a fun twist on Tiramisu. Grab that pressure cooker and get to cooking.
- Mini Chocolate Chip Cheesecakes | Grab that muffin tin and make single serve mini chocolate chip cheesecakes to serve up. A creamy filling with loads of sweet morsel chips in every bite.
- Instant Pot Cheesecake | Instant Pot Cheesecake Recipe is a classic vanilla cheesecake that tastes amazing topped with your favorite pie filling.
Can You Freeze Instant Pot Chocolate Cheesecake
Yes, you can freeze this cheesecake. After it has cooled completely and you allowed time for it to set up. You can place in a proper container or wrap really well. Then toss in the freezer for up to three months.
Thaw on the counter for an hour for a quick thaw or allow it to thaw in the fridge overnight. You can freeze this cheesecake whole or slice and use parchment paper in between each slice to prevent sticking.
Instant Pot Chocolate Cheesecake
- 20 double stuffed oreos
- 2 8 ounce packages cream cheese, room temperature
- ⅓ cup granulated sugar
- 2 teaspoons unsweetened cocoa powder
- ½ cup semi-sweet chocolate chips melted
- ½ cup full-fat sour cream
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup semi-sweet chocolate chips
- ½ cup heavy whipping cream
- Chocolate sprinkles
- Line the bottom of your 8-inch springform pan with parchment paper and grease the sides with nonstick baking spray.
- Add the cookies to a food processor and pulse until fine crumbs form.
- Press the crust into the bottom and up the sides of the springform pan. The double filling binds the crumbs so butter isn't needed.
- Place the crust in the freezer to chill while preparing the filling.
- Add the cream cheese to a large bowl. Beat using a hand mixer on medium until smooth and creamy. Scrape down the bowl.
- Add in the sugar and cocoa powder. Continue to beat on medium until incorporated. Scrape down the bowl.
- Add the chocolate chips to the top of a double boiler. The water should be simmering in a saucepan underneath the heat-proof bowl but not touching the bowl.
- Stir the chocolate chips until completely melted.
- Add the melted chocolate to the cream cheese mixture and beat on medium until combined. Work quickly so the chocolate doesn't have time to seize up. Scrape down the bowl.
- Beat in the sour cream until incorporated.
- Add in the vanilla and then the eggs one at a time. Beat until each egg is just incorporated. Scrape down the bowl after each egg is beat in.
- Pour the cheesecake batter into the chilled crust. Spread out with an offset spatula.
- Cover the sides and top of the pan with foil and seal edges. I like to double line the bottom half of the pan to prevent water from leaking in.
- Add 1 cup of water into the bottom of Instant Pot.
- Set the trivet/rack into the bottom of the pot and place the pan on it.
- Place the lid on the pressure cooker and turn the pressure release valve to the sealed position.
- Set pressure to high and the time to 35 minutes. When the cheesecake is finished cooking and the pressure cooker beeps, release pressure naturally for about 10 minutes, then manually release pressure and remove cheesecake. The cheesecake should jiggle only in the center when done. If the whole cake jiggles, cook for another 5 min.
- Allow to cool in pan, on a wire rack for 1 hour, then cover with foil and refrigerate overnight.
- Add the chocolate chips to a medium heat-proof bowl. Set aside.
- Pour the heavy whipping cream into a small saucepan over medium heat.
- Allow to come up to a boil and remove from the heat.
- While it's still very hot, pour over the chocolate chips.
- Allow the heavy cream and chocolate chips to sit for 3 minutes.
- Stir until the combine comes together into a thick, creamy chocolate syrup.
- Scoop the ganache onto the cheesecake and smoothing evenly with an offset spatula.
- Sprinkle chocolate sprinkles on top.
- Place in the fridge for an hour to allow the ganache to cool and harden before cutting.
- Cut and serve.