Chocolate and cheesecake are two of the most decadent indulgences, and when combined, they create a heavenly dessert that is guaranteed to satisfy any sweet tooth. The Instant Pot® Chocolate Cheesecake is the perfect combination of rich, creamy chocolate and smooth, tangy cheesecake.
This dessert is not only delicious but also incredibly easy to make. The Instant Pot® ensures that the cheesecake is perfectly cooked and evenly baked, making it impossible to mess up. It's the perfect sweet treat to impress guests or to satisfy your own sweet tooth cravings. So, grab your Instant Pot® and get ready to indulge in a delightful slice of heaven!
This delicious dessert is a decadent combination of rich chocolate and creamy cheesecake,
Food lovers everywhere have fallen head over heels for the Instant Pot® Chocolate Cheesecake. This delicious dessert is a decadent combination of rich chocolate and creamy cheesecake, all made in the convenience of your Instant Pot®. But just how popular is this treat? Well, let's just say that it's taking the culinary world by storm. Social media is flooded with mouth-watering pictures of this dessert, and food bloggers are raving about its ease of preparation and impressive flavor profile. With so many people singing its praises, it's safe to say that the Instant Pot® Chocolate Cheesecake is a certified hit.
This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe.c
Prep time: 30 minutes
Active cook time: 30 minutes (+ time to come to pressure)
Natural release: 7-10 minutes
Time to chill: 4 hours to overnight
Serves: 4-6
Jump to:
- This delicious dessert is a decadent combination of rich chocolate and creamy cheesecake,
- Ingredients needed to make Instant Pot® Chocolate Cheesecake
- How to make Instant Pot® Chocolate Cheesecake
- Variations on the Instant Pot® Chocolate Cheesecake recipe
- Equipment used in making the Instant Pot® Chocolate Cheesecake
- Storage for the Instant Pot® Chocolate Cheesecake
- Top tips for making the Instant Pot® Chocolate Cheesecake
- Related
- Pairing
- Instant Pot® Chocolate Cheesecake
Ingredients needed to make Instant Pot® Chocolate Cheesecake
- Crust Ingredients:
- 1 c. almond flour
- 3 T. unsalted butter, melted
- 3 T. granulated monk fruit sweetener
- 1 t. real vanilla extract
- 2 T. unsweetened dark cocoa powder
- Batter Ingredients:
- 2 8-oz. blocks of cream cheese, room temperature
- 1 t. real vanilla extract
- ¼ c. heavy cream, room temperature
- ⅓ c. powdered monk fruit sweetener*
- 3 oz. unsweetened baking chocolate melted
- 2 large eggs, room temperature
- *For a sweeter cheesecake, add an additional
- 1-2 T. powdered monk fruit sweetener
- 1¼ c. water
- 10 large strawberries, sliced
- Optional Chocolate Sauce:
- 1½ T. coconut oil melted
- 3 T. unsweetened dark cocoa powder
- ⅔ c. powdered monk fruit sweetener
3 T. heavy cream
How to make Instant Pot® Chocolate Cheesecake
- Coat the inside of the springform pan with the non-stick cooking spray or cut the parchment paper to fit the bottom and line the sides. Set aside.
- Prepare the crust by combining all ingredients in a medium bowl. Stir until the ingredients are thoroughly combined. Press the crumbly crust into the bottom of the prepared springform pan and spread into a uniform layer covering the entire bottom of the pan. Place in the freezer until ready to use.
- To prepare the batter, beat the room-temperature cream cheese on medium-low speed until just blended. (Do not overwork to avoid incorporating extra air into the batter).
- Add the vanilla extract and beat again for 10 seconds or until just combined.
- Add the heavy cream and the monk fruit sweetener and beat for 10-15 seconds or until just combined. Scrape the sides of the bowl with a rubber spatula to incorporate any remaining ingredients into the batter.
- Add melted chocolate and beat briefly until just combined.
- Finally, add the eggs, one at a time, and beat until incorporated into the batter. Scrape the sides of the bowl with a rubber spatula as above.
- Remove the springform pan from the freezer and pour the batter on top of the chilled crust. Smooth into a uniform layer and gently tap the pan on the counter several times to release any air bubbles in the batter.
- Pour the water into the bottom of the Instant Pot® and place the springform pan onto the trivet that comes with the Instant Pot®. Carefully place the trivet with the handles positioned upwards for easy removal.
- Add the lid and lock into place. Select the “Manual” button and make sure it is set to “High.” Adjust cook time to 30 minutes.
- When cook time is complete, allow pressure to release naturally until the pin drops. Carefully remove the lid and lift the cheesecake out by the trivet handles. Set on the counter to cool for 10-15 minutes before transferring to the refrigerator to chill for at least 4 hours to overnight.
- Once chilled, pour the chocolate sauce on top, if desired, and garnish with fresh strawberry slices before serving. Enjoy!
Variations on the Instant Pot® Chocolate Cheesecake recipe
If you're a fan of Instant Pot® cooking and chocolate cheesecake, you're in for a treat. There are endless variations to the Instant Pot® chocolate cheesecake recipe that will surely satisfy your sweet tooth. From adding different flavors like raspberry, mint or caramel to switching up the crust with graham crackers, Oreo cookies, or even brownie bites, the options are endless. You can also experiment with different toppings like whipped cream, chocolate shavings or fresh berries. So go ahead and get creative with your cheesecake, there's no wrong way to enjoy a decadent dessert like this!
Equipment used in making the Instant Pot® Chocolate Cheesecake
Special equipment needed:
7” springform pan (for 6-quart Instant Pot®)
Non-stick cooking spray or parchment paper
Storage for the Instant Pot® Chocolate Cheesecake
After indulging in a rich and creamy Instant Pot® Chocolate Cheesecake, the question of how long it can last in the fridge may come to mind. Luckily, with proper storage, you can make dessert time last a little longer. Most Instant Pot® Chocolate Cheesecakes can last up to five days in the fridge, but it's important to ensure it's stored correctly. Keep your cheesecake covered tightly with plastic wrap or aluminum foil to prevent air from getting in and causing it to dry out. Remember to always check for any signs of spoilage or odd smells before digging in for seconds. With a little TLC, your Instant Pot® Chocolate Cheesecake will be ready to be enjoyed throughout the week.
Top tips for making the Instant Pot® Chocolate Cheesecake
Making a delicious chocolate cheesecake in the Instant Pot® may seem like a daunting task, but with a few simple tips, you'll be serving up a decadent dessert in no time!
To start, be sure to use room temperature ingredients, such as cream cheese and eggs, as this will ensure a creamy and smooth texture for your cheesecake.
Additionally, don't overmix the batter and resist the urge to open the Instant Pot® during the cooking process.
Trust us, your patience will be rewarded with a perfectly cooked and irresistibly rich chocolate cheesecake that's sure to impress your guests.
Finally, don't forget to top it off with a dollop of whipped cream or fresh berries for an extra special touch.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Instant Pot® Chocolate Cheesecake
- Total Time: 11 minute
- Yield: 6 servings
Description
Chocolate and cheesecake are two of the most decadent indulgences, and when combined, they create a heavenly dessert that is guaranteed to satisfy any sweet tooth. The Instant Pot® Chocolate Cheesecake is the perfect combination of rich, creamy chocolate and smooth, tangy cheesecake.
Ingredients
Crust Ingredients:
1 c. almond flour
3 T. unsalted butter, melted
3 T. granulated monk fruit sweetener
1 t. real vanilla extract
2 T. unsweetened dark cocoa powder
Batter Ingredients:
2 8-oz. blocks cream cheese, room temperature
1 t. real vanilla extract
¼ c. heavy cream, room temperature
⅓ c. powdered monk fruit sweetener*
3 oz. unsweetened baking chocolate, melted
2 large eggs, room temperature
*For a sweeter cheesecake, add an additional 1-2 T. powdered monk fruit sweetener
1¼ c. water
10 large strawberries, sliced
Optional Chocolate Sauce:
1½ T. coconut oil, melted
3 T. unsweetened dark cocoa powder
⅔ c. powdered monk fruit sweetener
3 T. heavy cream
To Prepare Chocolate Sauce: Combine all ingredients in a medium bowl and stir until completely blended and smooth. Use immediately.
Instructions
-
Coat the inside of the springform pan with the non-stick cooking spray or cut the parchment paper to fit the bottom and line the sides. Set aside.
-
Prepare the crust by combining all ingredients in a medium bowl. Stir until the ingredients are thoroughly combined. Press the crumbly crust into the bottom of the prepared springform pan and spread into a uniform layer covering the entire bottom of the pan. Place in the freezer until ready to use.
-
To prepare the batter, beat the room-temperature cream cheese on medium-low speed until just blended. (Do not overwork to avoid incorporating extra air into the batter).
-
Add the vanilla extract and beat again for 10 seconds or until just combined.
-
Add the heavy cream and the monk fruit sweetener and beat for 10-15 seconds or until just combined. Scrape the sides of the bowl with a rubber spatula to incorporate any remaining ingredients into the batter.
-
Add melted chocolate and beat briefly until just combined.
-
Finally, add the eggs, one at a time, and beat until incorporated into the batter. Scrape the sides of the bowl with a rubber spatula as above.
-
Remove the springform pan from the freezer and pour the batter on top of the chilled crust. Smooth into a uniform layer and gently tap the pan on the counter several times to release any air bubbles in the batter.
-
Pour the water into the bottom of the Instant Pot® and place the springform pan onto the trivet that comes with the Instant Pot®. Carefully place the trivet with the handles positioned upwards for easy removal.
-
Add the lid and lock into place. Select the “Manual” button and make sure it is set to “High.” Adjust cook time to 30 minutes.
-
When cook time is complete, allow pressure to release naturally until the pin drops. Carefully remove the lid and lift the cheesecake out by the trivet handles. Set on the counter to cool for 10-15 minutes before transferring to the refrigerator to chill for at least 4 hours to overnight.
-
Once chilled, pour the chocolate sauce on top, if desired, and garnish with fresh strawberry slices before serving. Enjoy!
- Prep Time: 30 minutes
- Cook Time: 4 hours +
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