Instant Pot Chocolate Cheesecake is simply the best recipe for chocolate cheesecake. It is decadent, luscious, creamy, and cooks perfectly in the moist heat of the instant pot.
While I love classic Instant Pot Cheesecake, this Chocolate Cheesecake has stolen my heart. From the chocolate cookie crust to the rich creamy chocolate filling, this cheesecake is perfection and perfect for anyone who loves chocolate.
The Best Chocolate Cheesecake Recipe
- It is made with real chocolate that has been melted using coffee. This is not the time for cocoa powder, we want real creamy, melted chocolate for the cheesecake batter. And don't be scared of the coffee. Just like in my homemade brownie recipe, coffee is a secret ingredient added to help enhance the chocolate flavor.
- Sour cream is added to the batter. The sour cream gives this cheesecake a bit of tang, which balances out the rich chocolate and sweet notes in the cheesecake. It also helps the batter to be oh so creamy.
- This chocolate cheesecake comes together with minimal effort. The crust and the filling are both prepared in a food processor. This not only means fewer dishes to wash, but the food processor blends the batter up to a smooth consistency.
- It is made in the Instant Pot. An instant pot is a perfect vessel to cook a cheesecake. For traditional cheesecakes, I bake in a water bath to cook in moist heat. With an electric pressure cooker, it mimics those conditions--in a much more controlled way. Meaning that cheesecake made in the Instant Pot has the most creamy, perfect consistency--and is less prone to cracking on the surface.
Notes on Ingredients
- Cream Cheese: Be sure to use ROOM temperature cream cheese, as this will help your batter be smooth and creamy. Full fat or neufetchel (reduced fat) cream cheese are both able to be used, but DO NOT use fat-free cream cheese, as the consistency will be the same.
- Sour Cream: Again the sour cream really helps to balance out the flavors. Use full fat or reduced fat, but DO NOT use fat-free sour cream.
- Chocolate: This recipe calls for semi-sweet chocolate. It is best to use chocolate chips or chocolate chunks, as they will melt quickly. Do not use bittersweet chocolate or milk chocolate, as the amount of sugar added has been determined using semi-sweet chocolate.
- Coffee: You can use decaf or regular coffee. Instant coffee works as well.
- Chocolate Sandwich Cookies: I recommend a chocolate cookie crust for this cheesecake--AKA an Oreo crust. You can use any brand of chocolate sandwich cookies you like. There are great organic brands that don't use high-fructose corn syrup.
How to Make Instant Pot Chocolate Cheesecake
- Pour hot coffee over the chocolate and stir until the chocolate is melted. If you are having issues with your chocolate melting, microwave for 30 seconds and then stir again. It is okay if the chocolate mixture appears a bit grainy, it will blend into the batter perfectly. Just be sure the chocolate is MELTED fully.
- Set aside to cool.
- Prepare the cheesecake crust by processing the chocolate cookies in a food processor fitted with a metal S blade until they turn into fine crumbs.
- With the food processor running, pour the melted butter through the shoot and process until all the crumbs have been moistened.
- Pour the cookie mixture into a 7x3 inch springform pan and evenly spread out on the bottom of the pan.
- Place the crust into the freezer while preparing the cheesecake batter. Alternatively, you can bake the crust for 10 minutes at 400 degrees, if you prefer a crunchier crust.
- Instead of dirtying up another dish, rinse and dry the food processor to use to process the cheesecake batter.
- Place the cream cheese, sour cream, sugar, eggs, vanilla, and chocolate mixture in the food processor fitted with the metal s blade.
- Process until the batter is smooth and creamy, stopping to scrape down sides if need be.
- Remove the crust from the freezer and pour the batter over the crust.
- Gently tap the pan down on the countertop to remove any air bubbles.
- Cover tightly with foil. This will help to prevent any condensation from dripping down into your cheescake as it pressure cooks.
- Place a trivet inside the inner pot of the pressure cooker.
- Pour in 1 cup of cold tap water into the inner pot for a 6 quart instant pot and 1.5 cups of cold tap water for an 8 quart instant pot.
- Carefully place the cheesecake on the inner rack.
- Place lid on the pressure cooker, and be sure the vent knob is sealed.
- Cook on high pressure for 45 minutes. Hit manual or pressure cook and use the +/- buttons to adjust the timer to read 45.
- Once cook time has elapsed, allow pressure to release naturally for at least 10 minutes. If you do a quick release of pressure your cheesecake may crack and won't set up as velvety as if you let the pressure release naturally, so don't skip that part.
- Carefully remove cheesecake from instant pot and allow to rest for 10 minutes.
- Remove the foil, and if any moisture is present on the surface of the cheesecake, dab with a paper towel. And gently loosen the cheesecake from the side of the springform pan using a knife.
- Cover the cheesecake with a clean kitchen towel and then a layer of plastic wrap and refrigerate for at least 4 hours before serving, overnight is best. Using a kitchen towel helps to prevent condensation from forming on the cheesecake while being refrigerated. However, feel free to simply cover with plastic wrap or foil.
- Slice and serve plain or with whipped cream and chocolate syrup if desired.
How to Store Cheesecake
Cheesecake will keep in the refrigerator for 4 days or can be frozen up to 30 days. Just be sure to defrost in the refrigerator, NOT the microwave, as that will ruin the cheesecake's texture.
Variations on Chocolate Cheesecake
- Mint Chocolate Cheesecake: Add ½ teaspoon mint extract to the cheesecake batter.
- Caramel Toffee Chocolate Cheesecake: Top Baked Cheesecake with caramel sauce and toffee bits.
- Bailey's Chocolate Cheesecake: Use ¼ cup of warm Bailey's to melt chocolate in place of the coffee.
- Mocha Cheesecake: Use espresso in place of coffee for a stronger coffee flavor in the finished product.
- Gluten-Free Chocolate Cheesecake: Use gluten-free chocolate sandwich cookies if you need to make a gluten-free chocolate cheesecake.
Recipe FAQs
Can I still make this cheesecake if I don't have a food processor?
If you don't have a food processor, you can crush up the cookies in a gallon size bag using a rolling pin and mix up the batter with a handheld kitchen mixer.
Is there any substitute for the Oreo Cookie Crust?
Feel free to use 1 cup of graham cracker or chocolate wafer crumbs in place of the chocolate cookies.
Does this cheesecake taste like coffee?
The coffee really helps to bring out the chocolate flavor. There is a slight undertone of coffee, but it is barely detectable.
More Cheesecake Recipes
- Instant Pot Cheesecake
- Instant Pot Carrot Cake Cheesecake
- Instant Pot Pumpkin Cheesecake
- Cheesecake Recipe (Baked in the Oven)
- Mini Cheesecakes
If you love chocolate and you love cheesecake, this Instant Pot Chocolate Cheesecake is a MUST make. And be sure to leave a comment letting us all know how much you enjoyed it--I love hearing from you!
Instant Pot Chocolate Cheesecake
A decadent, rich chocolate cheesecake bakes up perfectly in the moist heat in the Instant Pot. This cheesecake is tangy, rich, and super creamy! It is a chocolate lover's dream come true!
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Servings: 10
Calories: 358kcal
Ingredients
Chocolate Crust
- 1 cup chocolate sandwich cookies crushed--about 12 cookies
- 3 tablespoons melted butter
Chocolate Cheesecake
- 6 ounces semisweet chocolate chunks or chips about ¾ cup
- ¼ cup coffee hot and strong
- 16 ounces cream cheese softened
- 2 eggs
- ¼ cup sour cream
- ½ cup sugar
- 1 teaspoon vanilla
Instructions
- Pour the hot coffee over the chocolate and stir until the chocolate is melted. Set aside to cool.
- Process chocolate cookies in the food processor until they turn into fine crumbs.
- Add in the melted butter while through the top of the food processor, with the processor still running.
- Once the mixture resembles wet sand, evenly push on the bottom of the springform pan. Place the crust into the freezer while preparing the cheesecake batter. Alternatively, you can bake the crust for 10 minutes at 400 degrees.
- Clean and dry the food processor and assemble it back together.
- In the food processor, process together the cream cheese, sour cream, eggs, sugar, vanilla, sugar, and chocolate coffee mixture until smooth and creamy, stopping to scrape down sides if need be.
- Remove cheesecake crust from the freezer or the oven and place a foil sling under the cheesecake pan to help you retrieve it from the inner pot after baking.
- Pour the batter evenly over the crust. Spread out the mixture and gently tap to remove any air bubbles. Cover with foil.
- Place a trivet inside the inner pot of the pressure cooker. Pour in 1 cup of cold tap water into the inner pot for a 6 quart instant pot and 1.5 cups of cold tap water for an 8 quart instant pot. Carefully place the cheesecake on the inner rack.
- Place the lid on the instant pot and be sure the vent knob is pointed towards sealed.
- Cook on high pressure for 45 minutes. Hit manual or pressure cook and use the +/- buttons to adjust the timer to read 45.
- Once cook time has elapsed, let pressure release naturally for at least 10 minutes, 15 is best.
- Carefully remove cheesecake from instant pot and allow to rest for 10 minutes. Remove foil. If any moisture is present, dab with a paper towel.
- Cover the cheesecake with a clean kitchen, which helps prevent condensation from forming on the cheesecake, and then a layer of plastic wrap or foil. Refrigerate for at least 4 hours, or overnight before serving.
Notes
- Nutrition is based on using full-fat cream cheese and full-fat sour cream. You can use low-fat cream cheese and low-fat sour cream to save a few calories and grams of fat. DO NOT use fat-free cream cheese or fat-free sour cream.
- Be sure your cream cheese is at room temperature for the batter to come together smoothly.
- If you don't have a food processor, you can crush up the cookies in a gallon size bag using a rolling pin and mix up the batter with a handheld kitchen mixer.
- Cheesecake will keep in the fridge for 4 days or can be frozen up to 30 days, just be sure to defrost in the refrigerator, NOT the microwave, as that will ruin the cheesecake's texture.
- If you do not have a 7x3 inch springform pan, you can use a 7x4 inch cake pan. It will be harder to remove cheesecake slices, but it will still taste delicious.
- Prepare a foil sling, by folding a long strip of foil 3-4 times lengthwise. You can also refer to the video which demonstrates how to make a foil sling.
- If cooking at higher elevations refer to Instant Pot High Altitude Conversion.
Nutrition
Calories: 358kcal | Carbohydrates: 34g | Protein: 7g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 70mg | Sodium: 336mg | Potassium: 263mg | Fiber: 2g | Sugar: 26g | Vitamin A: 447IU | Calcium: 93mg | Iron: 3mg
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Karen Godbey
Kristen,
You totally rocked this Chocolate Cheesecake. The flavor was so clean and natural. The texture......luxuriously silky. That mouthfeel was so satisfying. The ease of creating....If you can read and follow directions, you can enjoy this HOMEMADE CHEESECAKE. I suggest whipping up this little luxury sometime after dinner, then pop it in the fridge once cooled on the counter. The next day, you will have self esteem through the roof! The reward factor on this 20 minutes of effort is the best ever. Using of the food processor also reduces the effort and the number of dishes to clean up afterwards.
I've been doing Instapot cheesecakes for about 6 months now and have gotten really good at them. This is the first time I tried your recipe. (I'm so glad I did, too!). I had one issue that I would like your advice on. I followed the directions exactly and used the Fat Daddio Cheesecake pan that is 7" x 3". I let it naturally release for about 20 minutes, and had it covered in foil. I gently dabbed up the moisture that collected around the edge of the cheesecake. Unfortunately, I could see that the middle was not set up in my opinion. It wasn't fully liquid, but there was movement there. I let it rest on the counter for 1.5 hours to room temp. Then placed in the fridge overnight for 10 hours. The center was thick like pudding in an area about 2"wide. The texture and firmness of the cheesecake is phenominal,... PHENOMINAL elsewhere. Your thoughts? My thoughts are that somehow there was excess liquid, or it should have cooked 5-10 min extra. But, how do you do that once naturally released??? Help please. Karen Godbey
Kristen Chidsey
Hi Karen! I am so glad you enjoyed the flavor and ease of this cheesecake. As for the cooking time, be sure your cheesecake is fully wrapped in foil to prevent excess moisture from forming on the cheesecake. I would also be sure to use cold water in bottom of the inner pot. If you did those things, I would suggest cooking for 50 minutes in the future to account for the jiggle you experienced--just like ovens, instant pots can cook differently. As for right now, you can enjoy as pudding texture (it is perfectly safe to eat) or try heating again for 5 minutes with a natural pressure release. I hope that helps! Next time you notice it is not set after cooking, I would immediately put back in inner pot for 5-10 minutes with another natural pressure release. I hope that helps.
Linda
Is there anyway to convert this to a regular oven? I don’t currently have a 7” spring form pan. I do have all the ingredients though.
Kristen Chidsey
Hi Linda! Here is my recipe for Oven Cheesecake. It will require a larger springform pan that you may have but will require more ingredients. I hope that helps!
Sherry
We don't like coffee so we omitted the coffee and used evaporate milk instead. It was so delicious. Thank you so much for this recipe.
Jenny
Loved the flavor. My family raved on it. I need help getting it to cut without making a mess. When I tried to cut it, the cheesecake stuck to the knife making it ugly and I ended up having to put it into chunks on the bottom of a 9x13 and covering with cool whip to make it look presentable. Do you have any tips on this? Thank you!
Kristen Chidsey
I am so glad you all enjoyed the flavor so much Jenny. As for cutting--try unflavored dental floss, or a super sharp knife dipped in hot water first and wipe off between slices. Also, be sure your cheesecake is fully chilled before slicing. Hope that helps!
BB
Any tips for using an 8.5 in springform pan? Maybe 1.5 times the recipe? Just don’t know how long it would take to cook thoroughly with those sorts of adjustments. Any thoughts? Thanks.
Kristen Chidsey
Hi there! First of all, you want to be sure that size pan fits into your Instant Pot. I would also be concerned that 1.5 times the ingredients may still be slightly too much. Instead, I would suggest using 1.25 times the ingredients and adding 10 minutes cook time. But without experimenting, please realize these are just my best estimates. I would love to hear the results if you try it out, as I am sure it can help others as well.
Raynne
Super easy, rich, and not quite as fattening as most cheesecakes. The coffee and sour cream I think give it that extra little something something😀
Kristen Chidsey
I am so glad you enjoyed the balance Raynne!
Morgan
I read the recipe like five times over and still can’t see where the sour cream goes in. I mean I assumed, obviously that it goes in the processor with the eggs and cheese And such, but just thought I’d let you know.
I have this in the instant pot right now, the batter tasted amazing. Can’t wait to eat it!
Kristen Chidsey
I just updated the recipe card! Thank you for pointing out that issue. I hope you enjoy!
Matt Taylor
Super easy chocolate cheesecake in the instant pot, love it!
Kristen Chidsey
So glad you loved this Matt!
Jen
I would definitely stick with the full fat ingredients. So much creamier and full of flavor too. I've always wanted to try this so thanks for sharing.
Kristen Chidsey
I agree the full fat makes the best cheesecake. So glad you enjoyed Jen!
Krissy
Oh my, this was so good. I loved the little bit of coffee flavor. I also loved how easy it was to make.
Kristen Chidsey
I agree, that coffee adds so much! Glad you enjoyed Krissy!