Instant Pot Chocolate Cheesecake

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 plain 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.

4 Reasons this Chocolate Cheesecake is the Best

• 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 the 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 and gluten-free varieties if you need to make a gluten-free chocolate cheesecake. If you don’t have chocolate sandwich cookies, feel free to use 1 cup of graham cracker or chocolate wafer crumbs.

How to Make Instant Pot Chocolate Cheesecake

Step One: Melt the Chocolate

• 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.
• Set aside to cool.

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. 

Step Two: Prepare the Crust

• Process chocolate cookies in a food processor fitted with the 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 7×3 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. 

Step Two: Prepare the Batter

• Rinse and dry the food processor.
• 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 pan down on countertop to remove any air bubbles.

• Cover tightly with foil.

Step Three: Pressure Cook the Cheesecake

• 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 pressure cooker, and be sure the vent knob is sealed.
• Cook on high pressure for 40 minutes. Hit manual or pressure cook and use the +/- buttons to adjust the timer to read 40.
• Once cook time has elapsed, allow pressure to release naturally for at least 10 minutes.

Step Four: Chill

• 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 and refrigerate for at least 4 hours before serving, overnight is best.

Step Five: Serve

• Slice and serve plain or with whipped cream and chocolate syrup if desired.

More Cheesecake Recipes

• Instant Pot Cheesecake
• Instant Pot Carrot Cake Cheesecake
• Instant Pot Pumpkin Cheesecake
• Cheesecake Recipe for the Oven
• Mini Cheesecakes
• Strawberry Cheesecake Pancakes

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!

5 from 6 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 15 minutes

Cook Time: 40 minutes

Pressure Time: 20 minutes

Total Time: 1 hour 15 minutes

Servings: 10

Calories: 358kcal

Author: Kristen Chidsey

Ingredients

Chocolate Crust

• 1 cup chocolate sandwich cookies crushed--about 12 cookies1 cup chocolate sandwich cookies crushed--about 12 cookies
• 3 tablespoons melted butter3 tablespoons melted butter

Chocolate Cheesecake

• 6 ounces semisweet chocolate chunks or chips about 3/4 cup6 ounces semisweet chocolate chunks or chips about 3/4 cup
• 1/4 cup coffee hot and strong1/4 cup coffee hot and strong
• 16 ounces cream cheese softened16 ounces cream cheese softened
• 2 eggs2 eggs
• 1/4 cup sour cream1/4 cup sour cream
• 1/2 cup sugar1/2 cup sugar
• 1 teaspoon vanilla1 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 bottom of the spring form pan. Place into 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 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 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 40 minutes. Hit manual or pressure cook and use the +/- buttons to adjust the timer to read 40.
• 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 and refrigerate for at least 4 hours before serving, overnight is best.

Equipment Needed

• Electric Pressure Cooker (6 or 8 quart)
• 7 inch springform pan
• Food Processor

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 spring form pan, you can use a 7x3 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

Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!