Instant Pot Chocolate Cheesecake made with an Oreo Cookie Crust, and a rich, creamy, chocolate filling makes an outrageously delicious Instant Pot dessert recipe.
From the chocolate cookie crust to the rich creamy chocolate filling, this cheesecake is perfection and just like my decadent recipes for Instant Pot Lava Cakes, and Dark Chocolate Panna Cotta perfect for anyone who loves chocolate.
Why This is The Best Recipe
My recipe for Instant Pot Chocolate Cheesecake stands out above the rest for several reasons.
- 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.
- It is made in the Instant Pot. An instant pot is a perfect vessel to cook a cheesecake. For traditional cheesecakes, I bake them in a water bath to cook in moist heat. With an electric pressure cooker, it mimics those conditions--in a much more controlled way. This means that cheesecake made in the Instant Pot has the most creamy, perfect consistency--and is less prone to cracking on the surface.
- No additional sugar is added. This chocolate cheesecake gets all of its sweetness from the melted chocolate and cookie crust. This results in a perfectly balanced dessert that is not overly sweet.
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 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 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 cheesecake will not be soft enough.
- 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
Step One: Melt Chocolate
Start this recipe by melting the chocolate to use for the cheesecake batter, which will give the melted chocolate enough time to cool before adding it to the batter. If you were to add while hot, the batter may curdle.
- 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, until creamy and smooth. Then, set this mixture aside to cool while preparing the crust.
Step Two: Prepare Crust
You can opt to freeze the crust or bake the crust. I prefer baking the crust for a crisper crust, but the option is yours.
- Process the chocolate cookies in a food processor fitted with a metal S blade until they turn into fine crumbs. Alternatively, place the cookies in a gallon-sized freezer bag and use a rolling pin to crush them.
- Add the melted butter to the cookie crumbs and using the food processor, pulse until the crumbs have been moistened. Alternatively, mix the cookie crumbs and melted butter together in a medium mixing bowl.
- Pour the cookie mixture into a 7x3 inch springform pan and evenly spread it out on the bottom of the pan.
- Place the crust into the freezer while preparing the cheesecake batter or bake the crust for 10 minutes at 325 degrees, if you prefer a crunchier crust.
Step Three: Prepare Cheesecake Batter
The most important thing to remember for the perfect cheesecake batter is to be sure your ingredients are at room temperature. If not your batter will be lumpy. Unfortunately, I have experience with this! Don't rush the process.
- In a large bowl, mix cream cheese, cornstarch, and vanilla with a handheld mixer on medium-low speed until smooth, being careful to not overmix, as this incorporates a lot of air into the cheesecake.
- On low speed, mix the sour cream into the batter until just combined, this should only take 15-20 seconds.
- In a small bowl whisk 1 egg, then add to the cheesecake batter and mix on low speed to just lightly combine. Repeat with the second egg. Remember to be careful to not over-mix! Overmixing your batter once the eggs are added can result in a curdled consistency.
Step Four: Assemble
At this point, the crust should be baked or frozen for long enough, it is time to assemble the cheesecake.
- Pour the batter into the springform pan on top of the crust. Tap the filled pan gently on the counter to bring air bubbles to the surface and pop with a fork or a toothpick.
Step Five: Pressure Cook
While you CAN bake the cheesecake without covering it with foil, for this chocolate version, I have found it is best to add a layer of foil. I have provided cooking times for both options.
- Place a trivet inside the inner pot of the pressure cooker, pour in 1.5 cups of cold tap water, and carefully place the cheesecake on the inner rack.
- Set to pressure cook for 45 minutes on high pressure if covered with foil and 35 minutes if uncovered.
- Once cook time has elapsed, allow pressure to release naturally until the lid unlocks or the float valve floats down on its own. 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 the cheesecake from the instant pot and allow it to rest for 10 minutes.
- Remove the foil, and if any moisture is present on the surface of the cheesecake, dab it with a paper towel. And gently loosen the cheesecake from the side of the springform pan using a knife.
Step Six: Chill
Cheesecake is always best if refrigerated for at least 12 hours before serving. This allows the flavors time to really meld together and the cake to fully cool.
- Cover the cheesecake with a clean kitchen towel and then a layer of plastic wrap and refrigerate for at least 12 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 it with plastic wrap or foil.
- Slice and serve plain or with whipped cream and chocolate syrup if desired.
How to Store Cheesecake
Instant Pot Chocolate Cheesecake can be kept in the refrigerator for 4 days or can be frozen for 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 of 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.
Feel free to use 1 cup of graham crackers or chocolate wafer crumbs in place of the chocolate cookies.
The coffee helps to bring out the chocolate flavor. There is a slight undertone of coffee, but it is barely detectable.
More Delicious Dessert Recipes
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
- 12 chocolate sandwich cookies
- 3 tablespoons melted butter
Chocolate Cheesecake Batter
- 1 cup semisweet chocolate chips
- ¼ cup coffee hot and strong
- 16 ounces cream cheese softened
- ⅓ cup sour cream at room temperature
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 2 large eggs at room temperature
- Place the chocolate chips in a medium bowl and pour the hot coffee over the chocolate. Stir the mixture, until the chocolate has fully melted, heating for 30 seconds in the microwave if needed, and set aside to cool.
- For the crust of the cheesecake, process the cookies in a food processor fitted with an s-blade, until they turn into fine crumbs. Add the melted butter to the food processor and process until the mixture resembles wet sand.
- Lightly grease or line a 7-inch springform pan with parchment paper and then pour the cookie crumble into the pan. Using your hands or a cup, form an even layer 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 325 degrees F.
- In a large bowl, mix cream cheese, cornstarch, and vanilla with a handheld mixer on medium-low speed until smooth, being careful to not overmix, as this incorporates a lot of air into the cheesecake. On low speed, mix the sour cream and cooled chocolate mixture into the batter until just combined, this should only take 15-20 seconds.
- In a small bowl whisk 1 egg, then add to the cheesecake batter and mix on low speed to just lightly combine. Repeat with the second egg. Remember to be careful to not over-mix!
- Remove the crust from the freezer or the oven and pour the batter evenly over the crust. Spread out the mixture and gently tap to remove any air bubbles. Cover tightly with foil.
- Pour 1-½ cups of cold tap water into the inner pot of the pressure cooker. Place the metal trivet in the inner pot. Place the cheesecake pan on top of the trivet, using a foil sling under the pan if desired. Close the lid, be sure the vent knob is sealed, and set it to cook on high pressure using the pressure cook or manual button for 35 minutes, or 45 minutes if covered with foil. Once the cooking time has elapsed, allow the pressure to release naturally FULLY.
- Once cook time has elapsed, let the pressure release naturally. Check the cheesecake to see if the middle is set. If the cheesecake isn’t quite done, return the lid and cook at High Pressure for an additional 5 minutes, followed by a full natural release of pressure.
- Carefully remove the cheesecake from the instant pot and allow it to rest for 10 minutes. Remove foil. If any moisture is present, dab it 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 12 hours, or overnight before serving.
- Remove the cheesecake from the refrigerator 30 minutes before serving and serve plain or with whipped cream.