This Instant Pot Chocolate Cheesecake is smooth, rich and creamy. If you’ve been tempted to see what else you can do with your Instant Pot, you’re going to enjoy this recipe.
I used my Instant Pot to make hundreds of different dinners after I got mine. Eventually, I broadened to making breakfast in this magical appliance too.
Curiosity eventually gave in and I finally made a cheesecake in my Instant Pot. When I shared the recipe for the Instant Pot Peanut Butter Cheesecake, I covered all the reasons you may or may not want to attempt one.
Unlike most Instant Pot recipes, it doesn’t save you much time or effort. And let’s face it, cheesecake is always amazing, right?
So honestly, the reason most IP users make cheesecake in their Instant Pots instead of the oven is because we can! There’s something about making something unexpected, like my Instant Pot Chocolate Mousse, in your Instant Pot that makes you feel a little like a magician, or perhaps even a superhero.
If you’re a regular reader here, you know I went crazy with different versions of homemade no-churn ice cream when I realized how easy it is to make. News flash: You can expect the same thing with Instant Pot Cheesecakes.
For my second attempt, I made an Instant Pot Chocolate Cheesecake. The end result was heavenly!
How to Make Instant Pot Chocolate Cheesecake
This Instant Pot Chocolate Cheesecake isn’t any trickier than other cheesecakes. However, to get amazing results, don’t violate the most important cheesecake rule:
Make sure all of your cheesecake ingredients are room temperature (at least 2 hours on the counter)!
As long as you heed that warning (and follow some other tips I share below), this is a simple 3-step recipe.
Step 1: Make the Crust
The crust may seem like a small factor in a good cheesecake, but that sweet, crumbly crust adds so much. Thankfully, it’s not at all complicated to make.
Just combine graham cracker crumbs with sugar and melted butter.
Then, line a 7-inch springform pan with parchment paper and spray the bottom of the pan with cooking spray.
Press the crust into the bottom of the pan. If you want to make sure you don’t have a slanted cheesecake, use the flat bottom of a measuring cup or drinking glass to press the crust down evenly all the way out to the sides of the pan.
Step 2: Make Cheesecake Batter
Now it’s time to make the batter! Combine the room-temperature cream cheese and sugar in a large bowl and beat until smooth.
Next add the cocoa powder so we can transform this from an ordinary cheesecake into a decadent chocolate cheesecake.
Use your mixer to beat in the chocolate until it’s well combined into the batter.
Now, add two room-temperature eggs. Use large eggs, not jumbo eggs, for the best result.
Mix just enough to incorporate the eggs. Then add vanilla extract and room-temperature sour cream.
Beat the mixture again until smooth. Your batter should look something like this when you’re done:
Now we just need to pour the batter into the springform pan.
Step 3: Pressure Cook
Run a fork back and forth through the cheesecake several times to remove air bubbles, then cover the pan with foil.
Pour two cups of water into the inner pot of the Instant Pot and make a sling out of aluminum foil to lower the pan into the pressure cooker.
Secure the Instant Pot lid and make sure the valve is turned to the sealing position. Cook on manual high-pressure for 35 minutes.
When the timer beeps to indicate the cook time has ended, let the pressure release naturally for 12 minutes and then quick release the rest of the steam.
Carefully remove the lid. Your cheesecake will look jiggly. It should. Don’t worry, it will set as it cools.
After you remove your cheesecake from the Instant Pot, let it cool on the counter for an hour, then move it to the refrigerator (uncovered) to chill completely.
It needs to cool in the refrigerator for at least 4 hours before you can even think about slicing it. When you are ready to slice it, run your knife under hot water for a minute or two before slicing and dip your knife in a glass of hot water after each slice.
This will give you nice, clean slices.
I love the taste of berries and chocolate so that’s what I used as a topping. And a chocolate sauce drizzle of course, because extra chocolate is never a bad thing!
You could also top your Instant Pot Chocolate Cheesecake with a dollop of whipped cream and some mini chocolate chips (my kids’ favorite version).
Instant Pot Chocolate Cheesecake Recipe
Ready to make your own Instant Pot Chocolate Cheesecake? Here are the exact measurements and summarized instructions.
Instant Pot Chocolate Cheesecake
- 3/4 cup graham cracker crumbs processed in food processor, crushed
- 2 tablespoons melted butter
- 1 tablespoon sugar
- 2 8-oz pkgs regular cream cheese softened, room-temperature
- 2/3 cup sugar
- ½ cup cocoa powder
- 2 large eggs room-temperature
- 1/2 teaspoon vanilla extract
- 1/4 cup sour cream room-temperature
- Line a 7-inch springform pan and spray with cooking spray.
- Combine graham cracker crumbs with sugar and melted butter and press into bottom of springform pan.
- Cream together the cream cheese and sugar until smooth. Add the cocoa powder and mix until well combined. Add 2 large eggs and mix well. Finally, add the vanilla extract and sour cream and mix until smooth.
- Pour batter into springform pan on top of the graham cracker crust.
- Run a fork back and forth through the cheesecake several times to remove air bubbles.
- Cover pan with foil.
- Pour two cups of water into the inner pot of the Instant Pot.
- Make a sling out of aluminum foil to lower the pan into the pressure cooker.
- Close the lid of the Instant Pot and set valve to sealing.
- Press "Manual" and set time for 35 minutes. When the timer beeps, let pressure release naturally for 12 minutes then turn valve to "venting."
- Once pressure has fully released, remove the lid and carefully remove the cheesecake from the Instant Pot. Cool on the counter for one hour, then place, uncovered, in the refrigerator for at least 4 hours.
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