Julie Clark
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Make a small size cheesecake that is every chocolate lover’s dream! This Instant Pot Chocolate Cheesecake has an Oreo crust and ganache topping.
Rich, decadent cheesecake. There’s nothing like it! Use your Instant Pot to make this tall, creamy cheesecake. It is a perfect Valentine’s Day dessert.
Triple Chocolate Cheesecake Recipe
Although I’m crazy for soft, fluffy cakes, there’s just nothing like a creamy, rich cheesecake. This cheesecake is made perfectly in your pressure cooker. You’ve never made an easier cheesecake than an IP cheesecake!
Can you make cheesecake in an Instant Pot?
Yes! Cheesecakes often call for baking in the oven with a water bath to prevent cracks and keep the cheesecake from drying out. Because pressure cookers use water in the cooking process, that makes them a great appliance to bake cheesecakes in.
The only sad thing is that it makes *small* cheesecakes. This can be good for your waistline though. 🙂
How do you make an Oreo cookie crust?
This Oreo cookie crust is easy to make. Use double stuff Oreos. This keeps you from having to add any extra butter or sugar. That little bit of extra cream filling in the Oreos helps hold that crust together.
Simply place the Oreos in a food processor and pulse until the cookies are completely crumbled.
Press the crumbles into the bottom and slightly up the sides of a 7″ springform pan and you have an Oreo crust.
**Pro Tip: This makes a thick crust, which is what we like. If you’d like a thinner crust, use 10 or even 15 Oreo cookies.**
Mixing Cheesecake Filling
There are two tips when mixing cheesecake filling:
- Start with room temperature ingredients. This will help the ingredients come together smoothly so there are no “lumps” in the cheesecake.
- Don’t beat too much air into the cream cheese mixture. You’ll notice rules in the recipe instructions such as “don’t overmix” and “mix just until combined”. Be sure to follow these instructions. This will give you the richest, creamiest texture.
How do you make a cheesecake in a pressure cooker?
Pour the cheesecake filling into your prepared crust, and cover the top of your pan with tin foil. (If you would like to take it a step further, you can cover the bottom of the pan as well.)
Pour 1 cup of water in the bottom of the Instant Pot and place a trivet in the bottom of your pot.
TIP: Make a sling by tearing a piece of aluminum foil, and folding in making a long strip, and place that on your trivet. This will make it easier to remove your pan afterwards!
Place the pan in your pot and place the lid on. Make sure the pressure cooker is sealed.
Set on high pressure for 35 minutes.
After 35 minutes, allow for a 10-minute natural release.
After 10 minutes, open the pot, take the pan out and place somewhere that it can cool. I do not take the foil off of the top, If you want you can at this point, just know it may look like it is undercooked and very jiggly. It’s OKAY!
- Once the cheesecake is at room temperature, refrigerate overnight so the cheesecake can set and chill completely.
How do you make a ganache?
The next day it’s time to make the ganache. Combinethe chocolate and cream in a microwave safe bowl. Microwave for 30 second intervals until the chocolate is mostly melted. Stir the chocolate between each interval until all is melted. Allow the ganache to sit until it cools and thickens slightly and then spoon onto the cheesecake. Push the ganache to the edge of the cheesecake so it slightly drips over the edge.
Other Chocolate Cake Recipes
- Blackberry Chocolate Cake
- Gluten Free Chocolate Cake
- Sour Cream Chocolate Cake
- Mint Chocolate Layer Cake
Tools to Make Instant Pot Cheesecake
- Instant Pot:The 7″ springform pan fits inside the 6 quart Instant Pot Duo (or a larger Instant Pot).
- 7″ Springform Pan
Instant Pot Chocolate Cheesecake
4.39 from 18 votes
Make a small size cheesecake that is every chocolate lover's dream! This Instant Pot Chocolate Cheesecake has an Oreo crust and ganache topping.
Servings 8
Prep Time 25 minutes minutes
Cook Time 35 minutes minutes
Pressurizing Time 25 minutes minutes
Total Time 1 hour hour
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Ingredients
For the Crust:
- 20 double stuffed oreos** (with filling)
For the Filling:
- 16 ounces cream cheese (room temperature)
- ½ cup sour cream (room temperature)
- 1/3 cup sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla
- 4 ounces melted semi-sweet chocolate (or milk chocolate for sweeter flavor)
- 2 large eggs (room temperature)
For the Ganache:
- ½ cup chocolate chips
- ½ cup heavy whipping cream
Instructions
Make the Crust:
Prepare your crust by placing your oreos into a food processor and blend until they form crumbs.
Place your oreos in a 7” springform pan, and pack down with your hand or a measuring cup on the bottom and slightly up the sides.
Place the crust in the freezer until the filling is ready.
Make the Filling:
To make your filling, start with all room temp ingredients. Place the cream cheese into a large mixing bowl and mix on high until light and fluffy.
Add in your sugar and mix until just combined.
Add in sour cream and mix until just combined, being careful not to overmix.
Add in the melted chocolate, cocoa powder, and vanilla and mix just until combined.
Last, add in your eggs. These the very last thing you mix in and mix as LITTLE as possible so you don't beat too much air into the cheesecake. Add your eggs one at a time and mix just enough so that they are fully incorporated.
Pour your filling into your prepared crust, and cover the top of your pan with tin foil. (If you would like to take it a step further, you can cover the bottom of the pan as well.)
Prepare your instant pot with one cup of water, and place a trivet in the bottom of your pot.
TIP: Make a sling by tearing a piece of aluminum foil, and folding in making a long strip, and place that on your trivet. This will make it easier to remove your pan afterwards!
Place the pan in your pot, and place the lid on. Make sure the pressure cooker is sealed.
Set on high pressure for 35 minutes.
After 35 minutes, allow for a natural release.
When you can open the pot, take the pan out and place somewhere that it can cool. I do not take the foil off of the top, If you want you can at this point, just know it may look like it is undercooked and very jiggly. It’s OKAY!
After the cheesecake cools completely, place it in the fridge overnight.
The next day, make the ganache by combining the chocolate and cream into a microwave safe bowl. Microwave for 30 second intervals until the chocolate is mostly melted. Stir the chocolate between each interval until all is melted
Allow the ganache to sit until it thickens slightly and then pour onto your cheesecake.
Serve and enjoy!
Store leftovers in an airtight container in the refrigerator.
Notes
The calories shown are based on the cake being cut into 8 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
**This makes a thick crust, which is what we like. If you'd like a thinner crust, use 10 or even 15 Oreo cookies.
Nutrition
Calories: 596kcal | Carbohydrates: 49g | Protein: 8g | Fat: 42g | Saturated Fat: 22g | Cholesterol: 138mg | Sodium: 365mg | Potassium: 251mg | Fiber: 2g | Sugar: 37g | Vitamin A: 1160IU | Vitamin C: 0.2mg | Calcium: 113mg | Iron: 3.8mg
Course Dessert
Cuisine American
Calories 596
Keyword cheesecake, death by chocolate, instant pot dessert, oreo crust
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