If you are a fan of chocolate, this Instant Pot Death by Chocolate Cheesecake is a must make. It has an Oreo cookie crust, with a creamy chocolate cheesecake filling, and is topped with a homemade chocolate ganache. Serve up this rich and decadent Instant Pot Chocolate Cheesecake for any occasion!
What you’ll need for Instant Pot Chocolate Cheesecake
- Oreos (Crust) - You can use the chocolate-filled Oreos or the Original. I like to pulse them in the food processor.
- Butter (Crust) - I used salted butter for the oreo crust but unsalted works just as well.
- Cream Cheese - I always use full-fat cream cheese and make sure it's at room temperature.
- Sugar - Granulated sugar is perfect for this chocolate cheesecake. I haven't tried brown sugar or powdered sugar.
- Sour Cream - Once again, full-fat is recommended.
- Cocoa Powder - Use your favorite unsweetened cocoa powder. I like this one and this one.
- Eggs - Use large eggs. If you have a hard time incorporating the eggs, let them come up to room temperature.
- Semi-sweet chocolate - I like to use baking chocolate, but chocolate chips will work.
- Heavy Cream - Don't substitute the heavy cream for milk. It may thin out the cheesecake batter too much and will seize up the ganache.
- Milk Chocolate (Ganache) - You can use chocolate chips or baking chocolate for this one. I usually melt milk chocolate chips, but semi-sweet or dark chocolate will work too.
How to Make Chocolate Cheesecake in the Instant Pot
Oreo Crust | Start by working on your Oreo crust. Leave the filling in the Oreos as you crumble them in a food processor and mix your cookies with butter and press into your cheesecake pan.
If you're using a storage bag and rolling pin to crumble the Oreos, you can take the filling out of them so it doesn't just stick to the sides of the bag.
Chocolate Cheesecake Filling | For the chocolate cheesecake filling, first make a ganache with the baking chocolate and heavy cream. Chop the chocolate and heat it up in the microwave for short 30 second increments. Stir until smooth and creamy. Set aside to cool.
In a mixing bowl, beat the cream cheese until creamy with a hand mixer on medium. Mix in the sugar and cocoa powder until combined. Scrape down the bowl.
Next, add in the vanilla extract and the eggs one at a time. Beat just until the egg is worked into the batter.
Pro Tip: Don't overmix the batter once the eggs are added or it can create a lot of air pockets and cause cracks.
Beat in the cooled ganache and sour cream just until incorporated. If you're concerned about overmixing the batter now, you an always add the sour cream and cooled ganache before the eggs.
Pour the cheesecake on top of the crust and use the Instant Pot to cook up your cheesecake. Once done, allow to cool then refrigerate overnight.
Chocolate Ganache | As if this cheesecake wasn't decadent enough, we add on a rich homemade chocolate ganache to put it over the top! You can serve it immediately or let it sit in the fridge to allow the ganache to firm up some so it doesn't drip over the sides of the cheesecake.
Then slice and serve your homemade chocolate lovers cheesecake for any and every occasion.
Tips to make Chocolate Cheesecake in the Instant Pot
- I love using a sling instead of the trivet as it makes it easy to lift out the cheesecake.
- Make sure you cover your cheesecake tightly before cooking, or condensation will seep in and cause your cheesecake to get watery.
- You have to allow your Instant Pot cheesecake to set up, this is not a step you can skip.
- Tap the pan of uncooked batter on the counter to help push out any air bubbles in your cheesecake before baking.
How to store Instant Pot Chocolate Cheesecake
This cheesecake will need to be refrigerated. You can buy a container that stores cheesecake or cover it tightly with aluminum foil. This will keep the cheesecake from taking on the other smells that are in the fridge.
The cheesecake can be stored for 5 to 7 days. Always use your best judgment in terms of the quality of cheesecake though.
How to freeze IP Chocolate Cheesecake
I simply place the cooled down and set cheesecake in a freezer friendly container. Then stick in the freezer for up to three months. If you want go ahead and preslice your cheesecake so when you want just a slice you can grab and thaw on the counter.
Or you can place the cheesecake in the fridge the night before you plan to eat, to allow it to slowly thaw out.
Craving More Cheesecake Recipes
- No Bake Birthday Cheesecake
- Oreo Cheesecake
- Blueberry Cheesecake
- Instant Pot Pina Colada Cheesecake
- Instant Pot Cheesecake
Instant Pot Chocolate Cheesecake
- 18 oreo cookies
- 3 tablespoons butter melted
- 1 cup milk chocolate chips
- ½ cup heavy cream
- Add the cookies in a food processor and pulse until fine crumbs form. You can also add the cookies to a storage bag and smash them with a rolling pin until the cookies are completely crumbs.
- Add in the melted butter and stir or pulse until the crumbs are coated with the butter.
- Press the crumbs in the bottom and sides of a 7-inch springform pan.
- Place into the freezer for 10 to 15 minutes and work on the cheesecake filling.
- In a microwave-safe bowl, add in the semi-sweet chocolate and heavy cream. Microwave in 30-second intervals and stir. Repeat until the chocolate is creamy and smooth. Set aside.
- In a large mixing bowl, add in the cream cheese. Beat with a hand mixer on medium until smooth.
- Add in the sugar and cocoa powder. Beat until incorporated.
- Add in the vanilla extract and then the eggs one at a time. Beat until each of the eggs is incorporated. Scrape the sides of the bowl.
- Beat in the sour cream and cooled ganache. Scrape down the sides and bottom of the bowl and beat in any unmixed bits.
- Pour the filling into the chilled crust.
- Double wrap the pan in heavy-duty tin foil and cover the top in foil.
- Fill the pressure cooker with 1 cup of water.
- Place the trivet/rack in the pressure cooker.
- Carefully place the pan in the center of the trivet/rack.
- Lock the lid in place and turn the pressure release valve to the sealed position.
- Set pressure to high and the time to 40 minutes. When the cheesecake is finished cooking and the pressure cooker beeps, release pressure naturally for about 20-30 minutes.
- Carefully remove the lid and take the cheesecake out. Let it cool to room temperature and then place in the fridge to chill overnight or at least 6 hours.
- In a microwave-safe bowl, add in the milk chocolate chips and heavy cream. Microwave in 30-second intervals and stir after each interval. Repeat until the ganache is smooth and creamy.
- Pour the ganache on top of the cheesecake while it's still in the pan. You can let it set up for an hour in the fridge or have a gooey chocolate top and cut immediately.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)