Instant Pot Chocolate Cheesecake Recipe

If you are craving a dessert that feels like a warm hug and melts in your mouth, this Instant Pot Chocolate Cheesecake is just the ticket. Imagine a luscious, creamy cheesecake infused with rich semi-sweet chocolate, nestled atop a chocolate cookie crust that’s perfectly crisp. Made effortlessly in the Instant Pot, this cheesecake has a velvety texture that rivals any classic oven-baked version but comes with much less fuss. Whether you’re celebrating a special occasion or treating yourself on a quiet night, this Instant Pot Chocolate Cheesecake will quickly become a beloved favorite in your dessert rotation.

Ingredients You’ll Need

Each ingredient in this Instant Pot Chocolate Cheesecake recipe plays a crucial role, balancing flavor, texture, and richness. From the crumbly chocolate cookie crust to the silky chocolate-laced filling, every component comes together seamlessly for a dessert that’s as visually stunning as it is delicious.

Chocolate cookie crumbs (1½ cups / 150g): The foundation of your crust, offering a deep cocoa flavor and a satisfying crunch.
Granulated sugar (¼ cup for crust, ½ cup for filling): Sweetens both the crust and filling to perfection, enhancing the chocolate notes.
Unsalted butter (6 tablespoons melted for crust, 1 tablespoon for ganache): Binds the crust ingredients and adds a rich mouthfeel, while the optional butter in ganache gives it a beautiful sheen.
Cream cheese (16 oz / 450g softened): The star of the filling—creamy and smooth, creating that signature cheesecake texture.
Sour cream (½ cup / 120ml): Adds a slight tang and tenderness, preventing the cheesecake from being too dense.
Vanilla extract (1 teaspoon): Enhances overall flavor depth with its warm, sweet aroma.
Large eggs (2, room temperature): Provide structure to the cheesecake, setting the filling while keeping it silky.
Semi-sweet chocolate chips (1 cup melted for filling, ¾ cup for ganache): Forms the rich chocolate core and the glossy topping, important for that decadent chocolate punch.
Heavy cream (½ cup for ganache): Combines with the chocolate to create a luscious, velvety ganache.
Optional garnishes (whipped cream, chocolate curls, fresh berries): Add visual appeal and complement the chocolate flavors with texture and freshness.

How to Make Instant Pot Chocolate Cheesecake

Step 1: Prepare the Pan and Make the Crust

Start by lightly greasing a 7-inch springform pan and lining the bottom with parchment paper to ensure easy release later on. Then, in a bowl, mix together chocolate cookie crumbs, sugar, and melted butter until the mixture feels like damp sand—this creates a crust that will hold together beautifully. Press this mixture firmly into the base and just slightly up the sides of your pan. Pop the crust into the freezer while you work on the luscious filling to give it time to set firmly.

Step 2: Craft the Chocolate Cheesecake Filling

The magic begins by beating the softened cream cheese until it’s luxuriously smooth and creamy. Adding sugar next, continue beating until the mixture is silky. Then fold in sour cream and vanilla extract, stirring just until combined for the perfect subtle tang. Slowly incorporate the melted but slightly cooled semi-sweet chocolate, which infuses every bite with deep chocolate richness. Carefully add eggs one at a time, mixing just enough to combine; overmixing can create cracks during cooking.

Step 3: Assemble and Cook in the Instant Pot

Pour the chocolate cheesecake filling over your chilled crust and smooth the top gently. Add 1½ cups of water to your Instant Pot and place the trivet inside. Set the springform pan on the trivet and cover it loosely with aluminum foil—this keeps moisture from dripping onto your cheesecake while it cooks. Seal the lid, set the valve to sealing, and pressure cook on high for 35 minutes. The Instant Pot will work its magic, creating a perfectly cooked, creamy cheesecake in no time.

Step 4: Natural Pressure Release and Cooling

Once the cooking cycle is complete, let the pressure release naturally for 15 minutes before carefully opening the lid. Removing the cheesecake, let it cool at room temperature for about an hour—this step is crucial for setting the texture. Afterward, refrigerate your cheesecake for at least 4 hours or preferably overnight so it firms up with that classic cheesecake density.

Step 5: Prepare and Apply the Ganache Topping

Warm the heavy cream just until hot but not boiling, then pour it over semi-sweet chocolate chips and let sit undisturbed for two minutes. Stir gently until the mixture becomes silky smooth and glossy. For extra shine, stir in a tablespoon of unsalted butter. Pour this decadent ganache over the chilled cheesecake and spread evenly, giving your dessert an irresistible glossy finish.

How to Serve Instant Pot Chocolate Cheesecake

Garnishes

To elevate your Instant Pot Chocolate Cheesecake, dollop fresh whipped cream on top or scatter delicate chocolate curls or shavings. Add a handful of fresh berries like raspberries or strawberries to provide a pop of color and a natural tartness that beautifully balances the rich chocolate. These simple garnishes transform your cheesecake into a dessert worthy of any dinner party or celebration.

Side Dishes

This cheesecake is a showstopper all by itself, but pairing it with a scoop of vanilla bean ice cream or a drizzle of raspberry coulis can bring delightful contrasts in temperature and flavor. For coffee lovers, a dark roast espresso complements the deep chocolate notes perfectly, creating a truly memorable dessert experience.

Creative Ways to Present

For a fun twist, serve individual slices with a sprinkle of crushed chocolate cookies or a few mint leaves for a refreshing touch. You can also layer cheesecake slices with whipped cream and fresh berries in clear dessert glasses for a stunning parfait-style presentation. It’s a playful way to impress guests while keeping the luscious texture front and center.

Make Ahead and Storage

Storing Leftovers

Instant Pot Chocolate Cheesecake keeps beautifully in the refrigerator for up to 5 days when stored in an airtight container or covered tightly with plastic wrap. This makes it an ideal dessert to prepare ahead of time and enjoy throughout the week, maintaining its creamy texture and rich flavor.

Freezing

If you want to stretch the joy even longer, this cheesecake freezes wonderfully. Wrap the whole cake tightly in plastic wrap followed by aluminum foil or place individual slices between parchment paper in an airtight container. Frozen cheesecake can last up to 2 months; just thaw overnight in the fridge before serving.

Reheating

Since cheesecake is best enjoyed chilled, reheating is generally unnecessary. However, if you prefer a slightly softer texture, let slices sit at room temperature for 20 minutes before eating. Avoid microwaving as it can alter the texture and melt the ganache unexpectedly.

FAQs

Can I use a different type of chocolate for the cheesecake?

Absolutely! You can swap semi-sweet chocolate chips for dark or milk chocolate depending on your preference. Just keep in mind that darker chocolate will create a more intense flavor, while milk chocolate will add creaminess and sweetness.

Do I need to grease the pan if I line it with parchment paper?

Yes, it’s a good idea to lightly grease the springform pan even if you line the bottom with parchment paper. This helps ensure the crust and cheesecake release cleanly without sticking to the sides.

Why use sour cream in the filling?

Sour cream adds a subtle tang that brightens the richness of the cream cheese and keeps the texture tender rather than dense or dry. It also contributes to the creamy mouthfeel that’s signature to a perfect cheesecake.

What if my Instant Pot doesn’t have a trivet?

If you don’t have a trivet, you can fashion a makeshift one by placing a heat-safe metal or silicone rack inside the pot. The key is to keep the cheesecake elevated above the water for even cooking.

How do I prevent cracks on my Instant Pot Chocolate Cheesecake?

Avoid overmixing the batter, add eggs slowly, and let the pressure release naturally rather than using quick release. Also, covering the pan with foil keeps moisture away and helps maintain an even cooking environment.

Final Thoughts

This Instant Pot Chocolate Cheesecake is truly a game changer for chocolate dessert lovers everywhere. It’s quick to assemble, impressively creamy, and bursting with chocolate flavor that satisfies every sweet tooth with ease. So go ahead and dive into making this scrumptious treat—you’ll soon wonder how you ever made cheesecake any other way!