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–+ servings

Instant Pot® Chocolate Cheesecake

Instant Pot® Chocolate Cheesecake is a rich, creamy chocolate cheesecake cooked under pressure in an Instant Pot rather than baked in an oven.
It typically includes:
A chocolate cookie-crumb crust
Cream cheese, sugar, and eggs
Melted chocolate or cocoa powder
Vanilla and sometimes sour cream or heavy cream
The cheesecake is assembled in a small springform or push-pan, covered loosely with foil, placed on a trivet above water, and pressure-cooked. After cooling, it’s refrigerated for several hours so it sets properly. It can be topped with chocolate ganache, whipped cream, or berries.
Pressure cooking creates a moist environment that helps produce an especially smooth cheesecake with fewer cracks. “Instant Pot” is a registered trademark for a brand of electric multicookers.
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Prep Time 30 minutes
Cook Time 30 minutes
Time to chill 4 hours
Total Time 5 hours
Course Dessert
Cuisine American
Servings 6 servings
Calories 631 kcal
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Ingredients
 
 

Crust:

Batter:

  • 16 oz. cream cheese 2 blocks 8 oz, room temperature
  • 1 tsp real vanilla extract
  • ¼ cup heavy cream room temperature
  • 1/3 cup powdered monk fruit sweetener *For a sweeter cheesecake, add an additional 1-2 tbsp powdered monk fruit sweetener
  • 3 oz. unsweetened baking chocolate melted
  • 2 large eggs room temperature
  • 1¼ cups water
  • 10 large strawberries sliced

Optional Chocolate Sauce:

Instructions
 

  • Coat the inside of the springform pan with the non-stick cooking spray or cut the parchment paper to fit the bottom and line the sides. Set aside.
  • Prepare the crust by combining all ingredients in a medium bowl. Stir until the ingredients are thoroughly combined. Press the crumbly crust into the bottom of the prepared springform pan and spread into a uniform layer covering the entire bottom of the pan. Place in the freezer until ready to use.
  • To prepare the batter, beat the room-temperature cream cheese on medium-low speed until just blended. (Do not overwork to avoid incorporating extra air into the batter).
  • Add the vanilla extract and beat again for 10 seconds or until just combined.
  • Add the heavy cream and the monk fruit sweetener and beat for 10-15 seconds or until just combined. Scrape the sides of the bowl with a rubber spatula to incorporate any remaining ingredients into the batter.
  • Add melted chocolate and beat briefly until just combined.
  • Finally, add the eggs, one at a time, and beat until incorporated into the batter. Scrape the sides of the bowl with a rubber spatula as above.
  • Remove the springform pan from the freezer and pour the batter on top of the chilled crust. Smooth into a uniform layer and gently tap the pan on the counter several times to release any air bubbles in the batter.
  • Pour the water into the bottom of the Instant Pot® and place the springform pan onto the trivet that comes with the Instant Pot®. Carefully place the trivet with the handles positioned upwards for easy removal.
  • Add the lid and lock into place. Select the “Manual” button and make sure it is set to “High.” Adjust cook time to 30 minutes.
  • When cook time is complete, allow pressure to release naturally until the pin drops. Carefully remove the lid and lift the cheesecake out by the trivet handles. Set on the counter to cool for 10-15 minutes before transferring to the refrigerator to chill for at least 4 hours to overnight.
  • To Prepare Chocolate Sauce: Combine all ingredients in a medium bowl and stir until completely blended and smooth. Use immediately.
  • Once chilled, pour the chocolate sauce on top, if desired, and garnish with fresh strawberry slices before serving. Enjoy!
    • Tip: Batter ingredients MUST be room temperature for this recipe to work. Allow 2 hours or more to achieve the correct temperature.
Start Cooking
Disclaimer

Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.

Nutrition

Calories: 631kcal (32%)Carbohydrates: 19g (6%)Protein: 14g (28%)Fat: 60g (92%)Saturated Fat: 32g (200%)Polyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 173mg (58%)Sodium: 274mg (12%)Potassium: 393mg (11%)Fiber: 7g (29%)Sugar: 7g (8%)Vitamin A: 1542IU (31%)Vitamin C: 27mg (33%)Calcium: 164mg (16%)Iron: 4mg (22%)
Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Equipment

Keyword cake, cheese, chocolate, Instant Pot
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