Name: Instant Pot Chocolate Cheesecake
Prep time: 30 min
Cook time: 40 min
Total time: 9 h 10 min
Cuisine: American
Ingredients: Crust:; 1½ cups Oreo cookie crumbs (about 15 cookies); 3 tablespoons butter, melted; ½ teaspoon salt; Filling:; 16 ounces cream cheese, softened; ½ cup granulated sugar; ¼ cup unsweetened cocoa powder; 2 tablespoons all-purpose flour; 6 ounces semi-sweet baking chocolate, melted; ½ cup heavy whipping cream; 1 teaspoon vanilla extract; 2 large eggs; Chocolate Whipped Cream:; 1 cup heavy whipping cream; 2 tablespoons unsweetened cocoa powder; 3–4 tablespoons powdered sugar; 1 teaspoon vanilla extract; Ganache:; ¼ cup heavy whipping cream; ½ cup semi-sweet chocolate chips; Chocolate shavings, for garnish

Jump to Recipe·Leave a Review

If you’re a chocolate lover looking for your next favorite dessert, this Instant Pot Chocolate Cheesecake is calling your name. Rich, creamy, and indulgent, this cheesecake is layered with chocolate flavor from the crust to the filling, topped with a luscious chocolate ganache and swirls of chocolate whipped cream. And the best part? It’s all done in your Instant Pot!

Why You’ll Love This Recipe

This recipe is everything you want in a chocolate dessert: ultra-smooth texture, deep chocolate flavor, and beautiful presentation. Making cheesecake in the Instant Pot means no water baths or cracked tops—just perfect results every time. The Oreo crust adds a crunchy base, the filling is silky and rich, and the ganache and whipped cream take it over the top. It’s an ideal make-ahead dessert for birthdays, holidays, or any special occasion.

Instant Pot Chocolate Cheesecake

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Crust

1½ cups Oreo cookie crumbs (about 15 cookies)
3 tablespoons butter, melted
½ teaspoon salt

Filling

16 ounces cream cheese, softened
½ cup granulated sugar
¼ cup unsweetened cocoa powder
2 tablespoons all-purpose flour
6 ounces semi-sweet baking chocolate, melted
½ cup heavy whipping cream
1 teaspoon vanilla extract
2 large eggs

Toppings

Chocolate Whipped Cream

1 cup heavy whipping cream
2 tablespoons unsweetened cocoa powder
3–4 tablespoons powdered sugar
1 teaspoon vanilla extract

Ganache

¼ cup heavy whipping cream
½ cup semi-sweet chocolate chips
Chocolate shavings, for garnish (optional)

Directions

Make the Crust

Spray a 7-inch springform pan with nonstick spray, including the sides.
In a food processor, pulse the Oreo cookies until they become fine crumbs.
Add melted butter and salt. Pulse again until fully combined.
Press the mixture into the bottom and 1 inch up the sides of the springform pan.
Freeze while you prepare the filling.

Prepare the Filling

In a stand mixer with a paddle attachment, beat the softened cream cheese on high for 3–4 minutes until fluffy and lump-free.
Add the sugar and beat for another 2–3 minutes.
Scrape the bowl, then add cocoa powder and flour. Mix until just combined.
Scrape again and ensure there are no cream cheese lumps.
Add the melted chocolate, heavy cream, and vanilla extract. Mix on medium-high for 2–3 minutes.
Reduce mixer to low and add eggs one at a time, mixing just until combined—do not overmix.
Scrape the bowl and pour the batter into the prepared crust. Tap gently to release air bubbles.
Cover the pan tightly with aluminum foil.

Pressure Cook the Cheesecake

Add 1 cup of water to the Instant Pot and place the trivet inside.
Set the cheesecake on the trivet and secure the lid with the valve in the sealing position.
Cook on High Pressure for 40 minutes with a natural release.
Remove cheesecake and cool completely at room temperature.
Chill in the refrigerator for at least 6 hours, preferably overnight.

Make the Ganache

Heat ¼ cup of heavy cream until just simmering.
Pour over ½ cup of chocolate chips in a bowl. Let sit for 1–2 minutes, then stir until smooth.
Cool slightly, then spread over the chilled cheesecake.

Make Chocolate Whipped Cream

In a mixing bowl, combine heavy cream, cocoa powder, powdered sugar, and vanilla.
Beat with a hand mixer or stand mixer until stiff peaks form.
Pipe or dollop onto the chilled cheesecake. Garnish with chocolate shavings if desired.

Servings and timing

Servings: 6 people
Prep time: 30 minutes
Cook time: 40 minutes
Cooling/chill time: 8 hours
Total time: 9 hours 10 minutes

Variations

Mint Chocolate: Add ½ teaspoon peppermint extract to the filling for a minty twist.
Espresso Chocolate: Stir 1 teaspoon instant espresso powder into the filling for a mocha flavor.
Nutty Base: Add crushed toasted almonds or hazelnuts to the crust for a nutty finish.
Dark Chocolate Ganache: Use dark chocolate chips or bars for a richer ganache topping.
Mini Cheesecakes: Divide the batter into ramekins or silicone molds and reduce pressure cooking time to 18–20 minutes.

Storage/Reheating

Storage: Store the cheesecake covered in the refrigerator for up to 5 days.

Freezing: Wrap the whole cheesecake or individual slices tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

Reheating: This cheesecake is best served cold or at room temperature. Do not reheat.

FAQs

Can I make this without an Instant Pot?

Yes, but the cook time and method will change. Use a water bath and bake at 325°F for about 60 minutes in a regular oven.

Can I use a different pan size?

A 7-inch springform pan fits perfectly in most Instant Pots. You can use a 6-inch pan, but adjust the cook time slightly longer.

What kind of chocolate should I use?

Semi-sweet baking chocolate is ideal for balance, but dark chocolate can be used for a richer flavor.

How do I prevent lumps in the filling?

Make sure the cream cheese is fully softened and beat it well before adding other ingredients.

Can I skip the ganache or whipped cream?

Yes, but they add richness and texture. The cheesecake is still delicious on its own.

Why is my cheesecake slightly jiggly after cooking?

That’s normal! It will firm up completely during the chilling process.

Do I need to cover the cheesecake in the Instant Pot?

Yes, cover it with foil to prevent condensation from dripping onto the surface.

Can I make it ahead of time?

Definitely—this cheesecake is best made the day before so it has time to chill and set.

How do I get a clean slice?

Use a sharp knife dipped in hot water and wiped clean between each slice.

Can I make this gluten-free?

Yes, use gluten-free chocolate sandwich cookies for the crust, and ensure all other ingredients are gluten-free.

Conclusion

Instant Pot Chocolate Cheesecake is a show-stopping dessert that’s rich, indulgent, and surprisingly easy to make. With a velvety chocolate filling, a crunchy Oreo crust, and luscious toppings, it’s the perfect treat for holidays, birthdays, or any time you’re craving serious chocolate bliss. Once you try this pressure-cooked cheesecake method, you’ll never look back.