Description
This Instant Pot Chocolate Cheesecake is a rich, smooth, and decadent dessert layered with chocolate flavor. Made with a creamy chocolate filling, Oreo crust, silky ganache, and chocolate whipped cream, it’s the ultimate treat for chocolate lovers — all made easier in the Instant Pot.
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
Instructions
- Prepare the Crust: Spray a 7-inch springform pan with nonstick spray. Pulse Oreo cookies in a food processor until finely ground. Add melted butter and salt, and pulse to combine.
- Press the mixture into the bottom and 1 inch up the sides of the springform pan. Freeze while preparing the filling.
- Make the Filling: Beat softened cream cheese in a stand mixer on high speed for 3–4 minutes until smooth and fluffy. Scrape the bowl, add sugar, and beat for 2–3 more minutes.
- Add cocoa powder and flour, and mix until just combined. Scrape down the bowl again and make sure there are no lumps.
- Add melted chocolate, heavy cream, and vanilla extract. Mix on medium-high for 2–3 minutes.
- Reduce mixer speed to low and add eggs one at a time, mixing only until the yolks disappear. Do not overmix.
- Pour the batter into the prepared crust and gently tap to remove air bubbles. Cover tightly with aluminum foil.
- Cook in Instant Pot: Add 1 cup water and a trivet to the Instant Pot. Place the springform pan on the trivet. Seal and cook on high pressure for 40 minutes. Let the pressure release naturally.
- Remove the cheesecake and let it cool completely at room temperature. Then chill in the refrigerator for at least 6 hours, preferably overnight.
- Make Ganache: Heat cream until just simmering and pour over chocolate chips. Let sit 1–2 minutes, then stir until smooth. Cool slightly and pour over chilled cheesecake.
- Make Chocolate Whipped Cream: Beat heavy cream, cocoa powder, powdered sugar, and vanilla extract until stiff peaks form. Pipe onto cheesecake and garnish with chocolate shavings if desired.
Notes
- Use room temperature ingredients for a smoother filling.
- If the top of the cheesecake has moisture from the foil, gently blot with a paper towel.
- Chill overnight for best texture and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 570
- Sugar: 36g
- Sodium: 290mg
- Fat: 42g
- Saturated Fat: 24g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 145mg
