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The instant pot has changed cooking for many of us, and this Instant Pot Death by Chocolate Cheesecake Recipe is proof of that! The decadent taste of chocolate melting in your mouth is what everyone needs anytime of year. If you are looking for a delicious dessert that is easy to make, you have found it, my friends!
Another cheesecake recipe that I love is this Instant Pot Oreo Cheesecake!
These rich Instant Pot Death by Chocolate Cheesecake Recipe is especially great for those times that you just don’t have enough oven space to cook dessert too! I just love making all recipes in my Instant Pot, but cooking a cheesecake like this takes dessert making it to a whole new level! Imagine being able to create a cheesecake in a small amount of time while still prepping and cooking the rest of your meal or while you are out running errands or simply hanging out watching TV!
Instant Pot Death by Chocolate Cheesecake Recipe is really simple to make, yet you will blow your dinner guests away when you serve it to them. I am a food prep kind of girl so I love the fact that I can plan ahead, make this cheesecake the night before and have it prepped to serve at dinner the next night, with barely any work involved!
Instant Pot Death by Chocolate Cheesecake Recipe makes a fantastic dessert to add to any holiday or family dinner. It can even be a gorgeous, delicious addition to your next Sunday brunch. Chocolate cheesecake in the middle of the day? Yes, please!
WHY IT WORKS
- Ummmm, it’s chocolate!
- A rich, decadent dessert is a show stopper at any dinner party.
- The Instant Pot makes your cheesecake appear flawless and NO CRACKS!
RECIPE VARIATIONS
- Looking for a flavor variation? Use a different flavor of cookie! You can use vanilla, red velvet..the list goes on!
- Looking to go gluten-free? You can skip the crust all together!
- I must say, the ganache is delicious, but you can mix it up with any toppings you wish, or you can skip the toppings altogether. It’s still amazing!
COOK’S TIPS
- Be sure and leave the foil on the cheesecake as it is cooling.
- Be sure and let the cheesecake set overnight in the refrigerator to be sure it sets completely.
If you are NEW to using a Instant Pot, print out the recipe below and then scroll back up and read our guide on How to Use an Instant Pot!
What Springform Pan Fits Inside My Pressure Cooker?
I have been emailed this time and time again! So, let me address the issue!
I have a 8 qt. Instant Pot and a Crock-Pot Express. Both fit this 6″ Wilton Springform Pan perfectly. I believe the difference in the sizes of these are the height. So, if you purchase that 6″ Springform pan, you should be just fine!
Can you make a cheesecake in the Instant Pot?
Yes, yes you can! I actually have preferred to make my cheesecakes in the Instant Pot. They don’t crack like they do with the heat of my gas stove. By putting the cheesecake in a water bath the steam of the Instant Pot helps to keep the cheesecake moist and doesn’t crack!
Watch me make it below…
WHAT YOU’LL NEED TO MAKE INSTANT POT DEATH BY CHOCOLATE CHEESECAKE RECIPE
- Oreos
- cream cheese
- sour cream
- sugar
- cocoa powder
- eggs
- melted semi-sweet chocolate
- vanilla
- chocolate chips
- ½ cup heavy whipping cream
How Do I Make an Oreo Crust?
Prepare your crust by placing your Oreos into a food processor and blend until they form crumbs.
Place your Oreos in a pre-greased 6” springform pan, and pack down with your hand or a measuring cup.Place in the freezer until the filling is ready.
What kind of melted chocolate do I use in the cheesecake filling?
Personally, I use a semi-sweet chocolate. However, if my family enjoyed dark chocolate a little more, I would totally use dark chocolate for that dark deep flavor!
HOW TO MAKE INSTANT POT DEATH BY CHOCOLATE CHEESECAKE RECIPE
To make your filling, start with all room temp ingredients. Place your cream cheese into a large mixing bowl, and mix on high until light and fluffy.Add in your sugar and mix until just combined.Add in sour cream and mix until just combined, being careful not to overmix.
Add in the melted chocolate, cocoa powder, and vanilla and mix until combined.Last, add in your eggs, you want to make these the very last thing you mix in and mix as LITTLE as possible. Add your eggs one at a time and mix just enough so that they are fully incorporated.
Pour your filling into your prepared crust, and cover the top of your pan with tin foil. If you would like to take it a step further, you can cover the bottom of the pan as well. Prepare your instant pot with one cup of water, and place your trivet in the bottom of your pot.
TIP: Make a sling by tearing a piece of aluminum foil, and folding in making a long strip, and place that on your trivet.
This will make it easier to remove your pan afterward! Place your pan in your pot, and place the lid on, and make sure it is sealed.
Place on high pressure for 35 minutes.
After 35 minutes, allow for a natural release. When you can open the pot, take the pan out, and place somewhere that it can cool. I do not take the foil off of the top, If you want you can at this point, just know it may look like it is undercooked and very jiggly. It’s OKAY! After it cools completely, place it in the fridge overnight.
Once your cheesecake has set overnight. Make your ganache by combining the chocolate and cream into a microwave safe bowl. Microwave for 30-second intervals until the chocolate is mostly melted. Stir the chocolate until all is melted and it thickens slightly and pour onto your cheesecake.
Shop the Recipe
8 qt. Instant Potor a Crock-Pot Express
6″ Wilton Springform Pan– fits inside both of my pressure cookers mentioned above perfectly. I believe the difference in the sizes of these are the height. So, if you purchase that 6″ Springform pan, you should be just fine!
Other Recipes You’ll Enjoy!
- Oreo Brownies + Video
- Green Beans and Bacon in the Instant Pot + Video
- Marci’s Chocolate Chip Cookie Dough + Recipe Video
- Instant Pot Spinach Artichoke Dip
- Homemade Chocolate Syrup Recipe + Video
- Cream Cheese Stuffed Jalapeno Peppers with Bacon + Video
Print This Recipe Pin This Recipe
INSTANT POT DEATH BY CHOCOLATE CHEESECAKE RECIPE
A decadent dessert, perfect for any occasion.
Course Dessert
Cuisine American
Keyword instant, pot, pressure, cooker, cheesecake, dessert, chocolate
Prep Time 10 minutes minutes
Cook Time 35 minutes minutes
Refrigeration time 12 hours hours
Total Time 45 minutes minutes
Servings 8
Author Michelle
Ingredients
Crust
- 20 Double Stuffed Oreo Cookies with filling
Filling:
- 2 packs room temp cream cheese Philadelphia is best
- ½ cup sour cream
- 6 tbsp sugar
- 2 tbsp unsweetened cocoa powder
- 2 eggs
- 4 oz semi sweet melted chocolate
- 1 tsp vanilla
- Ganache for topping:
- ½ cup chocolate chips
- ½ cup heavy whipping cream
Instructions
Ganache for topping:
½ cup chocolate chips
½ cup heavy whipping cream
How Do I Make an Oreo Crust?
Prepare your crust by placing your oreos into a food processor and blend until they form crumbs.
Place your oreos in a 6” springform pan, and pack down with your hand or a measuring cup.
Place in the freezer until the filling is ready.
To make your filling, start with all room temp ingredients. Place your cream cheese into a large mixing bowl, and mix on high until light and fluffy.
Add in your sugar and mix until just combined.
Add in sour cream and mix until just combined, being careful not to overmix.
Add in the melted chocolate, cocoa powder, and vanilla and mix until combined.
Last, add in your eggs, you want to make these the very last thing you mix in and mix as LITTLE as possible. Add your eggs one at a time and mix just enough so that they are fully incorporated.
Pour your filling into your prepared crust, and cover the top of your pan with tin foil. If you would like to take it a step further, you can cover the bottom of the pan as well.
Prepare your instant pot with one cup of water, and place your trivet in the bottom of your pot.
TIP: Make a sling by tearing a piece of aluminum foil, and folding in making a long strip, and place that on your trivet. This will make it easier to remove your pan afterwards!
Place your pan in your pot, and place the lid on, and make sure it is sealed.
Place on high pressure for 35 minutes.
After 35 minutes, allow for a natural release. When you can open the pot, take the pan out, and place somewhere that it can cool. I do not take the foil off of the top, If you want you can at this point, just know it may look like it is undercooked and very jiggly. It’s OKAY! After it cools completely, place it in the fridge overnight.
Once your cheesecake has set overnight. Make your ganache by combining the chocolate and cream into a microwave safe bowl. Microwave for 30 second intervals until the chocolate is mostly melted. Stir the chocolate until all is melted and it thickens slightly and pour onto your cheesecake.
Serve and enjoy!
Notes
28 SmartPoints per slice on the WW FreeStyle Plan
Nutrition
Calories: 190kcal | Carbohydrates: 18g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 70mg | Sodium: 40mg | Potassium: 67mg | Fiber: 0g | Sugar: 16g | Vitamin A: 395IU | Vitamin C: 0.2mg | Calcium: 46mg | Iron: 0.5mg
