Instant Pot Chocolate Cheesecake (Option for Mini Cheesecakes)
Instant Pot Chocolate Cheesecake is creamy and absolutely delicious. Made with a cookie crust and topped with chocolate ganache. The recipe includes mini cheesecakes!
Prep Time15 minutesmins
Cook Time35 minutesmins
Natural Release18 minutesmins
Total Time1 hourhr8 minutesmins
Course: Dessert
Cuisine: American
Keyword: cheesecake, chocolate, graham, instant pot, pressure cooker, valentine's day
Combine finely crushed chocolate sandwich cookies and salt.
Melt the 4 tablespoon of butter and mix in the cookie mixture
Spray the bottom and sides of the springform pan/s with baking spray.
Press the cookie crust mixture into the bottom of the pan and use the back of a spoon to gently press it up on the sides.
Bake the crust in the oven for 15 minutes.*
Using a double boiler, melt the chocolate chips and set aside.
Meanwhile, using a food processor, combine the room temperature cream cheese and heavy cream. Blend using short pulses.
Add in the sugar, cornstarch, 2 tsp vanilla, and salt. Quick Pulses until just incorporated. Scrape down the sides of the bowl as necessary.
Fold in the melted chocolate chips.
Add in the room temperature eggs and blend using short pulses until just combined. This part is critical!
Pour into the greased springform pan/s and allow the filling to settle.
Gently pick up the springform pan and "tap" it onto the counter to pop any air pockets that may be in the filling. Smooth out the top with a spatula.
Pour 1 cup of water into the pot and put the trivet into place.
Create a sling out of foil or use an Instant Pot silicone sling and place it in the Instant Pot.
Gently place the cheesecake in the Instant Pot and close the lid.
Set the pot to MANUAL and cook for 35 minutes.**
Allow the Instant Pot to Natural Release for 18 minutes before removing the lid.
Carefully remove the cheesecake from the Instant Pot. Use a paper towel to soak up any water that may be laying on top of the cheesecake.
Allow the cheesecake to sit on the counter for 10 minutes before moving the cheesecake to chill in the refrigerator for 24 hours.
Once cheesecake is chilled, it is safe to remove the cheesecake from the pan.
Chocolate Ganache Topping
In a small saucepan, heat the heavy cream until bubbly. Don't overheat.
Place chocolate chips in a bowl and pour the heated heavy cream over them.
Allow the chocolate chips to melt some before stirring.
Let the chocolate ganache to cool before pouring over chilled cheesecake.
Notes
*To prepare mini cheesecakes, prepare the crust as directed but divide into 3 separate springform pans. Bake at 325° for 6 minutes. **Prepare the batter as directed but spoon the cheesecake filling equally between the 3 preared cheesecake crusts. Pressure cook for 11 minutes and allow a Natural Release for 18 minutes.