The Ultimate Dessert Indulgence

If you’re a chocolate lover searching for the ultimate indulgence, look no further than this Instant Pot Chocolate Cheesecake. Rich, creamy, and packed with layers of deep chocolate flavor, this dessert brings together a perfectly crunchy Oreo crust, a velvety cheesecake center, and a glossy ganache topping—all effortlessly cooked in your Instant Pot.

Whether you’re a busy home baker, a cheesecake connoisseur, or someone just dipping their toes into the Instant Pot dessert world, this recipe is for you. It’s ideal for birthdays, holidays, dinner parties, or simply satisfying that late-night chocolate craving. The best part? You don’t need to turn on your oven!

Let’s dive into this game-changing chocolate cheesecake that’s bound to become a staple in your dessert rotation.

Why This Instant Pot Chocolate Cheesecake Works

This isn’t just any chocolate cheesecake—it’s a no-fuss, crowd-pleasing showstopper that’s made simpler and faster thanks to the Instant Pot.

No oven required – the Instant Pot creates the perfect steamy environment for a crack-free, smooth cheesecake every time.
Rich layers of flavor – from the Oreo cookie crust to the chocolate-infused filling and ganache topping, every bite is a luxurious experience.
Make-ahead friendly – refrigerate overnight and serve chilled the next day, making this ideal for planning ahead.

This recipe is great for beginner bakers, Instant Pot aficionados, or anyone looking to impress without stress.

Ingredients You’ll Need

For the Crust:

20 double stuffed Oreos

For the Cheesecake Filling:

2 (8 oz) blocks cream cheese, softened
½ cup sour cream
⅓ cup sugar
2 tsp cocoa powder
1 tsp pure vanilla extract
½ cup semi-sweet chocolate chips, melted
2 large eggs

For the Chocolate Ganache Topping:

1 cup semi-sweet chocolate chips
½ cup heavy whipping cream
Chocolate sprinkles (optional, but highly recommended!)

Equipment You’ll Need

Instant Pot (6 or 8 quart)
Trivet with handles
8-inch springform pan
Parchment paper
Food processor or blender
Mixing bowls (large and medium)
Hand mixer or stand mixer
Rubber spatula
Saucepan
Wire rack
Aluminum foil

Step-by-Step Directions

1. Make the Crust

Start by preparing the Oreo crust:

Add Oreos to a food processor and pulse until finely crushed into crumbs.
Line the bottom of an 8-inch springform pan with parchment paper and lightly grease the sides.
Press the crumbs firmly into the bottom and up the sides of the pan to form the crust.
Place the crust in the freezer to firm up while preparing the filling.

Tip: Use the bottom of a measuring cup to evenly press the crust into the pan.

2. Prepare the Cheesecake Filling

In a large mixing bowl, beat softened cream cheese, sugar, and cocoa powder until smooth and creamy.
Add the sour cream and mix until combined.
Pour in melted chocolate and vanilla extract, continuing to beat until well blended.
Add eggs one at a time, mixing on low speed just until incorporated.

Note: Avoid over-mixing once you add the eggs to prevent cracks in the cheesecake.

3. Assemble & Cook

Remove the crust from the freezer and pour the cheesecake batter into the pan.
Cover the top of the pan tightly with aluminum foil.
Add 1 cup of water to the bottom of your Instant Pot.
Place the springform pan on the trivet and lower it into the pot.
Secure the lid, set the valve to “Sealing,” and cook on High Pressure for 35 minutes.
Allow a natural pressure release (about 15–20 minutes).
Carefully remove the cheesecake and let it cool on a wire rack.
Once cool, refrigerate overnight for best results.

4. Make the Ganache

Heat the heavy cream in a small saucepan over medium heat until it begins to simmer.
Pour the hot cream over the chocolate chips in a bowl and let sit for 3 minutes.
Whisk until smooth and glossy.
Pour over the chilled cheesecake and spread evenly.
Add chocolate sprinkles on top for a final touch of flair.

Storage Instructions

Refrigerator: Store leftover cheesecake in an airtight container or wrapped in plastic wrap for up to 5 days.

Freezer: To freeze, wrap individual slices tightly in plastic and foil. Freeze for up to 2 months. Thaw overnight in the fridge before serving.

Recipe Variations & Substitutions

Crust swap: Use chocolate graham crackers or chocolate wafer cookies instead of Oreos.
Flavor boost: Add 1 tsp espresso powder to the filling to intensify the chocolate flavor.
Toppings: Try crushed nuts, fresh raspberries, or a dusting of cocoa powder for variation.
Lighter version: Use reduced-fat cream cheese and light sour cream. The texture will be slightly different but still delicious.

Serving Suggestions

This cheesecake is indulgent on its own, but here are some pairing ideas to elevate the experience:

Drink pairings: A bold cup of coffee, a glass of port, or a mocha latte.
Food pairings: Fresh berries, whipped cream, or a scoop of vanilla ice cream balance the richness beautifully.

Frequently Asked Questions (FAQ)

Can I make this without an Instant Pot?

Yes! Bake the cheesecake at 325°F in a water bath for 55–65 minutes or until the center is slightly jiggly. Then refrigerate overnight.

Why is my cheesecake cracked?

Over-mixing the batter or quick pressure release can cause cracks. Use a natural release and avoid overbeating once the eggs are added.

How do I know when the cheesecake is done?

The edges should be set, and the center should still have a slight wobble. It will continue to firm up as it cools and chills.

Can I skip the ganache?

You can, but it adds a luxurious finishing touch! Alternatively, top with whipped cream or fruit.

Final Thoughts

This Instant Pot Chocolate Cheesecake is the epitome of decadent desserts—easy enough for weeknight indulgence and impressive enough for a celebration. Rich, chocolatey, and perfectly creamy, it’s bound to become your go-to sweet treat.

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Happy baking! 🍫🍰

Decadent Instant Pot Chocolate Cheesecake