Instant Pot Chocolate Chip Cheesecake
A delicious Triple Chocolate Cheesecake made completely in the Instant Pot! This tender, flavorful cheesecake is the perfect low-key dessert for entertaining – especially when your oven is busy cooking all of the other dishes you’re planning to serve.
Instant Pot Chocolate Chip Cheesecake Recipe
Chocolate cheesecake is one of those perfect desserts for satisfying everyone at the dinner table.
It’s decadent and rich (especially when it’s triple chocolate, like our recipe) while being light and balanced, thanks to the tang of the cream cheese and the saltiness of our secret-ingredient Ritz crackers in the crust.
This decadent and light cheesecake just melts in your mouth and while the sweet-salty-tangy flavor will keep you wanting more, it’s satisfying enough to enjoy just a small slice after a filling meal.
If you’ve never made cheesecake in the Instant Pot before, let me assure you that it is possibly the best way to make cheesecake! Your cheesecake will come out tender, soft and flavorful – it will not dry out like it can in the oven (not to mention it’s not as high-maintenance as oven-baked cheesecake with it’s water baths and exact temperature requirements which can be tricky if you don’t have a pricey convection oven).
How to freeze Instant Pot Cheesecake: While this cheesecake will keep for 4 days in the fridge after making, if you want you can freeze it for up to 3 months.
Allow the cheesecake to cool completely and refrigerate for at least 2 hours. Wrap the cheesecake with plastic wrap or tin foil and then place in a freezer Ziplock bag.
Looking for more Instant Pot Recipes? Check out our full collection here!
Instant Pot Chocolate Chip Cheesecake Ingredients
Crust
Filling
- Cream Cheese, softened
- Granulated White Sugar
- Large Eggs, room temperature
- All-Purpose Flour
- Cocoa Powder
- Sour Cream
- Vanilla Extract
- Chocolate Chips
Scroll down to the printable recipe card for full measurements.
Tip: the recipe below describes the basic process for making the cheesecake. To take mine over the top presentation-wise, I piped on some chocolate buttercream using a star tip and added some chocolate sprinkles to serve.
Kitchen Tools You May Find Helpful
- Measuring cups and spoons
- Baking pan that can fit in your Instant Pot (I use a 6″ springform pan)
- Electric mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer
- Large mixing bowls
- Instant Pot <– I’m so excited to upgrade to this one with air fryer capacities soon! (You can also just buy the lid which adds the air fryer capacity to your standard IP.)
How to Make Triple Chocolate Cheesecake in the Instant Pot
Grease the sides and bottoms of a 6-inch push pan and line the pan with a parchment round. Alternatively, you can also line the sides of the pan with parchment paper.
In a food processor, combine graham cracker crumbs, sugar and melted butter and pulse to mix ingredients. Then, press crust out on the bottom of the pan and ½ way up the sides. You can use the bottom of a glass to press down the crust.
Place pan in the freezer while making the filling. Freezing will help hold the crust together.
Mix the cream cheese and granulated sugar until nice and smooth, and then add in one egg at a time while mixing in between adding the eggs.
Add in the flour, cocoa powder, sour cream and vanilla and mix to incorporate.
Stir in chocolate chips.
Pour the filling into the push pan and tap the pan several times on the counter to remove air bubbles. You can also run a fork or knife through the cheesecake filling to remove air bubbles.
Cover the cheesecake with aluminum foil and/or a paper towel to prevent condensation from accumulating on the top of the cheesecake.
Add 1 ½ cups of water to the inner pot of the Instant Pot.
Using a sling (you can buy a sling for the Instant Pot or make one out of foil), lower the pan into the inner pot.
Close lid and set for a manual high-pressure cooking time of 30 minutes. Allow for a natural pressure release when the cooking time has finished.
Remove the cheesecake from the Instant Pot. Take the foil off of the top and gently soak up any condensation that has formed on the top of the cheesecake with a paper towel or flour sack towel.
Let the cheesecake cool on a wire rack for at least an hour before refrigerating for 12 hours or overnight.
After 12 hours, remove the cheesecake from the refrigerator and set the pan on top of a large can. Push the sides of the cake pan down, slowly.
Remove the cheesecake from the pan bottom, and set on a cake plate or serving tray.
Makes 8 servings.
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Instant Pot Triple Chocolate Cheesecake
Ingredients
Chocolate Crust:
- 1 cup Ritz Cracker Crumbs
- 1 Tablespoon Granulated White Sugar
- ¼ cup Unsalted Butter, melted
- 1 Tablespoon Cocoa Powder
Chocolate Chip Cheesecake Filling:
- 2 (8-ounce) packages Cream Cheese, softened
- ½ cup Granulated White Sugar
- 2 Large Eggs, room temperature
- 3 Tablespoons All-Purpose Flour
- 1 Tablespoon Cocoa Powder
- ¼ cup Sour Cream
- 1 teaspoon Vanilla Extract
- ½ cup Chocolate Chips
Instructions
- Grease the sides and bottoms of a 6-inch push pan and line the pan with a parchment round. Alternatively, you can also line the sides of the pan with parchment paper.
- In a food processor, combine graham cracker crumbs, sugar and melted butter and pulse to mix ingredients. Then, press crust out on the bottom of the pan and ½ way up the sides. You can use the bottom of a glass to press down the crust.
- Place pan in the freezer while making the filling. Freezing will help hold the crust together.
- Mix the cream cheese and granulated sugar until nice and smooth, and then add in one egg at a time while mixing in between adding the eggs.
- Add in the flour, cocoa powder, sour cream and vanilla and mix to incorporate.
- Stir in chocolate chips.
- Pour the filling into the push pan and tap the pan several times on the counter to remove air bubbles. You can also run a fork or knife through the cheesecake filling to remove air bubbles.
- Cover the cheesecake with aluminum foil and/or a paper towel to prevent condensation from accumulating on the top of the cheesecake.
- Add 1 ½ cups of water to the inner pot of the Instant Pot.
- Using a sling (you can buy a sling for the Instant Pot or make one out of foil), lower the pan into the inner pot.
- Close lid and set for a manual high-pressure cooking time of 30 minutes. Allow for a natural pressure release when the cooking time has finished.
- Remove the cheesecake from the Instant Pot. Take the foil off of the top and gently soak up any condensation that has formed on the top of the cheesecake with a paper towel or flour sack towel.
- Let the cheesecake cool on a wire rack for at least an hour before refrigerating for 12 hours or overnight.
After 12 hours, remove the cheesecake from the refrigerator and set the pan on top of a large can. Push the sides of the cake pan down, slowly. - Remove the cheesecake from the pan bottom, and set on a cake plate or serving tray.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 264Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 70mgSodium: 113mgCarbohydrates: 30gFiber: 1gSugar: 21gProtein: 4g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves this easy triple chocolate cheesecake recipe as much as mine does!
For more easy Instant Pot ideas, check out our full Instant Pot recipe collection here:
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