Instant Pot Chocolate Cheesecake

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This is a triple chocolate cheesecake! We’re putting a smooth and creamy chocolate cheesecake filling on top of a chocolate sandwich cookie crust and drizzling the whole thing in, you guessed it, more chocolate!

Instant Pot Chocolate Cheesecake

This isn’t your typical cheesecake. It’s cheese-free and egg-free, and it’s made with yogurt. This chocolate cheesecake is a variation of my popular 2-ingredient cheesecake recipe.

The best thing about this fuss-free, show-stopping dessert? It might just be one of the best chocolate cheesecake recipes out there. It’s definitely one of the easiest.

Instant Pot Chocolate Cheesecake

The Ingredients

We’ve got three layers of chocolate here.

  • Crust: chocolate sandwich cookies + butter
  • Filling: cocoa powder, condensed milk, and greek yogurt
  • Chocolate Ganache: chocolate chips, butter, heavy cream
Instant Pot Chocolate Cheesecake

How to make Chocolate Cheesecake in an Instant Pot:

Make the crust. Blend cookies, add butter, and press into a cheesecake pan.

Instant Pot Chocolate Cheesecake

Blend the chocolate filling (so the cocoa powder mixes in well), pour it over the crust. Cover the cheesecake with foil and put it in the Instant Pot.

Instant Pot Chocolate Cheesecake

Remove it from the pot, let it cool a bit, then unmold it from the pan. Put it in the fridge to set.

Instant Pot Chocolate Cheesecake

Make a simple chocolate ganache, and pour that on top of the chilled cheesecake! Put it back into the fridge for the chocolate to firm up or eat it right away – your choice!

Instant Pot Chocolate Cheesecake

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Instant Pot Chocolate Cheesecake

I do have one regret about this triple chocolate cheesecake.

And that is, not making this a quadruple chocolate cheesecake. πŸ˜‚

Yes, please feel free to groan, lol. Next time I make this, I might switch out the raspberries for chocolate sprinkles/curls/shavings or maybe top it with some chopped chocolate candy bars (Snickers! PB cups!). Or wait, maybe brownie crumbles? All of the above? Yes, I think we have a plan. Let me know what you think if you make this!

Instant Pot Chocolate Cheesecake

Instant Pot Chocolate Cheesecake

Instant Pot Chocolate Cheesecake

Instant Pot Chocolate Cheesecake

5 from 9 reviews
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Ingredients
 

Chocolate Cookie Crust:

  • 10 chocolate sandwich cookies (Oreos or gluten-free Goodie Girl cookies)
  • 4 tablespoons butter melted

Chocolate Cheesecake Filling

  • 1 (14 ounce) can condensed milk
  • 1 cup (8 ounces) whole milk unsweetened Greek yogurt (full-fat)
  • 3 tablespoons cocoa powder
  • 1 teaspoon vanilla extract

Chocolate Ganache Topping

  • 4 ounces chocolate chips
  • 1 tablespoon butter room temperature
  • Β½ cup (4 ounces) heavy cream
  • Raspberries optional for topping

Instructions
 

Chocolate Cookie Crust:

  • Process the cookies in a food processor to a fine crumb.
  • Add the melted butter and pulse until moist.
  • Press the crumbs into the bottom of a greased 6-inch cheesecake pan with a removable bottom.
    Instant Pot Chocolate Cheesecake

Cheesecake Filling:

  • Add the condensed milk, greek yogurt, cocoa powder, and vanilla extract to a bowl and whisk well.
  • Use an immersion blender to blend the mixture, this will ensure the cocoa blends really well into the mixture (otherwise, you will see large specks of cocoa).
    Instant Pot Chocolate Cheesecake
  • Pour the mixture on top of the crust, then cover the pan with foil.
  • Add 2 cups of water into the steel inner pot, then place the trivet/wire rack that came with your pressure cooker into the pot (a tall trivet works too). Place the cheesecake pan on top of the rack.
  • Secure the lid, close the pressure valve, and cook for 30 minutes at high pressure.
  • Naturally release pressure for 20 minutes, then release any remaining pressure (do not leave the cheesecake sitting in the pot).
  • Place the cheesecake on a wire rack, remove foil, and let it cool down for an hour.
    Instant Pot Chocolate Cheesecake
  • After an hour, unmold the cheesecake – it’s easiest to unmold while slightly warm (you may need to run a paring knife along the edges of the cake if it appears to be sticking).
  • Put the cheesecake in the fridge to chill for 4-6 hours or overnight. The cake will set as it cools.

Chocolate Ganache:

  • Place the chocolate chips and butter in a small bowl.
  • In a small saucepan, bring the cream to a simmer, then pour over the chocolate chips and butter and whisk until smooth. Cool for around 5 to 8 minutes, or until the mixture thickens a bit.
  • Pour the chocolate ganache over the chilled cheesecake. Put in the fridge for an hour for the ganache to set.
    Instant Pot Chocolate Cheesecake

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Instant Pot Chocolate Cheesecake
Instant Pot Chocolate Cheesecake
Instant Pot Chocolate Cheesecake

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

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Comments

  1. Tanuka Ghoshal says

    5 stars
    This is super delicious! Not a baker, followed this to the T. Couldn’t stop eating it, that’s the problem! I froze some of it hoping to save for later- but the frozen version also tasted great, as the cheesecake part set really well that way. So can’t make this too often- but will certainly indulge once in a while.

  2. Jasmine Dhaliwal says

    Thank you so much Ashley for all the recipes ❀ I’m going to make all the cheesecakes one for each family member birthday πŸ™‚ chocolate for my husband, Mango for my son. My mother in law loves coconut can you suggest how can I make coconut version of this cheesecake. I’m think coconut milk/ coconut cream but I’m not sure how to use them can you please suggest something? Thanks again!

    • Ashley - My Heart Beets says

      Jasmine, I’m so glad you like them! Love that you’re planning to do that for your family! I haven’t made a coconut version, but I bet it’d be delicious with some sweetened shredded coconut mixed in or even on top! You can try adding a few tablespoons of coconut cream, though I wouldn’t add too much as it could change the texture/make the cheesecake runny. Let me know how it goes if you try πŸ™‚

  3. veronica bellotti says

    Sometimes because of Covid it has been difficult to get Condensed milk, (supermarket shelf empty of it) many people making your Cheese cakes Ashley!!:)). So I’v made this chocolate version already without ganache, it was wolfed done, making again today but could only get Vegan condensed milk. I think you may have mentioned that before.

    • Ashley - My Heart Beets says

      Hi Veronica, I’m glad you were able to make it! I’ve tried this with coconut condensed milk and unfortunately, it doesn’t work. I’m not sure what type of vegan condensed milk you’re planning to use, but just be aware it may not work. Let me know!

  4. Indresh Kaur says

    5 stars
    Made the mango and chocolate cheesecakes in instant pot. Amazing recipes. Thanks Ashley for providing wonderful IP recipes. I have recommended your website to all my family members around the globe. Thanks again. Thanks beta.

  5. Isha Gujrathi says

    5 stars
    This is so decadent πŸ˜‹πŸ˜‹πŸ˜‹πŸ˜πŸ˜πŸ˜ I’m not a baker, this is my first cake ever and nailed it. Thank you Ashley! The best compliment came from my husband who said this is better than store bought!!!!

  6. veronica bellotti says

    As someone else commented, tastes like it is from a fresh bakery. I didn’t have any double cream so left ganache off, soooo decandent even without it, so don’t think you are missing out if you are a chΓ³cΓ³ fan. Defo a keeps. Thankyou. Iv lost count of all your recipes I have made now.

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