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This decadent Instant Pot Chocolate Cheesecake with Oreo cookie crust and ganache topping is perfect dessert for chocolate lovers! It is rich, creamy and sinfully delicious while being easy to prepare in your pressure cooker. Check out my Instant Pot Recipes page for even more delicious recipes.
Do you have your forks ready? Just look at all that chocolate!! Take a deep breath, read through the instructions than run to your kitchen to make your own. Seriously, you want this cheesecake!!
What you need to make this recipe:
- Oreo cookies
- melted butter (missing from the image)
- softened cream cheese (regular or dairy-free/vegan)
- granulated sugar
- whole-fat, Greek yogurt or sour cream
- unsweetened cocoa powder
- pure vanilla extract
- melted bittersweet chocolate
- espresso powder (optional - but it really does enhance the flavor of chocolate)
- room temperature large eggs
- bittersweet chocolate chips
- heavy cream
How to make Instant Pot Chocolate Cheesecake with Oreo Crust
For the crust -
Place the cookies into the bowl of a food processor and pulse until turn into fine crumbs.
Pour in the melted butter and pulse until combined.
Pour the mixture into a 7-inch springform pan, press down firmly into the bottom of the pan and slightly up the sides. Place in the refrigerator until ready to fill.
For the filling -
Beat the cream cheese and sugar together in a large bowl until creamy. Add the yogurt/sour cream and beat until combined.
Add the cocoa powder, espresso powder, and vanilla. Beat to combine.
Pour in the melted chocolate and mix just until combined.
Last but not least, stir in the eggs. Mix only until combined.
Pour into the prepared crust. Top the pan with a paper towel.
Pull the paper towel tight and cover with a piece of aluminum foil. Crimp over the edges to seal.
Place a trivet in the bottom of the pressure cooker and pour in 1 cup of water. Place the foil wrapped pan on top of the trivet.
Secure the lid and check to make sure the knob is set to "SEALING". Press the Manual or Pressure Cook button, then adjust the time to 35 minutes on HIGH pressure using the + or - buttons.
When the pot beeps allow the pressure to release naturally (do nothing, just wait for the pin to drop - about 20 to 30 minutes).
Carefully remove the lid and then remove the cheesecake from the pressure cooker and place on a wire cooling rack.
Do not remove the foil. Allow the cheesecake to completely cool, then place in the refrigerator to chill overnight, or at least 6 hours. (Use a paper towel to remove any moisture that has collected on top of the foil).
When ready to serve, run a thin knife around the edge of the pan to release the cheesecake.
Remove the ring then run a chef's knife underneath the cheesecake and lift it up and place on a serving plate, if desired.
For the ganache topping -
Place the chocolate chips and cream in a microwave safe bowl. Heat in the microwave on HIGH for 30 seconds. Remove and stir with a fork until smooth. If still solid, return to the microwave and heat in 15 second intervals until almost melted. Continue stirring until smooth.
Allow to cool slightly before pouring over the top of the chilled cheesecake.
Slice and serve.
Recipe Notes & Tips
- I drizzled melted white chocolate mixed with cream over the top to decorate my cheesecake. Feel free to top with whipped cream, caramel sauce or fresh fruit.
- The paper towel was added to stop water from collecting on top of the cheesecake. It is optional, you can always dab the top of the cheesecake with a paper towel to remove the condensation then replace the foil.
More delicious chocolate desserts:
- Instant Pot Chocolate Lava Cakes
- Mini Chocolate Bundt Cake
- Chocolate Gravy
- Old-Fashioned Chocolate Fudge Cake
- Chocolate Spoon Fudge in a Jar
Tools used to make this recipe:
- 6 quart Instant Pot
- Trivet with handles
- 7-inch springform pan
- Silicone gloves - to remove pan from the pressure cooker without burning your hands.
- Ghirardelli Chocolate Bar
- Ghirardelli Chocolate Chips
Enjoy!!
Instant Pot Chocolate Cheesecake
Equipment
- Instant Pot
Ingredients
Crust
- 20 Oreo cookies
- 3 tablespoons melted butter
Cheesecake Filling
- 16 ounces cream cheese 2 packages - at room temperature
- .5 cup granulated sugar
- .5 cup Greek yogurt or sour cream - I used Fage 5%
- 1 teaspoon pure vanilla extract
- .75 teaspoon espresso powder
- 2 tablespoons unsweetened cocoa powder I used Hershey's
- 4 ounces bittersweet chocolate bar, melted I used Ghirardelli 60%
- 2 large eggs at room temperature
Ganache Topping
- .5 cup bittersweet chocolate chips
- .5 cup heavy whipping cream
Instructions
For the Crust
- Place the cookies into the bowl of a food processor and pulse until turn into fine crumbs. Pour in the melted butter and pulse until combined.
- Pour the mixture into a 7-inch springform pan, press down firmly into the bottom of the pan and slightly up the sides. Place in the refrigerator until ready to fill.
For the Filling
- Beat the cream cheese and sugar together in a large bowl until creamy. Add the yogurt/sour cream and beat until combined.
- Add the cocoa powder, espresso powder, and vanilla. Beat to combine. Pour in the melted chocolate and mix just until combined. Last but not least, stir in the eggs. Mix only until combined.
- Pour into the prepared crust. Top the pan with a paper towel. Pull the paper towel tight and cover with a piece of aluminum foil. Crimp over the edges to seal.
- Place a trivet in the bottom of the pressure cooker and pour in 1 cup of water. Place the foil wrapped pan on top of the trivet.
- Secure the lid and check to make sure the knob is set to “SEALING”. Press the Manual or Pressure Cook button, then adjust the time to 35 minutes on HIGH pressure using the + or – buttons.
- When the pot beeps allow the pressure to release naturally (do nothing, just wait for the pin to drop – about 20 to 30 minutes).
- Carefully remove the lid and then remove the cheesecake from the pressure cooker and place on a wire cooling rack. Do not remove the foil. Allow the cheesecake to completely cool, then place in the refrigerator to chill overnight, or at least 6 hours. (Use a paper towel to remove any moisture that has collected on top of the foil).
- When ready to serve, run a thin knife around the edge of the pan to release the cheesecake. Remove the ring then run a chef’s knife underneath the cheesecake and lift it up and place on a serving plate, if desired.
For the Ganache Topping
- Place the chocolate chips and cream in a microwave safe bowl. Heat in the microwave on HIGH for 30 seconds. Remove and stir with a fork until smooth. If still solid, return to the microwave and heat in 15 second intervals until almost melted. Continue stirring until smooth.
- Allow to cool slightly before pouring over the top of the chilled cheesecake. Slice and serve.
Notes
- I drizzled melted white chocolate mixed with cream over the top to decorate my cheesecake. Feel free to top with whipped cream, caramel sauce or fresh fruit.
- The paper towel was added to stop water from collecting on top of the cheesecake. It is optional, you can always dab the top of the cheesecake with a paper towel to remove the condensation then replace the foil.
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