Thank you for sharing!!

This Instant Pot Triple Chocolate Cheesecake is about to make all your chocolate dreams come true. Who knew that making a cheesecake in your Instant Pot could be this simple?

I used to spend time making cheesecakes in the oven but now that I know how simple it is to make in the Instant Pot, I’ll never make them another way ever again.

Plus, it’s chocolate and in the cheesecake world, I feel like that’s a pretty unique flavor that not a lot of people in the dessert world tend to make. I love this simple flavor and I’m certain that you’re going to as well.

Get ready to fall in love with making cheesecake as this Instant Pot recipe makes it so simple and easy to do!

Instant Pot ~ Triple Chocolate cheesecake

Makes: 1 ~ 8inch round cake 

To make this delicious recipe you need to have a cake pan insert for your instant pot. There are many great uses for this, I’m sure you will love it. THIS is the one I have over on Amazon for anyone who would like to purchase it. The Link is my Amazon Affiliate link, thank you for supporting our website!

Crust ingredients:

• 20 double stuffed Oreos 

Chocolate cheesecake filling :

• 2 – 8oz cream cheese, softened 
• ½ cup of sour cream 
• ⅓ cup of sugar 
• 2 tsp cocoa powder
• 1 tsp pure vanilla extract 
• ½ cups semi-sweet chocolate chips 
• 2 large eggs

Chocolate Ganache:

• 1 C semi-sweet chocolate chips 
• ½ cups heavy whipping cream 
• Chocolate sprinkles 

Crust Instructions

1. Using a food processor, grind up the cookies until they are in crumbs

2. Line the bottom of your 8in springform pan with parchment paper and spray the sides 

3. Press the crust into the bottom and up the sides of the springform pan 

4. Place the crust into the freezer while you make the filling

Chocolate Cheesecake Instructions

1.Using a large mixing bowl, beat together the cream cheese and sugar and cocoa until combined and creamy

2. Beat in the sour cream until combined 

3. Melt the chocolate chips

4. Beat in the melted chocolate and vanilla until combined 

5. Beat in the eggs, one at a time until combined 

6. Remove crust from freezer and pour the cheesecake batter into the crust 

7. Cover the cheesecake with foil 

8. Place 1 cup of water into the pot of the instant pot

9. Place cheesecake onto the trivet and into the pot 

10. Cover the pot with the lid and turn the knob to sealing 

11. Set to high pressure for 35 minutes 

12. Once the timer goes off, allow for a natural release 

13. Remove the lid and pull the cheesecake out 

14. Place onto a wire rack to allow to cool completely 

15. Place into the refrigerator overnight 

Chocolate Ganache Ingredients

 1. Pour the heavy whipping cream into a small pot over medium heat 

2. Allow to slightly boil before pour over the chocolate chips in a glass bowl

3. Allow to sit for 3 minutes before whisking until smooth 

4. Scoop the ganache onto the cheesecake and smoothing evenly 

5. Sprinkle some chocolate sprinkles on top 

6. Allow ganache to harden before cutting and enjoying

Print Recipe

5 from 2 votes

Instant Pot ~ Triple Chocolate Cheesecake

Course: Dessert

Servings: 1 8inch round cake

Equipment

• Instant Pot

Ingredients

Crust

• 20 Double stuffed Oreo's

Chocolate cheesecake filling

• 2 8 oz 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
• 2 large Eggs

Chocolate Ganache

• 1 cup semi-sweet chocolate chips
• ½ cup heavy whipping cream
• chocolate sprinkles

Instructions

Crust Instructions

• Using a food processor, grind up the cookies until they are in crumbs
• Line the bottom of your 8in springform pan with parchment paper and spray the sides
• Press the crust into the bottom and up the sides of the springform pan
  
• Place the crust into the freezer while you make the filling

Chocolate Cheesecake Instructions

• Using a large mixing bowl, beat together the cream cheese and sugar and cocoa until combined and creamy
• Beat in the sour cream until combined
• Melt your chocolate chips
• Beat in the melted chocolate and vanilla until combined
• Beat in the eggs, one at a time until combined
• Remove crust from freezer and pour the cheesecake batter into the crust
• Cover the cheesecake with foil
  
• Place 1 cup of water into the pot of the instant pot
• Place cheesecake onto the trivet and into the pot
• Cover the pot with the lid and turn the knob to sealing
• Set to high pressure for 35 minutes
• Once the timer goes off, allow for a natural release
• Remove the lid and pull the cheesecake out
• Place onto a wire rack to allow to cool completely
• Place into the refrigerator overnight
  

Chocolate Ganache Instructions

• Pour the heavy whipping cream into a small pot over medium heat
• Allow to slightly boil before pour over the chocolate chips in a glass bowl
• Allow it to sit for 3 minutes before whisking until smooth
• Scoop the ganache onto the cheesecake and smoothing evenly
• Sprinkle some chocolate sprinkles on top
• Allow ganache to harden before cutting and enjoying
  

Looking for more delicious dessert ideas? Or maybe a dinner idea or two to go along with some of these awesome desserts? Head over to my Pinterest page where you will find many more ideas!

This post may be linked up with some or all of THESE great linky parties. Make sure to head over to find more great ideas from fellow bloggers.

Thank you for sharing!!