Best 2 Instant Pot Chocolate Cheesecake Recipes

Indulge in the symphony of flavors with our tantalizing Instant Pot Chocolate Cheesecake! This delectable dessert seamlessly blends the richness of chocolate with the creamy embrace of cheesecake, resulting in a culinary masterpiece that will captivate your taste buds. Prepared entirely in the convenience of your Instant Pot, this recipe offers a hassle-free approach to creating a stunning dessert.

Dive into the velvety texture of our Classic Instant Pot Chocolate Cheesecake, where the harmonious balance of cocoa and cream cheese creates an unforgettable experience. For a touch of sophistication, embark on the journey of our Swirled Chocolate Cheesecake, where ribbons of dark and white chocolate intertwine, adding depth and visual allure to each slice.

If you seek a symphony of textures, venture into the realm of our Oreo Chocolate Cheesecake, where crushed Oreo cookies mingle with the creamy cheesecake filling, offering a delightful crunch in every bite. Allow your taste buds to dance with our decadent Chocolate Mousse Cheesecake, a symphony of airy mousse and rich chocolate ganache that will transport you to dessert heaven.

For a delightful twist, unveil the secrets of our Chocolate Turtle Cheesecake, where pecans and caramel unite with chocolate cheesecake, creating a textural adventure that will leave you craving more. And for those who adore the timeless combination of peanut butter and chocolate, embark on the delightful journey of our Chocolate Peanut Butter Cheesecake, where creamy peanut butter swirls harmoniously with chocolate cheesecake, promising an explosion of flavors in every bite.

Let's cook with our recipes!

INSTANT POT® CHOCOLATE CHERRY CHEESECAKE

Instant Pot® Chocolate Cherry Cheesecake image

This decadent chocolate cherry cheesecake is made extra creamy by using Greek yogurt. The crust is prebaked and the cheesecake is then steamed in the Instant Pot®.

Provided by thedailygourmet

Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes

Time 9h40m

Yield 8

Number Of Ingredients 11

Ingredients

6 ounces chocolate cookie crumbs
cooking spray
2 tablespoons melted butter
2 (8 ounce) packages cream cheese, at room temperature
2 eggs
⅔ cup white sugar
½ cup vanilla and honey Greek yogurt, at room temperature
2 tablespoons cornstarch
1 tablespoon black onyx cocoa powder (from Savory Spice Shop®)
¼ cup miniature semisweet chocolate chips
½ cup morello cherries, sliced in half and drained

Steps:

Preheat the oven to 325 degrees F (165 degrees C).
Pulse the chocolate wafers in a blender until finely ground. Spray the bottom of a cheesecake pan with cooking spray. Pour crumbs into the bottom of the pan and pour melted butter on top. Mix and lightly press crust over the bottom of the pan and slightly up the edges.
Bake crust in the preheated oven until lightly browned, about 8 minutes. Remove from oven and cool completely.
Combine cream cheese, eggs, sugar, yogurt, cornstarch, and cocoa powder in a bowl; beat with an electric blender until creamy. Fold in mini chocolate chips.
Pour some of the cheesecake filling into the cooled crust. Top with a handful of sliced morello cherries. Repeat layers until all cherries and filling have been added.
Pour 1/2 cup of water into a multi-functional pressure cooker (such as Instant Pot®). Add an elevated rack and set cheesecake pan on top of the rack. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 31 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 12 minutes. Unlock and remove the lid. Remove cheesecake and let cool. Cover and refrigerate before serving, 8 hours to overnight.

Nutrition Facts : Calories 444.8 calories, Carbohydrate 41 g, Cholesterol 117.3 mg, Fat 28.9 g, Fiber 1.5 g, Protein 8.5 g, SaturatedFat 16.7 g, Sodium 332.1 mg, Sugar 27.6 g

INSTANT POT® CHOCOLATE CHEESECAKE

Instant Pot® Chocolate Cheesecake image

Heavenly smooth, easy peasy. Not too sweet or tangy. It's just right!

Provided by Suruchi K

Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes

Time 8h48m

Yield 10

Number Of Ingredients 16

Ingredients

2 (4.8 ounce) packages graham crackers, crushed
5 tablespoons butter
1 pinch kosher salt
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package Neufchatel cheese, softened
¾ cup white sugar
2 eggs
2 teaspoons vanilla extract
¼ cup heavy whipping cream
1 (8 ounce) package semisweet chocolate chips
2 tablespoons all-purpose flour
1 (12 ounce) package frozen sweet cherries
2 tablespoons apricot jam
2 tablespoons white sugar
1 tablespoon water
1 tablespoon cornstarch

Steps:

Wrap the bottom and sides of an 8-inch springform pan with aluminum foil.
Combine graham cracker crumbs, butter, and salt in a bowl; mix thoroughly. Pour into the prepared pan; press tightly onto the bottom and up the sides of the pan using the bottom of a measuring cup. Freeze crust until firm, 10 to 15 minutes.
Beat cream cheese, Neufchatel cheese, and 3/4 cup sugar in a bowl with an electric mixer until creamy, about 4 minutes. Beat in eggs one at a time; add vanilla. Beat in heavy cream.
Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 2 minutes. Beat melted chocolate into the cream cheese mixture. Fold in flour.
Pour chocolate cream cheese mixture over the chilled crust. Cover tightly with aluminum foil.
Pour 1 1/2 cup water into the pot of an electric pressure cooker (such as Instant Pot®). Place the steam rack in the pot; set springform pan on top. Close and lock the lid. Set timer for 45 minutes. Set to high pressure according to manufacturer's instructions, 10 to 15 minutes.
Release pressure naturally according to manufacturer's instructions, 10 to 12 minutes. Cool cheesecake to room temperature, about 1 hour.
Combine cherries, apricot jam, and 2 tablespoons sugar in a saucepan over medium heat. Simmer until cherries are heated through and release some of their juices, 5 to 7 minutes.
Mix water and cornstarch in a small bowl until smooth. Stir into the cherry mixture until thick and glossy, 2 to 3 minutes. Remove from heat; cool glaze to room temperature.
Pour glaze over cheesecake and refrigerate until firm, at least 6 hours or overnight. Remove the springform ring and transfer cheesecake to a serving platter.

Nutrition Facts : Calories 567.8 calories, Carbohydrate 64.8 g, Cholesterol 102.3 mg, Fat 32 g, Fiber 3.1 g, Protein 9.4 g, SaturatedFat 18 g, Sodium 419.7 mg, Sugar 46.2 g

Tips:

Use high-quality chocolate: The type of chocolate you use will significantly impact the flavor of your cheesecake. Opt for a high-quality semisweet or bittersweet chocolate with a cocoa content of at least 60%.
Don't overbeat the cream cheese: Overbeating the cream cheese can cause it to become grainy and dense. Beat it just until it is smooth and creamy.
Use a springform pan: A springform pan is essential for making this cheesecake because it allows you to easily remove the cheesecake from the pan once it is done baking.
Bake the cheesecake in a water bath: Baking the cheesecake in a water bath helps to create a moist and creamy texture. Place the springform pan inside a larger baking dish filled with hot water.
Let the cheesecake cool completely: Allow the cheesecake to cool completely before serving. This will help it to set and firm up.

Conclusion:

This Instant Pot Chocolate Cheesecake is a delicious and decadent dessert perfect for any occasion. It is easy to make and can be customized to your liking. Whether you prefer a classic chocolate cheesecake or something more unique, this recipe is sure to please.