Instant Pot Chocolate Cheesecake

If you’re a lover of all things chocolate, you will love this Instant Pot Chocolate Cheesecake recipe! With a crunchy Oreo crust under a smooth and creamy chocolate cheesecake topped with rich and delicious chocolate ganache, this Chocolate Cheesecake recipe is super simple, gives the perfect texture, and keeps your oven free for anything else you may need to bake. Once you make cheesecake in your Instant Pot, it may be your new preferred way to make it. 

chocolate ganache pouring over top of instant pot chocolate cheesecake

What is Chocolate Cheesecake?

Unlike some overly complicated cheesecake recipes, the ingredient list for this fantastic Instant Pot Chocolate Cheesecake is incredibly short. If you ever needed an excuse to make a new dessert, that alone is enough!

How Do I Store Chocolate Cheesecake?

Your Instant Pot Chocolate Cheesecake will only continue to get better the longer it chills, so don’t be afraid to save some for later. To keep it tasting fresh, store it in an airtight container for three days for the perfect sweet bite.

a chocolate cheesecake with a layer of chocolate ganache fresh raspberries in background

Can I Freeze Chocolate Cheesecake?

Storing in the freezer will allow the cheesecake to keep for up to 2 months.

What Size Springform Pan Do You Use to Make Chocolate Cheesecake?

Your size options for a springform pan to use in your Instant Pot can vary depending on which size Instant Pot you have. For example, a 6″ and 7″ springform pan should fit nicely inside, but I recommend a 7″ pan for this recipe.

a slice of chocolate cheesecake being lifted from whole cheesecake with raspberries in background

Tips for Making Chocolate Cheesecake 

  • Once you begin to add the eggs to your cheesecake filling, avoid overbeating the batter. The result can be a lumpy cheesecake. As soon as the yolk disappears, stop mixing.
  • Let the Chocolate Cheesecake cool entirely before adding the ganache, so it doesn’t melt.
  • Sprinkle the top of this Chocolate Cheesecake with chocolate shavings, sprinkles, or chopped pistachios for extra crunch. 


Instant Pot Gingerbread Cheesecake
Instant Pot Apple Cheesecake
Cast Iron Skillet Pear Tart Recipe
Pumpkin – Sweet Potato Tarts With Nutmeg Whipped Cream Recipe

a slice of instant pot chocolate cheesecake with fresh raspberries on a white plate


I know you’ll love Chocolate Cheesecake just as much as my family! But be sure to keep a few things in mind: 

  • If the cheesecake looks undercooked when you take it out, it is OK! It will set up in the fridge.
  • Use an offset spatula to spread ganache to the edges of the cheesecake, allowing a little to spill over the edges if you’d like. Use the spatula to form swirls in the cooling ganache.  
  • When ready to serve, consider topping Chocolate Cheesecake with cherry pie filling.


  • Heavy Whipping Cream: Substitute 1 part melted butter and three parts milk and whisk together well.
  • Vanilla extract: It is best to use PURE vanilla, but if you only have an imitation on hand, feel free to use that.
  • Oreo cookie crumbs: With such wide varieties of Oreo cookies, you can get creative with other flavors such as Snickerdoodle or Peanut Butter Oreos.
a forkful of chocolate cheesecake being held in the air

More Yummy Desserts You’ll Enjoy

If you like this delicious Chocolate cheesecake, you’ll want to try some of our other dessert recipes! Try any from the list below.

Banana Chocolate Tarts
S’mores Cheesecake Recipe
Mini Pecan Tarts Recipe
Instant Pot Cherry Cobbler
Easy to Make Instant Pot Blueberry Compote
Mason Jar No Bake Strawberry Cheesecake

Yield: 8 slices

Instant Pot Chocolate Cheesecake

Instant Pot Chocolate Cheesecake

This is the dreamiest Instant Pot Chooclate Cheesecake recipe! It's super rich, creamy, and a chocolate lovers dream!

Prep Time 10 minutes
Cook Time 40 minutes
Additional Time 6 hours
Total Time 6 hours 50 minutes


For Crust

  • 1 ½ cups Oreo cookie crumbs about 13 cookies
  • 3 Tablespoons butter melted
  • ½ teaspoon salt

For Filling

  • 2 8 oz. packages cream cheese softened
  • ½ cup granulated sugar
  • ¼ cup unsweetened cocoa powder
  • 2 Tablespoons all-purpose flour
  • 6 oz semi-sweet chocolate I recommend Ghirardelli
  • ½ cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 2 eggs

For Chocolate Whipped Cream

  • 1 cup heavy whipping cream
  • 2 Tablespoons unsweetened cocoa powder
  • 3-4 Tablespoons powdered sugar
  • 1 teaspoon vanilla extract

For Ganache

  • ¼ cup heavy whipping cream
  • ½ cup semi-sweeet chocolate chips I recommend Ghirardelli
  • Chocolate shavings


  1. Prepare a deep 7” springform pan with nonstick spray making sure to spray the sides and set aside.
  2. Add Oreos to a food processor and pulse until you get about 1 ½ cups of cookie crumbs (about 13-15 cookies)
  3. Add the melted butter and salt into the food processor and pulse until well combined.
  4. Pour the cookie crumbs into the springform and use the back of a spoon to gently press and form a crust. Make sure to bring the crust up about an inch up the sides as well. Place in the freezer until the filling is done.
  5. In the bowl of a stand mixer equipped with a paddle attachment, add the softened cream cheese and cream on high speed for 3-4 minutes. This is an important step, do not skip it.
  6. When the cream cheese is light and fluffy and there is no lumps, scrape the sides of the bowl and add the granulated sugar and mix for an additional 2-3 minutes.
  7. Scrape the sides and bottom of the bowl and add the cocoa powder and flour. Mix until just combined.
  8. At this point, scrape the sides and bottom of the bowl and make sure there are no lumps of cream cheese in the batter, if there is, mix on high speed for a few additional minutes.
  9. Add in the melted chocolate, heavy cream, and vanilla extract and mix on med-high speed for 2-3 minutes.
  10. With the mixer on low speed, add the eggs in one at a time and mix just until combined. Be careful not to overmix here! As soon as the yolk disappears, stop mixing.
  11. Scrape the sides and bottom of the bowl and make sure everything is combined and smooth.
  12. Pour the batter into the prepared crust and gently tap on the counter to remove any air bubbles.
  13. Cover the springform pan tightly with aluminum foil.
    Prepare your Instant Pot by adding 1 cup of water and a trivet into the inner pot. Place the cheesecake on the trivet and place the lid on sealing.
  14. Cook on high for 40 minutes and allow a natural release. Once you can open the lid, remove the cheesecake and allow to cool completely on the counter. (If the cheesecake looks undercooked when you take it out, it is OK! It will set up in the fridge)
  15. Once the cheesecake has cooled to room temperature, place in the refrigerator for at least 6 hours but overnight is best.
  16. Once the cheesecake has set, prepare the whipped cream by adding the whipping cream into the bowl of stand mixer equipped with a whisk attachment and beat on high speed until it starts to thicken.
  17. Add the cocoa powder, powdered sugar, vanilla, and salt and mix on high speed until you have stiff peaks.
  18. Prepare the ganache by bringing ¼ cup of cream to a boil and carefully pour it over the chocolate chips and allow to sit for 3-4 minutes and whisk until smooth. Allow to cool slightly.
  19. Pour the ganache over the cheesecake and smooth. Add the whipped cream to a piping bag and pipe a circle around the top of the cheesecake and sprinkle with chocolate shavings.

Did you make this recipe?

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