Easy New York Style Instant Pot Chocolate Chip Cheesecake
This Instant Pot Chocolate Chip Cheesecake is a rich and decadent dessert, made with a buttery Ritz cracker crust and loaded with chocolate chips! Get fancy and top it with chocolate chip buttercream frosting and chocolate sprinkles! The first time I made cheesecake in the Instant Pot, I honestly didn’t expect it to turn out better than oven-baked cheesecake.
But after years working in restaurant kitchens—and making more cheesecakes than I can count—I’ll tell you this: pressure cookers are secretly incredible for cheesecake.
The steam environment keeps the cheesecake creamy and smooth without drying out the edges, which is one of the biggest struggles with traditional baked cheesecakes. Instant Pot cheesecakes have become so popular for exactly that reason—they’re more forgiving and naturally create a softer, creamier texture.
New to Pressure Cooking?
Start with the Instant Pot Playbook—basics, FAQs, and 40+ Recipes to get you started
Recipe Snapshot
- Rich and Creamy Chocolate Dessert: This Instant Pot chocolate chip cheesecake bakes up ultra creamy with a smooth chocolate chip filling and that classic rich cheesecake texture everyone loves.
- Cheesecake Without the Stress: The Instant Pot creates a gentle steamy cooking environment that helps prevent cracking and gives the cheesecake a silky bakery-style finish without needing a water bath in the oven.
- Perfect Make-Ahead Dessert: Cheesecake tastes even better after chilling overnight, making this an easy dessert to prep ahead for holidays, birthdays, dinner parties, or special occasions.
- Best For: Holiday desserts, birthday celebrations, date nights, chocolate lovers, make-ahead entertaining, and cozy weekend baking projects.
David’s Tip: Don’t skip the chill time after cooking. The cheesecake continues setting as it cools, and giving it several hours in the refrigerator helps develop that dense creamy texture that makes homemade cheesecake so good.
Why You'll Love This Cheesecake
The buttery Ritz crackers sets this cheesecake apart from the majority of cheesecakes I have made before with traditional Graham cracker crumbs. This delightful variation provides a slightly more salty taste which tends to emphasize the rich cocoa powder in the crust as well as the chocolate chips scattered throughout the creamy cheesecake filling.
Enjoy each slice as a standalone dessert or serve it with ice cream, whipped cream, or a mug of your favorite hot beverage.
The Ingredient Breakdown
How to Make Instant Pot Chocolate Chip Cheesecake
Step 1: Create a Sturdy Foundation
Mix your cracker crumbs, melted butter, cocoa powder, and sugar until it feels like clumpy wet sand. Press the mixture firmly into the bottom of a 6-inch or 7-inch “push-pan” or springform pan. To be extra safe, you can place a circle of parchment paper at the bottom of the pan Chef’s Secret: Use the bottom of a flat measuring cup to pack the crumbs down tight. This prevents the crust from crumbling when you slice into the creamy filling later. Pop the crust into the freezer for 10 minutes while you make the batter to “lock” it in place.
Step 2: Cream the Base Gently
In a large bowl, beat the cream cheese and sugar until silky smooth. Chef's Note: Use a low speed! In the Instant Pot, we want to avoid whipping too much air into the batter. Excess air bubbles will cause the cheesecake to rise like a soufflé and then collapse, creating deep cracks. We want a dense, professional finish.
Step 3: Emulsify the Eggs
Add the eggs one at a time, mixing on the lowest speed just until the yellow disappears. Once the batter is smooth, gently fold in your flour-dusted chocolate chips using a spatula. This manual “fold” ensures the chips are distributed without adding unnecessary air to the mixture.
Step 4: The “Dry-Dome” Seal
Pour the batter over your chilled crust. Now, place a single layer of paper towel over the top of the pan, followed by a piece of heavy-duty aluminum foil. Crimp the foil tightly around the edges of the pan. This creates a barrier against the steam that circulates inside the Instant Pot, keeping your cheesecake top perfectly dry.
Step 5: The Pressure Bake
Add 1.5 cups of water to the bottom of your Instant Pot and place the trivet inside. Carefully lower your foil-wrapped pan onto the trivet (a foil “sling” helps here!). Close the lid, set the valve to “Sealing,” and cook on High Pressure for 35 minutes.
Step 6: The Natural Release
When the timer beeps, do not touch the valve. Let the pressure release naturally for at least 15 minutes. This slow transition prevents the cheesecake from “shocking” and sinking. After 15 minutes, release any remaining pressure, remove the pan, and carefully take off the foil and paper towel. Don't worry if the center looks slightly “jiggly”—it will set perfectly as it cools.
Step 7: The Long Chill
Let the cheesecake cool to room temperature on a wire rack, then move it to the fridge for at least 6 hours (overnight is even better). Cold temperature is what gives cheesecake its final structure. Once chilled, run a thin knife around the edge before releasing the springform ring for a flawless, professional presentation.
Top Tip for a “Fabulous” Finish
To prevent all your chocolate chips from diving to the bottom of the pan, toss them in a teaspoon of flour (or cornstarch for a GF version) before folding them into the batter. This light coating acts like “velcro,” helping the chips stay suspended throughout the entire height of the cheesecake.
Storage & Freezer Tips
Freezer: Freeze individual slices of this cheesecake for up to 3 months. Wrap each slice tightly a few times with plastic wrap. Thaw the frozen slices of cheesecake in the fridge overnight.
Refrigeration: Store leftover Instant Pot Chocolate Chip Cheesecake in an airtight container, tightly wrapped with plastic wrap, for up to 5-7 days.
More Instant Pot Cheesecake Recipes
Instant Pot Chocolate Chip Cheesecake
Ingredients
- 1 cup Ritz cracker crumbs
- 1 tablespoon granulated sugar
- ¼ cup unsalted butter melted
- 1 tablespoon cocoa powder
- 2 8-ounce packages cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs room temperature
- 3 tablespoons all-purpose flour
- 1 tablespoon cocoa powder
- ¼ sour cream
- 1 teaspoon vanilla extract
- ½ cup chocolate chips
Instructions
- Grease the sides and bottoms of a 6-inch push pan and line the pan with a parchment round. Alternatively, you can also line the sides of the pan with parchment paper.
- In a food processor, combine graham cracker crumbs, sugar and melted butter and pulse to mix ingredients. Then, press crust out on the bottom of the pan and ½ way up the sides. You can use the bottom of a glass to press down the crust.
- Place pan in the freezer while making the filling. Freezing will help hold the crust together.
- Mix the cream cheese and granulated sugar until nice and smooth, and then add in one egg at a time while mixing in between adding the eggs.Â
- Add in the flour, cocoa powder, sour cream and vanilla and mix to incorporate.
- Stir in chocolate chips.
- Pour the filling into the push pan and tap the pan several times on the counter to remove air bubbles. You can also run a fork or knife through the cheesecake filling to remove air bubbles.
- Cover the cheesecake with aluminum foil and/or a paper towel to prevent condensation from accumulating on the top of the cheesecake.
- Add 1 ½ cups of water to the inner pot of the Instant Pot.
- Using a sling (you can buy a sling for the Instant Pot or make one out of foil), lower the pan into the inner pot.
- Close lid and set for a manual high-pressure cooking time of 30 minutes. Allow for a natural pressure release when the cooking time has finished.
- Remove the cheesecake from the Instant Pot. Take the foil off of the top and gently soak up any condensation that has formed on the top of the cheesecake with a paper towel or flour sack towel.Â
- Let the cheesecake cool on a wire rack for at least an hour before refrigerating for 12 hours or overnight.
- After 12 hours, remove the cheesecake from the refrigerator and set the pan on top of a large can. Push the sides of the cake pan down, slowly.
- Remove the cheesecake from the pan bottom, and set on a cake plate or serving tray.
Nutrition
Notes
David's Cooking Tips
- Cracker swap: graham or chocolate wafers work if Ritz aren’t your jam.
- Chip choices: try mini chips, white chocolate, or peanut butter chips.
- No push pan? A 6-inch springform fits the Instant Pot, too—just foil the base well.
- Topping idea: drizzle with ganache (½ cup chips + ¼ cup hot cream).
- Avoid over-mixing: it traps air → puffy tops. Stop as soon as ingredients combine.
Tried this recipe?
Let us know how it was!FAQ: Your Instant Pot Cheesecake Questions
Why did my cheesecake crack?
Cracks are usually caused by two things: over-mixing the eggs (adding too much air) or a sudden temperature change. Stick to low mixing speeds and always use a Natural Pressure Release to keep the environment stable.
Can I use a larger pan?
This recipe is specifically timed for a 6-inch or 7-inch pan. A larger pan would result in a thinner cheesecake that would overcook in 35 minutes. If you use a different size, you'll need to adjust the timing significantly.
My cheesecake looks wet on top—how do I fix it?
If a little steam still got through, don't panic! Simply take a clean paper towel and very gently “dab” the surface of the cake while it's still warm. As it cools in the fridge, the remaining surface moisture will evaporate.
Can I use full-sized chocolate chips?
You can, but they are heavier and more likely to sink to the bottom. If you use full-sized chips, definitely don't skip the “flour-toss” trick in the Top Tip!
Love this recipe? Please leave a 5-star 🌟 rating in the recipe card below and/or a review in the comments section further down the page.
Be sure to check out my FREE Meal Planner and Kitchen Organizer!
