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Instant Pot Chocolate Lovers Cheesecake

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4.8 from 6 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes (plus release time)
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings 1x


Chocolate lovers rejoice! This cheesecake has an Oreo crust, chocolate cream cheese filling and a chocolate ganache on top. The cheesecake is dreamy and creamy and has no cracks thanks to the Instant Pot!


Units Scale

Equipment needed:

For the crust and filling:

  • 20 Double Stuffed Oreo Cookies
  • 2 (8 ounce packages) cream cheese, softened
  • 1/2 cup sour cream
  • 6 Tbsp white sugar
  • 2 Tbsp cocoa powder
  • 2 eggs
  • 4 ounces semi sweet chocolate chips, melted
  • 1 tsp vanilla extract
  • 1 tsp chocolate extract* (I can never find this in stores, so I order online)
  • Dash of kosher salt

For the ganache:

  • 1/2 cup semi sweet chocolate chips
  • 1/2 cup heavy cream


  1. Take cream cheese, sour cream and eggs out of the refrigerator so they can reach room temperature. 
  2. Add Oreos into a food processor or a blender. Pulse until they form crumbs. 
  3. Line the bottom of your springform pan with parchment paper. I like to trace the bottom of the pan with a pencil and cut it out.
  4. Pour the Oreo crumbs into the pan and use the back of a measuring cup to pack the crumbs on the bottom and up the sides of the pan. Place the pan into the freezer while preparing the batter.
  5. Add softened cream cheese into a mixing bowl. Mix on high until light and fluffy. (I used a hand mixer but you can also use your stand mixer).
  6. Add in sugar and mix, just until combined.
  7. Add in sour cream and mix, just until combined.
  8. Add in the melted chocolate, cocoa, vanilla, chocolate extract and salt and mix, just until combined. 
  9. Add in the eggs, one at a time, and barely mix. Mix just enough that they are incorporated. 
  10. Pour 1 ½ cups water into bottom of Instant Pot.
  11. Pour the filling into the frozen crust. Loosely cover the pan with foil. Place the pan on the trivet/sling and lower into the Instant Pot. 
  12. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cooking time to 35 minutes. When time is up let pot sit for 15 minutes and then move valve to venting to remove any pressure.
  13. Move the pan out of the pot and let cool completely (about 1-2 hours). It will look jiggly. Place the cheesecake in the refrigerator for about 8 hours (overnight). 
  14. Make the ganache by heating the cream and chocolate chips in the microwave in 30 second intervals. Stir until chocolate is melted and the mixture is smooth and creamy. 
  15. Release the sidewall of the pan carefully. Place the cheesecake on top of a rack with a plate underneath. Pour the ganache over the top and the sides of the cheesecake. 
  16. Slice, serve and enjoy!
  • Category: Dessert
  • Method: Instant Pot