This Instant Pot hot chocolate cheesecake recipe is creamy and delicious, a little twist on a classic holiday beverage. A creamy and delicious homemade cheesecake that gives you all the flavors of chocolate.
Instant Pot cheesecake is the perfect cooking method for a velvety cheesecake.
Hot Chocolate Cheesecake Made In The Instant Pot
This cheesecake transforms your favorite wintertime drink into a delicious dessert idea.
I am a huge hot chocolate lover, and this cheesecake idea is another way to enjoy hot cocoa.
Learn how to make hot chocolate cheesecake in your Instant Pot or Ninja Foodi device.
What You Will Need To Make This Instant Pot Cheesecake
Unsalted butter. Eggs. Cream cheese. Heavy cream. The base of a good cheesecake calls for the basics of butter, eggs, cream cheese, and heavy cream.
Oreo cookies. Light brown sugar. Hot cocoa mix. To make this a hot cocoa type of cheesecake, you’ll need a good hot cocoa mix (homemade or store-bought), as well as light brown sugar and Oreos.
Vanilla extract. Cornstarch. Water. Additional ingredients you will need to make a creamy cheesecake in the pressure cooker.
Tips And Variations For The Recipe
Crust. So I used an Oreo crust, but you are more than welcome to do a classic graham cracker or vanilla wafer crust.
Topping. I used marshmallows and cocoa for decorating. You could toast your marshmallow topping or even swap with whipped cream for another flavor option. If you toast the marshmallows, use a baker’s torch.
The flavor of hot chocolate. Use mint hot chocolate, caramel, etc., to alter the taste of the cheesecake a bit.
You will need the following supplies:
- Instant Pot
- Measuring cups in various sizes
- Measuring spoons various sizes
- Non-stick spray
- 7×3 springform pan
- Food processor
- Spatula
- Hand or stand mixer
- Tinfoil
- Cooling rack
- Knife
How to make cheesecake in the Instant Pot
Prep Time: 10 minutes
Bake Time: 65 minutes
Chill Time: 6-8 hours or overnight
Total Time: 75 minutes, plus chilling
Makes: 8 slices
Ingredients:
- 1 ½ cups of water for the Instant Pot
Crust:
- 1 ½ cups Oreo cookie crumbs (approximately 10 cookies)
- ¼ cup unsalted butter
- 2 tablespoons light brown sugar, packed
Filling:
- 14 ounces cream cheese, softened
- ½ cup hot chocolate mix
- 2 large eggs, room temperature
- ½ cup heavy cream, room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon cornstarch
For Serving (optional):
- Marshmallows
- Cocoa powder
Instructions:
- Using a non-stick spray, coat a 7×3 springform pan.
- Add Oreo cookie crumbs, melted unsalted butter, brown sugar, and mix until it is all coated with butter and damp. (Full graham cookie pieces can be pulsed in a food processor until they are crumbs)
- Pour the mixture into the springform pan and start to smooth out your crust. Start by spreading it somewhat evenly across the bottom, and then using a measuring cup or glass with a flat bottom, pack it down more even.
- Place the springform pan in the freezer for 25 minutes.
- While your crust is freezing, using a hand or stand mixer on medium, beat together your softened cream cheese and hot chocolate mix.
- Then add the remaining ingredients and beat until smooth. If you need to scrape down the sides to ensure everything is well combined.
- Remove the springform pan from the freezer and pre-fit a “lid” with tinfoil. Have it loose at the top in case the cheesecake rises to touch it, but tight along the sides. Set this aside.
- Pour the batter into the springform pan, ensuring your mixture leaves about ¼ inch at the top, and then place your tin foil “lid” on top.
- Add 1 ½ cups of water to the Instant Pot, the trivet, and your springform pan (gently) and secure the lid with the valve closed.
- In manual mode, set your timers to 40 minutes; on high if you have the option and press start. When the machine is done, allow the pressure to release naturally for 25 minutes before opening the lid and removing your cheesecake.
- Place the cheesecake on a cooling rack, remove the tin foil for about an hour, and then scrape around the edges with a sharp knife. (The center may look a little jiggly, but it will change as it cools. If it does not, you can put it back in the Instant Pot for 10 minutes with another 10-minute natural release before opening the lid).
- Move the cheesecake to the fridge and allow it to set overnight or at least 6-8 hours before removing it from the springform pan.
- Serve as is or top with marshmallows or cocoa powder.
What Type of Pan to Use For Instant Pot Cheesecake
Springform pans and push pans are the two types of pans to make cheesecake in your pressure cooker. Either style works, and I have found it is all about your personal preference.
Both types of pans will cook your cheesecake perfectly. Then remove the edge of the pan and slice, and serve that perfect cheesecake.
How to Know Cheesecake Is Done
When you lightly jiggle the cheesecake, only the center the size of a quarter will jiggle. If it jiggles too much, you will find it needs more time to cook. In that, cover again and cook for a few more minutes.
The internal temperature of the cheesecake needs to read 150 degrees. You can use a meat thermometer to ensure it reads proper temperature.
Do You Cover The Cheesecake In The Instant Pot
Yes, you need to cover tightly with aluminum foil as condensation builds in the pressure cooker, and it will cause your cheesecake to become soggy if it is not fully covered.
Can I Bake My Cheesecake In The Oven
Don’t want to use your pressure cooker? If so, there is no problem. Create a water bath for the oven, bake your cheesecake, and bake for 1 hour at 325 degrees. Then you will check for the jiggle or internal temperature. If it’s not done, cook another 20-40 minutes or until the cheesecake reads 150 degrees.
Close the door and let the cheesecake set for 1 hour. Then remove and cool for 30 more minutes, then refrigerate overnight.
Do You Need To Refrigerate Cheesecake
Your cheesecake can only be out at room temperature for 2 hours, or it will begin growing bacteria and become unsafe to eat. It is important to refrigerate your cheesecake. If you have it out till the 2-hour mark, cover and refrigerate at least 30 minutes before you remove and serve it again. That way, the temperature can cool down.
How to Store Cheesecake
Refrigerate. You will want to refrigerate your cheesecake in an airtight container for 4-5 days. It is important to make sure the cheesecake is fully covered, or it can take on flavors from the fridge.
Freezing. If you don’t want to eat all the cheesecake right away, freeze it. The cheesecake can freeze for 2 months. Just place in a freezer container or triple wrap in foil. Thaw in the fridge overnight, or let it sit on the counter for an hour for a quick thaw.
This cheesecake dessert would be great to make or take to a holiday gathering. Find more dessert ideas below.
Chocolate Desserts To Try:
Pumpkin Chocolate Chip Cookies
Cranberry + White Chocolate Toffee Cookies
No-Bake Chocolate Pie Recipe With Toasted Meringue
Hot Cocoa Boards Are The New Charcuterie Boards
Hot Chocolate Cheesecake Made In The Instant Pot
Bake Time: 65 minutes
Chill Time: 6-8 hours or overnight
Total Time: 75 minutes, plus chilling
Makes: 8 slices
Ingredients
- 1 ½ cups of water for the Instant Pot
- Crust:
- 1 ½ cups Oreo cookie crumbs approximately 10 cookies
- ¼ cup unsalted butter
- 2 tablespoons light brown sugar packed
- Filling:
- 14 ounces cream cheese softened
- ½ cup hot chocolate mix
- 2 large eggs room temperature
- ½ cup heavy cream room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon cornstarch
- For Serving optional:
- Marshmallows
- Cocoa powder
Instructions
- Using a non-stick spray, coat a 7x3 springform pan.
Add Oreo cookie crumbs, melted unsalted butter, brown sugar, and mix until it is all coated with butter and damp. (Full graham cookie pieces can be pulsed in a food processor until they are crumbs)
Pour the mixture into the springform pan and start to smooth out your crust. Start by spreading it somewhat evenly across the bottom, and then using a measuring cup or glass with a flat bottom, pack it down more even.
Place the springform pan in the freezer for 25 minutes.
While your crust is freezing, using a hand or stand mixer on medium, beat together your softened cream cheese and hot chocolate mix.
Then add the remaining ingredients and beat until smooth. If you need to scrape down the sides to ensure everything is well combined.
Remove the springform pan from the freezer and pre-fit a "lid" with tinfoil. Have it loose at the top in case the cheesecake rises to touch it, but tight along the sides. Set this aside.
Pour the batter into the springform pan, ensuring your mixture leaves about ¼ inch at the top, and then place your tin foil "lid" on top.
Add 1 ½ cups of water to the Instant Pot, the trivet, and your springform pan (gently) and secure the lid with the valve closed.
In manual mode, set your timers to 40 minutes; on high if you have the option and press start. When the machine is done, allow the pressure to release naturally for 25 minutes before opening the lid and removing your cheesecake.
Place the cheesecake on a cooling rack, remove the tin foil for about an hour, and then scrape around the edges with a sharp knife. (The center may look a little jiggly, but it will change as it cools. If it does not, you can put it back in the Instant Pot for 10 minutes with another 10-minute natural release before opening the lid).
Move the cheesecake to the fridge and allow it to set overnight or at least 6-8 hours before removing it from the springform pan.
Serve as is or top with marshmallows or cocoa powder.
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