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A piece of chocolate cheesecake, topped with whipped cream and a sliced strawberry, on a red plate, in front of a bowl of chocolate chips and strawberries.

Instant Pot Chocolate Cheesecake Recipe

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5 from 3 reviews

  • Author: Mike Vrobel
  • Total Time: 1 hour
  • Yield: 8 pieces 1x


Instant Pot Chocolate Cheesecake. This pressure cooker cheesecake is a chocolate lover's dream.




  • ¾ cup Oreo cookie crumbs (12 cookies, crushed fine)


  • 1 pound regular cream cheese, softened (2 (8-ounce) packages)
  • 6 ounces semi-sweet chocolate chips, melted
  • ⅔ cup sugar
  • ½ teaspoon vanilla extract
  • 2 large eggs

Topping (Optional)

  • Whipped cream
  • Sliced strawberries


  1. Prepare the Oreo cookie crust: Spray the 7-inch cheesecake pan with nonstick spray. Crush the Oreo cookies (I pulse them in my food processor until they are fine crumbs, or I put them in a gallon zip-top bag and pound them with a rolling pin). Spread the Oreo crumbs evenly across the bottom of the pan and pack down, pushing the crumbs up the sides a little to make the Oreo crust. 
  2. Make the cheesecake batter: Soften the cream cheese by leaving it out at room temperature for at least 1 hour. (Or soften the cream cheese in the microwave, for 30 seconds to 1 minute). Beat the cream cheese in an electric mixer on medium speed until smooth, about 1 minute. Slowly add the sugar and beat on medium speed until the sugar is completely blended, about 3 minutes. Stop the mixer and scrape down the sides of the bowl. Add the melted chocolate and vanilla and beat on low speed until completely blended, about 1 minute. Stop the mixer again and scrape down the sides. Add the eggs one at a time, beating each on low speed until just blended. (Don’t over-beat the eggs.) Pour the cheesecake batter into the prepared cheesecake pan.
  3. Cheesecake into the pot (carefully!): Pour 2 cups of water into your Instant Pot (or another pressure cooker.) Put the cheesecake on your pressure cooker bakeware sling, and lower it into the pot. (If you don't have a sling, use the rack that came with your cooker, and make an aluminum foil sling to lift the cheesecake. Fold a 2-foot-long piece of aluminum foil over a few times, until it is a long strip about 4 inches wide. Center the cheesecake pan on the sling and carefully lower it into the inner pot, setting it on the rack.)
  4. Pressure cook the cheesecake for 20 minutes with a natural release: Lock the lid on the cooker. Cook on high pressure for 20 minutes in an Instant Pot or other electric PC, or for 16 minutes in a stovetop PC. (Use Manual, Pressure Cook, or Pressure Cook - Custom mode set to 20 minutes in an Instant Pot.) Let the pressure come down with a natural pressure release, about 20 more minutes. (If you’re in a hurry, you can quick release any pressure left in the pot after 15 minutes.)
  5. Cool the cheesecake, then serve: Lift the cheesecake out of the pressure cooker. Loosen the cheesecake from the sides by running a paring knife around the edge of the pan. Put the pan on a cooling rack and cool at room temperature for an hour. Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight. Slice the cheesecake into 8 pieces, top each with a dollop of whipped cream and a strawberry slice, and serve. Enjoy!
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Pressure Cooker
  • Cuisine: American