Instant pot chocolate cheesecake is a wonderful dark chocolate twist to the classic cheesecake. Make this delicious dessert for the chocolate lovers in your family. For this recipe, you’ll need the 7” springform pan (for 6-quart Instant Pot®) which works the cheesecake pan. Also use a designated seal exclusively for baking with your Instant Pot®. Savory dishes will infuse the seal you normally use and affect the flavor of more delicate recipes like this cheesecake. Everyone will be impressed that you can bake cheesecake in something other than a conventional oven.
This chocolate cheesecake recipe uses alternative ingredients to what you may be used to. Rather than brown sugar or white sugar, monk fruit sweetener is used. Also we ditched the oreo cookie crust for the almond flour. These variations, as you’ll find out, will make a perfect cheesecake. Before serving, you can add some fresh raspberries to the top of the cake, which makes it beautiful and the flavors blend perfectly!
What is an Instant Pot?
An Instant Pot is a kitchen appliance that functions as an electric pressure cooker, slow cooker, rice cooker, and steamer. It has a number of preset cooking programs, as well as the ability to be programmed manually. It’s so versatile it will quickly become one of your most useful kitchen appliances!
Ingredients
Crust Ingredients:
- 1 cup almond flour
- 3 tablespoons unsalted melted butter
- 3 tablespoons granulated monk fruit sweetener
- 1 teaspoon real vanilla extract
- 2 tablespoons unsweetened dark cocoa powder
Creamy Chocolate Cheesecake Batter Ingredients:
- 2 8-oz. blocks cream cheese, room temperature
- 1 teaspoon real vanilla extract
- ¼ cup heavy cream, room temperature
- 1/3 cup powdered monk fruit sweetener*
- 3 oz. unsweetened baking chocolate, melted
- 2 large eggs, room temperature
- 1¼ cups water
- 10 large strawberries, sliced
Optional Chocolate Sauce:
- 1½ tablespoons coconut oil, melted
- 3 tablespoons unsweetened dark cocoa powder
- 2/3 cup powdered monk fruit sweetener
- 3 tablespoons heavy cream
Equipment
- Instant Pot
- 7” springform pan (for 6-quart Instant Pot®)
- Non-stick cooking spray or parchment paper
- Medium or large bowl
- Electric mixer
Instructions
- Coat the inside of the springform pan with the nonstick spray or cut the parchment paper to fit the bottom and line the sides of the pan. Set aside.
- Prepare the crust by combining all ingredients in a medium bowl. Stir until the ingredients are thoroughly combined. Press the crumbly crust into the bottom of the springform pan and spread into a uniform layer covering the entire bottom of the pan. Place in the freezer until ready to use.
- To prepare the batter, beat the room-temperature cream cheese on medium-low speed until just blended. (Do not overwork to avoid incorporating extra air into the batter).
- Add the vanilla extract and beat again for 10 seconds or until just combined.
- Add the heavy cream and the monk fruit sweetener and beat for 10-15 seconds or until just combined. Scrape the sides of the bowl with a rubber spatula to incorporate any remaining ingredients into the batter.
- Add melted chocolate and beat briefly until just combined.
- Finally, add the eggs, one at a time, and beat until incorporated into the batter. Scrape the sides of the bowl with a rubber spatula as above.
- Remove the springform pan from the freezer and pour the batter on top of the chilled crust. Smooth into a uniform layer and gently tap the pan on the counter several times to release any air bubbles in the batter.
- Pour the water into the bottom of the Instant Pot® and place the springform prepared pan onto the trivet that comes with the Instant Pot®. Carefully place the trivet with the handles positioned upwards for easy removal.
- Add the lid and lock into place. Select the “Manual” button and make sure it is set to “High.” Adjust cook time to 30 minutes.
- When cook time is complete, allow for the natural pressure release until the pin drops. Carefully remove the lid and lift the cheesecake out of the hot water by the trivet handles. Place cheesecake on the counter to cool for 10-15 additional minutes before transferring to the refrigerator to chill for at least 4 hours to overnight.
- Once chilled, pour the chocolate sauce on top, if desired, and garnish with fresh strawberry slices or whipped cream before serving. Enjoy!
To Prepare Chocolate Sauce:
- Combine all ingredients in a medium bowl and stir until completely blended and smooth. Use immediately.
Cooking Tips
- *For a sweeter instant pot cheesecake, add an additional 1-2 tablespoons powdered monk fruit sweetener
You May Also Like
- Instant Pot Apple Cinnamon Cheesecake
- Keto Blueberry Jamboree cheesecake
- Nilla Wafer Cheesecake Tarts
- Blueberry Cheesecake Tarts With Vanilla Wafers
- Cherry Cheesecake Tarts With Vanilla Wafers
- Strawberry Cheesecake Tarts With Vanilla Wafers
- Apple Cheesecake Tarts With Vanilla Wafers
- Instant Pot Rice Pudding
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Instant Pot Chocolate Cheesecake
Instant pot chocolate cheesecake is a wonderful dark chocolate twist to the classic cheesecake. Make this delicious dessert for the chocolate lovers in your family. For this recipe, you'll need the 7” springform pan (for 6-quart Instant Pot®) which works the cheesecake pan. Also use a designated seal exclusively for baking with your Instant Pot®. Savory dishes will infuse the seal you normally use and affect the flavor of more delicate recipes like this cheesecake. Everyone will be impressed that you can bake cheesecake in something other than a conventional oven.
Ingredients
- Crust Ingredients:
- 1 cup almond flour
- 3 tablespoons unsalted melted butter
- 3 tablespoons granulated monk fruit sweetener
- 1 teaspoon real vanilla extract
- 2 tablespoons unsweetened dark cocoa powder
- Creamy Chocolate Cheesecake Batter Ingredients:
- 2 8-oz. blocks cream cheese, room temperature
- 1 teaspoon real vanilla extract
- ¼ cup heavy cream, room temperature
- 1/3 cup powdered monk fruit sweetener*
- 3 oz. unsweetened baking chocolate, melted
- 2 large eggs, room temperature
- 1¼ cups water
- 10 large strawberries, sliced
- Optional Chocolate Sauce:
- 1½ tablespoons coconut oil, melted
- 3 tablespoons unsweetened dark cocoa powder
- 2/3 cup powdered monk fruit sweetener
- 3 tablespoons heavy cream
Instructions
- Coat the inside of the springform pan with the nonstick spray or cut the parchment paper to fit the bottom and line the sides of the pan. Set aside.
- Prepare the crust by combining all ingredients in a medium bowl. Stir until the ingredients are thoroughly combined. Press the crumbly crust into the bottom of the springform pan and spread into a uniform layer covering the entire bottom of the pan. Place in the freezer until ready to use.
- To prepare the batter, beat the room-temperature cream cheese on medium-low speed until just blended. (Do not overwork to avoid incorporating extra air into the batter).
- Add the vanilla extract and beat again for 10 seconds or until just combined.
- Add the heavy cream and the monk fruit sweetener and beat for 10-15 seconds or until just combined. Scrape the sides of the bowl with a rubber spatula to incorporate any remaining ingredients into the batter.
- Add melted chocolate and beat briefly until just combined.
- Finally, add the eggs, one at a time, and beat until incorporated into the batter. Scrape the sides of the bowl with a rubber spatula as above.
- Remove the springform pan from the freezer and pour the batter on top of the chilled crust. Smooth into a uniform layer and gently tap the pan on the counter several times to release any air bubbles in the batter.
- Pour the water into the bottom of the Instant Pot® and place the springform prepared pan onto the trivet that comes with the Instant Pot®. Carefully place the trivet with the handles positioned upwards for easy removal.
- Add the lid and lock into place. Select the “Manual” button and make sure it is set to “High.” Adjust cook time to 30 minutes.
- When cook time is complete, allow for the natural pressure release until the pin drops. Carefully remove the lid and lift the cheesecake out of the hot water by the trivet handles. Place cheesecake on the counter to cool for 10-15 additional minutes before transferring to the refrigerator to chill for at least 4 hours to overnight.
- Once chilled, pour the chocolate sauce on top, if desired, and garnish with fresh strawberry slices or whipped cream before serving. Enjoy!
To Prepare Chocolate Sauce:
- Combine all ingredients in a medium bowl and stir until completely blended and smooth. Use immediately.
Notes
- *For a sweeter instant pot cheesecake, add an additional 1-2 tablespoons powdered monk fruit sweetener