Triple Chocolate Cheesecake In The Instant Pot
Chocolate lovers will have their day made with this over-the-top delicious Triple Chocolate Cheesecake! Oh, my goodness at the yumminess going on!
And, do you think it is hard to make? No way! This yummy delight is super easy to make using your trusty Instant Pot!
Triple Chocolate Cheesecake In The Instant Pot
If there is one thing that can right all wrongs, it is chocolate! Am I right? Oh, yes! Chocolate is one of those flavors that will make you close your eyes and say YUM! And, combined with cheesecake, oh my goodness! There is nothing that compares to the yummy, smooth, and creamy deliciousness.
If you feel the same, then you absolutely must try our yummy Triple Chocolate Cheesecake! It is an absolute chocolate lover’s dream and if you also love cheesecake as much as chocolate, then you are sure to be blown away!
This delicious Triple Chocolate Cheesecake is super easy to make utilizing your Instant Pot! By using your Instant Pot, it is super easy and quick with no baking! And, did I mention it comes out perfect every time?!
If you love the combination of chocolate and cheesecake AND are a fan of using your Instant Pot, then be sure and try these mouth-watering recipes too!
- Chocolate Peanut Butter Cheesecake Made In Pressure Cooker
- Instant Pot Black Forest Cheesecake
- Oreo Cheesecake Made In The Instant Pot
- Instant Pot Nutella Cheesecake Recipe
Are you drooling yet? How can you not be?! There is so much deliciousness going on! But, wait! Let’s move on to the yumminess of this Triple Chocolate Cheesecake made in the Instant Pot!
How To Make This Cheesecake In The Instant Pot:
Crust directions:
Add the Oreo cookies to a food processor and grind up until they are in crumbs.
Meanwhile, line the bottom of a 7-inch springform pan with parchment paper. Spray the sides with non-stick spray.
Pour the crumbs into the springform pan and press into the bottom and up the sides.
Place the crust into the freezer while you are making the cheesecake.
Chocolate cheesecake directions:
In a large mixing bowl, beat together the cream cheese, sugar, and cocoa until combined and it is of a creamy texture.
Add in the sour cream and beat until combined.
Then, add the melted chocolate and vanilla and beat until combined.
Add in the eggs one at a time and beat until combined completely.
Take the crust from the freezer and pour the cheesecake batter into the crust.
Use foil and cover the cheesecake.
Place a cup (1 cup) of water into the instant pot.
Then, place the cheesecake on a trivet and place it into the instant pot.
Add the lid and set the knob to sealing.
Then, set to high pressure for 35 minutes.
After the timer goes off, allow it to naturally release.
Once it has released, remove the lid and take the cheesecake out.
Place the cheesecake on a wire rack and allow to cool completely.
Put the cheesecake in the refrigerator overnight to chill.
Chocolate ganache directions:
In a small pot over medium heat, heat heavy whipping cream.
Add chocolate chips into a glass bowl.
Allow the whipping cream to slightly boil. Then, pour over the chocolate chips.
Let the mixture sit for 3 minutes and then whisk until smooth.
Using a spoon or spatula, scoop the ganache onto the cheesecake and evenly smooth.
Finally, sprinkle a few chocolate sprinkles on top.
Enjoy!
Triple Chocolate Cheesecake In The Instant Pot
Equipment
Ingredients
Crust
- 20 Double Stuffed Oreos
Chocolate cheesecake filling
- 16 oz cream cheese softened
- 1/2 cup sour cream
- 1/3 cup sugar
- 2 tsp cocoa powder
- 1 tsp pure vanilla extract
- 1/2 cup semi sweet chocolate chips
- 2 large eggs
Chocolate Ganache
- 1 cup semi sweet chocolate chips
- 1/2 cup heavy whipping cream
- Chocolate sprinkles
Instructions
Crust
- Add the Oreo cookies to a food processor and grind up until they are in crumbs.
- Meanwhile, line the bottom of a 7-inch springform pan with parchment paper. Spray the sides with non-stick spray.
- Pour the crumbs into the springform pan and press into the bottom and up the sides.
- Place the crust into the freezer while you are making the cheesecake.
Chocolate cheesecake
- In a large mixing bowl, beat together the cream cheese, sugar, and cocoa until combined and it is of a creamy texture.
- Add in the sour cream and beat until combined.
- Then, add the melted chocolate and vanilla and beat until combined.
- Add in the eggs one at a time and beat until combined completely.
- Take the crust from the freezer and pour the cheesecake batter into the crust.
- Use foil and cover the cheesecake.
- Place a cup (1 cup) of water into the instant pot.
- Then, place the cheesecake on a trivet and place it into the instant pot.
- Add the lid and set the knob to sealing.
- Then, set to high pressure for 35 minutes.
- After the timer goes off, allow it to naturally release.
- Once it has released, remove the lid and take the cheesecake out.
- Place the cheesecake on a wire rack and allow to cool completely.
- Put the cheesecake in the refrigerator overnight to chill.
Chocolate ganache
- In a small pot over medium heat, heat heavy whipping cream.
- Add chocolate chips into a glass bowl.
- Allow the whipping cream to slightly boil. Then, pour over the chocolate chips.
- Let the mixture sit for 3 minutes and then whisk until smooth.
- Using a spoon or spatula, scoop the ganache onto the cheesecake and evenly smooth.
- Finally, sprinkle a few chocolate sprinkles on top.
Notes
Know that estimated nutrition facts are just a guideline and will vary depending on any variation you make or brand you use from what we have listed.
