S’mores Cheesecake Made In The Instant Pot
Your family will fall in love with this delicious S’mores Cheesecake! The yummy flavors of chocolate, marshmallow, and graham cracker shine through while you also enjoy the creamy deliciousness of cheesecake!
And, the best part is, it is easy and quick to make using your Instant Pot!
The yummy deliciousness and flavors of S’mores roasted over an open fire pit is a highlight during the crisp fall weather. But, who says you can’t enjoy these yummy flavors at other times?
In this yummy S’mores Cheesecake recipe, you have it all! The deliciousness of chocolate, marshmallow, graham cracker all combined in a smooth and creamy cheesecake. Oh, my word! And, did I mention how easy it is to make?
S’mores Cheesecake
Made In The Instant Pot
Using your Instant Pot to make cheesecake is super easy and your cheesecake comes out perfect every time! It also makes it so much quicker! And, back to those yummy S’mores flavors! Yes, it all comes together in no time for a treat the whole family will love.
Want more easy cheesecake Instant Pot recipes? And, do you simply adore the deliciousness of chocolate and cheesecake together, then be sure and try these yummy recipes too!
- S’mores Cheesecake Bars
- Triple Chocolate Cheesecake In The Instant Pot
- Chocolate Fudge Cheesecake In The Instant Pot
- Oreo Cheesecake Made In The Instant Pot
Oh, my goodness! It is enough to make you drool, right?! But now, let’s move on to our, oh so good S’mores Cheesecake! It is super yummy and just as easy to make as it is made in your Instant Pot!
How To Make This Yummy Cheesecake In Your Instant Pot:
For the Crust
Start by cutting a piece of parchment paper the size of the bottom of your 7-8 inch cheesecake pan and place it in the bottom of the pan. Spray the paper and sides lightly with non-stick cooking spray.
Using a fork, stir together the softened butter and graham cracker crumbs until the mixture is the consistency of wet sand.
Pour the crumb mixture into the pan and press firmly making sure to cover the bottom and about ¾ inches up the sides of the pan.
Pop the pan into the freezer while you make the filling.
For the Filling
Place chips into a microwavable safe bowl and microwave at 30-second intervals until melted.
Meanwhile, beat the cream cheese and granulated sugar at medium speed until light and fluffy.
Add the eggs one at a time to the mixture, mixing lightly after each.
Next, add in the sweetened condensed milk and mix until smooth.
Mix in the melted chocolate, flour, and cocoa until they are fully combined.
Pour the filling mixture into the crust and cover with aluminum foil, sealing edges.
Finally, add 1½ cups of water to the bottom of your Instant Pot. Then, place the cheesecake on the trivet and lower it into the pot. Seal according to your directions and set for 45 min. at high pressure.
After it has completed, allow the cheesecake to sit in the pot for 5 min. Then, release the remaining pressure. Carefully remove the cheesecake and place on a wire rack to cool.
For the Icing
Using a mixer, beat together the butter and vanilla extract until smooth.
Add in the powdered sugar and beat until smooth.
Continue by adding the marshmallow fluff and mixing on low until thoroughly combined.
Spoon onto the cheesecake and spread. Then, top with chocolate curls or chips (optional). You can also add several toasted marshmallows if you like.
Place in the refrigerator and chill for at least 4-hours, or overnight, before slicing.
Enjoy!
S'mores Cheesecake Made In The Instant Pot
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 4 tbsp butter softened
Filling
- 1 cup semi-sweet chocolate chips + extra for top of cake
- 1/2 cup unsweetened cocoa powder
- 24 oz cream cheese softened
- 1/2 cup granulated sugar
- 3 large eggs
- 3 tbsp all-purpose flour
- 14 oz sweetened condensed milk
Icing
- 2 sticks butter softened
- 3/4 tsp vanilla extract using clear will produce a whiter icing
- 2 1/2 cups powdered sugar
- 13 oz marshmallow fluff
Instructions
Crust
- Start by cutting a piece of parchment paper the size of the bottom of your 7-8 inch cheesecake pan and place it in the bottom of the pan. Spray the paper and sides lightly with non-stick cooking spray.
- Using a fork, stir together the softened butter and graham cracker crumbs until the mixture is the consistency of wet sand.
- Pour the crumb mixture into the pan and press firmly making sure to cover the bottom and about ¾ inches up the sides of the pan.
- Pop the pan into the freezer while you make the filling.
Filling
- Place chips into a microwavable safe bowl and microwave at 30-second intervals until melted.
- Meanwhile, beat the cream cheese and granulated sugar at medium speed until light and fluffy.
- Add the eggs one at a time to the mixture, mixing lightly after each.
- Next, add in the sweetened condensed milk and mix until smooth.
- Mix in the melted chocolate, flour, and cocoa until they are fully combined.
- Pour the filling mixture into the crust and cover with aluminum foil, sealing edges.
- Finally, add 1½ cups of water to the bottom of your Instant Pot. Then, place the cheesecake on the trivet and lower it into the pot. Seal according to your directions and set for 45 min. at high pressure.
- After it has completed, allow the cheesecake to sit in the pot for 5 min. Then, release the remaining pressure. Carefully remove the cheesecake and place on a wire rack to cool.
Icing
- Using a mixer, beat together the butter and vanilla extract until smooth.
- Add in the powdered sugar and beat until smooth.
- Continue by adding the marshmallow fluff and mixing on low until thoroughly combined.
- Spoon onto the cheesecake and spread. Then, top with chocolate curls or chips (optional). You can also add several toasted marshmallows if you like.
- Place in the refrigerator and chill for at least 4-hours, or overnight, before slicing.
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.
