Instant Pot Black Forest Cheesecake

If you love chocolate and cherries, I have just the recipe for you. I am going to show you how to make this Instant Pot Black Forest cheesecake! Super easy and oh so tasty!

Instant Pot Black Forest Cheesecake

Other than no-bake recipes, one of the easiest ways to make cheesecake is in the Instant Pot or another pressure cooker. So that is how we made this Black Forest cheesecake.

We used Oreos to make the crust but you could use any other chocolate type cookie. For the cherry topping, we made it a super easy recipe by just using cherry pie filling. So the only thing you have to make is the cheesecake.

If you are looking for other Instant Pot cheesecake recipes, here are a few to try.

• Oreo Cheesecake Made In The Instant Pot
• Instant Pot Lemon Cheesecake With Lemon Curd Topping
• Instant Pot Nutella Cheesecake Recipe
• Cookie Dough Cheesecake Made In The Instant Pot
• White Chocolate Raspberry Cheesecake In The Instant Pot
• Strawberries And Cream Cheesecake In The Instant Pot
• Instant Pot Carrot Cake Cheesecake Recipe

How To Make This Cheesecake:

Spray a 7.5-inch springform pan with baking spray and line the bottom with parchment paper. Be sure to spray the paper and sides of the pan.

Use a food processor to chop up the cookies. When done they should be a crumb texture. Then mix in the melted butter for the crust and mix well. 

Dump the crumb mixture into the sprayed pan. Press the crumb mix on the bottom and part the way up the sides. Set in the freezer while you make the cheesecake.

In a large mixing bowl or stand mixer, beat cream cheese, sour cream, and sugar until well mixed and smooth.

Now add in the melted chocolate, cocoa powder, and vanilla and mix again. 

Next, add the eggs and blend well. 

Pour the cheesecake filling into the crust. Then cover the pan with foil.

Add one cup of water to the Instant Pot and place a trivet inside. Carefully put the cheesecake on the trivet.

Close the lid and set it to sealing. Cook on high pressure for 35 minutes. When it beeps that it is finished allow to natural release for 20 minutes.

Remove the lid and use a paper towel or towel to dab the foil to remove any moister. Then remove the pan from the pot and place it on a wire rack to cool completely.

When cooled place into the fridge for 6 hours to overnight.

Remove cheesecake from springform pan and place on a serving plate. Pipe cool whip around the edge of the cheesecake.

Then scoop the cherry pie filling on the cheesecake in the center. Top with a few chocolate sprinkles. Then simply cut and serve.

Instant Pot Black Forest Cheesecake

I have just the recipe for you. I am going to show you how to make this Instant Pot Black Forest cheesecake! Super easy and oh so tasty!

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: cheesecake, instant pot, pressure cooker, dessert, black forest cheesecake

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Natural Pressure Release: 20 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 8

Ingredients

Crust:

• 24 Oreo Cookies
• 1/4 Cup Butter melted

Cheesecake:

• 16 oz Cream Cheese room temp
• 1/2 Cup Semi sweet Chocolate Chips melted
• 1/2 Cup Sour Cream
• 2 Tbsp Cocoa Powder
• 1 Tsp Vanilla
• 2 Large Eggs
• 1/3 Cup Sugar

Toppings:

• 12 oz Cherry Pie Filling
• 8 oz Whipped Topping
• Chocolate Sprinkles

Instructions

• Spray a 7.5-inch springform pan with baking spray and line the bottom with parchment paper. Be sure to spray the paper and sides of the pan.

Crust:

• Use a food processor to chop up the cookies. When done they should be a crumb texture. Then mix in the melted butter for the crust and mix well. 
• Dump the crumb mixture into the sprayed pan. Press the crumb mix on the bottom and part the way up the sides. Set in the freezer while you make the cheesecake.

Cheesecake:

• In a large mixing bowl or stand mixer, beat cream cheese, sour cream, and sugar until well mixed and smooth.
• Now add in the melted chocolate, cocoa powder, and vanilla and mix again. 
• Next, add the eggs and blend well.
• Pour the cheesecake filling into the crust. Then cover the pan with foil.
• Add one cup of water to the Instant Pot and place a trivet inside. Carefully put the cheesecake on the trivet.
• Close the lid and set it to sealing. Cook on high pressure for 35 minutes. When it beeps that it is finished allow to natural release for 20 minutes.
• Remove the lid and use a paper towel or towel to dab the foil to remove any moister. Then remove the pan from the pot and place it on a wire rack to cool completely.
• When cooled place into the fridge for 6 hours to overnight.
• Remove cheesecake from springform pan and place on a serving plate. Pipe cool whip around the edge of the cheesecake.
• Then scoop the cherry pie filling on the cheesecake in the center. Top with a few chocolate sprinkles. Then simply cut and serve.