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Large slice of triple chocolate cheesecake on white plate with rest of cheesecake, white plates and Instant Pot in background

Triple Chocolate Cheesecake In The Instant Pot

Chocolate lovers will be in heaven 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!
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Course: Dessert
Cuisine: American
Keyword: cheesecake, chocolate cheesecake, dessert
Prep Time: 20 minutes
Cook Time: 34 minutes
Chill Time: 1 day
Servings: 8 servings

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

Recipe makes a 7-inch round cake.

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.