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Slice of nutella cheesecake on white plate with rest of cheesecake in background

Instant Pot Nutella Cheesecake

This Instant Pot Nutella Cheesecake is so simple and easy to make!
5 from 1 vote
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 6


  • 1 cup crushed Oreo cookie crumbs, about 12 cookies
  • 2 tbsp unsalted butter melted
  • 1/2 cup sugar
  • 1/2 cup Nutella
  • 2 - 8 ounces cream cheese, softened
  • ¼ cup heavy cream
  • 2 large eggs
  • 1 tbsp flour
  • 1 tsp vanilla extract
  • 1 large egg yolk, room temperature

Chocolate Ganache

  • 1 ¼ cups semi-sweet chocolate chips
  • ¾ cup heavy whipping cream

Chocolate Whipped Cream

  • 1 cup heavy whipping cream
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • Chocolate Sprinkles
  • ¼ cup Hershey cocoa powder


  • Start by lining the bottom of a 7.5in springform pan with parchment paper and spray pan with baking spray or some other type of non-stick spray.
  • Next, use a food processor and grind up the Oreos into small crumbs. Once done, mix in the melted butter.
  • Then, take and spread the crust mixture into the springform pan and up the sides to completely cover it. 
  • After that's finished, take and place it into the freezer while you start to make the cheesecake mixture. 
  • You're going to want to use a standing mixer for this next step. Start to beat together the cream cheese and sugar until combined and smooth.
  • Next, add in and beat in the vanilla, flour, nutella, and heavy cream until it's all combined very well.  
  • Grab your eggs and beat them in one at a time. 
  • After that, it's time to pour your cheesecake mixture into the crust.
  • Add in 1 cup of water into the Instant Pot and then place the trivet inside. 
  • Cover the cheesecake springform pan with foil and carefully place the cheesecake down into the Instant Pot.
  • Next, take and lock the lid in place. Select high presser and set the timer for 50 minutes. 
  • When it beeps and is done, allow for a natural release. Then turn off and allow the cheesecake to cool for 1 hour.
  • Carefully remove the lid from the pot and make certain that you place it onto the counter and allow it to cool completely.
  • Place your cheesecake in the fridge overnight.

Chocolate Ganache

  • Grab a medium pot and heat-safe bowl and begin to heat the cream up in the pot until it's hot.
  • When it's ready, add the chocolate chips into the bowl and pour the hot heavy cream over the chocolate chips to start the melting process.
  • Start the timer and allow to sit for 2 minutes before whisking it all until smooth.
  • Once it's smooth, you're going to take and pour the ganache over the top of the cake and spread it out evenly.

Chocolate Whipped Cream

  • The time has come to make the homemade whipped cream! Start by grabbing a medium bowl and hand mixer and add in all ingredients except the sprinkles and beat until stiff peaks form.
  • Then, take it all and put it into the piping bag.
  • Pipe along the edges of the cheesecake and be generous...
  • Once done, take and sprinkle chocolate sprinkles all over!
  • Serve and enjoy!
Keyword Cheesecake, nutella, Instant Pot