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Slice of Chocolate Fudge Cheesecake on white plate with Instant Pot in the background

Chocolate Fudge Cheesecake In The Instant Pot

Chocolate and cheesecake go together like two peas in a pod! And, oh my at the deliciousness! With this easy-to-make Instant Pot Chocolate Fudge Cheesecake, you simply can't go wrong! It's easy to make and oh so yummy!
Prep Time 10 mins
Cook Time 35 mins
Refrigerator Time 1 d 2 hrs
Course Dessert
Cuisine American
Servings 1 servings



  • 2 cups Oreos crushed
  • 1/4 cup unsalted butter melted

Chocolate cheesecake ingredients

  • 2 8 oz cream cheese softened
  • 1/2 cup sour cream
  • 1/3 cup sugar
  • 2 tbsp cocoa powder
  • 2 large eggs
  • 1/2 cup semi sweet chocolate chips melted
  • 1 tsp vanilla
  • 1/2 cup white chocolate chips
  • 1/2 cup chocolate chips
  • 1/2 cup pecans chopped

Chocolate Ganache ingredients

  • 1 1/2 cups semi sweet chocolate chips
  • 5 tbsp heavy whipping cream

Topping Ingredients

  • Whipped cream
  • Chopped pecans
  • Mini chocolate chips
  • medium piping bag fitted with a star tip



  • Using a 7-inch springform pan, line the bottom with parchment paper and spray the sides with Pam baking spray.
  • In your food processor, add 24 oreo cookies and grind until they are a sand texture like.
  • Add the melted butter to the cookie crumbs.
  • Press the mixture into the springform pan and place in the refrigerator while you make the cheesecake mixture.

Cheesecake Instructions

  • In a large mixing bowl, beat together the cream cheese, sugar, and sour cream until smooth and combined thoroughly.
  • Add, and beat in, the cocoa powder, melted chocolate, and vanilla until well-combined.
  • Add in 1 egg at a time and mix until both have been combined in the mixture.
  • Then, you will want to fold in the ½ cup white chocolate chips, ½ cup chocolate chips, and ½ cup chopped pecans.
  • Once all has been combined, pour the cheesecake mixture into the crust.
  • Cover the pan with foil.
  • Next, you will want to fill your instant pot with 1 cup of water and place a trivet inside.
  • Place the springform pan onto the trivet. Close the lid and set to seal.
  • Bake on manual setting - high pressure for 35 minutes. When the timer goes off allow, set to natural release for 20 minutes.
  • Remove the lid of the instant pot and use a paper towel to dab the foil to remove condensation.
  • Carefully remove the springform pan from the instant pot and place onto a wire rack and allow to cool completely.
  • Place the cheesecake in the fridge overnight.

Chocolate Ganache Directions

  • In a small pot over medium heat, bring the heavy whipping cream to a slight boil.
  • Meanwhile, pour the chocolate chips into a heat safe bowl and then pour the hot heavy whipping cream over the top.
  • Allow to sit for 1 minute.
  • Mix gradually with a wired whisk until the chocolate chips start to melt.
  • Once the chocolate chips have melted, remove from the stove. Then, carefully pour the ganache onto the top of the cheesecake.
  • Using an angled spatula, smooth chocolate allowing some to drip off the sides.
  • Place the cheesecake into the refrigerator for 2 hours to allow the ganache to harden.

Topping Instructions

  • Use a sharp knife to help loosen from the pan by running it around the edges.
  • Remove the cheesecake from the springform pan and place onto a serving plate.
  • Then, pipe whipped cream around the edge of the cheesecake.
  • As a final touch, sprinkle chopped pecans and mini chocolate chips on top!
  • Cut and serve!
Keyword cheesecake, chocolate cheesecake, dessert