Instant Pot Triple Chocolate Cheesecake

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Like everyone else out there, we got an Instant Pot on black Friday from Amazon. I have been hearing great things about this little gadget and I could resist no longer.  I will say it took me a little while to open it. With the holidays our chocolate shop was swamped and we just had no time. And I’ll also say, it was a wee bit intimidating. There is something scary about a pot that can blow up at any moment! I know I’m not alone in that thought, right?!?

The day finally came after Christmas I decided to give it a go. I read the instruction manual, about 100 times. I can probably still recite it. (It’s not that much info) I then went for the water test to make sure it heated up properly and there were no issues. All was good so far. Now what to cook?

Everyone said how easy cheesecake was, so I figured why not. The first cheesecake I made was a New York style topped with caramel and pecan brittle bark. I was amazed at how easy it was and how perfectly cooked it was. Hmmm, I thought. What else could I try? Of course chocolate things are always the goal for me, so I figured why not try a chocolate cheesecake. I did some research and saw a recipe in The Great Big Pressure Cooker Book for chocolate cheesecake. I gave it a go. It was good, but needed a few modifications, like more chocolate. After some testing we came up with the triple chocolate cheesecake.

This is over the top decadent. Super rich and a little goes a long way. But soooooo good! We have now made four chocolate cheesecakes and everyone I know has broken all New Year resolutions for weight loss.

Obviously this recipe requires an Instant Pot. We also used a 7″ springform pan. These are the only special requirements for this recipe.

I hope you enjoy it as much as we did. Happy New Year!


Instant Pot Triple Chocolate Cheesecake

Instant Pot Triple Chocolate Cheesecake


  • 20 whole Oreo cookies
  • 4 tbsp of unsalted butter, melted then cooled
  • Cheesecake
  • 1 lb room temperature cream cheese (At least 2 hours at room temp)
  • 1/4 cup packed dark brown sugar
  • 1/4 cup white sugar
  • 1 whole egg - room temperature
  • 2 egg yolks - room temperature
  • 1/4 cup sour cream
  • 8 oz of chocolate (53% - 60%) Melted
  • 1 tsp vanilla extract
  • 1 tbsp flour
  • 1 tbsp cocoa powder
  • Ganache
  • 3/4 cup chocolate
  • 3 oz heavy whipping cream


  1. Spray the 7" springform pan with cooking spray.
  2. Add two cups of water to the instant pot and place the rack on the bottom.
  3. Make a tin foil sling to lift the cheesecake in and out of the instant pot.
  4. Crust
  5. In a food processor combine the whole Oreo cookies and the butter.
  6. Pour the crumb butter mixture into the bottom of the pan and pat until even and going up the sides of the pan. Put in freezer for 10 minutes.
  7. Cheesecake
  8. In a food processor, mix the cream cheese with dark brown and white sugar, and cocoa powder.
  9. Once combined, add one egg followed by the 2 egg yolks.
  10. Add the melted chocolate and sour cream.
  11. Continually scrape the bowl down. Add vanilla and flour and mix until creamy.
  12. Pour mixture into the springform pan and smooth with a spatula.
  13. Place pan on the tin foil sling and slowly lower into the Instant Pot.
  14. Set Instant Pot to maximum pressure for 28 minutes.
  15. Once done, turn machine off and let it return to normal pressure for 15 minutes.
  16. Unlock lid and use sling to transfer pan to cooling rack for an hour.
  17. Chill in refrigerator overnight.
  18. Ganache
  19. Put the 3/4 cup of chocolate in a bowl.
  20. Heat the heavy whipping cream to a simmer. Pour over chocolate.
  21. Chocolate will melt, stir until incorporated. Once incorporated, use a spatula and spread over the top of the cake.
  22. Put back in refrigerator to cool.
  23. Recipe Source:
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56 comments… add one

  • Jen February 1, 2017, 9:51 pm

    What kind of chocolate do you use for the ganache – the 3/4 cup?

    • serena February 2, 2017, 1:25 pm

      We just used a Callebaut brand of chocolate, but anything you have should work fine

  • candy February 20, 2017, 7:25 pm

    you didn’t mention which type of chocolate for any of this. Are they dark chocolate, bittersweet, regular? This looks and sounds delicious but want to use the right chocolate. Thanks,

    • serena February 21, 2017, 7:52 pm

      We used 53 – 60% chocolate. Whatever is your favorite brand should work. Most of our products use Valrhona. For the ganache we used a callebaut 53%, but again go with your favorite.

  • Christina February 20, 2017, 8:25 pm

    Looks amazing! Did you line your springform pan first? Did you open it only after you did che chocolate topping or before?

    • serena February 21, 2017, 7:49 pm

      Nope, we didn’t line the pan. After it was done cooking and fully cooled we opened the pan. So before the topping

  • Bekah February 20, 2017, 9:19 pm

    Any idea how I’d adjust the recipe for a 6″ cake pan? Thanks!!

    • serena April 1, 2017, 1:54 pm

      I haven’t tried it with the 6″ pan. You can definitely use the recip for it. You are looking for an internal temperature of 150°. You can test it and if not at the right temp once you properly release the pressure, turn back on and continue to cook. I think we are going to have to get a 6″ pan for the kitchen. I see a few of the same questions 🙂

  • barb February 21, 2017, 7:13 am

    Did you use foil to cover the cheesecake while cooking to keep moisture off the top?

    • serena February 21, 2017, 7:47 pm

      Nope. We just used a paper towel to dab the moisture off once done. You could use foil if you like.

  • Chris March 4, 2017, 12:26 pm

    Wow. This recipe was not at all difficult and it turned out perfectly. Really, really delicious! I’d had mixed success with cheesecakes in the oven before. This was too easy. I should add that the quality of ingredients makes a difference. I used 63% Scharffen Berger chocolate. Do use a quality chocolate as the chocolate flavor really is front and center in the final product. I followed the recipe exactly as written (used Fat Daddio’s7-inch removable bottom pan) and it was flawless. Keeper for sure.

    • serena March 13, 2017, 11:03 am

      Thanks so much! So glad you enjoyed it 🙂

  • Wendi March 13, 2017, 2:29 pm

    I made two cheesecakes in my Instant Pot last week, this being one of them. Both had the same amount of cream cheese and were prepared in an 8″ pan. The lemon cheesecake was perfect in 15 minutes. This one had to go back in twice because it wasn’t setting and ended up closer to 35 minutes. It still turned out great though. The other recipe recommended incorporating the eggs by hand. I think this tip could improve your recipe because the batter on the chocolate cheesecake was much “drier” than the lemon cheesecake. It’s likely hat I over mixed it, and folding it by hand would avoid this problem. Also, I used chocolate 70% chocolate to cut down a bit on the sugar and it still tasted great!

    • serena April 1, 2017, 1:56 pm

      Glad to see that it still tasted great Wendi. I like using the dark chocolate also to cut down on some of the sugar.

  • cate Stacer-Bransfield March 25, 2017, 12:52 pm

    Wow, expecting our Instant Pot Monday, my wife had reservations about biying this, but she is a veritable chic-agility, I believe this will win her over!

    • serena April 1, 2017, 1:53 pm

      This will definitely win her over! Let us know how it goes 🙂

  • Rebecca March 27, 2017, 10:21 am

    Do you think I can make this in my 6 inch daddio push pan? Time/cook difference?

    • serena April 1, 2017, 1:52 pm

      I haven’t tried it with the 6″ pan. Yes you can definitely use a 6″ pan. You are looking for an internal temperature of 150°. You can test it and if not at the right temp once you properly release the pressure, turn back on and continue to cook. I think we are going to have to get a 6″ pan for the kitchen. I see a few of the same questions 🙂

  • Rebecca March 29, 2017, 8:00 am

    I only have the 6″ pan, do you think I need to add more time to the cook?

    • serena April 1, 2017, 1:51 pm

      I haven’t tried it with the 6″ pan. I would think that if you are going to use the entire recipe, yes. You are looking for an internal temperature of 150°. You can test it and if not at the right temp once you properly release the pressure, turn back on and continue to cook. I think we are going to have to get a 6″ pan for the kitchen. I see a few of the same questions 🙂

  • Sally April 1, 2017, 10:44 am

    Oh my gosh! I made exactly to recipe and it was perfect. I used Lindt milk chocolate for the cheesecake and used a combination of milk and dark chocolate for the ganache. Absolutely perfect!

    • serena April 1, 2017, 1:46 pm

      So glad you liked it!

  • Paul April 6, 2017, 3:11 pm

    You mention the “whole” Oreo cookie so you do not scrape the filling off, correct?

    • Kathy May 15, 2017, 9:08 am

      Paul, I used the whole cookies… the white insides too …. and my crust turned out great.

  • Anna April 15, 2017, 2:24 pm

    I made this using a 6 in pan. My only suggestion to change the crust. It’s a bit too thick for the smaller pan. It was still fantastic.

  • Debbie C April 15, 2017, 7:38 pm

    Serena, just got through putting the cheesecake in the IP so I haven’t tasted it…..BUT! if it tastes even 1/2 as good as the sppon of batter I just licked clean, then we are in for a real treat!!!

  • Kathy May 15, 2017, 9:07 am

    This was SO good!! Thanks for posting the recipe. I used Lindt milk chocolate bars for the chocolate in the cheesecake. And for the ganache I used milk chocolate chips. After that cooled and set, I melted some white chocolate chips and drizzled that on top for a little decoration. We all loved it.

    • serena May 15, 2017, 12:53 pm

      So glad you liked it! Great idea for the decoration

  • gail May 19, 2017, 5:22 pm

    3/4 cup of chocolate: melted chocolate? I was going through the comments and found a reference to Callebaut but is it melted or a type of cocoa powder? Thanks. 🙂

    • serena July 6, 2017, 10:20 am

      3/4 cup of chocolate, whatever is your favorite brand. We used Callebaut, which comes in blocks or callets. The hot cream will melt it once you pour it over the chocolate in step 17.

  • Debbie June 9, 2017, 2:13 pm

    You use 3/4 cup of melted chocolate for the ganache. Can you please tell me how many ounces or grams that is? Thanks. Just took the cheesecake out of the pressure cooker at your stated time and it is perfect. Can’t wait to taste it tomorrow.

  • Rhi Breton June 10, 2017, 10:32 pm

    OMG! I have never made a cheesecake before. Didn’t even know what a Springform pan was. I got a Daddio 7″ pan for the IP and decided to give this recipe a try for my husbands birthday. He was in heaven! I can’t believe I made a cheesecake and it actually turned out! Thank you for the recipe!

  • Shannon June 30, 2017, 12:53 pm

    I have two observations to make about the recipe. 1.) The ingredients call for 1 Tbsp of Cocoa powder, but the actual instructions do not have this ingredient in it. I assumed that you just added it in with the flour. fingers crossed this is correct. 2.) For those of us who have never used a instant pot before, you might want to mention if the pot should be set to venting or sealing. I have only made a few things with my pot, so am still learning all of this.
    As I type this, my first triple chocolate cheesecake is cooking. If it tastes even half as good as the batter, I am doooomed!

    • serena July 6, 2017, 10:11 am

      I’m sorry you missed the cocoa powder. It’s listed on step 6. I’m guessing it turned out fine with the flour. Great idea about adding instant pot tips to the recipe. This was our first time using it and over the months I have become more comfortable with it, as will you, as you continue to use it. I hope it was delicious!

  • Eileen July 1, 2017, 3:37 pm

    This didn’t work for me. It rose past the top of the 7inch springform pan and the top was not set at 28 minutes. Having to wait for pressure release, then wait for it to come back up to pressure, etc. is nowhere as easy as opening an oven door to check to see if it’s done. I love the instant pot but I won’t make this again. Rechecked all ingredients, measures, and methods and can see that I followed instructions to a T.

    • serena July 6, 2017, 10:16 am

      That’s such a bummer Eileen. So sorry it didn’t work for you. If you have rechecked ingredients and measurements, I’m wondering if you and I have a different model of instant pot. We have made this numerous times and it always works out. Maybe yours is newer than mine, or vice versa and cooking times and temps change a wee bit based on manufacturer changes.

      • Robin July 23, 2017, 2:46 pm

        Difference in sea level can also make a difference – it sometimes takes longer in the IP in say – Denver, than lower sea level cities.

        • Kim September 2, 2017, 5:44 pm

          I had the same problematic results as Eileen! I live in Florida, so wondering about the sea level comment. Serena – are you in a higher altitude? I’ve also heard this can affect things, so perhaps I need to adjust for this?

          • serena September 2, 2017, 6:43 pm

            Hi Kim. I’m in Austin so definitely nothing like Denver altitude. A bit higher than Florida, but nothing horrible. You are shooting for an internal temp of 150F. When we tested the recipe we did a manual pressure release right away and took the temp. If it wasn’t to the 150F, then we turned back on for a few more minutes. It might be worth trying that instead of waiting for the system to release the pressure over the 10 minutes or so. I’m also wondering about the humidity. We tested in winter with very minimal humidity and your region of the US is quite humid this time of year. Usually high humidity can increase cake volume and moisture content. I wonder if that is happening with the instant pot. It’s definitely a stretch, but maybe… And last but not least, (this is making me very curious so trying to research all options, sorry for the length in this response) are you using the exact same springform pan as I was? From what I see after just searching Amazon, it appears each brand has a different height. What you want is to fill the pan right around 3/4 full or just a tiny bit more. But don’t fill any higher than that. I hope you give this another try, I’d be really curious to know if any changes.

          • Kim September 3, 2017, 8:48 am

            You may a great point about humidity (it’s super high here!), but not sure if/how that would affect it. I am using a Nordicware 7″ that I just got from Amazon. I had tons of batter and it filled the pan all the way to the top (which explains the overflow!). I probably should not have used all of the batter so good to know about the 3/4 full. I will give it another whirl at some point and post if I learn anything. Thanks for your suggestions!

  • Shirley July 30, 2017, 10:26 pm

    What type of cocoa powder did you use? Was it Dutch process or the regular kind?

    • serena August 18, 2017, 12:15 pm

      Regular cocoa powder

  • Janelle Anderson August 6, 2017, 5:18 pm

    Love this recipe! I’ve now made this many times and everyone raves over it! I do usually need to add three minutes to the cook time using a 7″ springform. Tonight I’m trying to make these into mini cheesecakes….using silicone for the first time. Wish me luck!

    • serena August 18, 2017, 12:14 pm

      So glad you love this! How did the mini ones turn out?

  • Victoria August 21, 2017, 4:49 pm

    what would the cooking adjustments be for an 8″ pan in an 8qt IP?

    • serena September 2, 2017, 6:56 pm

      I haven’t tried it with an 8″ pan. But I would reduce by just a few minutes and then do a manual release of the pressure as soon as it is done and take the temperature of the cheesecake. You are looking for an internal temperature of 150F. If not up to temperature, turn it back on for a few more minutes.

  • Jaclyn August 27, 2017, 9:53 am

    How would you adjust the time for an 8 inch pan?

    • serena September 2, 2017, 6:55 pm

      I haven’t tried it with an 8″ pan. But I would reduce by just a few minutes and then do a manual release of the pressure as soon as it is done and take the temperature of the cheesecake. You are looking for an internal temperature of 150F. If not up to temperature, turn it back on for a few more minutes.

  • Pamela Laughlin August 27, 2017, 10:44 pm

    I have a Vitamix blender, but I don’t have a food processor. Can I use an electric hand mixer?

    • serena September 2, 2017, 6:51 pm

      Yes, it will just be a wee bit fluffier due to air being mixed into the batter. Be careful not to overmix and you should be fine.

  • Marcia August 28, 2017, 7:52 am

    I made this and it turned out really amazing. I used 60% dark in the batter and a hazelnut milk chocolate for the genache. The taste was divine. One question: i followed he recipe to a T and used very high quality chocolate, but it turned out VERY dense – almost like fudge. Any suggestions? Also, why do you use the food processor for the batter instead of a mixer?

    • serena September 2, 2017, 6:13 pm

      So glad you liked this Marcia. We use the food processor to get a dense cake, like a NY style. We found using the mixer gave it a fluffier texture. It just folded in a bit more air than I wanted. I would guess that you may have overmixed a bit if it was like fudge.

  • Diem September 30, 2017, 8:23 am

    Can you makes a video too

  • Shirl November 11, 2017, 1:02 pm

    This cake was delicious. My only problem was the ganache put it over the top as far as sweetness (that’s just my personal taste others may find it just fine). I do love the idea of a ganache on top, but wondered if you have any suggestions for cutting the sweetness of the ganache or perhaps another type of topping instead?

    • serena November 12, 2017, 8:58 am

      You could try a much darker chocolate in the ganache. Would definitely reduce the sweetness. Or even just no ganache at all?


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