Rich, creamy, cheesecake, topped with raspberry mousse; this is a serious chocolate fix, and it looks pretty darn impressive. This Instant Pot Chocolate Cheesecake with raspberry mousse is probably one of the most decadent desserts you are going to have this year!
Decadent Instant Pot Chocolate Cheesecake At Home
We don't usually do too much during Valentine's at my house, but a great dessert is a priority after dinner that night. It's always so crowded at restaurants and seems like prices constantly increase just for this night, so because of this, home is where I tend to hang out.
When I came across some gorgeous fresh raspberries, I knew they would pair perfectly with chocolate cheesecake. And since pressure cooker cheesecake is so easy to make I knew it would be the perfect indulgent dessert for a Valentine's night in.
Tips for Cooking Instant Pot Cheesecake
This is a very simple Instant Pot 
cheesecake recipe and the cheesecake is dense and delicious.
We use a 7-Inch Round Non-Stick Springform Pan
for the recipe, but it's important to note that not all 7" pans are not created equal. We found some discrepancies between the height of the sides in different brands of springform pans. So, if you don't have the same brand as what I'm using, that's fine; just be sure to not overfill your pan, or cheesecake may overflow during cooking and run down the side of your pan. First, it's a mess when that happens, and second, it's a waste of darn good chocolate. So if you have a different model, just leave about a ½" from the top.
We covered the top of the cheesecake with foil during the cooking process. A loose wrap is all you need. If you wrap the foil so tight that nothing gets in, you will need to extend the cooking time. If you have excess moisture after cooking, then just dab it with a napkin to remove the excess water.
Ingredients in Instant Pot Chocolate Cheesecake with Raspberry Mousse
- Oreo cookies
- Unsalted butter
- Cream cheese
- Dark brown sugar
- White sugar
- Whole egg
- Egg yolks
- Sour cream
- 53% - 60% Chocolate
- Vanilla extract
- Flour
- Cocoa powder
- White chocolate
- Heavy whipping cream
- Raspberry puree
- Raspberries
When making cheesecake use room temperature ingredients. Allow the eggs, cream cheese, and sour cream to come to room temperature and allow the chocolate to cool after melting. This will ensure that you have a smooth and creamy cheesecake every time.
We used chocolate in the 53% - 60% range. The brand doesn't matter, if you have a favorite use it. For the white chocolate in the mousse, we used Ghirardelli Premium Baking Chips
. Again, if you have a favorite, go ahead and use it. The important thing here is to not over melt the white chocolate. When the time comes, just put it in the microwave for 10 second intervals. Stir after each 10 seconds and only go long enough to melt it.
For the recipe, we used a raspberry puree. Now during the summertime, I may switch to a strawberry puree if I can find great strawberries during the season. To make your own puree, just put the raspberries in your food processor and pulse until they are liquid. Depending on the size of your raspberries, it may take a full pint size container of raspberries to get this much puree. If you don't want clumps strain through a cheesecloth to remove any clumps and there you go. I kept the larger pieces in my mousse. Just depends on what you like.
How To Make Pressure Cooker Cheesecake
- Prepare the crust and press into the springform pan. Freeze for at least 10 minutes.
- Mix the cheesecake filling and pour into the springform pan being sure to leave at least ½ inch at the top of the pan.
- Pour two cups of water into the bottom of the instant pot and lower in your springform pan using a tinfoil sling.
- Cover and set to seal and cook at high pressure for 28 minutes. Note: This does not include the time it takes for the Instant Pot to reach full pressure.
- Allow for a 15-minute natural pressure release before opening the instant pot and removing the cheesecake.
- Cool overnight in the fridge before topping with mousse and fresh raspberries.
If raspberries just aren't your thing, we also have a triple chocolate cheesecake instant pot recipe topped with chocolate ganache or a white chocolate peppermint cheesecake.
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Please share if you end up making this pressure cooker cheesecake recipe. Always love hearing how it turns out.
Raspberry Mousse Chocolate Cheesecake
Ingredients
Crust
- 15 whole Oreo cookies
- 3 tablespoon of unsalted butter melted then cooled
Cheesecake
- 1 lb room temperature cream cheese At least 2 hours at room temp
- ¼ cup packed dark brown sugar
- ¼ cup white sugar
- 1 whole egg - room temperature
- 2 egg yolks - room temperature
- ¼ cup sour cream
- 8 oz chocolate 53% - 60% Melted
- 1 teaspoon vanilla extract
- 1 tablespoon flour
- 1 tablespoon cocoa powder
Mousse
- 2 oz white chocolate melted and cooled
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- 4 ounce cream cheese softened
- 2 ounce raspberry puree
- Extra raspberries for the top decoration
Instructions
- Spray the 7" springform pan with cooking spray.
- Add two cups of water to the instant pot and place the rack on the bottom.
- Make a tin foil sling to lift the cheesecake in and out of the instant pot.
Crust
- In a food processor combine the whole Oreo cookies and the butter.
- 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.
Cheesecake
- In a food processor, mix the cream cheese with dark brown and white sugar, and cocoa powder.
- Once combined, add one egg followed by the 2 egg yolks.
- Add the melted chocolate and sour cream.
- Continually scrape the bowl down. Add vanilla and flour and mix until creamy.
- Pour mixture into the springform pan and smooth with a spatula.
- Place pan on the tin foil sling and slowly lower into the Instant Pot. Loosely cover cheesecake with a piece of foil to prevent moisture buildup.
- Set Instant Pot to maximum pressure for 28 minutes.
- Once done, turn machine off and let it return to normal pressure for 15 minutes.
- Unlock lid and use sling to transfer pan to cooling rack for an hour.
- Chill in refrigerator overnight.
Chocolate Mousse
- Melt chocolate and let cool.
- Whip heavy cream to soft peaks and then add sugar. Continue mixing on high until stiff peaks.
- In another bowl, whip cream cheese until smooth. Add chocolate and raspberry puree.
- By hand, fold cream cheese mixture into whip cream mixture. Do not overmix.
- Spread onto the cheesecake and let set in the refrigerator.
Notes
Nutrition
Disclaimer: this post contains affiliate links, which means that if you purchase an item after clicking on the link, I will receive a small commission from the sale. This is at no extra cost to you, and as always, all opinions and recommendations are my own.
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Britney Kaufman says
This looks so deliciously creamy and decadent! I would absolutely love this - I'm definitely more of a chocolate girl than vanilla.
serena says
Thanks so much!
Cia Black says
Mousse always scares me to make, I really don't know why. Maybe it's because of house fancy it looks.lol But this recipe seems devine.
serena says
This one is super simple. Give it a go!
Shadlyn Jay says
Your cheesecake is very mouth watering! I am definitely going to make this on Valentine's Day.
serena says
Enjoy 🙂
Stephanie Jeannot says
Now to hear that you made that with an instant pot is incredible. That cake looks so great. Oh my goodness. I love cheesecake.
serena says
I'm always so surprised how easy it is to make in the instant pot!
Mari says
God, your cake looks so good! I think raspberry and chocolate is one of the greatest combinations we can actually make in terms of flavour! And using oreo cookies is just a wonderful idea! 😀
serena says
Thanks so much!
Julie Harbour says
I’m a big lover of sweets, and your cheesecake recipe is great! I’m going to make one! Thanks!
serena says
Thanks so much! Enjoy 🙂
kumamonjeng says
I hardly make cakes but your step to step and explanation make it look easy. I should try one of these day, at least for my own birthday cake!
serena says
Enjoy 🙂
Sues says
This is GORGEOUS! I love the colors and the fact that you made the cheesecake in the Instant Pot 🙂
serena says
Thanks so much!
rika says
I love cheesecake, this one looks amazing and i had no idea that i could be done in instant pot! Love the idea.
serena says
Thanks so much!
Rachel says
I have to make this! I have a couple spring form pans just waiting for me to get unpairs. I love chocolate raspberry!
serena says
Enjoy 🙂
Maria says
Oh my goodness, I just know I am going to be craving this for the rest of the day!! I usually am not a huge chocolate lover, but combine it with two of my favorite things (raspberry and cheesecake), and I'm hooked!
serena says
It's definitely worth making if you are a chocolate lover! And if you like chocolate just a bit, the raspberry will carry you through. The flavor combo is quite tasty
Tara says
Oh wow! This cheesecake is stunning and definitely quite decadent. I just love those layers.
serena says
Thanks so much 🙂
Pam Greer says
We stay in for Valentine's Day too! I've been wanting to try a cheesecake in the Instant Pot and this looks like the perfect one for my first try!
serena says
Give it a go! Enjoy 🙂
Melissa says
Oh my goodness this looks so delicious and it looks amazing! I can't believe how many things instant pots can make, it's so popular right now, I'm going to get my hands on one. Saving this recipe!
serena says
I know what you mean! I'm seeing so many awesome things from the instant pot!
Angela Tolsma says
I have never had a springform pan. They are super interesting to me. I love that you included the percentage of chocolate you want. I haven't thought about how different percents would change the flavor!
serena says
And if you like a darker or lighter chocolate, feel free to change. The percentage isn't set in stone.
Heather McMechan says
Wow, this was made in an Instant Pot? I really need to get my hands on one. There are so many complicated dishes that can be done in an instant with this appliance.
serena says
I'm really loving the appliance. It definitely does a lot of things!
Kansas Bonanno says
This is the best-looking thing i've seen in a long time! I love cheesecake and now i'm going to have to attempt to make this beauty!
serena says
It's super easy! Enjoy 🙂
Joanna @ Everyday Made Fresh says
Wow, this looks totally delectable! Chocolate and raspberry go so well together, I know this cheesecake tastes amazing.
serena says
I love this flavor combo. It's almost sinful!
Erica says
This looks amazing. And it's actually what I would call a pretty cake. And the raspberries on top are such a great touch.
serena says
Thanks so much! I love the look that the raspberries on top give it. Definitely helps pretty it up 🙂
shandy kaye says
I absolutely love this recipe, It's really really good. Everyone LOVE it. One of my favorite.
serena says
Thanks so much!