Instant Pot Chocolate Cheesecake

– Chocolate Chips – Cream Cheese – Cocoa Powder – Oreos – Sugar

gather your ingredients

1. Place the Oreos into a food processor and pulse until fine crumbs. 2. Pour in the melted butter and pulse until combined. 3. Pour crumb mixture into prepared pan and use a fork to pack the crumbs into a crust. 4. Place pan into freezer while you prepare the cheesecake filling.

get to cookin'

5. Rinse out the food processor from the cookie crumb mixture. 6. Add the cream cheese, sugar, and vanilla. Pulse until smooth and creamy. 7. In a microwave safe bowl, melt the chocolate chips and heavy cream. 8. Pour creamy chocolate mixture into cream cheese mixture and pulse food processor to combine.

get to cookin'

9. Add in the cocoa powder and pulse to incorporate. 10. Lastly, add the eggs. Pulse to combine. 11. Remove the pan from the freezer and pour cheesecake filling evenly over the crust. 12. Cover the pan with a paper towel, followed by a piece of tin foil on top of the paper towel, making sure to cinch the sides.

get to cookin'

13. Place Instant Pot lid securely on and ensure valve at top is in sealing position. 14. Cook on manual, high pressure, for 40 minutes, followed by a 20 minutes natural pressure release. 15. Once done, release any additional pressure and remove lid. allow cake to cool for about an hour before placing in the refrigerator.

get to cookin'

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