If you’re looking for some instant pot dessert recipes, I’ve got a good one for you. If you’re a chocolate chip cookie dough fan you’re going to love this Instant Pot Chocolate Cheesecake Recipe. Actually it’s a Instant Pot Chocolate Chip Cookie Dough Cheesecake recipe.
Instant Pot Chocolate Cheesecake
There’s one thing I love as a dessert… CHEESECAKE! I’m all about cheesecake, any (ANY) kind of it! I wasn’t aware that you could actually make one in an instant pot. I’m super excited to share with you this incredible Instant Pot Chocolate Cheesecake. I think it’s so amazing to find recipes that are 1) simple 2) delicious 3) doable for ANY food level.
I’m sharing this Instant Pot Chocolate Cheesecake recipe through a series of photos, too. I want to make sure you’re able to see each and every step. I’m definitely a visual recipe girl. It’s always difficult for me to follow along with just words. I love being able to actually see that I’m doing the right steps. I think it’s super important for everyone to know if they’re on the same recipe page or not!
I will make it easy for you in both steps: 1) I will write out all of the ingredients and directions below 2) I will add photos to show you the step by step aspect of this recipe, too!
Let’s kick it off with the quick stats for Instant Pot Chocolate Cheesecake:
Prep: 30 mins | Cook: 28 mins | Total: 58 mins | Makes: 8 servings
I’m going to ADD into this recipe the Chocolate Chip Cookie Dough aspect because I really want it to be like a chocolate cookie! I know it’s not always easy to accomplish this with recipes, but I’m someone who really does love chocolate and cheesecake, so I’m going to mix the two together here!
INGREDIENTS: Instant Pot Chocolate Cheesecake (Chocolate Chip Cookie Dough)
1 tbsp unsalted sweet cream butter, softened
1 tbsp sugar
1 tbsp light brown sugar, packed
1 tsp water
¼ tsp pure vanilla extract
2 tbsp flour
¼ C mini semi sweet chocolate chips
DIRECTIONS FOR THIS STEP:
Combine all ingredients into a small bowl and set aside.
CRUST INGREDIENTS:
15 Oreo cookies
3 TBSP unsalted butter (melted)
CHEESECAKE BATTER INGREDIENTS:
2 – 8oz packages of cream cheese, softened
1/2 C sugar
1 TBSP cornstarch
3 large eggs (room temp)
1/2 C heavy cream (room temp)
1 tsp vanilla
TOPPING INGREDIENTS:
½ C mini chocolate chips plus some to sprinkle
⅓ C chopped walnuts
Cool whip
Piping bag with star tip
DIRECTIONS:
Prep 9inch springform pan with non-stick spray
Set aside
CRUST DIRECTIONS:
Combine cookie crumbs and melted butter in a large bowl. Stir until both ingredients are well combined.
Transfer the mixture to the prepared pan. With a measuring cup press down on the mixture to make a crust.
Move to the refrigerator and chill for at least 20 minutes.
CHEESECAKE DIRECTIONS:
(Before you start ensure that all of the ingredients are at room temp.)
Using an electric mixer, beat the cream cheese, sugar, and cornstarch on medium-low speed. Continue to beat until the mixture is light and fluffy. Scrape down the sides and bottom of the bowl.
Reduce the mixer speed to low. Add in the heavy cream. Beat until blended. Scrape the bottom and sides of the bowl. Add one egg at at a time beating after each addition until combined. Add the vanilla beating to to mix well.
Pour half of the cheesecake mixture into the crust
Add dollops of the cookie dough onto the cheesecake
Cover dough with remaining cheesecake batter
Sprinkle some of the mini chocolate chips and chopped walnuts on top
COOKING DIRECTIONS:
Put the metal trivet into the Instant Pot.
Add 1 1/2 cups of water. Gently place the cheesecake pan on top of the trivet. Cover the pan that has the cheesecake with foil.
Set on manual setting. Adjust the pressure to high. Cook for 30 minutes. (30 minutes will make the cheesecake creamy while 35 minutes will result in a denser cheesecake.)
When the IP beeps, release the pressure naturally for about 20-30 minutes.
Carefully open the IP. Gently move the cheesecake to a cooling rack. Allow to cool for about 1 hour. Carefully run a paring knife around the edges of the cheesecake.
Transfer the cheesecake (still in the springform pan) to the refrigerator for at least 6 hours or overnight.
Pipe cool whip around the edge of the cheesecake and garnish with mini chocolate chips
Cut and serve!
OK… here’s the Instant Pot Chocolate Cheesecake (Chocolate Chip Cookie Dough) Recipe in photos. I know it’s something that is beneficial for people to see! Hope these help you out as you go along!
I hope this recipe works for you! If you’re a chocolate lover, you will love this. If you’re a cheesecake lover, you will love this! You kinda can’t go wrong with this one! I sent this to my mom to try for Easter! Let me know if you try this one in the comments below!
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