Instant Pot® Chocolate Cheesecake Recipe

Name: Instant Pot® Chocolate Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust:; 2 (4.8 ounce) packages graham crackers, crushed; 5 tablespoons butter; 1 pinch kosher salt; Filling:; 1 (8 ounce) package cream cheese, softened; 1 (8 ounce) package Neufchatel cheese, softened; 3/4 cup white sugar; 2 eggs; 2 teaspoons vanilla extract; 1/4 cup heavy whipping cream; 1 (8 ounce) package semisweet chocolate chips; 2 tablespoons all-purpose flour; Glaze:; 1 (12 ounce) package frozen sweet cherries; 2 tablespoons apricot jam; 2 tablespoons white sugar; 1 tablespoon water; 1 tablespoon cornstarch

Servings: persons

Crust:
2 (4.8 ounce) packages graham crackers, crushed
5 tablespoons butter
1 pinch kosher salt
Filling:
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package Neufchatel cheese, softened
3/4 cup white sugar
2 eggs
2 teaspoons vanilla extract
1/4 cup heavy whipping cream
1 (8 ounce) package semisweet chocolate chips
2 tablespoons all-purpose flour
Glaze:
1 (12 ounce) package frozen sweet cherries
2 tablespoons apricot jam
2 tablespoons white sugar
1 tablespoon water
1 tablespoon cornstarch

1
Wrap the bottom and sides of an 8-inch springform pan with aluminum foil.
2
Combine graham cracker crumbs, butter, and salt in a bowl; mix thoroughly. Pour into the prepared pan; press tightly onto the bottom and up the sides of the pan using the bottom of a measuring cup. Freeze crust until firm, 10 to 15 minutes.
3
Beat cream cheese, Neufchatel cheese, and 3/4 cup sugar in a bowl with an electric mixer until creamy, about 4 minutes. Beat in eggs one at a time; add vanilla. Beat in heavy cream.
4
Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 2 minutes. Beat melted chocolate into the cream cheese mixture. Fold in flour.
5
Pour chocolate cream cheese mixture over the chilled crust. Cover tightly with aluminum foil.
6
Pour 1 1/2 cup water into the pot of an electric pressure cooker (such as Instant Pot(R)). Place the steam rack in the pot; set springform pan on top. Close and lock the lid. Set timer for 45 minutes. Set to high pressure according to manufacturer's instructions, 10 to 15 minutes.
7
Release pressure naturally according to manufacturer's instructions, 10 to 12 minutes. Cool cheesecake to room temperature, about 1 hour.
8
Combine cherries, apricot jam, and 2 tablespoons sugar in a saucepan over medium heat. Simmer until cherries are heated through and release some of their juices, 5 to 7 minutes.
9
Mix water and cornstarch in a small bowl until smooth. Stir into the cherry mixture until thick and glossy, 2 to 3 minutes. Remove from heat; cool glaze to room temperature.
10
Pour glaze over cheesecake and refrigerate until firm, at least 6 hours or overnight. Remove the springform ring and transfer cheesecake to a serving platter.

875

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Crust:, 2 (4.8 ounce) packages graham crackers, crushed, 5 tablespoons butter, 1 pinch kosher salt, and more.

Yes, Instant Pot® Chocolate Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Instant Pot® Chocolate Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions