Instant Pot Chocolate Cheesecake (Gluten-Free Recipe)

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At Thanksgiving and Christmas time this year, ditch the traditional pudding and serve this crowd-pleasing Instant Pot Chocolate Cheesecake. It is gluten-free and created with three main ingredients –  almond flour, cream cheese, and of course lashings of chocolate!

This post is part of Create the Holidays (formerly Create Christmas) – a series of festive recipes, crafts, printables, and more on The Purple Pumpkin Blog!

Two images - a slice of chocolate cheesecake topped with chocolate sauce and a strawberry slice. Plus an piece of cheesecake on a fork, close up with the cheesecake in the background. Text overlay says"Instant Pot Chocolate Cheesecake". Similar photos of the recipe from various angles are used throughout but with different text overlays unless otherwise described.

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Instant Pot Chocolate Cheesecake

The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions and ensure that you have all the ingredients and equipment required and understand the steps and timings involved.

Finding a dessert to satisfy everyone on the holidays can be a tricky one. But with this Instant Pot chocolate cheesecake, I think you can keep several people happy!

Those who love chocolate, those who love cheesecake, and those that are gluten-free will enjoy a slice of this dessert which can be served with or without the decadent chocolate sauce on top.





Making cheesecake in an Instant Pot is pretty simple, just make sure to read the tips section on how to make it the best it can be.


The Create the Holidays (formerly Create Christmas) series on The Purple Pumpkin Blog is filled with free printables, crafts, recipes, and more for Christmas and the Winter Holidays! You can check out Create the Holidays from 2020 | 2019 | 2018 | 2017 | 2016201520142013 and 2012  for tons of awesome Holiday ideas and inspiration!

Gluten-Free Chocolate Cheesecake
Gluten-Free Chocolate Cheesecake

Ingredients & Equipment Used In This Recipe

While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients and equipment needed for this recipe have been listed below and linked to Amazon or other stores if available online.

It may not include staple ingredients such as oil, salt, sugar, etc., as you’re likely to have those in your kitchen. The complete list of ingredients with measurements is found in the recipe card.

Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).

Instant Pot Chocolate Cheesecake

More Recipes Using Chocolate

One of the hero ingredients in this dish is chocolate, so here are some more recipes using the same:

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More Cheesecake Recipes

Looking for more cheesecakes to make? Check these recipes out next:

Instant Pot Chocolate Cheesecake (Gluten-Free)

Recipe Tips

  • Use a designated seal exclusively for baking with your Instant Pot®. Savory dishes will infuse the seal you normally use and affect the flavor of more delicate recipes like this cheesecake.
  • Batter ingredients MUST be at room temperature for this recipe to work. Allow 2 hours or more to achieve the correct temperature.

How Do I Make Instant Pot Chocolate Cheesecake?

Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.

Instant Pot Chocolate Cheesecake Recipe

Instant Pot Chocolate Cheesecake

Yield: 4-6
Prep Time: 30 minutes
Cook Time: 30 minutes
Additional Time: 10 minutes
Total Time: 1 hour 10 minutes

At Thanksgiving and Christmas time, ditch the traditional pudding and serve this crowd-pleasing Instant Pot Chocolate Cheesecake. It requires at least 4 hours - overnight to chill.

Ingredients

For the Crust

  • 1 cup almond flour
  • 3 Tbsp unsalted butter, melted
  • 3 Tbsp granulated monk fruit sweetener
  • 1 tsp real vanilla extract
  • 2 Tbsp unsweetened dark cocoa powder

For the Batter

  • 2 (8-oz/225g) blocks cream cheese, room temperature
  • 1 tsp real vanilla extract
  • ¼ cup heavy cream, room temperature
  • ⅓ cup powdered monk fruit sweetener*
  • 3 oz (85g) unsweetened baking chocolate, melted
  • 2 large eggs, room temperature
  • 1¼ cup water

For the Chocolate Sauce

  • 1½ Tbsp coconut oil, melted
  • 3 Tbsp unsweetened dark cocoa powder
  • ⅔ cup powdered monk fruit sweetener
  • 3 Tbsp heavy cream (double cream)

To Serve

  • 10 large strawberries, sliced

Instructions

  1. Coat the inside of a 7" springform pan with non-stick cooking spray or cut parchment paper to fit the bottom and line the sides. Set aside.
  2. Prepare the crust by combining all ingredients in a medium bowl. Stir until the ingredients are thoroughly combined.

    Making the Cheesecake Crust
  3. Press the crumbly crust into the bottom of the prepared springform pan and spread into a uniform layer covering the entire bottom of the pan. Place in the freezer until ready to use.

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  4. To prepare the batter, beat the room-temperature cream cheese on medium-low speed until just blended. (Do not overwork to avoid incorporating extra air into the batter).
  5. Add the vanilla extract and beat again for 10 seconds or until just combined.
  6. Add the heavy cream and the monk fruit sweetener and beat for 10-15 seconds or until just combined. Scrape the sides of the bowl with a rubber spatula to incorporate any remaining ingredients into the batter. *For a sweeter cheesecake, add an additional 1-2 Tbsp powdered monk fruit sweetener.

    Whipping the Cheesecake Filling
  7. Add the melted chocolate and beat briefly until just combined.

    Whipping in the Chocolate
  8. Finally, add the eggs, one at a time, and beat until incorporated into the batter. Scrape the sides of the bowl with a rubber spatula as above.

    Adding Egg to Mixture
  9. Remove the springform pan from the freezer and pour the batter on top of the chilled crust. Smooth into a uniform layer and gently tap the pan on the counter several times to release any air bubbles in the batter.

    Cheesecake Filling in Pan
  10. Pour the water into the bottom of the Instant Pot® and place the springform pan onto the trivet that comes with the Instant Pot®. Carefully place the trivet with the handles positioned upwards for easy removal.

    Cheesecake Pan inside Instant Pot
  11. Add the lid and lock it into place. Select the “Manual” button and make sure it is set to “High.” Adjust cook time to 30 minutes.
  12. When cook time is complete, allow pressure to release naturally until the pin drops. Carefully remove the lid and lift the cheesecake out by the trivet handles. Set on the counter to cool for 10-15 minutes before transferring to the refrigerator to chill for at least 4 hours to overnight.

    Cooked Chocolate Cheesecake
  13. To make the chocolate sauce, combine all ingredients in a medium bowl and stir until completely blended and smooth.

    Chocolate Sauce
  14. Once chilled, pour the chocolate sauce on top, if desired, and garnish with fresh strawberry slices before serving. Enjoy!

    Instant Pot Chocolate Cheesecake Recipe

    Close Up of Cheesecake on Fork

Notes

  • Use a designated seal exclusively for baking with your Instant Pot®. Savory dishes will infuse the seal you normally use and affect the flavor of more delicate recipes like this cheesecake.
  • Batter ingredients MUST be at room temperature for this recipe to work. Allow 2 hours or more to achieve the correct temperature.
  • *For a sweeter cheesecake, add an additional 1-2 Tbsp powdered monk fruit sweetener

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 432Total Fat: 36gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 102mgSodium: 51mgCarbohydrates: 19gFiber: 7gSugar: 7gProtein: 10g

This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

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Make It A Holiday Dinner!

You’ve made the dessert, but what about the rest of the courses?

Here are additional recipes to make a full meal for a holiday dinner party!

There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.


The Create the Holidays (formerly Create Christmas) series on The Purple Pumpkin Blog is filled with free printables, crafts, recipes, and more for Christmas and the Winter Holidays! You can check out Create the Holidays from 2020 | 2019 | 2018 | 2017 | 2016201520142013 and 2012  for tons of awesome Holiday ideas and inspiration!

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