Instant Pot Chocolate Cheesecake

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.

Course Desserts

Cuisine American

Prep Time 30

Cook Time 30

Additional Time 10

Total Time 1 10

Servings -6

Calories 432kcal

Author Michelle Ordever

Equipment

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

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.
Prepare the crust by combining all ingredients in a medium bowl. Stir until the ingredients are thoroughly combined.
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.
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).
Add the vanilla extract and beat again for 10 seconds or until just combined.
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.
Add the melted chocolate and beat briefly until just combined.
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.
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.
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.
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.
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.
To make the chocolate sauce, combine all ingredients in a medium bowl and stir until completely blended and smooth.
Once chilled, pour the chocolate sauce on top, if desired, and garnish with fresh strawberry slices before serving. Enjoy!

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

Nutrition