Instant Pot Chocolate Cheesecake Recipe

This little cheesecake isn't light on flavor! Coffee and chocolate pair together in a satiny dessert with a rich, indulgent taste.

Course Dessert

Cuisine American

Season Fall, Spring, Summer, Winter

Key Ingredient Cream Cheese, Dark Chocolate

Diet Vegetarian

Prep Time 30

Cook Time 50

Total Time 1 20

Servings servings

Calories 559kcal

Before starting the cheesecake, make sure your cream cheese and egg are at room temperature.
In a small saucepan, combine the cream and coffee grounds and bring to a gentle simmer.
Once the cream is hot, turn off the heat and let the cream steep for 15 minutes.
Meanwhile, finely chop chocolate.
Using a fine mesh sieve, strain the cream, reserving the grounds for the crust.

Return the cream to the pot (a few leftover grounds won't hurt) and bring the cream to a simmer again.
Once the cream is hot, turn off the heat and stir in the chocolate until it melts completely, then set aside to cool.

Grease the inside of the pan and line the removable bottom with parchmentment paper.
Place the cookies in a zip top bag and crush with a rolling pin.
Melt butter and add it to the cookies crumbs with the brown sugar and used coffee grounds.
Press crust into the bottom of the pan and up one inch on the side.
Place the pan in the freezer to set for 15 minutes.

Tightly seal the top of the cheesecake pan with a piece of foil.
Take a larger piece of foil and place the pan on top of it. Fold the foil tightly, overlapping the top foil so no water can get in while it pressure cooks.
Now make a sling with another piece of foil that will fit under your cheesecake pan and inside of your instant pot pan (It's called pot in pot if you follow the IP lingo). Basically a long, folded piece of foil that will help you pull out the cheesecake easily.
Place the steamer rack in the instant pot pan and place 1/2 a cup of water in the pan.
Using your sling, gently lower the cheesecake into the pot.
Fold down the sling and place the lid on the Instant Pot.
Set the vent to "sealing" and manually set the cook time for 37 minutes.
When the cook time is done, turn off the pot and let it naturally depressurize for about 10 minutes.
Before opening the pot, open the vent to make sure the pressure has been released, then gently lift out the cheesecake.

Let the cheesecake cool at room temperature 5-10 minutes.
Carefully unwrap the cheesecake and remove the outer ring of the pan.
Refrigerate the cheesecake until cold. It's best to do this uncovered or in a cake carrier. You don't want anything to touch the cake itself because it will be soft while it's warm.
When ready to serve, use a thin spatula to slide the cheesecake off the metal bottom.
If desired, serve with whipped cream and chocolate sauce (recipe follows), topped with chocolate covered espresso beans.

Don't over whip your cheesecake filling. While bubbles are great in regular cake, it will cause bubbles to appear on the surface of your cheesecake. So mix gently on low speed.
Chocolate Sauce: In a small saucepan combine 2 tablespoons heavy cream with 1 tablespoon agave syrup. Heat gently over low heat. When the cream is hot, turn off the heat and stir in 2 ounces of chopped bittersweet chocolate. Once the chocolate is melted, stir in 1 tablespoon butter and 1 tablespoon Kahlua. Use while warm. Can be kept in the refrigerator and warmed before serving.