Name: Instant Pot Double Chocolate Oreo Cheesecake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Dessert
Ingredients: 20 Oreo cookies, filling removed (40 halves); 3 tablespoons melted butter; 1 teaspoon confectioners sugar (optional, I’ve made with and without); pinch of kosher salt; 12 ounces cream cheese, softened at room temperature; 1/2 cup sour cream, room temperature; 2/3 cup white granulated sugar; 4 ounces semisweet chocolate, melted; 2 tablespoons unsweetened cocoa powder; 1 teaspoon vanilla; 1 teaspoon espresso powder; 1/8 teaspoon salt; 2 eggs, room temperature; 1 tablespoon all purpose flour; 12 Oreo cookies, crushed by hand

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I wasn’t able to pull off a Super Bowl snack prior to game day, but I am well prepared for Valentine’s day this year with this Instant Pot Double Chocolate Oreo Cheesecake! Let me start by saying, this isn’t just any dessert. This cheesecake is a total luxury. It is wonderfully rich and creamy, extra chocolatey and tastes just like Heaven. My little one closed his eyes and threw his head back shaking it from side to side with every single bite of his first slice. Our sweet little mindful two year old ❤. It gave my husband and I a good laugh, but it was the totally appropriate response. It is that good.

If You Don’t Read Anything Else…

This next bit of information is crucial! It is important to have a separate sealing ring for you Instant Pot that you use only when making desserts. The one that comes with your Instant Pot is clear and easily pops on and off for cleaning. You could make sure to get yours extra clean, but I think it is best to keep a separate one all together for desserts. I assume that you don’t want your chocolate cheesecake to taste like lamb curry (this may or may not have happened to me before I figured this out ????). It is actually recommended to replace this every 6 to 12 months anyway.

Cheesecake in an Instant Pot? Really?

Yes! The first time I saw an instant pot cheesecake recipe on Pinterest, I immediately went out and got myself a pan that would fit and made it the very next day. I had my doubts at the time, but I was curious and excited to give it a try. My first attempt turned out great! Cheesecake in the instant pot is so easy to make and the texture turns out perfect every time! If you already own an Instant Pot and you love cheesecake, I highly recommend purchasing a 7 inch springform pan. The one I use and love (below) is on sale right now, and I promise it will be a $15 very well spent.

7 Inch Springform Pan

Buy Now →

No Instant Pot?

No Worries! If you don’t have an Instant Pot, but you are still craving a homemade chocolate cheesecake, try my oven-baked Most Amazing Mexican Mocha Cheesecake. This one is inspired by my all time favorite coffee drink. It is also easy to make and equally delicious with deep chocolate flavor and a little cinnamon and cayenne to spice up your night! Another option is to make this Double Chocolate Oreo Cheesecake in the oven. I haven’t had a chance to do this so I can’t provide exact cooking times, but you can follow the process for the Mexican Mocha cheesecake above. Bake at 350 degrees in a water bath. I’d recommend you start checking the cheesecake around 45 minutes and peek in every 5-10 minutes until the cheesecake is just set in the center. Baking time will vary based on the size of your springform pan.

Perfect for Valentine’s Day

You should totally spoil yourself next Sunday for Valentine’s day or make this as a special surprise for the one you love. It will really make the night feel special. I plan to serve it as a follow up to a massive plate of chicken parmesan next Sunday (more to come on that). Just remember, cheesecakes take about a day to reach that perfect taste and consistency so don’t forget to make ahead if you want to include this on your V-day menu.

Thanks for reading. Let me know how it goes!

Instant Pot Double Chocolate Oreo Cheesecake

Author: Katelyn
Total Time: 1 hour 15 minutes
Yield: 8 Slices 1x

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Description

This deeply chocolatey cheesecake is ultra rich and creamy and so easy to make right in your instant pot. Extra Oreo cookies are mixed in for the most decadent chocolate dessert.

Ingredients

Scale

Crust

20 Oreo cookies, filling removed (40 halves)
3 tablespoons melted butter
1 teaspoon confectioners sugar (optional, I’ve made with and without)
pinch of kosher salt

Double Chocolate Filling

12 ounces cream cheese, softened at room temperature
1/2 cup sour cream, room temperature
2/3 cup white granulated sugar
4 ounces semisweet chocolate, melted
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla
1 teaspoon espresso powder
1/8 teaspoon salt
2 eggs, room temperature
1 tablespoon all purpose flour
12 Oreo cookies, crushed by hand

Instructions

Prepare your crust

Grease your 7 Inch Springform Pan with non-stick cooking spray.
Add Oreos (filling removed) to a food processor or blender and process into fine crumbs.
Slowly pour in melted butter and pulse gently until all the butter and cookie crumbs are fully combined.
Stir in the confectioners sugar (optional).
Pour the cookie crumb mixture into your greased pan to cover the bottom. Use a spatula to gently force some of the mixture up the sides of the pan, then use the flat bottom of a small drinking glass to compact the crust tightly against the bottom and sides of the pan.
Place the pan in the freezer for at least 20 minutes to allow the crust to harden while you prepare the cheesecake filling.

Prepare the Double Chocolate Cheesecake Filling

Using a stand mixer fitted with the paddle attachment or a hand mixer set to medium speed, combine the cream cheese, sour cream, sugar, and melted chocolate until light and fluffy. You will need to scrape the bottom and sides of the bowl to ensure no large clumps remain.
Reduce the speed to low and add the unsweetened cocoa powder, vanilla, espresso powder, and salt and mix to combine.
Add the eggs one at a time, mixing in between additions until each egg is just incorporated.
Stir in flour.
Add crushed Oreos and stir to combine.
Pour cheesecake batter into the springform pan (after it has been in freezer for at least 20 minutes) Bang the pan on the counter a few times and/or run a fork through the top to pop any air bubbles.
Create a sling from aluminum foil by folding a piece (about the length of your arm) into thirds.
Place one cup of water, the instant pot trivet, and aluminum foil sling in your instant pot.
Set cheesecake on top of aluminum sling and fold any extra foil down the side – between the side of the instant pot and the pan – (DO NOT ALLOW ALUMINUM FOIL TO COVER ANY PART OF CHEESECAKE– this will create more condensation and result in a watery cheesecake top).
Close instant pot lid, set vent to “sealing” position and cook on manual high pressure for 34 minutes.
Allow pressure to release naturally. When pressure gauge has dropped, remove lid and use the sling to lift the pan from your instant pot. (Remove the lid slowly, a bit at a time over several minutes exposing the cheesecake gradually to room air to avoid a sudden major drop in temperature – this will help prevent the top from cracking)
Set on a wire cooling rack and allow to cool completely before transferring to your refrigerator.
Allow to cool in the refrigerator for at least 6 hours, but preferably closer to 24 hours before digging in.