Instant Pot® Chocolate Cheesecake

Heavenly smooth, easy peasy. Not too sweet or tangy. It's just right!

Prep Time:
25 mins
Cook Time:
1 hrs 3 mins
Additional Time:
7 hrs 20 mins
Total Time:
8 hrs 48 mins
1 8-inch cheesecake



  • 2 (4.8 ounce) packages graham crackers, crushed

  • 5 tablespoons butter

  • 1 pinch kosher salt


  • 1 (8 ounce) package cream cheese, softened

  • 1 (8 ounce) package Neufchatel cheese, softened

  • ¾ cup white sugar

  • 2 eggs

  • 2 teaspoons vanilla extract

  • ¼ cup heavy whipping cream

  • 1 (8 ounce) package semisweet chocolate chips

  • 2 tablespoons all-purpose flour


  • 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®). 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.

Cook's Notes:

Substitute evaporated milk for the cream if desired.

I couldn't get the trivet to fit, so I used a small metal bowl upside down inside the pot as a "support" for the springform pan. Worked great!

Nutrition Facts (per serving)

568 Calories
32g Fat
65g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 568
% Daily Value *
Total Fat 32g 41%
Saturated Fat 18g 90%
Cholesterol 102mg 34%
Sodium 420mg 18%
Total Carbohydrate 65g 24%
Dietary Fiber 3g 11%
Total Sugars 46g
Protein 9g
Vitamin C 1mg 4%
Calcium 58mg 4%
Iron 3mg 16%
Potassium 182mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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