Triple Layer Chocolate Cheesecake (Instant Pot)

Get out your instant pot because this dessert will impress all your guests! I just love that you can make cheesecake in the pressure cooker. Makes life so much easier and faster!

This is a close runner up behind the Cheesecake factory’s godiva chocolate cheesecake recipe.

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Triple Layer Chocolate Cheesecake (Instant Pot)

Ingredients

Crust ingredients

• 20 double stuffed oreos

Chocolate cheesecake filling :

• 2 – 8 oz cream cheese softened
• ½ C sour cream
• ⅓ C sugar
• 2 tsp cocoa powder
• 1 tsp pure vanilla extract
• ½ C semi sweet chocolate chips melted
• 2 large eggs

Chocolate Ganache

• 1 C semi sweet chocolate chips
• ½ C heavy whipping cream
• Chocolate sprinkles

Chocolate Mousse

• 1 ¼ cup semi sweet chocolate chips, melted
• 2 cups heavy whipping cream

Instructions

Directions on crust

• Using a food processor, grind up the cookies until they are in crumbs
• Line the bottom of your 8in springform pan with parchment paper and spray the sides
• Press the crust into the bottom and up the sides of the springform pan
• Place the crust into the freezer while you make the filling

Chocolate cheesecake directions

• Using a large mixing bowl, beat together the cream cheese and sugar and cocoa until combined and creamy.
• Beat in the sour cream until combined
• Beat in the melted chocolate and vanilla until combined
• Beat in the eggs, one at a time until combined
• Remove crust from freezer and pour the cheesecake batter into the crust
• Cover the cheesecake with foil
• Place 1 cup of water into the pot of the instant pot
• Place cheesecake onto triviet and into the pot
• Cover the pot with the lid and turn the knob to sealing
• Set to high pressure for 35 minutes
• Once the timer goes off, allow for a natural release
• Remove the lid and pull cheesecake out
• Place onto a wire rack to allow to cool completely
• Place into fridge overnight

Chocolate Mousse

• Using a hand mixer, beat the heavy whipping cream until stiff peaks
• Fold in the melted chocolate until combined and spread over the top cooled cheesecake.
• Place back into the fridge

Chocolate Whipped cream

• Using a medium bowl, beat the whipped cream, cocoa and powdered sugar until stiff peaks form. Scoop into the piping bag.
• Pipe dollops around the top of the cheesecake, place an unwrapped chocolate heart against the whipped cream
• Cut and serve!