Instant Pot Chocolate Chip Cheesecake

Servings 8



  • 1 cup Ritz cracker crumbs
  • 1 tablespoon granulated sugar
  • ¼ cup unsalted butter melted
  • 1 tablespoon cocoa powder


  • 2 8-ounce packages cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs room temperature
  • 3 tablespoons all-purpose flour
  • 1 tablespoon cocoa powder
  • ¼ sour cream
  • 1 teaspoon vanilla extract
  • ½ cup chocolate chips


  • Grease the sides and bottoms of a 6-inch push pan and line the pan with a parchment round. Alternatively, you can also line the sides of the pan with parchment paper.
  • In a food processor, combine graham cracker crumbs, sugar and melted butter and pulse to mix ingredients. Then, press crust out on the bottom of the pan and ½ way up the sides. You can use the bottom of a glass to press down the crust.
  • Place pan in the freezer while making the filling. Freezing will help hold the crust together.
  • Mix the cream cheese and granulated sugar until nice and smooth, and then add in one egg at a time while mixing in between adding the eggs.
  • Add in the flour, cocoa powder, sour cream and vanilla and mix to incorporate.
  • Stir in chocolate chips.
  • Pour the filling into the push pan and tap the pan several times on the counter to remove air bubbles. You can also run a fork or knife through the cheesecake filling to remove air bubbles.
  • Cover the cheesecake with aluminum foil and/or a paper towel to prevent condensation from accumulating on the top of the cheesecake.
  • Add 1 ½ cups of water to the inner pot of the Instant Pot.
  • Using a sling (you can buy a sling for the Instant Pot or make one out of foil), lower the pan into the inner pot.
  • Close lid and set for a manual high-pressure cooking time of 30 minutes. Allow for a natural pressure release when the cooking time has finished.
  • Remove the cheesecake from the Instant Pot. Take the foil off of the top and gently soak up any condensation that has formed on the top of the cheesecake with a paper towel or flour sack towel.
  • Let the cheesecake cool on a wire rack for at least an hour before refrigerating for 12 hours or overnight.
  • After 12 hours, remove the cheesecake from the refrigerator and set the pan on top of a large can. Push the sides of the cake pan down, slowly.
  • Remove the cheesecake from the pan bottom, and set on a cake plate or serving tray.