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Triple Layer Chocolate Cheesecake (Instant Pot)
Calories
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!