Instant Pot Death By Chocolate Cheesecake
Instant Pot Death By Chocolate Cheesecake

Instant Pot Death By Chocolate Cheesecake


Instant Pot Death By Chocolate Cheesecake


  • 20 Double Stuffed Oreo Cookies, with filling
  • 2 packs Room-temp cream cheese
  • 1/2 cups Sour Cream
  • 6 tbsp. Sugar
  • 2 tbsp. Unsweetened Cocoa Powder
  • 2 eggs
  • 4 oz. Semi-sweet Melted Chocolate
  • 1 tsp. Vanilla

Ganache Topping

  • 1/2 cup Chocolate Chips
  • 1/2 cup Heavy Whipping Cream



  • Place Oreos in a food processor and blend until they form crumbs.
  • Place the processed Oreos in a 6" springform pan, and pack down with your hand or a measuring cup.
  • Place in the freezer until the filling is ready.


  • Start with all room temp ingredients, and place the cream cheese into a large mixing bowl, and mix on high until light and fluffy.
  • Add sugar and mix until just combined.
  • Add sour cream and mix until just combined, being careful not to overmix.
  • Add melted chocolate, cocoa powder, and vanilla, and mix until combined.
  • LAST, add the eggs, and mix as LITTLE as possible - so add the eggs one at a time, and mix just enough so that they are fully incorporated.


  • Pour the filling into the prepared crust, and cover the top of the pan with tin foil.
  • Add one cup of water to the Instant Pot, and place a trivet in the bottom of the pot.
  • Place the pan in the pot, set the lid to SEALING.
  • Set the Instant Pot on High Pressure for 35 minutes.
  • After 35 minutes, allow for a Natural Release.
  • Take the pan out, and place it on a cooling rack - do NOT remove the foil. (It may look undercooked and jiggly - but that's okay.)
  • After it cools completely, place it in the fridge overnight.
  • Once the cheesecake has set overnight, make the ganache...
  • Combining the chocolate and cream into a microwave safe bowl.
  • Microwave for 30 second intervals until the chocolate is mostly melted, then stir the chocolate until all is melted and it thickens slightly. Then, pour onto cheesecake.