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Instant Pot Chocolate Chip Cheesecake

Course Dessert
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 6 hours 50 minutes
Servings 8 servings
This Instant Pot Chocolate Chip Cheesecake has a creamy cheesecake filling packed with mini chocolate chips and baked on a layer of chocolate chip cookie dough! As if that wasn’t enough, I topped it off with a chocolate ganache, whipped cream, and of course mini chocolate chip cookies!

Ingredients
  

Crust

  • 8 Oz Chocolate Chip Cookie Dough

Filling

  • 2 8 oz. packages cream cheese room temperature
  • 1/2 cup granulated sugar
  • 2 Tablespoons flour
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream
  • 2 eggs
  • 1/2-3/4 cup mini chocolate chips

Ganache and Toppings:

  • 1/2 cup chocolate
  • 1/4 cup heavy whipping cream
  • Whipped cream
  • Mini Chocolate Chip cookies

Instructions

Crust

  • Preheat your oven to 350 degrees f. and prepare a 7 inch springform by spraying generously with nonstick spray and set aside.
  • Add the cookie dough into the bottom of the springform and press with the back of your hand or a spoon to form the crust. Bring the dough up the sides about 1".
  • Bake the crust for 10 minutes then place on a wire rack to cool.

Filling

  • In the bowl of a stand mixer (or use a hand mixer) with a paddle attachment, cream the cream cheese for 3-4 minutes or until completely smooth and there are no lumps.
  • Slowly pour in the sugar and flour, and mix until just combined.
  • Add vanilla and heavy cream and mix on low speed until combined. Slowly increase the speed to high for about 1 minute,
  • Scrape the sides and bottom of the bowl and make sure there are no lumps. Give one final mix before adding the eggs.
  • Add the eggs one at a time and mix just until the yolk disappears into the batter.
  • Fold in the mini chocolate chips
    Pour the filling into the prepared crust and gently tap the bottom of the pan on the counter to release any air bubbles.
  • Cover the pan completely with aluminum foil. Add one cup of water into the inner pot of your Instant Pot and add in the trivet,
  • Place the cheesecake on top of the trivet and set your pot to high pressure for 40 minutes and allow to naturally release for 10 minutes. After 10 minutes, release any remaining pressure.
  • Once you can open the pot, remove the cheesecake and allow to cool to room temperature on a wire rack.
  • Place the cheesecake in the refrigerator to set for at least 6 hours but overnight is recommended.

Topping

  • Add the chocolate and heavy cream to a microwave safe bowl and microwave on 20 second increments, stirring in between, until the chocolate is melted and smooth.
  • Let the ganache cool for about 5 minutes then pour over the cold cheesecake. Top with whipped cream and mini chocolate chip cookies and serve.
  • Store in an air tight container in the refrigerator for up to three days.

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