Hot chocolate cheesecake is one of my family’s favorite cheesecakes in the winter because it pairs very well with all kinds of hot drinks and also because who doesn’t love chocolate? This is sure to be a hit with you and your family as well! Let me show you how to make a hot chocolate cheesecake in your Instant Pot!

My kids and I love a good hot chocolate! Especially in the winter time. We love to make a cup together and laugh in the kitchen. I know making hot chocolates with them will be a memory I cherish forever.

What is In Hot Chocolate Cheesecake?

Cheesecake is a cross between a mousse dessert and a pie. Instant pot hot chocolate cheesecake is a cheesecake made in the instant pot. It may sound intimidating but it’s much easier than it sounds. And you end up with a decadent cheesecake topped with marshmallow

Hot Chocolate cheesecake Ingredients

Most of these ingredients are fairly common and you may already have them in your kitchen. In case you need a little help, here’s what you need.

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• Crushed chocolate cookie crumbs- Some stores carry crushed cookies for pies and are found in the pie and baking aisle. If your local store doesn’t  carry the pre-crushed cookie, just crush chocolate Teddy Grahams or Oreos.
• Vanilla extract- This can be found in the baking aisle or you can make your own.
• Semisweet chocolate chips- These are dark chocolate chips used for baking. These will also be found in the baking aisle.
• Espresso powder- Espresso powder is finely ground dark roast coffee beans and will be found in the coffee aisle, most likely by the instant coffee. You can also use instant coffee in a pinch.
• Marshmallow fluff- Marshmallow fluff has a similar taste to melted marshmallows but it’s whipped. This will be found in the baking aisle.
• Clear vanilla extract- This vanilla extract is a synthetic version of vanilla extract. You will find this next to the regular vanilla in the baking aisle.
• Egg whites- You can either carefully separate the yolk from the egg whites or you can buy egg whites in a carton in the fridge section of the grocery store. Most stores keep them near the milk and creamers. 
• Marshmallow cream- Marshmallow creme is also similar to melted marshmallows but it’s more like a confectionery spread. Once again, it’s found in the baking aisle.

How to Make Chocolate Cheesecake in the Instant Pot 

Step 1 – Make the Crust

Lightly spray the sides and bottom of an 8-inch spring form pan with a non-stick baking spray.

Combine cookie crumbs, granulated sugar and butter until it resembles the consistency of wet sand. Press mixture into the bottom and about ¾ inches up the sides of the pan.

Place the crust in the freezer while preparing the filling.

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Step 2 – Make the chocolate filling

On medium speed in an electric mixer, combine cream cheese, milk and sugar until light and fluffy.

Add in eggs, one at a time, mixing until combined after each.

Add in vanilla extract and flour and combine.

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Place the espresso powder and chocolate chips into a microwave-safe bowl or measuring cup and melt. Cool to room temperature. Pour into the filling mixture and combine on low speed until well-blended. Pour into your prepared pan.

Step 3 – Make the Marshmallow Swirl Filling

In an electric mixer, combine cream cheese and sugar until fluffy.

Mix in marshmallow fluff. Add in reserved 1 tbsp. milk and vanilla. Add in egg and mix just until combined. Mix in flour.

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Spoon marshmallow filling in dollops over top of chocolate filling and swirl with a butter knife.

Step 4 – Cook in the Instant Pot

Cover cheesecake with foil, sealing edges.

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Pour 1½ cups water into the bottom of the Instant Pot. Place cheesecake on the trivet and lower into the Instant Pot. Seal and set to 55 min. at high pressure. After time is up, allow it to remain in the Instant Pot for 10 minutes, then release manually and remove to a wire rack to cool completely. 

After it’s cooled, remove from the pan and place on a serving plate if using a baker’s torch to toast meringue or on an oven-proof plate or pan if toasting in the oven.

Step 5 – Marshmallow topping

Whip egg whites and salt until soft peaks form.

Add the marshmallow cream and continue beating on high speed until stiff peaks form.

Spread over cheesecake and brown with a baker’s torch or under the oven broiler.

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Chill completely in the refrigerator before serving. A knife dipped in hot water and dried will help you be able to slice it better.

What to Have with Hot Chocolate Cheesecake

Aside from your classic tall glass of cold milk, here are some yummy drink recipes that will pair nicely with hot chocolate cheesecake.

• Vanilla whipped coffee
• Double chocolate chip frappuccino
• Iced vanilla latte
• White chocolate vanilla latte

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How to Store Leftovers 

To store your leftover hot chocolate cheesecake, you want to cut into individual proportioned slices and wrap with saran wrap each separately. If your pie pan has a lid, you can keep the hot chocolate cheesecake intact and place the lid on tight and place it in the fridge. It will keep fresh in the fridge for about 3 to 5 days.

Can I Freeze it? 

Yes you can! Just like storing in the fridge, you will want to cut into individual proportioned slices and wrap with saran wrap separately. These will last in your freezer for up to 3 months.

Other Hot Chocolate Recipes to Try

Here are some other delicious hot chocolate recipes you won’t be sorry you tried!

• Hot chocolate cake with marshmallow frosting
• Zebra hot chocolate
• White hot chocolate 
• Pumpkin white hot chocolate

Other Instant Pot Cheesecake Recipes

Looking for other instant pot cheesecakes? Try these!

• Instant pot berry cheesecake
• Brownie bottom peanut butter cheesecake
• Tiramisu cheesecake
• Mint chocolate cheesecake
• Instant Pot red velvet cheesecake
• Instant Pot pumpkin cheesecake