Instant Pot Chocolate Orange Cheesecake is the cheesecake of my dreams — creamy, intensely chocolatey with a bright hint of orange. It’s an excellent choice for holiday gatherings or any time you want an impressive dessert that’s easy to make in the pressure cooker.
Instant Pot Cheesecake Recipe
After testing variations for some time, this Instant Pot Chocolate Orange Cheesecake finally came out exactly as I wanted: rich, smooth, and perfectly balanced between chocolate and citrus. If you love chocolate-orange combinations, this recipe will become a staple.
This cheesecake is especially lovely during the holidays, but it’s decadent enough for any celebration. Guests are always impressed when you tell them the cheesecake was made in an Instant Pot — and one bite will tell them why.
My partner was eagerly waiting to try this — I thought he might not like chocolate and orange together, but he loved it. I hope you enjoy this Instant Pot Chocolate Orange Cheesecake as much as we do.
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Instant Pot Chocolate Orange Cheesecake
Ingredients
Chocolate Crust
- 20 Chocolate Sandwich Cookies (filling scraped out so you have 40 halves)
- 1 Tablespoon Sugar
- ½ teaspoon Orange Zest, grated
- 3 Tablespoons Butter, melted
Cheesecake Filling
- 2 (8 oz) packages Cream Cheese, room temperature
- ½ cup plus 1 Tablespoon Sugar
- 2 teaspoons Vanilla
- 2½ teaspoons Orange Zest, grated
- 2 Tablespoons Orange Juice
- 1 teaspoon Lemon Juice
- 1 cup Chocolate Chips, semisweet (or mix semisweet and dark)
- ½ cup Heavy Cream, room temperature
- ½ teaspoon Instant Espresso Powder (optional — enhances chocolate)
- ½ cup Sour Cream
- 1 Tablespoon Unsweetened Cocoa Powder
- 2 teaspoons Corn Starch
- 3 Eggs, room temperature
Chocolate Ganache Topping (Optional)
- ½ cup Chocolate Chips, semisweet
- ⅓ cup Heavy Cream
Instructions
Prepare the Pan
- Use a 7 or 8-inch cheesecake pan that fits comfortably in your pressure cooker (I use a 7” push pan). Spray the pan with baking spray and line the bottom with parchment if available.
- Set the pan aside while you prepare other components.
Prepare the Pressure Cooker
- Add 1½ cups of water to the pressure cooker inner liner and place the trivet inside.
Prepare a Sling
- Make a sling from a 28-inch length of aluminum foil folded along the long side three times, creating a 28″ x 3″ sling to lift the pan in and out of the pot easily.
Prepare the Crust
- Scrape fillings from the cookies and pulse the cookie halves in a food processor until fine crumbs form. Discard the filling to avoid a greasy crust.
- Add 1 tablespoon sugar and ½ teaspoon orange zest and pulse to combine.
- Stir in melted butter and pulse until the mixture holds together.
- Press the crust into the prepared pan using fingers, a small glass, or a tamper to create an even layer about ¼” thick. Place the pan in the freezer while you make the filling.
Prepare the Cheesecake Filling
- Clean any crust residue from the food processor bowl. Add cream cheese, sugar, and vanilla and process until smooth and creamy.
- Add orange zest, orange juice, and lemon juice; pulse until combined.
- In a microwave-safe bowl, heat chocolate chips and heavy cream in 25-second increments, stirring between each, until smooth. Let cool to lukewarm, then stir in espresso powder and sour cream.
- Add the chocolate mixture to the cream cheese blend. Add cocoa powder and corn starch; pulse several times and process about a minute for a silky texture.
- Add the eggs last, pulsing just until combined — avoid overmixing to prevent excess puffing.
- Pour the filling over the chilled crust. Cover the pan with a paper towel and then foil, crimping the edges to secure.
- Place the pan on the foil sling, lower it into the pressure cooker, and fold the sling ends over the pan.
Cook the Cheesecake
- Close the lid and set the steam vent to Sealing. Select Manual/Pressure Cook and set to 43 minutes.
- When the cook cycle ends, allow a natural release until the lid pin drops. Turn off the pot and leave the cheesecake in the closed cooker for an additional 10 minutes to cool gradually and reduce cracking.
- Carefully lift the pan out using the foil sling and set it on a cooling rack. Keep it covered for 10 minutes, then remove the foil and check for a slight jiggle in the center — it should be slightly wobbly, not liquid.
- If still too loose, re-cover and cook an additional 5 minutes with a natural release of 15 minutes. Otherwise, let cool for an hour, then refrigerate for at least 4 hours (overnight is best) before serving.
Chocolate Ganache Topping (Optional)
- Warm chocolate chips and heavy cream in 25-second intervals, stirring until glossy and smooth. Pour the ganache over the chilled cheesecake and refrigerate until set.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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