Go Back
+ servings
Instant Pot Chocolate Cheesecake
Print Recipe
4.62 from 13 votes

Easy Chocolate Cheesecake in a Jar Instant Pot Recipe

This chocolate cheesecake is rich, delicious and easy to make. It is made in 4 ounce Mason Jars in Instant Pot. Perfectly portion controlled and super yummy.
Prep Time15 mins
Cook Time15 mins
Resting Time2 hrs
Course: Dessert
Cuisine: American
Keyword: Cheesecake in a Jar, Easy Chocolate Cheesecake, Instant Pot Cheesecake
Servings: 8
Author: simplyvegetarian777

Equipment

  • Instant Pot 6 quart or Mealthy Multipot
  • Measuring Cups, Blender
  • Food Processor
  • 4 ounce Mason Jars

Ingredients

The Chocolate Base of the Cheesecake

  • 10 Oreo Chocolate Sandwich Cookies Remove the filling in between the sandwiches. This will give you 20 cookies now.
  • 2 tsp Sugar
  • 1&1/2 tbsp Butter, unsalted melted

The Filling of the Cheesecake

  • 1 8 ounce Cream Cheese, original (no low fat) room temperature
  • 1/4 cup Sugar
  • 1/2 tsp Vanilla Essence
  • 1/2 cup Chocolate Chips semi sweet
  • 1/4 cup Heavy Cream room temperature
  • 1/4 tsp Instant Coffee Powder
  • 1/2 tbsp Cocoa powder unsweetened
  • 1 Egg room temperature

Instructions

Preparing Chocolate Cheesecake Crust

  • Take clean 8 of the (4 ounce) Mason/ canning Jars. Remove their lids and set aside.
  • As mentioned above, take 10 oreo chocolate cookie sandwiches. Remove the cream in between. Discard the cream. You will now have 20 single oreo cookies.
  • Take a food processor. Add cookies and sugar to it. Pulse it slowly till cookie turns into fine crumb. Now add melted butter and pulse it few more times till butter is combined with the crumbs. You might have to scrape the crumbs from the food processor in between to make sure that the all the cookies are crumbed evenly.
  • Divide the cookie crumb evenly into 8 parts, about 1&1/2 tbsp each. Layer the base of 8 mason jars with this buttery cookie crumb. Press it down with hands or back of the spoon. Since this is a jar cheesecake, there is no need to press it too hard.
  • Now place these mason jars in the refrigerator till you work on the filling of the cheesecake.

Preparing Chocolate Cheesecake Filling

  • Preparing Chocolate Sauce - Take a microwave safe bowl and add semi sweet chocolate chips and heavy cream in it. Microwave it for 30 seconds. Take it out. Mix well with a spoon. Microwave it again for 30 seconds. Take it out and mix well again till cream and chocolate chips are well combined. By now you will have a thick creamy chocolate sauce. Add the Instant Coffee powder. Mix again. Set it aside to cool it down a bit.
  • Now take a bowl and add cream cheese, sugar and vanilla essence to it. Blend on medium speed with hand blender till cream cheese becomes creamy and soft.
  • Now add the slightly cooled Chocolate Sauce & Cocoa Powder to the Cream Cheese mix. Blend it with hand blender till smooth and creamy. All the ingredients must blend well.
  • Add the egg (at room temperature) the last and blend it lightly until mixed. PLEASE DO NOT OVER MIX THE EGG in the cream cheese mix.
  • Take out the Mason Jars from the refrigerator. Now add this Chocolate Cream Cheese Mix to the mason jars, about 2 to 2&1/2 tbsp per jar. Tap these on the counter lightly and cover with foil. Set aside.

Making Chocolate Cheesecake in a Jar in Instant Pot

  • Place the inner pot inside the IP and plug it in. Put about 1&1/2 cups of water inside the inner pot. Place the low trivet inside the Inner Pot. Now start placing the small mason jars carefully on top of the trivet. You can easily place 7 (4 ounce) mason jars on trivet. Place the 8th mason jar carefully on top as shown in the picture here.
    how to make cheesecake in a jar in instant pot
  • Place the lid of the Instant Pot. Set it to SEALING. Press the Pressure Cook/Manual Button and set the TIMER for 6 MINUTES on HIGH PRESSURE AND HIGH MODE. Once the timer goes off, follow NPR (natural pressure release).
  • As the pressure is released, open the lid carefully. Now take out the mason jars out of the instant pot. Set them on the counter to cool down. Once these come to the room temperature, place their lids (not tight) and chill in refrigerator for minimum 2 hrs. They are ready to eat after that.
  • I normally make my cheesecakes at night, so that they are ready to be eaten the next day.
  • THE BEST EDIBLE TEXTURE of the cheesecake is when it is rested on the kitchen counter for about 20-25 minutes after taking it out of the refrigerator. Or it becomes too cold and dense in between when eaten straight out of the refrigerator.
  • You can dress it up with some whipped cream as I did and top it with some fresh berries and chocolate shavings.

Notes

It stores well in the tiny mason jars in the refrigerator. These dwell well for a week when refrigerated. Mini Cheesecakes make a great portion controlled dessert and are perfect for gift also.