Instant Pot Chocolate Chip Cheesecake

Total Time

Prep: 25 min. + chilling Cook: 30 min. + releasing


8 servings

Updated: Nov. 11, 2022
I adapted my favorite cheesecake recipe to work in the Instant Pot. The texture was so incredible, I may never bake it in the oven again! Be sure to use mini chocolate chips. If you use regular size chips, they will sink to the bottom. —Michele Kusma, Columbus, OH
Instant Pot Chocolate Chip Cheesecake Recipe photo by Taste of Home


  • 1 cup graham cracker crumbs
  • 1 tablespoon brown sugar
  • Dash salt
  • 3 tablespoons unsalted butter, melted
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 2 large eggs, room temperature, lightly beaten
  • 1/2 cup miniature semisweet chocolate chips


  1. Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Line bottom of greased 6-in. springform pan with parchment. In a small bowl, mix cracker crumbs, brown sugar and salt; stir in butter. Press onto bottom of prepared pan. Freeze while preparing filling.
  2. In a large bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until blended. Fold in chocolate chips. Pour over crust. Cover springform pan with paper towel and foil. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use sling to lower pan onto trivet.
  3. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Allow pressure to release naturally. Using foil sling, carefully remove springform pan. Uncover; cool on a wire rack 10 minutes. With a knife, loosen edge of cheesecake from pan. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
  4. Remove rim from pan. Refrigerate leftovers.

Nutrition Facts

1 piece: 416 calories, 30g fat (17g saturated fat), 115mg cholesterol, 274mg sodium, 34g carbohydrate (25g sugars, 1g fiber), 6g protein.