Indulge in the velvety embrace of this Instant Pot Chocolate Cherry Cheesecake, a symphony of rich chocolate, tangy cherries, and creamy cheesecake, all effortlessly prepared in your Instant Pot. A delightful dessert experience that's both impressive and surprisingly simple.

Follow The Directions

01

Step

Preheat the oven to 325 degrees F (165 degrees C).

02

Step

Pulse the chocolate wafers in a blender until finely ground. Spray the bottom of a cheesecake pan with cooking spray. Pour crumbs into the bottom of the pan and pour melted butter on top. Mix and lightly press crust over the bottom of the pan and slightly up the edges.

03

Step

Bake crust in the preheated oven until lightly browned, about 8 minutes. Remove from oven and cool completely.

04

Step

Combine cream cheese, eggs, sugar, yogurt, cornstarch, and cocoa powder in a bowl; beat with an electric blender until creamy. Fold in mini chocolate chips.

05

Step

Pour some of the cheesecake filling into the cooled crust. Top with a handful of sliced morello cherries. Repeat layers until all cherries and filling have been added.

06

Step

Pour 1/2 cup of water into a multi-functional pressure cooker (such as Instant Pot). Add an elevated rack and set cheesecake pan on top of the rack. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 31 minutes. Allow 10 to 15 minutes for pressure to build.

07

Step

Release pressure using the natural-release method according to manufacturer's instructions, about 12 minutes. Unlock and remove the lid. Remove cheesecake and let cool. Cover and refrigerate before serving, 8 hours to overnight.

For an even smoother cheesecake, ensure your cream cheese and Greek yogurt are truly at room temperature before mixing.
Don't skip the pre-baking of the crust; it prevents a soggy bottom.
Natural release is crucial for preventing the cheesecake from cracking. Be patient!
Garnish with extra chocolate shavings and fresh cherries for an elegant presentation.