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Instant Pot Smores Cheesecake Recipe

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Are you craving something delightful? This Instant Pot Smores Cheesecake is the most amazing dessert to enjoy.

You can simply make this in your Instant Pot and enjoy it for many days to come! The picture looks amazing, but it tastes even more delicious in person.

smores

Why You’ll Love This Recipe

  • Easy to Make: The Instant Pot makes this complex dessert surprisingly simple.
  • Impressive Presentation: Sure to wow your guests at your next gathering or party.

Recipe Ingredients

Chocolate Cheesecake Ingredients

  • Cream Cheese (Softened): Is the main component of the smores cheesecake filling, providing a rich, creamy, and tangy flavor. You can opt for full fat cream cheese for better results.
  • Sour Cream: Adds extra creaminess and a slight tang, enhancing the overall richness of the cheesecake.
  • Granulated Sugar: Sweetens the smores cheesecake and balances the tanginess of the cheese and sour cream.
  • Cocoa Powder: Gives the cheesecake a deep, chocolatey flavor, complementing the sweetness and richness of the other ingredients.
  • Large Eggs: Are crucial for the structure of the cheesecake, helping to bind the ingredients together and create a smooth, creamy texture.
  • Semi-Sweet Chocolate Chips (melted): Add a rich, gooey element that replicates the chocolate in traditional s’mores.
  • Pure Vanilla Extract: Enhances the flavors of the other ingredients and brings a subtle aroma to the smores cheesecake.

Crust Ingredients

  • Crushed Graham Cracker Crumbs: Form the base of the cheesecake and bring a sweet, slightly nutty flavor – just like the graham crackers in a smore!
  • Unsalted Butter (Melted): Binds the crushed graham crackers together to form a firm, flavorful buttery graham cracker crust.

Chocolate Ganache Ingredients

  • Semi-sweet Chocolate Chips
  • Heavy Whipping Cream

Topping Ingredients

  • Mini Marshmallows

How To Make The Instant Pot Smores Cheesecake?

Step One: Prepare The Pan

Line the bottom of a 6-inch springform pan (cheesecake pan) with parchment paper and spray the sides with Pam baking spray.

Step Two: Make The Crust

Using a large bowl mix the melted butter and the graham cracker crumbs. Press the crust into the springform pan. Place into the freezer while you make the cheesecake mixture.

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Step Three: Create Cheesecake Mixture

Using a large mixing bowl, beat the cream cheese, sugar, and sour cream until combined and smooth. Beat in the cocoa powder, melted chocolate, and vanilla extract until combined. Beat in 1 egg at a time until combined after each egg.

Step Four: Pour And Prep For Baking

Pour the cheesecake batter into the crust. Cover with foil.

Step Five: Instant Pot Baking

Fill the instant pot with 1 cup of water. Place a trivet inside. Place the springform pan onto the trivet. Close the lid and set it to sealing. Bake on the manual setting of high pressure for 35 minutes. Once the timer goes off allow to natural release for 20 minutes.

Step Six: Post Baking Process

Remove the lid and use a paper towel to dap onto the foil to remove condensation. Carefully remove from the pot and place onto a wire rack and allow to cool completely. Place into the fridge overnight.

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Step Seven: Prepare Chocolate Topping

Using a small pot, heat up the heavy whipping cream until boiling. While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl. Once the heavy whipping cream is heated, pour over the chocolate chips. Allow sitting for 1 minute before whisking until smooth.

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Step Eight: Pour The Chocolate

Pour the chocolate over the top of the cooled cheesecake and smooth evenly.

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Step Nine: Finish With Toasted Marshmallows

Top the mini marshmallows onto the top of the cheesecake. Use the torch to toast the marshmallows or place them into the oven on the broiler on low for a few minutes to toast the marshmallows.

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Step Ten: Serve

Cut and serve. Enjoy your Instant Pot Smores Cheesecake!

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Expert Tips

  • Marshmallow Topping: Select freshly packed marshmallows for a gooey and delightful topping that browns beautifully.
  • Graham Crackers: Opt for full-fat, honey-flavored graham crackers for a rich and authentic crust base.
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Substitution

  • Heavy Cream: Can be used as a substitute for sour cream in the smores cheesecake recipe to achieve a richer, creamier texture. Add it into the filling to enhance its smoothness and add a luxurious mouthfeel.

Storage Instructions

  • Fridge: Cool the S’mores Cheesecake at room temperature for optimal flavor and texture, then refrigerate for at least four hours.
  • Freeze: To store for an extended period, wrap it tightly in aluminum foil or plastic and freeze.
  • Thaw: Thaw in the refrigerator before indulging in a delicious treat.

What to Serve With This Recipe?

  •  Mixed Berry Salad: A refreshing medley of strawberries, blueberries, and raspberries, cutting through the richness of the creamy cheesecake with a burst of natural sweetness.
  • Iced Tea: Pair your creamy smores cheesecake with a refreshing homemade Iced Tea for a delightful contrast of rich sweetness and cool, crisp refreshment.
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instant pot Smores Cheesecake

Instant Pot Smores Cheesecake Recipe

Yield: 4-6
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Enjoy making Instant Pot S'mores Cheesecake, a super yummy dessert that combines chocolate, marshmallows, and graham crackers in a creamy cheesecake form

Ingredients

  • 2 – 8oz cream cheese, softened
  • ½ C sour cream
  • ⅓ C sugar
  • 2 tbsp cocoa powder
  • 2 large eggs
  • ½ C semi sweet chocolate chips, melted
  • 1 tsp vanilla
  • 2 C crushed graham crackers
  • ¼ C unsalted butter, melted
  • 1 C Semi Sweet Chocolate Chips
  • ½ C Heavy Whipping Cream
  • 2 ½ C Mini Marshmallows

Instructions

    Line the bottom of a 6-inch springform pan (cheesecake pan) with parchment paper and spray the sides with Pam baking spray.

    Using a large bowl mix the melted butter and the graham cracker crumbs. Press the crust into the springform pan. Place into the freezer while you make the cheesecake mixture.

    Using a large mixing bowl, beat the cream cheese, sugar, and sour cream until combined and smooth. Beat in the cocoa powder, melted chocolate, and vanilla extract until combined. Beat in 1 egg at a time until combined after each egg.

    Pour the cheesecake batter into the crust. Cover with foil.

    Fill the instant pot with 1 cup of water. Place a trivet inside. Place the springform pan onto the trivet. Close the lid and set it to sealing. Bake on the manual setting of high pressure for 35 minutes. Once the timer goes off allow to natural release for 20 minutes.

    Remove the lid and use a paper towel to dap onto the foil to remove condensation. Carefully remove from the pot and place onto a wire rack and allow to cool completely. Place into the fridge overnight.

    Using a small pot, heat up the heavy whipping cream until boiling. While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl. Once the heavy whipping cream is heated, pour over the chocolate chips. Allow sitting for 1 minute before whisking until smooth.

    Pour the chocolate over the top of the cooled cheesecake and smooth evenly.

    Top the mini marshmallows onto the top of the cheesecake. Use the torch to toast the marshmallows or place them into the oven on the broiler on low for a few minutes to toast the marshmallows.

    Cut and serve. Enjoy your Instant Pot Smores Cheesecake!

Notes

  • Marshmallow Topping: Select freshly packed marshmallows for a gooey and delightful topping that browns beautifully.
  • Graham Crackers: Opt for full-fat, honey-flavored graham crackers for a rich and authentic crust base.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 966Total Fat: 70gSaturated Fat: 38gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 254mgSodium: 614mgCarbohydrates: 75gFiber: 3gSugar: 45gProtein: 15g

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