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Instant Pot Smores Cheesecake

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Instant Pot S’mores Cheesecake Recipe

Are you in the mood for something delectable? 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

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Instant Pot Smores Cheesecake

What made me want to make this recipe? I’ve been thinking about summertime and everything happening before summer gets here. It feels like it will be forever before summer shows it’s face! I had to make this Instant Pot Smores Cheesecake.

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Ingredients For smores cheesecake

Chocolate cheesecake 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

Crust ingredients

  • 2 C crushed graham crackers
  • ¼ C unsalted butter, melted

How to Make the cheesecake Crust

Line the bottom of a 6inch springform 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

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How to Make Instant Pot S’mores Cheesecake

Using a large mixing bowl, beat together the cream cheese, sugar, and
sour cream until combined and smooth. Beat in the cocoa powder, melted chocolate, and vanilla until combined

Beat in 1 egg at a time until combined after each egg. Pour cheesecake mixture 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 to sealing

Bake on manual setting 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.

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How to Make the Chocolate Ganache

  • 1 C semi sweet chocolate chips
  • ½ C heavy whipping cream
  • Topping ingredients
  • 2 ½ C mini marshmallows
  • Flame Torch used for Desserts, optional (Use can also use the broiler
  • in your oven)Chocolate Ganache

Using a small pot, heat up the heavy whipping cream until steaming. While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl.

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Once the heavy whipping cream is heated, pour over the chocolate chips. Allow sitting for 1 minute before whisking until smooth. Pour over the top of the cooled cheesecake and smooth evenly

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Top the mini marshmallows onto the top of the cheesecake.

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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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Cut and serve.

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You will love this Instant Pot Smore’s Cheesecake. we sure do!

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smores cheesecake 1 1
instant pot Smores Cheesecake
Yield: 4-6

Instant Pot Smores Cheesecake Recipe

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

You can try this Instant Pot Smores Cheesecake Recipe if you are craving for a different kind of taste of Cheesecake.

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

Instructions

    Line the bottom of a 6inch springform 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 together the cream cheese, sugar, and sour cream until combined and smooth. Beat in the cocoa powder, melted chocolate, and vanilla until combined.

    Beat in 1 egg at a time until combined after each egg. Pour cheesecake mixture 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 to sealing. Bake on manual setting 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.

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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