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.
Jump to:
- Why This Recipe Works
- 📋 Ingredients
- Crust Ingredients
- Chocolate Ganache Ingredients
- Topping Ingredients
- 🔀 Substitutions & Variations
- 🔪How To Make The Instant Pot Smores Cheesecake?
- 👩🍳 Expert Tips
- 💭 FAQs
- Serving Suggestions
- 🍜 Related Recipes
- Instant Pot Smores Cheesecake Recipe
- More Super Simple Cheesecake Recipes
Why This Recipe Works
- 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.
📋 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
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- 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.
🔪How To Make The Instant Pot Smores Cheesecake?
Step One: 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.
Step Two: 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.
Step Three: Fill the Instant Pot with 1 cup of water. Place a trivet inside. Place the springform pan onto the trivet. Close the lid and cook on high pressure for 35 minutes. Natural release for 20 minutes. Allow to cool an then place in fridge overnight.
Step Four: 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.
Step Five: 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.
Step Six: Cut and serve. Enjoy your Instant Pot Smores Cheesecake!
👩🍳 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.
💭 FAQs
Cool the S'mores Cheesecake at room temperature for optimal flavor and texture, then refrigerate for at least four hours.
To store for an extended period, wrap it tightly in aluminum foil or plastic and freeze.
Thaw in the refrigerator before indulging in a delicious treat.
A graham cracker crust is the classic choice, but you can also use crushed Oreos or chocolate graham crackers for a richer flavor.
To prevent cracks, bake the cheesecake in a water bath (bain-marie), avoid overmixing the batter, and let it cool gradually in the oven with the door slightly open.
Yes! For a no-bake version, use a cream cheese and whipped cream mixture and chill it in the fridge for at least 4 hours before adding the chocolate and toasted marshmallow topping.
After assembling the cheesecake, place marshmallows on top and use a kitchen torch to toast them, or briefly broil in the oven for 1-2 minutes—just watch closely to prevent burning!
Serving Suggestions
These are my favorite dishes to serve with Smores Cheesecake 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.
- If you love the taste of smores then why not try this No Bake Smores Pie also.
🍜 Related Recipes
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Instant Pot Smores Cheesecake Recipe
Ingredients
- 16 oz Cream Cheese softened
- ½ Cup Sour Cream
- ⅓ Cup Sugar
- 2 tablespoon Cocoa Powder
- 2 Eggs
- ½ Cup Semi Sweet Chocolate Chips melted
- 1 teaspoon Vanilla
- 2 Cup Crushed Graham Crackers
- ¼ Cup Unsalted Butter melted
- 1 Cup Semi Sweet Chocolate Chips
- ½ Cup Heavy Whipping Cream
- 2 ½ Cups 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!
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