Instant Pot Chocolate Cheesecake In Jars

This chocolate cheesecake was a result of my last minute, 10 pm baking decision, as is the case with most of my bakes. I had a pack of cream cheese sitting in the refrigerator. And also a couple of chocolate baking bars, so it only seemed right to take the plunge even though it was late and make a small batch chocolate cheesecake. I’m obsessed with this Instant Pot cheesecake in jars that I shared last month! So I adapted that recipe by adding one of the most delicious things in the world- chocolate! And with the addition of chocolate, we have here this irresistible Instant Pot chocolate cheesecake! I think these cheesecake jars are like the cutest edible gift ever!

After receiving some great feedback on my New York style cheesecake jars in the pressure cooker, I couldn’t help but experiment with the chocolate version. Anyway, who doesn’t like chocolate, right? Like seriously! I’m yet to meet someone who can’t stand chocolate. But if you love chocolate and cheesecake like me, then you are in for a treat with this Instant pot chocolate cheesecake! And trust me guys, this is the best remedy to satisfy your cheesecake cravings, and I’m talking the real deal ‘baked’ cheesecake! Also, look at these cute jars! Aren’t they adorable? I bet they are calling out to you, begging to be picked up and devoured! And you won’t even feel sorry that you enjoyed this decadent chocolate cheesecake, because it’s the perfect portion-controlled dessert. So it’s a win-win situation! I have a huge sweet tooth, so curbing my cravings for sweets is something that I really have to put an effort into. But sometimes, I like to indulge. And this Instant Pot chocolate cheesecake does a good job at not making you feel guilty, knowing that you won’t overindulge eating more! You can have your ‘cheesecake’ and eat it too!

THIS INSTANT POT CHOCOLATE CHEESECAKE COMES TOGETHER IN 4 EASY STEPS

THINGS TO REMEMBER BEFORE MAKING THIS INSTANT POT CHOCOLATE CHEESECAKE

Room temperature ingredients Make sure all the ingredients are at room temperature. This ensures that you have a smooth and lump-free cheesecake filling without mixing it too much. Overmixing is the last thing one needs for a cheesecake batter. The ideal room temperature of cream cheese should be between 68 to 75 degrees F. You don’t need to check with a thermometer, usually about an hour on the countertop should suffice. Melting the chocolate The most preferred way of melting chocolate is using the double boiler, but for a small quantity like this, I find it inconvenient to use 2 things when I can just do it in the microwave. The resultant cheesecake was smooth without the grainy texture. Be careful while melting chocolate, use dry bowls and spoons or else the chocolate will ‘seize’ even if a tiny drop of water gets in. While melting chocolate in the microwave, do it in intervals until about 90% of the chocolate has melted. The chocolate continues to melt once it is taken out of the microwave. You may risk burning the chocolate if you let it melt completely in the microwave. Natural pressure release, gradual cooling before refrigerating the cheesecake Let the cheesecake cool down gradually before refrigerating, the same way you would do for an oven-baked cheesecake. Refrigerating a hot cheesecake will cause it to sweat and it will turn soggy with the condensation.

MORE VARIATIONS TO TRY WITH THE SIMPLE CHOCOLATE CHEESECAKE

Though I highly suggest first trying this recipe as is first, feel free to experiment with these variations,

STEP BY STEP INSTRUCTIONS TO MAKE INSTANT POT CHOCOLATE CHEESECAKE IN MASON JARS

1.Grind the oreo cookies in a food processor or blender or crush them in a ziplock bag with a rolling pin. In a bowl, combine the cookie crumbs with melted butter. Mix well.

2.Divide the crumb mixture between 6 (4-oz) Mason jars, press it with the back of a spoon.

3.If using the baking chocolate bar chop it roughly or add in chocolate chips, place in a bowl, microwave for 20-second intervals, stirring after each interval until the chocolate has melted. Stop when most of the chocolate has melted and few pieces remain, they will melt on stirring. Stir well until all the chocolate has melted and is smooth and glossy. You may even melt the chocolate in a bowl using the double boiler method. Make sure the bowl is not touching the water or else the chocolate will seize. Set the melted chocolate aside to cool slightly.

4.Next, in the mixing bowl of your stand mixer beat the cream cheese and sugar on low speed until smooth. You may use a hand blender or just a whisk too.

5.Add the melted chocolate, continue beating medium-low speed.

6.Add the egg and beat on medium-low speed until well incorporated.

7.Add the sour cream and the vanilla extract and beat well to mix.

8.Pour about 3 tbsp of the cheesecake filling in the prepared oreo crust in each jar. Give it a gentle tap on your palms to eliminate any bubbles. Cover the jars with aluminum foil.

9.Add 1.5 cups of water into the inner steel pot of the Instant Pot. Place a trivet and place the jars on the trivet. (Refer notes).

10.Close the lid of the Instant Pot, and set the valve to ‘SEALING’. Pressure cook on ‘HIGH’ for 6 minutes. It will take some time for the pressure to build up after which the timer will start.

11.Let the pot depressurize naturally (about 15 minutes), once the silver pin drops, turn the knob to ‘VENTING’ and open the lid. Transfer the jars to a wire rack with the help of tongs or gloves. Place the second batch and follow the same cooking instructions. Make sure there is at least a cup of water in the inner pot. Let the cheesecake cool completely before pouring the chocolate ganache.

12.For the chocolate ganache: Chop baking chocolate bar roughly, place in a bowl, add the heavy cream, microwave for 20-second intervals, stirring after each interval until the chocolate has melted. Stop when most of the chocolate has melted and few pieces remain, they will melt on stirring. Overheating will turn the chocolate into a thick, lumpy, grainy mass and looks dull. Divide the ganache between 6 jars, cover an refrigerate until ready to serve.

13.Let the chocolate cheesecake jars stand at room temperature for 10 minutes before serving. Serve these chocolate cheesecake jars with some whipped cream, and chocolate shavings. Scoop up some and enjoy!

NOTES:

Update: Editing this recipe to mention that you can stack the jars offset over the trivet. So you can cook all the 6 jars in one go. You can also skip the aluminum foil, and use the two-part top lids of the Mason jars. Cover the jar with the lid that has the rubber ring, then close the jar using the outer band, but do not tighten the lid all the way, just enough to cover the jar in order to prevent any condensation from dripping in it.

I hope you try this recipe and if you do, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in comments, as it helps others know the recipe better too. You can also share your feedback and suggestions at [email protected]. Thanks so much 🙂