Chocolate lovers, get ready to elevate your dessert game! The Instant Pot® Chocolate Cheesecake is not only rich and decadent but also incredibly easy to make. Perfect for gatherings or a comforting night in, this cheesecake delivers on flavor and presentation, making it a superb addition to any meal plan or dinner party.
This cheesecake is special for its delightful combination of textures and flavors. The smooth, creamy batter contrasts beautifully with the crunchy almond flour crust. Plus, it does wonders in curbing sweet cravings without sacrificing health. Using monk fruit sweetener allows you to indulge without the excessive sugar—this cake is a dessert you can genuinely feel good about!
The first time I prepared this cheesecake, I remember sharing it with friends during a cozy dinner gathering. As the first bites were taken, the room filled with sighs of happiness and utter delight—this cheesecake holds a secret to happiness, one slice at a time.
Now, let’s delve into the exquisite qualities of this dish. Its flavor profile is rich with dark chocolate, perfectly balanced by the creaminess of the cheese and heavy cream. Each bite promises velvety indulgence that is sure to impress even the most discerning palate. For a personalized twist, you could substitute the chocolate with a fruit compote or caramel drizzle as a topping.
Ready to learn how to create this delightful dessert? Let’s jump into the recipe!
Ingredients
- 1 cup almond flour
- 3 tablespoons unsalted butter, melted
- 3 tablespoons granulated monk fruit sweetener
- 1 teaspoon real vanilla extract
- 2 tablespoons unsweetened dark cocoa powder
- 2 8-ounce blocks cream cheese, room temperature
- 1 teaspoon real vanilla extract
- ¼ cup heavy cream, room temperature
- ⅓ cup powdered monk fruit sweetener*
- 3 ounces unsweetened baking chocolate, melted
- 2 large eggs, room temperature
- 1¼ cups water
- 10 large strawberries, sliced
*For a sweeter cheesecake, add an additional 1-2 tablespoons of powdered monk fruit sweetener.
Directions
1. Coat the inside of a 7″ springform pan with non-stick cooking spray or line with parchment paper.
2. Prepare the crust by mixing almond flour, melted butter, monk fruit sweetener, vanilla extract, and cocoa powder until combined. Press this mixture into the bottom of the prepared pan and freeze.
3. In a mixing bowl, beat the cream cheese until smooth. Add vanilla extract, heavy cream, and sweetener, mixing until just combined.
4. Stir in the melted chocolate and incorporate the eggs one at a time until well blended.
5. Pour the batter over the chilled crust and tap to release air bubbles. Place the pan into the Instant Pot® with water at the bottom.
6. Cook on high for 30 minutes then allow for a natural pressure release. Let cool and then refrigerate for 4 hours or overnight.
7. Top with homemade chocolate sauce or fresh strawberries before serving.
This cheesecake is worth every minute of preparation, and trust me, it will be the star of your dessert spread! Serve it at your next gathering or simply treat yourself—it’s an indulgence that brings joy and comfort. Have you tried this recipe? Share your experience in the comments!
