Instant Pot Chocolate Covered Cheesecake Bites

Chocolate Covered Instant Pot Cheesecake Bites Recipe: Wow your guests & satisfy your cravings with this luxuriously rich, dense pressure cooker cheesecake, drowned in deliciously creamy chocolate.

Wow your guests & make these ultimate indulgenceInstant Pot Chocolate Covered Cheesecake Bites. Luxuriously rich & dense pressure cooker cheesecake paired with a buttery crisp crust, drowned in creamy blend of chocolate.

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5 from 2 votes

Thanks for your overwhelming love for our Creme Brulee Cheesecake Bites!!

Yes…we’re getting a little cheesecake bites party going at our house! Wanna join us? 🙂

I’m an all-things-chocolate kinda girl.

The minute we step foot into the chocolate aisle…

I transform into a little girl with big sparkly eyes, licking my lips, and give Jacky the “can-I-bring-it-all-home-please” look…

He just smiles and shake his head.

Chocolate Covered Instant Pot Cheesecake Bites Recipe: Wow your guests & satisfy your cravings with this luxuriously rich, dense pressure cooker cheesecake, drowned in deliciously creamy chocolate.

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Still remember how amazed I was the first time my parents brought me to Dairy Queen for a Chocolate Dipped Cone.

I just couldn’t wrap my little head around how the ice cream didn’t fall when it was upside down.

Or how the rich, warm pool of chocolate hardened on the ice-cream once it got to my tiny hands.

Chocolate dipped treats never ceased to amaze me! Yes even up to this day… 😛

We had loads of fun making these Chocolate Covered Cheesecake Bites.

Plus, we treated ourselves a little chocolate fondue date time with the rich leftover melted chocolate.

Hope you’ll have as much fun making these as your guests will enjoy indulging in them!

Chocolate Covered Instant Pot Cheesecake Bites Recipe Ingredients

You’ll Enjoy Instant Pot Chocolate Covered  Cheesecake Bites Because:

  • Chocolate!! oh yes…..
  • Ultimate indulgence in just one bite – rich & dense cheesecake with a buttery crisp crust, by crackable sweet chocolate
  • Make your party memorable & get your guests excited
  • Easy & fun to make with simple ingredients

Instant Pot Chocolate Covered  Cheesecake Bites are Great for:

  • Holiday gatherings – Christmas parties, Thanksgiving…
  • Celebrations – birthday parties, baby showers, valentine’s day…
  • Picnics, potlucks, entertaining guests, afternoon tea…
  • Sweet little treats to have in the fridge (great for portion control too)
  • Kids! These will be snagged by little hands in no time!!

silicone baking cups

Tools for Instant Pot Chocolate Covered  Cheesecake Bites

Chocolate Covered Instant Pot Cheesecake Bites Recipe: Wow your guests & satisfy your cravings with this luxuriously rich, dense pressure cooker cheesecake, drowned in deliciously creamy chocolate.


Cooking Tips for Instant Pot Chocolate Covered  Cheesecake Bites

1. How to Keep Instant Pot Cheesecakes from Cracking?

We tested three cooking times in the Instant Pot Pressure Cooker.

  • Test 1: High Pressure 10 minutes + Natural Release – all the surfaces slightly cracked
  • Test 2: High Pressure 9 minutes + Natural Release – 3 out of 8 surfaces have slightly cracked
  • Test 3: High Pressure 7 minutes + Natural Release – all surfaces were smooth

2. How to Keep Instant Pot Cheesecakes from Sticking to the Silicone Cups?

Cheesecake will shrink while it is cooling. It is vital to run your thumb against the rim of the baking cups after cooling for 5 minutes. This will separate the sides of the cheesecake from the baking cups.

3. Why Bake the Crust in the Oven?

Baking the crust in the oven will yield a firmer and crisp crust compared to freezer version.

4. What Chocolate to Use?

It’s up to you! Choose your favorite chocolate to melt. But keep in mind, don’t use one that’s overly sweet (e.g. milk chocolate), as it’ll overpower the cheesecake bite. If you like, blend in some dark chocolate too.

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Instant Pot Mother's Day Recipes | Pressure Cooker Mother's Day Recipes: Instant Pot Chocolate Cheesecake Bites

Instant Pot Chocolate Cheesecake Bites

Wow your guests with Instant Pot Chocolate Cheesecake Bites! Luxuriously rich, dense pressure cooker cheesecake, drowned in creamy chocolate.
5 from 2 votes
Print Rate This Recipe
Prep Time: 20 minutes
Cook Time: 30 minutes
Total: 50 minutes
Servings: 16 - 20
Calories: 406kcal
Author: Amy + Jacky

Ingredients

Cheesecake Crust

  • 6 - 8 (90g) graham crackers , finely ground
  • 3 - 4 tablespoons (42g - 56g) unsalted butter , melted
  • Pinch sea salt
  • 2 teaspoons to 1.5 tablespoon (8.3g - 19g) brown sugar (depending on your desired sweetness)
  • ¼ cup (32g) all-purpose flour (If you are blind-baking the crust) (Optional)

Cheesecake Mixture

  • 16 ounces (454g) Philadelphia cream cheese , room temperature
  • 2 large eggs , room temperature
  • cup (133g) white sugar
  • ½ cup (120g) sour cream , room temperature
  • 2 tablespoons (16g) cornstarch
  • 2 teaspoons (10ml) vanilla extract
  • Pinch sea salt

Chocolate Dipping

  • - 1 pound (300g – 454g) your favorite semi-sweet chocolate bits or mix in some dark chocolate (see tips #4)
  • 2 – 3 tablespoons (26g – 39g) coconut oil
  • *Use roughly 1 tbsp of coconut oil per lbs (150g) of chocolate

Instructions

  • Critical Tip: We highly recommend using a Hand Mixer to mix the cheesecake batter instead of a Stand Mixer. Stand Mixers are often more powerful, thus you can easily overmix and introduce too much air into the cheesecake batter. This may result in a puffy souffle-style cheesecake.
  • Before You Start: Read our 11 Tested Tips to Make a Stunning Pressure Cooker Cheesecake Guide will help you make a successful cheesecake! 🙂
  • Preparation: Place 16 ounces (454g) cream cheese, 2 large eggs, ½ cup (120g) sour cream on counter-top to reach room temperature. Then, melt the 3 - 4 tablespoons (42g - 56g) unsalted butter.
    *Pro Tip: this is critical for your cheesecake's success, so please make sure all the above ingredients are at room temperature before you start. If not, you may end up with lumpy fluff top cheesecake. So don't skip this step! 🙂
  • Make the Cheesecake Crust: Finely ground the graham crackers in a food processor or place the graham crackers in a Ziploc bag, then roll them with a rolling pin.

    In a small mixing bowl, mix finely ground graham crackers, a pinch of sea salt, and 2 tsp (8.3g) to 1.5 tbsp (19g) brown sugar together with a fork. Mix in ¼ cup (32g) all-purpose flour if you are blind-baking the crust. Mix in roughly 3 - 4 tbsp (42g - 56g) unsalted butter until the mixture sticks together.

    Place about 1 tbsp graham cracker crumbs into each silicone baking cups. Gently press down the crumbs with a spoon to form a nice, even layer.

    Place the baking cups in the freezer while making the cheesecake mixture (Skip this step if you are baking the crust in the oven).
  • Optional - Blind-Bake the Cheesecake Crust: Place the baking cups in a 325°F oven for 12~15 minutes.
  • Make the Cheesecake Mixture: Mix 2 tbsp (16g) cornstarch, a pinch of sea salt, and 2/3 cup (133g) white sugar together.

    In a medium mixing bowl, beat cream cheese over low speed with a hand mixer until creamy. Add in half of the sugar mixture and beat until incorporated using low speed.

    Scrape down the sides and the hand mixer with a silicone spatula every time a new ingredient is added. Add the remaining sugar mixture and beat until incorporated using low speed.

    Add 1/2 cup (120g) sour cream and 2 tsp (10ml) vanilla extract to the cream cheese mixture. Beat until incorporated using low speed.

    Blend in two eggs using low speed, one at a time. Mix well after adding each egg. Try not to overmix on this step.

    Scrape down the sides and the hand mixer with a silicone spatula and fold a few times to make sure everything is fully incorporated.

    Fill the baking cups to 2/3 full with cream cheese mixture.
  • For Smooth Surface: Tap the baking cups against the counter a few times to let the air bubbles rise to the surface. Burst the air bubbles with a toothpick. Tap it a few more times until no air bubbles rise to the surface.
  • Pressure Cook Cheesecake: Pour 1 cup (250 ml) of cold running tap water into the Instant Pot Pressure Cooker. Place the baking cups on top of a trivet that doesn’t touch the water. Close the lid and pressure cook at High Pressure for 7 minutes and Full Natural Release. The natural release will take roughly 7 minutes. Open the lid carefully.
  • Cool Cheesecake: Remove the baking cups from the Instant Pot Pressure Cooker and place them on a wire rack. After a few minutes, carefully run your thumb against the rim of the baking cups to avoid the cheesecake from sticking to the sides.
  • Chill the Cheesecake in the Fridge: Once the cheesecake baking cups have completely cooled, loosely cover them with aluminum foil. Then, place it in the refrigerator for at least 4 – 6 hours.
  • Two Methods to Melt the Chocolate:

    Easier Double-Boiler Method: Fill a sauce pan half full with water. Bring it to a boil on the stovetop over high heat. Reduce heat to medium. Place 2/3 pound (300g) chocolate and roughly 2 tbsp coconut oil in a mixing bowl (that fits in the sauce pan). Use the gentle heat to slowly melt the chocolate. Stir until completely melted.

    Alternative Method: Place chocolate and roughly 2 tbsp of coconut oil in a small sauce pan. Melt chocolate over the lowest heat setting on your stovetop. Stir with a silicone spatula. Place the sauce pan on and away from the heat to control the temperature. Stir until chocolate completely melted.
  • Cover Cheesecake with Chocolate: Remove cheesecake bites from the baking cups. Dip them into the melted chocolate. Smooth the surface with a fork and place them on a parchment paper lined baking tray. Put in the freezer for 15 minutes before serving. Don't leave them too long in the freezer, as we don't want frozen cheesecake.
  • Serve: Remove the chocolate cheesecake bites from the freezer and serve immediately. Enjoy!! 🙂
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Recipe Notes:

See cooking tips above.
*Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!

Nutrition:

Calories: 406kcal | Carbohydrates: 33g | Protein: 5g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 57mg | Sodium: 118mg | Potassium: 268mg | Fiber: 3g | Sugar: 23g | Vitamin A: 506IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 3mg
Course: Dessert, Snack
Cuisine: American
Keyword: cheesecake bites instant pot, cheesecake recipes, chocolate cheesecake, instant pot cheesecake, instant pot cheesecake bites, instant pot chocolate cheesecake, instant pot dessert recipes, instant pot desserts
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!
Chocolate Covered Instant Pot Cheesecake Bites Recipe: Wow your guests & satisfy your cravings with this luxuriously rich, dense pressure cooker cheesecake, drowned in deliciously creamy chocolate.

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Linda Chan
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Linda Chan

Hi,
I don’t have instant pot that has the cake function. Can this recipe be used for the IP Duo 60 7-in-1 pot? Or do I have to buy the duo plus with the cake function make this?

Andreid
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Andreid

Lovely recipe, as usual. ??5 stars

Deb
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Deb

Hi there. Just wondering if cocoa butter could be substituted for the coconut oil (if so, would it be the same amount)? Thanks for all the wonderful recipes you share!

alex
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alex

Hi Guys!
Wonderful recipes, Thank you! Made these chocolate covered bites. They tasted AMAZING!! They looked like a pile of poo. Could you explain how to cover them with the chocolate, please? Thanks alex5 stars

ness
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ness

How long should I cook them if I use the mini silicone size?

Beth
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Beth

I think perhaps I missed it, but can you tell me what size silicone baking cups you use? Are they the mini?

Judy
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Judy

Could these be made in the silicone egg bite cups. Made the#17 cheesecake it was perfect. Thank you for all your tips and help. Anxiously awaiting more cheesecake recipes. Judy

gayle
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gayle

did you cover them so that water/steam/ condensation doesn’t get on/in them? and I have someone with a corn allergy could the corn starch be substituted with something else? one more can the crust be left out?

Tracy
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Tracy

This looks fabulous! I’m thinking of making these for an office bake sale for United Way. Can they be made ahead and frozen?

Sandy Goodson
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Sandy Goodson

I’m allergic to coconut oil. What other options do I have?

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