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Easy Instant Pot Black Forest Cheesecake

Easy Instant Pot Black Forest Cheesecake

Silky chocolate cheesecake made effortlessly in the Instant Pot, crowned with tart cherries, fluffy whipped cream, and chocolate curls. A showstopping dessert with classic Black Forest flair.
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Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 8

Ingredients
 

Main Ingredients

  • 1.5 cup chocolate wafer cookie crumbs packed
  • 5 tbsp unsalted butter, melted
  • 0.125 tsp fine sea salt
  • 24 oz cream cheese, softened three 8-oz bricks
  • 0.67 cup granulated sugar
  • 2.5 tbsp unsweetened cocoa powder sifted
  • 5 oz semi-sweet chocolate, melted cooled slightly
  • 0.5 cup sour cream room temperature
  • 0.25 cup heavy cream room temperature
  • 1.5 tsp pure vanilla extract
  • 1.25 tbsp cornstarch
  • 0.25 tsp fine sea salt
  • 3 large eggs, room temperature lightly beaten
  • 1.5 cup water for the Instant Pot
  • 1.25 cup cherry pie filling or tart cherry compote
  • 1 tbsp kirsch (cherry brandy) optional
  • 1 cup lightly sweetened whipped cream for topping
  • 1 oz chocolate shavings or curls for garnish

Instructions

Preparation Steps

  • Line a 7-inch springform pan with parchment on the bottom and lightly grease the sides.
  • Stir cookie crumbs, melted butter, and a pinch of salt until sandy. Press firmly into the pan bottom and slightly up the sides. Freeze 10 minutes.
  • Beat cream cheese and sugar until smooth and fluffy, scraping the bowl.
  • Mix in cocoa, sour cream, heavy cream, vanilla, cornstarch, and remaining salt until blended.
  • Pour in melted chocolate and mix just to combine. Add eggs one at a time, stirring on low until incorporated. Do not overmix.
  • Pour batter over the chilled crust, tap the pan to release bubbles, and cover the pan loosely with foil.
  • Add water to the Instant Pot, set in the trivet, and make a foil sling. Lower the pan onto the trivet.
  • Lock the lid and cook on High Pressure for 35 minutes. Let pressure release naturally for 10 minutes, then quick release.
  • Lift out the cheesecake. Blot condensation from the foil, then uncover. The center should jiggle slightly; if very wet, pressure-cook 3–5 minutes more.
  • Cool on a rack 1 hour. Refrigerate uncovered 1 hour, then cover and chill at least 6 hours or overnight.
  • Stir kirsch into the cherry filling. Spread over the chilled cheesecake. Top with whipped cream and chocolate shavings. Slice and serve.

Notes

Variation: Swap cherry pie filling for a quick compote using frozen cherries, sugar, and a splash of lemon. For a lighter topping, dollop Greek yogurt whipped with a little powdered sugar. Storage: Keep covered and refrigerated up to 4 days; freeze slices tightly wrapped for up to 1 month.
This recipe is an original creation inspired by classic Easy Instant Pot Black Forest Cheesecake flavors. All ingredient ratios and instructions are independently developed.