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Instant Pot Tuxedo Cheesecake

slice of 3 layer cheesecake on a plate
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5 from 3 reviews

Decadent layers of chocolate, each as creamy and dreamy as the next, this Instant Pot Tuxedo Cheesecake needs to make a showing at your next party!

Ingredients

Scale

For the crust

  • 3 tablespoons butter, melted
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • ⅓ cup all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • ¼ teaspoon baking powder
  • ⅛ teaspoon salt

 

For the Chocolate Cheesecake

  • 11 ounces cream cheese at room temperature
  • ⅓ cup sugar
  • ¼ cup 2% Greek yogurt
  • 2 tablespoons cocoa powder (I use Hershey Dark)
  • 1 teaspoon vanilla extract
  • 2 eggs at room temperature

 

For the No-Bake White Chocolate Cheesecake Layer

  • ¾ cup heavy cream
  • ½ teaspoon vanilla extract
  • 5 ounces cream cheese at room temperature
  • 1 (3.4 ounce) box of instant white chocolate pudding mix (I use Hershey brand)
  • ⅓ cup milk (any kind)
  • 2 tablespoons shaved chocolate or mini chocolate chips (see notes about shaved)

 

For the Chocolate Ganache

  • ⅓ cup heavy cream
  • ½ cup semisweet chocolate chips (I use Ghirardelli)

Instructions

  1. Spray a 7-inch springform pan with nonstick cooking spray. 
  2. For the crust: Whisk together melted butter, sugar, vanilla and egg.  Add flour, cocoa powder, baking powder, and salt; stir to combine. Pour batter into the pan and smooth top.  Place in the freezer to set while you make the cheesecake filling.
  3. For the Chocolate Cheesecake: Cream the cream cheese and sugar with a handheld mixer until very smooth, scrape the bowl and mix again.  
  4. Add Greek yogurt, cocoa powder, and vanilla extract; mix until smooth, scraping the sides at least once to make sure everything is well incorporated.
  5. Add eggs and use hand mixer to barely combine, about 5 seconds, then use a spatula to gently finish mixing in the eggs — DO NOT OVERMIX IN THIS STAGE.
  6. Remove the pan from the freezer and fill with the cheesecake mixture.
  7. Add 1 1/2 cups of water to the pressure cooker pot and place trivet inside.  
  8. Carefully lower the prepared pan onto the trivet.  If you have the red OXO sling, use this instead. 
  9. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 25 minutes.
  10. When pressure cooking is complete, turn the pressure cooker off.  Let pressure release naturally — this will take 10-15 minutes.   
  11. Remove pan from pressure cooker and place on a cooling rack.  Use a paper towel to soak up any excess water from the top of the cake.  Let it cool on a cooling rack for about an hour.
  12. Cover and place cheesecake in the refrigerator and chill for at least 4 hours.
  13. Once the cheesecake is chilled, prepare the No-Bake White Chocolate Cheesecake Layer:  Pour whipping cream and vanilla extract into a medium-sized bowl and use a hand mixer to beat it until very thick.
  14. To another bowl add 5 ounces cream cheese, white chocolate pudding mix, and milk.  Use the hand mixer (it’s okay if there is some cream left on the beaters) to mix it until smooth.  It will be very thick, and that’s okay.  If it’s too thick to beat, add a scoop or two of the whipped cream.
  15. Using a rubber spatula, gently stir the whipped cream into the white chocolate cream cheese mixture.  Keep folding and stirring until it is thoroughly combined.  This might take a minute to get incorporated completely, but it will.  Fold in shaved chocolate.
  16. Spread the mixture on top of the cheesecake and smooth the top.
  17. Chill the cheesecake for at least an hour or overnight.
  18. For the Chocolate Ganache layer: Place chocolate chips in a bowl.  Heat cream in a saucepan on the stovetop over medium heat just until bubbles start to form around the edges.  Pour over the chocolate chips and cover for 2 minutes.  Whisk until completely smooth and shiny.  Let the ganache cool for about 10 minutes.  You want the ganache thick enough that it will make a layer on top of the cheesecake without dripping over the sides.  Pour the ganache on top and smooth to the edges.  Refrigerate for at least an hour before serving.
  19. To serve: Gently remove the springform ring.  Run a sharp knife under very hot water then dry it off.  A hot knife will slice easily through the ganache layer so it won’t squish the no-bake layer.

Notes

  • You will use a total of 2 (8 oz) packages of cream cheese between the 2 layers of cheesecake.
  • Always use room temperature eggs and cream cheese when making cheesecake.  This will ensure a smooth batter.
  • Gently stir the eggs into the batter.  Aggressive mixing will incorporate air into the batter which can result in the cheesecake overflowing as it cooks.
  • For the pudding mix, I use Hershey’s White Chocolate pudding mix because it is a white color instead of cream like the vanilla or cheesecake flavors.
  • For an ultra-smooth ganache, use a baking chocolate like Bakers or a good quality chocolate chip brand like Ghiradelli (this is what I always use).
  • For the shaved chocolate, use any chocolate bar and shave it with a cheese grater.  Baking chocolate or a regular candy bar work great for this.  

See this Instant Pot Caramel Apple Cheesecake for more tips and tricks for pressure cooker cheesecake.

Find it online: https://instafreshmeals.com/instant-pot-tuxedo-cheesecake/