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Instant Pot S’mores Chocolate Cheesecake
Prep Time
15 mins
Cook Time
30 mins
4 hrs
Total Time
45 mins
Course: Dessert
Cuisine: American
Keyword: cheesecake, instant pot, s'mores
Servings: 8 people
For the crust
  • 6 Tablespoons butter melted
  • 6 ounces of graham cracker crumbs
For the filling
  • 2 8 ounce packages of cream cheese softened to room temperature
  • 1/2 Cup sugar
  • 2 Tablespoons cocoa powder
  • 1/2 Cup whole milk plain yogurt or sour cream
  • 1 teaspoon vanilla extract
  • 6 ounces bittersweet chocolate melted
  • 2 eggs at room temperature
For the Garnish
  • 1/4 Cup Marshmallow creme
  • 1 Cup Mini Marshmallows
  • 2 graham crackers chopped into small pieces
  • 1 Hershey’s milk chocolate bar chopped into small pieces
  1. Place the trivet in the bottom of the instant pot with the handles up. Add 1 Cup of water in the bottom of the pot.
  2. In a medium sized bowl, mix together the melted butter and graham crackers. Mix until all the crumbs have been moistened by the butter.
  3. In a 6” round spring form pan, press the graham cracker crumbs until the surface is smooth and you have created a little lip along the edge as the crumbs go up the side of the pan. Basically, creating a very shallow bowl like shape. I suggest using the bottom of a shot glass or your fingers for this. Place in the freezer while you make the cheesecake filling.
  4. In the bowl of a stand mixer, combine the cream cheese, sugar, and cocoa powder. Mix well until completely combed. Scrape down the sides of the bowl, as needed.
  5. Add the yogurt, vanilla extract, and melted chocolate. Mix well.
  6. Add the eggs, one at a time, by very gently mixing, or folding in. DO NOT OVER MIX.
  7. Pour the cheesecake batter into the pan. Gently shake to remove any air bubbles.
  8. Carefully place it into the instant pot, on the trivet.
  9. Lock lid on the Instant Pot, turn the steam release valve nt to sealed, set to Manual and set the timer for 20 minutes. Natural Pressure Release (NPR) for 10 minutes before releasing the rest of the steam by turning the steam release valve to vent it.
  10. Carefully remove from the Instant Pot. Let cool on a cooling rack for 15 minutes before cooling in the refrigerator for at least 4 hours.
  11. Remove the spring form sides from the cheesecake.
  12. In the center of the cheesecake, smooth out the marshmallow crème, pile the marshmallows, graham crackers, and chocolate in the center.