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Instant Pot S'mores Cheesecake

You'll love this s'mores version of the easiest, most delicious Instant Pot Cheesecake you will ever taste! Making cheesecake in the Instant Pot is safe, simple, and foolproof.
Prep Time30 minutes
Cook Time55 minutes
Additional Time12 hours
Total Time13 hours 25 minutes
Course: Instant Pot Dessert Recipes
Cuisine: American
Keyword: cheesecake, Dessert, instant pot cheesecake recipe, smores dessert
Servings: 8
Calories: 679kcal
Author: Lisa Childs

Ingredients

Graham Cracker Crust

Cheesecake Batter

  • 16 ounces cream cheese softened
  • cup heavy cream
  • ½ cup sugar
  • 1 1/2 tablespoons flour
  • 2 teaspoons pure vanilla
  • 2 eggs room temperature
  • 1 pinch salt
  • ¼ cup white chocolate chips (Guittard or Ghirardelli is best)
  • ¼ cup milk chocolate chips (Guittard or Ghirardelli is best)

Topping

  • 1 cup sour cream
  • 3 whole graham crackers divided
  • mini marshmallows
  • marshmallows
  • 1/2 cup milk chocolate chips melted
  • milk and white chocolate chips to garnish

Instructions

  • Combine all crust dry ingredients in a medium bowl and stir to combine. Drizzle in melted butter until completely incorporated and press into a 7 inch springform or push pan. Freeze while preparing cheesecake batter.
  • Using a hand mixer or whisk, combine softened cream cheese and sugar.
  • Crack room temperature eggs into a separate small bowl and mix completely. Add to the cream cheese mixture, careful not to overmix.
  • Add salt, flour, cream, vanilla, and blend completely. 
  • Remove the crust from the freezer and add chocolate chips on top of the crust. Distribute evenly. Pour the cheesecake batter into the crust and tap the pan once or twice to remove any air bubbles. Tightly cover the pan with foil. 
  • To the Instant Pot or pressure cooker, add one cup of water and the trivet. Place the springform pan or the push pan on the trivet (if the pan has a handle) or a silicone pressure cooking sling. Alternatively, create a foil sling by folding a 24 inch piece of heavy duty foil into a rectangle that is 2-3 inches wide. Place the cheesecake on the sling and place in the Instant Pot on the trivet. 
  • Pressure cook on manual high pressure for 45 minutes with a 10 minute natural pressure release.
  • Carefully remove the pan from the Instant Pot. Remove the foil to avoid spilling water on the surface of the cheesecake. The center should still be slightly jiggly. If necessary, blot the top of the cheesecake with a paper towel to absorb any residual liquid.
  • Loosely cover the cheesecake with the dry foil or, then let cool to room temperature (about 1-2 hours.) Cover, and refrigerate overnight to set completely. 
  • Slide a warm knife around the edges of the cheesecake to loosen, then remove from the pan.
  • Add one cup of sour cream to the top of the cheesecake, then decorate the top of the cheesecake with large marshmallows, mini marshmallows, melted chocolate, chocolate chips, and graham crackers. Brulee the marshmallows with a brulee torch before adding to the top of the cheesecake if a toasty, roasted marshmallow is desired.

Notes

  • *If you cannot find Chef Shamy Honey Cinnamon Butter, substitute 4 tablespoons regular unsalted butter, 1/2 teaspoon cinnamon, 2 tablespoons sugar, and a small drizzle of honey.
  • Use room temperature ingredients! All ingredients should be taken out of the fridge about 2 hours before mixing.
  • The cream cheese is the first thing in the bowl. It should be smooth, incredibly soft, and have NO lumps. If there is any resistance, stick it in the microwave in 15 second increments until smooth.
  • If you forget to take your eggs out early enough, put the uncracked eggs in a cup or bowl of warm (not hot) water for 10 minutes. They will be the perfect temperature.
  • Mix the eggs in a separate bowl prior to adding to the cream cheese to avoid over mixing the batter and eggs.
  • Tap the batter slightly before adding it to the crust to remove any air bubbles from the batter.
  • Don't get impatient after cooking the cheesecake. It must rest and chill for at least 8-12 hours before slicing and eating.
  • Use a flat cup, measuring cup, or ramekin to press the graham cracker mixture into the bottom of the pan.

Nutrition

Serving: 1g | Calories: 679kcal | Carbohydrates: 57g | Protein: 11g | Fat: 46g | Saturated Fat: 27g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 402mg | Fiber: 1g | Sugar: 39g