Servings
Font
Back
Instant Pot Godiva Chocolate Cheese Cake
0 from 0 votes

Instant Pot Godiva Chocolate Cheese Cake

This Decadent Instant Pot Godiva Chocolate Cheesecake is a delicious way to make a Valentine's Day dessert that is rich and creamy and simply amazing. This fabulous chocolate cheesecake is made using double stuffed Oreo crust, topped with chocolate cheesecake, with chocolate mousse on top. It is finished off with chocolate whipped cream and Godiva Chocolate Hearts. There are no words to say how amazing this chocolate cheesecake is.

Prep Time
1 hr
Cook Time
35 mins
Servings: 8
Calories: 734 kcal
Course: Dessert
Cuisine: American

Ingredients

Crust ingredients
  • 20 Oreo cookies double stuffed
Chocolate cheesecake filling :
  • 2 - 8 oz cream cheese softened
  • ½ C sour cream
  • ⅓ C sugar
  • 2 tsp cocoa powder
  • 1 tsp vanilla extract pure
  • ½ C semi sweet chocolate chips melted
  • 2 large egg large
Chocolate Mousse Ingredients
  • 1 ¼ C semi sweet chocolate chips melted
  • 2 C heavy whipping cream
Chocolate Whipped cream
  • 1 C heavy whipping cream
  • 2 tbsp cocoa powder
  • ½ C powdered sugar
  • chocolate hearts brand Godiva

Instructions

Directions For Making Crust
    Cup of Yum
  1. Using a food processor, grind up the cookies until they are in crumbs
  2. Line the bottom of your 8in springform pan with parchment paper and spray the sides
  3. Press the crust into the bottom and up the sides of the springform pan
  4. Place the crust into the freezer while you make the filling
Chocolate cheesecake directions
  1. Using a large mixing bowl, beat together the cream cheese and sugar and cocoa until combined and creamy
  2. Beat in the sour cream until combined
  3. Beat in the melted chocolate and vanilla until combined
  4. Beat in the eggs, one at a time until combined
  5. Remove crust from freezer and pour the cheesecake batter into the crust
  6. Cover the cheesecake with foil
  7. Place 1 cup of water into the pot of the instant pot
  8. Place cheesecake onto triviet and into the pot
  9. Cover the pot with the lid and turn the knob to sealing
  10. Set to high pressure for 35 minutes
  11. Once the timer goes off, allow for a natural release
  12. Remove the lid and pull cheesecake out
  13. Place onto a wire rack to allow to cool completely
  14. Place into fridge overnight
Chocolate Mousse Directions
  1. Using a hand mixer, beat the heavy whipping cream until stiff peaks
  2. Fold in the melted chocolate until combined
  3. Spread over the top cooled cheesecake
  4. Place back into the fridge
Chocolate Whipped Cream Directions
  1. Using a medium bowl, beat the whipped cream, cocoa and powdered sugar until stiff peaks form
  2. Scoop into the piping bag
  3. Pipe dollops around the top of the cheesecake
  4. Place an unwrapped chocolate heart against the whipped cream
  5. Cut and serve!

Nutrition Information

Calories 734kcal (37%) Carbohydrates 79g (26%) Protein 13g (26%) Fat 42g (65%) Saturated Fat 23g (115%) Cholesterol 41mg (14%) Sodium 382mg (16%) Potassium 697mg (15%) Fiber 6g (24%) Sugar 59g (118%) Vitamin A 483IU (10%) Vitamin C 1mg (1%) Calcium 235mg (24%) Iron 7mg (39%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 734

% Daily Value*

Calories 734kcal 37%
Carbohydrates 79g 26%
Protein 13g 26%
Fat 42g 65%
Saturated Fat 23g 115%
Cholesterol 41mg 14%
Sodium 382mg 16%
Potassium 697mg 15%
Fiber 6g 24%
Sugar 59g 118%
Vitamin A 483IU 10%
Vitamin C 1mg 1%
Calcium 235mg 24%
Iron 7mg 39%

* Percent Daily Values are based on a 2,000 calorie diet.