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Instant Pot Mounds Cheesecake

Cheesecake is perfect for any time and anywhere! And, anyone who loves cheesecake will love this new recipe! This Instant Pot Mounds Cheesecake is so delicious and perfect to share with your family and friends.

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 35 mins
Servings: 8
Calories: 934 kcal
Course: Dessert
Cuisine: American

Ingredients

Crust
  • 2 c chocolate cookie crumbs if you can't find the crumbs, you can crush chocolate graham crackers or chocolate sandwich cookies
  • 2 tbsp granulated sugar
  • 3 tbsp butter softened
Coconut Layer
  • 16 oz cream cheese s0ftened
  • 2 large eggs room temperature
  • 2 tsp coconut extract
  • ¾ cup granulated sugar
  • 3 tbsp cornstarch
  • ½ c coconut cream not coconut milk (usually located in the evaporated milk area)
Chocolate Layer
  • 2 oz heavy cream
  • ½ c chopped bittersweet chocolate
  • 8 oz cream cheese softened
  • ⅓ c granulated sugar
  • ⅛ c sour cream room temperature
  • ¾ tsp rum extract can use vanilla
  • 1 lg egg room temperature
  • 1 egg yolk room temperature
Topping
  • 1½ c powdered sugar
  • 1 tsp clear vanilla extract
  • ¼ c milk
  • ¼ tsp salt
  • 1 cup sweetened coconut

Instructions

Crust
    Cup of Yum
  1. Cut a piece of parchment paper the size of the bottom of your 8-inch springform pan. Lightly spray paper and sides on the pan with a non-stick cooking spray.
  2. Combine chocolate cookie crumbs, granulated sugar and softened butter. Should resemble wet sand.
  3. Press into bottom and about ½-inch up the side of the prepared pan.
  4. Place the pan in the freezer while preparing filling.
Coconut Cream Layer
  1. Beat cream cheese, corn starch, granulated sugar, coconut extract and coconut cream until fluffy. Add in eggs and beat on low, just until combined.
  2. Pour into pan and place back in freezer while mixing chocolate layer.
Chocolate Layer
  1. In a microwave safe bowl, add chocolate and cream. Heat in 10- second increments, stirring between each until melted. Set aside and allow to cool.
  2. Using hand held mixer, beat cream cheese until light and fluffy. Add sugar and beat again until fluffy.
  3. Add cooled chocolate, extract and sour cream and mix until combined completely.
  4. Add egg and egg yolk and mix on low just until combined.
  5. Pour on top of the first layer in the cheesecake pan.
Cooking
  1. Put a piece of aluminum foil on top of the pan and seal edges.
  2. Add one cup of water to the bottom of the Instant Pot. Place cheesecake pan on the trivet and lower into the pot.
  3. Seal Instant Pot lid according to Instant Pot instructions and cook on high for 35 min. Let rest for 10 min. then manually release.
Topping
  1. Spread the coconut on a baking sheet and toast in a 400° oven for about 10 min. or until browned.
  2. Mix together the powdered sugar, half of the milk, vanilla extract and salt till light and fluffy. Add more of the milk as needed to make a piping consistency.
  3. Using a #3 or similar small writing tip, make a lattice on cake by running lines vertically, then horizontally across cake. Using a #4-B open star tip (or similar) pipe an edge around the cake.
  4. Sprinkle toasted coconut across top of the cheesecake.

Nutrition Information

Calories 934kcal (47%) Carbohydrates 91g (30%) Protein 12g (24%) Fat 59g (91%) Saturated Fat 35g (175%) Polyunsaturated Fat 4g Monounsaturated Fat 14g Trans Fat 0.2g Cholesterol 200mg (67%) Sodium 530mg (22%) Potassium 363mg (10%) Fiber 3g (12%) Sugar 71g (142%) Vitamin A 1560IU (31%) Vitamin C 0.5mg (1%) Calcium 132mg (13%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 934

% Daily Value*

Calories 934kcal 47%
Carbohydrates 91g 30%
Protein 12g 24%
Fat 59g 91%
Saturated Fat 35g 175%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 14g 70%
Trans Fat 0.2g 10%
Cholesterol 200mg 67%
Sodium 530mg 22%
Potassium 363mg 8%
Fiber 3g 12%
Sugar 71g 142%
Vitamin A 1560IU 31%
Vitamin C 0.5mg 1%
Calcium 132mg 13%
Iron 3mg 17%

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