Instant Pot Chocolate Swirl Cheesecake


Graham Cracker Crust 4 Tablespoons butter 10 graham crackers  2 Tablespoons cocoa powder unsweetened 1 Tablespoon sugar ¼ teaspoon espresso powder The Filling 16 ounces cream cheese  ½ cup sugar ¼ cup plain yogurt 1 teaspoon vanilla extract 2 eggs The Chocolate Swirl ¼ teaspoon espresso powder 1 teaspoon coconut oil  ½ cup chocolate chips

Cheesecake Crust

Melt the butter in a pan.  Add in crushed graham crackers, sugar and espresso.  Pack tightly into bottom of a 7 inch springform pan.

Cheesecake Filling

With a hand mixer: Beat cream cheese until smooth. Add in sugar and beat for 20-30 seconds. Add in yogurt and vanilla.  Beat until incorporated. Add eggs one at a time beating for 5 seconds each. Finish stirring with spatula and spoon over the crust.

Chocolate Swirl

Heat oil and espresso powder in a pan.  Add in chocolate chips and heat stirring often until melted. Drop the chocolate as blobs on top of filling and swirl with a spoon.

Pour 1 cup of water into the Instant Pot. Place the cheesecake into a sling and into the Instant Pot.

Place the lid on the Instant Pot and set the vent to seal. Cook on high pressure for 27 minutes. When it is finished allow it to naturally release pressure.

Once the pin drops, remove the lid. Carefully take the cheesecake out and use a paper towel to blot any excess water off the top. Allow it to cool on cooling rack for an hour. Cool in fridge for at least 4 hours, overnight is best.

After it has set in the fridge, your chocolate swirl cheesecake will be ready to cut and enjoy!