Easy Instant Pot Cherry Chocolate Cheesecake

Instant Pot Cherry Chocolate Cheesecake is a bit like having a slice of cherry cordial candy on your plate! A chocolate graham cracker crust with a cherry flavored cheesecake with a layer of Magic Shell then topped with Maraschino cherries. How heavenly does that sound? This is a perfect dessert to follow my Instant Pot Sirloin Beef Tips with Mushroom Gravy or Instant Pot French Dips!

What is a cherry cordial?

Originally, a cordial was a type of drink that people thought settled the an upset tummy or that invigorated the heart. In France, they started out as simple chocolate covered cherries. Once they reached America in the 1800's confectioners were soaking the cherries in cordial alcohol. Eventually real cherries were substituted with the Maraschino cherry when it arrived on the scene in 1928. If you like to read more about this sweet confection read this article here.

Prepare the cheesecake crust

Crush six full chocolate graham cracker wafers. I like to put them in a plastic bag to crush them, so much less mess. Put them in a small bowl along with the sugar and melted butter. Stir until all of the crushed wafers are coated in butter.

Pat the graham cracker mixture into a greased 7-inch springform pan. Wrap the bottom in aluminum foil, and place in the refrigerator.

Prepare the filling for cherry chocolate cheesecake filling

Combine the softened cream cheese and sugar into mixer to beat until combined. Add the eggs one at a time. Add in the flour, heavy whipping cream, and vanilla extract. Then add in the one remaining ingredient the cherry jam! I used my Easy Instant Pot Cherry Jam, but you can use store bought if you like. 🙂

Once the filling is ready pour into the springform pan, and cover the tightly with foil.

Cook and finish the cheesecake

Put two cups of water in the Instant Pot, and place the covered cheesecake in the pressure cooker on top of the rack.

Cook on high pressure for 35 minutes and follow with a 10 minute natural pressure release. Remove the cheesecake to a wire rack to cool completely. Once done place in refrigerator for eight hours or over night to set.

Remove the foil from the cheesecake pan, and loosen the cake with a knife then unclip the the springform pan. Loosen the bottom of the cheesecake with a spatula then remove to pan.

Once you have your cheesecake safely onto a plate it time to put on the Magic Shell (by the way, I am in no way being compensated by them for this post). Take the lid off and pour onto the top of the cheesecake to cover to the edge. Put the Maraschino cherries on top. Let sit for a few minutes until the chocolate hardens.

If you enjoyed this you might like Instant Pot Golden Oreo Chocolate Chip Cheesecake, Instant Pot Cheesy Ziti (Johnny Marzetti), or Instant Pot Spiced Peach Crisp!

Recipe