Get ready to fall in love with this Hot Cocoa Cheesecake topped with marshmallows and perfectly made using Instant Pot.
Making cheesecakes with Instant Pot recently has been my “thing”. Just easy and simple and the cheesecake comes out right every time.
This Hot Cocoa inspired Cheesecake has really put me in the mood. I always love a nice cup of hot cocoa, but in cheesecake form? It’s the perfect combo. I mean, if you’ve been around here at all, you know that I am into hot cocoa a lot. So paring a slice of hot chocolate cheesecake with a mug made with something like this Unicorn Hot Cocoa bombs? Perfect way to end my day.
And definitely the best pairing ever: a Hot Cocoa Charcuterie Board, with this decadent Hot Cocoa Cheesecake!
And I’m sure my kids would approve of it. Anything hot cocoa and anything cheesecake are their favorite.
The list for our next board is getting longer and longer. LOL!
Ingredients to Make Instant Pot Hot Cocoa Cheesecake with Marshmallow Topping
There are going to be 4 sections in the ingredients that we use in making this delightful Instant Pot Cheesecake.
First, the crust. This is the bottom (obviously – sorry). The second is the Chocolate filling. This is where we get all that magical cream cheese, chocolate, and stuff to make a full-on half of the cheesecake. The third is Marshmallow Swirl which is so divine I want to swim in it with more cream cheese, marshmallow, and stuff to make the other half of the cheesecake. And finally, the topping.
How to Make Hot Cocoa Instant Pot Cheesecake
The first step is making the crust.
Lightly spray the sides and bottom of an 8-inch springform pan with a non-stick baking spray. Then combine cookie crumbs, granulated sugar, and butter until it resembles the consistency of wet sand. Press mixture into the bottom and about ¾ inches up the sides of the pan. Place crust in the freezer while preparing the filling.
The second step is making the chocolate filling.
On medium speed in an electric mixer, combine cream cheese, milk, and sugar until light and fluffy. Then add in eggs, one at a time, mixing until combined after each. Add in vanilla extract and flour and combine. Then place the espresso powder and chocolate chips into a microwave-safe bowl. Cool to room temperature. Then pour into the filling mixture and combine at low speed until well-blended. Pour into your prepared pan.
The third step is making the marshmallow swirl filling.
Combine cream cheese and sugar until fluffy using the electric mixer. Then mix in marshmallow fluff. Add the reserved 1 tbsp. milk and vanilla. Then add in egg and mix just until combined. Mix in flour. Spoon marshmallow filling in dollops over the top of chocolate filling and swirl with a butter knife.
The fourth step is cooking the cheesecake in the Instant Pot.
Cover cheesecake with foil, sealing edges. Pour 1½ cups water into the bottom of the Instant Pot. Then place cheesecake on the trivet and lower into the Instant Pot. Seal and set to 55 min. at high pressure. After the time is up, allow to remain in the Instant Pot for 10 minutes, and then release manually and remove to a wire rack to cool completely. After cooled, remove from pan and place on a serving plate if using a baker’s torch to toast meringue or on an oven-proof plate or pan if toasting in the oven.
And the fifth is making the topping to complete the cake
Whip egg whites and salt until soft peaks form. Then add the marshmallow cream and continue beating at high speed until stiff peaks form. Spread over cheesecake and brown with a baker’s torch or under the oven broiler. Chill completely in the refrigerator before serving. A knife dipped in hot water and dried will help you be able to slice it better.
Yummy!
You should pin this recipe to your favorite desserts Pinterest Board so you can make it again when you’re ready for a cup of hot cocoa and a real treat!
Hot Cocoa Cheesecake with Marshmallow - Instant Pot Cheesecake
Anyone will fall in love with this delicious Hot Cocoa Cheesecake topped with Marshmallow and perfectly made using Instant Pot.
Ingredients
Crust
- 1½ c crushed chocolate cookie crumbs (Sometimes you can find them already crushed in the pie section of your store. If not, crush up chocolate teddy Grahams or Oreos.
- 3 tbsp brown sugar
- 4 tbsp butter (melted)
Chocolate Filling
- 16 oz cream cheese (room temperature)
- ⅔ c granulated sugar
- ⅓ c milk (reserve 1 tbsp for marshmallow swirl filling)
- ⅔ tsp vanilla extract
- 3 large eggs (room temperature)
- 1½ tbsp all-purpose flour
- 1⅓ c semi-sweet chocolate chips
- ¼ tsp espresso powder
Marshmallow Swirl Filling
- 8 oz cream cheese (room temperature)
- ⅓ c granulated sugar
- ½ c marshmallow fluff
- 1 tbsp milk (reserved from chocolate filling ingredients)
- 1 tsp clear vanilla extract
- 1 large egg (room temperature)
- 1 tbsp all-purpose flour
Topping
- 3 large egg whites
- ⅛ tsp salt
- 1 c marshmallow cream.
Instructions
Crust
- Lightly spray the sides and bottom of an 8-inch springform pan with a non-stick baking spray.
- Combine cookie crumbs, granulated sugar, and butter until it resembles the consistency of wet sand. Press mixture into the bottom and about ¾ inches up the sides of the pan.
- Place crust in the freezer while preparing the filling.
Chocolate Filling
- On medium speed in an electric mixer, combine cream cheese, milk, and sugar until light and fluffy.
- Add in eggs, one at a time, mixing until combined after each.
- Add in vanilla extract and flour and combine.
- Place the espresso powder and chocolate chips into a microwave-safe bowl or measuring cup and melt. Cool to room temperature. Pour into the filling mixture and combine at low speed until well-blended. Pour into your prepared pan.
Marshmallow Swirl Filling
- In an electric mixer, combine cream cheese and sugar until fluffy.
- Mix in marshmallow fluff.
- Add in reserved 1 tbsp. milk and vanilla.
- Add in egg and mix just until combined.
- Mix in flour.
- Spoon marshmallow filling in dollops over the top of chocolate filling and swirl with a butter knife.
Cooking
- Cover cheesecake with foil, sealing edges.
- Pour 1½ cups water into the bottom of the Instant Pot.
- Place cheesecake on the trivet and lower into the Instant Pot. Seal and set to 55 min. at high pressure.
- After the time is up, allow to remain in the Instant Pot for 10 minutes, then release manually and remove to a wire rack to cool completely.
- After cooled, remove from pan and place on a serving plate if using a baker's torch to toast meringue or on an oven-proof plate or pan if toasting in the oven.
Topping
- Whip egg whites and salt until soft peaks form.
- Add the marshmallow cream and continue beating at high speed until stiff peaks form.
- Spread over cheesecake and brown with a baker's torch or under the oven broiler.
- Chill completely in the refrigerator before serving. A knife dipped in hot water and dried will help you be able to slice it better.
For more Instant Pot Cheesecakes, check these out, too.
Gluten-Free Instant Pot Cheesecake
Instant Pot Reese’s Chocolate Peanut Butter Cheesecake
