This Easy Chocolate Cheesecake in a Jar is a rich, creamy, and perfectly portioned dessert made effortlessly in the Instant Pot. With a chocolate cookie crust and a smooth chocolate cheesecake filling, it delivers classic cheesecake flavor without the hassle of baking a full-sized cake. It’s ideal for entertaining, make-ahead desserts, or when you want a sweet treat without leftovers tempting you for days.

Why You’ll Love This Recipe

• Made in the Instant Pot with minimal effort and no oven required
• Perfectly portion-controlled in individual jars
• Rich chocolate flavor with a creamy, smooth texture
• Easy to prepare ahead of time for parties or gatherings
• Foolproof method thanks to the Instant Pot water-bath style cooking

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chocolate cookie crust
20 Oreo chocolate cookies, cream removed
2 teaspoons granulated sugar
1 1/2 tablespoons unsalted butter, melted

For the chocolate cheesecake filling
8 ounces cream cheese, full fat, room temperature
1/4 cup granulated sugar
1/2 teaspoon vanilla essence
1/2 cup semi-sweet chocolate chips
1/4 cup heavy cream, room temperature
1/4 teaspoon instant coffee powder
1/2 tablespoon unsweetened cocoa powder
1 large egg, room temperature

Directions

1. Prepare 8 clean 4-ounce mason jars and set them aside without lids.
2. Place the Oreo cookies and sugar into a food processor. Pulse until fine crumbs form. Add the melted butter and pulse again until the mixture looks like wet sand.
3. Divide the crumb mixture evenly among the jars, about 1 1/2 tablespoons per jar. Gently press it down to form the crust. Place the jars in the refrigerator while preparing the filling.
4. In a microwave-safe bowl, combine chocolate chips and heavy cream. Microwave for 30 seconds, stir, then microwave again for another 30 seconds. Stir until smooth. Add instant coffee powder, mix well, and set aside to cool slightly.
5. In a mixing bowl, add cream cheese, sugar, and vanilla essence. Blend on medium speed until smooth and creamy.
6. Add the cooled chocolate mixture and cocoa powder to the cream cheese. Blend again until fully combined and smooth.
7. Add the egg last and blend gently just until incorporated. Do not overmix.
8. Remove jars from the refrigerator and spoon the cheesecake filling evenly into each jar, about 2 to 2 1/2 tablespoons per jar. Tap gently on the counter to release air bubbles. Cover each jar loosely with foil.
9. Add 1 1/2 cups of water to the Instant Pot inner pot. Place a trivet inside and arrange the jars on the trivet.
10. Close the lid, set the valve to sealing, and pressure cook on high pressure for 6 minutes. Allow natural pressure release.
11. Carefully remove the jars and let them cool to room temperature. Loosely cover with lids and refrigerate for at least 2 hours before serving.

Servings and timing

Servings: 8 individual cheesecake jars

Prep time: 15 minutes
Cook time: 6 minutes
Pressure build and release time: about 15 minutes
Chilling time: minimum 2 hours
Total time: approximately 2 hours 40 minutes

Variations

• Replace Oreo cookies with any chocolate sandwich cookies for a slightly different flavor
• Add a pinch of cinnamon or espresso powder to the filling for extra depth
• Top with whipped cream, chocolate shavings, or fresh berries before serving
• Use dark chocolate chips for a more intense chocolate taste

Storage/Reheating

Store the cheesecake jars covered in the refrigerator for up to 7 days. Cheesecake is best enjoyed slightly cool rather than ice-cold. Remove from the refrigerator and let sit at room temperature for 20 to 25 minutes before eating. Reheating is not recommended, as it can alter the creamy texture.

FAQs

Can I make this recipe without an Instant Pot?

This specific method is designed for the Instant Pot. Baking in the oven would require different timing and temperature adjustments.

Do I need to remove the cream from the Oreo cookies?

Yes, removing the cream helps create a firmer and less sweet crust that balances the rich filling.

Can I use low-fat cream cheese?

Full-fat cream cheese is recommended for the best texture and flavor. Low-fat versions may result in a softer cheesecake.

Why is instant coffee powder used?

Instant coffee enhances the chocolate flavor without making the cheesecake taste like coffee.

Can I double the recipe?

Yes, as long as your Instant Pot can safely accommodate the jars in batches.

How do I know when the cheesecake is done?

The center should be set but slightly jiggly. It will firm up more as it chills.

Can I freeze these cheesecake jars?

Freezing is not recommended, as it may change the texture once thawed.

Do I need to tighten the jar lids before cooking?

No, cover loosely with foil during cooking and loosely with lids during chilling.

Can I skip the cocoa powder?

Yes, but the chocolate flavor will be slightly less intense.

What is the best way to serve this cheesecake?

Serve slightly chilled, not straight from the refrigerator, for the creamiest texture.

Conclusion

Easy Chocolate Cheesecake in a Jar is the perfect dessert when you want indulgence without complication. Made entirely in the Instant Pot, it delivers rich chocolate flavor, creamy texture, and built-in portion control. Whether you’re serving guests or treating yourself, this recipe is simple, reliable, and always satisfying.

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