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Easy Chocolate Cheesecake in a Jar (Instant Pot)

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This Easy Chocolate Cheesecake in a Jar is a rich and creamy dessert with a chocolate cookie crust, made effortlessly in the Instant Pot. Perfectly portioned, it’s ideal for entertaining or indulging without leftovers.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 6 minutes
  • Total Time: 2 hours 40 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Instant Pot
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 20 Oreo chocolate cookies, cream removed
  • 2 teaspoons granulated sugar
  • 1 1/2 tablespoons unsalted butter, melted
  • 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

Instructions

  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.

Notes

  • Full-fat cream cheese gives the best texture and flavor.
  • Instant coffee deepens the chocolate flavor without making it taste like coffee.
  • Let cheesecake sit at room temperature for 20–25 minutes before serving for best texture.
  • Use foil to cover jars during cooking—do not seal with lids.

Nutrition

Find it online: https://savorymomskitchen.com/easy-chocolate-cheesecake-in-a-jar-instant-pot/