Instant Pot Hot Chocolate Cheesecake with a silky Marshmallow Ganache glaze that will have everyone reminiscing of sipping on a hot cup of marshmallow covered cocoa. Easy yet elegant, this cheesecake is a game changer.
Well Hello there you little thorn-in-my-side and finally perfect cheesecake. Wow, did this one give me some drama.
I really wanted to create the perfect cold-weather cheesecake. Instantly I dreamt of a hot cup of cocoa and thought:
“YES! I'M GONNA MAKE A HOT CHOCOLATE INSPIRED CHEESECAKE AND TOP IT WITH MELTY MARSHMALLOWS AND IT IS GOING TO BE WONDERFUL AND AMAZING AND EVERYONE WILL LOVE IT!”
Someone forgot to tell the cheesecake it was meant for awesomeness.
Three trials in, the cheesecake was still too short, the ganache was lumpy and more of a cream color instead of “pretty white marshmallow” color, and I just about gave up.
Then my daughter repeated something I've said to them many times, “Why would you give up now when you could possibly be on the verge of something great?”
On that note, I really couldn't throw in the towel.
So I went back to the drawing board, analyzed, tweaked, tweaked some more, and wouldn't you know it:
I CREATED SOMETHING GREAT!!!
I took my final TADA to a family party and it was the star of the show.
- “Oh my gosh, the cheesecake really tastes like hot chocolate!”
- “What is this sauce on top? It's unlike any ganache I've ever tasted!”
- “Hurry and cut me two slices and hide it.”
- “My mom made it, she's a famous chef.” Thanks son.
With reviews like that, my daughter's voice echoed in my mind, “Why would you give up now when you could be on the verge of something great?”
I wonder how many times I've given up in life when “great” was just around the corner.
And who knew a cheesecake could result in so much inner reflection, haha.
Moving along . . .
WHY YOU WILL LOVE HOT CHOCOLATE CHEESECAKE
- The cheesecake is made with actual hot chocolate powder and really does make you think “hot chocolate” instead of “just another chocolate cheesecake”.
- The Marshmallow Ganache!!! It's a cross between a white chocolate ganache with a firmness/fluffiness that almost reminds me of super creamy fondant. It's hard to explain, it's just remarkable!
- It's a looker! Decorate it with mini marshmallows and just wait for the crowds to be dazzled!
HOW TO MAKE HOT COCOA CHEESECAKE IN THE INSTANT POT
- Make the Oreo crust, press it flat into the pan (not up the sides), and throw it in the freezer
- Cream the cream cheese and sugar until smooth
- Mix in the hot cocoa, marshmallow cream, and vanilla
- Stir in the eggs
- Pour the filling into the crust and cook for 30 minutes
- Let it cool to room temperature then chill it completely
- For the ganache, put chopped white candy melts in a bowl
- Heat the cream and pour over the melts. Top with marshmallow cream and cover for 3-4 minutes until chocolate is completely melted
- Whisk until smooth
- Let it sit for about 30 minutes to cool and thicken
- Pour over the cheesecake
- Let it drip off the sides to make it extra pretty
SEE RECIPE CARD BELOW FOR DETAILED COOKING INSTRUCTIONS
TIPS FOR MAKING AN AMAZING HOT COCOA CHEESECAKE
AKA, what I learned after several redos
- Press the crust flat into the pan, not up the sides. This gives it more height so it can stand up to some solid garnishing.
- Most of my cheesecakes use a 1:1 ratio of eggs to cream cheese (1 egg for every 8 ounces block of cream cheese). This recipe needed an extra egg for extra height and lightness.
- Always use room temperature eggs and cream cheese. For this cheesecake, you'll want the marshmallow cream at room temperature as well.
- Look for a hot cocoa mix with minimal ingredients. Mine contained sugar, nonfat milk, cocoa, and salt.
- Chill the cheesecake completely before topping with the ganache. This will keep the ganache from getting too warm and sliding off the cheesecake.
- Use white candy melts for the ganache. White chocolate bars and chips tend to be more cream colored than actual white. If that doesn't bother you though, go for it! My preference is the Ghirardelli White Melting Wafers because they taste really good and are beautifully white. You can also use white coloring gel (this I've never tried but have heard it works wonders).
- Make sure to chop up the candy melts before pouring the hot cream over top. If they don't melt completely, you will have lumps in your pretty ganache.
- After pouring the cream over the candy melts, I top it with the marshmallow cream, then top it with a lid. This allows the residual heat to soften the marshmallow cream while still keeping the candy melts fully submerged under the hot cream.
- Let the ganache cool before pouring it over the cheesecake. My suggestion is to wait 30 minutes, give it a good stir then slowly start pouring it over the cheesecake. It's so thick and sturdy that even after I poured the entire batch of ganache on top, I had to tilt the cheesecake slightly to get it to drip over the edges just a bit. If the ganache starts dripping over the edges quickly as your pouring, stop immediately, and chill the ganache for 5 minutes or so in the fridge before you try again. This ganache is so good, you don't want any of it left behind on the counter!
HOW TO STORE CHEESECAKE
- Store the cheesecake in a sealed container in the fridge. All elements of the cake still tasted fantastic on day 4.
- I suspect this one would also freeze well. I'd be a little nervous about the ganache layer, but I think it's worth a try.
VARIATION OF HOT CHOCOLATE CHEESECAKE
- For decorating, dip marshmallows in chocolate and use them to garnish the top of the cake.
- Use your favorite flavored hot cocoa mix or try adding a few drops of mint extract or peppermint oil into the cheesecake layer. Mint Hot Cocoa Cheesecake!
- For a summer spin, use a graham cracker crust and top with roasted marshmallows for a S'more vibe.
- Top the ganache with a sprinkle of crushed peppermint candies to make it look extra festive.
MORE INSTANT POT CHEESECAKES TO TRY ASAP
- Banana Cream Pie Cheesecake
- Triple Layer Peppermint Cheesecake
- Caramel Apple Cheesecake
- German Chocolate Cheesecake
So what do you think? Would you like a slice of Hot Chocolate Cheesecake with a cup of Hot Cocoa on the side? Sounds like a dream team, a sugar buzz, and a show stopper party idea all in one.
I can't wait for you to try it! Come back and comment to let me know what you think of this one! It's been a labor of love, this cheesecake, I'm excited to hear what you think.
Enjoy!
TOOLS USED TO MAKE INSTANT POT HOT CHOCOLATE CHEESECAKE
- Instant Pot
- 7 inch Springform Pan
- Marshmallow Cream
- Ghirardelli White Melting Wafers (You'll likely find them near the chocolate chips at your local grocery store)
Instant Pot Hot Chocolate Cheesecake with Marshmallow Ganache
A hot cup of cocoa turned into a cheesecake!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: Pressure Cooker
- Cuisine: American
Ingredients
For Crust
- 1 ½ cups crushed Oreo Cookies (I throw the whole package in a blender and freeze what’s leftover)
- 3 tablespoons butter, melted
For Cheesecake Filling
- 2 8-ounce packages cream cheese at room temperature (Philadelphia Brand if possible)
- ⅓ cup sugar
- ½ cup marshmallow cream, room temperature
- ⅓ cup hot cocoa mix
- 2 teaspoons vanilla extract
- 3 large eggs at room temperature
For the Marshmallow Ganache
- 4 ounces white candy melts, roughly chopped or white chocolate chips (see note)
- 1 cup marshmallow cream, room temperature
- ⅓ cup heavy whipping cream
Instructions
- Spray a 7-inch springform pan with nonstick cooking spray. If desired, line the bottom of the pan with parchment paper for easy removal of the cake once it’s done.
- To make crust: Stir cookie crumbs and melted butter together and press evenly across the bottom of the pan. Place in the freezer to set, while you prepare the filling.
- To make cheesecake filling: Cream the cream cheese and sugar with a handheld mixer until very smooth; scrape the bowl and mix again.
- Add marshmallow cream, hot cocoa mix, and vanilla extract; mix until smooth, scraping the sides at least once to make sure everything is well incorporated.
- Add eggs, use hand mixer to barely combine, about 5 seconds, then stir in the rest of the way with a spatula.
- Remove the pan from the freezer and fill with the cheesecake mixture.
- Add 1 1/2 cups of water to the pressure cooker pot and place trivet inside.
- Carefully lower the prepared pan onto the trivet.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 30 minutes.
- When pressure cooking is complete turn the pressure cooker off. Use a 10-minute natural release and then release any remaining pressure.
- Remove pan from pressure cooker and place on a cooling rack. Use a paper towel to soak up any excess water from the top of the cake. Let it cool on a cooling rack for about an hour.
- Cover and place cheesecake in the refrigerator and chill for at least 4 hours or overnight.
- Once the cheesecake is chilled, prepare the Marshmallow Ganache: Place candy melts or white chocolate chips in a heat safe bowl.
- In a small pan on the stove top, heat whipping cream over medium high heat until bubbles form around the edges.
- Pour whipping cream over the chocolate. Top with 1 cup marshmallow cream and cover the bowl tightly for 3-4 minutes until the chocolate is melted. Whisk until smooth.
- Cool 30 minutes or so until it’s thick and at room temperature. You want it to be thick, yet pourable.
- Remove the ring from the cheesecake. Slowly pour the ganache into the center of the cheesecake. It should naturally start to drape over the sides of the cheesecake. If needed, tip the cheesecake from side to side to encourage the ganache to spill off the sides a bit. If it’s running quickly off the cake, stop, chill the ganache in the fridge, then try again.
- Refrigerate for at least an hour to set the ganache. Decorate the top with mini marshmallows and a sprinkle of cookie crumbs; serve.
Notes
- The hot cocoa mix I use contains sugar, nonfat milk, cocoa, and salt. I’m not sure if additional ingredients in the hot cocoa mix would make a difference in the outcome or not.
- I like to use Ghirardelli White Melting Wafers to make the ganache. They taste good and are a true white color. White chocolate chips and white chocolate bars are a cream color and you will need to add white food color gel to it if you want a true white.
- The trick to the ganache is to have it cooled enough that it is very thick, but pourable. When poured into the center of the cold cheesecake, it will very slowly drape over the sides of the cake, stopping before it hits the bottom of the pan. If it’s too thin, it will all pour off the sides of the cheesecake and you’ll end up with most of your yummy ganache on the counter.
- The cheesecake can be eaten right after the ganache is poured over top, but it’s a bit messy. Chilling the ganache will help set it so your slices are clean and pretty.
Keywords: Instant Pot Cheesecake, Hot Chocolate Cheesecake, White Chocolate Ganache
I just made this today, and it is perfect! I make cheesecake all the time, but this was my first cheesecake in the IP. I’m a believer! The ganache is perfect, too. It’s so beautiful.
Dee, I’m so glad to hear that! I made mini versions of this cake for neighbor gifts this year and it was a hit!
Hello, I was wondering do you use unsalted or salted butter, or does it matter? Thank you.
Christie, I always use salted but I doubt it would matter much in this application.
What do you think about using almond bark instead of white chocolate melts?
Allison, I’ve never tried it, but I think it will work just fine. Let me know if you try it!
Can toy use the FLUFf brand of marshmallow?
*you
Roy, yep, any marshmallow fluff should work!
The cake look great when it was finished. I kept it in the refrigerator over night and when I got up all of the ganache had run off! The cake tasted amazing but I was disappointed with the look. Any suggestions?
Sherry, Now that is strange. Was it quite runny when you poured it on top? It should have solidified even more in the fridge, not gotten worse! I make sure and chill the ganache until it’s quite thick before I pour it on the cheesecake. I’m guessing it was a bit too runny when you poured it on.
Hi Marci! This sounds delicious! Do you think I could use dairy free cream cheese to make this? We have an allergy in the family and would love to try this 🙂
Natalie, I wish I knew! I’ve never experimented with that before. Have you ever tried baking with it before?
Wish I could attach a picture to get your advice. We just made this and followed the instructions VERY carefully because this is our 1st instantpot cheesecake attempt. The cheesecake erupted in the instantpot!!
Amy, oh shoot! That typically happens because the eggs were over beaten. If there are air pockets in the batter, it tends to overflow. It will still taste amazing though. Chill it overnight, cover it up with the ganache and it will be fantastic!
This exact same thing happened to me yesterday too! First ever attempt at a cheesecake. Currently waiting for the topping to cool to finish it off. The ganache seems to have a lot of air bubbles…my hopes aren’t too high but maybe it will at least taste better than it will look!
Jennah, On no, It will still taste fantastic, I promise! Next time you make a cheesecake, stir in the eggs just until barely incorporated. Sometimes I’ll bang the pan a few times on the table too to help release any air bubbles. Let me know how it is!
I just bought a 10 qt instant pot and have a 9” spring pan that will fit in it. If I double this recipe do I need to change cook time? Natural release time? Any suggestions. Can’t wait to try this recipe.
Frances, Hmm…Yes I would add some cook time. I’m thinking about 10 minutes? I like to unplug my pressure cookers and let them do a natural release with cheesecake. It seems to disturb them less so they are smoother. Let me know if you try this!
Oh yum, this one sounds like a winner! After trying several of your cheesecake recipes, I know this one will be wonderful too! I really appreciate the time you take in creating each one until you get it right so I can just follow your recipe! Btw, made the peppermint one last week for our small group Bible study – everyone was wowed and so amazed I cooked it in the instant pot! After the holidays, I’m going to show them how easy it is. Or maybe not so I can continue to impress them, lol. No, it will be fun to share! Thanks, Marci, for another one to try!
Cecilia, this one is a show stopper! People go crazy for the Marshmallow ganache. I love that you made the peppermint one for your study group! That’s so cool! I wish I could witness people’s expressions every time they make a TIDBITS recipe, so thank you for sharing that with me!
Hi Marci
I tried the recipe using the 4 inch springform pans…
They started off great. But fell over night in the refrigerator. Did I do something wrong?? Flavor was terrific. Just not as pretty as yours
Thanks
Nancy
Nancy, that’s strange. So it was fine when it was warm, then fell when it was chilled? I’ve had some fall if I’m not careful with how much I beat the eggs, but I can usually see that within an hour of them coming out of the pressure cooker. Just always be careful to barely incorporate the eggs, and you shouldn’t have that problem. Thank goodness for ganache makeup 🙂
If I make these in jars what should be the cooking time?
Tanya, when I was researching how to make minis, I saw a few different recipes using half pint jars that only cooked them for 3 minutes plus a natural release. If that’s the size you’re talking about, I’d try that.
could this frosting be used on a regular cake (versus a cheesecake)? My husband wants a chocolate cake with vanilla frosting for his birthday but isn’t a big cheesecake person. The frosting, though, sounds intriguing since he likes white chocolate AND the frosting looks easy to make (and perhaps less dense than a traditional buttercream?). But if it’s a bit heavy/dense, perhaps it’s more appropriate for denser cheesecake and not lighter cake?
Heather, I think it would actually be amazing. It’s like a fluffy ganache, it’s really really good!
I want to make this for my cousin’s birthday. I plan on making and freezing it. I have about an hour’s drive do you think it will be okay for that amount of time . It will be mid October in lower Michigan.
Candy, If you’re saying you will be traveling with it frozen, yes, I think it will be fine. If not frozen, just pack it up in a cooler and you should be good there too.
Marshmallow–Your recipe will be more easily searchable if this is spelled correctly. I can’t wait to try this. It looks delicious!
Dawnette, oh now! Where is it spelled wrong?
I just took mine out of my instant pot and it’s pretty jiggly. Is this normal?
Heather, yes, the center is still jiggly. It should be good once chilled. Let me know how it goes!
Marci I love all your cheesecake recipes and so does my family! 🤪 I think they have just been perfected! I am wondering if you have ever cooled a cheesecake in an 8 qt instapot and what adjustments needed to be made?
★★★★★
Jennifer, Thank you! I Love making them. Actually, I love creating them more than I like eating them, haha!
If you make it in an 8 quart, I would decrease the time by 5 minutes and it should work great.
This is just the tastiest, creamiest, most delicious cheese cake ever!!! Thank you so much for this recipe!
★★★★★
Brigitte, YAY!!! It’s a knock out for sure! People go crazy for this one. Thank you so much for letting me know how it went!
I would like to buy physical cookbooks of yours. I am not an ebook fan. I love your recipes and would love to have them all together. Thanks
Hey Marci, I sent you a message on instagram about my question, but I thought I would ask here too just in case you see it! I bought all of the ingredients for this recipe to make for my sister’s bday tomorrow! Just read through the whole recipe now and connected that the actual cheesecake is cooked in the instant pot, and I only have a bigger springform pan that doesn’t fit in the instant pot. No 7 inch pan.. Do you have any blog posts or any thoughts on adjusting your recipes for normal size pans and baking in the oven? Could I just double the recipe and then cook for same length of time as a similar cheesecake? Thanks!
Rebecca, I’m sorry, this is probably too late! It’s been quite a long time since I cooked a cheesecake in the oven so I’m really not sure how long you would bake it. But if it were me, I would go with your idea of doubling it and find a cheesecake recipe that’s similar in ratios. If you already did it, let me know how it went!
If you ever figured the recipe out to put in the oven. Please let me know. I really want to try this recipe. It looks amazing!!
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Very excellent! I didn’t use the instant pot. Rather, I put it in the oven at 325 for 1 hr and it turned out great!
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Alyssa, Thanks for letting me know! I’ve had people ask for this info!
I made the cheesecake yesterday then made the ganache today after the cheesecake chilled in the refrigerator overnight. Even though I screwed up with the ganache – it was a bit too runny and went onto the plate – it was absolutely delicious. The ganache looked okay at first, but after being in the refrigerator for a few minutes, it completely ran down the sides and onto the plate. Oh well, it was still fantastic and I will make it again. Next time I will be more mindful of how I’m measuring ingredients for the ganache.
My only question is – I used the jet-puffed marshmallow creme. Because you didn’t specify in the recipe I didn’t know. Is this product okay? It worked in the cheesecake but could it have been the problem with the ganache? I personally think my problem was I used too many chips because I was careless when measuring them.
Will make this again. My husband couldn’t get enough. It really does taste like hot chocolate with marshmallows. Thank you for sharing this recipe.
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Hey Debra! Isn’t it wonderful! I had a batch where 50% of my ganache ran off and I wanted to cry! The ratio I wrote in the final recipe works though. IF it runs, you just need to chill it a bit. And yes, I use the jet puffed cream. Give it another shot!
I need that silky marshmallow ganache!
★★★★★
Maegan, it seriously makes the whole cheesecake!
This looks amazing!!!! Can you please tell us which brand of hot cocoa mix you used? I find that’s is difficult to purchase cocoa mixes that aren’t full of unnecessary ingredients.
Karen, I bought it from Smith’s Marketplace and picked this one because I wanted it to have as few ingredients in it as possible. It’s called Private Selection (which I believe is a Smith’s exclusive brand?) and it says Double Cocoa on the label. It is a really pretty cocoa powder!