Instant Pot Red Velvet Cheesecake - Mama's On A Budget Instant Pot Recipe (2024)

Published: Jun 23, 2020, Last Modifed: Aug 25, 2022, Wendy See Affiliate Policy, Privacy Policy, and Cookie Policy links in footer

Instant Pot Red Velvet Cheesecake is Crunchy Oreo cookie crust, filled with creamy red velvet filling, and topped with rich chocolate ganache and chocolate whipped cream.

RECIPE FEATURES

Instant Pot Recipe – Cooks up directly in your Instant Pot.

Pantry Friendly – One only need common ingredients for this dessert

Party Ready – Great for any type of party or occasion.

WHAT YOU’LL NEED

Oreo Cookies – Brand or Store Brand is fine

Butter- Unsalted is best

Cream Cheese – any brand, full fast works best

Sour Cream – any brand will work. I like Daisy

Sugar – granulated or pure cane sugar

Eggs – large brown or white eggs

Vanilla Extract – Pure or Imitation

Cocoa Powder – Unsweetened any brand

Food Coloring – Red

Chocolate Chips – Mini Milk Chocolate

Cream – Heavy whipping cream or heavy cream

STEP BY STEP INSTRUCTIONS

Step 1. Prep the springform pan with non-stick spray. Set aside.

Step 2. Crush cookies into a sand-like texture. Combine cookie crumbs and melted butter in a large bowl. Stir until both ingredients are well combined.

Step 3. Transfer the mixture to the prepared pan. With a measuring cup press down on the mixture to make a crust. With this crush work to line the sides to about the middle of the pan.

Step 4. Move to the refrigerator and chill for at least 20 minutes

Step 5. Using a standing mixer or hand mixer, beat the cream cheese until light and fluffy.

Step 6. Beat in the sugar until combined. Beat in the sour cream, vanilla, cocoa powder, and red food coloring until combined.

Step 7. Beat in the eggs, 1 at a time until combined. Then gently fold in the chocolate chips.

Step 8. Remove the crust from the fridge and pour the cheesecake into the pan,

Step 9. Pour 1 C of water into your instant pot and place the trivet inside.

Step 10. Cover the cheesecake with a paper towel and foil to avoid water leaking into the cheesecake.

Step 11. Place on top of the trivet and set your instant pot on manual high pressure for 35 minutes.

Step 12. Allow your instant pot to naturally release for 10 minutes.

Step 13. Do a quick release to allow for more pressure to be let out.

Step 14. Remove cheesecake from instant pot and place onto the counter to cool until room temperature.

Step 15. Place in the fridge overnight.

Topping Directions

Step 16. Using a small pot, heat up the heavy whipping cream until simmering.

Step 17. Pour the chocolate chips for the ganache into a heat-proof bowl.

Step 18. Pour the hot heavy whipping cream over the chocolate chips and allow to sit for a minute or two.

Step 19. Whisk until smooth.

Step 20. Pour over the cold cheesecake and smooth it evenly.

Step 21. Sprinkle some chocolate chips over the ganache.

Step 22. Using a hand mixer, beat both ingredients for whipped cream until combined and stiff with peaks.

Step 23. Scoop into the piping bag.

Step 24. Pipe dollops along the edge of the cheesecake.

TIPS AND FAQS

Make sure that all of your ingredients are at room temperature before starting on your cheesecake mixture. Using cold ingredients will result in a lumpy cheesecake layer.

You can skip the red food coloring as it does not affect the flavor of the cheesecake. However, if you omit the food coloring then your cheesecake will be white and not red.

HOW LONG DO THIS KEEP?

You can store your cheesecake tightly covered and sealed in the refrigerator for up to five days.

You can also freeze this cheesecake for up to three months, Make sure that you freeze your cheesecake tightly sealed.

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