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Instant Pot S’mores Cheesecake

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Who doesn’t love s’mores?  The combination of melted chocolate, graham crackers and gooey marshmallow is soooo good!  You know what makes it even better?  When you combine all of that ooey gooey goodness with a cheesecake!  Yes, a cheesecake!  An Instant Pot S’mores cheesecake!!

To make it even better, I made HOMEMADE MARSHMALLOW FLUFF to put on top!  OMG!  I am so glad that I did.  It turned out so good…..I ate the leftovers by the spoonful!  Yummmm!

This is a variation of my go-to recipe for making cheesecake in the Instant Pot.  Something to note- there is NO CORN STARCH in this recipe.  Many of the very popular cheesecake recipes call for corn starch.  It’s a personal preference of mine, but I do not add corn starch.  In my opinion, corn starch creates a gummy almost gel like texture and I prefer a creamy and almost fluffy texture for my cheesecake.  

Smores Cheesecake

You will also notice that my cheesecake recipe is made in the blender instead of stirring by hand or using a hand mixer.  Why you ask?  Because it’s super easy and creates a very smooth texture without any cream cheese lumps.  Once I started putting cheesecake batter in the blender to mix it, I have not gone back!  You will need to tap the cheesecake on the counter (in the pan) several times- about 10- before and possibly after baking it so that you remove as much air as possible.  

Smores Cheesecake


Tips for making Instant Pot S’mores Cheesecake:


1.Make your own HOMEMADE MARSHMALLOW FLUFF to use as the frosting!  It’s pretty easy to make and is super delicious!  How good does that look???

Marshmallow Fluff Frosting

2.Leave cream cheese, butter and eggs on the counter so that they are room temperature when you begin to make your cheesecake.  If you use cold ingredients, your cheesecake could be lumpy.

3.Mix your ingredients in a blender and not a mixer.  I have always used a mixer and found that regardless of the temperature of the ingredients, I ended up with lumps.  Through trial and error, I have found that it is much, much, much easier to combine the ingredients in a blender.

4.If your cheesecake blooms and overflows the pan while cooking, DON’T PANIC!!!  Simply tap the cheesecake (while still in the springform pan) on the counter before and after cooking.  The cheesecake will settle back into the pan and as it cools you will see it continue to settle.

5.If you don’t have a silicone sling, you can use foil.  Simply cut a piece of foil 18 inches long and fold it so in half and then in half again.  You will end up with a piece of foil that is 18 inches long by 3 inches wide.  Place the foil on the counter and place the springform in the middle.  Carefully pick up the springform by holding the foil by the ends.  You have a homemade sling!

Smores Cheesecake

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Smores Cheesecake
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Smores Cheesecake
Smores Cheesecake


Ingredients for making Instant Pot S’mores Cheesecake:


Crust:

  • 8 full graham crackers- If your graham crackers come boxed with 3 packages in the box, use one package minus 1 full cracker.
  • 1/4 cup white sugar
  • 1/4 brown sugar
  • 6 tablespoons butter- melted
  • Pinch of salt

Cheesecake Filling:

  • 24 ounce cream cheese- room temperature
  • 3/4 cup sugar
  • 1 tablespoon vanilla-I highly recommend using vanilla bean paste!
  • 3 eggs
  • 1/4 cup mini marshmallows
  • 1/4 cup chocolate chips

S’mores Topping: 


Directions for making Instant Pot Cheesecake:


1 Make the crust! 

 

  1. Combine all crust ingredients in a blender and blend until mixture becomes the consistency of damp sand.
  2. Pour crust ingredients into a 7 inch springform pan.   Be sure to pat down the crust using a spatula or spoonula.   The crust should cover the entire bottom of the pan and about an inch of the side of the pan. 

2 Make the cheesecake filling:

 

  1. Clean out your blender.  You’re going to use it again.  🙂 
  2. Combine all cream cheese, sugar, vanilla and eggs in a blender and blend just until fully combined.  Do not over mix.  The more you mix the cheesecake filling, the more air that will get added.  The more air, the fluffier the cheesecake will be.  I was looking for a denser cheesecake so I made sure to only blend until combined.   
  3. Add in 1/4 chocolate chips and 1/4 mini marshmallows.  Blend for 3-5 seconds.  This should be a very quick blend just long enough to break up the chocolate chips and marshmallows.  
  4. Pour all of the cheesecake mixture into springform pan on top of crust. Pan should be about 3/4 of the way full.
  5. Tap the filled pan several times on the counter to eliminate all of the extra air. Cover entire pan with aluminum foil.  Be sure to cover the bottom and sides too.

3Bake the cheesecake:

 

  1. Place trivet into pressure cooker along with 2 cups of water.
  2. Place springform pan into your sling.  I use the OXO Good Grips Sling and it works perfectly.  If you don’t have a sling, you can make one by folding strips of foil and cradling your pan in and out of the Instant Pot. 
  3. Gently place sling into Instant Pot onto trivet. Close Instant Pot lid and cook on high pressure for 45 minutes. Once timer beeps, let pressure natural release for 25 minutes. Release remaining steam and open lid. 
  4. Gently remove sling and cheesecake from pressure cooker. Remove the foil. The center of the cheesecake will have a jiggly spot about the size of a half dollar.  If more of the center is jiggly, pressure cook for an additional 5 minutes. If the cheesecake has blossomed, gently tap on counter top several times to remove additional air.  
  5. Using a knife, gently separate cheesecake from sides of pan.  You just want to make sure that it doesn’t stick once it’s cooled. 
  6. Cool on counter for about an hour and then place in refrigerator.  Cool cheesecake for at least 2 hours.
  7. Remove cheesecake from pan.

4Decorate the cheesecake:

 

  1. Depending on what type of chocolate sauce you are using, you may need to melt it to make it easy to pour. If needed, melt chocolate sauce until it is a pour-able consistency.  Pour 1/2 of the chocolate sauce on the top of the cheesecake, it’s ok if it drips over the side a little bit.
  2. Evenly top the cheesecake with marshmallow fluff.  I put it in a piping bag and piped the frosting in a swirl design on the top but you can spread it on with a knife or spatula if desired.
  3. Sprinkle mini marshmallows, chocolate chips and crushed graham crackers on the top and then drizzle with remaining chocolate sauce. 

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Smores Cheesecake
Smores Cheesecake

Instant Pot S'mores Cheesecake

5 from 3 votes
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Prep Time: 10 minutes
Cook Time: 45 minutes
Natural Release: 20 minutes
Total Time: 1 hour 15 minutes
Servings: 8
Calories: 787kcal
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Ingredients

Crust

  • 8 graham crackers (8 full graham crackers- If your graham crackers come boxed with 3 packages in the box, use one package minus 1 full cracker.)
  • ¼ cup white sugar
  • ¼ cup brown sugar
  • 6 tablespoons butter (melted)
  • pinch salt

Cheesecake Filling

Instructions

Make the crust

  • Combine all crust ingredients in a blender and blend until mixture becomes the consistency of damp sand.
  • Pour crust ingredients into a 7 inch springform pan.   Be sure to pat down the crust using a spatula or spoonula.   The crust should cover the entire bottom of the pan and about an inch of the side of the pan. 

Make the cheesecake filling

  • Clean out your blender.  You’re going to use it again.  🙂 
  • Combine all cream cheese, sugar, vanilla and eggs in a blender and blend just until fully combined.  Do not over mix.  The more you mix the cheesecake filling, the more air that will get added.  The more air, the fluffier the cheesecake will be.  I was looking for a denser cheesecake so I made sure to only blend until combined.   
  • Add in 1/4 chocolate chips and 1/4 mini marshmallows.  Blend for 3-5 seconds.  This should be a very quick blend just long enough to break up the chocolate chips and marshmallows.  
  • Pour all of the cheesecake mixture into springform pan on top of crust. Pan should be about 3/4 of the way full.
  • Tap the filled pan several times on the counter to eliminate all of the extra air. Cover entire pan with aluminum foil.  Be sure to cover the bottom and sides too.

Bake the cheesecake

  • Place trivet into pressure cooker along with 2 cups of water.
  • Place springform pan into your sling.  I use the OXO Good Grips Sling and it works perfectly.  If you don’t have a sling, you can make one by folding strips of foil and cradling your pan in and out of the Instant Pot. 
  • Gently place sling into Instant Pot onto trivet. Close Instant Pot lid and cook on high pressure for 45 minutes. Once timer beeps, let pressure natural release for 25 minutes. Release remaining steam and open lid. 
  • Gently remove sling and cheesecake from pressure cooker. Remove the foil. The center of the cheesecake will have a jiggly spot about the size of a half dollar.  If more of the center is jiggly, pressure cook for an additional 5 minutes. If the cheesecake has blossomed, gently tap on counter top several times to remove additional air.  
  • Using a knife, gently separate cheesecake from sides of pan.  You just want to make sure that it doesn’t stick once it’s cooled. 
  • Cool on counter for about an hour and then place in refrigerator.  Cool cheesecake for at least 2 hours.
  • Remove cheesecake from pan.

Decorate the cheesecake

  • Depending on what type of chocolate sauce you are using, you may need to melt it to make it easy to pour. If needed, melt chocolate sauce until it is a pour-able consistency.  Pour 1/2 of the chocolate sauce on the top of the cheesecake, it’s ok if it drips over the side a little bit.
  • Evenly top the cheesecake with marshmallow fluff.  I put it in a piping bag and piped the frosting in a swirl design on the top but you can spread it on with a knife or spatula if desired.
  • Sprinkle mini marshmallows, chocolate chips and crushed graham crackers on the top and then drizzle with remaining chocolate sauce. 

Nutrition

Serving: 1slice | Calories: 787kcal | Carbohydrates: 92g | Protein: 9g | Fat: 44g | Saturated Fat: 25g | Cholesterol: 179mg | Sodium: 522mg | Potassium: 201mg | Fiber: 1g | Sugar: 71g | Vitamin A: 1519IU | Calcium: 131mg | Iron: 2mg
Have you tried this recipe? Let us know how it turned out in a comment below!

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2 Comments

  1. 5 stars
    Made this for my husband, his co-workers, and my nephew. They all loved it! I did have to cook it about 15 minutes longer than the recipe called for as it was rather Mousse like in the center. Also, your printable recipe neglects to list the eggs (I thought it was missing something so I looked at it online and got the correct amount of eggs put in). Over all EXCELLENT!!!

    1. I find that cheesecake can sometimes be rather inconsistent in the cook time. I have made the same cheesecake over and over and sometimes it does need a little longer to cook. I’m not sure why that tends to happen. I’m glad yours turned out great and everyone loved it! Did you make your own marshmallow frosting or buy store bought? Oh and I updated the recipe card to include the eggs. Not sure how that happened! Thank you!!!!

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