Tasty Instant Pot Chocolate Coconut Cheesecake Recipe 

This Instant Pot Chocolate Coconut Cheesecake Recipe needs to be on your dessert radar! It’s one of my favorite cheesecake with coconut and chocolate flavors.

Once you make this Simple Coconut Cheesecake Recipe, it’s time to clean the Instant Pot and try even more.

Ingredients – Chocolate cookie crumbs or graham crackers – Granulated sugar – Softened butter – Softened cream cheese

Instructions To make the crust: Put a piece of cut parchment paper in the bottom of your 8-inch springform pan.

- Combine crumbs, granulated sugar, and butter. - Put into the bottom of the pan and about 1/2 inch up the side. - Pop into the freezer.

To make the Coconut Cream Layer: Mix the cream cheese, corn starch, granulated sugar, coconut cream, and coconut extract until smooth and fluffy. Add in eggs and beat on low. Pour into pan and put back into the freezer

To make the chocolate layer: - Put the chocolate and cream in a microwave-safe bowl and heat in 10-second bursts. Using a hand mixer, mix the cream cheese until fluffy. Add in the sugar and beat.

Mix in the cooled chocolate, extract, and sour cream. Add in the egg and egg yolk and mix on low. Pour on the first layer in the pan.

To cook the cheesecake: Put aluminum foil over the top of the pan and seal the edges. Put 1 cup of water in the bottom of the Instant Pot and put the pan on the trivet and lower into the pot.

Seal the Instant Pot according to manual directions and cook on high for 35 minutes.

To make the topping: Put coconut on a baking sheet and pop in the oven for 10 minutes at 400 degrees.

Mix with the powdered sugar, half of the milk, vanilla, and salt until fluffy. Sprinkle on toasted coconut.

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