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. I love to make this Instant Pot dessert in my pressure cooker because it’s a fast and simple process. This is one of my favorite Instant Pot recipes to whip up! Check out my other easy dessert recipes, too!
If you’re ready for an easy tropical chocolate cheesecake recipe, I highly recommend this Instant Pot cheesecake. It’s delicious, it’s made with a yummy crust of graham cracker crumbs and it’s the perfect way to end the day.
You’re going to crave this recipe all the time. I love topping it with toasted coconut and even sprinkling on some extra chocolate chips. I think that added coconut extract reminds me a tiny bit of creme brulee as well. Cheesecakes are so much fun to make!
Instant Pot Chocolate Coconut Cheesecake Recipe
When it comes to making this recipe, it’s not hard. Add the ingredients to the bowl, beat until smooth and creamy, and then eventually you’re going to place the filled springform pan with the mixture and put it into the water bath that you’re making in the Instant Pot. (Don’t worry, it’s just a few cups of water and you’re not actually immersing the cheesecake at all.)
This is one of my favorite flavors for cheesecake and it tends to replace my sweet cravings that usually rice pudding or banana bread tend to fix. My boys also love this taste and sprint to the table when it’s ready!
What should the texture of cheesecake taste like?
It should have a bit of firmness to it while still being creamy. If you’ve ever tried pumpkin pie, it’s very similar to that texture.
The following ingredients are affiliate links on Amazon because they may be a bit hard to find in your normal store. I wanted you to be able to see exactly which things we are using.
Reminder, not all ingredients in the Coconut Chocolate Cheesecake Recipe are linked above, just the ones that may be a bit difficult to find or that you might be unsure of what to look for
Shop My Kitchen:
The following farm decor can be found on Etsy. Simply click the image that interests you – yes, they do contain affiliate links.
Must Have Resources:
When making Chocolate Cheesecake at home, you really need to have the following Amazon affiliate tools on hand.
Make it a Meal:
On the fence about meal planning? Don’t be! I love to meal plan for the week because it saves me time and stress and lets everyone else in the family know exactly what is going on as well. It’s a great way to communicate to be prepared.
Main Dish: Instant Pot Beef and Bean Chili Recipe
Vegetable Side: Frozen Asparagus Recipes
Starch Side: 25+ Sweet Potato Recipes
Refreshing Drink: Cotton Candy Mocktail
Best Cheesecake Recipes:
Once you make this Simple Coconut Cheesecake Recipe, it’s time to clean the Instant Pot and try even more. I love making cheesecakes year-round because when you cook them under high pressure, they take minimal time and effort. Here are some other cheesecake recipes that I love!
The flavor of this Perfectly Sweet Instant Pot Berry Cheesecake Recipe is divine.
If you’re craving something sweet, check out this Crazy Good Instant Pot Banana Split Cheesecake.
These Eggnog Cheesecake Bars are perfect for the holidays.
Swirled Pumpkin Cheesecake is one that I just can’t so no to.
I also love the flavor of this Pumpkin Cheese Bundt Cake recipe as well.
My taste buds love how this Brownie Cheesecake Recipe tastes.
The boys in the house always go crazy for this Creamy Chocolate Cherry Cheesecake Dip!
How do you store leftover cheesecake?
Due to the cream cheese aspect of this recipe, you have to store any remaining cheesecake in the fridge. This will keep it fresh for as long as possible. Don’t forget to add a lid to it as well.
More Coconut Recipes:
- Flavorful Thai Coconut Curry Chicken Soup
- Orange Coconut Salad (Low Calorie) Recipe
- Coconut Cupcake Recipe
- ⦁ 2 cups of chocolate cookie crumbs or graham crackers
- ⦁ 2 T granulated sugar
- ⦁ 3 T of softened butter
- ⦁ 16 ounces of softened cream cheese
- ⦁ 2 eggs (room temperature)
- ⦁ 2 t of coconut extract
- ⦁ ¾ cup granulated sugar
- ⦁ 3 T cornstarch
- ⦁ ½ cup of coconut cream (don't use coconut milk)
- ⦁ 2 ounces of heavy cream
- ⦁ ½ cup of chopped bittersweet chocolate
- ⦁ 8 ounces of softened cream cheese
- ⦁ ⅓ cup of granulated sugar
- ⦁ ⅛ cup of room temp sour cream
- ⦁ ¾ t rum extract or vanilla extract
- ⦁ 1 egg (room temperature)
- ⦁ 1 egg yolk (room temperature)
- ⦁ 1½ cup of powdered sugar
- ⦁ 1 t clear vanilla extract
- ⦁ ¼ cup of milk
- ⦁ ¼ t salt
- ⦁ 1 cup of sweetened coconut
To make the crust:
Put a piece of cut parchment paper in the bottom of your 8-inch springform pan. Spray with nonstick spray and spray up the sides of the pan, too.
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. Stir between each time. Melt all the way, then let cool.
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. Allow to rest for 10 minutes then do a manual release.
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. Add in more milk for consistency if needed.
Use a 3# tip, create a lattice look by running lines vertically then horizontally on the cake. Use a #4 tip to make the edges.
Sprinkle on toasted coconut.
Who are you going to share this delicious cheesecake recipe with?