Instant Pot Chocolate Chip Cookie Dough Cheesecake
Are you looking for a new cheesecake recipe? Do you need the recipe to be versatile?
This instant pot chocolate chip cookie dough cheesecake has two options- You can make it full of sugar or you can make it with a sweetener (sugar-free). That’s pretty versatile, right?
Since the dessert is made in the instant pot, it is a smaller amount, AND it can even be low carb and keto-friendly. It’s truly a recipe for everyone.
If you’re new here, welcome to Cafe Terra Blog! Every single one of the recipes made on the blog is created by characters in my books. It’s true! They think of the recipe and I run to the kitchen and create it for you.
I wonder who inspired this recipe?
Isabel is at it again. When we first met her in Hard To Resist (The Winters Family Book One), she was having fun whipping up recipes for her sexy firefighter, Drew. You can find her special “Please Forgive Me Cheesecake” which is cherry limeade flavors and simply irresistible in the back of the book.
They’ve been together for seven years now and she is still making special cheesecake recipes for her man.
A few years ago, Drew bought Isabel an instant for her Christmas present. At first, she just made simple recipes but she’s not a simple girl. She loves to create.
For Drew’s birthday, she decided to take cheesecake to a new level. He wanted something with cookie dough and she wanted to make another rich, creamy treat. It took two tries but this is a winner for sure!
Here’s why it took two tries to make this recipe…
I tried to reinvent the wheel. It’s true.
A few years ago, I made instant pot cheesecake and it’s been our favorite recipe ever since. This year, all thanks to Isabel and her inspiration, I searched for help to make a cookie dough version. I had some ideas and made my first attempt. Um, it was seriously the consistency of a flan because I added too many eggs.
The recipe had potential though.
As I thought about the recipe I tried and then I remembered the recipe I made a few years ago, I realized something…
…I was trying to create something completely new and yet, I already had a winning cheesecake recipe.
Here’s my PSA of the day- Don’t reinvent the wheel if you already have an awesome recipe. Use that and then mix it up.
So, I took my tried and true instant pot cheesecake recipe and just adjusted it to make it full of chocolate chip cookie dough love.
Isabel and I had fun creating this recipe for you. Enjoy!
Never miss a recipe – sign up for Terra Kelly's newsletter and receive a FREE cookbook with recipes inspired by the characters in her books.
Plus, you'll get new recipes, blogs, book, and store updates right in your inbox.
Instant Pot Chocolate Chip Cookie Dough Cheesecake
Recipe by Terra Kelly
Prep Time: 25-30 minutes
Cook Time: 40 minutes
Serves: 8 slices
Ingredients
Crust
1 cup almond flour
4 Tbsp salted butter, melted
2 Tbsp sugar (I used Swerve sweetener)
1 ½ Tbsp unsweetened cocoa
Cheesecake Batter
16 oz cream cheese, softened
2/3 cup sugar (I used Swerve sweetener)
½ cup sour cream
2 eggs
2 Tbsp corn starch
2 tsp vanilla extract
¼ tsp salt
Cookie Dough
2 Tbsp salted butter, softened
4 Tbsp brown sugar (I used Swerve brown sugar sweetener)
1 tsp vanilla extract
4 Tbsp all-purpose flour (or almond flour)
½ cup semi-sweet chocolate chips (I used Lily’s chocolate)
2 Tbsp water
½ tsp salt
Directions
You need a six-inch cheesecake pan (it will fit perfectly in a 6 qt instant pot). Add parchment paper around the bottom attachment of the pan. Cover inside and bottom of the pan with butter. Add aluminum foil outside of the pan to cover the bottom and prevent the cheesecake from pouring out.
Melt butter in a small bowl in the microwave or in a small pan over medium heat on the stove.
In a small bowl- mix almond flour, melted butter, sugar, and salt. Add mixture to prepared pan and pat down the crust with fingers around bottom and sides so each area is even. Place in the freezer while mixing cheesecake mixture.
In a medium bowl- mix butter, brown sugar, vanilla extract, flour, water, salt, and chocolate chips. Use a spoon and grab a heaping tablespoon of cookie dough to roll into 6 balls with your hand. Set aside. (Optional, you can make smaller balls.)
In a medium bowl with a hand mixer or use your KitchenAid mixer with a paddle- Mix together cream cheese, sugar, sour cream, eggs, corn starch, vanilla extract, and salt.
Grab prepared crust from freezer, pour cheesecake batter just to cover the bottom. Next, add the prepared cookie dough balls. Then, pour the remaining cheesecake batter into the pan.
Cover top of cheesecake with parchment paper and a layer of aluminum foil to prevent water from saturating cheesecake during the cooking process.
Instant Pot- Add one cup of water to the bottom of the pan. Place cheesecake on a trivet that sits at the bottom of the instant pot. Carefully sit the trivet and pan with cheesecake in the bottom of the instant pot. Cover instant pot with a lid. Seal. Pressure Cook setting (or in my case, manual setting) and set cook time for 30 minutes. Once it’s cooked let it sit for ten minutes before venting. After ten minutes move to vent. Then remove the cooked cheesecake from the instant pot and let it cool for about 30 minutes at room temperature. Cool the cheesecake the remainder of the way in the refrigerator. It is ideal to leave it for at least 4-6 hours before cutting. Loosen sides with a knife before pushing Cheesecake out of the pan. (You can also blast chill the cheesecake in your freezer if you need to serve it quickly.)
Time to enjoy!
Optional: Top with more chocolate chips, whipped cream, chocolate syrup, and maybe even strawberries.
Note: The trivet in my instant pot does not have handles to pull the cheesecake out easily. I created a handle with aluminum foil that hooks into the trivet. You want to make the process seamless when pulling the cooked cheesecake out after it is cooked.
