When I got married, I didn’t know that I wanted an Instant Pot.
Actually, I didn’t even know what it was yet, and I probably hadn’t thought about pressure cooking more than twice, ever.
That’s where moms come in handy. 😉 Black Friday rolled around, and Mom and I went online shopping for my kitchen-of-dreams. The very-much-on-sale Instant Pot landed in my cart, and then my life.
Fast forward to more than half a year later, and I love everything about my Instant Pot! Not to mention, we’ve finished our Pressure Cooking eCourse and eBook!
Pressure cooker cheesecake is the creamiest and smoothest. From classic New York cheesecake, to grain-free pumpkin cheesecake, to chocolate cheesecake with probiotic blueberry sauce, I make them all in the Instant Pot.
And because chocolate is still my favorite dessert, I top it with dark chocolate shavings to add a little bit of crunch, and a little bit more goodness.
So, this Orange & Dark Chocolate Cheesecake in the Instant Pot is a match made in heaven — because I also love cheesecake and essential oils!
I make this cheesecake in the Instant Pot, but you can make it in any pressure cooker! Psst… Looking for more Instant Pot recipes? Try my mom’s sourdough cornbread — it’s a free pressure cooker recipe!
Orange Dark Chocolate Cheesecake {in the Instant Pot}
I love everything about my Instant Pot, and I love cheesecake, and I love essential oils! So, this Orange Essential Oil Cheesecake is a match made in heaven. And because chocolate is still my favorite dessert, we'll top it with dark chocolate shavings to add a little bit of crunch, and a little bit more goodness. Adapted from the cheesecake recipe in our Pressure Cooking eCourse. Makes crust and filling for (1) 7" cheesecake.
Ingredients
For the nut crust:
- 1 1/2 cups blanched almond flour or ground nuts
- 1 1/2 tablespoons coconut sugar or sucanat or rapadura (or a few pinches of stevia powder)
- 3 tablespoons grass-fed butter melted
For the orange cheesecake filling:
- 2 8-ounce packages organic cream cheese
- 2 organic or pastured eggs large
- 1/2 cup coconut sugar or sucanat or rapadura, whizzed fine in blender (or powdered stevia to taste)
- 1 teaspoon vanilla extract
- 2 to 4 tablespoons organic orange juice only
- 2 teaspoons organic orange zest, optional
- 1/4 teaspoon orange essential oil or 2 teaspoons orange extract
Instructions
To make the nut crust:
-
Preheat oven to 350 degrees Fahrenheit.
-
Combine all ingredients.
-
Then press mixture into 7" springform pan or divide between 2 stainless steel stackable pans*. *Use code 20%OFF4WARDEE to get 20% OFF these stackable pans from seller Me'n Lily.
-
Bake for 10 minutes.
-
Remove from oven.
-
Turn off oven.
To make the orange cheesecake filling:
-
Blend all ingredients together in blender until smooth.
-
Then taste and adjust sweetener.
-
Put 2 cups of water and trivet in pressure cooker.
-
Cover with a glass lid or plate to prevent evaporation.
-
If using an electric cooker (such as the Instant Pot), put it on sauté so it can begin pre-heating.
-
If using a stovetop cooker, turn on the burner to medium to begin pre-heating.
-
Next, pour filling into 7" springform pan with crust (see above instructions).
-
Cover with a piece of parchment paper followed by a piece of aluminum foil.
-
Crimp down loosely.
-
Use sling to transfer (carefully) to pressure cooker.
-
Then cover the pot, checking the seal and components to make sure all is well.
-
If using an electric cooker, set to high for 25 minutes.
-
If using a stovetop cooker, bring to low pressure and maintain for 35 minutes.
-
When cooking time is over, if using an electric cooker, hit the Cancel button to turn off the heat, and also unplug it.
-
With a stovetop cooker, remove from heat.
-
Let pressure release naturally.
-
When pressure is released, transfer the cheesecake carefully out of pressure cooker and put on cooling rack.
-
Then remove the covers.
-
If any water is pooled in the center, siphon off with a spoon.
-
Use a butter knife to separate cheesecake from sides of pan.
-
Replace covers.
-
Refrigerate to chill thoroughly.
-
Then remove from springform pan as desired for presentation.
-
Finally, top with shavings of dark chocolate. Enjoy!
Recipe Notes
- For a fun twist, use 1/4 teaspoon tangerine essential oil instead of orange! Orange, lemon, or tangerine juice will work for the juice option. Same for the zest.
Will you try this pressure cooker cheesecake? Have you ever made cheesecake in the Instant Pot or with essential oils?
This post was featured in 27 Recipes With Essential Oils, 11 Surprising Things You Can Make In The Instant Pot, Must-Have Instant Pot Accessories, and 22 Real Food Instant Pot Desserts.
Disclaimer: At Traditional Cooking School, we recommend using only pure, therapeutic grade essential oils and those generally recognized as safe (GRAS) by the Food and Drug Administration. The information provided by this website is intended for educational and informational purposes only. This post or the essential oils mentioned therein are not intended to diagnose, treat, cure, or prevent any disease. Please consult a qualified aromatherapist when using essential oils for any purpose. If you are pregnant, nursing, taking medication, or have a medical condition, consult your physician before using these products.
We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).
Thank you for this great recipe! Is it necessary to use a pressure cooker? What about a regular large pot?
Hi Robin! You could try making this cheesecake in the oven — just increase by 50% and use a regular cheesecake pan. It wouldn’t be under pressure like in a pressure cooker, of course, so you may have to experiment with different cooking times. Perhaps find a comparable cheesecake recipe online and go from there. I’ve never tried it, so I’d love to hear how it goes for you if you give it a shot!
Thank you, Haniya – I’ll let you know what happens!
This is so beautiful, Haniya! I can’t wait to try it!
Thanks Lindsey!!! 😀
My husband has been begging me to make a cheesecake in the IP. I think I know which one I’ll make first! Btw, we are embarking on the Trim Healthy Mama journey (and still trying to wrap our brain around it.). Do you know if this would qualify if we use stevia?
Yay! It’s the best! I’ve told my husband that I’ll make him one this week and he’s looking forward to it. Yes, it’s an S dish. Mom always makes her IP cheesecakes with stevia so it’s THM. You might consider replacing the orange juice with lemon juice to reduce the sugar. 🙂
Our two Springforms one a bit smaller than the other, will not fit in my IP.
They must be kind if small Springforms to fit?
Hi John! As stated in the recipe, I used a 7-inch springform pan. It fits in the 6-quart Instant Pot. 🙂
Hi, where did you get your pan, is it stainless?
I always wonder when recipes include stevia as an option if the measure is for powdered or extract. I have only the extract, so how much should I use?
Hello Emjay — In this case, the stevia referred to is powdered. Since you’re using extract, I recommend starting with a 1/4 teaspoon, blending, and adjusting to taste if necessary. 🙂
I haven’t had good experiences with making cheesecake in the instant pot…. until now! This method made the perfect cheesecake! Only things I did different is I did find for the small amount of water that I had on the cheesecake a paper towel soaked it right up when dabbing, also instead of a blender I just brought my cream cheese to room temp and then blended everything with my immersion blender. Now that I’ve got the technique down, I look forward to experimenting with flavors. Thanks!
Hi Jamie! I’m so glad you adapted the recipe to work for you! It sounds like such a success. 🙂 Thanks for sharing!
Hi! With what should I replace the nut crust if I am allergic to nuts? And what would be the recipe for a IP crust for this cheesecake, please? Thanks!