slice of hot chocolate cheesecake on blue plate

Instant Pot Hot Chocolate Cheesecake With Marshmallow Topping

We may earn money or products from the companies mentioned or linked to in this post.

Sharing is caring!

Hot Chocolate Cheesecake is such a decadent dessert.  Most people love cheesecake and everyone loves chocolate.  Add a creamy marshmallow topping and the combination is amazing.  Like a rich cream cup of hot chocolate in cheesecake form.  And, because it is made in your instant pot, it is also easy and quick. If you are a true cheesecake fanatic like I am, try Best Instant Pot Salted Caramel Apple Cheesecake, Strawberry Swirl Cheesecake in the Instant Pot or Lemon Blueberry Cheesecake with Lemon Topping

chocolate marshmallow cheesecake slice on blue plate

Why You Will Love Hot Chocolate Cheesecake Made in The Instant Pot

  • Incredibly rich and delicious
  • Faster to make in the instant pot
  • Elegant presentation to serve to guests
  • Stores and freezes well

Tips For Making The Perfect Instant Pot Hot Chocolate Cheesecake

  • Be sure to use parchment paper in the bottom of the pan and spray well with a non stick baking spray. I found these parchment paper circles that fit right into your pan so you don’t have to worry about tracing a cutting to the right size.
  • Make sure you bring the eggs,butter and cream cheese to room temperature before adding to the recipe.
  • Press the crust crumbs firmly down into the pan so it doesn’t mix in with the filling when you add it.
  • When slicing your cheesecake, dip a sharp knife in hot water and dry blade before slicing.
  • Instant Pots tend to vary somewhat in cooking. if you cheesecake is still too soft after the stated times, simply put it back into the pot and cook for 10 more minutes.

Ingredients For Hot Chocolate Cheesecake

(measurments included in recipe card below)

  • chocolate cookie crumbs – These are usually found in the baking aisle of your grocery store. If your grocery does not carry them, you can substitute chocolate Teddy Grahams, or a chocolate wafer cookie. Or, you can order chocolate graham cracker crumbs from Amazon.
  • brown sugar – light brown
  • butter – melted
  • cream cheese – room temperature
  • granulated sugar
  • milk
  • vanilla extract
  • eggs – room temperature
  • all purpose flour
  • semi sweet chocolate chips
  • espresso powder – can also usually be found in the baking aisle or you can order espresso powder from Amazon.
  • marshmallow fluff
  • milk
  • salt
  • marshmallow cream

Do I Need Both Marshmallow Fluff and Marshmallow Cream?

The short answer is yes. Marshmallow Fluff is used in the cheesecake filling because it is swirled and baked in with other ingredients. Marshmallow Cream contains cream of tartar and xanthan gum which will help prevent your marshmallow topping from getting chewy.

graham cracker crust ingredients
chocolate graham cracker crust ingredients
chocolate cheesecake filling ingredients
chocolate marshmallow cheesecake ingredients
marshmallow cheesecake topping ingredients
marshmallow topping ingredients

What to Serve With Chocolate Marshmallow Cheesecake

Additions and Substitutions

Here are some suggestions to change up this recipe.

  • Add some crushed up peppermint candies into the filling.
  • For a festive touch, sprinkle some crushed peppermint candies on top of the finished marshmallow topping. Or, sprinkle some chocolate shavings or toasted coconut on top. Chopped nuts are also a good choice.
hot chocolate cheesecake on spatula and on platter

How to Make Hot Chocolate Cheesecake With Marshmallow Topping

(complete instructions in recipe card below)


  1. Prepare pan with parchment liner and non stick spray.
  2. Mix together te cookie crumbs, suagr and butter.
  3. Press into prepared pan.
  4. Place in freeaer until ready to use.

Chocolate Filling

  1. Combine cream cheese, milk and sugar until fluffy.
  2. Add in eggs one at a time.
  3. Add in flour and vanilla and combine.
  4. Melt chocolate chips and espresso powder in microwave. Cool and add to cream cheese mixture.
  5. Pour into prepared crust.

Marshmallow Swirl

  1. Combine cream cheese and sugar until fluffy.
  2. Mix in marshmallow fluff.
  3. Add in milk and vanilla.
  4. Add in egg and mix until just combined.
  5. Mix in flour.
  6. Spoon dollops over cheesecake filling and swirl with a butter knife.


  1. Cover with foil, sealing edges.
  2. Add water to bottom of pot.
  3. Lower cheescake onto trivet in pot.
  4. Seal Instant Pot and Cook at high setting for 55 minutes.
  5. Allow to sit in pot for 10 minutes, then manually release pressure.
  6. Remove from instant pot to a cooling rack.
  7. After completely cool, remove cheesecake from pan and place on a serving platter. If you are planning to brown your marshmallow topping in the oven, place on a baking sheet instead.

Marshmallow Topping

  1. Whip egg whites and salt until soft peaks form.
  2. Add marshmallow cream and continue beating on high speed until stiff peaks form.
  3. Spread over cheesecake and brown with a bakers torch or in oven broiler.
  4. Chill in refrigerator before serving.
torching marshmallow top of hot chocolate cheesecake

Storing and Freezing Hot Chocolate Cheesecake

Hot Chocolate Cheesecake can be stored in the refrigerator for up to 5 days. Make sure it is tightly covered. If freezing, store the cheesecake in an airtight container. It can be stored in individual pieces or as a whole cake for up to 3 months. When ready to serve, remove from the freezer and allow to thaw in the refrigerator or on the counter.

Recipe For Hot Chocolate Cheesecake

slice of hot chocolate cheesecake on blue plate

Instant Pot Hot Chocolate Cheesecake

Rich chocolate cream cheese filling topped with marshmallow
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: chocolate,marshmallow,cocoa,cheesecake
Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes
Servings: 12 pieces
Calories: 484kcal


  • Instant Pot
  • Springforn Cheesecake Pan



  • c crushed chocolate cookie crumbs (Sometimes you can find them already crushed in the pie section of your store. If not, crush up chocolate teddy grahams or oreos.
  • 3 tbsp brown sugar
  • 4 tbsp butter (melted)

Chocolate Filling

  • 16 oz cream cheese (room temperature)
  • c granulated sugar
  • c milk (reserve 1 tbsp for marshmallow cream)
  • ¼ tsp espresso powder
  • tsp vanilla extract
  • 3 lg eggs (room temperature)
  • tbsp all purpose flour
  • 1⅓ c semi sweet chocolate chips

Marshmallow Swirl Filling

  • 8 oz cream cheese (room temperature)
  • c granulated sugar
  • ½ c marshmallow fluff
  • 1 tbsp milk (reserved from chocolate filling ingredients)
  • 1 tsp clear vanilla extract
  • 1 lg egg (room temperature)
  • 1 tbsp all purpose flour


  • 3 lg egg whites
  • tsp salt
  • 1 c marshmallow cream.



  • Lightly spray the sides and bottom of an 8-inch springform pan with a non-stick baking spray.
  • Combine cookie crumbs, granulated sugar and butter until it resembles the consistency of wet sand. Press mixture into the bottom and about ¾ inches up the sides of the pan.
  • Place crust in the freezer while preparing the filling.

Chocolate Filling

  • On medium speed in an electric mixer, combine cream cheese, milk and sugar until light and fluffy.
  • Add in eggs, one at a time, mixing until combined after each.
  • Add in vanilla extract and flour and combine.
  • Place the espresso powder and chocolate chips into a microwave-safe bowl or measuring cup and melt. Cool to room temperature. Pour into the filling mixture and combine on low speed until well-blended. Pour into your prepared pan.

Marshmallow Swirl Filling

  • In an electric mixer, combine cream cheese and sugar until fluffy.
  • Mix in marshmallow fluff.
  • Add in reserved 1 tbsp. milk and vanilla.
  • Add in egg and mix just until combined.
  • Mix in flour.
  • Spoon marshmallow filling in dollops over top of chocolate filling and swirl with a butter knife.


  • Cover cheesecake with foil, sealing edges.
  • Pour 1½ cups water into the bottom of the Instant Pot. Place cheesecake on the trivet and lower into the Instant Pot. Seal and set to 55 min. at high pressure. After time is up, allow to remain in the Instant Pot for 10 minutes, then release manually and remove to a wire rack to cool completely. After cooled, remove from pan and place on a serving plate if using a baker's torch to toast meringue or on an oven-proof plate or pan if toasting in oven.


  • Whip egg whites and salt until soft peaks form.
  • Add the marshmallow cream and continue beating on high speed until stiff peaks form.
  • Spread over cheesecake and brown with a baker's torch or under oven broiler.
  • Chill completely in refrigerator before serving. A knife dipped in hot water and dried will help you be able to slice it better.


Serving: 1piece | Calories: 484kcal | Carbohydrates: 48g | Protein: 5g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 71mg | Sodium: 239mg | Potassium: 209mg | Fiber: 2g | Sugar: 39g | Vitamin A: 905IU | Calcium: 82mg | Iron: 1mg
hot chocolate cheesecake slice on blue plate with milk bottle

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating