Instant Pot Mini Chocolate Marble Cheesecakes

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recipe by Janet Zimmerman

  • Time icon
    Total Time
    40mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    939
based on 2 ratings

There’s nothing quite like chocolate cheesecake to end a romantic meal. Oh, let’s be honest: There’s nothing quite like chocolate cheesecake, period. And making these mini versions is fast and easy—no overnight chilling required. The swirl of vanilla batter on top of chocolate reverses the usual marble effect and is particularly beautiful. I like to use Guittard brand 60 percent chocolate chips, but any dark chocolate chips will work. Easier together: One person can make and assemble the crusts while the other person works on the filling.

Inspired by: https://recipes.instantpot.com/recipe/mini-chocolate-marble-cheesecakes/

recipe updated Feb 4, 2020

Ingredients

  • Chocolate cookies icon
    Chocolate cookies
    ½ cup (about 540 g)
  • Unsalted butter icon
    Unsalted butter
    2 tbsp (about 28.8 g)
  • Cream cheese icon
    Cream cheese
    170.25 g (about ¾ cup)
  • Dark chocolate chips icon
    Dark chocolate chips
    85.12 g (about 425 ⅔)
  • Sour cream icon
    Sour cream
    1 tbsp (about 15 g)
  • Vanilla extract icon
    Vanilla extract
    ½ tsp (about 2.2 g)
  • Sugar icon
    Sugar
    ¼ cup (about 51 g)
  • Egg icon
    Egg
    1 (about 50 g)
  • Water icon
    Water
    1 cup (about 240 g)

Tools

  • kCook icon Instant Pot
  • kCook icon Rack
  • kCook icon Small bowl
  • kCook icon Small bowl
  • kCook icon Medium bowl
  • kCook icon Ramekin
  • kCook icon Inner pot

Step preview

  1. Add chocolate cookies and unsalted butter to a clean small bowl
  2. Mix with tablespoon
  3. Transfer mixture to 4 ramekins
  4. Press down until 1/4-inch thick
  5. Add cream cheese, sour cream and vanilla extract to a clean medium bowl
  6. Beat until smooth
  7. Add sugar to the medium bowl slowly while mixing
  8. Beat until smooth
  9. Add egg to the medium bowl
  10. Beat until completely mixed
  11. Transfer two spoonfuls batter to small bowl
  12. Fold dark chocolate chips into the medium bowl
  13. Transfer chocolate batter to 4 ramekins
  14. Transfer vanilla batter to 4 ramekins
  15. Swirl with a knife or skewer
  16. Add water to the inner pot
  17. Place a clean rack in the inner pot
  18. Place ramekins on the rack
  19. Cover loosely with foil
  20. Close and lock the lid and turn the steam release handle to Sealing
  21. Pressure cook - Manual, High, 6 min
  22. Natural release - 8 min
  23. Release pressure -
  24. Remove ramekins from the inner pot
  25. Let cool on round wire rack - 20 min
  26. Refrigerate - 4 hr
  27. Serve
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