Pressure Cooker Triple Chocolate Layered Cheesecake Recipe

If you haven’t tried making cheesecakes in the pressure cooker yet, you are seriously missing out.

The texture is like melt in your mouth fudge and I doubt I will ever make another cheesecake in the oven, ever.


– Eggs – Yogurt – Vanilla extract – Milk chocolate – White chocolate


Spray a deep dish 7 inch springform pan with nonstick cooking spray. Line the bottom of the pan with parchment paper for easy removal of the cake once it’s done.


Stir cookie crumbs and melted butter together and press evenly across the bottom and halfway up the sides of the pan. Place in the freezer to set.


Cream the cream cheese with a handheld mixer on low speed until very smooth, scrape the bowl and mix again. Add sugar and cornstarch; continue to scrape and mix the ingredients together on low speed.


Divide batter into 3 separate bowls. Melt the milk chocolate in the microwave for 30 seconds, stir. Return the chocolate to the microwave for another 15-30 seconds.


Whisk into one of the bowls of cheesecake batter. Repeat with the white and dark chocolate. Refrigerate the 3 bowls for 15-20 minutes so they will be more firm for layering.

Swipe up for the full recipe!