Instant Pot Mocha Cheesecake

Mocha Cheesecake
Mocha Cheesecake

Instant Pot Mocha Cheesecake

We love chocolate and coffee at our house. This is another great recipe from my recipe box and cheesecake baking days from Millard’s at The Summit restaurant. Although my original recipe called for rum I wanted to bring this delicious cheesecake into a healthy version for Trim Healthy Mama followers.

Instead of dissolving the instant coffee into rum I used sour cream and it works beautifully. Well worth the few minutes that it takes for the two to meld together.
The garnish for the mocha cheesecake is stabilized whipped cream which is surprisingly easy to make by blooming 1 teaspoon of unflavored Knox Gelatin in 4 teaspoons of water, allow to set 5 minutes . Heat bloomed gelatin 10 seconds in the microwave to liquefy.  Whip your cup of heavy cream and sweetener for about one minute and then gradually stream the gelatin into your cream whipping until you reach stiff peaks. You can either pipe the whipped cream onto the cheesecake or dollop it on each serving. The stabilized whipped cream will keep for several days in the refrigerator in a tightly sealed glass bowl.

Ingredients

Chocolate Crust:
Scant 3/4 cup of THM Baking blend
1/4 cup of Swerve Sweetener or 1 TBSP + 1 TSP THM Gentle Sweet
1/4 cup of unsweetened baking cocoa, preferred Hershey’s Special Dark Cocoa
Generous Pinch of THM Himalayan Mineral Salt
4 TBSP of melted unsalted butter

Cheesecake Batter:
2 teaspoons instant coffee
1/4 cup full fat sour cream, room temperature
2 – 8 ounce packages of reduced fat cream cheese, room temperature
3 ounces of Lily’s Chocolate Chips, melted and cooled
3 tablespoons plus 1 teaspoon of THM Gentle Sweet or 4-5 doonks of THM Pure Stevia Extract
1/4 teaspoon xanthan gum
3/4 teaspoon pure Vanilla Extract
2 large eggs, room temperature
Stabilized Whipped Cream (optional)
Chocolate Shavings (optional)

Directions

  1. Preheat oven to 350 degrees. Prepare your pan by using the center removable plate in the Fat Daddio 6 x 3 inch Cheesecake Pan. Trace a circle on parchment paper. Cut out the circle; add the removable bottom back to the pan and spray very lightly with a coconut oil spray. This will keep the parchment paper adhered to the pan bottom. Lay the parchment circle in your pan, smooth out.
  2. Mix THM Baking Blend, THM Gentle Sweet, unsweetened baking cocoa and mineral salt in a small mixing bowl. Blend in the melted butter with a fork until you have a crumbly mixture. Press into your prepared cheesecake pan. Bake in preheated oven for 8-10 minutes. Cool on a rack.
  3. Place the Lily chocolate chips in a double boiler to melt. Or place in a microwave safe bowl and microwave for 1 minute, stir, microwave another 30 seconds.  Set aside to cool.
  4. Mix sour cream and the instant coffee in a small prep bowl and allow about 5-10 minutes for it to completely dissolve.
  5. In a large mixing bowl beat cream cheese, sweetener, vanilla, xanthan gum, coffee and sour cream mixture and melted chocolate chips until just combined. Add both room temperature eggs and mix until just combined – Do not over beat. Pour batter into the cooled pan with the crust.
  6. Place 1 1/2 cups of water in your Instant Pot, add the trivet or rack. If you do not have a long handled trivet create an aluminum foil sling to raise and lower the cheesecake pan in and out of your pot. Cover your cheesecake with foil and lower into the liner. Lock lid, set to sealing. Set the pot using the [Manual] button and adjust the time to 25 minutes. Allow the pot to naturally release pressure for 15 minutes, then release remaining pressure and remove for the pot.
  7. Dab any water from the cover, remove cover, cool 10 minutes then gently loosen the edge with a table knife. This will help to keep your cheesecake from cracking. Cool on a rack for at room temperature for least two hours, then refrigerate. Chill thoroughly before serving.

Conventional Oven Baking Instructions:

Bake in a 350 degree coven for 45 to 50 minutes or until the center appears to be set. Remove from oven, cook 10 minutes, then gently loosen the edge from the pan. Let cheesecake stand at room temperature about 2 hours before refrigerating.

Accessories and Ingredients

Here are a few of the items I used in this recipe. These are my affiliate links that earn a small commission allowing me to maintain my blog.


Instant Pot Mocha Cheesecake
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
Chocolate Crust
  • ¾ cup THM Baking Blend
  • 1⅓ tablespoons THM Gentle Sweet
  • ¼ cup cocoa (powder, preferably dark)
  • 1/16 teaspoon salt (mineral)
  • ¼ cup unsalted butter (melted)
Cheesecake Batter
  • 2 teaspoons instant coffee
  • 16 ounces cream cheese, low fat
  • ¼ cup sour cream (full fat)
  • 3 ounces Lily's Dark Chocolate Baking Chips (melted and cooled)
  • 3⅓ tablespoons THM Gentle Sweet
  • ¼ teaspoon xanthan gum
  • ¾ teaspoon vanilla extract
  • 2 eggs (large, room temperature)
Optional
  • Stbalized Whipped Cream
  • Chocolate Shavings
Instructions
Prep:
  1. Bring eggs and cream cheese to room temp.
  2. Mix ¼ cup sour cream and 2 teaspoons instant coffee in a small prep bowl and allow about 10-15 minutes for the coffee to completely dissolve.
  3. Preheat oven to 350 degrees. Prepare your pan by using the center removable plate in the Fat Daddio 6 x 3 inch Cheesecake Pan. Trace a circle on parchment paper. Cut out the circle; add the removable bottom back to the pan and spray very lightly with a coconut oil spray. This will keep the parchment paper adhered to the pan bottom. Lay the parchment circle in your pan, smooth out.
Crust Instructions:
  1. Mix THM Baking Blend, THM Gentle Sweet, unsweetened baking cocoa and mineral salt in a small mixing bowl. Blend in the melted butter with a fork until you have a crumbly mixture. Press into your prepared cheesecake pan. Bake in preheated oven for 8-10 minutes. Cool on a rack.
Cheesecake Batter:
  1. Place the Lily chocolate chips in a double boiler to melt. Or place in a microwave safe bowl and microwave for 1 minute, stir, microwave another 30 seconds. Set aside to cool.
  2. In a large mixing bowl beat cream cheese, sweetener, vanilla, xanthan gum, coffee and sour cream mixture and melted chocolate chips until just combined. Add both room temperature eggs and mix until just combined - Do not over beat. Pour batter into the cooled pan with the crust.
  3. Place 1½ cups of water in your Instant Pot, add the trivet or rack. If you do not have a long handled trivet create an aluminum foil sling to raise and lower the cheesecake pan in and out of your pot. Cover your cheesecake with foil and lower into the liner. Lock lid, set to sealing. Set the pot using the [Manual] button and adjust the time to 25 minutes. Allow the pot to naturally release pressure for 15 minutes, then release remaining pressure and remove for the pot.
  4. Dab any water from the cover, remove cover, cool 10 minutes then gently loosen the edge with a table knife. This will help to keep your cheesecake from cracking. Cool on a rack for at room temperature for least two hours, then refrigerate. Chill thoroughly before serving.
Conventional Oven Baking Instructions:
  1. Bake in a 350 degree coven for 45 to 50 minutes or until the center appears to be set. Remove from oven, cook 10 minutes, then gently loosen the edge from the pan. Let cheesecake stand at room temperature about 2 hours before refrigerating.
Nutrition Information
Calories: 192 Fat: 17g Carbohydrates: 8g Sodium: 195mg Fiber: 5g Protein: 6g Cholesterol: 57mg

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