Instant Pot Mocha Cheesecake
Prep time: 
Cook time: 
Total time: 
Serves: 12
Chocolate Crust
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)
  • Stabilized Whipped Cream
  • Chocolate Shavings
  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
Recipe by The Healthy Milestone at