The Healthy Milestone

A joyful journey to better health one stepping stone at a time.

  • Home
  • About
  • THM Recipe Box
    • THM S
    • THM E
    • THM FP
    • THM Snacks
    • THM Desserts
  • Trim Healthy Mama Plan
  • Privacy Policy & Disclaimer Statements
You are here: Home / THM Recipes / Desserts / Instant Pot Mocha Cheesecake

Instant Pot Mocha Cheesecake

May 20, 2017 by Carey

This post may contain affiliate links to Amazon or other programs. I do earn a small commission from the sales made through these links; most importantly your price never changes.
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.

This post may contain affiliate links to Amazon or other programs. I do earn a small commission from the sales made through these links; however your price never changes.

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 High 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 Powder
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.




Instant Pot Mocha Cheesecake
 
Author: Carey
Nutrition Information
  • Serves: 12
  • Calories: 192
  • Fat: 17g
  • Carbohydrates: 8g
  • Sodium: 195mg
  • Fiber: 5g
  • Protein: 6g
  • Cholesterol: 57mg
Prep time:  25 mins
Cook time:  40 mins
Total time:  1 hour 5 mins
Save Print
Ingredients
Chocolate Crust
  • ¾ cup THM Baking Blend
  • 1⅓ tablespoons THM Gentle Sweet
  • ¼ cup cocoa (powder, preferably dark)
  • 1/16 teaspoon THM Himalayan High Mineral Salt
  • 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
  • Stabilized 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.
3.5.3229

Filed Under: Desserts, THM Recipes, THM S Tagged With: mocha cheesecake, thm cheesecake, THM dessert, thm s

« Instant Pot Recipes THM Style
Asparagus Barley Bean Salad »

THM Affiliate

We are honored to be an official Trim Healthy Mama Affiliate! Trim Healthy Mama Store

Healthy Meal Planning Process

Do you sruggle with meal planning? If you do then this is the E-Book for you! Filled with great info and worksheets.

Recent Posts

  • THM Vitamix Challenge Week Four
  • THM Vitamix Challenge Week Three
  • Fresh Tomato Salsa
  • Vitamix Peanut Butter
  • THM Vitamix Challenge Week Two

Instant Pot

Shop for Instant Pots, Parts and Accessories

Affiliates

All links on this site may be affiliate links and should be considered as though they are. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Categories

Archives

Recent Comments

  • Sarah Moeller on Jenifer’s Favorite Peach Mango Compote
  • Carey on Barley, Beans and Greens-THM E
  • Ellen on Barley, Beans and Greens-THM E
  • Carey on Peanut Butter Cheesecake
  • Jacci on Peanut Butter Cheesecake
  • Home
  • About
  • THM Recipe Box
    • THM S
    • THM E
    • THM FP
    • THM Snacks
    • THM Desserts
  • Trim Healthy Mama Plan
  • Privacy Policy & Disclaimer Statements

Copyright © 2023 · Delightful theme by Restored 316

Copyright © 2023 · Delightful Pro Theme on Genesis Framework · WordPress · Log in