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Instant Pot S’mores Cheesecake
- Updated June 17, 2022
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"If you are dreaming of nights around the campfire, but aren’t heading camping for awhile turn to this instant pot smores cheesecake. It has all the components of classic smores built into a tasty cheesecake. Your family will love this tasty summer treat! It’s so delicious and so easy to make. It combines all the best flavors: chocolate, marshmallows, and graham crackers to make the perfect summer dish without the campfire! Try it out with your family, it’s sure to be a hit!"
Preparation Time15 min
Cooking Time45 min
- For the Crust:
- 1 1/2 cup Graham cracker crumbs
- 4 tablespoons Butter, softened
- For the Filling:
- 1 cup Semisweet chocolate chips + extra for the top of the cheesecake
- 1/2 cup Unsweetened cocoa powder
- 24 ounces Cream cheese (softened)
- 1/2 cup Granulated sugar
- 3 large Eggs
- 14 ounce Sweetened condensed milk
- 3 tablespoons All-purpose flour
- For the Marshmallow Icing:
- 2 stick Butter, softened
- 3/4 teaspoon Vanilla extract (using clear will produce a whiter icing)
- 2 1/2 cup Powdered sugar
- 13 ounce Marshmallow fluff
Cut a piece of parchment paper the size of the bottom of your 7-8 inch cheesecake pan and place it in the bottom of the pan.
Lightly spray the paper and sides with a non-stick cooking spray.
With a fork, combine butter and graham cracker crumbs until the consistency of wet sand.
Press into the bottom and about ¾ inches up the sides of the pan.
Place pan in the freezer while making the filling.
Microwave the chips at 30-second intervals until melted. Stir in between.
Beat cream cheese first
Once smooth add the granulated sugar at medium speed until light and fluffy.
Add eggs, one at a time, mixing lightly after each.
Add sweetened condensed milk and mix until smooth.
Mix in melted chocolate, flour, and cocoa until combined.
Pour into crust.
Cover pan with aluminum foil, sealing edges.
Add 1½ c. of water to the bottom of your Instant Pot.
Place cheesecake on the trivet and lower into the pot.
Seal according to your directions and set for 45 min. at high pressure.
When time is up, allow to sit in the pot for 5 min, then release remaining pressure and remove cheesecake.
Cool on wire rack.
FOR THE ICING:
Beat together butter and vanilla extract until smooth.
Add powdered sugar, beat until smooth.
Add the marshmallow fluff and mix on low until thoroughly combined.
Spread on top of cake and top with chocolate curls or chips (optional).
Add several toasted marshmallows if you like.
Chill for at least 4-hours or overnight before slicing.
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