Kitchen Fun With My 3 Sons

Mounds Cheesecake (Instant Pot)

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Cheesecake is perfect for any time and anywhere! And, anyone who loves cheesecake will love this new recipe! This Instant Pot Mounds Cheesecake is so delicious and tastes just like a Mounds candy bar in the form of cheesecake!

A piece of the Instant Pot Chocolate Swirl on a serving plate.

Mounds Cheesecake

This Mounds Cheesecake is so creamy and tasty! This recipe is very easy to follow along with and has a wonderful layered design. This is filled with flavor and topped with toasty coconut. This may become a go-to for your loved ones, so be sure to save it!

If you own an Instant Pot and you haven’t tried making a cheesecake in it yet, you simply must try it! Once you do, you will constantly be looking for more cheesecake recipes to make in it! I have a few divine Instant Pot recipes that I think your family might enjoy! Like my Vanilla Cheesecake or my Caramel Apple Cheesecake.  Another one of my favorite cheesecakes to make in my Instant Pot is my Malted Cheesecake.

Ingredients

  • Chocolate Cookie Crumbs- These will be used for your base crust.
  • Sugar- Every great dessert uses sugar in the recipe.
  • Butter- Use unsalted butter to control the amount of salt.
  • Cream cheese- Use softened or room temperature cream cheese.
  • Eggs- Make sure the eggs are at room temperature.
  • Coconut Extract- Use pure extract for the best taste.
  • Cornstarch- This will keep your cheesecake from cracking.
  • Coconut cream- Make sure to use cream and not coconut milk. (usually located in the evaporated milk area)
  • Heavy Cream- This will help with the consistency of the batter.
  • Chocolate- You will need to use bittersweet chocolate and have it chopped.
  • Sour cream- This will cut the richness in half and add moisture.
  • Rum extract- Use pure for the best taste.
  • Powdered Sugar- This sugar is best for homemade frosting.
  • Vanilla Extract- Use pure vanilla for the best flavoring.
  • Milk- Use whole or 2% milk for this recipe.
  • Salt- This will bring out the flavors in the recipe.
  • Sweetened Coconut- This will be toasted and sprinkled on top of the cheesecake.

How to Make a Mounds Cheesecake

Crust

Use parchment paper and cut out a circle to fit the bottom of your 8-inch springform pan. Spray the paper and edges with Pam.

Add the crumbs, sugar, and butter into a bowl and combine until a wet sand forms.

Combining the crumb base ingredients.

Use fingers to press into the prepared pan and up the sides 1/2 inches.

Pressing the crumb mixture into the pan.

Put the crust into the freezer and begin to make the filling.

Coconut Cream Layer

In a separate bowl, add the cream cheese, cornstarch, sugar, coconut extract, and coconut cream and beat until fluffy. Pour in the eggs and beat again on low until combined.

Preparing to combine all the coconut layer ingredients.

Add the filling into the crust and put it back in the freezer again and begin to make the chocolate layer.

Adding the coconut layer to the pan.

Chocolate Layer

Add the chocolate and cream into a microwave-safe bowl. In 10-second intervals, mix until melted in between each one. Place it aside and let it cool.

Preparing to combing the chocolate to melt.

Add in the cream cheese and use a hand-held mixer to beat until light and fluffy. Pour in the sugar and mix again until fluffy.

Mix the cooled chocolate, extract, and sour cream and beat until fully incorporated.

Mixing the chocolate layer ingredients together in a bowl.

Mix in the egg and yolk on low until combined.

Mixing egg and yolk into the chocolate mixture.

Take out the cheesecake from the freezer and add the first mixture on top.

Adding the chocolate layer to the pan.

Cooking

Use foil to cover the pan and seal the sides.

Placing foil over top the cheesecake to begin baking.

Put a cup of water into the IP. Put the cheesecake on the trivet and put it into the pot.

Close the IP lid and follow the IP directions and cook for 35 minutes on high. Rest for about 10 minutes, then release the pressure manually.

Topping

Put the coconut on the sheet and evenly spread. Bake for 10 minutes at 400 degrees to toast or until light brown.

Preparing to toast the coconut on a sheet.

Add the powdered sugar, half of the milk, vanilla, and salt into a bowl and mix until light and fluffy. For the consistency you want, just as more milk, if needed.

Mixing the frosting ingredients together in a bowl.

Design a lattice on the cake using a #3 or similar small writing tip by placing vertical lines, then switching to horizontal ones. Pipe around the edge of the cake, using a #4-B open star tip or similar.

Making a lattice design on top of the cake.

Add the toasted coconut on top.

The cake topped with the toasted coconut.

Serve and enjoy!

A spatula lifting up a piece of the chocolate swirl.

What is The Best Crust for This Cheesecake?

The best crust for this recipe is the one used in the directions. The Swirl cheesecake has the perfect crust to batter combination. It is so delicious and chocolatey!

How do You Make Swirls on Top of Cheesecake?

Making swirls for this Chocolate Cheesecake is very easy. You will combine each layer with each other. You can use a butter knife or toothpick and use the end of one side to swirl the batter together.

Instant Pot Chocolate Swirl piece overtop of the rest of the cake.

MORE INSTANT POT CHEESECAKE RECIPES

Instant Pot Mounds Cheesecake

Published By Jill
Cheesecake is perfect for any time and anywhere! And, anyone who loves cheesecake will love this new recipe! This Instant Pot Mounds Cheesecake is so delicious and perfect to share with your family and friends.
5 from 1 vote
Prep Time 1 hr
Cook Time 35 mins
Total Time 1 hr 35 mins
Course Dessert
Cuisine American
Servings 8

Ingredients
  

Crust

  • 2 c chocolate cookie crumbs if you can't find the crumbs, you can crush chocolate graham crackers or chocolate sandwich cookies
  • 2 tbsp granulated sugar
  • 3 tbsp butter softened

Coconut Layer

  • 16 oz cream cheese s0ftened
  • 2 lg eggs room temperature
  • 2 tsp coconut extract
  • ¾ cup granulated sugar
  • 3 tbsp cornstarch
  • ½ c coconut cream not coconut milk (usually located in the evaporated milk area)

Chocolate Layer

  • 2 oz heavy cream
  • ½ c chopped bittersweet chocolate
  • 8 oz cream cheese softened
  • c granulated sugar
  • c sour cream room temperature
  • ¾ tsp rum extract can use vanilla
  • 1 lg egg room temperature
  • 1 egg yolk room temperature

Topping

  • c powdered sugar
  • 1 tsp clear vanilla extract
  • ¼ c milk
  • ¼ tsp salt
  • 1 cup sweetened coconut

Instructions
 

Crust

  • Cut a piece of parchment paper the size of the bottom of your 8-inch springform pan. Lightly spray paper and sides on the pan with a non-stick cooking spray.
  • Combine chocolate cookie crumbs, granulated sugar and softened butter. Should resemble wet sand.
  • Press into bottom and about ½-inch up the side of the prepared pan.
  • Place the pan in the freezer while preparing filling.

Coconut Cream Layer

  • Beat cream cheese, corn starch, granulated sugar, coconut extract and coconut cream until fluffy. Add in eggs and beat on low, just until combined.
  • Pour into pan and place back in freezer while mixing chocolate layer.

Chocolate Layer

  • In a microwave safe bowl, add chocolate and cream. Heat in 10- second increments, stirring between each until melted. Set aside and allow to cool.
  • Using hand held mixer, beat cream cheese until light and fluffy. Add sugar and beat again until fluffy.
  • Add cooled chocolate, extract and sour cream and mix until combined completely.
  • Add egg and egg yolk and mix on low just until combined.
  • Pour on top of the first layer in the cheesecake pan.

Cooking

  • Put a piece of aluminum foil on top of the pan and seal edges.
  • Add one cup of water to the bottom of the Instant Pot. Place cheesecake pan on the trivet and lower into the pot.
  • Seal Instant Pot lid according to Instant Pot instructions and cook on high for 35 min. Let rest for 10 min. then manually release.

Topping

  • Spread the coconut on a baking sheet and toast in a 400° oven for about 10 min. or until browned.
  • Mix together the powdered sugar, half of the milk, vanilla extract and salt till light and fluffy. Add more of the milk as needed to make a piping consistency.
  • Using a #3 or similar small writing tip, make a lattice on cake by running lines vertically, then horizontally across cake. Using a #4-B open star tip (or similar) pipe an edge around the cake.
  • Sprinkle toasted coconut across top of the cheesecake.
Tried this recipe?Mention @kitchenfunwithmy3sons or tag #kitchenfunwithmy3sons!

Mounds Cheesecake

 

about me

ABOUT JILL

I am a mom of 3 awesome boys that love to get crafty with me in the kitchen. Our blog is full of all sorts creative food ideas for the Holidays, Party Ideas, Free Printables, Featured DIY Ideas, Recipes, & Kids Craft Ideas! Read more...

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Omg this recipe is OFF the HOOK !!!!!! Ty so much for sharing it with the world since we can’t expect you to make us each a piece !!!5 stars

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