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5 from 1 vote

Instant Pot Mounds Cheesecake

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.
Prep Time1 hr
Cook Time35 mins
Total Time1 hr 35 mins
Course: Dessert
Cuisine: American
Keyword: chocolate swirl cheesecake
Servings: 8
Author: Jill



  • 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


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



  • 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.


  • 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.


  • 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.