Instant Pot Smores Cheesecake [Step by Step Directions]

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. 

Smores Cheesecake in the Instant Pot

Growing up we never went camping. My mom hated it so we just never did it. Over the years I had friends who would rave about camping and smores and to be honest I didn’t even know what I was missing until I went!

The outdoor air, the sound of the creek running by the campsite, the camping scavenger hunts, and oh the campfire with the smores. 

Oh, how the smores were heavenly. Since then I have always had a love for smores, so much that we have a fire pit we built in our backyard exclusively for making smores if I am being honest. This week I was craving smores but didn’t’ want to go on the search for firewood.

That is when I decided to combine a few of my favorite things, smores, cheesecake, and my instant pot coming up with this delicious instant pot smore cheesecake. 

If you are intimated by making cheesecakes don’t! Instant pot cheesecakes are incredibly simple to make and almost failproof with these instant pot cheesecake tips

Some other great cheesecake recipes you need to try are definitely salted caramel pecan cheesecake, peanut butter cheesecake, funfetti cheesecake, and of course instant pot pumpkin cheesecake. You won’t be disappointed with any of these options! 

Best Smores Cheesecake

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cheesecake s'mores on platter

Ingredients:

Crust
1½ c graham cracker crumbs
4 tbsp butter (softened)

Filling

  • 1 c semi-sweet chocolate chips +extra for the top of cheesecake
  • ½ c unsweetened cocoa powder
  • 24 oz cream cheese (softened)
  • ½ c granulated sugar
  • 3 large eggs
  • 3 tbsp all-purpose flour
  • 14 oz sweetened condensed milk

Marshmallow Icing

  • 2 sticks butter (softened)
  • ¾ tsp vanilla extract (using clear will produce a whiter icing)
  • 2½ c powdered sugar
  • 13 oz marshmallow fluff

You’ll also want to have the following tools to make it easier:

How to make Instant Pot smores cheesecake

Crust

  • 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.

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.

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.

Tips Tricks and FAQ

  • A springform pan and a trivet are a must for making a cheesecake. Be sure you have a springform pan that the sides easily pop off of. 
  • Be sure you set your eggs and cream cheese out for a couple of hours so they can get at room temperature. This allows your instant pot smores cheesecake to be creamy without lumps. 
  • Want a perfect crust? Use a drinking glass (with a flat bottom) to push down firmly on the crust. This ensures a nice even bottom. 
  • Tap the batter slightly after you add the filling to the crust. This helps remove air bubbles. 
  • Don’t forget to refer to Instant pot cheesecake tips for more help! 

Storage

In the fridge

You will want to store your instant pot smores cheesecake in the fridge. It will last about 4-5 days in the fridge. Once you cut your cheesecake be sure to cover it to help keep it fresh.

In the freezer

The best way to store cheesecake in the freezer is in individual portions. Wrap them individually in plastic wrap really well, then in foil. 

If you are storing an entire cheesecake, you will want to wrap it really well in plastic wrap and then in foil. This will last about one month in the freezer. 

Check out these other instant pot cheesecake recipes!

Did you make this recipe? Leave a comment and don’t forget to rate it below! We always love knowing how your recipe turns out! And don’t forget to save this easy recipe to your favorite Pinterest board! Don’t forget to tag me on Instagram at Confessions of Parenting to show me your finished product!

Yield: 8-10 slices

Instant Pot Smores Cheesecake

cheesecake s'mores on platter

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. 

Prep Time 15 minutes
Cook Time 45 minutes
Additional Time 5 minutes
Total Time 1 hour 5 minutes

Ingredients

  • Crust
  • 1½ c graham cracker crumbs
  • 4 tbsp butter (softened)
  • Filling
  • 1 c semi-sweet chocolate chips +extra for the top of cheesecake
  • ½ c unsweetened cocoa powder
  • 24 oz cream cheese (softened)
  • ½ c granulated sugar
  • 3 large eggs
  • 3 tbsp all-purpose flour
  • 14 oz sweetened condensed milk
  • Marshmallow Icing
  • 2 sticks butter (softened)
  • ¾ tsp vanilla extract (using clear will produce a whiter icing)
  • 2½ c powdered sugar
  • 13 oz marshmallow fluff

Instructions

  1. 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. 
  2. Lightly spray the paper and sides with a non-stick cooking spray.
  3. With a fork, combine butter and graham cracker crumbs until the consistency of wet sand. 
  4. Press into the bottom and about ¾ inches up the sides of the pan.
  5. Place pan in the freezer while making the filling.
  6. Microwave the chips at 30-second intervals until melted. Stir in between.
  7. Beat cream cheese first
  8. Once smooth add the granulated sugar at medium speed until light and fluffy.
  9. Add eggs, one at a time, mixing lightly after each.
  10. Add sweetened condensed milk and mix until smooth.
  11. Mix in melted chocolate, flour, and cocoa until combined.
  12. Pour into crust. 
  13. Cover pan with aluminum foil, sealing edges.
  14. Add 1½ c. of water to the bottom of your Instant Pot. 
  15. Place cheesecake on the trivet and lower into the pot. 
  16. Seal according to your directions and set for 45 min. at high pressure.
  17. When time is up, allow to sit in the pot for 5 min, then release remaining pressure and remove cheesecake.
  18. Cool on wire rack.

Icing

  1. Beat together butter and vanilla extract until smooth.
  2. Add powdered sugar, beat until smooth.
  3. Add the marshmallow fluff and mix on low until thoroughly combined.
  4. Spread on top of cake and top with chocolate curls or chips (optional). 
  5. Add several toasted marshmallows if you like.
  6. Chill for at least 4-hours or overnight before slicing.

Notes

  • A springform pan and a trivet are a must for making a cheesecake. Be sure you have a springform pan that the sides easily pop off of. 
  • Be sure you set your eggs and cream cheese out for a couple of hours so they can get at room temperature. This allows your instant pot smores cheesecake to be creamy without lumps. 
  • Want a perfect crust? Use a drinking glass (with a flat bottom) to push down firmly on the crust. This ensures a nice even bottom. 
  • Tap the batter slightly after you add the filling to the crust. This helps remove air bubbles. 

1 Comment

  • Kori Andreasen

    I never knew you could make Cheesecake in the Instant Pot! I am ordering a springform pan for it right now

    September 16, 2020 at 1:06 pm Reply
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