Instant Pot Chocolate Chip Cookie Dough Cheesecake

This Instant Pot Chocolate Chip Cookie Dough Cheesecake is everything I hold near and dear…  wrapped up in one incredible dessert. It is possibly the best cheesecake I’ve ever had the pleasure of making 0r eating!  It’s simple and delicious and impressive!  You’ll want to be whipping up this recipe again and again!  

Years ago I made a traditional Chocolate Chip Cookie Dough Cheesecake and shared it here on my other blog. That was an amazing cheesecake and to this day, it’s a favorite! 

So when I was considering new cheesecake recipes for my Instant Pot, I knew I’d love to have a version of that cheesecake with chocolate chip cookies.  This recipe is not exactly like that recipe – I’d like to consider it a new and improved version! 

The crust is made from cookie dough. Yes, the premade kind you buy in a tube.  And it couldn’t be more perfect. 

A little disclaimer here, if you are one of those people who like crunchy cookies, then you can actually bake the crust in the oven for 5-10 minutes before adding in the batter. This will help give it more of a crispy-ness. If you are like me and the doughy-er the better, then follow the directions below and you will be golden!

This Instant Pot Chocolate Chip Cookie Dough Cheesecake batter is almost identical to my basic cheesecake recipe here, except I mixed mini chocolate chips into the batter.  I absolutely love getting the added texture of those tiny chocolate chips throughout the cheesecake!  I swear this Instant Pot Choccolate Chip Cookie Dough Cheesecake is like a little slice of heaven.  

Are you drooling yet?  Let’s get started!!

How to make the cookie dough crust.

First, you want to prepare the cookie crust. This is the easist thing in the world.  First line a 7-inch round springform pan with parchment paper.

Then take a small roll of store-bought cookie dough, and press into the bottom of the pan until it forms the crust. You probably won’t need the whole roll, so you can thank me later when you’re snacking on that cookie dough ? 

Set the pan aside, unless you want to bake it as mentioned above. If so, cook it at 350°F for 5-10 minutes or until golden brown.  

Making the cheesecake filling.

Next, mix up the filling. The secret to the filling is having the cream cheese at room temperature and mixing it until there are NO lumps. This could take several minutes of mixing with a hand mixer, but you want to make sure it’s super creamy and smooth!

The last ingredient you’ll add to the filling (see details below) is the eggs. You’ll want to fold these in very gently with as little mixing as possible. I actually prick the yolks with cake tester then use a silicone spatula to mix it up – not an electric mixer!

When done, gently fold in the mini chocolate chips. 

Pour the filling into your prepared crust and then gently tap the pan on the counter several times so that any air bubbles rise to the top and pop!  Tightly cover your pan with aluminum foil – this is very important to prevent you from ending up with a soggy cheesecake.  

Bake in the Instant Pot for 45 minutes, then let it naturally release. Remove it from the pot, take off the foil and let it completely cool on a wire rack. 

Before putting it in the fridge, don’t skip this amazing step… ganache on top! 

The recipe is below, but basically you’re going to mix warm cream and chocolate to create an amazing drippy chocolate glaze.  Cover the top or drizzle it… whatever your heart desires, then place it in the fridge for at least 6 hours. 

The finished Instant Pot Chocolate Chip Cookie Dough Cheesecake.

Before serving, you can garnish it with mini chocolate chip cookies, more mini chocolate chips, and/or whipped cream!  The sky is the limit!!

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DID YOU ENJOY THIS RECIPE?? CHECK OUT SOME OF MY OTHER INSTANT POT GOODIES!