By now, you probably know that I have an ultimate weakness for cheesecake. Remember my Oreo Cheesecake and Classic Cheesecake recipes? Well, you’re in for another delicious treat today because I’ve got an amazing dessert for you…

Smores Cheesecake!

Yes, smores and cheesecake come together to form the most delicious cheesecake. You won’t even know what hit you! You know what all of my cheesecakes have in common? They’re made in the Instant Pot!

My Instant Pot Smores Cheesecake is a breeze to whip-up. Its flavors will bring on a nostalgic feel, reminding you of childhood days around the campfire. I can’t wait for you to try it!

For the crust:

• 1½ cups graham cracker crumbs
• 4 tbsp butter (softened)
• For the Filling:
• 1 c semi-sweet chocolate chips + extra for top of cake
• ½ cup unsweetened cocoa powder
• 24 oz cream cheese (softened)
• ½ cup granulated sugar
• 3 large eggs
• 3 tbsp all-purpose flour
• 14 oz sweetened condensed milk

For the Marshmallow Icing:

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

Instructions:

For the Crust

Trace your 7-8 inch cheesecake pan on a piece of parchment paper and cut – it should fit exactly at the bottom of the pan. Lightly spray the paper and sides with cooking spray.

In a bowl, using a fork, combine the softened butter and graham cracker crumbs until it reaches the consistency of wet sand. Press the graham cracker mixture onto the bottom of the sprayed pan – and so that it reaches about ¾ inches up the sides of the pan.

Place pan in the freezer while making the filling.

For the Filling

Add the cup of chocolate chips into a microwave-safe bowl. Microwave at 30-second intervals until completely melted.

In a large bowl, use an electric mixer to beat cream cheese and granulated sugar at medium speed. You will want the mixture to be light and fluffy.

Add eggs one at a time, mixing lightly between each.

Next, add sweetened condensed milk. Mix until well-combined and completely smooth.

Add the melted chocolate, flour and cocoa. Mix well.

Pour the chocolate cream cheese mixture into the graham cracker crust. Cover the pan with aluminum foil, making sure to seal the edges.

Add 1 ½ cups of water to the bottom of the Instant Pot. Place the cheesecake on a trivet and lower it into the pot. Seal the Instant Pot and set it for manual high pressure at 45 minutes.

Once the time is up, allow for a 5 minute Natural Press Release. Slowly remove the cheesecake and allow to cool on a wire rack.

For the Icing

In a large bowl, beat together butter and vanilla extract with an electric mixer until smooth.

Add powdered sugar and continue to beat until smooth.

Change speed to the electric mixer to low and add marshmallow fluff. Mix until thoroughly combined.

Spread the icing on top of the cheesecake. Garnish with chocolate curls or chocolate chips (optional). You may also add toasted marshmallows on top if you like.

Chill for at least 4 hours before slicing and serving.

Instant Pot Smores Cheesecake

This Instant Pot Smores Cheesecake is a
delicious sweet treat that will take you back to childhood days around the
campfire. Plus, it’s made in the Instant Pot and is super easy to whip up!

Print 26281

Ingredients

For the crust:

• 1½ cups graham cracker crumbs
• 4 tbsp butter (softened)

For the Filling:

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

For the Marshmallow Icing:

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

Instructions

For the Crust

1. Trace your 7-8 inch cheesecake pan on a piece of parchment paper and cut - it should fit exactly at the bottom of the pan. Lightly spray the paper and sides with cooking spray.
2. In a bowl, using a fork, combine the softened butter and graham cracker crumbs until it reaches the consistency of
   wet sand. Press the graham cracker mixture onto the bottom of the sprayed pan - and so that it reaches about ¾ inches up the sides of the pan.
3. Place pan in the freezer while making the filling.

For the Filling

1. Add the cup of chocolate chips into a microwave-safe bowl. Microwave at 30-second intervals until completely melted.
2. In a large bowl, use an electric mixer to beat cream cheese and granulated sugar at medium speed. You will want the
   mixture to be light and fluffy.
3. Add eggs one at a time, mixing lightly between each.
4. Next, add sweetened condensed milk. Mix until well-combined and completely smooth.
5. Add the melted chocolate, flour and cocoa. Mix well.
6. Pour the chocolate cream cheese mixture into the graham cracker crust. Cover the pan with aluminum foil, making sure to seal the edges.
7. Add 1 ½ cups of water to the bottom of the Instant
   Pot. Place the cheesecake on a trivet and lower it into the pot. Seal the Instant Pot and set it for manual high pressure at 45 minutes.
8. Once the time is up, allow for a 5 minute Natural Press Release. Slowly remove the cheesecake and allow to cool on a wire rack.

For the Icing

1. In a large bowl, beat together butter and vanilla extract with an electric mixer until smooth.
2. Add powdered sugar and continue to beat until smooth.
3. Change speed to the electric mixer to low and add marshmallow fluff. Mix until thoroughly combined.
4. Spread the icing on top of the cheesecake. Garnish with chocolate curls or chocolate chips (optional). You may also add toasted marshmallows on top if you like.
5. Chill for at least 4 hours before slicing and serving.