Triple Chocolate Layered Godiva Cheesecake made in the Instant Pot — rich Godiva-style cheesecake with layers of milk chocolate, chocolate mousse, chocolate candies and chocolate whipped cream. A chocolate lover’s dream.
With Valentine’s Day coming up, this is the perfect indulgence for any chocoholic — I’ll be making it for my husband who adores chocolate of all kinds.
This decadent cheesecake is for true chocolate lovers. Creamy, rich chocolate in every layer makes this a showstopping dessert.
I love using the Instant Pot for dinners, appetizers and now desserts — it speeds up the process without sacrificing texture or flavor.
Instant Pot recipes are convenient and reliable. You get the slow-cooked results with much less waiting.
Inspired by the Godiva chocolate cheesecake sold at the Cheesecake Factory, this version is intensely chocolatey and — in my opinion — even better than the original. Layers of chocolate throughout make it an irresistible triple-chocolate treat.
I topped mine with little Valentine chocolate hearts for a festive touch.
This cheesecake will keep well in the refrigerator for about 7 days.
Though it rarely lasts that long once you put it out for guests.
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Triple Chocolate Layered Godiva Cheesecake (Instant Pot)
Ingredients
Makes 1 — 8 inch round cake
Crust
- 20 double-stuffed Oreos, crushed
Chocolate cheesecake filling
- 2 – 8 oz cream cheese, softened
- 1/2 C sour cream
- 1/3 C sugar
- 2 tsp cocoa powder
- 1 tsp pure vanilla extract
- 1/2 C semi-sweet chocolate chips, melted
- 2 large eggs
Chocolate whipped cream
- 1 1/2 cup heavy cream (335 ml), very cold
- 1/4 cup cocoa powder (25 g)
- 1 tsp vanilla extract
- 1/3 cup granulated sugar
Instructions
Crust
- Process the Oreos in a food processor until fine crumbs form.
- Line the bottom of an 8-inch springform pan with parchment paper and spray the sides.
- Press the crumbs into the bottom and slightly up the sides of the pan to form the crust.
- Place the crust in the freezer while you prepare the filling.
Chocolate cheesecake
- In a large bowl, beat the softened cream cheese with the sugar and cocoa until smooth and creamy.
- Beat in the sour cream until combined.
- Add the melted chocolate and vanilla, mixing until evenly incorporated.
- Beat in the eggs one at a time until just combined; avoid overmixing.
- Remove the crust from the freezer and pour the cheesecake batter into the crust. Cover the pan tightly with foil.
- Pour 1 cup of water into the Instant Pot. Place the cheesecake on a trivet and lower into the pot.
- Seal the lid and set the Instant Pot to high pressure for 35 minutes. When done, allow a natural pressure release.
- Carefully remove the cheesecake, set on a wire rack to cool completely, then refrigerate overnight.
Chocolate mousse
- Melt 1 1/4 cups semi-sweet chocolate chips.
- Whip 2 cups heavy cream to stiff peaks with a hand mixer.
- Fold the melted chocolate into the whipped cream until combined.
- Spread the mousse over the cooled cheesecake and return it to the refrigerator to set.
Chocolate whipped cream & finishing
- In a medium bowl, beat the cold heavy cream with cocoa powder, sugar and vanilla until stiff peaks form.
- Spoon the whipped cream into a piping bag and pipe dollops around the cheesecake edge.
- Top each dollop with a chocolate heart or your favorite chocolate candies. Chill briefly, slice and serve.
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