Instant Pot Mudslide Cheesecake Recipe — Creamy Espresso Chocolate Cheesecake

This Instant Pot Mudslide Cheesecake is a rich, boozy cheesecake with a silky texture, finished with a homemade Irish cream whipped cream.

The filling uses classic cheesecake ingredients with the addition of Irish cream and a touch of vodka for a cocktail-inspired flavor. Cream cheese and sour cream create a smooth, creamy base that complements the dark chocolate in the mudslide-style filling.

How to Blind Bake Crust

Blind baking yields a firmer, crunchier crust. If you prefer a softer crust, you can press the crust into the pan and chill it in the freezer instead.

To blind bake, press the crust mixture into your springform pan and bake it alone before adding the filling. This doesn’t add extra active time, since you can prepare the filling while the crust bakes.

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Line the bottom of the pan with a parchment circle to make removing the chilled cheesecake easy. Once the cheesecake is fully chilled and removed from the pan, gently peel away the parchment.

How to Make Instant Pot Cheesecake

Instant Pot cheesecakes are surprisingly straightforward. The most important tip is to use room-temperature ingredients so they blend smoothly without overbeating.

Start with room temperature ingredients: Set cream cheese, eggs, and sour cream out ahead of time so they soften. This makes blending easier and reduces the risk of a lumpy or overworked batter.

Melt the chocolate: Melt the dark chocolate in short bursts in the microwave or over a double boiler. Let it cool slightly before folding it into the batter.

A food processor or stand mixer with short pulses is ideal because it mixes thoroughly without incorporating too much air.

Combine the filling: Beat cream cheese until smooth, add the sugar, then blend in Irish cream, vodka, vanilla, sour cream, and the cooled melted chocolate. Add cornstarch to help prevent cracks and give the cheesecake stability.

Add eggs one at a time, pulsing briefly after each addition. Overbeating the eggs will trap air and cause the cheesecake to puff, then collapse or develop an uneven texture.

Lightly grease the sides of the springform pan, pour in the filling, and gently tap the pan on the counter to release any air bubbles.

Optionally wrap the top edge of the pan with foil to reduce condensation forming on the cheesecake. A silicone sling or a foil sling makes lowering and removing the pan from the Instant Pot much easier.

Pressure cook: Pour 1 cup of water into the Instant Pot inner liner and lower the cheesecake (on its sling) into the pot. Close the lid and pressure cook on HIGH for 46 minutes using the MANUAL/PRESSURE COOK setting.

Natural pressure release: Let the Instant Pot naturally release pressure for about 18 minutes—do not open the pot during this time.

Cool and chill: Carefully remove the cheesecake, remove foil, and dab any condensation with a paper towel. Let the cheesecake sit at room temperature for 10 minutes, then refrigerate uncovered for at least 24 hours to set fully.

Once chilled, remove the cheesecake from the pan, decorate with whipped cream and chocolate curls if desired, slice, and serve.

Homemade Whipped Cream

Irish cream whipped cream pairs perfectly with this cheesecake. To make it, chill a mixing bowl and beat heavy cream with granulated sugar until soft peaks form. Add 1–2 tablespoons Irish cream and continue beating to stiff peaks.

If you plan to pipe the whipped cream and want it to hold shape, stabilize it with 1/2 teaspoon unflavored gelatin dissolved in 2 tablespoons hot water. Cool the gelatin slightly and add it at the end of whipping before piping.

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Can You Freeze Cheesecake?

Yes. Pre-slice the chilled cheesecake, wrap slices tightly, and freeze. For easiest slicing, cut immediately after removing from the refrigerator using a knife warmed in hot water and wiped clean between cuts.

For best quality, freeze for up to one month.

Different Size Cheesecakes and Pans

If you have an 8-quart Instant Pot, you can still make this cheesecake in the 7-inch springform pan or in an 8-inch pan. Using the ingredients as written in a 7-inch pan produces a slightly shorter cheesecake but the flavor is the same.

If using an 8-inch pan, increase the cook time by about 5 minutes and ensure the cheesecake reaches a gentle jiggle in the center before cooling and chilling.

Recipe