Get ready to fall in love with this Hot Cocoa Cheesecake topped with marshmallows, perfectly prepared in the Instant Pot.

Making cheesecakes in the Instant Pot has become my go-to lately: quick, reliable, and creamy every time.

This hot cocoa–inspired cheesecake captures everything I love about a mug of cocoa but in dessert form. If you enjoy hot chocolate, this cake is a dream. Pair a slice with a warm mug and you have the perfect cozy treat.

My kids would definitely approve—anything hot cocoa or cheesecake-related is an instant favorite in our house.

Ingredients to Make Instant Pot Hot Cocoa Cheesecake with Marshmallow Topping

This recipe is organized into four ingredient sections for clarity.

Start with the crust, which forms the base. Next comes the chocolate filling, where cream cheese, melted chocolate, and espresso powder create a rich layer. The third component is a marshmallow swirl filling that adds light, sweet contrast. Finally, a toasted marshmallow topping finishes the cake.

How to Make Hot Cocoa Instant Pot Cheesecake

1. Make the crust

Lightly spray the sides and bottom of an 8-inch springform pan with non-stick baking spray. Combine cookie crumbs, brown sugar, and melted butter until the mixture resembles wet sand. Press it into the bottom and about ¾ inch up the sides of the pan. Freeze the crust while you prepare the fillings.

2. Make the chocolate filling

In an electric mixer on medium speed, beat cream cheese, milk, and granulated sugar until light and fluffy. Add the eggs one at a time, mixing until each is incorporated. Stir in vanilla extract and flour. Melt the chocolate chips with the espresso powder in a microwave-safe bowl and allow to cool to room temperature. Fold the cooled chocolate into the filling at low speed until combined, then pour the chocolate filling over the chilled crust.

3. Make the marshmallow swirl filling

Beat cream cheese and sugar until fluffy. Mix in marshmallow fluff, the reserved tablespoon of milk, and clear vanilla. Add the egg and beat just until combined, then stir in the flour. Spoon dollops of the marshmallow filling over the chocolate layer and swirl gently with a butter knife to create a marbled effect.

4. Cook the cheesecake in the Instant Pot

Cover the springform pan with foil, sealing the edges. Pour 1½ cups water into the bottom of the Instant Pot, place the trivet inside, and carefully lower the cheesecake onto the trivet. Seal the lid and cook at high pressure for 55 minutes. When the time is up, let the pressure naturally rest for 10 minutes, then release any remaining pressure and remove the cheesecake to a wire rack to cool completely. Once cool, remove from the pan and transfer to a serving plate or an oven-proof dish if you plan to brown the topping in the oven.

5. Make and brown the topping

Whip egg whites with a pinch of salt until they form soft peaks. Add the marshmallow cream and beat on high until stiff peaks form. Spread the marshmallow topping over the cooled cheesecake and brown it with a baker’s torch or briefly under the oven broiler, watching carefully to avoid burning. Chill the cheesecake thoroughly in the refrigerator before serving. For cleaner slices, dip a knife in hot water, dry it, and wipe between cuts.

This Hot Cocoa Cheesecake is rich, creamy, and fun to make. Store-bought marshmallow components keep prep simple while the Instant Pot ensures a consistently smooth texture.

Pin this recipe to your favorite dessert board so you can find it next time you want a decadent cocoa treat.

Yield: 10-12 servings

Hot Cocoa Cheesecake with Marshmallow – Instant Pot Cheesecake

Prep Time:
25 minutes

Cook Time:
55 minutes

Total Time:
1 hour 20 minutes

Anyone will fall in love with this delicious Hot Cocoa Cheesecake topped with marshmallow and made in the Instant Pot.

Ingredients

Crust

• 1½ cups crushed chocolate cookie crumbs
• 3 tbsp brown sugar
• 4 tbsp melted butter

Chocolate Filling

• 16 oz cream cheese, room temperature
• ⅔ cup granulated sugar
• ⅓ cup milk (reserve 1 tbsp for marshmallow swirl)
• ⅔ tsp vanilla extract
• 3 large eggs, room temperature
• 1½ tbsp all-purpose flour
• 1⅓ cups semi-sweet chocolate chips
• ¼ tsp espresso powder

Marshmallow Swirl Filling

• 8 oz cream cheese, room temperature
• ⅓ cup granulated sugar
• ½ cup marshmallow fluff
• 1 tbsp milk (reserved)
• 1 tsp clear vanilla extract
• 1 large egg, room temperature
• 1 tbsp all-purpose flour

Topping

• 3 large egg whites
• ⅛ tsp salt
• 1 cup marshmallow cream

Instructions

Crust

1. Lightly spray the sides and bottom of an 8-inch springform pan with non-stick baking spray.
2. Combine cookie crumbs, brown sugar, and melted butter until it resembles wet sand. Press into the bottom and about ¾ inch up the sides.
3. Place crust in the freezer while preparing the filling.

Chocolate Filling

1. Beat cream cheese, milk, and sugar on medium until light and fluffy.
2. Add eggs one at a time, mixing after each addition.
3. Stir in vanilla and flour.
4. Melt chocolate chips with espresso powder, cool, then fold into the filling. Pour into the prepared pan.

Marshmallow Swirl Filling

1. Beat cream cheese and sugar until fluffy.
2. Mix in marshmallow fluff, reserved milk, and vanilla.
3. Add the egg and mix until just combined, then stir in flour.
4. Spoon dollops of marshmallow filling over the chocolate and swirl gently.

Cooking

1. Cover the pan with foil and seal the edges.
2. Pour 1½ cups water into the Instant Pot.
3. Place the cheesecake on the trivet, lower into the pot, seal, and cook at high pressure for 55 minutes.
4. Let it rest in the pot for 10 minutes, then release pressure manually and cool completely on a wire rack.
5. Remove from the pan and transfer to a serving or oven-proof plate if browning the topping in the oven.

Topping

1. Whip egg whites and salt until soft peaks form.
2. Add marshmallow cream and beat until stiff peaks form.
3. Spread over the cheesecake and brown with a torch or under the broiler.
4. Chill thoroughly before serving. For neat slices, dip a knife in hot water, dry it, and wipe between cuts.

For more Instant Pot Cheesecakes, check these out, too.

Gluten-Free Instant Pot Cheesecake

Instant Pot Reese’s Chocolate Peanut Butter Cheesecake