Recipe Details
Ingredients
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6ounceschocolate cookie crumbs
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cooking spray
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2tablespoonsmelted butter
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2(8 ounce) packagescream cheese, at room temperature
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2eggs
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⅔cupwhite sugar
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½cupvanilla and honey Greek yogurt, at room temperature
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2tablespoonscornstarch
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1tablespoonblack onyx cocoa powder (from Savory Spice Shop®)
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¼cupminiature semisweet chocolate chips
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½cupmorello cherries, sliced in half and drained
Cooking Directions
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Preheat the oven to 325 degrees F (165 degrees C).
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Pulse the chocolate wafers in a blender until finely ground. Spray the bottom of a cheesecake pan with cooking spray. Pour crumbs into the bottom of the pan and pour melted butter on top. Mix and lightly press crust over the bottom of the pan and slightly up the edges.
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Bake crust in the preheated oven until lightly browned, about 8 minutes. Remove from oven and cool completely.
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Combine cream cheese, eggs, sugar, yogurt, cornstarch, and cocoa powder in a bowl; beat with an electric blender until creamy. Fold in mini chocolate chips.
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Pour some of the cheesecake filling into the cooled crust. Top with a handful of sliced morello cherries. Repeat layers until all cherries and filling have been added.
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Pour 1/2 cup of water into a multi-functional pressure cooker (such as Instant Pot). Add an elevated rack and set cheesecake pan on top of the rack. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 31 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure using the natural-release method according to manufacturer’s instructions, about 12 minutes. Unlock and remove the lid. Remove cheesecake and let cool. Cover and refrigerate before serving, 8 hours to overnight.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories445 | |
% Daily Value * | |
Total Fat 29g |
37% |
Saturated Fat 17g |
84% |
Cholesterol 117mg |
39% |
Sodium 332mg |
14% |
Total Carbohydrate 41g |
15% |
Dietary Fiber 2g |
5% |
Total Sugars 28g |
|
Protein 9g |
|
Vitamin C 0mg |
2% |
Calcium 63mg |
5% |
Iron 2mg |
12% |
Potassium 174mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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