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a slice of mounds cheesecake up close.

Instant Pot Mounds Cheesecake

Julie
Inspired by the candy bar, this instant pot mounds cheesecake is chocolate coconut perfection. Layers of cookie crust, two cheesecake fillings, and a coconut topping make an indulgent and beautiful dessert.
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Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 10

Equipment

  • Instant Pot

Ingredients
  

  • 2 cups chocolate graham cookies crushed
  • 2 tbsp granulated sugar
  • 3 tbsp butter softened

Coconut Layer

  • 16 oz cream cheese softened
  • 2 large eggs room temperature
  • 2 tsp coconut extract
  • 3/4 cup granulated sugar
  • 3 tbsp cornstarch
  • 1/2 cup coconut cream not coconut milk

Chocolate Layer

  • 2 oz heavy cream
  • 1/2 cup bittersweet chocolate chopped
  • 8 oz cream cheese softened
  • 1/3 cup granulated sugar
  • 1/4 cup sour cream
  • 1 tsp vanilla extract
  • 1 large egg room temperature
  • 1 egg yolk room temperature

Topping

  • 1 1/2 cup powdered sugar
  • 1/4 cup milk
  • 1/4 tsp salt
  • 1 cup sweetened coconut

Instructions
 

  • Cut a piece of parchment paper the size of the bottom of your 8-inch springform pan. Lightly spray paper and sides on the pan with a non-stick cooking spray. Combine chocolate cookie crumbs, granulated sugar, and softened butter. Should resemble wet sand. Press into the bottom and about ½-inch up the side of the prepared pan. Place the pan in the freezer while preparing the filling.
  • Beat cream cheese, corn starch, granulated sugar, coconut extract, and coconut cream until fluffy. Add in eggs and beat on low, just until combined. Pour into pan and place back in the freezer while mixing the chocolate layer.
  • In a microwave-safe bowl, add chocolate and cream. Heat in 10- second increments, stirring between each until melted. Set aside and allow to cool. Using a hand-held mixer, beat cream cheese until light and fluffy. Add sugar and beat again until fluffy. Add cooled chocolate, extract and sour cream and mix until combined completely. Add egg and egg yolk and mix on low just until combined. Pour on top of the first layer in the cheesecake pan.
  • Put a piece of aluminum foil on top of the pan and seal edges. Add one cup of water to the bottom of the Instant Pot. Place the cheesecake pan on the trivet and lower it into the pot. Seal Instant Pot lid according to Instant Pot instructions and cook on high for 35 min. Let rest for 10 min. then manually release.
  • Spread the coconut on a baking sheet and toast in a 400° oven for about 10 min. or until browned. Mix together the powdered sugar, half of the milk, vanilla extract, and salt till light and fluffy. Add more of the milk as needed to make a piping consistency. Using a #3 or similar small writing tip, make a lattice on the cake by running lines vertically, then horizontally across the cake. Using a #4-B open star tip (or similar) pipe an edge around the cake. Sprinkle toasted coconut across the top of the cheesecake.
  • Refrigerate for a minimum of 4 hours before enjoying.

Notes

Please read the instant pot manual guide before using it. 
Keyword Instant Pot Cheesecake, Instant Pot Mounds Cheesecake, Mounds Cheesecake
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