Double Chocolate Fudge Cheesecake is so smooth, chocolaty and comforting, in the very best way, that it will convince even non-cheesecake eaters that it’s time for dessert!
Am I kicked out of the food blogger club if I say I am usually “meh” about cheesecake? Please say no, I’m still in.
This recipe for Double Chocolate Fudge Cheesecake should keep me in the club, because it is THAT GOOD! The first time I tried a bite of this, I was at a luncheon at Melissa’s Produce, where authors Sara De Leeuw and Jane Bonacci were introducing us to the deliciousness in their new book, “The Gluten-Free Instant Pot Cookbook .” More on that later.
I took a bite of it offered by someone else, my eyes widened, and I immediately made a beeline to the buffet to get my own piece.
And don’t tell anyone, but I sneaked up later to get another piece. Don’t judge me. They were small. Can I trust you with that?
It is smooth as silk, exactly chocolaty enough without being overly choco, if you know what I mean, and has the perfect light amount of tang. A small slice of this rich dessert will probably satisfy you, but I won’t tell if you pull a ShockD and go for 2 pieces. Your secret is safe with me.
It’s made in the Instant Pot electric pressure cooker, and no matter how improbable that may seem to you, it works! Sara and Jane have figured out exactly how to coax a maximum-flavor dessert out of a minimum-fuss recipe.
This is in honor of National Cheesecake Day, July 30, because every delicious dessert should have it’s own day. AmIright? To give it proper due, I’ve banded together with other bloggers to bring you a nice selection of cheesecakes. Peruse our list below the recipe, and pick something to make for your own dessert!
Pin the image below ⇓ to save this recipe to your Pinterest board.
Join us for National Cheesecake Day ⇓
A gaggle of food bloggers got together to bring you our best for National Cheesecake Day. Our roundup is sponsored by Triple Chocolate Kitchen . Which one of these will you make first?
- 101 Chocolate Cheesecake Recipes  from Triple Chocolate Kitchen
- No Bake Keto Cheesecake  from Our Good Life
- Cheesecake Truffles  from A Day in the Life on the Farm
- Summer Fruit No Bake Cheesecake  from That Recipe
- Double Chocolate Fudge Cheesecake  in the Instant Pot from Shockingly Delicious
- Lemon Blueberry Cheesecake Verrine  from Simply Inspired Meals
- Instant Pot Cookie Dough Cheesecake  from Join Us, Pull up a Chair
- Berry Granita with Mint Cheesecake Bites  from Delicious Not Gorgeous
- No Bake Lemon Cheesecake  from Red Cottage Chronicles
- Matcha Swirl Cheesecake Bars  from The Spiffy Cookie
- Frozen Chocolate Peanut Butter Cheesecake  from Hostess at Heart
- Mango Cheesecake – No Bake Dessert  from Sneha’s Recipes
“The Gluten-Free Instant Pot Cookbook: Fast-To-Fix and Nourishing Recipes for All Kinds of Electric Pressure Cookers ,” is a wonderful addition to your cookbook library if you have an Instant Pot or other brand of electric pressure cooker. Or if you’re giving an IP to someone or getting one for yourself, include this book as a paired gift. The book takes you from breakfasts and appetizers through soups, grains, pasta, main dishes and all the way to desserts, as we see in today’s recipe. These authors are skilled at demystifying the IP, so if you haven’t taken yours out of the box yet, use their book as a guide to get your courage up. I’ve found the IP far, far easier to use in real life than I imagined. And once you get the hang of it, it’s fun!
And try their recipe ⇑ for Cheesy Poblano Frittata  in the IP, while you’re thinking about pressure cooking.
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