Instant Pot Cheesecake

This Instant Pot cheesecake recipe is so quick and easy; you will want to make all your cheesecakes in your electric pressure cooker! We have tested this recipe over and over again so you can make a perfectly smooth, delicious cheesecake of your dreams! 

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If you’re looking for crowd-pleasing dessert recipes, this homemade cheesecake is a must-make. The perfect amount of crunch from the crust balances the creaminess of the filling. We love topping it with a scoop of cherry pie filling for the finishing touch. 

You Will Love This Easy Instant Pot Cheesecake

• The batter and crust are so easy to make!
• The cheesecake filling has the creamiest, smoothest texture – just like a slice of cheesecake you get at a fancy restaurant!
• Like traditional baked cheesecake, this IP cheesecake needs to chill in the refrigerator before you serve it. So, it’s a great make-ahead dessert for holidays, birthdays, or other special occasions.

Ingredients for Cheesecake in Pressure Cooker

• Water – You will need this for the Instant Pot
• Graham cracker crumbs – We just put the crackers in a resealable bag and crush them with a rolling pin.
• Unsalted butter
• Light brown sugar – Be sure to pack it in a dry measuring cup.
• Cream cheese – Cold cream cheese will not mix well and you’ll end up with lumps in your batter, so take it out early and let it come to room temperature.
• Granulated sugar
• Eggs – Like cream cheese, cold eggs don’t mix as easily, so make sure they are room temperature.
• Heavy cream – Once again it’s easier to mix if it’s room temperature!
• Vanilla extract – Splurge and get the real vanilla extract made with vanilla beans. It will give this cheesecake the best flavor.
• Cornstarch – This helps stabilize the batter and thickens it.

How to Make Cheesecake in an Instant Pot

Graham cracker crust: Mix the graham cracker crumbs with melted butter and brown sugar. Press the mixture into the springform pan and then freeze the crust while you make the filling.

Cheesecake filling: Beat the cream cheese, granulated sugar, eggs, and cream in a large bowl.

Assemble: Pour the cheesecake batter into the chilled crust and cover the baking pan with foil.

Pressure cook: Pour the water into the IP and place the trivet inside. Place the cheesecake pan on the trivet, secure the lid, and close the vent. Cook the cheesecake on high pressure for 40 minutes.

Natural release: Once the timer goes off, allow the steam to vent naturally for 25 minutes. Then you can open the vent.

Cool: Place the cheesecake on a cooling rack and take off the foil. After an hour, run a knife around the edge of the cake to loosen the edges.

Chill: Cover the cheesecake with foil and refrigerate it overnight so it can fully set.

Serve! Unlatch the springform pan and remove the ring. Slice and serve the cheesecake with your favorite toppings!

Topping Ideas for Cheesecake

• We love cherry pie filling – it’s easy and pairs perfectly with the cheesecake!
• Or, try some homemade strawberry sauce or blueberry sauce.
• A drizzle of chocolate syrup or chocolate ganache for all the chocolate fans!
• Some caramel sauce would also be delicious!

How should you store Instant Pot cheesecake?

Keep it covered and store it in the refrigerator. It should keep well for three to four days.

Can you freeze cheesecake?

Yes, you should flash freeze it first by placing it on a plate in the freezer. Once it is frozen wrap the cheesecake in plastic wrap and place it back in the freezer. It will keep for up to one month.

Instant Pot Cheesecake Recipe Tips

• Use room temperature ingredients for the best cheesecake. Cold ingredients don’t mix as well, so remember to leave the cream cheese, eggs, and creamy out at room temperature before you make the cheesecake.
• I love a graham cracker crust, but you can use crushed Oreos, gingersnaps, shortbread cookies, chocolate wafer cookies, or vanilla wafers. Basically, any crunchy cookie will work!
• When you mix the batter, be sure to scrape down the sides of the bowl so everything is mixed.
• When you cover the cheesecake before you bake it, use a long piece of foil so it’s more like a tent. You want some space between the top of the cheesecake and the foil so they don’t touch.
• The cheesecake will be jiggly when you first take it out of the Instant Pot. It will set up as it cools at room temperature. If your cheesecake doesn’t set, you can place it back in the IP and cook it for 10 minutes more with a 10-minute natural release.
• Don’t skip the chilling step! The cheesecake needs to chill so it sets up properly. If you skip this step, it will ooze and you won’t get clean slices.

I can’t wait for you to try this Instant Pot cheesecake! It’s so much easier than the oven and it comes out perfectly every time. Every bite is a cool and creamy slice of dessert heaven – Enjoy!

More Cheesecake Recipes

• Love peanut butter? You have to try my Peanut Butter Cup Cheesecake!
• No-Bake Chocolate Cheesecake is one of my favorite summer desserts – you will love it, too!
• Berry Cheesecake Crumble Bars are so easy and so delicious.

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

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5 from 1 vote

Instant Pot Cheesecake

Creamy, delicious Instant Pot Cheesecake is so easy to make!

Prep:10 mins

Cook:1 hr 5 mins

Chilling Time:6 hrs

Total:7 hrs 15 mins

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Ingredients

Ingredients:

• ▢ 1 ½ cups of water for the Instant Pot

Crust:

• ▢ 1 ½ cups graham cracker crumbs
• ▢ ¼ cup unsalted butter
• ▢ 2 Tablespoons light brown sugar packed

Filling:

• ▢ 14 ounces cream cheese room temperature
• ▢ ½ cup granulated sugar
• ▢ 2 large eggs room temperature
• ▢ ½ cup heavy cream room temperature
• ▢ 1 Tablespoon vanilla extract
• ▢ 1 Tablespoon cornstarch

For Serving (optional):

• ▢ Cherry Pie Filling

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Instructions

• Using a non-stick spray coat a 7×3 springform pan.
• Add graham cracker crumbs, melted unsalted butter, brown sugar, and mix until it all coated with butter and damp. (Full graham cracker pieces can be pulsed in a food processor until they are crumbs)
• Pour the mixture into the springform pan and start to smooth out your crust. Start by spreading it somewhat evenly across the bottom, and then using a measuring cup or glass with a flat bottom to pack it down and more evenly.
• Place the springform pan in the freezer for 25 minutes.
• While your crust is freezing, on medium beat together your softened cream cheese and sugar.
• Then add the remaining ingredients and beat until smooth. If you need to scrape down the sides to ensure everything is well combined.
• Remove the springform pan from the freezer and pre-fit a “lid” with tinfoil. Create it so it is loose at the top in case the cheesecake rises to touch it (it will settle back down), but tight along the sides. Set this aside.
• Pour the batter into the springform pan ensuring your mixture leaves about ¼ inch at the top, and then place your tin foil “lid” on top.
• Add 1 ½ cups of water to the Instant Pot, the trivet, and your springform pan (gently) and secure the lid with the value closed.
• In manual mode set your timer to 40 minutes; on high if you have the option and press start. When the machine is done allow the pressure to release naturally for 25 minutes before opening the lid and removing your cheesecake.
• Place the cheesecake on a cooling rack and remove the tin foil (save for later) for about an hour then scrape around the edges with a sharp knife. (The center may look a little jiggly, but it will change as it cools. If it does not, you can put it back in the Instant Pot for 10 minutes with another 10-minute natural release before opening the lid).
• Put the tin foil back on and move the cheesecake to the fridge and allow it to set overnight or at least 6-8 hours before removing it from the springform pan.
• Serve as is or with cherry pie filling on top.

Tips

• Use room temperature ingredients for the best cheesecake. Cold ingredients don’t mix as well, so remember to leave the cream cheese, eggs, and creamy out at room temperature before you make the cheesecake.
• I love a graham cracker crust, but you can use crushed Oreos, gingersnaps, shortbread cookies, chocolate wafer cookies, or vanilla wafers. Basically, any crunchy cookie will work!
• When you mix the batter, be sure to scrape down the sides of the bowl so everything is mixed.
• When you cover the cheesecake before you bake it, use a long piece of foil so it’s more like a tent. You want some space between the top of the cheesecake and the foil so they don’t touch.
• The cheesecake will be jiggly when you first take it out of the Instant Pot. It will set up as it cools at room temperature. If your cheesecake doesn’t set, you can place it back in the IP and cook it for 10 minutes more with a 10-minute natural release.
• Don’t skip the chilling step! The cheesecake needs to chill so it sets up properly. If you skip this step, it will ooze and you won’t get clean slices.

Nutrition Information

Calories: 426kcal (21%), Carbohydrates: 32g (11%), Protein: 6g (12%), Fat: 31g (48%), Saturated Fat: 18g (113%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 123mg (41%), Sodium: 281mg (12%), Potassium: 131mg (4%), Fiber: 1g (4%), Sugar: 22g (24%), Vitamin A: 1122IU (22%), Vitamin C: 1mg (1%), Calcium: 81mg (8%), Iron: 1mg (6%)

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We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.