Instant Pot Cheesecake

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Did you know you can make cheesecake in your Instant Pot? This easy Instant Pot Cheesecake recipe has all the classic flavors with a graham cracker crust and strawberry topping!

Photo collage showing an instant pot cheesecake on a stand and a slice of cheesecake

The Perfect Instant Pot Cheesecake

I’m a big fan of cheesecake and if you’ve been hanging around here long, you probably know that. I have so many cheesecake recipes! But lately I’ve been getting questions about the Instant Pot, so I finally got one and gave it a try.

I was a little skeptical about making cheesecake in an instant pot. Why? Because cheesecake texture is important and I wasn’t sure it’d be the same. I was wrong though. The instant pot worked great and it was super quick!

Top view of a cheesecake on a white plate surrounded by strawberries

Why Make Cheesecake in an Instant Pot?

You may be asking yourself: Why make a cheesecake in the Instant Pot when old-fashioned methods work perfectly well? I wondered the same thing but now that I know how to do it, I love having this easy recipe in my Instant Pot recipe collection. Plus, Instant Pot Cheesecake has these benefits:

  • It’s less work. Making a cheesecake in the Instant Pot ended up being less work! There’s no need for wrapping a pan and prepping for a water bath because the instant pot basically acts as the water bath.
  • It’s faster. The baking time was cut down tremendously. There’s no doubt that making cheesecake in your Instant Pot is much faster than going the oven route.
  • You can make a smaller cheesecake. If you’re looking for a smaller sized cheesecake that’s quick to make, this is a great option!

 

Side view showing a slice of cheesecake on a white plate topped with strawberries.

Recipe Ingredients

Making your cheesecake in the Instant Pot doesn’t require fancy ingredients. In fact, you can use the same ingredients you would for making a classic cheesecake. Here’s what you’ll need:

For the Crust

  • Graham Cracker Crumbs
  • Sugar
  • Salted butter

For the Cheesecake Filling

  • Cream Cheese: At room temperature so that it’s easy to mix and you don’t get lumps.
  • Sugar
  • All Purpose Flour
  • Sour Cream
  • Vanilla Extract
  • Eggs
A homemade cheesecake on a stand surrounded by strawberries

How to Make Instant Pot Cheesecake

I know the idea of making cheesecake in an Instant Pot might feel intimidating. But it’s easier than you’d think! Just following these steps and you’ll be eating perfect cheesecake in no time.

1. Prep your pan. Line a 7-inch springform pan with parchment paper in the bottom and grease the sides.

2. Make the crust. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and about 1/3 of the way up the sides of the springform pan.

3. Chill the crust. Place the pan and crust in the freezer while you making the filling.

4. Make the cheesecake filling. In a large bowl, beat the cream cheese, sugar and flour on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.

5. Add the sour cream and vanilla extract and mix on low speed until well combined.

6. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.

7. Pour the cheesecake batter into the crust and cover the top of the pan with some aluminum foil.

8. Place the cheesecake in your Instant Pot. Pour 1 1/2 cups of water into the Instant Pot inner pot and and place the trivet that came with the pot in the bottom of the pot. Create a foil “sling” that’s folded 2-3 times lengthwise. You’ll use the sling to put the cheesecake into pot and remove it after it’s done (or you could purchase this sling). Use the sling to lower the cheesecake into the pot.

9. Cook your cheesecake. Secure the Instant Pot lid and press “manual”. Cook on high pressure for 30 minutes.

10. Do a natural release. Allow the pressure to release naturally for 10 minutes, and then release the rest of the pressure in the pot.

11. Remove the cheesecake. Use the sling to remove the cheesecake from the pot, then uncover the cheesecake and allow it to cool to room temperature. If there’s some water on top of the cheesecake (it’s condensation that forms under the foil), gently dab it with a paper towel.

12. Chill. Refrigerate the cheesecake until cold and firm, 5-6 hours or overnight.

13. Add your favorite cheesecake toppings! Remove the cheesecake from the springform pan and serve with your desired toppings.

A slice of instant pot cheesecake on a white plate topped with strawberries

Tips for the Best Instant Pot Cheesecake

  • Use a foil cover. I tested this cheesecake with and without a foil cover on top while baking. Overall, I preferred using the foil on top. Not only does it help prevent cracking, it also just gives you a nicer looking end result. I definitely recommend wrapping the top of the pan with some foil while it bakes.
  • Use a foil sling or a silicone sling. To put the cheesecake into the pot, you can create a foil sling or you can purchase a silicone sling, if you think you’ll make cheesecakes in the instant pot often. The silicone sling is quite handy.
  • Use room temperature ingredients. They blend together better and will give you a smoother end result.
Side view of an instant pot cheesecake on a stand topped with sliced strawberries.

Topping Ideas

The final cheesecake is delicious!  It’s dense, creamy and full of flavor.

When you’re ready to serve your cheesecake, have fun with the toppings! I have used a simple strawberry topping in this recipe, but there are so many other things you could do. Here are some ideas:

A slice of homemade cheesecake on a plate with a bite taken out.

Frequently Asked Questions

How do I store Instant Pot Cheesecake?

This cheesecake will keep in the fridge for about a week. Cover it loosely with aluminum foil or plastic wrap.

Can I freeze this cheesecake?

Yes, you can freeze this cheesecake before you add any toppings. Wrap it tightly in plastic wrap, then wrap it with aluminum foil. It will keep in the freezer for 2-3 months.

How do I remove cheesecake from a springform pan?

Carefully run a butter knife around the edges of the pan after your cheesecake has finished chilling. This will loosen it up. Then unbuckle the springform pan and remove the band. Transfer to a serving dish and run a long, thin knife under the cheesecake and gently slide the pan bottom out from under the cheesecake.

Easy Instant Pot Cheesecake Recipe

Did you know you can make cheesecake in your Instant Pot? This easy Instant Pot Cheesecake recipe has all the classic flavors with graham cracker crust and strawberry topping!

  • Author: Lindsay
  • Prep Time: 6 hours 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 6 hours 55 minutes
  • Yield: 1 1x
  • Category: Cheesecake
  • Method: Instant Pot
  • Cuisine: American

Ingredients

Crust

  • 1 cup (134g) graham cracker crumbs
  • 2 tbsp (26g) sugar
  • 4 tbsp (56g) salted butter, melted

Cheesecake filling

  • 16 ounces (452g) cream cheese, room temperature
  • 2/3 cup (138g) sugar
  • 2 tbsp (16g) all purpose flour
  • 2/3 cup (153g) sour cream
  • 1 tbsp vanilla extract
  • 2 large eggs, room temperature

Instructions

  1. Line a 7-inch springform pan with parchment paper in the bottom and grease the sides.
  2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and about 1/3 of the way up the sides of the springform pan.
  3. Place the pan and crust in the freezer while you making the filling.
  4. In a large bowl, beat the cream cheese, sugar and flour on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
  5. Add the sour cream and vanilla extract and mix on low speed until well combined.
  6. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
  7. Pour the cheesecake batter into the crust and cover the top of the pan with some aluminum foil.
  8. Pour 1 1/2 cups of water into the Instant Pot inner pot and and place the trivet that came with the pot in the bottom of the pot. Create a foil “sling” that’s folded 2-3 times lengthwise. You’ll use the sling to put the cheesecake into pot and remove it after it’s done (or you could purchase this sling). Use the sling to lower the cheesecake into the pot.
  9. Secure the Instant Pot lid and press “manual”. Cook on high pressure for 30 minutes.
  10. Allow the pressure to release naturally for 10 minutes, and then release the rest of the pressure in the pot.
  11. Use the sling to remove the cheesecake from the pot, then uncover the cheesecake and allow it to cool to room temperature. Is there’s some water on top of the cheesecake (it’s condensation that forms under the foil), gently dab it with a paper towel.
  12. Refrigerate the cheesecake until cold and firm, 5-6 hours or overnight.
  13. Remove the cheesecake from the springform pan and serve with your desired toppings.

Keywords: instant pot cheesecake recipe, easy cheesecake recipe, no bake cheesecake, no water bath cheesecake

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