This Easy Instant Pot Cheesecake is the creamiest, most luscious cheesecake you’ll make in your pressure cooker! It is foolproof and pairs perfectly with all toppings!
This recipe was first posted on Spend with Pennies.
Table of Contents
It is time, folks.
Time to set aside our obsession with this Instant Pot Pot Roast and move on to cheesecake.
This right here is our next Instant Pot obsession, and I don’t think anyone is mad about it.
Why we love this Instant Pot Cheesecake:
How do I even answer that? There is just so much to love.
I’ll admit, even though cheesecake is my truest dessert love (when I first got my Instant Pot I wasn’t one of the ones rushing to make a cheesecake.
I was happy whipping up this Best Vanilla Cheesecake recipe (the one I adapted for this Instant Pot cheesecake recipe!), or this Easy Cheesecake recipe when I was short on time or motivation.
I’ve always thought of the pressure cooker like a slow cooker, just really fast, so I started with large cuts of meats, soups and stews and didn’t venture much into desserts.
Now I wish I’d started sooner!
I know now that the Instant Pot is one of the best tools for cooking a “baked” cheesecake, because of the moist environment.
Rather than fiddling with water baths in the oven, we can just rest our cheesecake pan on the trivet of our Instant Pot and let the steam work its magic.
What we get? A smooth, incredibly creamy cheesecake that is nearly foolproof, and cooks in about a quarter of the time!
How to make Instant Pot Cheesecake:
- Bake the crust: I prefer to bake my crust because it really helps the crust to firm up and stay crispy. You can skip this step if you must, but just know that your crust will be softer.
- Room temperature ingredients: this is crucial with all cheesecake recipes, because cold cream cheese does not beat into a smooth batter.
- Don’t overmix: When we overmix, we add too much air to the batter, and air bubbles in cheesecake — especially under pressure! — can do funny things while cooking.
- Get a new sealing ring: you can easily find cheap replacement rings for your Instant Pot online, and it’s worth it if you intend to cook sweet and savory dishes. The silicone rings hold on to smells, so if you want a pressure cooker cheesecake with no hint of pot roast, please use a fresh sealing ring.
What kind of pan do I need to make cheesecake in the Instant Pot?
This cheesecake recipe is designed for a 7″ pan. A 7″ pan fits perfectly in my 6 quart Instant Pot, but you will have a little extra room if you are using an 8 quart.
I use a Fat Daddio’s 7″ push pan as opposed to a springform pan, but either will work.
I like the push pan for the Instant Pot because you don’t have the clasp on the side taking up valuable space!
Make this cheesecake your own:
While the Instant Pot isn’t the safest place to experiment with recipes, there are a few easy ways you can mix things up once you have perfect the basic, vanilla cheesecake.
- Experiment with the flavor of cookies you use in the crust: swap the graham crackers for chocolate baking crumbs or another hard cookie on the grocery store shelf.
- Add a couple tablespoons of cocoa powder to the filling with the sugar — keep in mind that cocoa often adds bitterness, so don’t add too much.
- Stir in crushed Oreo cookies, or another crumbled cookie.
- Add a couple tablespoons of lemon or lime zest to the filling with the sugar for a citrusy twist.
- Stir in a spoonful of strawberry Jello powder or pureed freeze fried strawberries for a strawberry twist.
Easy Instant Pot Cheesecake
written by Ashley Fehr
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 500 grams full fat cream cheese (room temperature) 2 packages or 16oz
- 3/4 cup granulated sugar
- 1/2 cup full fat sour cream or Greek yogurt plain (room temperature)
- 2 eggs (room temperature)
- 1 teaspoon vanilla
- 1 cup water
Instructions
- Preheat oven to 350 degrees F.
- In a medium bowl, stir together graham crumbs and butter. Press into the bottom and about 1″ up the sides of a 7″ springform pan or push pan.
- Bake crust for 10 minutes, or until firm. Set aside.
- In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth, scraping down the sides once.
- Add sugar and beat on low speed until smooth — using low speed helps to prevent adding unnecessary air bubbles to the batter.
- Add sour cream and beat on low speed just until smooth.
- Add eggs and vanilla and beat on low speed until smooth.
- Pour into prepared crust. Tap pan gently on the counter to bring air bubbles to the top, then pop with a fork or knife.
- Tear off a long piece of foil and fold it lengthwise to create a long narrow sling.
- Pour the water into the Instant Pot (I use a 6 quart – use 1.5 cups for 8 quart), then place the trivet inside. Place the sling on top of the trivet, bending it to lay flat on the bottom and stick up the sides, as shown in the photo above.
- Place pan on top of the sling, and fold the ends of the sling over top the pan so you can put the lid on.
- Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook, high pressure, for 32 minutes. It will take about 10 minutes to build pressure and begin counting down.
- When the cook time is over, turn the Instant Pot off and allow the pressure to release naturally before opening the valve and removing the lid — this should take about 15 minutes.
- Remove the pan from the Instant Pot using the sling. Set on a wire rack to cool to room temperature before refrigerating for 8 hours or overnight.
- Slice and serve.
Nutrition Information
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Susan says
Excited to try this recipe! Can it be done in small ramekins for individual servings? Thanks!
Jo says
OMGosh! Amazing and easy. This is my 1st time to use my IP for cheesecake and I will forever be doing it this way. That comment from that Chris was so unnecessary but u answered back perfectly.
Thank you for this amazing recipe
The Recipe Rebel says
Hi Jo! So glad you enjoyed the recipe! Thank you for this review!
Donna Powers says
I’ve just made my 3rd cheesecake using this recipe, each time serving it to guests. I will serve it again tonight to returning friends who specifically asked for it. I love that I don’t have to mess with the water bath in the oven. I’ve learned to be diligent about cleaning the silicone gasket on the IP between uses so it doesn’t absorb the odors of other foods. Thank you for your recipe.
Ashley Fehr says
Thanks Donna! I love making it in the Instant Pot too!
..Eileen says
Ashley<can I use flavored Greek yogurt ??
Ashley Fehr says
Absolutely!
Becca says
Hi! Thanks for sharing your recipe! I have an 8″ springform pan. Do you know if I’ll need to make any adjustments to the recipe or baking time as a result? TIA!
Ashley Fehr says
It will be slightly thinner so you may be able to reduce the cook time to 30 minutes.
Trish says
Hi
I’m about to make this recipe in a push up pan but I need to know if I should grease it just in case? I normally make it in a spring form pan. Thanks! BTW to those naysayers about making this cheesecake in the instant pot versus the traditional way you’re SO MISSING OUT! This is the ONLY way I’ll ever make a cheesecake!!!!
Ashley Fehr says
I don’t usually, but it can’t hurt!
Jeanne says
Can the cheesecake be frozen? If so how do you wrap it? How long will it last in the freezer? It looks delicious.
Ashley Fehr says
Yes definitely! I would freeze solid then wrap in plastic wrap and foil, and freeze up to 3 months.
Alysha says
I made this recipe to a T and it keeps saying food burn. I’m not sure what I did wrong
Ashley Fehr says
Hi Alysha! That is not actually possible. With water on the bottom, and the cheesecake on a trivet, and the Instant Pot sealed, there is no way you could get a burn notice.
Priscilla Dade says
I had the same issue. Mine kept giving me the burn signal and when I opened the lid, the pressure was gone and all the water was gone. I had to refill it twice and it kept stopping the pressure and cooking it. I got so frustrated that I ended the cooking and put it in the frig to cool. Let’s hope it taste right.
The Recipe Rebel says
Hi Priscilla, is any air or liquid escaping while your post is coming up to pressure? This sounds like a sealing issue because there should definitely be water left in the bottom. If the pot doesn’t seal properly air/water will escape when it comes up to pressure and would likely give you a burn signal.
Arlene says
I absolutely love, love, love, this recipe. Thank you so much for sharing it. It’s so easy to make. I am actually making it for my husband’s Valentine’s gift. He loved it so much the first time I made it. I definitely recommend.
Ashley Fehr says
Thanks Arlene! I’m glad you liked it!
Marsha E Peterson says
I have made this twice and it is fabulous! I didn’t use a foil sling and the 2nd time I made it, I had trouble getting it out of the Instapot (because I was having hand trouble). I have made baked cheesecakes many times and this was faster! I also prefer the smaller size but can make a baked one if I need a larger cheesecake. Served it plain and the next time with sea salt carmel and honey glazed pecans.
Ashley Fehr says
I’m so glad you liked it Marsha!
Sally says
Hi,
Looks like a great and easy recipe! Do you use the normal or high setting when selecting the pressure cook function on the instant pot?
Thanks!
Ashley Fehr says
I always use high pressure unless otherwise specified
Gretchen says
Is there a easy way to remove the cheesecake from the bottom of the pan to set on a serving tray? I used spatulas but ended up cracking my cheesecake; however I was in a hurry and did not let it cool as I should have. Tastes great anyhow!
Ashley Fehr says
If you refrigerate the cheesecake for longer it will definitely hold up better when you wish to move it. Some parchment paper along the base can also help!
Lori says
Do you cover the pan with foil before placing on sling?
Ashley Fehr says
No I have tried both and found that it cooks best uncovered
Jen says
This looks so creamy and perfect! My oldest loves cheesecake but I’ve never tried my hand at making one because it always looks like so much work. This recipe definitely seems like I might be able to pull it off. Going to make it this weekend. Thanks!
Ashley Fehr says
Thanks Jen! I’d love to hear how it goes!
Suzy says
This came out great! So creamy and the flavor is amazing! Will definitely be making again!
Ashley Fehr says
Thanks Suzy!
Betsy says
It is truly unbelievable all the amazing things a person can make in their Instant Pot! This cheesecake is so incredibly delicious and creamy! I could eat this for every meal… 😀
Ashley Fehr says
I think I could too!
wilhelmina says
This cheesecake it a total game changer! It turns out perfectly every time!!!
Ashley Fehr says
I’m so glad!
Mike says
The recipe sounds delicious I’m gonna give it a try. How much water do you put in the pressure cooker?
Ashley Fehr says
I put 1.5 cups of water in the bottom. I hope you enjoy it!
Wagner Christy says
How much water should be placed into the bottom of the pan? The recipe doesn’t specify. Thank you!
Ashley Fehr says
The amount of water required is listed in the recipe card
Chris says
so you have to refrigerate for 8 hours or overnight after letting cool to room temperature after baking? sonnot something you can eat the same day you make it? how is this better then normal cheesecake recipes? sounds more like a gimmick then really a good recipe. or someone getting paid from instant pot for gimmicky recipes. not sure I want to try this over a normal cheesecake recipe.
Ashley Fehr says
So I’m not sure why you are here then? Feel free to just leave if you are not interested, no need to leave your negativity around here. I’ve listed the reasons we prefer it over baked cheesecake. I am not paid for gimmicky Instant Pot recipes. Have you made ANY cheesecake before? All have to be cooled to room temperature and then chilled overnight. Please don’t make this recipe, you probably won’t like it.
Megan says
I plan to try this recipe this weekend… but I’ve made at least 50 instant pot cheesecakes and they are all fantastic. Much easier than dealing with a water bath, typically no cracked tops, fantastic texture ——and no one ever said just because you make it in the IP it’ll be ready in 5 min. Your comment was completely unnecessary and way off base.
Thanks OP for sharing the recipe!!
Ashley Fehr says
Thanks Megan!