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Instant Pot Cheesecake Recipe

Instant Pot Cheesecake Recipe

This Instant Pot Cheesecake is creamy and delicious with a graham cracker crust. Topped with beautiful fresh berries, this recipe will be a new family favorite! 

Confession time! I LOVE Cheesecake. If I see it on the dessert menu, I immediately will know what I am getting. I’ve made my own cheesecake a few times, but the truth of the matter is, it’s hard! For me at least it is.

But, the Instant Pot is changing all of that! Yup. This Instant Pot Cheesecake recipe is life changing. 

instant pot Cheesecake with strawberries and blueberries

When you make a cheesecake in the Instant Pot, there’s no worrying about leaving your oven door cracked, water baths and more just to make sure there are no cracks in your cheesecake. 

bite of instant pot Cheesecake with strawberries and blueberries

What you need to make an Instant Pot Cheesecake:

  • 7” springform pan (for 6-quart Instant Pot®) – This is the pan and seals I like to use. They fit right into the Instant Pot. Use a designated seal exclusively for baking with your Instant Pot®. Savory dishes will infuse the seal you normally use and affect the flavor of more delicate recipes like this cheesecake.
  • A hand mixer or a stand mixer
  • Parchment paper 
  • Graham cracker crumbs 
  • cream cheese
  • unsalted butter 
  • sugar
  • eggs 
  • And of course an Instant Pot!

Tip: Batter ingredients MUST be room temperature for this recipe to work. Allow 2 hours or more to achieve the correct temperature.

Storing this Instant Pot Cheesecake Recipe

Our eyes are always bigger than our stomachs, so regardless of what we think, you will have leftover cheesecake. Cheesecake can stay in the fridge for about a week, covered with plastic wrap. 

instant pot Cheesecake with strawberries and blueberries

How to make an Instant Pot Cheesecake

Making this cheesecake recipe in the Instant Pot starts off just like any other cheesecake recipe. 

Coat the inside of the springform pan with the non-stick cooking spray or cut the parchment paper to fit the bottom and line the sides. Set aside.

Prepare the crust by combining all ingredients in a medium bowl. Stir until the ingredients are thoroughly combined. Press the crumbly crust into the bottom of the prepared springform pan and spread into a uniform layer covering the entire bottom of the pan. Place in the freezer until ready to use.

Make your batter. Don’t over beat it because it will add too much air into the batter. 

Remove the springform pan from the freezer and pour the batter on top of the chilled crust. Smooth into a uniform layer and gently tap the pan on the counter several times to release any air bubbles in the batter.

Pour the water into the Instant Pot® cooking container and place the springform pan onto the trivet that comes with the Instant Pot®. Carefully place the trivet with the handles positioned upwards for easy removal.

Add the lid and lock into place. Select the “Manual” button and make sure it is set to “High.” Adjust cook time to 30 minutes.

When cook time is complete, allow pressure to release naturally until the pin drops. Carefully remove the lid and lift the cheesecake out by the trivet handles with potholders. Set on the counter to cool for 10-15 minutes before transferring to the refrigerator to chill for at least 4 hours to overnight.

Once chilled, remove from the refrigerator and top with fresh fruit and a sprinkle of powdered sugar, if desired. Slice and serve immediately. Enjoy!

instant pot Cheesecake with strawberries and blueberries

Looking for more delicious cakes? Be sure to check out some of my favorite cake recipes!

Pin this Instant Pot Cheesecake Recipe for later!

instant pot Cheesecake with strawberries and blueberries - momma lew

Instant Pot Cheesecake Recipe

Instant Pot Cheesecake Recipe

Yield: 4-6 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Additional Time: 10 minutes
Total Time: 1 hour 10 minutes

This Instant Pot Cheesecake is creamy and delicious with a graham cracker crust. Topped with beautiful fresh berries, this recipe will be a new family favorite! 

Ingredients

Crust Ingredients:

  • 1 cup graham cracker crumbs
  • 1 tsp vanilla
  • 3 tbsp sugar 
  • 3 tbsp unsalted butter, melted
  • Batter Ingredients
  • 2 8-oz. blocks cream cheese, room temperature
  • 1 t. real vanilla extract
  • 3 tbsp sugar 
  • 2 large eggs, room temperature
  • ¼ c. heavy cream, room temperature
  • *For a sweeter cheesecake, add an additional 1-2 T. of sweetener
  • 1¼ c. water
  • Toppings
  • 1 pint fresh strawberries, sliced lengthwise (as pictured)
  • 1/2 cup fresh blueberries
  • 2 tbsp sugar

Instructions

    Coat the inside of the springform pan with the non-stick cooking spray or cut the parchment paper to fit the bottom and line the sides. Set aside. 

    Prepare the crust by combining all ingredients in a medium bowl. Stir until the ingredients are thoroughly combined. Press the crumbly crust into the bottom of the prepared springform pan and spread into a uniform layer covering the entire bottom of the pan. Place in the freezer until ready to use.

    To prepare the batter, beat the room-temperature cream cheese on medium-low speed until just blended. (Do not overwork to avoid incorporating extra air into the batter).

    Add the vanilla extract and beat for 10 seconds or until just combined.

    Add the sugar and beat for 10-15 seconds or until just combined. Scrape the sides of the bowl with a rubber spatula to incorporate any remaining ingredients into the batter.

    Add the heavy cream and beat for another 10-15 seconds to combine. 

    Finally, add the eggs, one at a time, and beat until just incorporated into the batter. Scrape the sides of the bowl with a rubber spatula as above.

    Remove the springform pan from the freezer and pour the batter on top of the chilled crust. Smooth into a uniform layer and gently tap the pan on the counter several times to release any air bubbles in the batter.

    Pour the water into the Instant Pot® cooking container and place the springform pan onto the trivet that comes with the Instant Pot®. Carefully place the trivet with the handles positioned upwards for easy removal.

    Add the lid and lock into place. Select the “Manual” button and make sure it is set to “High.” Adjust cook time to 30 minutes.

    When cook time is complete, allow pressure to release naturally until the pin drops. Carefully remove the lid and lift the cheesecake out by the trivet handles with potholders.

    Set the cheesecake on the counter to cool for 10-15 minutes before transferring to the refrigerator to chill for at least 4 hours to overnight.

    Once chilled, remove the Cheesecake from the refrigerator and top with fresh fruit and a sprinkle of powdered sugar, if desired.

    Slice and serve your Instant Pot Cheesecake immediately. Enjoy! 

Notes

Tip: Batter ingredients MUST be room temperature for this recipe to work. Allow 2 hours or more to achieve the correct temperature.

Use a designated seal exclusively for baking with your Instant Pot®. Savory dishes will infuse the seal you normally use and affect the flavor of more delicate recipes like this cheesecake.

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