Instant Pot Cheesecake has a rich and decadent filling that is unbelievably creamy – pure indulgence in every bite. It pairs perfectly with the sweet and crunchy graham cracker crust and can be topped with your choice of fresh berries, whipped cream, hot fudge or even caramel sauce. The perfect choice for every occasion!
Instant Pot Cheesecake Recipe
The instant pot is well known for its ability to simplify a classically complex recipe and deliver astounding results. What it does with a cheesecake is mind blowing. Not only does the texture of the cheesecake come out so rich and luxurious every single time, but it’s actually so much simpler to make a cheesecake in the instant pot than with a traditional method.
This cheesecake is rich and indulgent. The texture is melt-in-your-mouth creamy and the flavor is sublime. The decadent filling sits on the perfect graham cracker crust with just a hint of sweetness. This instant pot cheesecake recipe is super versatile and since we’re making the classic version, it can be topped with a myriad of fun flavors, fruits, sauces, etc.
The Instant Pot provides a built in water bath for the creamiest, easiest cheesecake ever!
Why You’ll Love This Recipe
Cheesecakes are irresistible but this instant pot cheesecake is in a league all its own. Here’s why you’re going to go crazy for this easy recipe:
- Simple. Using the instant pot saves time and effort when making this cheesecake recipe.
- Versatile. You simply can’t go wrong with a really good, classic cheesecake. Great with coffee, cocktails, or even lemonade. Cheesecake can be enjoyed day or night, for any occasion. You can easily switch up toppings to suit your preference or the occasion – try fresh berries, whipped cream or even a drizzle of caramel.
- Indulgent. There is no dessert more indulgent than cheesecake. One bite can transport you to pure bliss. Rich, creamy, decadent – this delightful dessert is the essence of indulgence.
What You’ll Need
This Instant Pot Cheesecake recipe boasts a melt-in-your-mouth creamy filling atop a delightful graham cracker crust. Whether you prefer a garnish of fresh strawberries and a dollop of whipped cream or a decadent drizzle of homemade hot fudge sauce, this cheesecake is sure to satisfy your sweet tooth. As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need…
For the Crust:
- graham cracker crumbs – You’ll need about 1 ½ cups for the crust. The graham crackers add a hint of sweetness as well as a contrasting texture to the ultra smooth cheesecake.
- sugar – Adds a bit of sweetness to the graham cracker crust. Brown sugar is an acceptable substitute and would give your crust a hint of caramel flavoring.
- butter – This is the binder for the crust.
For the Cheesecake:
- cream cheese – The star of the show! Select a high quality, full fat cream cheese for best results and remember to allow time for the cream cheese to reach room temperature.
- granulated sugar – This adds some sweetness to the tangy cream cheese and sour cream.
- sour cream – Helps adds richness and creaminess to the cheesecake while simultaneously helping to balance out the sweetness.
- vanilla extract – Adds depth to the flavor to the cheesecake as well as warmth.
- eggs – The eggs help to bind the cheesecake ingredients together and play a crucial role in the texture and firmness. Use room temperature eggs.
- flour – I like to add a small amount of flour to my cheesecakes to help reduced the possibility of cracking.
- heavy cream – Just a little heavy cream adds to the decadence and creates a perfectly silky smooth texture.
- fresh fruit – Such as strawberries, raspberries or blueberries.
- whipped cream
- hot fudge
- caramel sauce
- strawberry sauce
How To Make a Cheesecake in the Instant Pot
Here’s a quick look at the process for making the cheesecake in the instant pot. As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post.
Prepare the Crust:
- Spray a 7 or 8 inch springform pan with nonstick baking spray. Set aside. Pour in 1 cup of water to the bottom of your Instant Pot, place the trivet in the pot as well.
- Mix the graham cracker crumbs, granulated sugar and melted butter together in a bowl. Press the crumb mixture into the bottom of the springform pan as well as an inch or so up the sides to create the crust. Cover and set in the freezer as you work on the cheesecake filling.
Your Instant Pot should have arrived with a trivet. If you need a replacement, I recommend getting one with handles for easy removal. This is the trivet I use.
Prepare the Cheesecake:
- Beat the cream cheese and sugar together using a hand or stand mixer at medium speed, about 2-3 minutes, until nice and smooth.
- Add the sour cream and vanilla extract. Drop in the eggs one at a time, mix on low and be careful not to overmix.
- Stir in flour and heavy cream just until combined.
- Remove the crust from the freezer. Pour the cheesecake filling onto the graham cracker crust. Bring any bubbles to the surface by gently tapping the pan on the counter.
- Cover the top of the pan with a paper towel but make sure the paper towel is long enough to wrap under the pan. The paper towel should not be touching the cheesecake at all.
- Wrap the cheesecake loosely with aluminum foil. Use the foil to keep the paper towel in place.
- Create a foil sling for the Instant Pot if you don’t have a silicone one already and lower the cheesecake into the Instant Pot.
Pressure Cook Cheesecake
- Seal the Instant Pot and set it to pressure cook for 24 minutes. Allow the Instant Pot to naturally release the steam for about 10 minutes before manually releasing the rest of the pressure.
- Lift the cheesecake out with the sling and remove the foil and paper towel. The outside should be set while the center still retains a slight jiggle. If the cheesecake has not fully cooked, return to the Instant Pot for another 5 minutes or so.
- Cool the cheesecake to room temperature. Run a knife around the edges of the pan and release the cheesecake. Cover the dessert with plastic wrap and refrigerate for 6 hours, or ideally overnight.
- Remove the cheesecake from the pan completely, garnish, serve and enjoy!
You can store any leftover cheesecake in the refrigerator for up to 1 week. Make sure to wrap tightly with plastic wrap or place in an airtight, ziploc bag.
You can also freeze this cheesecake for up to 2 months. Wrap tightly in plastic wrap, followed by foil and then place in an airtight, freezer safe ziploc bag. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
This cheesecake is great to make a day ahead, as it needs time in the refrigerator to fully set and develop its flavors.
While graham crackers are a classic choice for cheesecake crusts, you can Oreos or even Nilla Wafers.
The chances of that happening with this recipe are very slim thanks to the added flour and slow cooling. Cracks in a cheesecake can happen if it is either over cooked or cooled too quickly. Be sure to follow the cooking times closely and allow the cheesecake to cool gradually to avoid this.
Yes! Wrap the cheesecake tightly in plastic wrap, followed by foil and then place in an airtight, freezer safe ziploc bag for up to 2 months. Thaw overnight in the refrigerator before serving.
Just take heavy duty aluminum foil and fold it lengthwise. You’ll want two pieces about 18 inches long. Cross them to form an X. That’s it! You can also buy a reusable sling for the Instant Pot if you’d like one for future recipes OR even a trivet that has handles works beautifully.
Variations To Try
While this recipe is delicious as is, it also serves as a wonderful canvas for various toppings, mix-ins and crust options. Here are some of our favorites.
- toppings – Fresh fruit such as cherries, berries and bananas, whipped cream, caramel sauce, strawberry topping or hot fudge.
- mix ins – Such as crushed Oreos, lemon zest or orange zest, sprinkles or a swirl of hot fudge.
- crust options – made an Oreo crust or Nilla wafer crust instead.
Trish’s Tips and Tricks
- Use only room temperature ingredients are at room temperature.
- Don’t rush the cooling and chilling stages. Not only does it help eliminate cracks, it aids in developing that rich, creamy texture as well.
- Avoid over mixing your cheesecake batter to maintain a smooth texture or reduce the risk of air bubbles.
- Let the Instant Pot naturally release steam for the full 10 minutes to ensure proper cooking.
- Check the internal temperature of the cheesecake for perfect consistency. You’re looking for 140°F to 150°F.
More Cheesecake Recipes
- Triple Threat Chocolate Cheesecake
- Espresso Cheesecake
- Lemon Meringue Cheesecake
- Mini Cheesecakes
- Oreo Cheesecake
How To Make Instant Pot Cheesecake
Instant Pot Cheesecake
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter melted
- 24 ounces cream cheese room temperature
- ¾ cup granulated sugar
- ⅔ cup sour cream room temperature
- 2 teaspoons vanilla extract
- 2 large eggs room temperature
- 1 tablespoon all purpose flour
- 2 tablespoon heavy cream
- fresh berries
- whipped cream
- Spray a 7 or 8 inch springform pan with nonstick baking spray and set aside. Add 1 cup of water to the bottom of your instant pot and then place the trivet in the pot.
Prepare Graham Cracker Crust
- Mix graham cracker crumbs, sugar, and butter in a small bowl. Press the crumb mixture into the bottom of the prepared springform pan and about an inch or two up the sides. Cover tightly with plastic wrap and place in the freezer while you prepare the cheesecake filling.
- In a large mixing bowl or the bowl of a stand mixer, beat together the cream cheese and sugar until smooth and combined, about 2 to 3 minutes on medium speed.
- Mix in the sour cream and vanilla extract and continue beating, just until smooth. Do not overmix.
- Add the eggs, one at a time, mixing on low speed or with a spoon just until incorporated. Do not overmix.
- Stir in flour and heavy cream just until combined.
- Remove the crust from the freezer and remove the plastic wrap.
- Pour the cheesecake filling into the crust. Gently tap the springform pan on the counter several times to bring any bubbles to the surface. Continue tapping gently until all of the bubbles have popped. If you have any stubborn bubbles, use the tip of a knife to pop them.
- Cover the top of the pan with a paper towel. Make sure the paper towel is long enough that it can be wrapped under the pan. Note, the paper towel should not be touching the cheesecake. (The paper towel will absorb any excess moisture.) Cover the cheesecake loosely with aluminum foil, using the foil to keep the paper towel in place.
- Create a foil sling for the instant pot by folding heavy duty foil into two strips about 18 inches long. Place the two strips crosswise (they should form an X) underneath the cheesecake and then use the sling to lower the cheesecake into the instant pot. (Slings are really useful with instant pots so consider purchasing a silicone sling.)
Pressure Cook Cheesecake
- Seal the instant pot and set to pressure cook for 24 minutes. Allow the instant pot to naturally release steam for 10 full minutes before releasing the rest of the pressure manually.
- Carefully lift the cheesecake from the instant pot using the foil sling and then carefully remove the foil and paper towel from the top of the cheesecake.
- Look for the outside edge to be set and the center to have a slight jiggle to it. You can use a thermometer in the middle of the cheesecake, you’re looking for 140°F-150°F. If the cheesecake is not fully cooked, return to the instant pot and pressure cook for an additional 5 minutes.
- Bring the cheesecake to room temperature, sitting out for at least 2 hours. Run a knife gently around the edge of the pan to release the cheesecake. Cover tightly with plastic wrap and refrigerate for at least 6 hours or overnight
- Remove the cheesecake from the springform pan, garnish as desired and serve.