Avoid cracking and hassle by making creamy, flavorful cheesecake in your Instant Pot! This Instant Pot cheesecake recipe cooks perfectly every time and tastes delicious served solo or with fruit, chocolate or caramel as a topping. This is a great easy dessert to make for any type of gathering!
Original post: April 2019 | Updated: September 2021
Why This Recipe Works
There is something so deliciously special about cheesecake, am I right? It is difficult to describe a really good bite of cheesecake in words, but I’d start with creamy, dreamy, rich and smooth. I learned after perfecting this cake in the Instant Pot that baked goods turn out indescribably scrumptious when cooked inside a pressure cooker.
After that cake win, I set out on a quest to make the perfect pressure cooker cheesecake. This recipe is a labor of love because it took a few tries to get it just right. And just right it is, my friends.
Knock people’s socks off by making your next cheesecake in your Instant Pot. This is one of my new favorite desserts of all time. It is SO creamy and delicious!
Recipe Ingredients
Cream cheese – Use full-fat cream cheese for the best, tastiest possible outcome.
Vanilla extract – To add unique flavor to your cheesecake, replace the vanilla extract with a different flavored extract. Try orange, coconut, strawberry or rum extract! Oh my goodness, all of these would be so delicious.
Lemon zest – Replace the lemon zest with lime or orange zest instead!
Toppings – Fruit filling, ganache, chocolate sauce or caramel sauce all make great toppings.
How to Make Instant Pot Cheesecake
Step 1
Pour 1 1/2 cups water into the Instant Pot. Wrap the bottom of a 6 or 7 inch springform pan with foil and coat the inside with cooking spray and set aside.
Step 2
In a medium bowl, combine graham cracker crumbs, sugar and melted butter and mix to combine. Press into the bottom and 2 inches up the sides of the prepared pan. Place in the freezer for 15 minutes.
Step 3
Meanwhile, prepare the filling. Add the cream cheese and sour cream to a large bowl or stand mixer. Beat the cream cheese mixture until creamy. Add the sugar, cornstarch, vanilla and lemon zest and mix until fluffy and creamy, 1-2 minutes. Add the eggs and mix until just incorporated.
Pour the filling into the crust and cover tightly with a piece of foil (spray the inside with cooking spray first). Place the pan on the trivet and lower it into the Instant Pot. Place the cover on the pot and lock the lid into place.
Set the timer to 50 minutes on high pressure (pressure cook setting). It will take the Instant Pot around 7 minutes to build up pressure before it begins cooking.
Step 4
When cook time is done, let the Instant Pot release pressure naturally to get rid of remaining pressure in the pot (this will take approximately 30 minutes).
Step 5
Remove the cover and pull the pan out by holding onto the handles of the trivet in the bottom of the pot. Remove the aluminum foil and transfer to a wire rack to cool to room temperature. Cover with foil or plastic wrap and refrigerate until ready to serve, a minimum of 1 hour. Top with fruit filling, ganache or caramel sauce if desired, just before serving.
Recipe Notes
- The filling for this cheesecake fills up a 7-inch cheesecake pan (spring form) really full, so pour carefully if you only have a 6-inch pan.
- When you remove the foil from the top of the cheesecake after it is done cooking, you may find that a bit of moisture has accumulated inside the pan. No worries! Simply dab the top lightly with a paper towel to remove the moisture.
Salted vs Unsalted Butter
Ahh, the great baking debate. Many bakers use unsalted butter in their baked goods in order to avoid over-salting. I, however, believe that there is no such thing as “over-salting.”
I always use salted butter in my baked goods (and for everything else under the sun) because it gives everything I make an extra touch of salty deliciousness. Using salted butter for the crust in this recipe turns it into perfection!
Why Does it Take My Instant Pot So Long To Pressurize?
The time leading up to actual cook time may seem long and even confusing (“What is going ON in there?!”), but it’s an important part of the process! The Instant Pot is working on building up the appropriate amount of pressure that it will be cooking the food at.
It handles liquids and solids differently and also fresh and frozen differently, so the time can vary. Most recipes take between 10 and 25 minutes to build up pressure.
FAQ About Cheesecake
National Cheesecake Day is celebrated on July 30th each year!
A typical bake time for most cheesecake recipes is between 55-70 minutes, although recipes will vary.
Compared to a cheesecake baked in an oven, an Instant Pot Cheesecake is more dense and flavorful and it is also free of cracks with no extra hassle (no water baths!).
You’ll be able to tell when cheesecake is done when you gently shake the pan and the cheesecake jiggles uniformly. If the center jiggles at a different rate than the outer edge, put it back in the oven for 5-minute bursts, checking for a uniform jiggle after each. In addition, cheesecake will have a very slightly golden brown top when it is done cooking. If you have a ThermaPen (<– affiliate link), stick it into the center of the cheesecake. You’ll want to see an internal temperature of 150 degrees F (66 deg C).
First make sure the cheesecake has had at least 1 hour to cool to room temperature. Run a knife down the inside of the pan, ensuring the cheesecake isn’t sticking. Unlatch and remove the band of the pan and remove it. Cut into slices directly from the springform bottom or carefully transfer to a serving plate and then slice.
Tightly wrap cheesecake in plastic wrap or foil and store it in the refrigerator for up to 5 days.
Cheesecake freezes extremely well! Wrap the cheesecake tightly in foil and place inside a resealable freezer bag or airtight container for up to 6 months. When you are ready to enjoy the cheesecake, allow it to thaw completely in the fridge overnight.
Delicious Cheesecake Toppings
There are so many different toppings that taste delicious when piled on top of a cheesecake. Here are a few ideas to get you started!
- Canned or fresh fruit (strawberries, blueberries, peaches, apples, blackberries, cherries)
- Chocolate Ganache
- Salted Caramel Sauce
- Chopped or crushed cookies or candy bars
More Great Instant Pot Recipes
- Make a comforting, hearty Goulash for dinner!
- Making Instant Pot Chicken Noodle Soup will save you time from simmering soup on the stove all day and produce a perfectly tasty, healthy soup.
- Chili is easy to make for large groups and is budget friendly, warms the body and is easy!
- Guarantee a juicy, tender, easy meal with this Instant Pot Ham recipe.
- Put your pressure cooker to work by transforming a box cake into a perfect Cake!
- Packed with turkey meat, white beans and veggies, this White Turkey Chili quickly becomes a dinner favorite!
How To Clean An Instant Pot
Keep your Instant Pot shiny, clean and scent-free by following these simple steps:
Exterior
Use a clean, damp cloth to wipe down any grease or gunk on the outside of the Instant Pot. Use a brush or the edge of a clean cloth to reach inside the rim to remove food that may have gotten stuck in the grooves. The exterior “housing” should never ever be immersed in liquid or run underwater.
Inner Pot
The stainless steel inner pot can be hand-washed OR run through a dishwasher. See below tips for deep cleaning when needed.
Cover
The inside of the IP cover can usually just be wiped down with a clean cloth after use. If there is food stuck to the inside of the cover, remove the sealing ring and run the cover under hot water and scrub with a brush or cloth.
Sealing Ring
The sealing ring can be easily removed from the Instant Pot and hand-washed with warm, soapy water OR run through a dishwasher when needed.
Trivet
The trivet that is inserted into the Instant Pot can be scrubbed with a brush, hand-washed with warm, soapy water or run through a dishwasher.
Deep Clean
If the inner pot starts to show signs that it needs a deep cleaning (cloudiness or discoloration), pour either 2 cups of white vinegar OR 2 cups of water plus 1 tablespoon of lemon juice into the pot. Place the cover on the pot and set to STEAM for 3 minutes.
Let the pressure release naturally and remove the cover. Remove sealing ring and inner pot and allow to air dry.
Will you help add value to Pip and Ebby?
If you make this recipe and love it, stop back and give it a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and leave a comment. THANK YOU!
Instant Pot Cheesecake Recipe
Ingredients
- 1 1/2 cup graham cracker crumbs 9 crackers
- 3 tbsp granulated sugar
- 1/4 cup salted butter melted
- 16 oz cream cheese softened
- 1/2 cup sour cream
- 2/3 cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 2 tbsp Lemon zest
- 2 eggs
- 1/2 cup Fruit filling, ganache or caramel sauce for topping, optional
Instructions
- Pour 1 1/2 cups water to Instant Pot. Wrap the bottom of a 6- or 7-inch springform pan with foil and coat the inside with cooking spray; set aside.
- In a medium bowl, combine graham cracker crumbs, sugar and butter and mix to combine. Press into the bottom and up sides of the prepared pan. Place in freezer for 15 minutes.
- Meanwhile, prepare the filling. Add the cream cheese and sour cream to a large bowl and mix using a hand mixer until creamy. Add the sugar, cornstarch, vanilla and lemon zest and mix until fluffy and creamy, 1-2 minutes. Add the eggs and mix until just incorporated.
- Pour the filling into the crust and cover tightly with foil (spray the inside with cooking spray first). Place pan on the trivet and lower into the Instant Pot. Place the cover on the pot and set timer to 50 minutes on high pressure (pressure cook setting). It will take the IP around 7 minutes to build up pressure before it begins cooking.
- When cooking is done, let the Instant Pot release pressure naturally to get rid of remaining pressure in the pot (this will take approximately 30 minutes).
- Remove cover and pull trivet/pan out. Remove foil and allow cheesecake to cool to room temperature. Cover with foil and refrigerate until ready to serve, a minimum of 1 hour. Top with fruit filling, ganache or caramel, if desired, just before slicing and serving.
Notes
- The filling for this cheesecake fills up a 7-inch cheesecake pan (spring form) really full, so pour carefully if you only have a 6-inch pan.
- To add unique flavor to your cheesecake, replace the vanilla extract with a different flavored extract. Try orange, coconut, strawberry or rum extract! Oh my goodness, all of these would be so delicious.
- Replace the lemon zest with lime or orange zest instead!
- When you remove the foil from the top of the cheesecake after it is done cooking, you may find that a bit of moisture has accumulated inside the pan. No worries! Simply dab the top lightly with a paper towel to remove the moisture.
This has to be the most bizarre collection of ingredients i have ever seen and it be called a cheesecake.
Really? I make cheesecake on the regular. Graham crackers, eggs, butter and cream cheese are all standard ingredients. It’s modified for the IP and one of the most tasty desserts I’ve enjoyed because the pressure really combines the ingredients together in a magical way. I hope rather than peek at ingredients, you judge a recipe by making it and tasting it!
Hi Megan,
I made your I.P. cheesecake today and it was delicious. My husband loved it! I had a question, though. When the I.P. had finished its 50 minutes and vented naturally, I took the cheesecake out and it was soft, wet, and jiggly in the middle. I let it cool awhile to see if it would firm up, but it didn’t. So I put it back into the I.P. for another 20 minutes and it was much firmer. We live in the UK and I haven’t been able to find the 8 oz blocks of Philly that I used to get in the US. All I could get was tubs of the softer Philly. I calculated how many grams I’d need and weighed it. I wondered if my soggy middle the first time around might be due to the different cream cheese texture? I did use the reduced fat variety, too. Do you suppose it would be firmer if I were to add an extra egg next time I make it? Thanks for all the lovely I.P. recipes. I’ve only had mine for less than a month, and I’m amazed at the quality of the meals I’m turning out!
Hi Phyllis! Thank you for trying my recipe and sharing your results. Here in the US we have what’s called "whipped cream cheese" and it’s light and airy, perfect for spreading on a bagel but it’s not baking quality. It doesn’t hold its structure for cooking or baking, it melts easily and is wet. So to answer your question, I believe that your cream cheese would be the result of the different type of cheese called for in this recipe. Even if it was the correct weight, it wouldn’t be thick enough. So I’m surprised and glad that it did thicken up for you after further cooking! That’s a win. I imagine an egg would help but I’ve never tried it so please let me know if you do. That’d be a good tip to pass along for more than one reader.
I almost wonder if when using the European Cream Cheese if adding more cornstarch or flour to firm it up would help instead of the egg? I learned to make cheesecake from a friend that made the best Cheesecake ever! Many times when he had a request for low fat or fat free cream cheese he had to add extra stabilizer like cornstarch or flour to make up for the moisture. I know that certain ingredients added to the cheesecake also requires the addition of more Corn Starch or flour so the soft cream cheese might to. I do believe there is a version of our cream cheese in Europe but it goes by another name. You may want to ask on a US/UK blogger what you should look for or buy that is the equivalent of US Cream Cheese available in the UK.