Avoid cracking and hassle by making creamy, flavorful cheesecake in your Instant Pot! 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!
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 Instant Pot 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!
WATCH THIS QUICK VIDEO TO SEE HOW EASY IT IS TO MAKE INSTANT POT CHEESECAKE!
Enjoy the step-by-step video tutorial we have created for this recipe! Our goal is to make your time in the kitchen as easy as possible and to ensure that your version of this recipe is a success. See our full collection of cooking and baking videos on YouTube!
HOW TO MAKE CHEESECAKE IN AN INSTANT POT
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 TIPS: HOW TO MAKE HOMEMADE CHEESECAKE THE BEST EVER BY USING AN INSTANT POT!
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.
SALTED BUTTER 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!
WHEN IS NATIONAL CHEESECAKE DAY?
National Cheesecake Day is celebrated on July 30th each year!
WHY MAKE CHEESECAKE IN AN INSTANT POT
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!).
HOW TO REMOVE CHEESECAKE FROM A SPRINGFORM PAN
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.
HOW TO KNOW WHEN CHEESECAKE IS DONE
The good thing about Instant Pot recipes is that they are consistent from pot to pot. All Instant Pots cook the same, leaving very little room for error when it comes to cooking times. Since oven temperatures can vary, you will need to know by sight whether or not a cheesecake is done when you make a cheesecake the traditional way.
If you give the pan a gentle shake, the cheesecake filling should all jiggly uniformly. The center of the cheesecake should jiggle at the same rate as the outer edges. You can also try to lightly touch to top in a few different spots. The center should feel as firm as the outer edges do. If the center is visibly uncooked, it would need to go back into the oven. Check it again after 10 minutes.
OR, 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).
STORING AND FREEZING CHEESECAKE
Cover the cheesecake with foil and store in the refrigerator for up to 1 week. You can also freeze cheesecake (minus toppings) for up to 4 months, after tightly wrapping it with foil and placing inside a resealable freezer bag.
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)
Chopped or crushed cookies or candy bars
BEST RECIPES TO MAKE IN AN INSTANT POT
The list of recipes you can make in an Instant Pot is endless! It can act as a slow cooker, saute pan, steamer, rice maker, yogurt maker and pressure cooker. It can cook soup, chili, pasta, meat, potatoes, veggies, cake, beans and so much more. Here are a few of my favorite Instant Pot recipes:
WHY DOES IT TAKE MY INSTANT POT SO LONG TO HEAT UP?
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.
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.
WHAT TO SERVE AT A PARTY
I LOVE party food, so you have come to the right place if you are looking for recipes to make for your next gathering. Cheesecake is the perfect sweet treat to serve at any type of gathering, but here are some other options for you that will be easy, delicious and crowd-pleasing!
Fruit Pizza – The classic, crowd-pleasing Fruit Pizza has a cookie dough crust, dreamy cream cheese frosting and a colorful top layer of fruit and a tasty glaze. Great appetizer/dessert for parties of any kind, any time of the year!
Taco Ranch Pasta Salad – This delicious pasta salad gets totally devoured at gatherings, no matter the season.
Sausage Cheese Dip – Sausage Cheese Dip is easy to make (let your crockpot do the work for you!), cheesy, flavorful and totally irresistible! Serve as an appetizer at your next party and it won’t last long. Only 6 ingredients required for this delicious party food!
7-Layer Taco Dip – This is the best 7-Layer Taco Dip you’ll ever meet! It’s the perfect appetizer and party food and it is always the first thing to get devoured.
Crockpot Meatballs – These require only a few ingredients with only a few minutes of prep. They are SO EASY to make, totally packed with delicious flavor and great for game-day parties or holidays. Let your slow cooker do all of the work for you!
Spinach Artichoke Dip – This hot Spinach Artichoke Dip is a party staple! People always get excited about this dip and its so easy to make! It’s a filling, cheesy snack or appetizer that you can put on pita squares, crackers or chips. Let your slow cooker do all of the work for you!
Instant Pot Cheesecake
Ingredients
- 1 1/2 cup graham cracker crumbs 9 crackers
- 3 tablespoons granulated sugar
- 1/4 cup salted butter, melted
- 2 8 oz. packages cream cheese, softened
- 1/2 cup sour cream
- 2/3 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 eggs
- 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.
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.