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Instant Pot Cheesecake Recipe

Avoid cracking and hassle by making this Instant Pot cheesecake recipe! Cooks perfectly every time. Delicious served solo or with a topping!
3 from 2 votes
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Servings: 12
Calories: 308kcal
Author: Megan Porta


  • 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


  • 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.


  • 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.


Calories: 308kcal | Carbohydrates: 28g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 245mg | Potassium: 98mg | Fiber: 1g | Sugar: 20g | Vitamin A: 726IU | Vitamin C: 3mg | Calcium: 65mg | Iron: 1mg
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