Easy Instant Pot Cheesecake (SO creamy!)

The Recipe Rebel / Desserts

written by Ashley Fehr

4.92 from 23 votes

Prep Time 15 minutes mins

Total Time 1 hour hr 14 minutes mins

Servings 12 servings

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Last updated on September 24, 2020

This Easy Instant Pot Cheesecake is the creamiest, most luscious cheesecake you’ll make in your pressure cooker! It is foolproof and pairs perfectly with all toppings!

Easy Instant Pot Cheesecake (SO creamy!) - The Recipe Rebel (2)

This recipe was first posted on Spend with Pennies.

Why we love this Instant Pot Cheesecake:
How to make Instant Pot Cheesecake:
What kind of pan do I need to make cheesecake in the Instant Pot?
Make this cheesecake your own:
Easy Instant Pot Cheesecake Recipe

It is time, folks.

Time to set aside our obsession with this Instant Pot Pot Roast and move on to cheesecake.

This right here is our next Instant Pot obsession, and I don’t think anyone is mad about it.

Why we love this Instant Pot Cheesecake:

How do I even answer that? There is just so much to love.

I’ll admit, even though cheesecake is my truest dessert love (when I first got my Instant Pot I wasn’t one of the ones rushing to make a cheesecake.

I was happy whipping up this Best Vanilla Cheesecake recipe (the one I adapted for this Instant Pot cheesecake recipe!), or this Easy Cheesecake recipe when I was short on time or motivation.

I’ve always thought of the pressure cooker like a slow cooker, just really fast, so I started with large cuts of meats, soups and stews and didn’t venture much into desserts.

Now I wish I’d started sooner!

Easy Instant Pot Cheesecake (SO creamy!) - The Recipe Rebel (3)

I know now that the Instant Pot is one of the best tools for cooking a “baked” cheesecake, because of the moist environment.

Rather than fiddling with water baths in the oven, we can just rest our cheesecake pan on the trivet of our Instant Pot and let the steam work its magic.

What we get? A smooth, incredibly creamy cheesecake that is nearly foolproof, and cooks in about a quarter of the time!

Easy Instant Pot Cheesecake (SO creamy!) - The Recipe Rebel (4)

How to make Instant Pot Cheesecake:

Bake the crust: I prefer to bake my crust because it really helps the crust to firm up and stay crispy. You can skip this step if you must, but just know that your crust will be softer.
Room temperature ingredients: this is crucial with all cheesecake recipes, because cold cream cheese does not beat into a smooth batter.
Don’t overmix: When we overmix, we add too much air to the batter, and air bubbles in cheesecake — especially under pressure! — can do funny things while cooking.
Get a new sealing ring: you can easily find cheap replacement rings for your Instant Pot online, and it’s worth it if you intend to cook sweet and savory dishes. The silicone rings hold on to smells, so if you want a pressure cooker cheesecake with no hint of pot roast, please use a fresh sealing ring.

Easy Instant Pot Cheesecake (SO creamy!) - The Recipe Rebel (5)

What kind of pan do I need to make cheesecake in the Instant Pot?

This cheesecake recipe is designed for a 7″ pan. A 7″ pan fits perfectly in my 6 quart Instant Pot, but you will have a little extra room if you are using an 8 quart.

I use a Fat Daddio’s 7″ push pan as opposed to a springform pan, but either will work.

I like the push pan for the Instant Pot because you don’t have the clasp on the side taking up valuable space!

Make this cheesecake your own:

While the Instant Pot isn’t the safest place to experiment with recipes, there are a few easy ways you can mix things up once you have perfect the basic, vanilla cheesecake.

Experiment with the flavor of cookies you use in the crust: swap the graham crackers for chocolate baking crumbs or another hard cookie on the grocery store shelf.
Add a couple tablespoons of cocoa powder to the filling with the sugar — keep in mind that cocoa often adds bitterness, so don’t add too much.
Stir in crushed Oreo cookies, or another crumbled cookie.
Add a couple tablespoons of lemon or lime zest to the filling with the sugar for a citrusy twist.
Stir in a spoonful of strawberry Jello powder or pureed freeze fried strawberries for a strawberry twist.

Easy Instant Pot Cheesecake (SO creamy!) - The Recipe Rebel (6)

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Easy Instant Pot Cheesecake

written by Ashley Fehr

4.92 from 23 votes

This Easy Instant Pot Cheesecake is the creamiest, most luscious cheesecake you'll make in your pressure cooker! It is foolproof and pairs perfectly with all toppings!

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Review

Ingredients

▢ 1 1/2 cups graham cracker crumbs
▢ 1/4 cup melted butter
▢ 500 grams full fat cream cheese (room temperature) 2 packages or 16oz
▢ 3/4 cup granulated sugar
▢ 1/2 cup full fat sour cream or Greek yogurt plain (room temperature)
▢ 2 eggs (room temperature)
▢ 1 teaspoon vanilla
▢ 1 cup water

Instructions

Preheat oven to 350 degrees F.
In a medium bowl, stir together graham crumbs and butter. Press into the bottom and about 1″ up the sides of a 7″ springform pan or push pan.
Bake crust for 10 minutes, or until firm. Set aside.
In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth, scraping down the sides once.
Add sugar and beat on low speed until smooth — using low speed helps to prevent adding unnecessary air bubbles to the batter.
Add sour cream and beat on low speed just until smooth.
Add eggs and vanilla and beat on low speed until smooth.
Pour into prepared crust. Tap pan gently on the counter to bring air bubbles to the top, then pop with a fork or knife.
Tear off a long piece of foil and fold it lengthwise to create a long narrow sling.
Pour the water into the Instant Pot (I use a 6 quart – use 1.5 cups for 8 quart), then place the trivet inside. Place the sling on top of the trivet, bending it to lay flat on the bottom and stick up the sides, as shown in the photo above.
Place pan on top of the sling, and fold the ends of the sling over top the pan so you can put the lid on.
Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 32 minutes. It will take about 10 minutes to build pressure and begin counting down.
When the cook time is over, turn the Instant Pot off and allow the pressure to release naturally before opening the valve and removing the lid — this should take about 15 minutes.
Remove the pan from the Instant Pot using the sling. Set on a wire rack to cool to room temperature before refrigerating for 8 hours or overnight.
Slice and serve.

Nutrition Information

Keywords instant pot cheesecake, pressure cooker cheesecake

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

Reader Interactions

Comments

Mary L says
February 5, 2024 at 9:56 am
Loved this cheesecake. And so so easy! And it’s also the perfect amount of cheesecake. The only thing for me was the crust was a little softer than I like. Wondering if I did something wrong?
Reply
MT says
October 5, 2023 at 5:13 pm
I have been craving cheesecake for awhile so I finally made this yesterday in my Ninja Foodi. I cooled it down for 2 1/2 hrs because that is all my patience would allow before I had a slice, sooo delicious and small enough so I don’t get carried away ! I used a tall 6” springform pan and it was cutest little cheesecake. Can’t wait to have another slice now that it’s completely set.
Reply
- The Recipe Rebel says
  October 10, 2023 at 8:59 pm
  Hi MT! So glad you enjoyed the recipe! Thank you for this kind review!
  Reply
Brooke says
July 2, 2023 at 3:56 pm
Last 2 times I made this recipe, the cheesecake has overflowed the springform pan into the instant pot and looks horrible on the top☹️. Like cranky and bumpy. Tastes good, but looks horrible! Not sure what I am doing wrong? Any ideas?
Reply
- The Recipe Rebel says
  July 5, 2023 at 10:13 pm
  Hi Brooke! It’s really hard for me to know what went wrong without being in the kitchen with you. How full is your pan before placing it in the Instant Pot. It sounds like you might need to add less of the filling. Hope this helps!
  Reply
Ruth says
May 30, 2023 at 11:47 am
This recipe is SO good and unlike some other Instant Pot cake recipes, I found the timing to be spot on. My husband couldn’t wait to dive in! Served it with strawberries, yum!
Reply
- The Recipe Rebel says
  June 2, 2023 at 7:14 am
  Hi Ruth! So glad you enjoyed the recipe! Thank you for this kind review!
  Reply
Ruth says
May 28, 2023 at 2:07 pm
I plan to make this today, but wondering if I’m missing something. It sounds like you cool it on the rack, before refrigerating overnight. However, I’m unsure how you got it out of the pan and inverted onto the plate. After cooling, will it slide out easily or is there a trick to this? Can’t wait to try this, it sounds fantastic! Thank you!
Reply
- Ruth says
  May 28, 2023 at 4:13 pm
  Sorry! Please disregard above question. My Instant Pot cake pan isn’t a springform or push pan, so I will just have to figure it out. We may be eating cake out of the pan with spoons! 😛
  Reply
  - The Recipe Rebel says
    June 1, 2023 at 9:12 pm
    Hope you enjoy it Ruth!
Laura says
May 16, 2023 at 4:36 am
Amazing cheesecake recipe. Like others have said, the IP cooks it so effortlessly and it turns out to be the most creamiest cheesecake I’ve ever eaten. I made a raspberry coulis to top and serve and it was delicious!!! This recipe is a keeper thank you! Can’t wait to make another one!
Reply
- The Recipe Rebel says
  May 24, 2023 at 8:06 pm
  Hi Laura! So glad you enjoyed the recipe! Thank you for this kind review!
  Reply
Jenn says
November 6, 2022 at 10:14 pm
I have my THIRD cheesecake cooling on the counter right now. Each time I’ve used your recipe and it has been absolutely everything you say it is! It’s the easiest, creamiest, most luscious cheesecake recipe and the only one I’ve ever used (or will need). I feel like such a pro whipping this up! It hasn’t failed me yet! I’ve added a caramel sea salt topping, made it into a turtle cheesecake and I’ll be sharing this Oreo one tomorrow. Thank you for giving me something impressive to make!
Reply
- The Recipe Rebel says
  November 19, 2022 at 8:18 pm
  Hi Jenn! So glad you enjoyed the recipe! Thank you for this kind review!
  Reply
Beata Harris says
June 16, 2022 at 4:10 pm
Mine came out with alot of water sitting on top and not cooked through..I will try again but cover it with foil to prevent the moisture. I had to finish it in a regular oven..
Reply
- Ashley Fehr says
  June 20, 2022 at 11:02 am
  Hi Beata! Yes there may be water on top. You will just dab it off with a paper towel. Cooked cheesecake is supposed to be jiggly when it is done cooking — it is only firm once it has set and chilled completely.
  Reply
- CP says
  August 20, 2022 at 8:17 am
  I’ve tried this cheesecake in an 8″ Push Pan in my 8 quart Instant Pot. I knew I had to adjust the recipe for the larger size pan and it took two tries before I got it right. The first time I just increased it by an additional 1/4 and it tasted good but the height of the cheesecake was way too short. The second time I increased it by 3/4 and the size was great and it tasted great. I don’t make cheesecake often, but this is the only way I’ll make it in the future. This is a delicious recipe.
  Reply
  - The Recipe Rebel says
    August 23, 2022 at 1:39 pm
    Hi CP! So glad you enjoyed the recipe! Thank you for this review and feedback on the pan you used!

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Easy Instant Pot Cheesecake (SO creamy!) - The Recipe Rebel (2024)

FAQs

Why add whipping cream to cheesecake? ›

Heavy Whipping Cream: This gave it more of a milky taste. Like the sour cream, this could be used well if you were doing a flavored cheesecake. I think this would go really well with sweeter type fruit (strawberries, cherries, peaches) and/or with chocolate/caramel.

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How to make a James Martin cheesecake? ›

Method

Heat the oven to 100C. ...
To make the cheesecake, place the ginger cake in to a food processor and blitz to a fine crumb. ...
Whisk together the cream cheese, crème fraiche, cream, sugar and vanilla paste, then spoon into the moulds.
Smooth the top of the mixture, and sprinkle more ginger cake crumbs on top.

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Jul 20, 2020

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Can I use whipping cream instead of heavy cream for cheesecake? ›

It is possible to use whipping cream as an alternative - the cheesecake will have a slightly softer texture but it should set in the fridge. Whipping cream can also be used for the White Chocolate Cheesecake, though again the texture of the cheesecake will be softer.

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Is heavy whipping cream or sour cream better for cheesecake? ›

The addition of cream gives a velvety, smooth texture, but too much of it and you begin to mask the cream cheese flavor. Sour cream supports the underlying tang of the cream cheese, but, if overdone, it takes over as the dominant flavor. You need a little of each -- cream for texture and sour cream for flavor.

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What is the difference between New York cheesecake and original cheesecake? ›

Regular cheesecake relies on heavy cream and sour cream to thin the batter and create a silkier, creamier texture. New York cheesecake is heavy on the cream cheese which is why it's so dense and rich. Extra cream cheese isn't the only thing that makes New York cheesecake so special.

What is the difference between New York cheesecake and Italian cheesecake? ›

The main difference between what we would consider typical New York American cheesecake and Italian cheesecake is that in Italy, cheesecake is made with ricotta rather than cream cheese. It is also a bit lighter and dryer, more cakelike and less cloying.

See Details ›

When not to use cream cheese? ›

Cream cheese that has been continuously refrigerated can last for several weeks. “Cream cheese packages that haven't been opened can be used for up to two to three weeks past their best by date,” Edwards says. “Once opened, it's best to use cream cheese within ten days.

Get More Info Here ›

Can I add cheese instead of cream? ›

Cottage cheese alone can be a good substitute for heavy cream to help add thickness to recipes like sauces. Simply remove the lumps by blending it with an immersion blender or food processor. You can also mix it with milk to help replicate the smooth, creamy texture of heavy cream for use in other recipes.

Can you use ricotta cheese instead of cream cheese? ›

Ricotta is more moist than the typically dense and concentrated cream cheese, however, making it a go-to choice for succulent baked goods. When it comes to flavor, ricotta and cream cheese have similar palates, which is part of what makes them so seamlessly interchangeable.

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What is an Instant Pot vs. pressure cooker? ›

But the other key difference between an Instant Pot and a pressure cooker is that the Instant Pot isn't just a a pressure cooker. It's a multi-cooker. It has programmes to sauté, to make rice, to make yogurt… it's a one-pot cooking system that saves time and also means less washing up.

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Are instant pots worth it? ›

Is it worth buying an Instant Pot? Yes, we do think an Instant Pot is worth it, particularly for pressure cooking. There's a reason it's one of the most popular kitchen appliances out there.

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Do you need liquid to pressure cook in Instant Pot? ›

Your Instant Pot needs liquid to work. If there's not enough, your pot won't be able to create enough steam to build pressure. About 1 cup is the minimum amount of liquid, so if you're cooking a recipe that will absorb water, like rice or beans, you'll need even more.

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What does heavy whipping cream do in baking? ›

According to our very own “Prince of Pastry” Chef Eddy Van Damme, heavy cream has 36 to 40 percent milk fat and will whip up firmer with stiff peaks that hold their shape longer than whipping cream peaks do. Heavy cream is a good choice when decorating pies or cakes, or for thickening sauces and ganache.

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What happens if you add whipped cream to a cake? ›

Using whipped cream in place of butter in your cake batter means better butter flavor (and a moist, fluffy texture).

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Why do people add sour cream to cheesecake? ›

Cheesecake is clearly a different animal from bundts or cupcakes, but sour cream has a place here too! Combined with even more densely rich cream cheese, sour cream actually tempers the star ingredient a touch, softening its texture. It also adds another layer of tangy flavor and moisture to a cheesecake.

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Why is my cheesecake batter fluffy? ›

THE CAUSE: Overmixing the batter. When making your filling, overmixing can lead to incorporating too much air into the batter.

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Easy Instant Pot Cheesecake (SO creamy!) - The Recipe Rebel (2024)

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