This rich and creamy Instant Pot Cheesecake tastes almost exactly like it was baked in the oven but made in half the time! Baked in a 7 inch springform pan as a luscious dessert for two. No cracking and no clunky water bath!

Instant Pot Cheesecake on a silver cake stand

When people hear Instant Pot, they often think of making dinners such as my Instant Pot pork roast and Instant Pot beef stew.

But did you know you can also make an Instant Pot dessert? One that tastes exactly like it was baked in the oven?

You certainly can with Instant Pot Cheesecake!

First I brought you a traditional classic cheesecake you bake in the oven.

Then I made air fryer cheesecake.

Now it’s time for cheesecake in an Instant Pot!

This Instant Pot Cheesecake recipe is exactly like my 7 inch cheesecake except instead of preheating your oven and baking for over an hour, you use a pressure cooker and cook it for 25 minutes.

It also works well with my 6 inch cheesecake.

You don’t even need to fuss with a water bath! Just add some water to the bottom of your pot.

How easy is that?!

Getting ready to bake cheesecake in Instant Pot

What is an Instant Pot?

An Instant Pot is a popular brand name of a pressure cooker designed to cook food faster using steam pressure.

Pressure cooking isn’t new to the culinary world, but most home cooks have never used one.

They can be a little daunting because you don’t want to burn yourself on the steam or have the machine explode.

However, you’ll learn quickly once you understand how a pressure cooker works, it’s quite easy.

The model I own is no longer available, but it’s similar to this Instant Pot Duo 7-in-1 6 quart pressure cooker.

Overhead shot of Instant Pot Cheesecake with berries

Why make cheesecake in an Instant Pot?

One major benefit to a pressure cooker is steam pressure cooks cheesecake faster than in the oven.

For example, to bake your 7 inch cheesecake in the oven would take you 65 minutes. Cooking your small cheesecake in an Instant Pot takes 25 minutes.

You don’t even sacrifice texture or flavor! The water you add to the bottom of the pot acts like a water bath, which evenly cooks the cheesecake.

Also if your oven is anything like mine, it’s an inferno in the summertime. By making pressure cooker cheesecake, your kitchen won’t heat up and make it unbearable in 90 degree weather.

Slice of pressure cooker cheesecake

What pan do I need for Instant Pot Cheesecake?

You will need a 7 inch springform pan, which luckily for us fits in a pressure cooker.

Cheesecake is considered a delicate custard, so you need to remove the sides; you cannot invert it like you would with a cake.

Your pressure cooker cheesecake recipe will not work in a round cake pan because it’ll be too difficult to remove.

If you don’t have a springform pan, I highly recommend making my mini cheesecakes or no bake mini cheesecakes in a muffin pan instead.

Or you can make small batch cheesecake in a loaf pan as well.

Pressure Cooker Cheesecake on silver cake stand

Ingredients For Instant Pot Cheesecake

Your cheesecake in an Instant Pot is made up of the following ingredients:

  • Graham cracker crumbs: Graham cracker is the most traditional, but you can use any cookie crumb you’d like including Oreo. Use a mini food processor to make crushing easier.
  • Butter: Use to bind the crust
  • Cream cheese: Make sure you’re using full-fat cream cheese as the low fat and fat free versions may make the batter too watery after baking.
  • Granulated sugar: Adds a bit of sweetness to balance out the tanginess of the cream cheese
  • Eggs: Cheesecake is technically a custard with eggs as they help make a smooth, rich, batter. As with all baking recipes, use large eggs.
  • Vanilla: Adds flavor to the batter

Slice of Instant Pot Cheesecake

How To Cook Cheesecake In An Instant Pot

To make your cheesecake for Instant Pot:

  1. Combine graham cracker crumbs, butter, sugar, and salt then pat it into the bottom and up the sides of your springform pan.
  2. Beat cream cheese and sugar until smooth, scraping down the bowl as needed.
  3. Beat in eggs and vanilla.
  4. Transfer batter to pan and place inside an Instant Pot.
  5. Cook on Manual Setting for 25 minutes.
  6. Release the pressure, hit the Off button, then let sit for 15 minutes without removing the lid.
  7. Remove from the Instant Pot and cool for 1 hour at room temperature then refrigerate for at least 4 hours before serving.

Store leftover cheesecake in the refrigerator for up to 5-7 days.

How To Know When Cheesecake Is Done

One of the challenges about making this Instant Pot cheesecake recipe is knowing when it’s done.

The best way to ensure it’s done baking is with a digital thermometer. The internal temperature of a cheesecake should be 150F degrees.

Making a foil sling for cheesecake (Instant Pot)

How To Remove an Instant Pot Cheesecake

Because your 7 inch cheesecake will be quite snug in your pressure cooker, you may have some difficulty grabbing it with oven mitts.

That’s where crafting a make-shift foil sling comes in handy!

Take a long piece of foil (roughly 20 inches long) and fold lengthwise (hot dog style for the millennials out there) about 2-3 times or until you have a long, thick piece.

Place your pan in the middle then bring the two ends up to wrap and lift your pan. Now you can easily lift your pan in and out of your Instant Pot!

How To Garnish A Cheesecake

Because pressure cooker cheesecake makes a great blank canvas, there are plenty of ways to decorate it.

I used fresh strawberries and blueberries paired with chocolate whipped cream.

You can also use traditional homemade whipped cream or peanut butter whipped cream.

For fruit options, I’m a big fan of cherry pie filling and blueberry pie filling on top.

Or try my strawberry sauce or strawberry curd. Bonus points for swirling it in like my strawberry swirl cheesecake.

Big chocolate fan? Cover it with ganache.

Instant Pot Cheesecake FAQ

Can I use a 6 inch springform pan?

Yes, your 6 inch pan will fit inside an Instant Pot.

Can I use a mini Instant Pot?

It’ll be quite snug, but you can make this recipe in a mini Instapot.

How do I know if my cheesecake is done?

The internal temperature should be 150F degrees. If not, you can put it back in and cook for another 5 minutes.

More 7 Inch Cheesecake Recipes

Looking for more flavors? My 6 inch cheesecake recipes work exactly the same in a 7 inch pan without changes, so give one of these recipes a try!

Slice of Instant Pot Cheesecake

Instant Pot Cheesecake

Yield: 6-8 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Rest Time: 5 hours 15 minutes
Total Time: 5 hours 55 minutes

This rich and creamy Instant Pot Cheesecake tastes almost exactly like it was baked in the oven but made in half the time! Baked in a 7 inch springform pan as a luscious dessert for two. No cracking and no clunky water bath!


  • 1 + 1/2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 16 ounces (2 blocks or 16 tablespoons) full-fat cream cheese, room temperature and not cold to the touch (do not sub fat free)
  • 2/3 cup + 1 tablespoon granulated sugar
  • 2 eggs, room temperature and not cold to the touch
  • 1 teaspoon vanilla extract


  1. Lightly grease the inside of a 6 or 7 inch springform pan with cooking spray then wrap the outside (not inside) bottom with foil.
  2. In a large bowl, mix together the graham cracker crumbs, melted butter, 1 tablespoon sugar, and salt. Pat into the bottom and up the sides of the springform pan.
  3. In a large mixing bowl on medium-high speed (using paddle attachment if using a stand mixer), beat together the cream cheese and remaining 2/3 cup sugar until light and fluffy, about 1-2 minutes. Scrape down the bowl as needed.
  4. Beat in the eggs, one at a time, for 1 minute each or until smooth (do not overbeat). Beat in the vanilla. Transfer the batter to the crust.
  5. Place a metal trivet in the bottom of your 6 quart Instant Pot. Add enough water so it barely touches the trivet. You do not want your pan touching the water.
  6. Take a 20 inch piece of foil and fold it half lengthwise (hot dog style) then fold it in half lengthwise again to make a sling. Place the cheesecake in the center and carefully lift then lower the pan into the Instant Pot.
  7. Lock the lid. Set the steam release valve to Sealing. Select "Manual" button and set the cook time to 25 minutes. The screen will display "On" until the preheating cycle is complete. It'll then change from "On" to "25". Steam coming from the valve during preheating is normal.
  8. Once the cooking cycle has finished and beeped, hit the "Keep Warm/Cancel" button to turn it off. Allow the pot to sit untouched for 15 minutes for a natural release then move the valve to Venting to finish releasing. Once the float valve is down and all pressure is released, unlock and open the lid. Carefully remove the cheesecake using the sling.
  9. Cool at room temperature for 1 hour. Cover and refrigerate for at least 4 hours before serving.


Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Did you make this recipe?

Let me know what you think! Rate the recipe above, leave a comment below, and/or share a photo on Instagram using #HITKrecipes