Instant Pot Cheesecake

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!

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?!

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.

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.

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.

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

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.

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.

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!

• Chocolate Cheesecake with Oreo Crust
• 6 Inch Pumpkin Cheesecake
• Red Velvet Oreo Cheesecake
• Peanut Butter Cheesecake