This Instant Pot Cheesecake is ultra soft and creamy and quick & easy to make! New York-style cheesecake that’s baked in minutes in your electric pressure cooker!
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Instant Pot Cheesecake
I don’t know about you, but cheesecake is ALWAYS my dessert of choice. I’m a savoury food-lover without much of a sweet tooth, so cheesecake is the best of both worlds for me. This Instant Pot Cheesecake is to die for – it’s so unbelievably easy to make, it’s super creamy and smooth and melts in your mouth, and there’s no heating up your oven because it bakes in your Instant Pot. Trust me, you’re going to love it!
Kitchen Tools Needed for Instant Pot Cheesecake
Well, first you’ll need an Instant Pot, and a good trivet that fits inside your instant pot. A good, sturdy springform pan is another MUST for this recipe, and some good-quality aluminum foil is also necessary. Use your favourite mixing bowl, a silicone spatula, and either your stand mixer or a hand-held electric mixer (all affiliate links).
Instant Pot Cheesecake Ingredients
- graham cracker crumbs
- granulated sugar
- melted butter
- full fat cream cheese
- full fat sour cream
- eggs
- cornstarch
- fresh lemon zest and juice
- vanilla extract
- salt
How to Make Instant Pot Cheesecake
Time needed: 7 hours and 2 minutes
Making cheesecake in the Instant Pot is so easy! Follow these tips for best results!
- Use a cake pan.
I can’t stress this enough – don’t try making this cheesecake cake directly on the bottom of the Instant Pot (without a cake pan). You’ll get that dreaded burn notice and the crust will burn to the bottom of the pot.
- Cover the pan well.
Use two layers of aluminum foil and create a firm seal around the edges of the pan with the foil. This will keep the cheesecake moist, but prevent excess moisture from entering the pan and making the top and crust of the cheesecake wet and soggy. You can even add a layer of kitchen paper towel directly under the foil to absorb any excess water and prevent condensation from dripping onto the top of the cheesecake.
- Keep the pan off the bottom of the Instant Pot.
If you don’t have a trivet, make a sling out of aluminum foil and place it under the pan for easy removal. When you add the pan to the pot, place a heat-safe bowl upside down on the bottom of the pot and place the pan with the sling on top of the bowl to elevate it off the bottom of the pot. OR you can use a metal trivet, or this OXO Pressure Cooker Sling (affiliate link) – an inexpensive little kitchen gadget that works perfectly for recipes like this. If your Instant Pot didn’t come with a metal trivet I’d HIGHLY recommend it!
- Add water to the bottom of the Instant Pot.
This will prevent that dreaded burn notice and keep the cheesecake nice and moist as it bakes.
- Remove the foil immediately after baking.
Since this cake is very moist, removing the foil immediately will prevent any liquid from dripping off the foil and onto the cake as it cools.
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What can I serve with Instant Pot Cheesecake?
Serve this cheesecake with fresh berries, or even some homemade or store-bought fruit sauce.
Do I have to refrigerate this Instant Pot Cheesecake?
Yes! Refrigerate this cheesecake for 4-6 hours or overnight before serving, for best results.
I hope you love this recipe as much as we do! Let me know in the comments below, what’s your favourite dessert to make in the Instant Pot? I’d love to know!
Looking for even more deliciously decadent desserts? Before you grab this recipe check out these recipes!!
- Best Ever Vegan Peppermint Chocolate Tart
- Best Ever No Bake Chocolate Cheesecake
- Easy No Bake Triple Chocolate Cheesecake
- Easy No Bake After Eight Cheesecake
- Classic No Bake Cheesecake
- Easy No Bake Oreo Cheesecake
- Easy No Bake Bailey’s Irish Cream Cheesecake
- Easy No Bake Snickers Cheesecake
- No Bake Mint Chocolate Chip Cheesecake
LOOKING FOR MORE DELICIOUS SUMMER DESSERT IDEAS?
GET MY SUMMER DESSERTS E-COOKBOOK!
Instant Pot Cheesecake Recipe Video
Watch the video below to see exactly how I make this recipe. You can find more delicious recipe videos on my YouTube channel
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Instant Pot Cheesecake
Recipe: Equipment
- 1 Instant Pot Electric Pressure Cooker
- 1 small 8-inch springform cake pan (be sure it fits inside your Instant Pot on a trivet)
Recipe: Ingredients
For the crust:
- 1 cup graham cracker crumbs
- 1 tablespoon granulated sugar
- 3 tablespoons melted butter
For the cheesecake filling:
- 16 ounces full fat cream cheese at room temperature
- 1/2 cup granulated sugar
- zest of one lemon
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/4 cup sour cream at room temperature
- 1 egg
- 2 egg yolks
For baking:
- 1 1/2 cups water For the bottom of the Instant Pot. DO NOT ADD to cheesecake filling.
For the topping:
- 1/3 cup full fat sour cream
- 1 teaspoom lemon juice
- 1 tablespoon granulated sugar
Recipe: Instructions
For the crust:
- Mix together the graham cracker crumbs, sugar and melted butter in a bowl until well combined.
- Press the mixture into the bottom of your small spring-form pan. Set aside.
For the cheesecake filling:
- In a large mixing bowl with a hand mixer, or in the bowl of your stand mixer fitted with the paddle attachment, add the cream cheese and sugar and mix well to combine on medium speed.
- Mix in the cornstarch, lemon zest, lemon juice, vanilla and salt, one at a time, mixing after each addition.
- Add the sour cream and mix well to combine, scraping down the sides of the bowl.
- Add the egg, and then the egg yolks one at a time, mixing after each addition and scraping down the sides of the bowl to make sure everything is incorporated.
- Pour the cheesecake filling into the prepared pan over the graham cracker crust and smooth out the top.
- Cover the pan tightly with 2 layers of aluminum foil. You can even add a sheet of kitchen paper towel under the aluminum foil (take care that the foil or paper doesn't rest on the top of the cheesecake filling) to absorb excess liquid and prevent condensation.
- Add 1 1/2 cups water to the bottom of your Instant Pot. Place the pan on the trivet and lower the trivet into the Instant Pot.
- Add the lid to the Instant Pot and set the valve to sealing.
- Set the Instant Pot to pressure cook on high pressure for 22 minutes. Once the 22 minutes of cooking have passed, let the Instant Pot naturally release pressure for 15 minutes.
- Immediately remove the pan from the Instant Pot and remove the foil covering.
For the topping:
- Mix together the sour cream, lemon juice and sugar in a bowl until creamy and smooth.
- Spread the mixture over the hot cheesecake right after you remove it from the Instant Pot. Spread the mixture evenly and in a thin layer.
- Let the cheesecake cool to room temperature, and then place it in the fridge to chill for about 4-6 hours or overnight. This will ensure clean slices.
- Serve the cheesecake with your favourite berry sauce or some fresh fruit.
Recipe: Notes
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I love how easy this recipe looks . Definitely going to try it . Thank you
Thanks. Let us know how it turns out!