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Instant Pot Cheesecake

This Instant Pot Cheesecake is ultra soft and creamy and quick & easy to make! New York-style cheesecake that's baked in minutes!
Course Dessert
Cuisine American, Dessert, Instant Pot
Keyword Instant Pot Cheesecake
Prep Time 25 minutes
Cook Time 37 minutes
Chilling Time 6 hours
Total Time 7 hours 2 minutes
Servings 12 servings
Calories 273kcal
Author Chrissie


  • 1 Instant Pot Electric Pressure Cooker
  • 1 small 8-inch springform cake pan (be sure it fits inside your Instant Pot on a trivet)


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


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.



This cheesecake is best enjoyed the day after it's baked. Store it in the fridge uncovered for the initial chilling time (to prevent a soggy top due to condensation), and then store any leftovers in the fridge in an airtight container.


Serving: 1slice | Calories: 273kcal | Carbohydrates: 20g | Protein: 4g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 258mg | Potassium: 87mg | Fiber: 1g | Sugar: 14g | Vitamin A: 766IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg