The Instant Pot can be used for more than quick dinners. Make a delicious creamy cheesecake for dessert using the Instant Pot.
A perfect cheesecake is one of Justin’s favorite desserts. It’s usually his dessert of choice for his birthday every year.
In the past, we’ve gotten the Jell-O brand no-bake cheesecake for something quick and easy since his birthday is Christmas Day. But, when we have time, this pressure cooker cheesecake can’t be beaten.
Keep in mind that, while the cooking time isn’t super long, the cake needs time for it to cool and refrigerate. This isn’t a dessert that you can make on a whim.
How to Make a Foil Sling for Your Instant Pot Cheesecake Recipe
If you don’t have a trivet with handles, you’ll want to make a sling out of aluminum foil for your cheesecake pan. This makes it so you can easily pull it out of the Instant Pot when it’s done cooking. The pan fits tightly in the pot, so there won’t be room to get your hands in there, especially with oven mitts on.
- For best results, use heavy-duty aluminum foil as it’s less likely to tear
- Cut the foil into one long piece, about 24 inches
- Fold the foil into thirds lengthwise
- Place the center of the long piece of foil at the bottom of the inner pot before pouring in the water
- Let the long ends come up over the edges of the pot and curl it around the top
- Place the trivet on top of the foil then the cheesecake on top of that with the foil sticking out of the top
- Cover the Instant Pot, making sure the foil pieces are still hanging out
- Use the foil to lift from the bottom and sides of the pan carefully
Classic Cheesecake Toppings
There are a lot of options for the top of the cheesecake, but these are our favorites:
- Strawberry Pie Filling
- Cherry Pie Filling
- Bananas and Whipped Cream
- Lemon Zest and Sliced Lemons
- Fresh Fruit
- Brown Sugar
Instant Pot Cheesecake Step by Step
Ingredients
Crust
- 6 graham crackers, crushed in a food processor to fine crumbs
- 2 tbsp granulated sugar
- 4 tbsp butter, melted
Cheesecake Filling
- 16 oz cream cheese, softened to room temperature
- ½ cup granulated sugar
- 2 eggs
- 1 tbsp all-purpose flour
- ¼ cup heavy whipping cream
- 2 tsp vanilla extract
Preparation
Crust
Tightly wrap the bottom of a 7-inch springform pan with foil and spray the bottom and sides with Baker’s Joy cooking spray.
In a small bowl, stir together the graham cracker crumbs, sugar, and melted butter.
Press the buttery graham cracker crust to the bottom of the prepared pan.
Place the crust in the freezer.
Cheesecake Filling
In a large bowl, beat the cream cheese and sugar until smooth.
Add the eggs, one at a time, making sure to scrape the sides of the bowl between each egg.
Add the flour, heavy cream, and vanilla, mixing until smooth.
Pour the cheesecake batter into the prepared pan and tap on the counter to release any air bubbles.
Cover the pan with a piece of foil.
Prepare Instant Pot
Pour 1 ½ cups of water into the Instant Pot for a water bath and place the trivet in the bottom of the pot.
If your trivet doesn’t have handles, create a foil sling to put around the bottom of the pan and out the top of the Instant Pot to be able to lift the pan easily out of the pot.
Gently place the prepared cheesecake on top of the trivet.
Cooking
Lock the lid into place and cook on high pressure for 35 minutes.
Allow the pressure to do a natural release for about 10 minutes then manually release the remaining pressure.
Uncover the cheesecake and let it cool on a cooling rack until room temperature.
Serving
Once the cheesecake has cooled to room temperature, move it to the refrigerator for at least 8 hours or overnight.
Before serving, top with canned pie filling and whipped cream if desired.
Instant Pot Cheesecake Leftovers
Storage: Store leftover cheesecake in an airtight container in the refrigerator for 2-3 days. For best results, cover with plastic wrap tight against the cut side of the cheesecake to seal it.
Recipe
Originally Published On: November 11, 2024
Instant Pot Cheesecake
Ingredients
- 6 graham crackers (crushed in a food processor to fine crumbs)
- 2 tbsp granulated sugar
- 4 tbsp butter (melted)
- 16 oz cream cheese (softened to room temperature)
- ½ cup granulated sugar
- 2 eggs
- 1 tbsp all-purpose flour
- ¼ cup heavy whipping cream
- 2 tsp vanilla extract
Recommended Equipment
Instructions
- Tightly wrap the bottom of a 7-inch springform pan with foil and spray the bottom and sides with Baker’s Joy cooking spray
- In a small bowl, stir together the graham cracker crumbs, sugar, and melted butter
- Press the buttery graham cracker crust to the bottom of the prepared pan
- Place the crust in the freezer
- In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth
- Add the eggs, one at a time, making sure to scrape the sides of the bowl between each egg
- Add the flour, heavy cream, and vanilla, mixing until smooth
- Pour the cheesecake batter into the prepared pan and tap on the counter to release any air bubbles
- Cover the pan with a piece of foil
- Pour 1 ½ cups of water into the Instant Pot for a water bath and place the trivet in the bottom of the pot
- If your trivet doesn’t have handles, create a foil sling to put around the bottom of the pan and out the top of the Instant Pot to be able to lift the pan easily out of the pot
- Gently place the prepared cheesecake on top of the trivet
- Lock the lid into place and cook on high pressure for 35 minutes
- Allow the pressure to do a natural release for about 10 minutes then manually release the remaining pressure
- Uncover the cheesecake and let it cool on a cooling rack until room temperature
- Once the cheesecake has cooled to room temperature, move it to the refrigerator for at least 8 hours or overnight
- Before serving, top with canned pie filling and whipped cream if desired
Notes
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.
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This is such a delicious cheesecake, and making it in the Instant Pot really cuts down on the frustration. I LOVE it!
YUM!! Whoaaaa, pass a fork…LOL. I love cheesecake but have yet tried to create one. I think for the Holidays I’m going to try your recipe, and I sure hope it comes out like yours. This looks delicious!!
I don’t have an instant pot but wow, I love how easy it is to make this cheesecake. This is perfect for an afternoon pick me up with a hot cup of joe! Mmmm….I want some!
Wow! I have never thought of making cheesecake in my Instant Pot but you did and this is a perfect idea for me. I can’t wait to make this dessert using my new Instant Pot. Thank you so much!
This cheesecake looks so good. I can’t wait to try making it myself!
This looks absolutely amazing and makes my mouth water. I love a good cheesecake so I am going to have to give this bake a go at the weekend xx
I have never tried making cheesecake in an instant pot, but it seems like an easy and good way to bake a dessert. I`ll try to make this cheesecake with my boys on Thanksgiving school break.
This cheesecake looks absolutely amazing! The smooth and creamy texture is so enticing that I can almost taste it just by looking at the pictures. I love trying out new recipes, and this one has caught my eye. I can’t wait to give it a try and see how it turns out in my kitchen!
I love that this is made in my instant pot so I don’t have to turn on the big oven, and worry about tricky cheesecake baking techniques. This is going to be a hit.
YUM! You have made cheesecake so simple and easy! My husband will love this.
This is my favorite kind of dessert. I love to have or serve a quality cheesecake.
My kids totally love anything sweet especially such a yummy looking cheesecake, would definitely give this recipe a try sometime soon.
OMG that cheesecake looks amazing!!! I’ve always wanted to try my hand at making a new York cheesecake but haven’t managed to so far. I need to try this. I doubt we would have any left over but good to know that it will last a few days when stored correctly!!!
Nnniiiccceeeee….the sauce at the top makes it look even more delicious. However, can I substitute the butter with something else?
Wow! I had no idea that I make my own cheesecake using my instant pot. I would love to try this recipe. Thank you so much for sharing especially the cooking/ IP settings.