This easy Instant Pot Cheesecake has a beautifully creamy vanilla filling and doesn’t require an oven! It’s the perfect recipe for busy holidays or when you don’t want to heat up the kitchen.
Cheesecake in the Instant Pot
I have a deep love for cheesecake and it always makes its way onto the holiday menus. However, sometimes finding enough oven space for everything on the menu can be a real challenge. That’s why I decided to try making it in my Instant Pot, and I’m so happy I did! This Instant Pot cheesecake has all the classic flavors and texture of a traditional baked cheesecake but without the hassle of a water bath.
If you are a fan of cheesecakes, you’ll love this Instant Pot Cheesecake recipe! It only requires 15 minutes of preparation work, and then the pressure cooker will do the rest. The unbeatable texture of this dessert will seriously amaze you!
Why you’ll love this recipe:
- Classic Flavors– This cheesecake is the perfect combination of sweet and rich flavors, and that traditional smooth texture that melts!
- Easy to Meal Prep – This recipe can be made up to 2 days ahead of time leaving you stress free on the day of your gathering! If you want to make it even further in advance you can wrap your cheesecake with plastic wrap and freeze it for 2-3 months.
- Doesn’t Require Oven During Holiday Cooking – This recipe frees up vaulable oven space during holiday cooking and it doesn’t require any babysitting! Just assemble your cake and let the instant pot do the rest.
Instant Pot Cheesecake Ingredients
Here’s a quick overview of what you’ll need for this recipe! For exact measurements, keep scrolling down to the printable recipe card near the bottom of the page.
- Graham cracker crumbs, unsalted butter, and granulated sugar – These are mixed to create a delicious buttery crust! Gluten-free graham crackers work great for this. Alternatively, you could make a chocolate crust and use gluten-free Oreos.
- Cream cheese – Cream cheese is the star of this recipe! It must be softened in the microwave first otherwise, the filling will curdle, and your cheesecake will not turn out well.
- Eggs, granulated sugar, and vanilla extract – These combine with the cream cheese for the delicious and creamy filling! To get the right texture and avoid curdling it is very important the eggs be warmed in warm water before mixing them in.
NOTE: You also may want to consider having a separate seal for your Instant Pot lid specifically for desserts! If you normally cook savory foods, you may find that using the same seal can transfer some of those flavors. I just keep one seal for savory and one for desserts to keep things separate!
How to Make Cheesecake in the Instant Pot
For this recipe, you’ll need a 6 or 8-quart Instant Pot, a trivet, a 7-inch spring form pan, microwave-safe mixing bowls, an electric mixer, and aluminum foil. A few tips and tricks make this easy cheesecake recipe everyone’s favorite! Here’s a step-by-step guide to making this delicious classic in the Instant Pot.
Make the Crust
First, grease a 7-inch cheesecake pan and set it aside. Whisk together the graham cracker crumbs, melted butter, and one tablespoon of sugar in a mixing bowl. Firmly press this mixture into the greased pan and set it aside for now.
Because of the moisture required to cook in the Instant Pot, the graham cracker crust does not turn out quite as crispy as it would in the oven, but I think Instant Pot Cheesecake is actually easier because you don’t have to mess with a water bath.
To start the filling, place your eggs in a bowl of warm water for at least 15 minutes. Then, warm the cream cheese in the microwave until it is beginning to melt. It is essential to warm both of these ingredients before combining them to ensure the filling does not curdle. After melting the cream cheese, use an electric or stand mixer to combine it with sugar and vanilla. Add the warmed eggs one at a time and mix until just combined, being careful not to overmix.
Add Cheesecake Filling To Crust
Once your filling is smooth and ready to pour into the pan, make sure your springform pan is securely fastened. Then, pour the filling over the crust and use an offset spatula to spread it evenly. Finally, tap the pan gently on the counter a few times to release any trapped air bubbles.
Cook Instant Pot Cheesecake
Prepare your Instant Pot by pouring in 1 cup of water and placing the trivet inside. Make a foil sling with a piece of aluminum foil and use it to lower the pan into your Instant Pot. Set the Instant Pot to cook on high pressure for 30 minutes.
Once the pressure cooking cycle has finished, allow the machine to naturally release the pressure for 10 minutes. After 10 minutes, open the venting knob to release any remaining pressure. Carefully remove the cheesecake and place it on a cooling rack. Allow the cheesecake to cool to room temperature before removing the springform pan and placing the cheesecake in the refrigerator. Let the cake chill for at least 4 hours before slicing.
How to serve vanilla cheesecake
After the cheesecake has chilled and been refrigerated for several hours, you are ready to enjoy! Plate the cheesecake slices with fresh fruit and whipped cream, or drizzle dark chocolate ganache over the top for an extra decadent treat! Other Cheesecake toppings include:
- Chocolate Whipped Cream: this is a great way to jazz up a vanilla cheesecake.
- Raspberry Syrup: the same method can be used with other fruits such as blackberries or cherries.
- Butter Pecan Topping is a classic combination everyone loves.
- Strawberry Sauce: this makes a perfect Spring cheesecake!
- Caramel Sauce: who doesn’t love salted caramel?
How to store Instant Pot cheesecake
If you have some leftover cheesecake, it can last for three days in the fridge. However, storing it in an airtight container is important to prevent it from drying out. You can wrap it in plastic wrap and place it on a plate to keep it moist and protect it from any other smells that might be present in the fridge.
Can you freeze cheesecake?
To make your cheesecake last even longer, you can freeze it. Once set, wrap it tightly with multiple layers of plastic wrap and store it in a freezer bag. You can freeze the whole cake or individual slices, whichever you prefer. This way, your cheesecake can last for 2-3 months. When you are ready to enjoy a slice, let it defrost in the refrigerator overnight before serving.
If you like this cheesecake, you’ll love these classic dessert recipes!
- Mocha Cheesecake – This delicious baked cheesecake recipe is topped with a thick chocolate ganache! If you love the flavor but want to skip the cooking, try this No Bake Mocha Cheesecake.
- Slow Cooker Pumpkin Spiced Apples – The ultimate autumn comfort food, and they make an excellent dessert for holidays when your oven space is limited.
- No Bake Peanut Butter Pie – delicious creamy peanut butter and rich dark chocolate layers. It’s a truly classic dessert and a great one to make ahead of time!
- Lemon Cheesecake Bars – The pecan crumb topping on these is irresistible! They are sure to be a hit at your next get-together.
- Butter Pecan Cheesecake – This decadent cheesecake features a pecan crust, creamy filling, caramel sauce, and roasted pecans while remaining sugar-free!
FAQs about Instant Pot Cheesecake
This recipe was made with an 8-quart Instant Pot and a 7-inch spring form pan. You can
also use a 7-inch spring form pan in a 6-quart Instant Pot.
Yes, for this recipe, It is vital that the eggs are warmed in warm water and the cream cheese is softened in the microwave. Otherwise, the filling curdles and the cheesecake doesn’t turn out.
Because of the moisture required to cook in the Instant Pot, the crust does not turn out as crispy as it would in the oven. If you want a crispier crust, try pre-baking it in the oven at 350° F for about 10 minutes.
Instant Pot Cheesecake
- 8 Quart Instant Pot
- 7-inch Springform Pan
- 1 cup graham cracker crumbs I used gluten free graham crackers
- ¼ cup unsalted butter melted
- 1 tbsp granulated sugar
- 16 oz cream cheese full fat and softened
- 2 eggs room temperature
- ½ cup granulated sugar
- 2 tsp vanilla extract
- Grease a 7-inch spring form pan and set aside. Place your 2 eggs in a bowl of warm water for at least 15 minutes.
- Combine the graham cracker crumbs, melted butter, and 1 tbsp sugar in a small bowl. Press the mixture onto the bottom of the pan firmly and set aside.
- Make the filling. Warm the cream cheese in the microwave for 30-60 seconds, or until just beginning to melt. Beat together the cream cheese, sugar, and vanilla on medium-low speed. Add the warmed eggs one at a time and mix until just combined. Don’t overmix!
- Pour the filling into the springform pan, then tap the pan on the counter a few times to release air bubbles.
- Pour 1 cup water into your Instant Pot and set the trivet down in the water. Make a foil sling with a large piece of aluminum foil by folding it lengthwise in thirds.
- Use the foil sling to carefully lower the pan into the Instant Pot on the trivet. Fold the ends of the foil sling so you can close your Instant Pot.
- Pressure cook on high for 30 minutes. Once the cooking time is complete, press cancel on your Instant Pot, then allow for a 10-minute natural release.
- Release any remaining pressure using the venting knob. When the pin drops, open the Instant Pot and use the foil sling to carefully remove the cheesecake and set it on a cooling rack. Soak up any liquid that may have dripped onto the top with a paper towel.
- Once cooled to room temperature, release the spring form pan and remove the cheesecake. Cover and refrigerate for at least 4 hours, up to 2 days.
- Serve with fruit, drizzled with chocolate, or on its own!
- This recipe was made with an 8-quart Instant pot and a 7-inch spring form pan. You can also use a 7-inch spring form pan in a 6-quart Instant Pot.
- My instant Pot took 10 minutes to reach full pressure and begin cooking.
- It’s really important to chill the cheesecake completely before slicing!
- It is VITAL that the eggs are warmed in warm water and the cheesecake is softened in the microwave, otherwise the filling curdles and the cheesecake doesn’t turn out.
- The graham cracker crust does not turn out quite as crispy in the Instant Pot as it would in the oven, simply because of the moisture required to cook it in the Instant Pot