The Best Instant Pot Cheesecake of Your Dreams

Can You Make Cheesecake in the Instant Pot?

Mother’s Day is coming up and if you are looking for the BEST dessert to make, you need to try this instant pot cheesecake! No fuss, no oven, no cracks. Perfect cheesecake in the Instant Pot! This pressure cooker cheesecake is so so good! The graham cracker crust is my favorite part, but the filling is amazing too – smooth, rich, creamy, and flavorful.

Instant Pot Cheesecake Recipe

To be honest, I thought a 7-inch cheesecake would be smaller than I want, but it is actually just the right size to me. Not too big and not too small.

I made quite a few Instant Pot cheesecakes before deciding that this is the one for me. There are bits and pieces from lots of different recipes, but mostly adapted from the Best Instant Pot Cheesecake Recipe from Delish. Definitely happy with the results!

A Few Instant Pot Cheesecake Reviews

Want to read some reviews from a few of my personal taste testers? After sending them on their way with cheesecake slice in hand, they promptly sent me messages…

“This cheesecake is AMAZING! Better than Juniors is NYC!” – Emily

“Wow, yep this is good. It’s like buttery and creamy. The crust is delicious too. I think this is my favorite cheesecake you’ve made. Winner!” – Krista

I’ve never been to NYC, so I can’t personally confirm Emily’s comment, but this is my favorite cheesecake recipe yet! And it’s pretty darn easy in the Instant Pot!

The Best Cheesecake Graham Cracker Crust

To make the best graham cracker crust, you will need:

• 9 graham crackers, crushed (about 1 1/2 cups)
• 2 teaspoons brown sugar
• 1/4 teaspoon salt
• 4 tablespoons unsalted butter, melted

Here is how you make the graham cracker crust:

In a medium bowl, whisk together graham cracker crumbs, brown sugar, salt, and melted butter, until crumbs are evenly moistened. Pour mixture into springform pan and press into the bottom of the pan and about 1 inch up the sides. Use the bottom of a cup or jar to help press the crust firmly and evenly. Place crust in the freezer while preparing the batter, for at least 15 minutes.

Pro Tip: Use the bottom of a cup, ramekin, jar, or something similar to press the crust in firmly and evenly. Placing the crust in the freezer for 15-20 minutes helps to firm it up without having to bake it.

Instant Pot Cheesecake Ingredients

The ingredients you need to make this amazing cheesecake are so simple! You will need:

• 16 ounces cream cheese, room temperature
• 2/3 cup sugar
• 1/4 cup sour cream, room temperature
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 2 large eggs, room temperature

How to Make the Best Cheesecake

Tip #1: Use Room Temperature Ingredients

Start with room temperature ingredients. If you have cold cream cheese you will have lumpy cheesecake. Room temperature ingredients help to produce a smooth, creamy filling, and avoid lumps. So be sure to take your cream cheese, sour cream, and eggs out of the refrigerator in advance to let them reach room temperature before mixing.

Pro Tip: How to Make Ingredients Come to Room Temperature Quick

If you need your ingredients at room temperature and are short on time, here is a little trick I learned. Take a glass cup or container and fill it with hot to boiling water. Then, pour the water out of the cup and place it over the egg, butter, sour cream, or cream cheese on a flat surface. The steam from the hot water will help make the ingredient warmer without melting it.

Tip #2: Don’t Overmix

What do I need to Make Instant Pot Cheesecake?

Of course, you’ll want to have an Instant Pot to make Instant Pot cheesecake.

The Instant Pot silicone rings tend to hold odors, so for a sweet cheesecake with no hint of pot roast or chicken, it is best to use a new sealing ring reserved only for dessert recipes. I got a set of rings on Amazon with different colors so it is easy to tell them apart.

To more easily put the cheesecake into and out of the pot, you can create a foil sling (like in the photos) or you can get yourself a silicone sling if you think you’ll be using it a lot.

Use the trivet that usually comes with your Instant Pot. It doesn’t really matter which one it is as long as it keeps the cheesecake out of the water.

How to make a foil sling for the Instant Pot?

A homemade foil sling is really easy to make. Take a sheet of aluminum foil that is slightly longer than width and depth of the instant pot. Then, fold it so that the width of the foil is about a 1/3 of the width of the instant pot. Place it in the instant pot and fold the sides up where it meets with pan. You essentially make handles to grab the food out of the instant pot.

Can I use a regular springform pan in the Instant Pot?

Yes, you can use a regular springform pan in the Instant Pot. However, you will want a springform pan that can handle high temperatures. For example, up to 450 degrees Fahrenheit or 230 degrees Celsius or so.

Snag a 6-inch or 7-inch springform pan so you can make delicious Instant Pot cheesecake whenever needed. It’s worth it to have one and they are not expensive. I have used both sizes and prefer the 7-inch, but they are very similar.

How long to cook cheesecake in the Instant Pot?

Because the cheesecake is a little thicker in a 6-inch pan, add 5 minutes to the Instant Pot cooking time if using a 6-inch pan. So, for a 7-inch pan cook the cheesecake in the instant pot for 30 minutes and for a 6-inch pan, cook it for 35 minutes in the pressure cooker.

Instant Pot Cheesecake Frequently Asked Question

Why is my Instant Pot Cheesecake Runny?

First of all, plan ahead and make your cheesecake a day in advance. This allows your cheesecake plenty of time to firm up and chill. If you don’t let it chill long enough in the fridge, you will have a runny, soft center.

How long is cheesecake good for?

Store the Instant Pot cheesecake in the refrigerator for up to 5 days, covered loosely with foil or plastic wrap.

Can you freeze cheesecake?

Yes! After the cheesecake comes to room temperature, carefully remove it from the pan. Wrap it tightly in plastic wrap, then with foil, or place it in an airtight freezer-safe container. Freeze cheesecake for up to 3 months, thaw in refrigerator overnight before serving.

Instant Pot Cheesecake Topping Recipes

Cheesecake is delicious all by itself. But, pair it with one of these delicious toppings and you have a whole new world of delicious flavors and opportunities. Check out my top three cheese cake topping recipe ideas.

Strawberry Cheesecake Topping

Ingredients

• 1 tablespoon water
• 3 tablespoons strawberry jam
• 2 cups sliced strawberries

Instructions

Combine water and jam. Cover loosely and microwave for 30 seconds, until melted and smooth. Stir in strawberries until evenly coated.

Strawberry Lime Cheesecake Topping

Ingredients

• 2 cups sliced fresh strawberries
• 1/4 cup sugar
• 2 tablespoons fresh-squeezed lime juice (about 1 lime)

Instructions

Mix together strawberries, sugar, and lime juice. Stir occasionally over about 15 minutes, to allow the sugar to dissolve.

Sour Cream Cheesecake Topping

Ingredients

• 1/2 cup sour cream
• 2 tablespoons sugar

Instructions

Whisk together sour cream and sugar. Pour over top of the cheesecake after it comes out of the Instant Pot. Let cheesecake cool for 1 hour.

Additional Cheesecake Topping Ideas:

• Chocolate sauce
  Caramel sauce
• Crushed cookies or candy bars
• Mini chocolate chips
• Lemon curd
• Canned pie filling
• Fresh sliced strawberries, or any favorite fresh fruit
• Whipped cream

Final Thoughts

Cheesecake doesn’t have to be hard, especially when you have your two key items of an instant pot and room temperature ingredients. Remember, you need to use room temperature ingredients anytime you make cheesecake or your cheesecake may be lumpy and have a weird texture.

This instant pot cheesecake is a hit in our home. What do you think? Share with us in the comment section below!

More cheesecake recipes:

• Air Fryer Mini Cheesecakes
• Mini Cheesecakes
• Strawberry No Bake Cheesecake
• Layered Pumpkin Cheesecake Pie
• Easy No Bake Cheesecake
• Mini Cheesecake Tarts
• Key Lime Cheesecake
• Chocolate Peanut Butter Cheesecake
• Cheesecake Chocolate Chip Cookie Cups

Check out more of our favorite Instant Pot recipes too!

• The Best Zupas Wisconsin Cauliflower Soup Copycat Recipe
• The Best Instant Pot Macaroni & Cheese
• Super Easy Instant Pot Mississippi Chicken

Got an air fryer? I love mine almost even more than my Instant Pot. See these air fryer dessert recipes!

• Air Fryer Mini Cheesecakes
• Air Fryer Magic Marshmallow Rolls
• Simple French Toast Roll Ups in the Air Fryer

Instant Pot Cheesecake of Your Dreams

Ready to make Instant Pot cheesecake? You may never go back. This Instant Pot cheesecake is the best cheesecake I've ever made!

5 / 5 ( 3 Reviews )

Print Rate

Prep Time: 20 minutes minutes

Cook Time: 5 hours hours 45 minutes minutes

Total Time: 6 hours hours 5 minutes minutes

Serves: 8

Adjust Servings: 8

US CustomaryMetric

Equipment

• Pressure Cooker

Ingredients

Crust

• 9 graham crackers crushed (about 1 1/2 cups)
• 2 teaspoons brown sugar
• ¼ teaspoon salt
• 4 tablespoons unsalted butter melted

Cheesecake

• 16 ounces cream cheese room temperature
• ⅔ cup sugar
• ¼ cup sour cream room temperature
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla
• ¼ teaspoon salt
• 2 large eggs room temperature

Instructions

• Grease or spray a 7-inch springform pan with cooking spray.
• In a medium bowl, whisk together graham cracker crumbs, brown sugar, salt, and melted butter, until crumbs are evenly moistened. Pour mixture into springform pan and press into the bottom of the pan and about 1 inch up the sides. Use the bottom of a cup or jar to help press the crust firmly and evenly. Place crust in the freezer while preparing the batter, for at least 15 minutes.
• In a large bowl, use a hand mixer on low speed to combine the room temperature cream cheese, sugar, room temperature sour cream, flour, salt, and vanilla. Add room temperature eggs, one at a time, and beat until just blended. Don't overmix. Pour batter into springform pan on top of crust. Tap cheesecake pan against the counter to let air bubbles rise to the surface. Pop bubbles with a toothpick or fork, then smooth the top.
• Add 1 cup water to Instant Pot. Place trivet in Instant Pot. Create a foil sling by folding a large piece of foil into thirds and place it in the Instant Pot with the cheesecake on top of it.
• Cook on high pressure for 30 minutes. Allow pressure to release naturally for 15 minutes, then quick release any additional pressure, if needed, and remove cheesecake from the pot using the sling. Absorb any water from top of cheesecake with the edge of a paper towel. Center of cheesecake will be jiggly, but should not run if pan is tilted. Place cheesecake on a wire rack to cool for at least 1 hour.
• Cover springform pan with foil and refrigerate for at least 4 hours, preferably overnight. Slice and serve cold with your favorite toppings.

Recipe Notes

If using a 6-inch springform pan, increase cooking time to 35 minutes.

Nutrition

Calories: 414kcal | Carbohydrates: 33g | Protein: 6g | Fat: 29g | Sodium: 454mg | Fiber: 1g | Sugar: 23g