The Ultimate Guide to Instant Pot Cheesecake: Perfectly Creamy, Every Time

If you’ve ever dreamt of baking a decadent, rich, and perfectly creamy cheesecake but have been intimidated by the traditional oven method, then you’re in for a delightful surprise! This Instant Pot Cheesecake recipe transforms a notoriously finicky dessert into an incredibly easy and foolproof creation. Say goodbye to water baths, oven door cracks, and endless waiting. With your Instant Pot, you can achieve a stunning cheesecake that boasts all the classic taste and luxurious texture you crave, in a fraction of the time and with minimal fuss. Prepare to impress your family and friends with this surprisingly simple yet utterly sophisticated dessert!

For many years, traditional cheesecake recipes held a certain mystique. While I love creating a variety of desserts—from my favorite Chocolate Chip Cookie Dough Cheesecake to various no-bake versions—the classic baked cheesecake often felt like a daunting task. The fear of cracks appearing on the surface, the delicate balance of baking times, and the long cooling process were often enough to deter me. But everything changed when I discovered the magic of making cheesecake in the Instant Pot. This game-changing method ensures an even cook and a perfectly smooth, uncracked top every single time, making cheesecake a dessert I now look forward to preparing.

Make traditional cheesecake in the instant pot

Why This Instant Pot Cheesecake Recipe is a Game-Changer

Making cheesecake in the Instant Pot isn’t just a trend; it’s a revolutionary way to bake one of the most beloved desserts. Here’s why this recipe stands out and guarantees fantastic results:

Significantly Faster Cooking and Cooling: Traditional cheesecakes demand an hour or more in the oven, followed by a lengthy cooling period inside the oven to prevent cracking. The Instant Pot drastically cuts down this active cooking time and ensures a perfectly moist environment, which is key to preventing those dreaded cracks. You won’t need to babysit it or worry about opening the oven door at the wrong moment.
Perfectly Creamy Texture, Every Time: The high-pressure, steam-filled environment of the Instant Pot is ideal for baking delicate custards like cheesecake. This moist heat ensures an incredibly smooth, dense, and uniformly creamy texture from edge to center, rivaling any bakery-bought cheesecake.
Just the Right Size: This recipe is designed for a 7-inch springform pan, making it a more manageable size than many larger traditional cheesecakes. It’s perfect for serving 6-8 people without overwhelming your dessert table or leaving you with too many leftovers (unless you want them, of course!). It’s still wonderfully rich and satisfying, just in a slightly more reasonable portion.
Endless Flavor Customization: The beauty of this base recipe is its versatility. Once you master the technique, you can easily adapt it to create any flavored cheesecake you desire. Add different extracts, mix in fruit purées, or swirl in chocolate for a unique twist. The possibilities are truly endless, allowing you to cater to any craving or occasion.
Customize Your Toppings: A plain cheesecake is a blank canvas! While delicious on its own, it truly shines with your favorite toppings. Fresh berries and a dollop of whipped cream are classic for a reason. For something more indulgent, drizzle with homemade Hot Fudge Sauce, warm caramel, or even a vibrant fruit compote. Each topping offers a new experience, making this recipe a versatile go-to.

Essential Ingredients You’ll Need

Crafting this luscious Instant Pot cheesecake requires a simple list of ingredients, most of which you likely already have in your pantry and fridge. Using good quality ingredients and ensuring they are at room temperature (especially the cream cheese and eggs) will make a noticeable difference in the smoothness and consistency of your batter.

For the Crust:
- Graham Cracker Crumbs: The classic base for cheesecake, providing a sweet and slightly spiced crunch.
- Granulated Sugar: A touch of sweetness for the crust.
- Melted Butter: Binds the crumbs together and creates a sturdy, flavorful base.
For the Cheesecake Filling:
- Cream Cheese: The star of the show! Use full-fat block cream cheese, softened to room temperature, for the best creamy texture.
- Granulated Sugar: Sweetens the filling.
- Vanilla Extract: Enhances the flavor of the cream cheese. Pure vanilla extract offers the best aroma and taste.
- All-Purpose Flour: A small amount helps stabilize the cheesecake and prevents cracking.
- Large Eggs: Act as a binder, giving the cheesecake its structure. Ensure they are at room temperature.
- Sour Cream: Adds a delightful tang and contributes to the cheesecake’s signature creamy texture. Also best at room temperature.
- Heavy Cream: Provides extra richness and smoothness to the filling.

Cheesecake Instant Pot tastes just like the traditional!

Step-by-Step: How to Make Instant Pot Cheesecake

Making this cheesecake is surprisingly straightforward, even for first-time Instant Pot users. Follow these detailed steps for a perfectly baked, incredibly smooth, and delicious dessert. Remember to scroll to the very bottom for the complete, printable recipe card with exact measurements.

Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix thoroughly until the crumbs are evenly moistened. Press this mixture firmly into the bottom of a 7-inch springform pan. Ensure an even layer for a stable base. This pan size is crucial as it fits perfectly inside most 8-quart Instant Pot models. You don’t need to pre-bake the crust for this recipe, which saves even more time!
Cream the Base: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened cream cheese and granulated sugar together on medium speed. Continue mixing until the mixture is completely smooth, creamy, and free of lumps. This step is vital for a silky cheesecake filling.
Add Flavor and Stabilizer: Reduce the mixer speed to low. Add the vanilla extract and all-purpose flour to the cream cheese mixture. Mix until they are just combined, scraping down the sides of the bowl as needed. Avoid overmixing at this stage.
Incorporate Eggs Carefully: With the mixer still on medium-low speed, add the eggs one at a time. Beat each egg just until it is incorporated into the batter before adding the next. Overbeating the eggs can incorporate too much air, which can cause the cheesecake to puff up during cooking and then sink or crack as it cools. Patience here leads to perfection!
Final Mix for Creaminess: Gently stir in the sour cream and heavy cream until everything is just combined. Again, be careful not to overmix. The goal is a smooth, homogenous batter without excess air. Overmixing can negatively impact the final texture of your cheesecake.
Prepare for Pressure Cooking: Pour your smooth cream cheese mixture into the prepared graham cracker crust in the springform pan. Now, it’s crucial to wrap the entire pan tightly with aluminum foil. Use at least one layer, and ideally two, making sure to crimp the edges securely around the pan. This prevents any condensation or water from dripping into the cheesecake during pressure cooking, which could make it soggy.
Set Up the Instant Pot: Pour 1 1/2 cups of water into the base of your Instant Pot liner. Place the trivet insert (the metal rack that comes with your Instant Pot) into the pot. Carefully lower the foil-wrapped cheesecake pan onto the trivet. This elevates the pan above the water.
Pressure Cook to Perfection: Secure the lid on your Instant Pot and set the steam release valve to the sealing position. Select the “Manual” or “Pressure Cook” setting on HIGH pressure for 35 minutes. Once the cooking cycle is complete, allow the pressure to release naturally. This typically takes about 20 minutes, indicated when the float valve drops. Do not attempt to quick-release the pressure, as a sudden change in temperature can cause cracks.
Cool and Chill: Once the pressure has fully released, carefully remove the cheesecake from the Instant Pot using the trivet handles. Unwrap the foil and let the cheesecake cool completely to room temperature on a wire rack. This gradual cooling is important. Once cooled, transfer the cheesecake (still in its pan) to the refrigerator and chill overnight, or for a minimum of 8 hours. This allows the cheesecake to fully set, resulting in that dense, rich, and perfect texture. Resist the urge to cut into it too early!

Making cheesecake in the instant pot is so fast and easy compared to a traditional cheesecake

Can You Freeze Instant Pot Cheesecake?

Absolutely! Cheesecake is an excellent candidate for freezing, making it perfect for meal prepping desserts or saving for unexpected guests. Freezing ensures you always have a delicious treat on hand when cravings strike or company arrives.

Freezing a Whole Cheesecake: Once your cheesecake is completely cooled and chilled, remove it from the springform pan. Tightly wrap the entire cheesecake first with several layers of plastic wrap, then with a layer of heavy-duty aluminum foil. This double-layer protection helps prevent freezer burn. Label with the date and freeze for 2-3 months.
Freezing Individual Slices: For more convenient portioning, slice the chilled cheesecake into individual servings. Place a small piece of parchment or wax paper between each slice to prevent sticking. Then, wrap each slice individually in plastic wrap and foil, or place them in an airtight freezer-safe container. This method allows you to remove just one or two slices at a time without thawing the entire dessert.
Thawing Frozen Cheesecake: To thaw a whole cheesecake, transfer it to the refrigerator overnight. For individual slices, you can let them thaw at room temperature for about 30 minutes, or a few hours in the refrigerator. The texture remains remarkably good after thawing.

Choosing the Right Pan for Your Instant Pot Cheesecake

While a 7-inch springform pan is explicitly recommended for this recipe due to its perfect fit in an 8-quart Instant Pot, the primary requirement for any pan you use is that it fits comfortably inside your specific Instant Pot model. Most 6-quart Instant Pots can accommodate a 6-inch springform pan, so always measure your pot’s inner diameter before selecting a pan.

Beyond springform pans, you can also use other oven-safe dishes, provided they fit and can be adequately covered. This includes:

Cake Pans: Small round cake pans (6-7 inches) can work, though they don’t have the removable sides of a springform, which can make serving a bit trickier.
Glass Pyrex Dishes: If you have a small, round Pyrex dish that fits, it can be a good alternative.
Ceramic Dishes: Similar to Pyrex, any small, heat-safe ceramic dish that fits can be used.

The key is to ensure the pan can withstand the pressure cooking environment and that you can securely cover it with foil to prevent water from entering the cheesecake mixture. Always ensure there’s enough space around the pan for steam to circulate properly.

Instant Pot Cheesecake - rich and creamy cheesecake that is made in the Instant Pot! So much easier and faster than a traditional cheesecake with all the same taste and texture.

Tips for Instant Pot Cheesecake Success

Achieving a picture-perfect and delicious cheesecake in your Instant Pot is incredibly easy, but a few key tips can elevate your results even further and ensure consistent success:

Room Temperature Ingredients: This is arguably the most crucial tip. Ensure your cream cheese, eggs, and sour cream are all at room temperature before mixing. Cold ingredients won’t combine smoothly, leading to a lumpy batter and a less creamy final texture. Take them out of the fridge at least 30 minutes to an hour before you start baking.
Do Not Overmix the Batter: Once the cream cheese and sugar are smooth, mix in the remaining ingredients just until combined. Overmixing, especially after adding eggs, incorporates too much air. This air expands during cooking, causing the cheesecake to rise excessively and then fall, often resulting in cracks or a sunken center. Beat on low speed and stop as soon as the ingredients are blended.
Secure Foil Wrapping: The foil wrap around your springform pan is essential. It acts as a barrier, preventing steam and condensation from the Instant Pot from reaching your cheesecake batter. Ensure it’s tightly crimped around the edges to create a waterproof seal. You can even use two layers for extra protection.
Natural Pressure Release is Key: Resist the urge to quick-release the pressure after cooking. The natural pressure release (NPR) allows the cheesecake to cool down gradually within the warm, moist environment of the Instant Pot. This slow temperature transition is vital for preventing cracks and ensuring a perfectly smooth top.
Patience with Cooling and Chilling: Just like with traditional cheesecakes, the cooling and chilling phases are non-negotiable for an Instant Pot version. Allow the cheesecake to cool completely on a wire rack at room temperature before transferring it to the refrigerator. Chilling it overnight (or at least 8 hours) allows the cheesecake to fully set and firm up, resulting in that irresistible dense, creamy texture. This is when the flavors also meld beautifully.
Prevent Sticking: Lightly grease your springform pan, even if it’s non-stick, and consider lining the bottom with a circle of parchment paper for extra assurance that your crust won’t stick.

I truly love how effortless this Instant Pot Cheesecake recipe is. There’s no need for pre-baking the crust, no elaborate water baths, and no need to constantly monitor an oven. It’s significantly faster than preparing a traditional cheesecake, yet it delivers on taste, texture, and appearance in every way! The ease and consistent results mean you’ll be making this delectable dessert much more often.

When it’s time to serve, the topping possibilities are endless. We often enjoy ours with a generous dollop of homemade whipped cream and fresh sliced strawberries or mixed berries. For a truly decadent experience, I’ve drizzled it with warm caramel sauce, which is absolutely heavenly! Another fantastic idea is to pour a can of cherry pie filling over the cooled cheesecake for a classic cherry cheesecake. Think outside the box and customize it to suit your family’s favorite flavors and toppings!

More Easy Cheesecake Dessert Recipes to Try

If you’ve enjoyed the simplicity and deliciousness of this Instant Pot cheesecake, you’ll be thrilled to explore more cheesecake-inspired delights. Whether you prefer no-bake options, mini versions, or unique flavor combinations, there’s a cheesecake dessert for everyone. Here are some of our other cherished recipes you might want to try next:

No Bake Peanut Butter Cheesecake
Mini Key Lime Cheesecakes
Double Chocolate Cheesecake Muffins
Sopapilla Cheesecake Bars
Peppermint Chocolate Cheesecake
No Bake Oreo Cheesecake
Peanut Butter Cheesecake Brownies
Funfetti Cheesecake Pie
Skinny Peanut Butter Cup Cheesecake Bars
Baileys Chocolate Cheesecake

Instant Pot Cheesecake

By

Erin Sellin

A rich and creamy cheesecake made effortlessly in the Instant Pot, offering all the classic taste and texture of a traditional cheesecake but with significantly less time and fuss.

Prep:

10

Cook:

35

Additional Time:

40

Total:

1
25

Servings:
8

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Ingredients

Crust

1 cup graham cracker crumbs
3 Tablespoons granulated sugar
5 Tablespoons melted butter

Cheesecake Filling

2 8oz packages cream cheese
2/3 cup granulated sugar
1 teaspoon vanilla extract
3 Tablespoon all-purpose flour
3 whole large eggs
1/4 cup sour cream
1/4 cup heavy cream

Instructions

Mix together graham cracker crumbs, sugar, and melted butter until well blended. Press into the bottom of a 7-inch springform pan.
In an electric stand mixer beat cream cheese and sugar together until smooth and creamy.
Add in vanilla and flour, mixing until just combined.
Beat in eggs, 1 at a time, until just incorporated.
Stir in sour cream and heavy cream.
Pour into prepared crust.
Cover tightly with foil. Use a 2nd piece of foil to wrap up the sides and over the top of the pan to ensure no liquid will drip into the cheesecake.
Fill the Instant Pot with 1 1/2 cups of water. Place cheesecake pan on the trivet insert and lower into the Instant Pot.
Seal the Instant Pot and set to manually cook at high pressure for 35 minutes. Let it naturally release pressure until it unlocks, about 20 minutes.
Carefully lift the trivet out and let the cheesecake cool to room temperature. Place in the fridge to chill overnight (or 8 hours) before serving.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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