Instant Pot Cheesecake

If you love to use your pressure cooker, use it to make your favorite cheesecake recipe. This dessert recipe is easy to make and cooking it in the instant pot results in a delicious and creamy cheesecake.

You will be amazed how easy it to make your favorite cheesecake. I even prefer it over making it in the oven because the cheesecake turned out with no cracks. If you have never made a dessert in your pressure cooker, add this to the list. Top with cherry pie filling or chocolate ganache for a delicious cheesecake recipe. See more Instant pot Christmas Recipes.

Can You Cook Cheesecake in the Instant Pot?

Yes, you can cook a cheesecake in the instant pot. Make sure that you still have the metal trivet that came with your instant to easily cook in the pressure cooker. The cheesecake cooks in about 35 minutes in the instant pot and then needs time to cool.

This makes a perfect dessert to prepare ahead of time.

Ingredients

Scroll to the bottom for the full recipe in the recipe card.

How to Make Crust for Cheesecake

• Step 1 – Prepare pan – Spray a 7-inch springform pan with a non-stick cooking spray. Make sure that the springform pan will fit in your instant pot.  Then set it aside.
• Step 2 – Prepare Graham Cracker Crumbs – Crush the graham cracker sheets in a food processor. Process until they are formed into small crumbs. 
• Step 3 – Use Rolling Pin – If you do not have a food processor. Place the graham crackers in a sealed ziplock bag. Then roll with a rolling pan to crush the graham crackers.
• Step 4 – Mix with Melted Butter – Place the crumbs in a large bowl. Then stir in the melted butter and ½ cup brown sugar until well combined.  
• Step 5 – Press Crust – Then press this mixture into the bottom of your springform pan. Then push the mixture down to form a single layer at the bottom of a pan. Make it to have it go up the sides of the pan approximately 1 inch.’
• Step 6 – Set – Set Aside for at least 15 minutes.

How to Prepare Cheesecake

Step 1 – Beat Cream Cheese – Beat the cream cheese with the sugar in a large stand up mixer or hand mixer. Mix until the mixture is light and fluffy.

Step 2 – Mix Ingredients – Then add in all of the ingredients for the cheesecake layer and mix until creamy and combined. We like to blend on low speed.

Step 3 – Remove Prepared Pan – Then remove the pan from the freezer and fold the cheesecake layer mixture on top evenly. Make sure to ensure that the layer is even.

Step 4 – Cover cheesecake batter with Foil – Gently place the springform pan on top of the trivet in the instant pot.  Then cover the springform pan with a piece of foil. Making sure to secure it on the sides so that the aluminum foil sling does not move while it’s cooking. Cook on high pressure for 35 minutes.  

Step 5 – Natural Release – After the cook time, allow the pressure to release naturally from the instant pot for 30 minutes. Carefully remove the springform pan from the instant pot. Move to a cooling wire rack to cool for at least 1 hour.

Step 6 – Remove from pan – To remove the cheesecake from the pan, run a knife around the edge of the cheesecake. Serve topped with the cherry pie filling and enjoy!

Recipe Tips

• Prepare Pan – We like to use a 7-inch pan when making this cheese cake. Spray the pan with cooking spray for easy cleanup and to remove the cheesecake.
• Graham Cracker Crust – Use a food processor to crush the graham crackers. You can also crush with a rolling pin but we recommend the food processor.
• Making Crust – When combining the sugar and the melted butter with the graham crackers, make sure to fully coat. Then ensures that the crumbs easily press down into the pan.
• Making Cheesecake – Beat the cream cheese ingredients on medium-low speed for best results.
• Pouring Cheesecake – After pouring the cheesecake into the crust, make sure to tap the pan on the counter. This helps to keep the cheesecake smooth and no air bubbles.
• Natural Release – After pressure cooker cheesecake, allow the pressure cooker to do a natural release.
• Cool Cheesecake – Make sure the cheesecake cools for at least for an hour on a wire rack. You can also put on baking sheet with parchment paper. Then refrigerated over night or for at least 6 hours. Then carefully remove cheesecake from pan and serve with whipped cream or cherry toppings.
• Add Flavors – For a hint of lemon flavors, add in a teaspoon of lemon juice or lemon zest.

How Long to Cook Cheesecake in the Instant Pot

Cooking cheesecake in the instant pot takes about 35 minutes. But then you need to give it time for a natural release on the instant pot. The cooling the cheesecake and allowing time in the fridge is the longest part.

But it is important not to skip the party of cooling the cheesecake.

Can you Freeze Cheesecake?

Yes, you can freeze cheesecake. This is the best option when you want to make ahead of time.

• Allow the cheesecake to cool completely and place inside a freezer container.
• It can be frozen up to 2 months. Allow to thaw in the fridge overnight when ready to serve.

I would suggest waiting to top with the cherry pie filling until ready to serve.