Easy Instant Pot Cheesecake

Are you searching for a rich, creamy dessert that’s both simple and impressive? Look no further than this Easy Instant Pot Cheesecake!

This decadent treat delivers all the velvety smoothness of a traditional cheesecake but with a much easier cooking process. With a buttery graham cracker crust and a luscious, tangy filling, this cheesecake is guaranteed to be a showstopper at any gathering.

Thanks to the Instant Pot, there’s no need to fuss over water baths or worry about cracked tops. It’s foolproof and perfect every time!

Why Make This Recipe?

Making a cheesecake from scratch might seem intimidating, but this Instant Pot Cheesecake simplifies the process. Instead of dealing with the complexities of traditional oven baking, where you have to carefully monitor temperature and humidity to avoid cracks, the Instant Pot creates a perfect environment for even cooking. The controlled steam pressure ensures a consistent texture, keeping your cheesecake rich, creamy, and smooth.

This method eliminates the need for a water bath, making it a hassle-free and reliable way to achieve bakery-quality results at home. Plus, it significantly reduces cooking time, so you don’t have to wait hours to indulge in this decadent treat. Whether you’re a beginner or an experienced baker, this recipe is designed to make the cheesecake-making process simple, efficient, and enjoyable.

Here’s why you should try it:

• Perfect Texture Every Time – The Instant Pot provides even heat distribution, resulting in a smooth, creamy filling without cracks.
• No Water Bath Required – Unlike oven-baked cheesecakes, this version doesn’t need a separate water bath.
• Quick & Easy – The pressure cooker speeds up the process, making it an ideal choice for busy bakers.
• Consistently Delicious – Impress family and friends with a professional-quality cheesecake every time!

Ingredients for Instant Pot Cheesecake

For the Graham Cracker Crust:

• 8 graham cracker sheets
• 1 tablespoon brown sugar
• 2 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 2 (8-ounce) packages cream cheese, at room temperature
• 1/4 cup heavy cream
• 1/2 cup granulated sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract
• 2 large eggs, at room temperature
• 1 large egg yolk, at room temperature

For the Topping:

• 1/2 cup sour cream
• 1 tablespoon powdered sugar

How to Make Instant Pot Cheesecake

Step 1: Prepare the Springform Pan

Line the bottom of a 7-inch springform pan with parchment paper. Grease the sides lightly with butter or nonstick spray.

Step 2: Make the Crust

Crush the graham crackers into fine crumbs using a food processor.

Add brown sugar and melted butter, mixing until the texture resembles wet sand.

Press the mixture firmly into the bottom of the prepared pan.

Place in the freezer for 15 minutes to firm up.

Step 3: Prepare the Cheesecake Filling

In a large mixing bowl, beat the cream cheese until smooth.

Add heavy cream, sugar, flour, and vanilla extract, mixing until just combined.

Beat in the eggs one at a time, followed by the egg yolk, ensuring not to overmix.

Step 4: Pour and Cook

Pour the cheesecake batter over the chilled crust, smoothing the top.

Cover the pan tightly with aluminum foil.

Create a foil sling for easy removal from the Instant Pot.

Add 1 cup of water to the Instant Pot and place the trivet inside.

Lower the cheesecake into the pot using the foil sling.

Cook on high pressure for 32 minutes, then allow for a natural pressure release (about 15 minutes).

Step 5: Cool & Chill

Carefully remove the cheesecake from the Instant Pot and let it cool to room temperature.

Mix sour cream and powdered sugar together and spread over the cheesecake.

Cover and refrigerate for at least 12 hours to fully set before serving.

How to Serve Instant Pot Cheesecake

This Instant Pot Cheesecake is best enjoyed chilled.

Here are a few ways to elevate your dessert:

• Top with Fresh Berries – Strawberries, raspberries, or blueberries add freshness and balance the richness.
• Drizzle with Chocolate or Caramel – A rich sauce takes this cheesecake to the next level.
• Add Whipped Cream – A light, airy topping adds extra indulgence.
• Sprinkle with Nuts – Toasted almonds or pecans add crunch and depth of flavor.

How to Store Instant Pot Cheesecake

Proper storage is key to keeping your cheesecake fresh and delicious.

Refrigerator:

Store leftover cheesecake in an airtight container for up to 5 days. If storing in the same springform pan, cover it tightly with plastic wrap or aluminum foil to prevent it from absorbing any unwanted odors from the fridge.

For the best texture, always let the cheesecake come to room temperature for about 10-15 minutes before serving. This will enhance its creaminess and flavor.

Freezer:

For longer storage, cheesecake freezes exceptionally well. Wrap individual slices tightly in plastic wrap, followed by aluminum foil, and then place them in a freezer-safe bag or airtight container. This triple-layer protection helps prevent freezer burn and keeps the cheesecake tasting fresh.

The cheesecake can be frozen for up to 2 months. To thaw, transfer slices to the refrigerator and allow them to defrost slowly overnight. For a quick thaw, leave a slice at room temperature for 30 minutes, but avoid microwaving, as it can alter the texture.

If freezing a whole cheesecake, wrap it thoroughly and store it in a flat position in the freezer to maintain its shape.

Tips for the Best Instant Pot Cheesecake

• Use Room Temperature Ingredients – This ensures a smooth, lump-free batter.
• Avoid Overmixing – Overmixing incorporates too much air, which can cause cracks.
• Let It Set Properly – Refrigerate for at least 12 hours for the best texture.
• Release the Pressure Naturally – A sudden pressure release can cause the cheesecake to sink or crack.
• Use a Quality Springform Pan – A sturdy pan prevents leaks and ensures even cooking.

Variations of Instant Pot Cheesecake

Want to switch things up? Try these delicious variations:

• Chocolate Instant Pot Cheesecake – Add 2 tablespoons of cocoa powder to the filling and drizzle with chocolate ganache.
• Lemon Cheesecake – Mix in 1 tablespoon of lemon zest for a bright citrus twist.
• Pumpkin Cheesecake – Add 1/2 cup of pumpkin puree and a pinch of cinnamon for a fall-inspired treat.
• Oreo Cheesecake – Fold in crushed Oreos into the batter for a cookies-and-cream flavor.

FAQs About Instant Pot Cheesecake

Can I make this cheesecake without an Instant Pot?

Yes! You can bake it in a conventional oven at 325°F for 50-55 minutes in a water bath.

How do I prevent my cheesecake from cracking?

Use room temperature ingredients, avoid overmixing, and let the pressure release naturally.

Can I make Instant Pot Cheesecake ahead of time?

Absolutely! It tastes even better after a full day in the fridge, making it perfect for make-ahead desserts.

Do I need a special pan for this recipe?

Yes, a 7-inch springform pan fits best in most Instant Pots.

How do I get a smooth cheesecake texture?

Be sure to mix ingredients just until combined and avoid overbeating the batter.

Conclusion

This Instant Pot Cheesecake is a foolproof, rich, and creamy dessert that will leave your taste buds delighted.

With a buttery graham cracker crust and velvety filling, it’s the perfect treat for any occasion.

The Instant Pot takes the guesswork out of baking, ensuring a consistently delicious result every time.

Whether you’re a cheesecake novice or an experienced baker, this recipe is an easy way to create a stunning dessert with minimal effort.

Try different toppings and flavors to customize it to your liking.

Make this Instant Pot Cheesecake today and impress everyone with a homemade masterpiece!