Instant Pot Holiday Cheesecake — Let’s be real. Who doesn’t love cheesecake? I know that it has been a while since you have had one, but that is about to change with this recipe for Instant Pot Holiday Cheesecake! You will not believe how easy and delicious this dessert is going to be! It only takes a few minutes of prep time, and then you can make the rest in your Instant Pot.

Instant Pot Holiday Cheesecake
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Instant Pot Christmas Swirl Cheesecake is the perfect cheesecake to serve at your Holiday festivities. It is creamy and loaded with a creamy flavor. It is effortless when cooked in a pressure cooker.

If you have not used the Instant Pot to make desserts, you are missing out. All of the cheesecakes come out amazing. Although this dessert is called Holiday, it is fabulous any time of the year. Is it the perfect dessert for Christmas, New Year’s Eve, and even Valentine’s Day? You can also use another food coloring for a great St. Patrick’s Day treat, and of course, use different food colorings for a great Instant Pot Easter Cheesecake!

I think it looks festive, with swirls of red and white. It would make an excellent Valentine’s Day Dessert as well.

This holiday cheesecake recipe is sure to be a hit with your family and friends. Make it in the Instant Pot for an easy, no-fuss dessert that will wow everyone. Your guests will not believe how simple this tasty cheesecake was to make!

Check Out Our Latest Instant Pot Recipe and Video!

Instant Pot Holiday Cheesecake

Ingredients Needed For Instant Pot Holiday Cheesecake

  • Cream Cheese
  • Eggs
  • Pure Vanilla Extract
  • Heavy Cream
  • Granulated Sugar
  • Red Velvet Cake Mix
  • Red Food Coloring
  • Graham Cracker Crumbs
  • Butter

How To Make Holiday Cheesecake In The Instant Pot

Instant Pot Holiday Cheesecake
  1. Mix your cream cheese, eggs, vanilla, heavy cream, and sugar. Divide the cheesecake mixture into two bowls. In one of the bowls, add in your red velvet cake and red food coloring. Mix well. Prepare the crust, mixing the graham crackers, sugar, and melted butter. Add parchment paper to the bottom of your springform pan. Spray lightly with non-stick cooking spray.
  2. Add half of the graham cracker mixture to the bottom of your springform pan mold. Push down to flatten the graham crackers with your fingers or the back of a spoon. Add your white cheesecake mixture to the top of your graham crackers about halfway through your springform pan. Then add about 1/4 cup of the red velvet cheesecake mixture to the middle of your cheesecake. Add 1/4 cup of the white cheesecake mixture to the middle of your cheesecake. Continue alternating red and white filing until you have filled your springform pan mold. (For the second cheesecake, add the red velvet cheesecake mixture first, then ¼ cup white cheesecake, etc.)
  3. Taking a toothpick, chopstick, or knife, starting from the center, move outward toward the pan creating straight lines. Once you have done this, start from the center and create a clockwise circle creating swirls moving toward the pan’s outside.Add 1 1/2 cups of water to the bottom of your Instant Pot. On the side, place your trivet on a flat surface. Place your cake pan on the trivet. Carefully transfer the trivet to the inside of the Instant Pot.
  4. Close the lid on your Instant Pot and close the sealing valve. Cook on High Pressure for 45 minutes. Once completed, allow a natural release for 5 minutes. Carefully remove the trivet inside the Pot using the trivet handles with hot pads or a towel. Transfer and cool in the fridge for at least 5 hours or overnight. Remove from the fridge when ready to serve!
Instant Pot Holiday Cheesecake

Tips For The Perfect Holiday Cheesecake:

  • For a great cheesecake, make sure that both your eggs and cream cheese are at room temperature. This will result in a creamy and delicious Instant Pot Cheesecake.
  • Mix the cream cheese and sugar until you have a smooth picture.
  • You can substitute the graham cracker crumbs for Oreo Crumbs or even gluten-free graham crackers.
  • Make sure that you refrigerate the cheesecake, as it will firm up as it cools down.

How Long to Cook Cheesecake in the Instant Pot

The question of how long to cook the cheesecake in the Instant Pot is a common one. This receipt is a common one, with a traditional cheesecake filling.

Cheesecake should be cooked between 35-45 minutes, depending on the size and if you need to add water or not. The added benefit of cooking your cheesecake in an Instant Pot is that there are no cracks! If you’re looking for the perfect way to make cheesecake, check out this blog post.

How to Tell if the Cheesecake is Done

When baking a cheesecake, it is essential to test the cake and make sure that it is done. If you do not check on your cheesecake often, you could end up with undercooked or overcooked dessert.

Cheesecake is typically said to be done when it is firm in the center but still jiggly. As soon as the cheesecake starts to separate from the edges, it’s done.

You can always use a thermometer and check the internal temperature of the cheesecake, which should be 150 degrees.

How Do You Store Leftovers?

Cover the leftover cheesecake, and wrap it with saran wrap, and place it in the refrigerator. It will last about 2 to 3 days.

This is also a great recipe to freeze!

What Size Springform Pan Should I Use?

The size of your springform pan will depend on the size of your Instant Pot.

For a 6 Quart Instant Pot, you can use a 7 inch round springform pan. For an 8 Quart Instant Pot, you can use an 8 inch round springform pan.

More Instant Pot Recipes:

Instant Pot Holiday Cheesecake

Instant Pot Holiday Cheesecake

5 from 8 votes
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 8 Servings

Description

Instant Pot Holiday Cheesecake — Let's be real. Who doesn't love cheesecake? I know that it has been a while since you have had one, but that is about to change with this recipe for Instant Pot Holiday Cheesecake! You will not believe how easy and delicious this dessert is going to be! It only takes a few minutes of prep time, and then you can make the rest in your Instant Pot.

Ingredients 

Cheesecake Ingredients:

  • 32 ounces cream cheese, room temperature
  • 3 large eggs
  • 1 tablespoon pure vanilla extract
  • 1/2 cup heavy cream
  • 1/2 cup granulted sugar
  • 1/2 cup red velvet cake mix
  • 1 teaspoon red food coloring

Graham Cracker Crust:

  • 1 cup  graham cracker crumbs
  • 2 teaspoons granulated sugar
  • 4 tablespoons unsalted butter, melted

Other:

  • 1 1/2 cup water

Instructions

  • Mix your cream cheese, eggs, vanilla, heavy cream, and sugar.
  • Divide the cheesecake mixture into two bowls.
  • In one of the bowls, add in your red velvet cake and red food coloring. Mix well
  • Prepare the crust, mixing the graham crackers, sugar, and melted butter.
  • Add parchment paper to the bottom of your springform pan. Spray lightly with non-stick cooking spray.
  • Add half of the graham cracker mixture to the bottom of your springform pan mold. Push down to flatten the graham crackers with your fingers or the back of a spoon.
  • Add your white cheesecake mixture to the top of your graham crackers about halfway of your springform pan. Then add about 1/4 cup of the red velvet cheesecake mixture to the middle of your cheesecake.
  • Add 1/4 cup of the white cheesecake mixture to the middle of your cheesecake
  • Continue alternating red and white filing until you have filled your springform pan mold. (For the second cheesecake, add the red velvet cheesecake mixture first, then ¼ cup white cheesecake, etc.)
  • Taking a toothpick, chopstick, or knife, starting from the center, move outward toward the pan creating straight lines. Once you have done this, start from the center and create a clockwise circle creating swirls moving toward the pan’s outside.
  • Add 1 1/2 cups of water to the bottom of your Instant Pot.
  • On the side, place your trivet on a flat surface. Place your cake pan on the trivet. Carefully transfer the trivet to the inside of the Instant Pot.
  • Close the lid on your Instant Pot and close the sealing valve.
  • Cook on High Pressure for 45 minutes. Once completed, allow a natural release for 5 minutes.
  • Carefully remove the trivet inside the Pot using the trivet handles with hot pads or a towel.
  • Transfer and cool in the fridge for at least 5 hours or overnight.
  • Remove from the fridge when ready to serve!
  • Plate, serve, and enjoy!

Equipment

  • Instant Pot
  • Springform Pan
  • Parchment Paper
  • Non-Stick Cooking Spray
  • Trivet

Nutrition

Serving: 1gCalories: 650kcalCarbohydrates: 32gProtein: 11gFat: 54gSaturated Fat: 27gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 215mgSodium: 596mgPotassium: 242mgFiber: 1gSugar: 23gVitamin A: 2093IUVitamin C: 1mgCalcium: 155mgIron: 2mg

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Instant Pot Holiday Cheesecake