Instant Pot Cheesecake — Instant Pot cheesecake is easy and delicious! This simple recipe yields a creamy, smooth cheesecake that you can enjoy anytime. Whether you are in the mood for a classic New York Style cheesecake or something more exotic like Key Lime or pumpkin, there is an Instant Pot cheesecake recipe for you! This dessert can be made vegan or gluten-free with a few minor adjustments. So what are you waiting for? Get cookin’!
Instant Pot Cheesecake-Cheesecake, cheesecake, and more cheesecake. This is one of the BEST reasons to get an Instant Pot. Now, we can all make cheesecakes, from Cherry, Chocolate, Oreo, and so much more, and it only takes a fraction of the time that a regular cheesecake.
It is also one of the easiest items to make in an Instant Pot; it’s perfect for a beginner. All you need is a 7-inch cake pan or springform pan.
An Easy Instant Pot Cheesecake Recipe:
This is an easy and flavorful cheesecake recipe. It only needs the essential ingredients of any cheesecake, cream cheese, graham crackers, melted butter, sugar, vanilla extract, and eggs, and you have a great and flavorful dessert.
If you want a spin on this dessert, you could make it more like a New York Style Cheesecake. Add more graham crackers on the sides and press them up the entire width of the sides of the cake pan with graham crackers and melted butter. That would make for a truly grand cheesecake.
Remember, you can change out the toppings. Today I opted for raspberries. But on top, you can always add your favorite toppings. Some great ideas are cherry toppings or some crushed Oreos into the batter, and make this cheesecake anything you want.
Ingredients Needed For Instant Pot Cheesecake
- Graham Crackers
- Chopped Walnuts
- Ground Cinnamon
- Butter
- Brown Sugar
- Cream Cheese
- Heavy Cream
- Powdered Sugar
- Vanilla Extract
- Eggs
- Cornstarch
- Fresh or Frozen Berries
- Sugar
- Optional: Chocolate Shaves or Sprinkles
How To Make Cheesecake In Instant Pot
How to Make Cheesecake Crust:
- Combine the walnuts and the graham crackers in a food processor. Process for 30-60 seconds to make fine crumbs.
- In a bowl, combine the crumbs with the rest of the ingredients for the crust. Mix well and press the mixture to the bottom of a 7-inch springform pan lined with a circle of parchment paper. Wrap the bottom of the pan with two sheets of aluminum foil.
- Leave the pan in the fridge while preparing the filling.
How To Make Cheesecake Filling:
- In a large mixing bowl, combine cream cheese, heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, beat for about 1 minute until smooth. Add cornstarch and beat again until incorporated. Add the eggs and beat again at a lower speed, just until combined. Scrape very well the sides of the bowl.
- Transfer the filling to the prepared pan—smooth the top with a spatula.
- Cover the pan first with a sheet of paper towel and then wrap it with aluminum foil.
- Pour 1 1/2 cups of water into the instant pot.
- Place the pan on the Instant Pot trivet with the handles up. Transfer the pan with the trivet to the Instant Pot using the handles.
- Cover with the lid and make sure the valve is at the Sealing position.
- Select the Manual setting and dial 35 minutes at high pressure.
- When the program is over, allow the pressure to release naturally for 20 minutes. Remove the cheesecake from the instant pot, holding the trivet handles with kitchen mittens. Take off the foil and the paper towel and check for doneness.
- Allow the cheesecake to cool at room temperature and then transfer it to the fridge for 6-8 hours or overnight.
- Top with fresh or frozen berries before serving.
How To Make Cheesecake Topping:
- In a small saucepan over medium heat, combine about 1/3 of the berries, 2 tbsp water, and the sugar. Mix occasionally until the mixture starts simmering. Lower the heat and let simmer for 2-3 minutes. Remove from heat and mash the fruits very well. Pass them through a fine-mesh sieve to remove the seeds.
- Arrange the remaining berries on the cheesecake. Spoon the sauce on top.
- Optionally sprinkle chocolate shaves.
Notes:
Depending on your Instant Pot model and the pan’s thickness, the cheesecake might need to be cooked more times. How to check if it is done: the edges should become yellow, and only a tiny part in the center should be jiggling if you shake it gently. If a large area is vibrating, the cheesecake is not done yet. In this case, cook it for another 10 minutes and release the pressure naturally for 15 minutes.
DO YOU NEED TO CHILL THE CHEESECAKE ONCE IT’S COOKED?
Yes, it needs to be refrigerated from 12 to 24 hours. This helps it to firm up. And become a cheesecake. Without refrigeration, it will be soft.
Cover the cheesecake with plastic wrap and place it flat in the refrigerator. Chill for 12 to 24 hours before serving.
CAN YOU FREEZE INSTANT POT CHEESECAKES?
Yes, this is a great dessert to make ahead of time. To prepare it for freezing, let it refrigerator until set, as the above directions call. And then, once it’s firm, cover with saran wrap and then place into a freezer bag. Make sure it’s completely sealed.
Frozen Cheesecake will last about 1 to 2 months.
To use frozen, place the frozen cheesecake into the refrigerator overnight and serve as usual.
SUPPLIES NEEDED FOR MAKING INSTANT POT CHEESECAKES
Fat Daddios makes some of the best cheesecake pans, and I used a 6 x 3 inch or 7×3 pan. They are easy to get out of.
Silicone Sling: This is a new item, and it’s so much easier than making a sling out of foil.
OXO GOOD GRIPS PRESSURE COOKER BAKEWARE SLING, RED
Instant Pot cheesecake is easy and delicious! This simple recipe yields a creamy, smooth cheese cake that can be enjoyed any time. Whether you are in the mood for a classic New York Style cheesecake or something more exotic like Key Lime or pumpkin, there is an Instant Pot cheesecake recipe for you! Plus, this dessert can easily be made vegan or gluten free with a few small adjustments. So what are you waiting for? Get cookin'!
- 3 sheets graham crackers
- 1/2 cup chopped walnuts
- 1/2 teaspoon ground cinnamon
- 1/3 cup butter melted
- 1 tablespoons brown sugar
- 2 2/3 cups cream cheese
- 1/2 cup heavy cream
- 1 cup powdered sugar plus 2 tablespoons
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 1 tablespoon cornstarch
- 1 1/2 cup fresh or frozen berries
- 1 tablespoons granulated sugar
-
Combine the walnuts and the graham crackers in a food processor. Process for 30-60 seconds to make fine crumbs.
-
In a bowl, combine the crumbs with the rest of the ingredients for the crust. Mix very well and press the mixture to the bottom of a 7-inch springform pan lined with a circle of parchment paper. Wrap the bottom of the pan with two sheets of aluminum foil.
-
Leave the pan in the fridge while preparing the filling.
-
In a large mixing bowl, combine cream cheese, heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, beat for about 1 minute, until smooth. Add cornstarch and beat again until incorporated. Add the eggs and beat again at a lower speed, just until combined. Scrape very well the sides of the bowl.
-
Transfer the filling to the prepared pan—smooth the top with a spatula.
-
Cover the pan first with a sheet of paper towel and then wrap it with aluminum foil.
-
Pour 1 1/2 cups water into the instant pot.
-
Place the pan on the Instant Pot trivet with the handles up. Using the handles, transfer the pan with the trivet to the Instant Pot.
-
Cover with the lid and make sure the valve is at the Sealing position.
-
Select Manual setting and dial 35 minutes at high pressure.
-
When the program is over, allow the pressure to release naturally for 20 minutes. Remove the cheesecake from the instant pot, holding the trivet handles with kitchen mittens. Take off the foil and the paper towel and check for doneness.
-
Allow the cheesecake to cool at room temperature and then transfer it to the fridge for 6-8 hours or overnight.
-
Top with fresh or frozen berries before serving.
-
In a small saucepan over medium heat, combine about 1/3 of the berries, 2 tbsp water, and the sugar. Mix occasionally until the mixture starts simmering. Lower the heat and let simmer for 2-3 minutes. Remove from heat and mash the fruits very well. Pass them through a fine-mesh sieve to remove the seeds.
-
Arrange the remaining berries on the cheesecake. Spoon the sauce on top.
-
Optionally sprinkle chocolate shaves.
Depending on your Instant Pot model and the pan’s thickness, the cheesecake might need to be cooked more time. How to check if it is done: the edges should become yellow, and only a small part in the center should be jiggling if you shake it gently. If a large area is jiggling, the cheesecake is not done yet. In this case, cook it for another 10 minutes and release the pressure naturally for 15 minutes.
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