Best Instant Pot Cheesecake [VIDEO]

Catalina Castravet
By Catalina Castravet

Best Instant Pot Cheesecake that is unbelievably creamy and topped with mixed berries! So easy to make, that you don’t need to worry about cracked tops or water baths!

I can’t stop making Instant Pot Cheesecakes, like the amazing Instant Pot Pumpkin Cheesecake, followed by the delicious Instant Pot Oreo Cheesecake, and now I made this superb homemade Original Cheesecake in the pressure cooker topped with a mountain of berries.

Best Instant Pot Cheesecake Recipe

Easy  Instant Pot Cheesecake

I am a cheesecake person at heart, if you put in front of me 10 desserts and there is cheesecake, I will reach for it, no doubts here. This Pressure Cooker Cheesecake has completely changed my perception of how this cake can be made.

Hear me out, I will never discriminate a cracked cheesecake, but if you are looking to easily make a perfect one with no cracks, no time-consuming water baths and picking thru the oven door, this recipe is right for you. I have never imagined that making a homemade cheesecake can be so easy!

Easy Instant Pot Cheesecake

What do you need to make this Instant Pot Cheesecake recipe:

  • You will need a springform pan that can fit in your Instant Pot, this is the one I used.
  • Trivet for the pressure cooker, to place the springform on.
  • Hand mixer or stand mixer.
  • Graham crackers or graham cracker crumbs.
  • Cream cheese.
  • White granulated sugar.
  • Unsalted butter for the crust.
  • Eggs that should also be at room temperature, just like the rest of the ingredients.
  • Heavy cream and cornstarch.

Why should you add cornstarch to a cheesecake:

Usually, the cornstarch is added to the cake batter to avoid cracks. About 1 tablespoon to 1/4 cup of cornstarch (depends on how much batter you have) is added to the batter with the sugar.

Instant Pot Cheesecake

Why make the Instant Pot Cheesecake Recipe:

This method of cooking a cheesecake is by far the easiest one and the end result is a rich, creamy, perfect dessert that has no cracks at all. The pressure cooker will cook the cake uniformly and it also is the perfect environment to avoid cracks, as it has the right amount of moisture, creating the effect of a water bath.

You don’t have to pick through the oven window anymore, you set up the timer and once it’s done all you have to do is chill it.

How to remove a cheesecake from the springform pan:

  • Carefully run a small knife around the edge of the pan, starting all the way up and working your way down. This way you will loosen and bits that stuck to the pan.
  • Unbuckle the springform pan and remove the circular band only after the cheesecake has been properly chilled and is still cold.
  • To transfer the cake to a serving dish, run a long, thin spatula between the crust and the pan bottom. Then, gently slide it onto the serving dish.

How to slice a cheesecake:

  • Run a long, sharp thin-bladed slicing knife under hot tap water or dip it into a glass of hot water prior to slicing it. Then, wipe the knife clean and run it under hot water before making another cut.
  • An easy, mess-free way to cut even slices is to use cheese wire or unflavored dental floss. Clean the bits that stuck to the wire/floss before every cut.

Best Instant Pot Cheesecake with Berries

How do you store Instant Pot cheesecake in the fridge:

Freshly baked cheesecake will keep for about 1 week in the fridge. Refrigerate it covered loosely with aluminum foil or plastic wrap.

How do you freeze the cheesecake:

Yes, you can freeze the cake BEFORE you top it with the berries. First, wrap it tightly with aluminum foil or plastic freezer wrap, or place in a heavy-duty freezer bag. Properly stored, it will maintain the best quality for about 2 to 3 months.

Instant Pot Cheesecake Recipe Video:

Save Recipe
5 from 14 reviews
Best Instant Pot Cheesecake
Author: Catalina Castravet Serves: 8 servings
Prep time: 30 minutes Cook time: 28 minutes Total time: 58 mins

Ingredients

Crust:

  • 1 1/4 cups  graham crackers crumbs 
  • 1/2 cup  walnuts 
  • 1 tablespoon  brown sugar 
  • 1 teaspoon  ground cinnamon 
  • 1 teaspoon  ground nutmeg 
  • 5 tablespoons  unsalted butter  (melted)

Batter:

  • 2  8-ounce packages cream cheese, at room temperature 
  • 1/2 cup  white granulated sugar 
  • 1 tablespoon  cornstarch 
  • 3  large eggs  (at room temperature)
  • 1/2 cup  heavy cream  (at room temperature)
  • 1 teaspoon  vanilla extract 
  • 1/2 teaspoon  almond extract 

Mixed Berry Topping:

  • 5 tablespoons  raspberry or strawberry jam 
  • 2 tablespoons  water 
  • 1 1/2 cups  strawberries  (halved)
  • 3/4 cup  blackberries 
  • 3/4 cup  blueberries 
  • 1 tablespoon  lemon zest 

Instructions

Cheesecake Crust:

  1. Lightly coat a 7x3-inch springform pan with nonstick spray and set aside.

  2. Finely chop the walnuts or add them to a food processor.
  3. Add all the graham crackers crumbs, ground walnuts, cinnamon, nutmeg, brown sugar and melted butter to a large bowl and stir until well combined.
  4. Press the mixture into the prepared springform pan. Using a measuring cup, press the crust and try to line the sides about to the middle of the pan edges.
  5. Freeze for at least 20 minutes.

Cheesecake Batter:

  1. Make sure all the ingredients are at room temperature before you begin.

  2. In the bowl of a stand mixer or in a large bowl using a hand mixer, beat the cream cheese until light and fluffy on medium-low speed.
  3. Add the sugar and cornstarch and continue beating until well combined and creamy. Scrape the sides and bottom of the bowl.
  4. Add the eggs one at a time and beat after each addition until well combined.
  5. Add heavy cream, vanilla extract and almond extract. Beat well, stopping to scrape the sides and bottom of the bowl.
  6. Remove crust from freezer and pour cheesecake batter mixture into the prepared pan. Cover the top with foil.

Cook:

  1. Place metal trivet into a 6-qt Instant Pot and add 1 1/2 cups water.
  2. Gently transfer the cheesecake pan on top of the trivet.

  3. Select manual setting and adjust pressure to high. Set time to 30 minutes. You can do 35 minutes for a denser cheesecake.

  4. When finished cooking and the Instant Pot beeps, release pressure naturally for about 20-30 minutes.
  5. Carefully open the pot and transfer cheesecake to a cooling rack. Let it cool for 1 hour, after which run a paring knife around the edges.
  6. Transfer cheesecake to the refrigerator for at least 6 hours or overnight.

Berry Topping:

  1. In a large bowl, combine strawberry jam and 2 tablespoons of water. Microwave for 30 seconds. Stir to combine.
  2. Stir in strawberries, blackberries, blueberries and lemon zest until the berries are evenly coated in the jam mixture.
  3. Remove cheesecake from pan before serving and top with the berry mixture.
  4. Serve immediately.
0 Calories: 282 Carbohydrates: 42 Protein: 5 Fat: 10 Saturated Fat: 5 Cholesterol: 81 Sodium: 223 Potassium: 159 Fiber: 2 Sugar: 25 Vitamin A: 370 Vitamin C: 22.1 Calcium: 73 Iron: 1.4
Save Recipe

Get free recipes to your inbox!

Comments

Leave a reply

Amber Myers

I know I'd love this. I am a huge fan of cheesecake! I like all the berries on top too. Then I can say, well, at least it's kinda healthy ;)

Reply

Stacie

I have to try this. I love cheesecake, and it's one of the few things I haven't tried making in my instant Pot yet.

Reply

1stopmom

Cheesecakes are one of my favorite desserts. I pretty much like any topping as long as is not nuts. I have not made one in my instant pot yet but I definitely want to because your recipe looks delicious!

Reply

Marysa

I've never made cheesecake before, and this sounds like a neat way to make it. And that fresh fruit looks awesome - great way to use up all those berries that the kids pick during the summertime.

Reply

Shannon Gurnee

I've seen so many recipes using the Instant Pot. I would love to get one someday!

Reply

Ruth I

I am not a cheesecake lover bu this recipe makes want to eat one right now. I love that it is the easy method. Thank for the tips!

Reply

Stephanie Pass

I have an instant pot that's been sitting in the box for a year now. I'm kinda scared of it. But, this looks amazing! I think I might have to pull it out and try this.

Reply

Just got one this week and the two dishes i have made have come out perfect. It really is quite amazing.

Reply

Kita Bryant

This doesn't sound near as hard as I thought it was going to be. I have wanted to get into the instant pot for a while but it intimidates me lol

Reply

Sara Welch

This is a gorgeous instant pot cheesecake! I've seen some and they were nowhere near as gorgeous as this. Loving it!

Reply

Melanie

Would you believe I've never made a cheesecake, in an Instant Pot or otherwise? With your help, I totally feel confident trying it!

Reply

Crystal Faulkner

This is such a creative recipe! 

Reply

Carolyn

This cheesecake looks perfect and I can't believe it's made in an instant pot, so cool!

Reply

Amber

Wow, never did i think a cheesecake can be done in Instant Pot, its just amazing. I did not have cracks and its way easier to do then conventional way. Glad I give it a try sure i am proud of what came out)) thank you very much!!!

Reply

Ufuk

I love cheesecakes and making it in the IP could not have been better. My whole family was amazed how good this came out, its really tasty! 

Reply

Right? Its so easy :)

Reply

Alyce

I loved the cheesecake its soo yummy and no cracks really loved it a lot!!

Reply

I am so happy that you loved it!

Reply

so happy that you liked it :)

Reply

Corey

Do you have to change anything if you're using the 8 qt size Instant Pot with a 8" x 3" pan? Wondering if I should change the amount of water or cooking time.

Reply

most likely no

Reply

Brian

I have one question. Hopefully I did it right as my first attempt is in the pot as I write this. So...in the written recipe it says to place the cheesecake gently into the IP.   Then it says to place foil over it. Over what?  The inner cheesecake pot?  The inner pot?  And then I watch the video for clarification...but guess what!  No foil being used!  Anywhere!  Please help. Brian

Reply

Hi Brian, I am sorry for the confusion. You can not cover the Instant Pot inner pot with foil, please cover the cheesecake pan with foil. I am sorry, that part turned blurry on video so I had to cut it out. I hope this helps. thanks

Reply

Iya

In the directions you said to cover the pan with foil before turning the pot on, but on the video, no foil was put on. Do you need to put one or not needed?

Reply

Yes, please cover the cheesecake pan with foil.

Reply

Nichole

Can I substitute the nuts with more graham crackers?

Reply

yes, sure!

Reply

Linda K Evans

quick question: What if it has a (not sure what to call it) gooy or soft spot in the middle when I pull it our of the pot?

Reply

if its too soft it means its not done, I would cook for another 3-5 minutes, depending on how soft it is. If its just slightly soft, it usually hardens in the fridge.

Reply

Melanie

The foil caused a ton of condensation and a soft spot in the middle :(  Any digestion’s on avoiding the on the next go round? 

Reply

make a few holes using a fork for the air to circulate.

Reply

Barb

Noticing that it says put the crust in the refrigerator, but take it out of the freezer. Which is it? :)

Reply

sorry, its the freezer :)

Reply

Johanna

This is amazing! Cheesecake is one of my favorite foods, but it usually takes me many hours to make it. This was so quick and easy! I have a 6" springform pan, so I cooked it for 35 minutes. The cheesecake is creamy, rich, and tastes just like the one that takes hours. I omitted the nutmeg (too strong I think) but otherwise followed the recipe. I wish I could post a picture of the finished cheesecake.

Reply

Jenn

Great Recipe.It is cooling right now on my counter. I made the crust with chocolate crumbs but with the same amount of crumbs and nuts; however, when I placed the foil over the cake prior to placing in the Instapot, I noticed it was touching the batter as if there was too much batter in the pan. When I took the cheesecake out of the pot, the foil was indeed baked right onto the cake. How do I prevent this next time. I feel like I took off what would have been that nice smooth top that cheesecakes get when they are done and done well. I intend to cover it with salted caramel and fudge and pecans for a turtle cheesecake so I am not so worried about the looks of the top but very curious. Has any one else experienced this?

Reply

Shane

One trick we found that works great is wrapping aluminum foil around the inside of the bottom plate of the spring form pan. Then after the cheesecake has cooled you can flip it and peel the foil off the bottom of the crust and then flip it back on its bottom. Never mess the bottom up this way. :)

Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Pin
Share
Tweet