Cheesecakes Desserts Instant Pot Recipes Recipes

Last updated on June 8th, 2024 at 05:01 pm

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Best Instant Pot Cheesecake [VIDEO]

The Best Instant Pot Cheesecake is unbelievably creamy, rich, easy to make, and topped with a sweet berry topping! You don’t have to worry about cracked tops or water baths! This perfect cheesecake will quickly become one of your favorite desserts to make in the Instant Pot.

You may have noticed that I love cheesecakes because I have more than 30 recipes on my food blog. This includes everything from Dream Extreme Oreo cheesecake to pina colada cheesecake, cheesecake salad, and cheesecake bombs. Some recipes are for traditional cheesecakes made in the oven, while others are quick and easy, like this one, which cooks in 30 minutes.

Most people worry about cracks when they make a cheesecake. However, using an instant pot, you should not have to worry about cracks at all. This cheesecake gets its own mini water bath to keep it moist and creamy. The crust is made with graham cracker crumbs and walnuts for a rich flavor, and then it is covered with a fruity berry topping.

Another great thing about this cooking method is that you do not have to do the slow cooling process like leaving it in the oven with the door open for an hour. In the instant pot, you let it release pressure naturally for 30 minutes before removing it and letting it cool the rest.

Why you will love this recipe

  • It is easy to make. You don’t need many fancy tools and ingredients for this easy cake. You need the essential ingredients, plus a springform pan and an instant pot.
  • Cooks in 30 minutes: Instead of waiting over an hour for the cake to cook, this one is done in half an hour.
  • No long cooling process: You can take the cake out to cool after releasing the pressure.
  • Never cracks: With the built-in water bath, there is no way you can crack this cake.

What you’ll need to make an instant pot cheesecake

Special items:

  • An instant pot – I use an instant pot Duo Plus.
  • Springform pan – I use a seven-inch springform pan.
  • Stand mixer – This is best for creaming and mixing your cheesecake batter.
  • Metal trivet – To hold the cheesecake out of the water in the instant pot.
  • Cooling rack – For cooling your cake.

Ingredients for the crust:

  • Graham cracker crumbs – I prefer to make my graham cracker crumbs from Honey Maid graham crackers because they taste much better than the prepackaged ones.
  • Walnuts—For the absolute freshest walnut flavor, get fresh walnuts, crack them yourself, and then crush them in a food processor.
  • Brown sugar – Dark brown sugar gives your crust a rich flavor, while light brown sugar is a little lighter. I prefer using dark brown sugar.
  • Cinnamon – For just a touch of warm, sweet flavor.
  • Nutmeg – Blends with the cinnamon to add another depth of warm spices.
  • Butter—I use unsalted melted butter for this recipe, so the crust does not have a salty taste.

For the filling:

  • Cream cheese—Full-fat cream cheese will give your cheesecake the richest and creamiest filling. Make sure it is softened to room temperature, or you may end up with clumps of cream cheese in the cake.
  • Sugar – White granulated sugar gives the filling the perfect sweetness and texture for this recipe.
  • Cornstarch – The cornstarch is added to the batter to make it thicker, so you don’t have to worry about runny filling.
  • Eggs – Ensure your eggs are warmed to room temperature and add them at a time. They will blend much easier.
  • Heavy cream is essential for making your cheesecake batter thick and luscious. Do not skip or change this ingredient.
  • Vanilla extract – Use only pure vanilla extract for a vibrant flavor without bitterness.
  • Almond extract – Make sure you use 100% pure almond extract. This gives your cheesecake a unique flavor.

For the topping:

  • Jam – You can use strawberry or raspberry jam. I prefer to use my homemade strawberry jam.
  • Water – Just for mixing and heating the jam.
  • Strawberries – Use fresh strawberries, washed, hulled, and sliced in half.
  • Blackberries – Make sure you wash your blackberries and pick out any stems or other materials that do not belong.
  • Blueberries – Same with the blueberries. Rinse and pick out anything unusual.
  • Lemon zest – I prefer to make my lemon zest from fresh lemons, but you can use store-bought. It brings out the flavors of the fruit.

How do you make Instant Pot Cheesecake?

  1. Prep: First, make sure you gather the ingredients and any tools you will need to make the cheesecake. You will also need a stand mixer or a hand mixer, a cheesecake pan, a trivet, and foil.
  2. Crust: Start by mixing all the crust ingredients in a medium bowl. Once combined, press them into the bottom of the pan, and also up the sides of the pan. After that, freeze for 20 minutes.
  3. Cream cheese: Next, add cream cheese to a large bowl (or bowl of a stand mixer), and using an electric mixer beat it until creamy. Don’t forget to scrape the sides of the bowl.
  4. Cheesecake filling: After that, add the sugar and cornstarch, followed by the eggs one at a time. Beat in the heavy whipping cream and extracts into the cream cheese mixture. Afterward, pour batter on top of the crust. In addition, cover the pan with foil.
  5. Foil sling: In case the trivet you are using doesn’t have handles, using a long piece of foil, make an aluminum foil sling. After that, place the springform pan onto the sling and lower it onto the trivet. 
  6. Pressure cook: Add the water to the inner pot, the trivet, and the cheesecake. Next, lock the lid and point the valve to seal. Pressure cook the dessert for 30 minutes on high pressure.
  7. Natural pressure release: Once the pressure cooking time has been completed, allow a 30 minutes natural release.
  8. Quick pressure release: Open the valve to quick release any remaining pressure. Open the Instant Pot, remove the cake and place it on a wire rack.

Expert tip

The best cream cheese for cheesecake

Most people use regular full-fat Philadelphia cream cheese to make their cheesecakes, and I have to agree that it is the best choice for a creamy filling. Using fat-free cream cheese can leave your filling dry or crumbly, and using a generic or cheap brand can cause it to be grainy. Since cream cheese is the main ingredient, you should use the very best you can get.

Using low-fat cream cheese can also cause your cake to be runny. The higher moisture in the cheese makes it harder to get the filling to firm up as it should. Also, the low-fat cream cheese uses a different type of stabilizer than the regular stuff, causing it to be runny or crumbly. The stabilizers break down when heated, making them separate from the rest of the batter.

The same goes for the cream you use in your cheesecake. My recipe (like most other cheesecake recipes) calls for heavy cream. You will get a different texture using light cream or whole milk. You can add more butter to substitute it, but it may have an unusually buttery flavor. Try milk or half-and-half mixed with cornstarch instead.

Recipe variations and add-ins:

  • Chocolate chips: Chocolate chip cheesecake with berries is a delicious idea. Just add a cup of mini chocolate chips to the batter.
  • Gluten-free: Use gluten-free graham crackers, the rest of the ingredients are naturally gluten-free.
  • Other flavors: Instead of using almond extract, add strawberry, blueberry, or blackberry for a fruitier flavor overall.
  • Different crust: Instead of making a graham cracker crust, you could use an Oreo crust.
  • Other fruits: If you don’t like those fruit choices, use your own favorites or skip the fruit topping altogether.
  • Zest it up: To give the filling a citrusy flavor, stir in a pinch of lemon zest. 
  • Topping: Another option is to top it with cherry pie filling, strawberry pie filling, or caramel sauce.

Serving suggestions:

Cheesecake is delicious no matter how you serve it. But here are some ideas you can try.

  • Serve with a dollop of whipped cream or a scoop of ice cream on the side.
  • Another great way to serve this cake is with a glass of ice-cold milk.
  • My favorite way to enjoy this cheesecake is with vanilla or chocolate pudding.
  • Drizzle some caramel or strawberry sauce on top.
  • Add crushed graham crackers or walnuts to top for a crunchy topping.

Frequently asked questions

Why is my instant pot cheesecake watery?

First, cover the top of the cake with foil so it does not get water from the condensation. It could also be that it needs to be cooked longer. Close the lid and let it cook for another three to four minutes. Then, let it release naturally for 10 minutes. If that does not work, let it chill for 24 hours and see if that helps.

What is the difference between a New York cheesecake and a regular one?

A New York cheesecake is thicker, denser, and richer than a regular one because it is made with more cream cheese and no sour cream or heavy cream to thin it out. That makes the filling silkier and smoother but lighter. If you pick up a piece of New York cheesecake in one hand and a regular cheesecake in another, you will notice how much lighter the regular cheesecake is. Also, a New York cheesecake has extra eggs and yolks to make it richer and tighter.

What is an Italian cheesecake?

An Italian cheesecake is made with mascarpone and ricotta cheese instead of cream cheese, making it even lighter than a regular cheesecake. The ricotta also has a tangier flavor, making the whole cake slightly tangy. The Italian cake forms a caramelized topping for a sugary crust as it cools. The entire cake is lighter and dryer, like an actual cake rather than a cheesecake.

Which is the best baking method for cheesecake?

When baking your cheesecake in the oven, using a water bath is the best way to get the creamiest and richest taste and texture. Also known as a bain-marie, this is done by wrapping the pan in aluminum foil and placing it in a large roasting pan with water. Then, it is baked in the oven at 325 degrees F for one hour. After, the oven is turned off, and the oven door is left cracked open for one hour before the cake is removed and cooled for another hour. Finally, it is chilled for eight to 24 hours in the fridge.

Why should you add cornstarch to a cheesecake?

Usually, the cornstarch is added to the 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.

How to remove a cheesecake from the springform pan?

  • First, make sure the cake has been refrigerated for at least 8 hours.
  • After that, carefully run a small knife around the side of the pan. Start all the way up and gently push the knife down the edge of the cheesecake to loosen and bits that are stuck to the pan.
  • Next, unbuckle the springform pan and remove the circular band, or if you are using a push-pan, carefully push the bottom with the cake up.
  • To transfer the cake to a serving dish, place a thin spatula between the crust and the pan bottom and gently slide the cake onto the serving dish.

How to correctly slice a cheesecake?

  • First, make sure the cake has been chilled for at least 8 hours.
  • After that, run a long, sharp knife under hot tap water and slice the cake. Then, wipe the knife clean and run it under hot water again before making another cut.
  • Another, mess-free and precise way of cutting even slices is to use cheese wire or unflavored dental floss. Also, make sure to clean the bits that stuck to the wire/floss before every cut.

How to store leftovers:

  • Refrigerate: First, let it cool on a cooling rack. After that, add it to an airtight container or wrap it loosely in aluminum foil or plastic wrap and refrigerate for up to one week.
  • Freeze: First, wrap it tightly with aluminum foil or plastic freezer wrap, and after that place it in a heavy-duty freezer bag. Properly stored, it will maintain the best quality for about 2 to 3 months.
  • Thaw: Transfer the dessert from the freezer to the fridge to thaw overnight. Serve and enjoy!

More Instant Pot cheesecakes:

Recipe tips:

  • Instead of a stand mixer, you can use a hand mixer and a large bowl.
  • Be sure to run a knife around the pan to loosen the cake so it does not crack.
  • If your cheesecake is runny, chill it longer. If it is still runny, it may need more cooking time.
  • Always cover your cheesecake when cooking it in the instant pot, or the condensation will drip into it, making it runny.
  • Ensure your ingredients are softened to room temperature so everything mixes better and cooks evenly.
  • Use a springform pan if you have one. If you don’t, place parchment paper in the pan and leave some excess hanging out to remove your cake when it is done.
  • Using full-fat cream cheese is the best choice for the creamiest cheesecake.

Best Instant Pot Cheesecake

The Best Instant Pot Cheesecake is unbelievably creamy, rich, easy to make, and topped with a sweet berry topping! You don't have to worry about cracked tops or water baths!

  • Prep Time30 MIN
  • Cook Time28 MIN
  • Servings 8 servings



  • 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


  • 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


Cheesecake Crust:

  • Lightly coat a 7×3-inch springform pan with nonstick spray and set it aside.
  • Finely chop the walnuts or add them to a food processor.
  • Add all the graham crackers crumbs, ground walnuts, cinnamon, nutmeg, brown sugar, and melted butter to a large bowl and stir until well combined.
  • 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.
  • Freeze for at least 20 minutes.

Cheesecake Batter:

  • Make sure all the ingredients are at room temperature before you begin.
  • In the bowl of a stand mixer or a large bowl, using a hand mixer, beat the cream cheese until light and fluffy on medium-low speed.
  • Add the sugar and cornstarch and continue beating until well combined and creamy. Scrape the sides and bottom of the bowl.
  • Add the eggs one at a time and beat after each addition until well combined.
  • Add heavy cream, vanilla extract, and almond extract. Beat well, stopping to scrape the sides and bottom of the bowl.
  • Remove the crust from the freezer, pour the cheesecake batter mixture into the prepared pan, and cover the top with foil.


  • Place metal trivet into a 6-qt Instant Pot and add 1 1/2 cups water.
  • Gently transfer the cheesecake pan to the top of the trivet.
  • Select the manual setting and adjust the pressure to high. Set the time to 30 minutes. For a denser cheesecake, you can do 35 minutes.
  • After cooking and the Instant Pot beeps, release pressure naturally for about 20-30 minutes.
  • Carefully open the pot and transfer the cheesecake to a cooling rack. Let it cool for 1 hour, then run a paring knife around the edges.
  • Transfer the cheesecake to the refrigerator for at least 6 hours or overnight.

Berry Topping:

  • In a large bowl, combine strawberry jam and two tablespoons of water. Microwave for 30 seconds. Stir to combine.
  • Stir in strawberries, blackberries, blueberries, and lemon zest until the berries are evenly coated in the jam mixture.
  • Remove the cheesecake from the pan before serving, and top with the berry mixture.
  • Serve immediately.

Nutrition Facts

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Sara K

Sara K

Wondering if you have any suggestions for GF alternatives for the graham cracker crumbs? I haven’t found any that actually taste good.

Catalina Castravet

Catalina Castravet

Use crispy gluten free vanilla cookies and make them into crumbs



This will be my second time making this cheesecake. It's for sure my go to cheesecake recipe. I used cashews in the crust. And I used sour cream instead of heavy cream. I cook for 30 min and both times it's been extra soft almost like soufle. Thank you all for the tips. I want to make this in a chocolate now. Any suggestion? I will poke holes in the foil and try not to mix the filling so much. I had alot if lumps to get out because I put 1 egg in before noticing the sugar needed to go first. Great job on figuring out cheesecake in the instant pot. It my husband and girls favorite. The Conways

Catalina Castravet

Catalina Castravet

Thank you very much for your feedback Tanna. Happy you and your family love this recipe!

Victoria Hall Zawor

Victoria Hall Zawor

I don’t have and cream, can I use sour cream or mascarpone instead?

Catalina Castravet

Catalina Castravet

sour cream will work

Julie A Zarate

Julie A Zarate

Ever since I came across this recipe, I dare not try any other. This has become my go-to dessert and it's ALWAYS a hit. (just be sure not to overwhip, or whip at high speed, otherwise you'll get a souflee like cake, like i did the first time).

Catalina Castravet

Catalina Castravet

Thank you for your feedback! Glad you love it!

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