Best Instant Pot Cheesecake [VIDEO]

Catalina Castravet
By Catalina Castravet
Updated:
Published:
4.79 from 19 reviews

Cheesecakes Instant Pot Recipes

Cook time Cook time: 28 minutes

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 Cheesecake, 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.

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 through the oven door, this recipe is right for you. I have never imagined that making a homemade cheesecake can be so easy!

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.

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

For exact measures, please see the recipe card below. Also, I have attached a step-by-step recipe video to better guide you through the cooking process. With that said, you will need the following:

  • 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 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.

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.

How do you store Pressure Cooker 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 it?

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.

Save Recipe
4.79 from 19 reviews

Best Instant Pot Cheesecake

Best Instant Pot Cheesecake that is unbelievably creamy and topped with mixed berries! So easy to make! No need to worry about cracked tops or water baths!

Author: Catalina Castravet Serves: 8 servings
Prep time: 30 minutes Cook time: 28 minutes Total time: 58 mins

Ingredients

Crust:

Batter:

Mixed Berry Topping:

Instructions

Cheesecake Crust:

Cheesecake Batter:

Cook:

Berry Topping:

Nutrition information

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
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Comments

Leave a 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

Charity

This is the best cheesecake recipe ever. I didn’t add the fruit because someone in our home cannot have it. I covered it with foil and poked a few holes in the top. I used the pan with the detachable bottom so the cheesecake slid right out.

Reply

Val

I just made one in my 8 qt. timed it for 40 min. let it release naturally and it was perfect!

Reply

Afshan

Hi there, I wanna give this recipe a try in my oven. Is it possible and what settings would you recommend? Thanks!

Reply

Cook in a water bath at 350 degrees for about 40 minutes if you are using a small cheesecake pan.

Reply

Pam

Do I turn off the IP during the natural release or leave it on warm?

Reply

both options are ok.

Reply

Eva lam

Can I use that daddio removable bottom instead of spring form?

Reply

it should work

Reply

Sammie

Oh my goodness! This was so good! I have always been afraid to try my hand at making cheese cake. I am relatively new to the instant pot and wanted to try a dessert! So easy and it came out looking picture perfect! I followed the instruction/recipe exactly as stated. I have already decided on the next cheesecake I am going to make in the instant pot!

Reply

I am so happy! Thank you for the feedback!

Reply

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).

Reply

Thank you for your feedback! Glad you love it!

Reply

Victoria Hall Zawor

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

Reply

sour cream will work

Reply

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