Best Instant Pot Cheesecake
Most people worry about cracks when they make a cheesecake. However, using an instant pot should eliminate this concern, delivering a crack-free, rich and indulgent cheesecake. This Instant Pot Cheesecake gets its mini water bath to keep it moist and creamy, resulting in a luscious, velvety dessert achieved with minimal effort.
I like a simple recipe that stands out while still delivering exceptional results. The instant pot’s consistent and uniform heat, plus the built-in humid environment, eliminate common pitfalls, resulting in a fool-proof recipe that even novice bakers can make. You may have noticed that I love cheesecakes because I have more than 30 recipes on my food blog. Many of them have been made in the instant pot, like this pina colada cheesecake and always a crowd-please the Oreo-loaded cheesecake.
Table of contents
When I first tried making cheesecakes in my pressure cooker, I was a bit skeptical, but to my delight, the results exceeded my expectations. Now, I am happy to use the Instant Pot and not heat the house or use the oven in the meantime to make a quick and delicious dinner, like this oven-baked Italian chicken, which is perfect before you have a rich and creamy dessert.
This Instant Pot Cheesecake, with a nutty and flavorful crust and a sweet berry topping, has become my go-to dessert for friend’s gatherings, church potlucks, or special occasions. I know I can rely on it, and the process is straightforward and stress-free. Whether topped with glossy, sweet berries coated in jam or enjoyed plain with just some whipped cream and a drizzle of chocolate, I know it will be a crowd-pleaser!
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: a springform pan and an instant pot. Not heating the oven and making it available to make other things is a big convenience.
- Cooks in 30 minutes: Instead of waiting over an hour for the cake to cook, this one is done in half an hour, and you don’t have to pick to see if it’s ready.
- No long cooling process: You won’t have to remember to crack the oven door and let the cheesecake slowly cool, praying it doesn’t sink or crack. Transfer it from the Instant Pot to a wire rack before cooling it in the refrigerator.
- Never cracks: With the built-in water bath and constant temperature, there is no way you can crack this cake.
What you will need
- For the crust: I prefer to make my graham cracker crumbs from Honey Maid graham crackers, walnuts, dark brown sugar for a rich flavor, and a blend of cinnamon and nutmeg for a warm, sweet aroma.
- For the filling: I use regular cheesecake filling ingredients like full-fat cream cheese, sugar, eggs, and heavy cream. I add cornstarch to make it thicker, so you don’t have to worry about runny filling. I also add vanilla and almond extract for a sweet and refreshing flavor.
- For the berry topping: I prefer to heat my homemade strawberry jam and water, plus some lemon zest, to make it bright and fresh. Usually, I mix in a bunch of berries, such as strawberries, blackberries, and blueberries.
How to make
Prep: I start by bringing the ingredients to room temperature and covering the outside of the springform pan with foil to avoid leaks.
Crust: First, I combine the ground walnuts with the rest of the crust ingredients, mix well, and spread the mixture into the prepared pan. I chill the pan in the freezer while I work on the filling.
Chill: Using a small measuring cup or spoon, I press the crust into the bottom and half up the sides of the pan.
Whip: I beat the cream cheese until light and fluffy. Next, I mix in sugar and cornstarch until creamy, scraping the sides of the bowl as needed.
Continue to add: I beat in the eggs one at a time, followed by heavy cream, vanilla, and almond extract.
Combine: I transfer the batter to the prepared crust and cover the pan with foil. Then, I place a metal trivet in the Instant Pot, add 1 1/2 cups of water, and gently transfer the cheesecake pan on top of the trivet.
Pressure cook: I close and seal the Instant Pot and cook the cake on high pressure for 30 minutes, followed by a 20-30 minute natural pressure release. After that, I quick release the remaining pressure and transfer the cheesecake onto a cooling rack. I let it cook for one hour and then transfer it to the refrigerator to chill for 6 hours or overnight.
Serve: To make the topping, I microwaved the strawberry jam with the water. Then, I stirred the berries and lemon zest until the fruits were evenly coated. Before serving, I removed the cheesecake from the pan and topped it with the berry mixture.
Expert tip
Choosing the right cream cheese for cheesecake
Full-fat, brick-style Philadelphia cream cheese is the best choice for a creamy filling. Using fat-free cream cheese can leave the filling dry or crumbly, and using a generic or cheap brand can cause it to be grainy. Using low-fat cream cheese can also cause your cake to be runny. The higher moisture in the cheese makes it harder for the filling to firm up. Also, the low-fat cream cheese uses a different type of stabilizer, causing it to be runny or crumbly. The stabilizers break down when heated, separating them from the rest of the batter.
More tips to consider:
- Instead of a stand mixer, you can use a hand mixer and a large bowl.
- Ensure the ingredients are softened to room temperature so everything mixes better and cooks evenly.
- Always cover your cheesecake when cooking it in the instant pot, or the condensation will drip into it, making it runny.
- Be sure to run a knife around the pan to loosen the cake so it does not crack when removing it from the pan.
- 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.
Recipe variations:
- Chocolate chips: Chocolate chip cheesecake with berries is a delicious idea. Just add 1/2 cup of mini chocolate chips to the batter.
- Gluten-free: Use gluten-free graham crackers; the remaining 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 make an Oreo crust.
- Other fruits: If you don’t like those fruit choices, use your favorites or skip the topping altogether.
- Zest it up: To give the filling a citrusy flavor, stir in a pinch of lemon zest and add a few dollops of lemon curd.
- Topping: Another option is to top it with cherry pie filling, strawberry pie filling, or caramel sauce.
Serving suggestions:
The cheesecake is best served chilled, with whipped cream or vanilla ice cream on the side. First, slice it into even, clean slices. Run the knife under warm water and wipe it clean after each cut. Another option is to use unflavored dental floss, a trick I love to use. I like to serve this cheesecake topped with strawberry curd or sweet and tangy blueberry sauce.
Rich cheesecake, juicy berries, and chocolate go hand in hand. Drizzle each slice with chocolate sauce, or cut this cheesecake into cubes and serve it with slow cooker chocolate fondue. A warm cup of coffee pairs nicely with this dessert, and if you are serving during warmer weather, I recommend a refreshing sparkling strawberry lemonade.
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 place it in a heavy-duty freezer bag. Properly stored, it will maintain its best quality for about 2 to 3 months.
- Thaw: Transfer the dessert from the freezer to the fridge to thaw overnight. Serve and enjoy!
Frequently asked questions
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.
Usually, the cornstarch is added to the batter to avoid cracks. About one tablespoon to 1/4 cup of cornstarch (depending on how much batter you have) is added to the batter with the sugar.
First, ensure the cake has been chilled for at least 6-8 hours. After that, run a long, sharp knife under hot tap water and slice the cake. Then, clean the knife and run it under hot water before making another cut. Another mess-free and precise way of cutting even slices is to use cheese wire or unflavored dental floss. Also, clean the bits stuck to the wire/floss before every cut.
First, ensure the cake has been refrigerated for at least 8 hours. After that, carefully run a small knife around the side of the pan. Starting up, gently push the knife down the edge of the cheesecake to loosen the bits stuck to the sides of 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.
More Instant Pot cheesecake recipes
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Best Instant Pot Cheesecake
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:
- 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 a stand mixer or a large bowl, using a hand mixer, beat the cream cheese on medium-low speed until light and fluffy.
- 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.
Cook:
- 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.
Video
Notes
Choosing the right cream cheese for cheesecake
Full-fat, brick-style Philadelphia cream cheese is the best choice for a creamy filling. Using fat-free cream cheese can leave the filling dry or crumbly, and using a generic or cheap brand can cause it to be grainy. Using low-fat cream cheese can also cause your cake to be runny. The higher moisture in the cheese makes it harder for the filling to firm up. Also, the low-fat cream cheese uses a different type of stabilizer, causing it to be runny or crumbly. The stabilizers break down when heated, separating them from the rest of the batter.More tips to consider:
- Instead of a stand mixer, you can use a hand mixer and a large bowl.
- Ensure the ingredients are softened to room temperature so everything mixes better and cooks evenly.
- Always cover your cheesecake when cooking it in the instant pot, or the condensation will drip into it, making it runny.
- Be sure to run a knife around the pan to loosen the cake so it does not crack when removing it from the pan.
- 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.