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Best Instant Pot Cheesecake Recipe

Best Instant Pot Cheesecake

Best Instant Pot Cheesecake is unbelievably creamy, rich, easy to make, and topped with a sweet mixed berry topping! No need to worry about cracked tops or water baths!
Course Dessert
Cuisine American
Keyword Instant Pot Cheesecake
Prep Time 30 minutes
Cook Time 28 minutes
5 hours
Total Time 58 minutes
Servings 8 servings
Calories 282kcal
Author Catalina Castravet



  • 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 7x3-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 in 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 crust from freezer and pour cheesecake batter mixture into the prepared pan. 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 on top of the trivet.
  • Select manual setting and adjust the pressure to high. Set time to 30 minutes. You can do 35 minutes for a denser cheesecake.
  • When finished 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, after which run a paring knife around the edges.
  • Transfer cheesecake to the refrigerator for at least 6 hours or overnight.

Berry Topping:

  • In a large bowl, combine strawberry jam and 2 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 cheesecake from the pan before serving and top with the berry mixture.
  • Serve immediately.



Serving: 0g | Calories: 282kcal | Carbohydrates: 42g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 81mg | Sodium: 223mg | Potassium: 159mg | Fiber: 2g | Sugar: 25g | Vitamin A: 370IU | Vitamin C: 22.1mg | Calcium: 73mg | Iron: 1.4mg