Instant Pot Cheesecake recipe and video (2024)

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Pressure cooker cheesecake is quick, easy and has an amazing texture. You will love this basic instant pot cheesecake, and it’s a great base for any other flavor you’d like to create!

Instant Pot Cheesecake recipe and video (1)

Why I made a instant pot cheesecake.

I haven’t been the biggest fan of the instant pot – I know most people love it – but for me most of the time it’s faster and better to simply cook it myself.

So as you can imagine I was hesitant to jump on the instant pot cheesecake wagon as I am a cheesecake fanatic! Here is what I will say:

The pressure cooker cheesecake is quicker and the cheesecake texture is amazing!!!! The negative? Because of all the steam I found the crust got to soft, almost soggy.

So you have to pick – foolfproof, easy cheesecake recipe with a soft crust or slightly tricky, but once you know your oven, amazing cheesecake with a nice crust.

Also the instant pot limits the size of your cheesecake – which can be good or bad! If you are feeding a crowd then you might want a larger cheesecake. But the 7 or 8 inch that fits in the instant pot is enough for most families.

PLUS you could stack them and make 2 cheesecakes at the same time!!!

Just take me to the instant pot Recipe already!

If you’d rather skip my tips and tricks for this easy cheesecake recipe, along with links to other instant pot recipes and get straight to the best cheesecake recipe ever made in an instant pot – simply scroll to the bottom of the page where you can find the printable recipe card.

Instant Pot Cheesecake recipe and video (2)

How to turn any cheesecake recipe into an instant pot cheesecake

Now of course you could take my caramel cheesecake, pistachio cheesecake, chocolate cheesecake, Lemon meringue pie cheesecake, peanut butter cup cheesecake or maple bacon cheesecake recipes in the instant pot too (or any other flavor you like)!

First pick your springform pan size – I use an 8 inch springform pan for my 8 quart pressure cooker, but I recommend a 7 inch for the 6 quart (the 7 will fit in the 8 quart as well)

Now adjust the recipe (there is a serving side slide in my recipe cards). Adjust until you get down to 2 lbs of cream cheese (for the 8 inch pan) or 1 1/2 lbs of cream cheese for the 7 inch springform pan.

Prebake the crust (or you could just freeze it if it’s a crumb crust). Add the cheesecake filling and from there the rest of the pressure cooking directions are the same.

Occasionally you’ll add a topping while the cheesecake is warm. The rest of the time you’ll let the cheesecake cool and chill and then add the rest of the toppings.

Tips and Tricks for the BEST instant pot cheesecake ever

-Room temperate ingredients are key for a smooth texture.

-Beat the cream cheese and sugar as much as you want, scrap the sides and make sure the batter is smooth. Once you add the eggs, do NOT overbeat, just mix on low until they are barely incorporated, beating after you add the eggs is what often leads to cracking.

-Cover your cheesecake with a paper towel, then cover in foil. The paper towel will soak up excess liquid, but might leave a paper towel image if your cheesecake rises and touches the top – easy to cover with the sour cream topping.

-The reason for the paper towel is to soak up the excess liquid from the steam. Without it the liquid will collect and drip off the foil into the cheesecake and you’ll end with a bubbly, rippled cheesecake (still edible just not as pretty).

-The topping is optional, but I recommend it – it covers any imperfections, add’s a slight tang and tastes amazing.

-When baking I add the topping and then place the cheesecake back in the oven to cook the topping for a couple minutes, I was worried the topping might be weird without that baking time but the residual heat of the cheesecake set the topping just fine!

-Do NOT eat it right away, cheesecake needs to sets and it gets so much BETTER with time in the fridge, at LEAST 8 hours.

-You can freeze cheesecake! I like to freeze my cheesecake, cut it up and dip it in chocolate!!! seriously so good!

-Remove the cheesecake pan after it has cooled completely in the fridge as it needs the time to set to become firm.

-This cheesecake is good with my berry coulis, or cherries, or any manner of berry!

Instant Pot Cheesecake recipe and video (3)

To make this easy cheesecake recipe you’ll need

  • an instant pot (I use an 8 quart)
  • a cheesecake pan (I used an 8 inch springform pan, if you have a smaller instant pot you’ll need to use a 7 inch)
  • instant pot rack or this trivit/sling
  • paper towels (large enough to cover the pan, I like to double layer it)
  • foil (large enough to cover the pan)
  • Berry Coulis (not necessary, but it’ll taste great with the cheesecake!)

Best cheesecake recipe in an instant pot

If you love these instant pot recipes as much as I do, I’d love a 5 star review. Be sure to share on social media and tag me if you make it @ashleemariecakes! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!

Instant Pot Cheesecake recipe and video (4)

If you love instant pot cheesecake you’ll love these other instant pot recipes!

Instant Pot Egg Bites | Instant Pot Jambalaya | Instant Pot Coconut Curry

Or check out these amazing cheesecake recipes you can also make in the instant pot!

Peanut Butter Cup Cheesecake | Lemon Meringue Pie Cheesecake | Pistachio Cheesecake with coconut macaroon crust

Connect with Ashlee Marie Online!

Instant Pot Cheesecake recipe and video (11) Instant Pot Cheesecake recipe and video (12) Instant Pot Cheesecake recipe and video (13) Instant Pot Cheesecake recipe and video (14) Instant Pot Cheesecake recipe and video (15)
Instant Pot Cheesecake recipe and video (16)

To watch me make this instant pot Cheesecake play the video in the recipe card (if you’re on desktop, it should be auto playing for you).

You can find all my cooking show style recipe videos on YouTube, or my short recipe videos on Facebook Watch, or my Facebook Page, or right here on our website with their corresponding recipes.

Instant Pot Cheesecake recipe and video (17)

Instant Pot Cheesecake

Not all cheesecakes are made in an oven! If you want all the creaminess of a cheesecake mixed with all the ease of an instant pot; then this instant pot recipe is for you!

4.77 from 13 votes

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 37 minutes minutes

Chill time: 8 hours hours

Total Time: 8 hours hours 57 minutes minutes

Servings: 12 slices

Calories: 479kcal

Author: Ashlee Marie



  • 1 1/4 C Vanilla wafer crumbs or graham cracker crumbs
  • 1 Tbsp granulated sugar
  • 6 Tbsp butter melted


  • 2 lbs cream cheese
  • 1 C granulated sugar
  • 1 1/3 tsp vanilla
  • 2 lrg eggs
  • 1 egg yolk


  • 3/4 C full fat sour cream
  • 1 Tbsp sugar
  • 1 tsp vanilla

US CustomaryMetric



  • Preheat the oven to 375

  • mix all the crust ingredients and toss lightly with fork until well blended.

  • Press firmly into the bottom of a 8 inch spring form pan.

  • Bake on the bottom rack until crisp and golden, about 10 min.

  • Let cool.


  • Beat the cream cheese until smooth

  • Add the sugar and vanilla with electric mixer on med until light and fluffy, about 30-60 sec.

  • Scrape the bowl, beat 45 sec more – make sure it’s smooth with no chunks.

  • Add the eggs and yolk one at a time until they are incorporated and the batter is velvety, about 30 sec – do NOT overbeat.

  • Scrape the bowl and mix 10 sec more – do NOT overbeat.

  • Pour the filling over crust,

  • Add 1 C water to the instant pot

  • Add the cheesecake to the instant pot rack and cover with a double layer of paper towels then foil (the foil helps hold the paper towels in place)

  • Place in your instant pot, and close the lid

  • Presser cook on high for 37 mins

  • Let release naturally for 10 mins then quick release


  • Mix the sour cream, sugar and vanilla

  • Mix until smooth

  • Add the topping to the warm cheesecake as soon as it comes out and let cool for 30 mins

  • Then refrigerate the cheesecake for 8-12 hours

Serve with my triple berry coulis and fresh berries or any other favorite topping



    Calories: 479kcal | Carbohydrates: 31g | Protein: 6g | Fat: 37g | Saturated Fat: 21g | Cholesterol: 149mg | Sodium: 362mg | Potassium: 144mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1341IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 1mg

    Did you make this recipe?Mention @ashleemariecakes or tag #makesomeawesome and I’ll share your image in my Instagram stories!

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    Instant Pot Cheesecake recipe and video (2024)


    How do you use a springform pan in an instant pot? ›

    Prep the pan.

    Coat a 7-inch-wide, 3-inch-deep springform baking pan with cooking spray. Line the bottom with a parchment paper round. Pour 1 1/2 cups of water in the bottom of an Instant Pot and set a trivet on top. If you've got a trivet with handles, make sure they are up.

    Do all cheesecakes have to be baked in a water bath? ›

    Since the effect of the water bath is to cook the cheesecake custard filling slowly and gently, an easy alternative is to bake the cheesecake without the water bath but in a 275°F for 1 hour 45 minutes.

    Why is my no bake cheesecake hard? ›

    Rushing the chill. The filling needs proper chilling, a minimum of four hours but preferably overnight, to set into sliceable sections. Freezing the cheesecake results in a too-hard-to-enjoy crust and filling. Try this: The cheesecake should be shiny and firm to the touch when set.

    Why is no bake cheesecake runny? ›

    The primary reason a no-bake cheesecake is too runny or doesn't set up properly is generally the temperature of the ingredients. If your cream cheese is too warm, the mixture will be too soft and will never set up properly.

    What is the cake setting on Instant Pot? ›

    The vast majority of cake recipes for the Instant Pot calls for the High Pressure setting, allowing users to shave time off a traditional baked cake recipe while still resulting in a moist cake. “Baking” in the Instant Pot will generally need only half the cook time listed in a traditional oven-baked recipe.

    What happens if you don't bake cheesecake in a water bath? ›

    Water baths will go some distance to prevent over baking, which can be very handy as they'll prevent the batter from getting so hot it might curdle. Too hot a temperature in the oven is very bad news for these cakes and the water bath really helps with that.

    Which baking method is best for cheesecake? ›

    The best way to get a crack-free cheesecake is to use a water bath. Pop the cake pan inside a large, high-sided pan and fill it up about an inch with hot water. This will help prevent cracks and create an evenly baked cake. Bake the cake at 350ºF for 45 to 55 minutes or until the center is almost set.

    What not to do when making cheesecake? ›

    16 Mistakes You're Making With Homemade Cheesecake
    1. Working with cold ingredients. Hobo_018/Getty Images. ...
    2. Using whipped cream cheese. ...
    3. Using low-fat cream cheese. ...
    4. Undermixing your cheesecake. ...
    5. Not diversifying your cheeses. ...
    6. Not being careful with your eggs. ...
    7. Only making plain cheesecake. ...
    8. Baking in anything but a springform pan.
    May 29, 2023

    Can you over mix no-bake cheesecake? ›

    If you are making a plain cheesecake such as my no-bake vanilla cheesecake, you can probably get away with cold ingredients, but generally the cream cheese should be room temp. Often a cheesecake mixture can split or curdle because of over mixing – I often get comments of 'how long do I mix for?

    How do you thicken a no-bake cheesecake? ›

    To thicken a no-bake cheesecake, refrigerate it for an extended period or consider adding dissolved gelatin, more cream cheese, or Greek yogurt to the mixture before chilling.

    Should I cover no-bake cheesecake in the fridge? ›

    Once filled, the cheesecake is best served within 36 hours, but can be tightly wrapped and refrigerated for up to a week.

    How do you make a no-bake cheesecake set faster? ›

    Yes, you can freeze a no-bake cheesecake to hasten its setting time.

    Is bake or no-bake cheesecake better? ›

    They both are great in their own way. It all narrows down to your personal preferences. If you enjoy dense and velvety cake, a baked cheesecake is the one for you. Or if you crave some light and airy dessert post-dinner, go for the no-bake one.

    Can you put a pan in the Instant Pot? ›

    The ideal size for insert pans in a standard 6-quart Instant Pot is a 7.5-inch diameter. This leaves just enough space around the outer edges of the pot to allow sufficient airflow for even cooking, while maximizing the volume of food in this second vessel.

    How do you get a springform pan out of an Instant Pot? ›

    The simplest way to remove a pot is using hot pads or oven mitts, but some pans can be difficult to grip. So for years I've been using a foil sling to help lift pans and oven safe dishes out of the pressure cooker.

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