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Instant Pot Carrot Cake Cheesecake allows you to indulge in two desserts in one! Featuring perfectly spiced carrot cake swirled with creamy, luscious cheesecake, this dessert is a show-stopper, but incredibly easy to make!
Instant Pot Carrot Cake Cheesecake (and maybe a few Peanut Butter Eggs) makes the perfect ending to your Easter Dinner, especially when paired with Instant Pot Ham, Homemade Scalloped Potatoes, and Green Beans Almondine.
Kristen's Keys for Instant Pot Carrot Cake Cheesecake
The Instant Pot creates the perfect environment for making cheesecake. The moist heat replicates a classic water bath, which in turn delivers the creamiest cheesecake. That magic plus a couple tips and you are well on your way to an incredible dessert.
- Plan to make in advance. Carrot Cake Cheesecake, like classic cheesecake, is best served after it has had time to fully chill, giving the flavors time to meld together. I recommend preparing at least 12 hours before intending to serve.
- Use a pan designed to fit inside an Instant Pot. This recipe is designed to be made in a 7x3-inch or a 7x4-inch springform pan or cake pan. A springform pan is best for presentation, but a cake pan will work if that is all you have.
Happy Cooking! xo Kristen
Notes on Ingredients
You will find the full list of ingredients, along with quantities in the recipe card. Below is a quick glance at what you need and tips to help you make the right selection.
- Cream Cheese: It is best to use full-fat or reduced-fat cream cheese for cheesecake. NEVER use fat-free cream cheese, as it will not result in a creamy cheesecake.
- Sour Cream: Sour cream adds tang and creaminess to the icing and the cheesecake. Just like cream cheese, use only full fat or reduced fat.
- Carrots: Just like when making carrot cake muffins, it is best to grate the carrots yourself on a box grater or in food processor. Bagged shredded carrots are quite a bit thicker and the texture can overwhelm the dessert.
- Pineapple: Crushed pineapple gives the carrot cake texture and sweetness. Be sure to use crushed pineapple that is canned in 100% juice. You will need to drain the pineapple, but be sure to reserve the juice. Any leftover juice is great for making Instant Pot Chicken Breasts, a Pina Colada Smoothie, or Carrot and Raisin Salad.
- Walnuts: I love the crunch walnuts provided to the carrot cake batter and using them to decorate the edges of the cheesecake. You can omit them if desired or if you have any nut allergies.
How to Make Instant Pot Carrot Cake Cheesecake
If you are unfamiliar with cooking in an Instant Pot or the functions of your Instant Pot, be sure to start with my guide for using an Instant Pot for the best results on this and future recipes. You will find the full recipe in detail in the recipe card below.
- Prepare Carrot Cake Batter. Prepare the carrot cake batter by mixing dry ingredients with carrots and walnuts and then mixing in wet ingredients until just incorporated.
- Prepare Cheesecake Batter. Prepare the cheesecake layer, by mixing the cream cheese, sour cream, and sugar until JUST combined. Add the eggs, one at a time, and mix on low speed to just incorporate them into the batter. DO NOT overmix or the cheesecake can become lumpy.
- Layer Carrot Cake Cheesecake. For layering the cake and cheesecake, you have two options.
- Layer: Pour the carrot cake batter into the springform pan and then top it with the cheesecake batter.
- Swirl: Spread half of the carrot cake batter on the bottom of a greased springform pan. Spoon half the cheesecake batter over the carrot cake batter, dolloping evenly around the pan. Repeat layers, swirling gently with a butter knife if desired.
- Pressure Cook. Place the assembled cheesecake on a trivet over cold tap water. Set to cook on high pressure for 45 minutes. Once cook time has elapsed, allow pressure to release naturally. This is crucial to ensuring a creamy texture to the cheesecake.
- Cool Slightly Before Releasing from Pan. Remove the cheesecake from the pressure cooker and let sit on a cooling rack for 20 minutes. After 20 minutes, gently loosen the sides of the cake from the pan using a butter knife.
- Chill Fully. Place a paper towel over the cheesecake (to absorb condensation) and cover tightly with plastic wrap. Chill 12-24 hours.
- Add Walnuts (Optional). If desired, sprinkle finely chopped walnuts along the sides of the cheesecake.
Storage Directions
- Refrigerate: To store carrot cake cheesecake in the fridge, I recommend covering it with a paper towel or a light kitchen towel, then cover with plastic wrap or foil. This prevents condensation from forming on the cheesecake but also lets you cover it up so that won't absorb smells from your fridge. Refrigerate for up to 4 days.
- Freeze: If you happen to have leftover cheesecake, you can wrap individual slices in wax paper or parchment paper and then in foil and freeze for up to 1 month. Individual slices only take hours to defrost in the fridge.
More Instant Pot Dessert Recipes
- Instant Pot Creme Brulee
- Instant Pot Cheesecake
- Instant Pot Chocolate Cheesecake
- Instant Pot Pumpkin Cheesecake
- Instant Pot Lava Cakes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Instant Pot Carrot Cake Cheesecake
With a layer of sweet, perfectly spiced carrot cake and a layer of creamy, luscious cheesecake, Instant Pot Carrot Cake Cheesecake is a show-stopping, crowd-pleasing dessert!
Video
Ingredients
Carrot Cake
- ¼ cup canola or melted coconut oil
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- ⅔ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1 teaspoon baking soda
- ¼ teaspoon iodized salt (table salt)
- ½ cup crushed pineapple, well drained
- ½ cup grated carrots
- 2 tablespoons chopped walnuts, optional
Cheesecake
- 8 ounces full-fat cream cheese, room temperature
- ¼ cup full-fat sour cream, room temperature
- ⅓ cup granulated sugar
- ½ teaspoon vanilla
- 1 large egg, whisked
Garnish
- ⅓ cup chopped walnuts, optional
Instructions
For the Carrot Cake Batter
- In a medium mixing bowl, combine ⅔ cup all-purpose flour, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, 1 teaspoon baking soda and ¼ teaspoon iodized salt (table salt). Add in ½ cup crushed pineapple½ cup grated carrots, and ½ cup grated carrots (if using) and toss with flour.
- In a separate small bowl, whisk the ¼ cup canola or melted coconut oil, ½ cup granulated sugar, 1 large egg, and 1 teaspoon vanilla until well combined. Add the egg mixture to the dry ingredients and fold the wet and dry ingredients until just combined.
For the Cheesecake Batter
- With a hand-held mixer, beat 8 ounces full-fat cream cheese, ¼ cup full-fat sour cream, ⅓ cup granulated sugar, and ½ teaspoon vanilla on low speed until just smooth. Add 1 large egg and mix briefly on low speed to just combine.
For the Carrot Cake Cheesecake
- Grease your springform or cake pan with a bit of melted coconut oil or cooking spray.
- Pour half the carrot cake batter into the pan and spread out to evenly cover the bottom of the pan. Dollop half the cheesecake batter on top of the carrot cake batter. Repeat layers. Alternatively, pour the carrot cake batter on the bottom of the pan and then top with the cheesecake layer.
- Tap the pan gently on the counter 2-3 times to help release air bubbles. Cover the cheesecake with aluminum foil to prevent condensation from forming on the top of the cheesecake.
- Place the trivet in the inner pot of the pressure cooker and pour in 1.5 cups cold tap into the inner pot. Place the assembled cheesecake on the trivet, close the lid, and be sure the vent is sealed.
- Using the pressure cook or manual button, use the +/- buttons and set it to cook for 45 minutes on high pressure. Note: If you use thick foil, not thin foil, adjust the cooking time to 55 minutes.
- Once cook time is complete, allow pressure to naturally release for at least 15 minutes, then do a quick release of any remaining pressure. If your cheesecake does not seem fully set, return to the pressure cooker and cook for 3 minutes on high pressure.
- Remove the cheesecake from the inner pot and let cool for 20 minutes before. Once cooled to room temperature, use a butter knife to gently loosen the cake from the sides of the pan. Cover with a paper towel and plastic wrap and then refrigerate for 12-24 hours to fully chill.
- Before serving, sprinkle ⅓ cup chopped walnuts around cheesecake to create a border, if desired.
Notes
Cream Cheese & Sour Cream: Be sure to use full-fat or reduced-fat cream cheese and sour cream for the best flavor, do NOT use fat-free sour cream or cream cheese.
Room Temperature Ingredients: Be sure your ingredients are at room temperature for a smooth, creamy batter.
Foil: It is optional to cover the cheesecake with. If you opt not to do so, carefully remove the lid after pressure cooking. If you are using heavy-duty foil cook for 55 minutes on high pressure.
Swirled vs Layered: The photos show results of a layered carrot cake cheesecake while the video shows results of the two swirled together.
Storage: To store carrot cake cheesecake in the fridge, I recommend covering it with a paper towel or a light kitchen towel, then cover with plastic wrap or foil. This prevents condensation from forming on the cheesecake but also lets you cover it up so that won't absorb smells from your fridge. Refrigerate for up to 4 days. Alternatively, you can wrap individual slices in wax paper or parchment paper and then in foil and freeze for up to 1 month. Individual slices only take hours to defrost in the fridge.
Higher Elevations: If you are not at sea level, be sure to follow my directions for converting recipes for higher elevations.
Nutrition
Calories: 370kcalCarbohydrates: 42gProtein: 4gFat: 21gSaturated Fat: 13gCholesterol: 72mgSodium: 149mgPotassium: 142mgFiber: 1gSugar: 33gVitamin A: 1185IUVitamin C: 2.2mgCalcium: 42mgIron: 0.8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @amindfullmom or tag #amindfullmom!
This post was originally published in 2018 and updated in 2025.
This was amazing! Never mind that used every electrical appliance plus the dishwasher! It came out perfect and delicious!
Do you know if you can use an egg substitute for when someone is allergic to eggs?
Hi Rita! So happy to hear you enjoyed--despite the dishes! I have used a flax egg substitute (1 tablespoon ground flaxseed mixed with 2 tablespoons water per egg) and the cake was a lot denser.
I’ve made this twice and I loved it. The first time I followed the recipe as it is but I found the carrot cake mixture soggy. During baking it rose up the sides and into the cheesecake. Tasted great but did not look too good.
The second time I used half the amount of oil and it was just perfect.
Hi Nailla! Thank you for sharing how your modification worked out. Glad you had success.
I live at 6,600 elevation. I don’t see notes on high elevation. Can you can share them.
Thanks,
Hi Nikki! Here is my guide for elevation changes. I would suggest printing it out so you can adjust the recipes you find to try 🙂
I do not have a 7 inch cheesecake pan, and I can’t find one at my local stores, will have to order online. But I do have an 8 inch pan that fits snug, but does fit. Was hoping to make this today, do you think it will turn out okay, or should I wait for the 7 inch pan?
Hi Chelcee! I think it would work, but the cook time would be slightly different. I have not tried an 8-inch pan so I am not sure by how much you would need to decrease the cook time, but my guess would be by 5 minutes. If you try it, let us know so others can have that reference. Enjoy!
I would like to try this recipe but I have a question. In step one of the carrot cake batter you state "If using walnuts and raisins add as well now with the flour mixture." I don't see anywhere in the list of ingredients how much raisins to use.
Hi Peggy! Sorry about that. You can add up to 1/4 cup raisins of desired.
I msde the cheese cake and carrot cake but the carrot cake was not don and went all over pan whst DID I do.wrong
Hi Ruby. I am sorry you had issues. It sounds as though the pan you used was too small. It either was only 2 inches deep or 6 inches wide instead of 7 inches by 3 inches.
My only complaint was that the middle of the cake part was still raw. The cheesecake part came out perfect so I didn’t think I needed to cook it an extra 5 minutes
Hi Shea, it is good to note for the future that you need extra time and I am sorry that happened. It may have been the elevation, using warm water instead of cold under rack, or the pan used. And sometimes it is just that your pot may run a bit lower in temp than the ones I tested (I test in 3 models). Regardless, I hope you still enjoyed the flavor.