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    Home » Real Food » Instant Pot » Instant Pot Cheesecake

    Instant Pot Cheesecake

    By Kristen Chidsey | 14 Comments | Published October 7, 2019 | Updated June 21, 2020 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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    If you are looking for a show stopping dessert--this Instant Pot Cheesecake is it! Baked in the moist heat of the Instant Pot, this Instant Pot Cheesecake turns out perfectly every time! It is easy to make and a hit at any party!

    Baked in the moist heat of the Instant Pot, Instant Pot Cheesecake turns out light, fluffy, and perfect every time! This Instant Pot Cheesecake is a show-stopping dessert!

    Love cheesecake? Check out Instant Pot Pumpkin Cheesecake and Instant Pot Carrot Cake Cheesecake. No Instant Pot? You will love my classic Cheesecake Recipe.

    Piece of Instant Pot Cheesecake topped with cherries

    I do not believe the Instant Pot is created for all recipes. Muffins, cookies, and steaks can easily be ruined in a pressure cooker. But cheesecake is another story.

    The environment that the Instant Pot creates is perfect for baking a delicious creamy cheesecake. My Classic Cheesecake recipe is baked in a water bath, which helps keep a moist environment that helps the cheesecake bake evenly. The Instant Pot creates that moist heat and bakes up a cheesecake to perfection.

    This cheesecake has amazing tang and creaminess. It is rich and luscious, while being less dense than most cheesecakes, thanks to the whipped egg whites. This was my Nana's secret and keeps this cheesecake lighter in texture, while still being incredibly decadent.

    This Instant Pot Cheesecake is truly the BEST! It is perfect for holidays, entertaining, or even a dessert at home.

     

    How To Make Instant Pot Cheesecake

    Step One: Prepare Crust

    • In the food processor, pulse the graham crackers and butter until crackers are broken down into crumbs.
    • Add in the melted butter and pulse until the crumbs are wet and resemble wet sand.
    • Press the crust down into a 7-inch spring-form pan. I wrap my pan in foil, this is not necessary but will help prevent any leakage of the cheesecake if your pan does not seal well. 
    • Place crust in the freezer while assembling cheesecake filling.
    • Alternatively, you can bake the cheesecake crust at 400 degrees for 10 minutes if you would like a crunchier crust that holds up better when sliced. 

    Cheesecake crust in springform pan

    Step Two: Prepare Cheesecake Filling

    • Start by setting all your ingredients out 3-4 hours BEFORE making your cheesecake. Room temperature ingredients are essential for a smooth and uniform cheesecake.
    • Beat together cream cheese, egg yolks, sugar, vanilla, and lemon juice until creamy and smooth.
    • In a separate bowl, whip egg whites until light and fluffy. Gently fold egg whites into the batter until just combined. By whipping the egg whites, this cheesecake is light and airy, while still be super creamy.

    Bowl with ingredients for Instant Pot Cheesecake

    Step Three: Pressure Cook Cheesecake

    • Remove crust from the freezer or oven.
    • Pour cheesecake filling into crust. Gently tap down cheesecake on the counter to remove air bubbles.
    • Cover cheesecake with a piece of foil to prevent condensation from forming on it during pressure cooking. This step is technically not necessary, but if not covered, the cheesecake will take less time to cook AND you will need to be extremely careful removing the lid from the instant pot so that the condensation will not drip down on the cheesecake. Also, if you do not cover with foil, you will need to carefully blot off the condensation with a paper towel after cook time. 
    • Place 1 and ½ cups cold water in the bottom of the Instant Pot.
    • Add trivet to the inner pot of Instant Pot.
    • Place cheesecake on the trivet.
    • Set to cook on high pressure for 35 minutes or 40 minutes for a denser cheesecake.
    • Allow pressure to release naturally for 15 minutes.
    • Release any remaining pressure and remove cheesecake from Instant Pot.

    Prepared Cheesecake Ready for the Instant Pot

    Step Four: Serve Cheesecake

    • Let cheesecake rest for 10 minutes.
    • Run a knife around the edges of the springform pan and carefully loosen the outer ring, to release the cheesecake from the side of the pan.
    • Close the outer ring again and cover the cheesecake with parchment paper or wax paper (to prevent moisture from forming on the cheesecake) and then wrap in foil or plastic wrap and refrigerate.
    • Best if eaten after 8-12 hours of being refrigerated.
    • To serve this pressure cooker cheesecake, I recommend removing it from the refrigerator 15-30 minutes before serving for the flavors to really pop. Top as desired with fresh fruit, pie filling, chocolate, caramel, etc.

    Instant Pot Cheesecake On pedastool topped with cherry pie filling

    Tips for the BEST Instant Pot Cheesecake

    • This Instant Pot Cheesecake tastes best if made at least 8 hours in advance.
    • Cheesecake will keep in the fridge for 4 days or can be frozen up to 30 days, just be sure to defrost in the refrigerator, NOT the microwave, as that will ruin the cheesecake's texture.
    • A 7-inch pan is a perfect size to fit inside a 6 or 8-quart pressure cooker. For the cheesecake, I like to use a springform pan, but if you don’t have one, a 7-inch stainless steel cake pan will work. If you use a 6-inch cheesecake pan, you will need to add 7 minutes to the cooking time. 
    • Use mini pot holders to remove your cheesecake from the pressure cooker or craft a foil sling by taking a 20-inch piece of aluminum foil and folding it three times lengthwise. Carefully center the filled pan on a foil sling and lower it onto the rack in the pressure cooker. Fold the foil sling down so that it doesn’t interfere with closing the lid.
    • Why cover the cheesecake with foil? I have made cheesecake in the instant pot many times without covering the cheesecake in foil. HOWEVER, it can be a bit tricky to perfect due to the condensation that forms during the cooking process. Therefore, I recommend covering with foil for the best results. If you opt-out of this step, you will need to cook for 5-7 minutes LESS time and be extremely careful removing the lid from the instant pot so that the condensation will not drip down on the cheesecake. You will also need to carefully blot off the condensation with a paper towel after cook time.
    • I really recommend having 2 sealing rings for your Instant Pot, one for savory dishes and one for sweet dishes. That way your cheesecake will not taste like Instant Pot Chili.

    More Favorite Dessert Recipes

    • Homemade Brownies
    • Cherry Pie
    • Instant Pot Lava Cakes
    • Instant Pot Creme Brulee
    • Instant Pot Carrot Cake Cheesecake
    • Chocolate Peanut Butter Rice Krispie Treats
    • Oatmeal Chocolate Chip Cookie Bars

    If you enjoyed this Instant Pot Cheesecake, I would love for you to leave a comment and review below. 

    Instant Pot Cheesecake On pedastool topped with cherry pie filling

    Instant Pot Cheesecake

    Instant Pot Cheesecake turns out light, fluffy, and perfect every time!
    5 from 7 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 35 minutes
    Pressure Time: 45 minutes
    Total Time: 1 hour 30 minutes
    Servings: 8
    Calories: 155kcal
    Author: Kristen Chidsey

    Ingredients

    Cheesecake Graham Cracker Crust

    • 1 cup graham cracker crumbs
    • 3 tablespoons butter melted
    • 1 tablespoon sugar

    Cheesecake Filling

    • 2 eggs separated
    • 2 (8-ounce packages) cream cheese softened
    • ½ cup sugar
    • 2 teaspoons vanilla extract
    • ½ teaspoon lemon juice optional but encouraged
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    For Graham Cracker Crust

    • Process graham crackers to form 1 cup graham cracker crumbs in a food processor.
    • Add in 1 tablespoon of sugar and pulse to combine.
    • With the food processor running, add in melted butter through the lid. Process until graham crackers look like wet sand.
    • Press the mixture into the bottom of a - inch springform pan. Place in the crust in the freezer for 10 minutes or bake at 400 degrees for 10 minutes for a crunchier crust.

    Cheesecake Batter

    • In a large mixing bowl, whip the egg whites on high speed until stiff peaks have formed and set aside.
    • In a separate mixing bowl, beat together cream cheese, sugar, egg yolks, vanilla, and lemon juice until creamy.
    • Gently fold the egg whites into cream cheese mixture, being careful to not over mix or deflate the egg whites.
    • Pour the cream cheese mixture into the prepared crust. Gently tap the pan on counter to remove air bubbles. Cover pan with a piece of foil.
    • Place 1 and ½ cups cold water in the bottom of the Instant Pot. Add trivet to the inner pot of Instant Pot and place cheesecake on the trivet.
    • Set to cook on high pressure for 40 minutes or 45 minutes for a denser cheesecake. Hit manual/pressure cook and use +/- buttons to adjust timing.
    • Once cook time has elapsed, allow pressure to release naturally for 15 minutes. Release any remaining pressure and remove cheesecake from Instant Pot.
    • Let the cheesecake rest for 10 minutes and then carefully loosen the outer ring to release the cheesecake from the side of the pan.
    • Close the outer ring again and cover the cheesecake with parchment paper or wax paper (to prevent moisture from forming on the cheesecake and then wrap in foil or plastic wrap and refrigerate.
    • Best if eaten after 8-12 hours of being refrigerated.

    Equipment Needed

    • Electric Pressure Cooker (6 or 8 quart)
    • 7 inch springform pan

    Notes

    • Cheesecake will keep in the fridge for 4 days or can be frozen up to 30 days, just be sure to defrost in the refrigerator, NOT the microwave, as that will ruin the cheesecake's texture.
    • A 7-inch pan is a perfect size to fit inside a 6 or 8 quart pressure cooker If you use a 6-inch cheesecake pan, you will need to add 7 minutes to the cooking time.
    • It is best to have all your ingredients at room temperature BEFORE preparing the batters for the cheesecake. This step is crucial to a SMOOTH cheesecake.
    • If you do not cover your cheesecake with foil, you will need to cook for 5-7 minutes LESS and be extremely careful removing the lid from the instant pot so that condensation will not drip down on the cheesecake.
    • Full fat or ⅓ less fat cream cheese can be used, but do not use fat-free cream cheese for this recipe. 
    • If cooking at higher elevations refer to Instant Pot High Altitude Conversion.

    Nutrition

    Calories: 155kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 52mg | Sodium: 124mg | Potassium: 34mg | Fiber: 1g | Sugar: 17g | Vitamin A: 191IU | Calcium: 16mg | Iron: 1mg
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    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

    Reader Interactions

    Comments

    1. Jen

      March 09, 2021 at 7:55 am

      5 stars
      Another recipe that my crowded table of pleased customers gobbled up , and it was so easy to make.

      Reply
    2. Judith Jordan

      February 08, 2021 at 8:57 pm

      5 stars
      This cheesecake was scrumptious.

      Reply
    3. Joan

      December 20, 2020 at 9:41 pm

      Can I cook the cheesecake in the oven ? Temp??

      Reply
      • Kristen Chidsey

        December 21, 2020 at 7:08 am

        Hi Joan! Here is my recipe for Oven Baked Cheesecake. Enjoy!

        Reply
    4. Jessica

      July 06, 2020 at 1:18 pm

      Can any of your recipes be made in the 3-quart Instant Pot? That's the one I've purchased for now and cheesecake is one of the dishes I want to make in my instant pot, but I'm not sure if the 3-quart is big enough. Or is there a way I can make it just a smaller cheesecake or individual cheesecakes? Thank you.

      Reply
      • Kristen Chidsey

        July 06, 2020 at 7:41 pm

        Hi Jessica! I have had people tell me they use a 6-inch pan for the 3-quart (tight fit, but works!) and add 10 minutes to cook time. I hope that helps.

        Reply
    5. EJ

      July 04, 2020 at 7:07 pm

      Is it possible to make this without a crust? I'm looking forward to trying this recipe.

      Thanks,

      EJ

      Reply
      • Kristen Chidsey

        July 05, 2020 at 7:11 am

        Hi EJ--I have never tried baking this without a crust, but I imagine it would work. If you can, let us know how it goes after you give it a try!

        Reply
    6. Pat

      February 05, 2020 at 7:57 pm

      5 stars
      Hi Kristen! I made this cheesecake today. My husband and son are diabetics so I tried it with SPLENDA instead of sugar ... both in the crust and batter. It turned out great. Using a 7” springform pan, the cake cut into 8 pieces was about 9 grams of carb. I topped it with fat free/sugar free whipped cream. The recipe copy I made didn’t show the addition of the sugar called for in the ingredients so I just put it in the batter at the same time as eggs and creamed cheese. Thanks for a terrific dessert.

      Reply
      • Kristen Chidsey

        February 06, 2020 at 7:22 am

        And thank you Pat for letting us know how it worked with Splenda! I am so happy you were able to enjoy this dessert! I double checked the recipe card--the sugar addition is there, not sure how that error occurred for you, but glad you managed 😉

        Reply
    7. Sue

      October 18, 2019 at 11:46 pm

      5 stars
      Oh my gosh... this cheesecake is delicious! So light, fluffy and creamy... a real treat!

      Reply
      • Kristen Chidsey

        October 19, 2019 at 8:45 am

        I am so glad you enjoyed Sue! The whipping the egg whites really help keep it light 🙂

        Reply
    8. Shadi Hasanzadenemati

      October 18, 2019 at 10:17 pm

      5 stars
      I love using my IP for EVERYTHING! Cheesecake was super good!

      Reply
      • Kristen Chidsey

        October 19, 2019 at 8:45 am

        So glad you enjoyed Shadi! I am not for baking cakes in my Instant Pot--unless it is cheesecake 🙂

        Reply

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