While most fell in love with the countertop pressure cooker for easy dinners, my mind instantly went to dessert! I feel like the 3 quart instant pot mini was made for us dessert for two freaks, and so I made us the perfect Instant Pot Cheesecake Recipe to bake in it!
You can use the regular 6-inch springform pan you already have from my other recipes to make a smooth, creamy perfect cheesecake without any cracks on top! Add fruit, caramel, or chocolate sauce on top to serve.
The holidays are here, and I promised you more cheesecake recipes! I also promised you more Instant Pot mini recipes, because they’re so easy and effortless! Do you have your mini Instant Pot yet? Now that I’m bringing you dessert recipes, it’s definitely time to invest in one. Here’s the one I use.
Before you head out to buy yourself a new Instant Pot, I think we need to do a little Spring cleaning to earn it. Wouldn't you agree? What’s the current state of your fridge after winter?
For me personally, there are quite a few drips on my shelves from storing my winter stews directly in the pot. Also, my dairy drawers are overflowing. The refrigerated dairy aisle is my go-to for so many staples like eggs, yogurts and cheeses so my refrigerator is pretty well-stocked. I like to keep a variety of dairy items on hand because they’re such versatile ingredients that offer endless possibilities in the kitchen.
After pulling out everything, scrubbing the shelves, and putting items back in, I scored big. I had 2 opened packages of cream cheese and 2 unopened ones. To me, overflowing cream cheese can only mean one thing: cheesecake time! But, I want a non-fussy recipe that’s mostly hands off. Enter: instant pot, stage right.
This Instant Pot Cheesecake Recipe will be your new go to!
This instant pot cheesecake recipe is a game-changer for me. People often ask me to bring desserts, and this one comes together in less than an hour with super impressive results. I’m actually a bigger fan of cheesecake cooked in the pressure cooker than the oven, because the sugar takes on a caramelized flavor in the Instant Pot!
Speaking of this 6” spring form pan (this link was updated 4/15), it’s the same one I use for my Mini Chocolate Mousse Cake. Please note that it just barely fits inside the Instant Pot. Simply smash your foil down tightly to make it fit, ok?
There’s a video to accompany this recipe at the top of the post, because I want you to be confident when baking this recipe. Once you master it, it will quickly become your go-to dessert! And yes, I’ll get to work on a chocolate cheesecake version for you as soon as possible.
I’m using the cream cheese and eggs that I always have in my fridge: cream cheese and large brown eggs. My toddler discovered cream cheese on my Everything Bagel a few months ago, and now I find her with her fingers in the drawer, eating it straight out of the package. Yikes!
Instant Pot Cheesecake Recipe Ingredients
- Graham Crackers. We need 7 whole graham crackers, or ¾ cup of already ground graham cracker crumbs.
- Sugar. We need a small amount of granulated sugar for the crust, a bit for the filling, and then a small amount for the optional strawberry sauce topping. We’re using granulated sugar for everything to keep it easy.
- Butter. We need 3 tablespoons (1.5 ounces) of melted butter to bring the crust together.
- Oil. A very small amount of oil to brush on the pan to help the cheesecake not stick after baking.
- Cream Cheese. Two 8-ounce packages of full-fat regular cream cheese that has been softened at room temperature. It should be fully room temperature before attempting to bake. Otherwise, your final cheesecake will have lumps in it!
- Eggs. Two large eggs, at room temperature. If the eggs are cold, they will create lumps in the cream cheese.
- Vanilla. Two teaspoons of real vanilla extract or vanilla bean paste.
- Lemon. The zest of one lemon, reserve the juice for another recipe (like my mini lemon cheesecakes).
- Heavy Whipping Cream. One quarter cup of heavy whipping cream makes a smooth, creamy cheesecake filling.
Optional Topping:
- Strawberries. One half cup of sliced strawberries.
- Strawberry Jam. A small amount of strawberry jam (you can use apricot jam, too) makes the fruit shiny and slightly sticky so that it stays on top of the cheesecake.
Cheesecake Instant Pot recommended equipment
I use my Instant Pot mini 3-quart machine for this, and mine came with a metal trivet. If you misplaced yours, go ahead and order these with the long handles--it will be so much easier to remove your cheesecake from the instant pot! You really need to bake your cheesecake on top of the trivet. Just in case, we’re still going to line the springform pan with foil.
How to make Instant Pot Cheesecake
- First, use a pastry brush to lightly oil the 6-inch springform pan, including the sides and bottom. Place a sheet of foil on the outside of the pan to help prevent any steam leaks.
- Then, make the crust: If you’re using whole graham crackers, pulse them in a mini food processor to form crumbs (or crush them in a plastic bag with a rolling pin). Then, combine the crumbs with the melted butter and one tablespoon of sugar.
- Pour the crumbs into the pan, and pack them firmly on the bottom. Bring the crust up about one inch on the sides. It doesn’t have to be perfect.
- Next, in a clean bowl, beat the cream cheese with an electric mixer for about 15 seconds until smooth and creamy. Then, stream in the sugar while beating, followed by the eggs. Try not to beat too much after the eggs have been added, because extra beating = extra air = bubbles while baking! Finally, stir in the vanilla bean and lemon zest to the batter.
- Place a metal trivet in the bottom of your instant pot, and add 1 ½ cups of water. Place the cheesecake pan into the instant pot. Then, pour the cheesecakebatter into the crust, using a small spatula to make it flat and even on top.
- Lock the lid of the Instant Pot in place, and turn the valve to ‘SEALING.’ Press ‘PRESSURE COOK’ and make sure it’s on HIGH. Enter 27 minutes, and make sure ‘KEEP WARM’ is off.
- Let the cheesecake pressure cook for 27 minutes, and once the timer goes off, leave it to do a natural pressure release for at least 20 minutes.
- After the nautral pressure relase, remove the lid of the instant pot, and let the cheesecake cool in the Instant Pot until it's cool enough for you to lift it out, about an hour.
- Next, chill the cheesecake in the fridge for at least 8 hours before serving.
- To make the optional strawberry sauce: Slice the strawberries, and toss with the jam and sugar. When glossy and soft, about 5 minutes later, spoon atop the cheesecake and serve.
How to serve Instant Pot Cheesecake
The fresh strawberry topping on this instant pot cheesecake is entirely optional, but I think once you try it, you’ll love it. You can substitute canned pie cherries, blueberries, or any other type of fruit you like on a cheesecake. The cheesecake is great plain, too, because it has a great balance of vanilla bean paste and lemon zest.
A drizzle of my small batch caramel sauce is always welcome on top, too!
Let me know how this instant pot cheesecake goes for you, and tell me what else you like to make in your instant pot!
Storing a Pressure Cooker Cheesecake
This needs to be stored in the fridge at all times. It will keep for up to 5 days if tightly wrapped. You can freeze it without the strawberry topping and defrost in the fridge overnight before serving. Add the strawberries just before serving.
If it's fall and you've found this recipe, try my Instant Pot Pumpkin Cheesecake. The recipe is very similar, but with a pumpkin twist, plus all of the great fall spices we all love.
Instant Pot Cheese Cake
Instant pot cheesecake recipe made in the 3 quart instant pot mini.
Ingredients
For the crust:
- 7 graham cracker sheets (or ¾ cup of graham cracker crumbs)
- 1 tablespoon granulated sugar
- 3 tablespoons (1.5 ounces) unsalted butter, melted
- 2 teaspoon neutral oil, for pan
For the filling:
- 2 8-ounce packages of Philadelphia Cream Cheese, at room temperature
- ⅔ cup granulated sugar
- 2 Land O Lakes large brown eggs, at room temperature
- 2 teaspoons vanilla bean paste (or extract)
- zest of 1 lemon
- ¼ cup heavy whipping cream, at room temperature
For the optional strawberry sauce:
- ½ cup sliced strawberries
- 1 tablespoon granulated sugar
- 1 tablespoon strawberry or apricot jam
Instructions
- First, make the crust: pulse the graham cracker sheets in a food processor to crush them. Add the sugar and melted butter, and pulse to combine. Alternatively, if you’re using graham cracker crumbs from the box, stir the crumbs, sugar and melted butter together in a small bowl.
- Next, brush the oil all over the sides and bottom of a 6x3” springform pan. Press the crumbs into the pan, making a thin layer on the bottom, and bringing the crumbs up the sides of the pan by about an inch or so.
- Wrap the bottom and sides of the pan in foil, and set aside.
- Next, make the filling: In a large bowl, add the room temperature cream cheese. Beat with an electric hand mixer for about 15 seconds to break it up.
- Slowly start streaming in the sugar while beating. Follow it up with the eggs, one at a time.
- Finally, beat in the vanilla bean paste, lemon zest, and whipping cream just until combined. Don’t over-beat the mixture or you’ll create air bubbles in the batter.
- Place the metal trivet in the bottom of your Instant Pot Mini 3-quart machine. Add 1 ½ cups of water—it should just barely touch the bottom of the trivet.
- Next, carefully lower the springform pan into the Instant Pot, smoothing the foil around the pan to make it fit. It will be a tight fit!
- Once the pan is in, pour the cheesecake filling carefully into the pan. It comes above the crust.
- Lock the lid of the Instant Pot in place, and turn the valve to ‘SEALING.’ Press ‘PRESSURE COOK’ and make sure it’s on HIGH. Enter 27 minutes, and make sure ‘KEEP WARM’ is off.
- Let the cheesecake pressure cook for 27 minutes, and once the timer goes off, leave it to do a natural pressure release for at least 20 minutes.
- After the nautral pressure relase, remove the lid of the instant pot, and let the cheesecake cool in the Instant Pot until it's cool enough for you to lift it out, about an hour.
- Next, chill the cheesecake in the fridge for at least 8 hours before serving.
- To make the optional strawberry sauce: Slice the strawberries, and toss with the jam and sugar. When glossy and soft, about 5 minutes later, spoon atop the cheesecake and serve.
Notes
Please note that I am using an Instant Pot MINI, the 3 quart model.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 619Total Fat: 41gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 134mgSodium: 383mgCarbohydrates: 58gFiber: 2gSugar: 39gProtein: 8g
sharon says
Hi Christina, I'm simply loving all of your "for two" recipes. I just purchased your latest cook book. I use the other three constantly. For Easter I'm making several of your "for two" desserts so we'll have a nice variety. Can this be baked instead since I've yet to purchase an instapot. If so, what temp and for how long? I do have a 6 inch springform pan.
Thanks for any suggestions.
Christina Lane says
Hi Sharon! Thank you so much! It's nice to meet you :) Thank you for all of your support; I really appreciate you! How lovely to have so many desserts for two for Easter!
So, for a mini cheesecake, it would be better to follow this recipe instead of adapting the instant pot version: https://www.dessertfortwo.com/cheesecake-in-a-loaf-pan/
Let me know how it goes! Happy Easter :)
Coleen Miller says
I ordered the Springform pan that you suggested. This does not fit in the 3 qt. InstantPot. The extra width on the base does not go in.
Christina Lane says
Oh no, Coleen! I'm so sorry. My pan is from Hobby Lobby, and I thought I linked to a comparable one. I will remedy this. I'm so sorry! Just to make sure: do you have the standard stainless steel insert for the IP?
Nancy Stein says
Excited to try my new instant pot mini.
Want to try your cheesecake recipe for my 3 quart model.
Bought the highlighted cheesecake pan you recommended, of course the wide base does not fit in the instant pot. Is there an error in the model of the cheesecake pan you recommended ?
Christina Lane says
Yes, Nancy! I'm so sorry! The pan I use is from the hobby store, and I thought I found an identical match on Facebook. Fixing this now!
Patty Wagner says
Hi Christina I plan to make this cheesecake soon. I have 1 question do you change out the rubber ring in the ip lid when you make desserts?
Stevi Apel says
Dooo you think I could make this in my regular sized instant pot?
Christina Lane says
I do...but I would increase the cooking time by about 10 minutes or so.
Kathy M says
Made this lat weekend and it tasted wonderful. I had a lot of condensation when I removed it from the instant pot, had to pat it dry. Also I used the fat dadios 6 inch push up cheesecake pan which fits perfectly in my 3 quart IP.
Christina Lane says
Yes, Kathy! I should mention that a light touch of a paper towel on top will dry off the top of the cheesecake. I'll add this, because this happened to me too :)
PattiAnn says
Hi Chrustina,
Fat Dadio's website has a chart telling you which pan type will fit into your type of IP.
Good information.
Thanks for the recipe.
PattiAnn
Monica says
Just made this and it's all soggy - any idea what we did wrong?!
Christina Lane says
Are you sure you got a proper seal? I would do another 10 minutes high pressure and check again. Then, let it cool, using a paper towel to wick away any moisture on the surface. The cheesecake will firm up as it cools considerably. You might have already figured that out after you wrote me, though! I'm sure it turned out great :)
Teresa says
There are assorted sizes of flat silicone "lids" that have a little peg style handle. I find them perfect for keeping condensation off and out of instant pot foods while they're cooking.
Kaye M. says
I have the 4” Fat Daddio cheesecake pans. Would I change anything to use 1 of them in my mini?
Christina Lane says
That pan is a lot smaller than what I'm using for this recipe. You'll have some leftover batter. Do 2 fit in your instant pot? I would divide it between two 4" pans and reduce the cooking time by 8-10 minutes?
Cindy L Moede says
I was wondering why you put the tin foil around the pan?
Christina Lane says
Just in case your pan isn't 100% tight, the water or steam might seep in and make your crust wet.
Kindra says
This recipe looks so good. I just got my mini instant pot, I also have the 6 qt. I’m purchasing a 4x4 spring pan off of amazon, how would you adjust the recipe? It’s just me and my two toddlers until my husband gets back from deployment! I’m glad I found your site!!