I don’t know about you, but I have never been able to perfect making a cheesecake in the oven. (Don’t worry, I’m still trying!) I have, however, been able to make a delicious cheesecake in the Instant Pot. I mean, really- what can’t the Instant Pot do?! This Instant Pot Cheesecake comes together so easily, and it is so creamy and flavorful. It will quickly become one of your favorite dessert recipes!
For this recipe you’ll need:
- Instant Pot
- 7 Inch Spring Form Pan
- Food Processor (Optional but helpful)
To Make the Instant Pot Cheesecake:
Start by preparing the crust:
To a food processor, add the graham crackers and pulse until finely ground. Alternatively, you can place the graham crackers in a large Ziploc bag and crush.
Add the sugar and pinch of cinnamon to the graham crackers and stir. Then, carefully add the melted butter to the graham cracker mixture and combine.
Pour the graham cracker crust mixture into a greased springform pan and press the crust down into the bottom of the pan using a spoon or glass.
Place the springform pan into the freezer for 15 minutes to allow the crust to firm up.
Next, prepare the filling:
In a large bowl, beat the cream cheese until smooth and creamy. Then, add the sour cream, sugar, flour, vanilla extract, and salt and mix until combined. Add the eggs one at a time, mixing on low speed until just incorporated. Pour the filling into the prepared crust and smooth the top with a spatula.
Cover the top of the pan with a paper towel and foil or a silicone lid to prevent condensation. Pour 1 cup of water into the Instant Pot liner. Place the springform pan on a trivet with handles and lower it into the pot. Lock the lid and set the valve to Sealing.
Pressure cook on High Pressure for 27 minutes. When the timer goes off, allow natural pressure release for 15 minutes, then release any remaining pressure. Carefully remove the cheesecake and let it cool at room temperature for 30-60 minutes.
The next step is to prepare the topping:
In a small bowl, mix together the vanilla Greek yogurt and sugar. Spread evenly over the slightly cooled cheesecake. Refrigerate the cheesecake for at least 4 hours, preferably overnight, to fully set.
The final step is to prepare the strawberry topping:
In a saucepan, combine sliced strawberries, sugar, and lemon juice. Cook over medium heat for 5–7 minutes until the berries start to break down and release juice. In a small bowl, whisk together cornstarch and water. Add to the strawberries.
Cook for 1–2 more minutes, stirring, until thickened. Let the strawberry topping cool completely before spooning over the chilled Instant Pot Cheesecake.
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-Ashton
The Haunted Foodie
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Instant Pot Cheesecake Recipe
Ingredients
Equipment
Method
- To a food processor, add the graham crackers and pulse until finely ground. Alternatively, you can place the graham crackers in a large ziploc bag and crush.
- Add the sugar and pinch of cinnamon to the graham crackers and stir. Then, carefully add the melted butter to the graham cracker mixture and combine.
- Pour the graham cracker crust mixture into a greased springform pan and press the crust down into the bottom of the pan using a spoon or glass.
- Place the springform pan into the freezer for 15 minutes to allow the crust to firm up.
- In a large bowl, beat the cream cheese until smooth and creamy.
- Add the sour cream, sugar, flour, vanilla extract, and salt. Mix until combined.
- Add the eggs one at a time, mixing on low speed until just incorporated. Avoid overmixing.
- Pour the filling onto the prepared crust and smooth the top with a spatula.
- Cover the top of the pan with a paper towel and foil or a silicone lid to prevent condensation.
- Pour 1 cup of water into the Instant Pot liner.
- Place the springform pan on a trivet with handles and lower it into the pot. Lock the lid and set the valve to Sealing.
- Pressure cook on High Pressure for 27 minutes.
- When the timer goes off, allow natural pressure release for 15 minutes, then release any remaining pressure.
- Carefully remove the cheesecake and let it cool at room temperature for 30-60 minutes.
- In a small bowl, mix together the vanilla Greek yogurt and sugar.
- Spread evenly over the slightly cooled cheesecake.
- Refrigerate the cheesecake for at least 4 hours, preferably overnight, to fully set.
- In a saucepan, combine sliced strawberries, sugar, and lemon juice.
- Cook over medium heat for 5–7 minutes until the berries start to break down and release juice.
- In a small bowl, whisk together cornstarch and water. Add to the strawberries.
- Cook for 1–2 more minutes, stirring, until thickened.
- Let the strawberry topping cool completely before spooning over the chilled cheesecake.
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Hi! I’m Ashton, a food blogger and meal-planning enthusiast helping busy families make dinnertime easier. I share family-friendly recipes, themed movie nights, and monthly meal planners designed to save time, reduce stress, and bring simple joy back to the kitchen. Thanks for being here!
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