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Instant Pot Cheesecake Recipe

This Instant Pot Cheesecake is perfectly decadent and easy to make.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American, Italian
Keyword: Cheesecake, cheesecake recipe, dessert ideas, Easy Cheesecake recipes, instant pot cheesecake
Servings: 6 Servings
Author: Ashton Wheeler- The Haunted Foodie

Equipment

  • Instant Pot
  • 6-inch Springform Pan

Ingredients

For the Crust:

  • 10 Graham Crackers
  • 4 TBSP Melted Butter
  • 2 TBSP Sugar
  • Pinch Cinnamon

For the Filling:

  • 16 oz Cream Cheese room temperature
  • 1/2 Cup Sour Cream room temperature
  • 2 eggs room temperature
  • 3/4 Cup Sugar
  • 1 TBSP Flour
  • 1/2 TBSP Vanilla Extract
  • 1/4 tsp Salt

For the Yogurt Topping Layer:

  • 1 Cup Vanilla Greek Yogurt
  • 1 TBSP Sugar

For the Strawberry Topping:

  • 1 lb Sliced Strawberries
  • 1/4 Cup Sugar
  • 1 TBSP Lemon Juice
  • 1 tsp Corn Starch
  • 1/4 Cup Water

Instructions

To Prepare 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.

To Prepare the Filling:

  • 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.

To Prepare the Yogurt Topping Layer:

  • 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.

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 cheesecake.