★★★★★

Instant Pot Cheesecake Recipe

This Instant Pot Cheesecake recipe is so easy and creamy, you’ll love it plain or topped with fresh fruit or cherry pie filling!

For more cheesecake recipes in the pressure cooker, be sure to try my Peanut Butter Cheesecake as well as my rich and fudgy Chocolate Cheesecake.

Instant Pot Cheesecake topped with cherry pie filling on white scalloped plate and instant pot in background.

Why Make Cheesecake in the Instant Pot

A few years ago when I purchased my first Instant Pot, I wasn’t convinced of the “craze.”

The desire to put EVERYTHING in the pressure cooker. Like, why?

Sure, who doesn’t love Pot Roast or Beef Stroganoff in the Instant Pot…but dessert?

I swore I would never “sell out” and *gasp* put something like CHEESECAKE in the instant pot. I mean, I have the Perfect Cheesecake recipe already, so why put it in the pressure cooker?

You guys. I’m sorry. I realize my mistake now. 

If you haven’t yet made a cheesecake in the Instant Pot YOU ARE MISSING OUT.

Sorry to yell, but I wish someone had grabbed me firmly by the shoulders and said, “Go make a cheesecake in your Instant Pot today. You won’t regret it.”

And they would be right. No regrets here.

Want to make the most perfect cheesecake ever? 

First. You need an Instant Pot. If you don’t have one yet, I use the Instant Pot Duo 6qt. It’s plenty big for my family of 6. 

Step by Step Instructions

Slice of cheesecake on plate with whole cheesecake in background.

STEP 1: Make the crust.

In a food processor, pulse graham crackers until fine crumbs. Add in melted butter and granulated sugar. Pulse until combined.

Press crumbs into the bottom and partially up the sides of a 7-inch springform pan. Refrigerate until filling is ready.

STEP 2: Make the cheesecake filling.

In a large mixing bowl, combine cream cheese and granulated sugar. Beat until smooth and creamy.

PRO TIP: Use room temperature, softened cream cheese for best results.

Add in vanilla extract, flour and the eggs, one at a time. Do not over beat the mixture. Beat JUST until the last egg is incorporated, scraping down the sides of the bowl as needed. 

Add the sour cream and heavy whipping cream, stirring until blended.

Pour filling into chilled graham cracker crust.

Slice of cheesecake with cherry filling. Whole cheesecake and instant pot in background.

STEP 3: Pressure Cook.

Wrap the top of the cheesecake in foil. Then place the cheesecake on a second piece of foil, wrapping the sides up over the top. 

Fill the pressure cooker with 1 cup of water. Place the foil wrapped springform pan on the trivet (I use the one that came with my pressure cooker) and lower it into the instant pot.

Secure the lid, turn valve to “SEALING” and turn on the pressure cooker.

Set to high pressure for 40 minutes.

When the cheesecake is done, allow to naturally release pressure completely. This takes about 20-30 minutes.

Remove cheesecake from the Instant Pot by lifting the trivet with the handles. Allow cheesecake to cool to room temperature.

Place cheesecake in refrigerator to chill overnight, or at least 8 hours.

STEP 4: Serve.

After chilling, remove foil from cheesecake and gently blot off any condensation from top of cheesecake with a paper towel.

Use a knife and run it along the sides of the pan to gently remove cheesecake from pan.

Push bottom of cheesecake pan up to lift the cheesecake out of the pan (or unhinge the buckle if yours has that). 

Top chilled cheesecake with cherry pie filling and serve cold. ENJOY.

Fork bite of cheesecake with cherry pie filling.

Tips for Instant Pot Cheesecake

  • Plan ahead and make your cheesecake a day in advance. This allows your cheesecake plenty of time to firm up and chill.
  • Today’s recipe was tested in a 6qt Instant Pot. You may need to make changes for a different size.
  • I used this Fat Daddio’s 7-inch Cheesecake Pan. It fit perfectly in my Instant Pot with a little extra room on the sides, which is what you want.
  • Store cheesecake in refrigerator for up to 5 days for best results.
  • Make sure your cream cheese and eggs are room temperature when making the cheesecake filling. They will blend smoother without clumps!
  • The cook time and prep time do not include the time it takes the Instant Pot to come to pressure.
Slice of cheesecake with cherry pie filling on a small plate with fork.

Can you freeze Cheesecake

Yes. Absolutely.

After cheesecake has come to room temperature, remove from pan and place in airtight container. 

Freeze cheesecake for up to 3 months, thaw in refrigerator overnight before serving. Top with cherry pie filling right before serving.

No Cracks in Instant Pot Cheesecake Recipe

That’s right.

Not that I have every been overly concerned about cracks in my cheesecake, but today’s recipe is crack-free.

So whether you serve this plain cheesecake recipe as is, or topped with cherry pie filling or whipped cream, it’s a delicious, creamy treat your whole family will love!

Instant Pot Cheesecake with cherry pie filling on top.

Recipe FAQs

How do I know when my instant pot cheesecake is done?

When the valve drops and you open the lid, you can check doneness with a thermometer. it should read between 140-150 Degrees F. Don’t judge it by the jiggle test because it needs to cool completely and be refrigerated to set fully.

What size springform pan fits in the Instant Pot?

I recommend a 7-inch springform pan. It will fit in the 6 and 8 qt Instant Pot.

Can I freeze cheesecake?

Yes! A quick stroll through the freezer section at your grocery store is proof. Wrap your cooled and set cheesecake in parchment paper, then foil. Store in freezer for up to 3 months. Thaw in refrigerator overnight.

More Easy Dessert Recipes:

Yield: 8 servings

Instant Pot Cheesecake

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

This Instant Pot Cheesecake recipe is so easy and creamy, you'll love it plain or topped with fresh fruit or cherry pie filling!

Ingredients

For the crust

  • 1 cup graham cracker crumbs (1 sleeve of crackers, 9 full size)
  • 2 Tbsp granulated sugar
  • 5 Tbsp melted butter

For the filling

  • 2 packages (8 oz each) cream cheese, room temperature
  • ⅔ cup granulated sugar
  • 1 tsp vanilla extract
  • 2 Tbsp all-purpose flour
  • 3 large eggs, room temperature
  • ¼ cup sour cream
  • ¼ cup heavy whipping cream
  • 1 can (20 oz) cherry pie filling

Instructions

    1. In a food processor, pulse graham crackers until fine crumbs. Add in melted butter and granulated sugar. Pulse until combined.
    2. Press crumbs into the bottom and partially up the sides of a 7-inch springform pan. Refrigerate until filling is ready.
    3. In a large mixing bowl, combine cream cheese and granulated sugar. Beat until smooth and creamy.
    4. Add in vanilla extract, flour and the eggs, one at a time. Do not over beat the mixture. Beat JUST until the last egg is incorporated, scraping down the sides of the bowl as needed. 
    5. Add the sour cream and heavy whipping cream, stirring until blended.
    6. Pour filling into chilled graham cracker crust.
    7. Wrap the top of the cheesecake in foil. Then place the cheesecake on a second piece of foil, wrapping the sides up over the top. 
    8. Fill the pressure cooker with 1 cup of water. Place the foil wrapped springform pan on the trivet (I use the one that came with my pressure cooker) and lower it into the instant pot.
    9. Secure the lid, turn valve to "SEALING" and turn on the pressure cooker.
    10. Set to high pressure for 40 minutes.
    11. When the cheesecake is done, allow to naturally release pressure completely. This takes about 20-30 minutes.
    12. Remove cheesecake from the Instant Pot by lifting the trivet with the handles. Allow cheesecake to cool to room temperature.
    13. Place cheesecake in refrigerator to chill overnight, or at least 8 hours.
    14. After chilling, remove foil from cheesecake and gently blot off any condensation from top of cheesecake with a paper towel.
    15. Use a knife and run it along the sides of the pan to gently remove cheesecake from pan.
    16. Push bottom of cheesecake pan up to lift the cheesecake out of the pan (or unhinge the buckle if yours has that). 
    17. Top chilled cheesecake with cherry pie filling and serve cold. ENJOY.

Notes

  • Be sure to start with room temperature cream cheese and eggs for best results. The filling will be creamier without lumps if using room temperature ingredients.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 322Total Fat: 18gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 108mgSodium: 214mgCarbohydrates: 35gFiber: 1gSugar: 26gProtein: 6g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

This Instant Pot Cheesecake recipe is so easy and creamy, you’ll love it plain or topped with fresh fruit or cherry pie filling!

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on October 5, 2019

Comments & Reviews

  1. Loved the recipe! Turned out perfect. Next time I have a family gathering I’ll make tow and make a cheesecake bar.

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