★★★★★

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:

PS. If you try this recipe, please leave a STAR rating in the recipe card below. I love your feedback! Connect with me on social media by following me on Instagram, Facebook, or Pinterest.

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
  • 2/3 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 Tbsp all-purpose flour
  • 3 large eggs, room temperature
  • 1/4 cup sour cream
  • 1/4 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. I have made this twice and it’s absolutely delicious! My crust is sticking though, is there something I can do differently?

  2. This was really tasty, but was very soupy in the middle when I cut it into it. I followed the directions correctly and don’t know why it didn’t set up. If you are supposed to let it naturally release (and have it set overnight still wrapped) how are you able to tell when things are truly done? Or is this just something that is always trial and error with when using an Instant Pot?

  3. I followed the recipe and made this in my 8qt. It was perfect and everyone at work wants the recipe now. My first cheese cake and first in an instant pot.

  4. I made this recipe today! Very easy to understand and had no problems. After letting my cheesecake chill for 8 hours, the middle isn’t soupy but isn’t hard like the rest. Is it okay to eat? Or should I just toss and try again? I think I should increase the time for an 8 qt instant pot!

  5. Oh my! I greatly missed the amount of time it was going to take to cool. I figured after a few hours of cooling I could plop it in the freezer to finish it up more quickly but my son’s banquet started an hour earlier than I thought! Ughhh Queue large bowl of Halloween leftovers as desserts for the dinner. 
    Back to my cheesecake:
    OMGoodness! So good. So easy. And I’m sure it will be easier the more I make it. I took half to work and they loved it, my fiancée loved it and I thought it was phenomenal. Win, win, win all the way around. 
    I did a couple of things different:
    I put parchment paper on the bottom of my tin so it would come right off. I probably won’t do that again. The paper got stuck in the graham crackers in a couple of spots so I had to put the cake upside down on a plate, dig it out and then flip it back over. I think there’s plenty of butter so it would just slide off. 
    I also mixed the cream cheese and sugar but in a separate bowl I whisked the eggs, etc together with a fork before adding to the cream cheese mixture (I was afraid I would over-mix if not). It all worked out. 
    Last but not least, the next time I make this, I will have to double the filling recipe. I made this in my 8qt in a larger spring pan and it was just barely at 1” tall including the crust. 

  6. OMGawd I am so excited for this!!! I’ve never made a cheesecake, as in ever, so I decided why not make it in my IP (cause I love my IP!) for my son’s award banquet and try it out on strangers. Hahaha
    The filling is so delicious!!! I may buy cookies and keep this for home. 

  7. Hi Aimee! I made 2 of your pumpkin cheesecakes n loved them! One question….i baked the crust for a crunchier texture. But I had butter leaking out the bottom….any way to avoid this? Thank you! Janet

  8. I have read many great reviews in FB groups about your recipe! I have a 8 qt IP and using a 8 x 3 Fat Daddio’s pan. I will double the recipe, but could you please suggest how much time? Thank you.

  9. Once this cheesecake cools to room temperature, you need to let it set for 6-8 hours in the refrigerator. No issues after chilling 🙂

  10. I have never attempted to make cheesecake in my IP! I totally need to though as it is one of my favorite desserts.

  11. What brand of cherry pie filling did you use?

    Also, would the addition of lemon juice to the batter be an acceptable modification.

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