There is no better dessert to impress your friends and family with than this Instant Pot Cheesecake. Serve it with some fresh fruits, pie topping, or a variety of sauces and toppings.

Instant Pot Blueberry Cheesecake

If you have ever wanted to make a crack-free, smooth and silky cheesecake but have been intimated by a water bath, then this Instant Pot Cheesecake recipe is for you.

You won’t have to be an expert on the water bath or “Bain Marie” method because the Instant Pot itself creates the water bath for you.

Ingredients and Equipment Needed

The ingredients for this Instant Pot Cheesecake are pretty common: cream cheese, sugar, eggs, heavy cream, butter, graham crackers, and vanilla extract.

For the equipment, aside from the Instant Pot, you will need a round springform pan, a trivet (this is already included when you purchase the Instant Pot), and some aluminum foil. A hand mixer or stand mixer is also very helpful to create a smooth and lump-free cheesecake batter.

For this recipe, we are using a 6-Qt Instant Pot. If you are using the same, you will need a 7-inch springform pan. But if you have an 8-Qt Instant Pot, then an 8-inch springform pan will fit.

So How Is It Done?

To start, prepare your ingredients. A crucial aspect of making a successful cheesecake, whether in an Instant Pot or in an oven, is to make sure that all your ingredients are at room temperature. So plan ahead. It is better to take out your cream cheese from the refrigerator the night before you make your cheesecake.

In addition, you need to use full-fat cream cheese. Low-fat cream cheese or cream cheese spreads will not give you a good cheesecake.

Once your ingredients are ready, you can proceed. Take your 7-inch round springform pan and grease the bottom and sides with non-stick cooking spray.

In a mixing bowl, combine the white sugar, crushed graham crackers, and melted butter, and press it onto the bottom of the springform pan to form the crust. Place it inside your freezer for about fifteen minutes to allow it to set.

In the meantime, prepare your stand mixer. Using a paddle attachment, beat together the room temperature full-fat cream cheese until smooth and creamy. Next, add the white sugar and continue beating until smooth. Scrape down the sides of the bowl.

Next, add in the heavy cream, vanilla extract, and all-purpose flour and continue beating for a few seconds until combined.

Lastly, add in the eggs one at a time and beat on the lowest speed setting. Overbeating the eggs will cause too much air bubbles, and these will cause your cheesecake to crack.

Scrape down the sides of the bowl after adding and mixing in each egg.

Once your cheesecake batter is ready, tap the mixer bowl on the counter up to three times so that some of the air bubbles will be released and go to the top.

Take out your springform pan from the freezer and pour the cheesecake batter into it. Cover the top of the pan tightly with aluminum foil, as well as the bottom.

Pour in one cup of water into the Instant Pot. Then, place the trivet inside. On top of the trivet, carefully place the springform pan.

Seal the Instant Pot and Pressure Cook it on High for 35 minutes. Once done, allow it to complete a natural release for 10 more minutes. Then, do a quick release so any steam left could escape.

Remove the springform pan from the Instant Pot carefully and allow it to cool completely on your counter before chilling. Once completely cooled, place it in the refrigerator for at least four hours, preferably overnight. The longer is sits in the fridge, the more flavorful it becomes.

Instant Pot Cheesecake Topping/Flavor Ideas

Instant Pot Strawberry Cheesecake
  • Top your Instant Pot Cheesecake with canned, ready-to-use pie topping such as Blueberry, Cherry, or Strawberry.
  • Mix in some crushed Oreos in the batter then top with more Oreos to make Cookies and Cream Cheesecake.
  • Top it with sauces such as chocolate ganache, caramel, or Dulce de Leche (here is an amazing, easy recipe for Instant Pot Dulce de Leche)
  • Top it with fresh fruits.
  • Mix in some melted white chocolate in the cheesecake batter then top with more melted white chocolate and roasted sliced almonds to make Al Capone Cheesecake.
Instant Pot Al Capone Cheesecake

When you are ready to slice the cheesecake, use a thin, sharp knife, and dip the knife in hot water before slicing. Wipe the knife clean after each slice.

Instant Pot Blueberry Cheesecake Slice

Look at how creamy that cheesecake is! It’s so easy to make!

If you like other versions of cheesecake, the flavor without the same texture, check out our recent cheater blueberry cheesecake recipe HERE

Instant Pot Cheesecake

How to make a cheesecake in the Instant Pot
Instant Pot Blueberry Cheesecake

Instant Pot Cheesecake

Debbie
Prep Time 15 mins
Cook Time 35 mins
Course cake, cheesecake, Dessert

Ingredients
  

  • 1 cup crushed graham crackers
  • 4 tbsp melted unsalted butter
  • 2 8-oz bar full-fat cream cheese room temperature
  • 1/2-1 cup white sugar Use 1/2 cup of sugar for less sweet or a full cup for full sweet
  • 1/4 cup full-fat heavy cream/ or 1 cup sour cream We have done both ways, and like
  • 2 eggs large
  • 2 tsp vanilla extract
  • 1 tsp flour or 1 tbsp conrstarch

Instructions
 

  • Take your 7-inch round springform pan and grease the bottom and sides with non-stick cooking spray.
  • In a mixing bowl, crushed graham crackers, and melted butter, and press it onto the bottom of the springform pan to form the crust. Place inside your freezer for about 15 minutes to allow it to set.
  • In the bowl of your stand mixer, beat together the room temperature full-fat cream cheese using the paddle attachment until smooth and creamy.
  • Next, add the white sugar and continue beating until smooth. Scrape down the sides of the bowl.
  • Add in the full-fat heavy cream, (or sour cream depending on your choice) vanilla extract, and all-purpose flour (or cornstarch) and continue beating for a few seconds until combined.
  • Add in the eggs one at a time and beat on the lowest speed setting.
  • Scrape down the sides of the bowl after adding and mixing in each egg.
  • Tap the mixer bowl containing your cheesecake batter on the counter up to three times so that some of the air bubbles will be released and go to the top.
  • Take out your springform pan from the freezer and pour the cheesecake batter into it.
  • Cover the top of the pan tightly with aluminum foil, as well as the bottom.
  • Pour in 375ml (1 cup) of water into the Instant Pot. Then, place the trivet inside. On top of the trivet, carefully place the springform pan.
  • Seal the Instant Pot and Pressure Cook it on High for 35 minutes.
  • Allow it to complete a natural release for 10 more minutes.
  • Do a quick release so any steam left could escape.
  • Remove the springform pan from the Instant Pot carefully and allow it to cool completely on your counter before chilling.
  • Once completely cooled, place it in the refrigerator for at least four hours, preferably overnight.
  • Top it with your choice of pie topping, fresh fruits, or sauces.

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