Instant Pot Cheesecake – A No-Fail Recipe!

This Instant Pot Cheesecake is a no-fail, ultra-creamy cheesecake that is luscious and smooth! The perfect amount of sweetness that pairs well with all summer fruit!

A classic vanilla cheesecake is a recipe we all need on hand, and this Instant Pot Cheesecake is perfect for those who love their pressure cookers! Serve it with Strawberry Sauce or easy Caramel Sauce for a special treat!

instant pot cheesecake on white cake plate plain

Why Make Cheesecake in the Instant Pot?

I’ll admit when I first got my Instant Pot I wasn’t one of the ones rushing to make a cheesecake.

I’ve always thought of it as a slow cooker, just really fast, so I started with large cuts of meats, soups, and stews and didn’t venture much into desserts. Now I’m disappointed I didn’t start sooner!

The Instant Pot (or electric pressure cooker) is one of the best tools for cooking a “baked” cheesecake because of the moist environment.

Rather than fiddling with water baths in the oven, we can just rest our cheesecake pan on the trivet of our Instant Pot and let the steam work its magic.

The result? A smooth, incredibly creamy cheesecake that is nearly foolproof.

But just in case, be sure to see my tips for the best results below!

Variations on this Instant Pot Cheesecake

I highly recommend perfecting a basic vanilla cheesecake before improvising and adding things, because cooking with the Instant Pot takes a little more practice than just throwing something in the oven.

Here are a few ways to can jazz up Instant Pot Cheesecake without changing the recipe too much:

  • Serve with different toppings: fresh berries, lemon curd, chocolate sauce, whipped cream, or arrange colorful layers of a variety of fruit on top for a fruit tart inspired cheesecake.
  • Stir in the lemon zest from one or two lemons for a fresh citrus spin.
  • Swap out the graham crumbs for another flavor: chocolate baking crumbs, gingersnaps, or any hard cookie from the grocery store.
  • Stir in crushed Oreo cookies for a simple Oreo cheesecake spin. Avoid adding too much or it will affect the height and cook time of the cheesecake.

instant pot cheesecake uncooked in pressure cooker with foil sling

How to Make Instant Pot Cheesecake – Tips for Best Results!

CRUST: I prefer to bake the crust (yes this means turning on the oven when we aren’t baking a cheesecake) because it really helps the crust to firm up and stay crispy. You can skip this step if you must, but I don’t recommend it.

INGREDIENTS: Start with room temperature ingredients. This is key in every cheesecake because cold cream cheese will make a lumpy cheesecake.

MIXING: Don’t overmix, as it would add too much air to the batter. Air bubbles in cheesecake — especially under pressure! — can do funny things while cooking.

EQUIPMENT: Use a fresh sealing ring. Find inexpensive replacement sealing rings for the Instant Pot online. It’s worth it if you intend to stray from cooking meat or savory dishes. The silicone rings hold on to odors, so for a sweet cheesecake with no hint of pot roast or chicken tacos, best to use a fresh sealing ring for all dessert recipes.

instant pot cheesecake on white cake plate with whipped cream and berries

More Cheesecake Recipes You’ll Love!

Did you love this Instant Pot Cheesecake Recipe? Be sure to leave a rating and a comment below! 

instant pot cheesecake on white cake plate with whipped cream and berries

Instant Pot Cheesecake

This Instant Pot Cheesecake is a creamy dessert that pairs perfectly with summer fruit!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 34 minutes
Refrigeration Time 8 hours
Total Time 8 hours 49 minutes
Servings 12 servings
Calories 344
Author Ashley Fehr


  • 1 ½ cups graham cracker crumbs
  • ¼ cup melted butter
  • 16 ounces cream cheese room temperature
  • 1 cup granulated sugar
  • 1 ½ cups sour cream or Greek yogurt (plain)
  • 3 large eggs room temperature
  • 1 teaspoon vanilla
  • 1 ½ cups water for Instant Pot


  • Preheat oven to 350°F.
  • In a medium bowl, stir together graham crumbs and butter. Press into the bottom and about 1″ up the sides of a 7″ springform pan or push pan.
  • Bake crust for 10 minutes, or until dry. Set aside to cool slightly.
  • In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth.
  • Add sugar and beat on low speed until smooth. Using low speed helps to prevent adding unnecessary air bubbles to the batter.
  • Add sour cream and beat on low speed just until smooth.
  • Add eggs and vanilla and beat on low speed until smooth.
  • Pour into prepared crust and cover pan loosely with foil. This will prevent condensation on the top.
  • Tear off a long piece of foil and fold it lengthwise to create a long narrow sling.
  • Pour the water into the Instant Pot, then place the trivet in the pot. Put the sling on top of the trivet, bending it to lay flat on the bottom and stick up the sides, as shown in the image above.
  • Place pan on top of the sling, and fold the ends of the sling over top the pan.
  • Put the lid on, turn the valve to sealing, and select Pressure Cook for 34 minutes. It will take about 10 minutes to build pressure.
  • When the cook time is over, turn the Instant Pot off and allow the pressure to release naturally before opening the valve and removing the lid.
  • Remove the pan from the Instant Pot using the sling. Set on a wire rack to cool to room temperature before refrigerating for 8 hours or overnight.
  • Slice and serve.


Calories: 344 | Carbohydrates: 27g | Protein: 5g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 108mg | Sodium: 265mg | Potassium: 126mg | Fiber: 1g | Sugar: 21g | Vitamin A: 864IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 1mg
Instant Pot Cheesecake with writing and berries in the background

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