Instant Pot Cheesecake

We tried our favorite cheesecake in the Instant Pot and we couldn’t believe how smooth, creamy, and just delicious it was! This recipe has fewer steps than traditional cheesecake recipes. Here, you will skip blind baking the crust and the low/slow bake in a water bath in the oven. In this recipe the Instant Pot does much of the work for you. Not only is this one just as good as our Classic Cheesecake, it’s also a smaller version. The servings here are about 6 rather than 10, making it a great anytime recipe – not just one reserved for special occasions. 

Ready to get baking, or should we say cooking? Read on for tips and tricks for the perfect Instant Pot Cheesecake. 

Four Keys to Instant Pot Cheesecake success: 

First, freeze the crust in the pan.

In lieu of blind baking, freeze the crust while you make the filling to firm it up in the pan.

Don’t skip the foil sling.

It’s essential to make a foil “sling” for easy removal of the baked cheesecake. Just fold a large piece of foil into thirds to make a long “sling,” and lower it into the pot over the trivet, leaving even overhang on both sides. Then place the springform pan on top of the sling and fold the sling over so it fits in the pot with the lid on. When the cheesecake is done, use the sling like a handle to get the cheesecake from pot to counter.

Set the cheesecake on the trivet.

Springform pans don’t have a tight seal, the trivet keeps the cheesecake out of the water so it doesn’t seep into your dessert. And the trivet allows for airflow and even cooking. 

Use a 6-inch springform pan.

Due to the size of the Instant Pot, it is essential to invest in a smaller springform pan that fits inside. No way around this one!

How do I get that perfectly smooth top? 

For an Instant Pot cheesecake that’s Instagram ready, don’t stress. Just cover the top of the cooled cake with a generous dollop of whipped cream or cool whip. The rise and fall of pressure in the Instant Pot creates a silky smooth texture and iconic cheesecake taste, but the top might not always be as perfectly smooth as you are accustomed to. This is A-ok by us. 

When can I eat it? 

After cooking, it is a must to chill the cheesecake completely for the best texture and flavor. This goes for any cheesecake. Sure, it requires a bit of advanced planning, but it’s well worth the wait. We recommend a 4-hour chill. 

What setting should I cook it for and how long?  

Select high pressure and set the timer for 35 minutes. Make sure to factor in about 15 minutes for the Instant Pot to come to pressure before the 35 minutes starts ticking away. When the timer is up, don’t release the pressure. Let it naturally release for about another 30 minutes before removing the cake to cool completely. 

Can I skip the natural release and just cool the cheesecake on the counter? 

No, we don’t recommend doing this. While the pressure naturally releases, the cheesecake continues to slowly cook, and eventually cools. The slow cool prevents the cheesecake top from cracking and flopping. 

What toppings can I put on this cheesecake? 

Get creative. Any of your favorite cheesecake toppings work here. We love to start with whipped cream, but instead you could opt for tangier sour cream, tart lemon curd, or extra sweetness from your favorite jam. A sprinkle of shaved chocolate, cherry pie topping, berries, sprinkles, and chopped nuts are a nice final flourish. 

If you found this recipe impressive, continue to fall in love with your Instant Pot by checking out our 83 Best Instant Pot recipes.