If you’re looking to wow your friends and family with a dessert that combines silky, creamy texture with a perfectly baked crust, look no further than The BEST Instant Pot Cheesecake Recipe. This cheesecake is a game-changer, blending convenience and incredible flavor, letting you create a luscious treat with minimal fuss. Thanks to the magic of the Instant Pot, you get a consistently smooth, rich cheesecake every single time — no cracking, no water bath drama, just pure, creamy bliss.
Ingredients You’ll Need
Grab a few simple ingredients to create this divine cheesecake. Each component plays a crucial role, from the buttery graham cracker crust that adds a delightful crunch, to the rich cream cheese filling that melts in your mouth with every bite.
- Graham cracker crumbs (1 cup): The base of the crust, offering a sweet, crunchy foundation to your cheesecake.
- Sugar (3 tablespoons for crust, 1 cup for filling): Sweetens both crust and filling perfectly, balancing tang and richness.
- Butter, melted (¼ cup): Binds the crust ingredients while adding a lovely golden flavor and moist texture.
- Cream cheese (2 packages, 8 oz each): The star of the show, providing that creamy and decadent cheesecake texture.
- Lemon juice (2 teaspoons): Adds a subtle brightness that cuts through the richness beautifully.
- Vanilla extract (1 teaspoon): Deepens the flavors with its warm, aromatic sweetness.
- Egg yolks (3): Help set the cheesecake and create that silky, custard-like consistency.
- Egg whites (2): Whipped to stiff peaks and folded in to lighten the texture, giving the cheesecake a delightful lift.
How to Make The BEST Instant Pot Cheesecake Recipe
Step 1: Prepare the Crust
Start by combining the graham cracker crumbs, 3 tablespoons sugar, and melted butter in a mixing bowl. This simple trio transforms into a crunchy crust with just the right amount of sweetness and flavor. Press this mixture firmly against the bottom and sides of a 7-inch springform pan. Pro tip: use a measuring cup to press down the crust evenly — it’s super helpful for getting a solid base!
Step 2: Make the Creamy Filling
In the bowl of an electric mixer, beat together the softened cream cheese and 1 cup sugar until smooth and fluffy. Add in the yolks, lemon juice, and vanilla extract, mixing until everything is fully combined and creamy.
Step 3: Whip and Fold Egg Whites
In a separate bowl, beat the two egg whites until they form stiff, glossy peaks. Folding these whipped egg whites gently into the cream cheese mixture keeps the cheesecake light and airy — this little step makes a big texture difference!
Step 4: Assemble and Seal
Pour the filling over the prepared crust in the springform pan, smoothing the surface. Wrap the bottom of your pan tightly with aluminum foil to prevent water leaks during cooking. Then cover the top with another piece of foil for extra protection.
Step 5: Pressure Cook Like a Pro
Pour 1 cup of water into the bottom of your Instant Pot. Place the rack inside, and gently set your wrapped springform pan on top. Lock the lid and seal the valve. Use the manual or high-pressure setting to cook for 35 minutes. When finished, allow the pressure to release naturally — this slow release keeps the cheesecake from cracking or sinking.
Step 6: Chill and Set
Carefully remove your cheesecake and let it cool to room temperature. Then refrigerate it overnight to fully set and develop those rich, creamy flavors that will have everyone asking for seconds.
How to Serve The BEST Instant Pot Cheesecake Recipe
Garnishes
Simple garnishes can elevate this already amazing cheesecake. Fresh berries, a dusting of powdered sugar, or a drizzle of chocolate or caramel sauce bring out the cheesecake’s richness and add a delightful contrast in color and flavor.
Side Dishes
Pair slices with a scoop of fresh whipped cream, a dollop of homemade berry compote, or even some toasted nuts to introduce textures and complementary sweet and tangy notes that delight the palate.
Creative Ways to Present
Try serving mini versions by using smaller springform pans or even ramekins for individual portions. Alternatively, top your cheesecake with unexpected ingredients like a sprinkle of sea salt, edible flowers, or candied citrus peel to create a stunning presentation that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
After enjoying your cheesecake, store any leftovers in an airtight container or cover the springform pan tightly with plastic wrap. Keep it refrigerated to maintain freshness and texture, and it will stay delicious for up to 4 days.
Freezing
This cheesecake freezes beautifully! Wrap it securely in plastic wrap and then foil to avoid freezer burn. When you’re ready to indulge again, simply thaw it overnight in the fridge for a creamy treat anytime.
Reheating
Because cheesecake is best served chilled, reheating isn’t recommended. However, you can bring it to room temperature before serving for softer slices that highlight its luscious texture perfectly.
FAQs
Can I use a regular oven for this cheesecake?
Absolutely! While this recipe shines in the Instant Pot by cutting cook time and ensuring even moisture, baking in a water bath in the oven also works well. Just adjust cooking time and temperature accordingly.
Why do I need to wrap the springform pan with foil?
Wrapping the pan prevents water from leaking into the cheesecake during pressure cooking, which could ruin the texture and flavor. It’s a simple step that protects your delicious creation.
Can I add flavors or mix-ins to the filling?
Definitely! Vanilla and lemon juice offer a classic base, but you can experiment with cocoa powder, fruit puree, or extracts like almond or orange to personalize this recipe while keeping the creamy consistency.
What size Instant Pot works best for this recipe?
A 6-quart Instant Pot is ideal for the 7-inch springform pan, providing enough room for water and steam circulation. Smaller models might be a tight fit, so measure your pan and pot first.
How can I prevent cracks on the cheesecake surface?
The BEST Instant Pot Cheesecake Recipe naturally helps avoid cracking thanks to the gentle, moist pressure cooking method combined with natural pressure release. Wrapping the pan and not overmixing the batter are also crucial tips.
Final Thoughts
If you’ve been hunting for a decadent, foolproof cheesecake recipe that you can whip up with ease and enjoy every luscious bite of, give The BEST Instant Pot Cheesecake Recipe a try. It’s a total crowd-pleaser every time and a dessert that feels like a hug in every forkful. Your cheesecake game just found its new best friend.
Print
The BEST Instant Pot Cheesecake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 12 hours 50 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
Description
This creamy and rich cheesecake recipe is perfectly cooked using an Instant Pot, providing a smooth texture and luscious flavor. The crust is made from graham cracker crumbs, while the filling combines cream cheese, sugar, eggs, and a hint of lemon juice and vanilla for a classic, delightful dessert.
Ingredients
Crust
- 1 cup graham cracker crumbs
- 3 Tbsp sugar
- ¼ cup butter, melted
Filling
- 2 (8-oz) packages cream cheese, room temperature
- 1 cup sugar
- 2 tsp lemon juice
- 1 tsp vanilla extract
- 3 egg yolks
- 2 egg whites
Instructions
- Prepare the Crust: In a bowl, combine the graham cracker crumbs, 3 tablespoons of sugar, and melted butter. Mix well until the crumbs are evenly moistened. Press this mixture firmly against the bottom and sides of a 7-inch springform pan to form the crust. Using a measuring cup aids in evenly pressing the crust.
- Make the Filling: In the bowl of an electric mixer, beat the room temperature cream cheese and 1 cup sugar together until smooth. Add in 3 egg yolks, 2 teaspoons lemon juice, and 1 teaspoon vanilla extract, mixing until fully combined.
- Beat Egg Whites: In a separate clean bowl, beat the 2 egg whites until stiff and creamy peaks form. Gently fold the beaten egg whites into the cream cheese mixture to add lightness and airiness to the filling.
- Assemble: Pour the filling mixture into the prepared crust in the springform pan, spreading evenly.
- Prepare Instant Pot: Wrap the bottom and top of the springform pan with aluminum foil to prevent water from leaking in. Pour 1 cup of water into the bottom of the Instant Pot insert. Place the rack inside the pot and set the wrapped pan on top of the rack.
- Cook: Lock the Instant Pot lid in place and seal the vent. Set the pot to manual or high pressure cooking for 35 minutes.
- Release Pressure: After cooking finishes, allow the pressure to release naturally to prevent cracking in the cheesecake.
- Cool and Chill: Carefully remove the cheesecake from the Instant Pot, let it cool to room temperature, then refrigerate it overnight to fully set and develop flavors.
Notes
- Ensure the cream cheese is at room temperature to avoid lumps in the filling.
- Wrapping the springform pan with foil is important to prevent water from leaking into the cheesecake during pressure cooking.
- Natural pressure release is essential to maintain a creamy texture without cracks.
- Refrigerate the cheesecake overnight for best texture and flavor.
- This recipe works best with a 7-inch springform pan to fit properly inside the Instant Pot.
