Creamy Instant Pot Cheesecake Recipe

Cheesecake was one of those desserts I used to save for special occasions because it felt so fussy. But once I learned how to make Instant Pot Cheesecake, everything changed. No cracks, no guessing with the oven, and the texture comes out silky every single time. If you’re new to pressure cooking, this is one of those “wow” recipes that makes you fall in love with your Instant Pot. (Check out more of my Instant Pot Recipes if you’re curious.)

I love serving this at family dinners—just like my slow cooker chicken and rice, it’s simple comfort food made a little easier.

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What You’ll Need

For this cheesecake, you don’t need anything fancy. Just a few pantry staples and your Instant Pot.

Ingredients

• Graham crackers (for the crust)
• Butter
• Cream cheese (room temperature for best mixing)
• Sugar
• Eggs
• Sour cream
• Vanilla extract

Tools

• 7-inch springform pan (fits perfectly in the pot)
• Instant Pot trivet
• Foil

I always keep a box of graham crackers around for recipes like this, just like I keep lentils for my go-to Instant Pot Lentil Soup.

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Step-by-Step Guide to Instant Pot Cheesecake

This is where the magic happens. Here’s exactly how I make it so you’ll get that creamy bite without stress.

Step 1 — Make the crust

Crush graham crackers into fine crumbs, mix with melted butter, and press into the bottom of your springform pan. I like to push the crumbs slightly up the sides so the cheesecake “hugs” the crust.

Step 2 — Prepare the filling

Beat cream cheese until smooth, then add sugar, vanilla, and eggs one at a time. Finish with sour cream. Don’t rush this part—smooth filling makes smooth cheesecake.

Step 3 — Assemble the cheesecake

Pour filling into your crust. Tap the pan gently on the counter to release air bubbles (this prevents holes in the texture).

Step 4 — Pressure cook

Place 1 cup water in the Instant Pot, set the trivet inside, and carefully lower the pan covered with foil. Cook on high pressure for 30 minutes, then natural release for 10.

Step 5 — Chill and serve

Let the cheesecake cool completely before chilling in the fridge for at least 4 hours (overnight is even better). Top with fresh berries right before serving.

Just like with lemon garlic pasta, I always recommend finishing with something fresh on top—it really brightens the flavor.

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Pro Tips & Easy Swaps

• Use room-temperature cream cheese for a lump-free batter.
• Don’t skip tapping the pan—air bubbles are the enemy.
• Cover with foil to prevent condensation from dripping on top.
• No graham crackers? Try vanilla wafers or digestive biscuits.
• Add lemon zest for a tangy twist.
• If your cheesecake feels jiggly in the middle after cooking, don’t worry—it sets in the fridge.
• A parchment circle on the bottom of the pan makes slicing neater.
• You can swap sour cream with Greek yogurt in a pinch.

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Serving Ideas & Variations

Cheesecake is a blank canvas! Here’s how I like to mix it up:

• Top with fresh strawberries and blueberries (classic look).
• Drizzle with caramel or chocolate sauce.
• Swirl in raspberry puree before cooking.
• Make a cookie crust instead of graham crackers.
• Serve plain with a side of whipped cream.
• Add crushed candy bars for a fun party version.

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Common Mistakes (and How to Fix Them)

• Overbeating the eggs: Makes the cheesecake crack. Mix gently once eggs are in.
• Not chilling long enough: The cheesecake won’t slice cleanly. Be patient.
• Too much water in the crust: Press crumbs firmly so they don’t crumble apart.
• Skipping foil cover: You’ll end up with water spots on top.

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Frequently Asked Questions

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You’ll Also Love

• Instant Pot Hard Boiled Eggs — a quick breakfast staple.
• Instant Pot Chili — cozy comfort food for chilly nights.
• Instant Pot Mac and Cheese — creamy and kid-approved.

If you loved this cheesecake, you’ll find even more ideas on my Instant Pot Recipes page.