While most fell in love with the countertop pressure cooker for easy dinners, my mind instantly went to dessert! I feel like the 3 quart instant pot mini was made for us dessert for two freaks, and so I made us the perfect Instant Pot Cheesecake Recipe<\/strong> to bake in it!<\/p>\n\n\n\n

You can use the regular 6-inch springform pan you already have from my other recipes to make a smooth, creamy perfect cheesecake without any cracks on top! Add fruit, caramel, or chocolate sauce on top to serve.<\/p>\n\n\n\n

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The holidays are here, and I promised you more cheesecake recipes! I also promised you more Instant Pot mini recipes, because they’re so easy and effortless! Do you have your mini Instant Pot yet? Now that I’m bringing you dessert recipes, it’s definitely time to invest in one. Here’s <\/span>the one I use<\/b><\/span><\/a>.<\/span><\/p>\n\n\n\n
Before you head out to buy yourself a new Instant Pot, I think we need to do a little Spring cleaning to earn it. Wouldn’t you agree? What’s the current state of your fridge after winter? <\/span><\/p>\n\n\n\n
For me personally, there are quite a few drips on my shelves from storing my winter stews directly in the pot. Also, my dairy drawers are overflowing. The refrigerated dairy aisle is my go-to for so many staples like eggs, yogurts and cheeses so my refrigerator is pretty well-stocked. I like to keep a variety of dairy items on hand because they’re such versatile ingredients that offer endless possibilities in the kitchen.<\/span><\/p>\n\n\n\n
$\"instant-pot-cheesecake-recipe\"$ <\/figure>\n\n\n\nAfter pulling out everything, scrubbing the shelves, and putting items back in, I scored big. I had 2 opened packages of<\/span> cream cheese and 2 unopened ones. To me, overflowing cream cheese can only mean one thing: cheesecake time! But, I want a non-fussy recipe that’s mostly hands off. Enter: instant pot<\/strong><\/span><\/a>, stage right.<\/span><\/p>\n\n\n\n
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This Instant Pot Cheesecake Recipe will be your new go to!<\/h2>\n\n\n\n
This instant pot cheesecake recipe is a game-changer for me. People often ask me to bring desserts, and this one comes together in less than an hour with super impressive results. I’m actually a bigger fan of cheesecake cooked in the pressure cooker than the oven, because the sugar takes on a caramelized flavor in the Instant Pot!<\/span><\/p>\n\n\n\n
Speaking of this 6” spring form pan<\/strong><\/span><\/a> (this link was updated 4\/15), it’s the same one I use for my Mini Chocolate Mousse Cake<\/strong><\/span><\/a>. Please note that it just barely<\/em> fits inside the Instant Pot. Simply smash your foil down tightly to make it fit, ok?<\/span><\/p>\n\n\n\n
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There’s a video to accompany this recipe at the top of the post, because I want you to be confident when baking this recipe. Once you master it, it will quickly become your go-to dessert! And yes, I’ll get to work on a chocolate cheesecake version for you as soon as possible.<\/span><\/p>\n\n\n\n
I’m using the cream cheese and eggs that I always have in my fridge: cream cheese and <\/span>large brown eggs. My toddler discovered cream cheese on my Everything Bagel a few months ago, and now I find her with her fingers in the drawer, eating it straight out of the package. Yikes!<\/span><\/p>\n\n\n\n
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Instant Pot Cheesecake Recipe Ingredients<\/h2>\n\n\n\n
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Graham Crackers<\/strong>. We need 7 whole graham crackers, or 3\/4 cup of already ground graham cracker crumbs.<\/li>\n\n\n\n
Sugar<\/strong>. We need a small amount of granulated sugar for the crust, a bit for the filling, and then a small amount for the optional strawberry sauce topping. We’re using granulated sugar for everything to keep it easy.<\/li>\n\n\n\n
Butter<\/strong>. We need 3 tablespoons (1.5 ounces) of melted butter to bring the crust together.<\/li>\n\n\n\n
Oil<\/strong>. A very small amount of oil to brush on the pan to help the cheesecake not stick after baking.<\/li>\n\n\n\n
Cream Cheese<\/strong>. Two 8-ounce packages of full-fat regular cream cheese that has been softened at room temperature. It should be fully room temperature before attempting to bake. Otherwise, your final cheesecake will have lumps in it!<\/li>\n\n\n\n
Eggs<\/strong>. Two large eggs, at room temperature. If the eggs are cold, they will create lumps in the cream cheese.<\/li>\n\n\n\n
Vanilla<\/strong>. Two teaspoons of real vanilla extract or vanilla bean paste.<\/li>\n\n\n\n
Lemon<\/strong>. The zest of one lemon, reserve the juice for another recipe (like my mini lemon cheesecakes<\/a>).<\/li>\n\n\n\n
Heavy Whipping Cream<\/strong>. One quarter cup of heavy whipping cream makes a smooth, creamy cheesecake filling.<\/li>\n<\/ul>\n\n\n\n
Optional Topping:<\/strong><\/p>\n\n\n\n
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Strawberries<\/strong>. One half cup of sliced strawberries.<\/li>\n\n\n\n
Strawberry Jam<\/strong>. A small amount of strawberry jam (you can use apricot jam, too) makes the fruit shiny and slightly sticky so that it stays on top of the cheesecake.<\/li>\n<\/ul>\n\n\n\nCheesecake Instant Pot recommended equipment<\/h2>\n\n\n\n
I use my Instant Pot mini 3-quart machine<\/span><\/a> for this, and mine came with a metal trivet<\/span><\/a>. If you misplaced yours, go ahead and order these<\/span><\/a> with the long handles–it will be so much easier to remove your cheesecake from the instant pot! You really need to bake your cheesecake on top of the trivet. Just in case, we’re still going to line the springform pan with foil.<\/span><\/p>\n\n\n\n
How to make Instant Pot Cheesecake<\/h2>\n\n\n\n
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First, use a pastry brush to lightly oil the 6-inch springform pan, including the sides and bottom. Place a sheet of foil on the outside of the pan to help prevent any steam leaks.<\/li>\n\n\n\n
Then, make the crust: If you’re using whole graham crackers, pulse them in a mini food processor to form crumbs (or crush them in a plastic bag with a rolling pin). Then, combine the crumbs with the melted butter and one tablespoon of sugar.<\/li>\n\n\n\n
Pour the crumbs into the pan, and pack them firmly on the bottom. Bring the crust up about one inch on the sides. It doesn’t have to be perfect.<\/li>\n\n\n\n
Next, in a clean bowl, beat the cream cheese with an electric mixer for about 15 seconds until smooth and creamy. Then, stream in the sugar while beating, followed by the eggs. Try not to beat too much after the eggs have been added, because extra beating = extra air = bubbles while baking! Finally, stir in the vanilla bean and lemon zest to the batter.<\/li>\n\n\n\n
Place a metal trivet in the bottom of your instant pot, and add 1 1\/2 cups of water. Place the cheesecake pan into the instant pot. Then, pour the cheesecakebatter into the crust, using a small spatula to make it flat and even on top.<\/li>\n\n\n\n
Lock the lid of the Instant Pot in place, and turn the valve to ‘SEALING.’ Press ‘PRESSURE COOK’ and make sure it’s on HIGH. Enter 27 minutes, and make sure ‘KEEP WARM’ is off.<\/li>\n\n\n\n
Let the cheesecake pressure cook for 27 minutes, and once the timer goes off, leave it to do a natural pressure release for at least 20 minutes.<\/li>\n\n\n\n
After the nautral pressure relase, remove the lid of the instant pot, and let the cheesecake cool in the Instant Pot until it’s cool enough for you to lift it out, about an hour.<\/li>\n\n\n\n
Next, chill the cheesecake in the fridge for at least 8 hours before serving.<\/li>\n\n\n\n
To make the optional strawberry sauce: Slice the strawberries, and toss with the jam and sugar. When glossy and soft, about 5 minutes later, spoon atop the cheesecake and serve.<\/li>\n<\/ol>\n\n\n\n
How to serve Instant Pot Cheesecake<\/h2>\n\n\n\n
The fresh strawberry topping on this instant pot cheesecake is entirely optional, but I think once you try it, you’ll love it. You can substitute canned pie cherries, blueberries, or any other type of fruit you like on a cheesecake. The cheesecake is great plain, too, because it has a great balance of vanilla bean paste and lemon zest.<\/span><\/p>\n\n\n\n
A drizzle of my small batch caramel sauce<\/a><\/span> is always welcome on top, too!<\/p>\n\n\n\n
Let me know how this instant pot cheesecake goes for you, and tell me what else you like to make in your instant pot!<\/span><\/p>\n\n\n\n
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Storing a Pressure Cooker Cheesecake<\/h2>\n\n\n\n
This needs to be stored in the fridge at all times. It will keep for up to 5 days if tightly wrapped. You can freeze it without the strawberry topping and defrost in the fridge overnight before serving. Add the strawberries just before serving.<\/p>\n\n\n\n
If it’s fall and you’ve found this recipe, try my Instant Pot Pumpkin Cheesecake<\/span><\/a>. The recipe is very similar, but with a pumpkin twist, plus all of the great fall spices we all love.<\/p>\n\n\n