How To Make Cheesecake In Instant Pot

My Go To Instant Pot Cheesecake Recipe

You can make a cheesecake in your Instant Pot?!? What-now? I knew the Instant Pot was magical but this, this sounds like voodoo or something. It cant be true, right? Whats the catch?

The catch is THERE ISNT ONE! This is the coolest and easiest way to make perfect cheesecake, every time. Its deliciously creamy, with perfect texture and oh so easy to make.

If you dont believe me, youre just going to have to try it yourself in your own Instant Pot. You can thank me later.

Mix The Cream Cheese And Sugar

In a large bowl, mix the .0cream cheese and sugar at medium speed until smooth, about 1 to 2 minutes.

DONT OVER MIX IT!

Cheesecake is a delicate balance! You need to combine the sugar and cream cheese enough to be smooth, but you do NOT want to add air to your cheesecake batter.

If youre using a stand mixer, use the paddle attachment and mix on a medium-low setting.

The Best Instant Pot Cheesecake

I think I might have found my new favorite way to make a homemade cheesecake! I am totally impressed with how this Instant Pot Cheesecake turned out! It is smaller than the usual cheesecake but it is thick and rich so you really don’t need huge slices for serving. I took my recipe for EASY, CREAMY CHEESECAKE and tweaked it to work for the instant pot. That recipe is hands-down my favorite and it totally works here!

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Cool To Room Temperature Then Chill

When the cheesecake is done, use the sling to carefully remove it from the cooking pot. Place it uncovered on a wire rack to cool.

After 10 minutes, run an offset spatula or a paring knife between the cheesecake and the side of the springform pan, to help it release from the pan.

Use the corner of a paper towel to soak up any water that may have condensed on top of the cheesecake.

Once your cheesecake is close to room temperature, cover the springform pan tightly with plastic wrap. Place it in the fridge for at least 4 hours or overnight to allow the cheesecake to set.

Variations Of This Recipe

• PIE FILLINGS you can use any pie filling you like for the topping! Apple, strawberry, blueberry, etc.
• OTHER FRUIT fresh fruit is always an elegant topping choice, but in the Fall, my favorite thing is to double the filling for these Apple Turnovers, and use that filling , as a topping for this cheesecake.
• SOUR CREAM mix together 1 1/2 cups sour cream, 1/4 cup powdered sugar and 1/2 tsp vanilla extract. Chill until ready to serve cheesecake and slather it over the top. This is the traditional New York style cheesecake topping.
• OTHER CRUST FLAVORS instead of plain graham crackers, you can use cinnamon ones, Oreo cookies , pecan sandies, gingersnaps, Biscoff cookies, etc.
• CHOCOLATE for a chocolate cheesecake, use 2-3 oz of your favorite melted chocolate to the batter. I like to use Oreo cookies in place of graham crackers to make a to die for chocolate crust!
• CARAMEL try swirling some salted caramel sauce into the batter!

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How To Bake A Vegan Cheesecake In The Instant Pot

When I started recipe testing for my cookbook, The Vegan Instant Pot Cookbook, I became obsessed with Instant Pot cheesecakes. I loved how easy and foolproof they turned out.

The Cookies n Cream Cheesecake in my cookbook is probably one of my favorite cakes of all time , but this recipe is for a more classic cheesecake! While its rich and creamy just like traditional cheesecake, its a bit lighter and wont weigh you down.

To see how I make a vegan cheesecake in the Instant Pot, check out the video below or on ! And scroll down for step-by-step instructions.

INSTANT POT CHEESECAKE | vegan cheesecake recipe

How To Make Perfect Pressure Cooker / Instant Pot Cheesecake

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Making perfect pressure cooker / Instant Pot cheesecake can be a challenge for some people, but it doesnt have to be! Get my tips on electric pressure cookers, then use these simple tips to help you create the best pressure cooker cheesecake recipes!

Cheesecake seems to be the one thing that new pressure cooker cooks seem most excited to cook in their new pressure cookers. And who can blame them?

The pressure cooker is the perfect environment for baking cheesecake, and pressure cooker cheesecake is fabulousrich, smooth and creamy!

However, there are a few things you have to know in order to have your cheesecake come out perfectly. Ill let you in on all the secrets!

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Why Does My Cheesecake Have A Big Crack In The Middle

Cracks appear in cheesecake when the filling or batter is overtaxed. It contains more air into the batter.

As a result, the cheesecakes rises and falls, leaving cracks on the surface of the cake.

To prevent this make certain all your ingredients are at room temperature when you start.

Mix until just combined and the filling is incorporated. You can also add cornstarch to the batter it also helps prevent the cheesecake from cracking.

Instant Pot Mini Cheesecake Bites

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Use your silicone egg bite tray to make these Instant Pot Mini Cheesecake Bites with a graham cracker crumb and classic cream cheese filling.

When we posted our recipe for chocolate-covered cheesecake bites, the feedback we heard the most was that we should make them in the silicone egg bites pan.

Well, todays the day! Today were sharing exactly how to make perfectly shaped individual Instant Pot cheesecake bites with a silicone egg mold. I cant wait to hear what you think!

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How To Make The Instant Pot Cheesecake

When you are ready to prepare the Instant Pot Cheesecake, start by setting up the Instant Pot. You will need to use aluminum foil to create a sling that you can put inside the pot.

Grab a springform cake pan, grease it, and place it next to your Instant Pot. In the meantime, start working on the crust. You will mix the graham cracker crumbs with sugar and butter. Mash the mixture together with a fork and then place it into the bottom of the springform cake pan.

Place your pan in the freezer and begin working on the cheesecake. You will beat your cream cheese with a blender and then start adding the sugar to it. When you notice the cream cheese is cream, you can toss in the sour cream, flour, eggs, vanilla, lemon zest, and salt.

Pour your cheesecake batter into the pan, put the pan on top of the foil sling, and then seal your Instant Pot. Cook on manual for 28 minutes.

While cooking the cheesecake, work on mixing the ingredients for your topping to add to it when done. Make sure the cheesecake has completely cooled before adding the whipped cream to it or else it will melt.

Top it with your favorite cheesecake toppings or this delicious vanilla whipped cream with berries on top.

What Kind Of Pan Do I Need To Make Cheesecake In The Instant Pot

This cheesecake recipe is designed for a 7 pan. A 7 pan fits perfectly in my 6 quart Instant Pot, but you will have a little extra room if you are using an 8 quart.

I use a Fat Daddios 7 push pan as opposed to a springform pan, but either will work.

I like the push pan for the Instant Pot because you dont have the clasp on the side taking up valuable space!

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How To Make Cheese Cake Filling

You will need:

• 2 eggs
• ½ cup sour cream

Cream together the cream cheese, this is the longest part because you want to make sure that there are no lumps in the cream cheese before adding anything else. I mix mine 6-8 minutes until I am sure it is lump free.

Add in the sugar one tablespoon at a time and combine completely.

Add in the sour cream and mix well.

Finally add in the eggs one at a time making sure to completely combine before adding the next. Mix as little as possible to get the eggs incorporated well in the batter .

Pour the batter in the prepared springform and tap a few times against the counter.

Frequently Asked Questions & Expert Tips

How do I store lemon curd cheesecake?

Store your cheesecake tightly wrapped or in an air-tight container kept in the refrigerator for 4-5 days.

Why is there condensation on top of my cheesecake?

With using a pressure cooker comes condensation. Dont fret, you can gently blot up the excess moisture with a paper towel or even place tinfoil over the top of the cheesecake in the instant pot to avoid this.

Can I freeze it?

Yes, you can freeze this instant pot cheesecake. Wed recommend holding off on the lemon curd topping if you plan on freezing. To do so, let it cool completely, wrap your cheesecake in plastic wrap, then again in freezer paper. It can be kept in the freezer for around 4-5 months. When ready to serve, allow to thaw completely and top with lemon curd.

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How To Make Instant Pot Cheesecake:

Instant Pot Peanut Butter Cheesecake Recipe Tips:

• Try other cookies such as chocolate Grahams for the crust!
• Also, it is highly recommended to use room temp ingredients, so the batter comes together easily without having to mix too much.
• Use store-bought, creamy PB instead of oily natural peanut butter.
• Do NOT overbeat when adding the eggs, because it will increase the chance for cracking as more air is added in.
• I highly recommend chilling it overnight so that the flavors meld and the filling firms up really well.
• Feel free to top it with some homemade caramel sauce.

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Talking About How To Make A Cheesecake In Your Instant Pot

Who would have thought that cheesecake in the pressure cooker would not only be easy, but produce a crazy perfect creamy dreamy cheesecake. Seriously it only takes like 35 minutes to cook with really no guess-work involved. I am obsessed.

Stick with me here while I share a few tricks and tips to make the whole Instant Pot Cheesecake process a little easier.

Why You Will Love Instant Pot Red Velvet Cheesecake

• IT’S CHEESECAKE IN AN INSTANT POT: I don’t know at what point someone discovered that cheesecake worked so well in a pressure cooker, but the creamy, smooth texture is unique and beyond comparison. If you’ve been waiting to try this out, this is your day!
• PRETTY: Deep dark crust, bright red cheesecake, and white whipped cream. Just try and not be blinded by the halo.
• TASTY: Under the red exterior lies a rich chocolatey cheesecake that somehow tastes approximately 500x better because it’s chocolate in disguise.
• ROCKSTAR STATUS: When you put this beauty on the table, you better believe people will be looking at you like you’re a master in the kitchen.

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How To Store And Freeze Cheesecake

• Store: Place cheesecake in an airtight container and store in the fridge for up to 5 days. I like to use a round bowl to store cheesecakes. Place the cake on the lid, then invert the bowl to cover it. Just make sure no one comes by later and unknowingly flips the bowl right side up!
• Freeze: Note: the cheesecake freezes better without the whipped cream topping. It can be frozen whole or in slices. To freeze in slices, cut wedges of cake and place pieces of parchment paper between each slice, then freeze. Cover tightly with plastic wrap and place inside a freezer-safe container for up to 3 months. To thaw, place in fridge overnight.

Easy Homemade Cheesecake In The Instant Pot

Are you a cheesecake fan? Me too! Like, HUGE! I love classic cheesecake, chocolate cheesecake, cheesecake with strawberries, cherries, blueberries and of course, this amazing pumpkin spice cheesecake with real pumpkin.

I almost always make cheesecake in the oven, but this recipe is a little different: you make it in the Instant Pot!

Yes, you read that right. The Instant Pot uses steam pressure to cook food. By using a trivet to keep your cheesecake pan out of the actual water in the pot, you can use that pressurized steam to make a creamy, smooth cheesecake!

It only takes half an hour of pressure cooking to bake this cheesecake, and from there, its all about chilling in the fridge until firm .

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An Easy Instant Pot Cheesecake Recipe

So I have become a little Instant Pot obsessed. When I purchased it back in December I never thought I would be making desserts in it. Well, I did. And it turned out AMAZINGLY.

Cheesecake is probably my most favorite dessert. Ive made a few in the past that I have really loved like this sugar cookie cheesecake and Lemon Meringue Cheesecake. Or if youre just getting into the cheesecake game, I highly encourage you to start with my Perfect Cheesecake Recipe. I give you all the tips and tricks on how to bake cheesecake!

Add Lemon Juice To Cheesecake Batter

We tried using fresh Sour Cream and old Sour Cream. Old sour cream has lost some of the tangy flavors, so adding 1 tablespoon of lemon juice will help balance the flavors. Add it in Part B Step 11 with the sour cream.

But if your sour cream is fresh, no lemon juice is needed unless you like extra tangy flavor.

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How To Make Ganache For Your Snickers Cheesecake

This is the fun part making your Snickers cheesecake topping.

Place ½ cup semi sweet chocolate chips in a microwave safe bowl.

Add in ½ cup heavy whipping cream and place in the microwave for 30 seconds.

Take out and allow to stand for about 5 minutes and then mix. Make sure there are no lumps.

Pour over the cheesecake and drip small amounts over the side if desired.

Add your crushed up snickers on top of the ganache.

Serve and enjoy!

What Size Springform Pan Fits In An Instant Pot

Cheesecakes bake well in a springform pan. Generally springform pans come in 8 or 9 size, but when you want to cook it in an Instant Pot, you need to get a smaller springform pan. A 7 springform pan fits beautifully inside a 6 quart or larger Instant Pot.

If you have a pressure cooker that will fit a larger springform pan, remember that the cheesecake wont be as thick.

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Instant Pot Lemon Cheesecake

by Mike Vrobel · This post may contain affiliate links ·

Instant Pot Lemon Cheesecake. Sweet and tart, and easy when you use a pressure cooker.

Cheesecake is all about balancing contrasts. Sure, you can make a regular cake, all sugar and sweetness. Id rather have cheesecake, its rich, sour cream cheese balancing the sweet. And, what if I include the acidity of lemon on top of that in my Instant Pot Lemon Cheesecake?

Whats that? Lots of cheesecake recipes have lemon juice in them? I knew that. Why do you think I didnt know that? Im moving it from bit player to the starring role, with its tart citrus flavor as the key to this recipe.

I make all my cheesecakes in my Instant Pot. Im not much of a baker, but pressure cooker cheesecakes are my standby, ready to go whenever I need to bring a dessert. The key to this recipe is a 7-inch springform pan, to put on the rack that came with your pressure cooker.

Ways To Top Your Cheesecake

Try a drizzle of warm caramel sauce or chocolate sauce over your slice of cheesecake! Or go fruity — cook down a few cups of frozen berries with a few tablespoons of sugar until it makes a jammy sauce.

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