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Instant Pot Cheesecake + Strawberries (IP Makes It SO EASY!)

Instant Pot Cheesecake is a pressure cooker cheesecake that’s so easy you probably won’t ever buy a cheesecake again! You’ll mix it all together then let the Instant Pot cook it with absolutely perfect results every time. Check it out! You’re gonna love this.

Top this IP cheesecake with strawberries, raspberry puree, fresh blueberries, or drizzle it with chocolate and caramel. For those of you who stick to no-bake cheesecake, give this one a try. The texture is authentic, but your Instant Pot does all the work!

Instant Pot Cheesecake topped with fresh strawberries

This Instant Pot Classic Cheesecake is Worth the Wait

Your pressure cooker can help you make a stunning and tasty cheesecake with just a little bit of prep.

Because you are using your Instant Pot, you will need an Instant Pot cheesecake pan, otherwise known as a spring form pan, in the correct size. It needs to fit down inside your IP with room around the sides for circulating heat and steam.

The fresh crust with graham crackers makes the cheesecake, but do not be afraid of experimenting with other crusts like Oreo cookies, gingersnaps, and animal cookies.

If you need some additional help, try our Pressure Cooking Guide!

Instant Pot Cheesecake Ingredients:

For the Crust:

  • 1 full sleeve (9 full sized) graham crackers, finely crushed
  • 3 tablespoons sugar
  • 1/4 cup melted butter

For the Filling:

  • 2 bricks, 8 oz each, cream cheese, softened
  • 1/2 cup white sugar
  • 1 teaspoon vanilla
  • 2 eggs, plus 1 yolk
  • fresh strawberries for serving
  • 1-1/2 cups water (in the Instant Pot)

Supplies You’ll Need:

Graham cracker crumbs, sugar, cream cheese, eggs, and butter ready to go in the Instant Pot for a classic cheesecake.

Pressure Cooker Cheesecake is Easy!

Cheesecake is wonderful no matter how you make it. No matter whether you are baking a no-bake rainbow cheesecake, eggnog cheesecake, or a classic cheesecake recipe, there really is no wrong way to slice the cake.

In my house, the richness of cheesecake makes it reign supreme as one of the most decadent desserts hands down. I also love how versatile it is for toppings and it stays pretty good in the fridge for a bit.

The problem for many is that they want a traditional cheesecake but do not want to do the entire hours-long process of slow baking.

This Instant Pot cheesecake recipe makes the process as fast as making a no-bake but gives you the authentic texture of a classic cheesecake.

You’re welcome!

Making Cheesecake TIP: Before you get started, many people recommend bringing your ingredients to room temperature. To be honest, I am too impatient for that, but if you want your cheesecake to be perfect, you really should let your ingredients warm up before you start baking.

Looking for other instant pot desserts? Try this Instant Pot Banana Bread!

How to Make Instant Pot Cheesecake

Mix graham crackers, sugar, and melted butter together.

Press graham mixture firmly into the bottom of a 6″ springform pan using the back of a spoon or a pastry tart shaper.

Place into the refrigerator to chill while you make the filling.

Using a pastry tart shaper to press the graham cracker crust into a small 6-inch springform pan for Instant Pot cheesecake.

To Make the Filling:

  • Mix cream cheese in a mixing bowl.
  • Beat in sugar and mix well.
  • Add vanilla and egg, one at a time beating well after each addition.
  • Pour into prepared crust.
cream cheese in a mixing bowl to make Instant Pot cheesecake
Mixing eggs and sugar into the cream cheese to make a cheesecake
Cheesecake in a springform pan and ready to go into the Instant Pot.

How to Cook Cheesecake in the Instant Pot:

  • Cover the cheesecake with a single layer of paper towel.
  • Cover the paper towel with foil and loosely wrap the pan.
  • Fold a long piece of foil in half and place under the cheesecake pan.
  • Fold up the ends to form a sling so you can easily remove the pan later.

Place the rack into the bottom of the instant pot and place water into the pot.

Place the cheesecake and sling into the Instant Pot so it sits on the rack.

Tuck in the foil sling ends if they extend beyond the top of the pot.

Pouring water into the Instant Pot
Instant Pot cheesecake first gets covered with a single layer of paper towel to stop steam from dripping onto the cooking cheesecake.
The cheesecake is covered with foil before placing it in the Instant Pot to cook.
The cheesecake is finished and placed in the Instant Pot for cooking.

Close the instant pot and the pressure release valve.

Set the instant pot to manual, high pressure for 30 minutes.

Let steam release naturally for 15 minutes before releasing the pressure valve and opening the pot.

Finished Instant Pot cheesecake in the springform pan.

Carefully remove the cheesecake and sling and discard foil, paper towel and sling.

Let set to cool on the counter for an hour before refrigerating overnight.

To serve: top with fresh strawberries and slice to serve.

Instant Pot classic cheesecake with sliced fresh strawberries on top. The texture is perfect.
Instant Pot cheesecake with strawberries on top, perfectly cooked

Instant Pot Cheesecake Printable Recipe Card

4.38 from 29 votes
Instant Pot Cheesecake Recipe – Classic Flavor and Texture Made Easy!
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

This Instant Pot Cheesecake Recipe is so simple it's as quick to put together as a no-bake, but you get the classic flavor and texture of real cheesecake – without the work!

What You Need
  • 1 full sleeve 9 full size graham crackers, finely crushed
  • 3 tablespoons sugar
  • 1/4 cup melted butter
  • 2 bricks 8 oz each, cream cheese, softened
  • 1/2 cup white sugar
  • 1 teaspoon vanilla
  • 2 eggs plus 1 yolk
  • fresh strawberries for serving
  • 1-1/2 cups water
Instructions
  1. Mix graham crackers, sugar and melted butter together until coated well. Press firmly into the bottom of a 6″ springform pan using the back of a spoon or a pastry tart shaper. Place into the refrigerator.
  2. Mix cream cheese in a mixing bowl. Beat in sugar and mix well. Add vanilla and egg, one at a time beating well after each addition. Pour into prepared crust.
  3. Cover the cheesecake with a single layer of paper towel. Cover the paper towel with foil and loosely wrap the pan.
  4. Fold a long piece of foil in half and place under the cheesecake pan. Fold up the ends to form a sling.
  5. Place the rack into the bottom of the instant pot and place water into the pot. Place the cheesecake and sling into the instant pot. Tuck in the foil sling ends if it extends beyond the top of the pot.
  6. Close the instant pot and the pressure release valve. Set the instant pot to manual, high pressure for 30 minutes. Let steam release naturally for 15 minutes before releasing the pressure valve and opening the pot.
  7. Carefully remove the cheesecake and sling and discard foil, paper towel and sling. Let set to cool on the counter for an hour before refrigerating overnight.
  8. To serve: top with fresh strawberries and slice to serve.
Notes

Please note the prep time does not include the pressure cooker heat up time or the overnight time in the fridge. 

Instant Pot Classic Cheesecake Recipe

8 thoughts on “Instant Pot Cheesecake + Strawberries (IP Makes It SO EASY!)”

    • Hit, Tina! You may need to adjust bake time, as the Instant Pot cheesecake will be thinner, but I dont think it will be enough to stress over. I dont have a 7 inch pan so I cannot give you exact on that, but if you happen to make the recipe and find out, you are welcome to message here or to me directly and Ill add for additional readers. Ill try to get one and test in the future.

      Trisha

      Reply

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