Classic Instant Pot Cheesecake

Cream cheese, graham cracker crumbs, sugar, vanilla, and eggs come together for a rich, velvety Instant Pot Cheesecake you’ll crave again and again.

this Recipe

I remember the first time I made this cheesecake. I’d just gotten my Instant Pot (finally caved during a Black Friday sale), and like most people, I started with hard-boiled eggs. Then soup. Then rice. But cheesecake? That felt ambitious. Intimidating even. I mean, cheesecake has always been one of those desserts that carries this… mystique. A bit fancy. A little fussy. The kind of thing your aunt makes for Christmas and guards like a family heirloom.

But one rainy Saturday, on a whim and a wild craving, I gave it a shot. And let me tell you—it was life-changing. No water bath drama. No cracked tops. No stress. Just a rich, creamy Instant Pot cheesecake with a buttery graham crust that made me feel like I had my life together. (Even if I was still in pajamas and hadn’t done the laundry.)

Why You’ll Love This Instant Pot Cheesecake Recipe?

Well, for starters…

• It’s basically foolproof. Seriously. The Instant Pot does all the heavy lifting.

• It’s velvety. Like, melt-in-your-mouth smooth. No gritty texture. No weird rubbery layers.

• No oven? No problem. This baby was made to steam under pressure.

• It chills beautifully. Make it the day before and forget about it until guests show up.

• It’s small-batch friendly. Just enough to share… or not. I don’t judge.

Ingredient Notes:

Okay, let’s break it down. Nothing fancy, just the good stuff.

• Graham cracker crumbs: They’re classic for a reason. I always sneak a few spoonfuls before pressing it into the pan.

• Melted butter + a mix of white and brown sugar: This combo gives the crust a caramel-y depth that’s way more interesting than sugar alone.

• Cream cheese (room temp!): Don’t skip this. Cold cream cheese is a one-way ticket to Lumpsville.

• Eggs: Also room temp. Trust me, your batter will be smoother than a jazz playlist.

• Cornstarch: Just a tablespoon and a half to help the structure without adding density.

• Heavy cream: Rich, dreamy, and absolutely necessary.

• Vanilla extract: Real is better. Always.

How To Make Instant Pot Cheesecake?

Step 1: The setup.
Cut a round of parchment for the bottom of your springform pan (6″ or 7″). It makes cleanup and serving so much easier. Spray the sides lightly.

Step 2: The crust.
Mix the graham cracker crumbs, melted butter, and both sugars in a bowl. Press that sandy goodness into the bottom of your pan. Press it firmly—I use a flat-bottomed glass. Freeze it while you prep the filling. It gives the crust time to firm up.

Step 3: The filling.
Whisk sugar, cornstarch, and salt in one bowl. In another, beat the cream cheese until smooth. Add the eggs one at a time (don’t overmix), then the sugar blend, vanilla, and cream. It should look silky. Pour it over the crust. Give the pan a gentle tap to pop air bubbles. No one wants cheesecake acne.

Step 4: Into the Pot.
Pour 1 cup of water into the Instant Pot and place in the trivet. Use a foil sling or a silicone rack if you have it. Carefully lower the pan in. Lock the lid, seal the vent, and pressure cook on high for 26 minutes. Let the pressure release naturally.

Step 5: The chill.
When it’s done, blot any moisture off the top with a paper towel. Let it cool at room temp, then refrigerate for at least 4 hours. Overnight is even better if you’ve got the willpower.

Storage Options:

Store this cheesecake covered in the fridge. It’ll keep well for up to 5 days… if it lasts that long. I’ve also frozen individual slices—wrap them tightly in plastic wrap and foil. They’re perfect when you want just one bite after a long day (or let’s be real, two).

Variations and Substitutions:

Feeling adventurous? Here’s how to mix it up:

• Different crusts: Oreos, gingersnaps, Biscoff cookies? Go for it.

• Add a swirl: Raspberry jam, lemon curd, or Nutella swirled in before baking = magic.

• Top it off: Sour cream glaze, fresh berries, or just a dollop of whipped cream.

What to Serve with Instant Pot Cheesecake?

You mean, besides a second slice?

• Espresso or bold coffee. Trust me, it’s a vibe.

• Fruit compote. Adds tartness and makes it feel fancy.

• Chocolate drizzle or caramel sauce. Because… why not?

Frequently Asked Questions:

Can I use a different pan size?
Yes, but stick with 6″ or 7″ for the Instant Pot. If you go bigger, the center might not cook through.

Why did it crack?
Overmixing or quick release of pressure can cause cracks. But guess what? It’s still totally delicious—and toppings fix everything.

Can I make it ahead?
Absolutely. It’s actually better after a night in the fridge. Plan ahead and thank yourself later.

This Instant Pot Cheesecake is more than just a dessert—it’s your secret weapon for dinner parties, birthdays, Tuesdays, and anytime life just needs a slice of something sweet and creamy.

Give it a try. Add your own twist. Hide a slice in the back of the fridge with a “DO NOT TOUCH” note if you must. I won’t tell.

Can’t wait to hear what you think! Got a favorite cheesecake topping? Leave me a comment below—I always love hearing your flavor ideas.

Keep the Flavor Coming – Try These:

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Classic Instant Pot Cheesecake

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 4 hours hrs 45 minutes mins

Indulge, in the realm of desserts with this Classic Instant Pot Cheesecake, a true work of art that combines simplicity and sophistication. Picture a foundation of buttery graham crackers paired with the right amount of sweetness serving as the bedrock for an exquisitely smooth and creamy filling. Each mouthful brings together the lusciousness of cream cheese and the delicate essence of vanilla enveloped in a velvety texture that simply melts away on your palate. This cheesecake isn't merely a treat; it's an experience brought to life effortlessly in your Instant Pot adding a touch of culinary elegance to your everyday routine. Whether it's for an occasion or to pamper yourself rest assured that this cheesecake will leave an indelible mark on your taste buds.

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6 Servings

Ingredients

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CRUST:

• 2 c graham cracker crumbs
• 4 tbsp melted butter
• 1 tbsp white sugar
• 1 tbsp brown sugar

FILLING:

• 16 oz cream cheese room temperature
• ½ c sugar
• 2 eggs room temperature
• 1 ½ tbsp cornstarch
• Pinch of salt
• 2 tsp vanilla extract
• ¼ c heavy whipping cream

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Instructions

 

1. Make sure your cream cheese and eggs are, at room temperature.
2. Cut out a circle of parchment paper and place it at the bottom of your springform pan securing it in position.
3. Crush graham crackers until they turn into crumbs. Mix them with melted butter and sugars. Press this mixture into the bottom of your pan.
4. In one bowl combine sugar, cornstarch and salt. Then in another bowl mix together cream cheese (at room temperature) eggs, whipping cream vanilla extract and the sugar mixture. Blend everything together until it becomes smooth.
5. Pour the prepared filling over the crust. Lightly tap on the pan to remove any trapped air bubbles.
6. Add 1 cup of water to your Instant Pot. Place a trivet inside. Carefully lower your cheesecake onto it. Seal the lid tightly set the valve to sealing position then cook on pressure for 26 minutes. Allow for pressure release when done.
7. Gently pat away any moisture, from the top using a paper towel. Let your cheesecake cool down first before refrigerating it for 4 hours or more. Once chilled thoroughly you can serve it with your topping! Enjoy!

Notes

To make this Classic Instant Pot Cheesecake, into a gluten-free treat all you need to do is replace the graham cracker crumbs in the crust with your preferred gluten-free alternative. Many stores offer a variety of gluten-free cookies that can be crushed into crumbs or you can choose a made gluten-free graham cracker crust. It's important to remember that the key to a cheesecake lies in its creamy filling and the pure delight it brings. Rest assured this minor modification will not compromise the flavor and texture of your dessert. You'll still get to savor the experience, now perfectly suitable, for those following a gluten-free diet!

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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