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Instant Pot Cheesecake

Learn how to make this delicious creamy cheesecake with a buttery graham cracker crust right in your Instant Pot! The Instant Pot is a total game-changer and makes it easier for you to create different variations of creamy, wholesome cheesecake.

Prep Time
10 mins
Cook Time
10 mins
Servings: 12 people
Calories: 267 kcal
Course: Dessert
Cuisine: American

Ingredients

For the crust
  • 3/4 cup Graham cracker crumbs
  • 2 tsp sugar
  • 3 tbsp unsalted butter, melted
For the cheescake
  • 16 oz cream cheese, at room temperature
  • 1/2 cup sugar
  • 1/4 cup sour cream, at room temperature
  • 2 tsp flour
  • 2 eggs at room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp lemon zest
  • Salt, a pinch
For the topping
  • 1/3 cup heavy whipping cream
  • 3 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • 1/3 cup mixed berries (strawberries and blueberries)

Instructions

    Cup of Yum
  1. Add a cup of water to the instant pot and place a trivet inside. Make a sling using aluminum foil and place it inside the instant pot. Grease a 7 inch springform cake pan on the sides and bottom and keep it aside.
  2. To make the crust; combine the graham crumbs, sugar, and butter. Use a fork to combine everything together. 
  3. Transfer the mixture to the greased springform cake pan. Press firmly and spread the mixture evenly at the bottom of the pan and a little above the sides. Keep the pan in the freezer while the filling is being prepared.
  4. To a large mixing bowl; beat the cream cheese using a hand blender. Gradually add the sugar and beat until the cream cheese turns creamy.
  5. Add in the sour cream and flour. Combine the eggs one by one without over mixing the batter. Add the vanilla, lemon zest, and salt; give it a mix.
  6. Pour the batter over the prepared crust. With the help of the foil sling carefully place the cake pan inside the instant pot.
  7. Lock the instant pot with the lid and set the valve to the “sealing” position. Press “Manual/Pressure Cook” and set the time to 28 minutes and cook on HIGH pressure.
  8. Once the cycle is completed, allow the pressure to release naturally. Carefully lift the cake pan with the help of the sling and place it in a cooling rack to cool completely and then place it in the refrigerator.
  9. For the topping, in a bowl beat the whipped cream with a hand blender. Combine the powdered sugar and vanilla extract and beat until the cream turns stiff peaks.
  10. Spread the whipped cream on top of the cheesecake and decorate it with fresh berries.
  11. Refrigerate for at least 4 hours and then slice the cheese cake to serve.

Nutrition Information

Serving 1slice Calories 267kcal (13%) Carbohydrates 18g (6%) Protein 4g (8%) Fat 20g (31%) Saturated Fat 12g (60%) Cholesterol 88mg (29%) Sodium 173mg (7%) Potassium 83mg (2%) Fiber 1g (4%) Sugar 14g (28%) Vitamin A 763IU (15%) Vitamin C 1mg (1%) Calcium 56mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 12people

Amount Per Serving

Calories 267

% Daily Value*

Serving 1slice
Calories 267kcal 13%
Carbohydrates 18g 6%
Protein 4g 8%
Fat 20g 31%
Saturated Fat 12g 60%
Cholesterol 88mg 29%
Sodium 173mg 7%
Potassium 83mg 2%
Fiber 1g 4%
Sugar 14g 28%
Vitamin A 763IU 15%
Vitamin C 1mg 1%
Calcium 56mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.