Instant Pot Cheesecake

Cheesecake came from Greek cuisine and it is a good option to have in dessert. It fulfils all the cravings we have for something sweet.

4 from 3 votes

Instant Pot Cheesecake

Course Dessert
Cuisine Greek
Keyword all-purpose flour, Cheesecake, cream cheese, graham crackers
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 8
Calories 378 kcal


  • 1 cup graham crackers crushed
  • 3 tbsp butter
  • pinch salt
  • 16 ounce cream cheese softened
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/4 cup sour cream
  • 1 tbsp flour, all purpose
  • 1 tsp vanilla extract pure
  • 1/4 tsp kosher salt
  • 2 egg
  • Cool whip for garnishing
  • strawberries chopped,for garnishing


  1. At first, grease the pan. Take a bowl and add graham crackers, butter and salt in it.

  2. Mix until the mixture becomes smooth. 

  3. Spread the above mixture on the bottom and up side of pan evenly, let freeze for 20 minutes.

  4. Take a large bowl and mix sugar, cream cheese, sour cream and flour in it till it becomes fluffy.

  5. Beat salt and vanilla together and further add eggs.

  6. Beat until well combined and pour this batter on the top of the crust.

  7. Pour 1½ cups of water into the instant pot and place trivet in the bottom.

  8. Fold large piece of foil to make a long sling and place it in the instant pot.

  9. Lock the lid and select “Manual” at “High Pressure”. 

  10. Set the time for 35 minutes and allow pressure to release naturally.

  11. Remove the cake from instant pot and let cool for about 1 hour.

  12. At last cover the pan with foil and refrigerate for 4 hours.

This recipe is part of the biggest FREE Instant Pot Recipe Index (More than 713 recipes).
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