Instant Pot Cheesecake

Cheesecake came from Greek cuisine (I bet you didn't know that...),  and it's a great dessert you can make using your Instant Pot or any other pressure cooker.

Cheesecake slice with strawberry jam on top and crust on the bottom

When I crave for something sweet, this is one of my favorite options.

If you are looking for a simple version (only 4 ingredients!) be sure to try this Instant Pot Japanese Cheesecake too!

Can I Use Cream Cheese Spread?

You may have not realized this, (I didn’t until recently!) but cream cheese spread sold in tubs is different from cream cheese sold in bars or bricks. This is why cream cheese in a tub spreads easily right out of the fridge. It’s like margarine vs. butter.

For this Instant Pot Cheesecake recipe, make sure to buy bars or bricks of cream cheese. it is vital to achieve the best possible texture.

Can I Make this Recipe Vegan?

Because there is so much dairy in this recipe, plus eggs, I would not recommend making vegan substitutes. You could try it, but I think it would greatly change the texture.

Can I Use a Vanilla Bean?

Absolutely! Vanilla beans add flavor and visual appeal because of the tiny vanilla specks throughout.

To use a vanilla bean in place of vanilla extract, make a slice down the center to reveal all of the seeds inside. Then use a spoon or butter knife to scrape out all of the seeds into the batter. Just one vanilla bean should do the trick!

What Type of Cake Pan Should I Use?

I recommend using a small spring form pan if you have one. Spring form pans are great for cheesecakes because the depth allows the sides to grow tall and the removable sides makes it way easier to slice and serve clean slices.

The most important thing though is choosing a pan that fits in your Instant Pot. Most likely that will be a cake pan with a 6- or 7-inch diameter but could vary slightly depending on what model you have.

How Much Sugar Should I Use?

You’ll notice this recipe calls for a range of sugar—½ to ¾ cup. How much you use really is a personal preference. If you like a sweeter cheesecake, use the full amount! If you are pairing with sweet toppings, you may want to only use ½ cup.

Serving Tips

In my opinion, a plain cheesecake is only as good as its toppings! And we have a few great recipes for that:

Instant Pot Strawberry Jam (As I used)

Instant Pot Lemon Curd

Instant Pot Dulce De Leche

Diversify your Instant Pot cheesecake with a different topping each and every time 🙂

Need more ideas? Check out What To Serve With Cheesecake for 15 delicious options.

Instant Pot Cake Recipes

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Instant Pot Chocolate cake

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Instant Pot Salted Caramel Cheesecake

Instant Pot Cheesecake

This creamy and silky cheesecake will satisfy your sweet-tooth cravings.
4.84 from 12 votes
Print Pin Rate
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
Author: Corrie


  • 1 cup graham crackers crushed
  • 3 tablespoon butter
  • pinch salt
  • 16 ounce cream cheese softened
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • ¼ cup sour cream
  • 1 tablespoon flour, all purpose
  • 1 teaspoon vanilla extract pure
  • ¼ teaspoon kosher salt
  • 2 egg
  • ½ tablespoon lemon zest
  • strawberry jam for garnishing


  • Take a bowl and add graham crackers, butter, and salt. Mix it until the mixture becomes smooth. 
  • Grease the pan (that fits your Instant Pot) and spread the crust mixture on the bottom and up the side of the pan evenly, let it freeze for 20 minutes.
  • Take another bowl and mix sugar, cream cheese, sour cream and flour till it becomes fluffy.
  • Add salt, vanilla,eggs and lemon zest.
  • Beat until well combined and pour this batter on the top of the crust.
  • Pour 1½ cups of water into the Instant Pot and place the trivet in the bottom.
  • Place the pan on the trivet and cook at high pressure for 35 minutes.
  • Once done, let the pressure release naturally.
  • Remove the cake from the Instant Pot and let it cool for about 1 hour.
  • Pour the strawberry jam on top and refrigerate for 4 hours.
  • Enjoy 🙂


Calories: 351kcal Carbohydrates: 31g Protein: 6g Fat: 23g Saturated Fat: 12g Polyunsaturated Fat: 1g Monounsaturated Fat: 6g Trans Fat: 1g Cholesterol: 108mg Sodium: 358mg Potassium: 142mg Fiber: 1g Sugar: 24g Vitamin A: 875IU Vitamin C: 1mg Calcium: 91mg Iron: 1mg
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6 thoughts on “Instant Pot Cheesecake

  1. I have the 3 quart, smallest version. Does anyone know what size pan I need and how to alter this recipe.

    1. I believe the 3 quart has an inner pot diameter of 7 inches. So, you will want a 6 inch pan. You shouldn't need to alter the recipe at all.

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