Instant Pot Cherry Cheesecake

One of the spectacular and yummy party time dessert!

The combination of a crispy crust and a soft cream cheese and ricotta topping along with maraschino cherries makes up a yummy cheesecake.

Want more? Try this Japanese Cheesecake.

Contents

• Instant Pot Cherry Cheesecake
  • Ingredients
  • Instructions
  • Nutrition

Instant Pot Cherry Cheesecake

4 from 4 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Cherry Cheesecake, cream cheese, ricotta cheese, sour cream

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Servings: 4

Ingredients

• ▢ 8 ounce cream cheese softened
• ▢ 8 ounce ricotta cheese
• ▢ 1/4 cup powdered sugar
• ▢ 2 eggs
• ▢ 1/4 cup sour cream
• ▢ 1 tbsp vanilla extract
• ▢ 10 oreo cookies crushed
• ▢ 2 tbsp unsalted butter melted
• ▢ 2 tbsp powdered sugar
• ▢ 1/4 cup maraschino cherries

Instructions

• In a bowl, add cream cheese, ricotta, sugar and eggs and beat until smooth. 
• Fold in sour cream and vanilla extract. 
  
• In another bowl, mix together crushed Oreo cookies and butter. 
  
• Place the cookie mixture in the bottom of a 7-inch spring form pan evenly and gently press down to smooth the surface. 
  
• Top with the cheese mixture evenly.
  
• Arrange the trivet in the bottom of Instant Pot and pour 1 cup of water.
• Arrange spring form pan on top of the trivet.
  
• Secure the lid and turn to “Seal” position.
  
• Cook on “Manual” with “High Pressure” for about 40 minutes. 
  
• Press “Cancel” and do a quick release.
  
• Remove the lid and transfer the ramekins onto wire racks to cool. 
  
• Refrigerate to chill for at least 12 hours before serving.
  
• Sprinkle with powdered sugar and top with cherries before serving.
  

Nutrition

Calories: 621kcal Carbohydrates: 44g Protein: 15g Fat: 43g Saturated Fat: 23g Polyunsaturated Fat: 3g Monounsaturated Fat: 13g Trans Fat: 1g Cholesterol: 196mg Sodium: 412mg Potassium: 263mg Fiber: 1g Sugar: 32g Vitamin A: 1404IU Vitamin C: 1mg Calcium: 218mg Iron: 4mg