Instant Pot Japanese Cheesecake

Just 4 ingredients for a delicious cake: is it even possible? Of course, using your Instant Pot!

This light and fluffy dessert can be ready in less than 30 minutes. If you are a cheesecake-lover, don’t miss this delicious pressure cooker cheesecake recipe and don’t forget to send us a picture of your creation!

This cheesecake is a famous Japanese cheesecake, since it has no crust.

If you have not seen or tried one, you will soon realize why is it so famous. This Instant Pot Japanese cheesecake has only four ingredients and it is made with a minimum of the equipment. The final results are astonishing – a soft, fluffy, and mild cheesecake without any crust. The taste of the cheesecake is just perfect. It is a combination of creamy cheese, sweet white chocolate and a hint of orange extract.

Do I have to use orange extract?

It’s not mandatory, but the orange extract gives a really nice touch and makes things better.

Can I use other Extracts?

Yes. For this Instant pot cheesecake recipe you can use some other extracts as well, like banana, or vanilla.

How to serve?

When serving, make sure you serve the cake completely chilled. If you are looking for some garnishes, know that the Instant Pot Japanese cheesecake pairs the best with berries, especially strawberries.

Do I have to have a big pressure cooker in order to make this recipe?

Not at all! You can make this cheesecake with a small pressure cooker and obtain the same perfect result.

How long should I put the cheesecake in the fridge?

Chill the cake for 2 hours or overnight before slicing and serving.

How To Make Japanese Cheesecake

Here are your ingredients:

Melt chocolate in a microwave and combine it with cheese:

Then I add the egg and keep stirring well:

Beat egg whites until firm:

Gradually fold the egg whites into the cheese mix:

Stir until smooth and pour into a lined springform. Place into the Instant Pot:

Cook for 17 minutes. Make sure to fill the Instant Pot with 2 cups of water.

Instant Pot Cheesecake
4.66 from 307 votes
Print Pin Rate
Course: Dessert
Cuisine: Japanese
Keyword: cream cheese, egg, Japanese Cheese Cake
Prep Time: 8 minutes
Cook Time: 17 minutes
Total Time: 25 minutes
Servings: 5
  • 3 large eggs
  • 4 ounces cream cheese
  • 4 ounces white chocolate
  • 1 tsp orange extract optional
  • 1 1/2 cups water for the Instant Pot
  • Leave cream cheese out of the fridge for about 1 hour before cooking.
  • Separate yolks from egg whites and let them rest in the fridge until it’s time to use them
  • Melt chocolate in the microwave. Mix warm melted chocolate with cream cheese and stir until you obtain a smooth cream.
  • Add egg yolks, orange extract, and stir again until you obtain a soft and homogeneous batter.
  • Separately, beat your cold egg whites with an electric mixer, until they become stiff and glossy.
  • Slowly add your beaten egg whites to the other mixture, taking care of not forming any lumps and obtain a fluffy and smooth batter.
  • Line a cake pan with parchment paper.
  • Pour your batter into the cake pan and cover with foil.
  • Pour 1 1/2 cups of water into your Instant Pot.
  • Place a trivet in the bottom of the Instant Pot and place the cake pan on the trivet.
  • Close the lid and cook at high pressure for 17 minutes.
  • When cooking ends, wait for a natural pressure release.
  • Once done, open the lid and take out the pan.
  • Let it cool and refrigerate for at least 2 hours before serving.


This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.

39 thoughts on “Instant Pot Japanese Cheesecake

    1. A 7-inch spring form pan will be great for this recipe. Cover the top of the pan with a piece of foil tightly.

        1. You don’t bake it. You pressure cook it for 17 minutes, as the recipe states.
          Many cakes are steamed rather than baked. This is one of them.

    1. Thanks for pointing out. We have certified the recipes. This recipe of cheesecake has been also modified accordingly. There is also a variety of crust less cheesecakes. And this Japanese cheesecake is also a type of crust less cheesecake.Hope you will enjoy the corrected version of this recipe. 🙂

  1. I have made this twice before and both times it came out very strange – completely fell upon cooling, and didn’t taste good. So today I’m hoping third time’s a charm – it’s in the instant pot now. Before I used a different brand of pressure cooker. You wouldn’t think that would make a difference but you never know. Hopefully it will work this time because it looks so good – I can’t wait to try it!

    1. Try to follow the ratio of ingredients accurately. I hope you will love to enjoy this Instant Pot cheesecake.

    2. Ok, I officially give upon this cake! I have tried several different recipes, a Power Pressure XL, and an Instant Pot. When I took them out, they looked lovely and about 5 inches high. But by the time they cooled, they had shrunk down to about an inch and a half. The last one, in the Instant Pot, tasted good but was only about 1-2 inches tall. So I concede defeat….

      1. For your fallen cheesecake there is a trick that they use for angle food cake (sponge cake) do a ltitle research on letting it cool upside down. 🙂 cheers and good luck!

    3. These cheesecakes are much more difficult than this recipe makes it out to be! A couple of tips:
      Make certain that the eggs are at room temp when you start, not cold,
      Whisk the eggs to soft peak, not stiff peak, this makes a huge difference!
      Be very careful when mixing the beaten egg whites into the other ingredients. Do not knock the air out of the whites as that is the only raising agent. Add to the egg yolk mixture in 2-3 batches & slowly fold the it in. Treat it like a soufflé!

      Sorry Corrie but this is what works for me.

      1. I’m going to try this one this weekend.

        Living at a much altitude, I’ve learned to not over mix the cream cheese or the eggs, and adding a tablespoon of flour for every 8oz cream cheese keeps em from falling.

  2. Does the top of the cake brown when you put it on high pressure for 17 mins? Also, can I use a loose bottom cal tin instead of a spring form?

  3. Corrie, when you cook it in a Instant Pot will the bottom come out brown just like your picture? Or is there an additional step needed for that?

  4. What temperature should I set the IP at? And can you really cool it upside down? If so, I assume that you leave it in the tin.

  5. Its a JAPANESE cheesecake. They dont use a crust. Its healthier than American cheesecake. Basically a totally different dessert ‍♀️‍♀️‍♀️

  6. Hello, thanks for the recipe. I just tried it and I have 2 questions.

    1. Same question asked by Debbie C. How to you get the top brown?
    2. It tasted good but it more like an egg custard than the japanese cheesecakes I know, which I think are usually more spongy and feel like a really fluffy cake. Any idea what I’m doing wrong?

  7. Can you use sugar or powdered sugar instead of the white chocolate? If so, what proportions? I don’t like white chocolate. The crustless fact is great, we love cheesecake , but not the crusts.

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