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3 from 3 votes

Instant Pot Cherry Cheesecake

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
Calories 469kcal

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: 469kcal