This Instant Pot Cheesecake recipe takes all the effort out of baking a cheesecake in the oven and gives you perfect results every time! I was skeptical about “baking” a cheesecake in my Instant Pot…until I did it—the texture was excellent! And better yet—there’s no messy water bath to fuss with!
The only trick is tracking down a springform pan that will fit inside your Instant Pot. They’re easy to find online, or at your local home goods discount store. The Limoncello strawberries make a fun and whimsical addition; see below for other ideas to make this cheesecake even more delicious. If you would like to try more cheesecake recipes, then try my rich and creamy chocolate cheesecake or my classic cheesecake!
How to Make Instant Pot Cheesecake
- First, stir all the ingredients to make the cheesecake crust in a bowl then press into a lined springform cake pan.
- Bake the crust in the oven until slightly browned then set aside to cool slightly.
- Beat the cream cheese and sugar together until smooth then slowly add the eggs, vanilla and lemon zest.
- Pour the filling into the cake tin on top of the crust then place in the instant pot.
- Follow my instructions below for prepping the instant pot then “bake”.
- Once baked cool, then store in the fridge overnight or until ready to serve.
How to Remove the Cheesecake
It’s important to let the cheesecake cool completely and then place in the fridge for a few hours to firm up. When you’re ready to serve the cheesecake run a knife around the edge of the springform pan before opening it to loosen the edges.
Then open the springform pan and remove the top. You can easily remove it from the base by using a metal spatula and remove the baking parchment.
Place it on a serving plate or cake stand then top with the strawberries to serve.
Other Toppings to Try
This instant pot cheesecake is such a classic recipe you can use it as a base for many different flavors. You can opt for salted caramel or chocolate sauce or if you want to keep it fruity then why not try other berries such as raspberries, blueberries or blackberries!
How to Store Leftovers
If you’re lucky enough to have leftover cheesecake then you can store it in the fridge covered in plastic wrap or foil for up to 5 days.
Alternatively, you can also freeze the cheesecake in a suitable container then defrost as needed. I like to freeze the cheesecake in individual slices so I can remove just what I need when I need it.
Top Tips for Making the Best Instant Pot Cheesecake
- If you want to save time, you don’t have to bake the crust first. Just press it in, then add your
- cheesecake filling.
- Don’t overbeat your cheesecake—it could cause it to fall during cooking. Use a hand mixer on medium speed, and stop beating as soon as the batter is smooth.
- There will be water on top of the cheesecake after cooking. Don’t worry about it. Simply blot the cheesecake with a paper towel to remove excess moisture. Alternatively, you can cover the springform pan with foil before you set it in the Instant Pot.
- Don’t worry if your cheesecake is slightly cracked on the top after baking. It will settle as it cools, and the sour cream topping will hide any imperfections.
- If you don’t want to use Limoncello (an Italian lemon-flavored liqueur), use two tablespoons lemon, orange, or lime juice.
- If you’d like to try different boozy options, substitute the 2 tablespoons of Limoncello for Grand Marnier, champagne, a sweet rosé, or strawberry liqueur.
More Cheesecake Recipes You Might Like:
Instant Pot Cheesecake
Ingredients
CRUST:
- ½ cup almonds finely chopped
- 9 whole graham crackers finely crushed
- 6 Tbsp. unsalted butter melted
- 2 Tbsp. brown sugar
- ¼ tsp. kosher salt
CHEESECAKE:
- 16 oz. cream cheese softened
- 2/3 cups granulated sugar
- 2 large eggs
- 1 Tbsp. vanilla extract
- 2 tsp. lemon zest
TOPPING:
- 1 pint strawberries hulled and sliced
- 2 Tbsp. granulated sugar
- 2 Tbsp. Limoncello optional
- ½ cup sour cream optional
- Lemon zest optional
Instructions
- Preheat oven to 350°F.
- In a medium bowl, stir together almonds, crushed graham crackers, melted butter, brown sugar, and salt.
- Line the bottom of a 7 to 8” springform pan with a disk of parchment paper. Firmly press crust mixture into bottom of pan using a measuring cup.
- Bake crust until set and slightly browned, about 10 minutes. Let cool slightly.
- In another medium bowl, beat cream cheese and sugar until smooth, about 1 minute. Add eggs, one at a time, beating at medium speed just until combined. (do not overbeat). Stir in vanilla extract and lemon zest.
- Spoon cream cheese mixture on top of crust, smoothing top. Tap cheesecake pan on counter several times to remove any air bubbles.
- Add 1 cup water to Instant Pot; place trivet in Instant Pot. Place springform pan inside Instant Pot.
- Place top on Instant Pot; twist to seal and lock. Turn Steam Release Valve to “sealing.” Set Instant Pot to cook at High Pressure for 26 minutes.
- After cooking is complete, let pressure release naturally (approximately 17 minutes). After that, manually release the pressure by turning the Steam Release Valve to “venting.”
- Carefully open Instant Pot lid to avoid dripping condensation on top of cheesecake. Use trivet handles to remove cheesecake from Instant Pot. Let cool, then wrap in plastic wrap, and refrigerate overnight.
- Thirty minutes before serving, stir together strawberries, sugar, and Limoncello, if using. Unwrap cheesecake. Remove from pan, and discard parchment paper.
- Place cheesecake on a cake plate or pedestal. Top with sour cream. Serve with strawberries. Garnish with lemon zest, if desired.
Notes
- If you want to save time, you don’t have to bake the crust first. Just press it in, then add your cheesecake filling.
- Don’t overbeat your cheesecake—it could cause it to fall during cooking. Use a hand mixer on medium speed, and stop beating as soon as the batter is smooth.
- There will be water on top of the cheesecake after cooking. Don’t worry about it. Simply blot the cheesecake with a paper towel to remove excess moisture.
- Alternatively, you can cover the springform pan with foil before you set it in the Instant Pot.
- Don’t worry if your cheesecake is slightly cracked on the top after baking. It will settle as it cools, and the sour cream topping will hide any imperfections.
- If you don’t want to use Limoncello (an Italian lemon-flavored liqueur), use two tablespoons lemon, orange, or lime juice.
- If you’d like to try different boozy options, substitute the 2 tablespoons of Limoncello for Grand Marnier, champagne, a sweet rosé, or strawberry liqueur.