Creamy Instant Pot Cheesecake: Easy, Decadent Delight

This Instant Pot Cheesecake offers a quick, creamy, and decadent dessert option perfect for any occasion.

Print Pin

Course: Dessert

Cuisine: American

Keyword: cake recipe, creamy cheesecake, Easy Dessert, Instant Pot Cheesecake, quick cheesecake

Prep Time: 15

Cook Time: 35

Chill Time: 4

Total Time: 4 40

Servings: slices

Calories: 340kcal

Equipment

Instant Pot
7-inch springform pan
Mixing bowl
spatula

Ingredients

For the Crust

1 cup Graham Crackers or gluten-free graham crackers
4 tablespoons Unsalted Butter melted; margarine can be used as a dairy-free substitute

For the Filling

16 ounces Cream Cheese full-fat, softened
⅔ cup Granulated Sugar sugar substitutes can be used for lower-calorie
3 large Eggs for vegan option, use flax eggs
1 cup Sour Cream Greek yogurt is a good alternative
1 teaspoon Vanilla Extract opt for pure vanilla for richer flavor

Instructions

Step-by-Step Instructions

Crush the graham crackers into fine crumbs, combine with melted butter, and press into the bottom of a springform pan to form the crust.
Beat softened cream cheese until smooth, then add sugar. Mix in eggs one by one, followed by sour cream and vanilla extract.
Pour the cheesecake filling over the crust and smooth the top with a spatula.
Add water to the Instant Pot, place the trivet inside, and place the springform pan on the trivet. Seal the lid and cook on high pressure for 35 minutes.
After cooking, allow a natural pressure release for 15 minutes before opening the valve.
Let the cheesecake cool to room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight.
Release the springform pan, slice the cheesecake, and serve with toppings like fresh fruit or whipped cream.

Notes

Use room temperature ingredients for a smooth filling and avoid overmixing to prevent cracks. A springform pan allows for easy removal and presentation.

Nutrition