Instant Pot Cheesecake

Cheesecake is probably my favorite dessert. My mom has made one as my birthday cake more than once over the years, and a slice still feels like the best way to celebrate another year.

This Instant Pot cheesecake recipe has a buttery graham cracker crust and a creamy vanilla filling with a little tang from honey vanilla Greek yogurt. It takes about 15 minutes of prep and 45 minutes in the pressure cooker, then needs at least 4 hours in the fridge. So plan on about 6 hours start to finish.

Making it in the Instant Pot means you can skip the fussy oven water bath. The cheesecake sits on a trivet above a little water, and that gentle steam is exactly what a cheesecake filling likes.

Why This Recipe Works

This one checks a lot of boxes for a special-occasion dessert.

• A familiar combination of flavors. Graham crackers, cream cheese, and vanilla give this cheesecake its classic flavor, with honey vanilla yogurt adding sweetness and tang.
• No oven space needed. The cheesecake cooks on a trivet inside the Instant Pot, which is a big help around the holidays when the oven is already busy with dinner.
• Dessert is done before the big day. Since it needs to chill anyway, you can make it the day before and cross dessert off your list early. Left in the springform pan, it’s also easy to carry along to a birthday dinner or holiday gathering.
• A simple finish. Fresh berries add color and a little tartness without needing to make another topping.

Ingredients

Graham crackers and salted butter: These two come together for the crust. Salted butter adds just enough salt to balance the sweet crumbs. If you only have unsalted, add ¼ teaspoon of salt.

Powdered sugar: This sweetens both the crust and the filling, and it melts right into the cream cheese for a silky texture. Stick with powdered sugar here, since granulated sugar measures differently and can change the texture.

Cream cheese and eggs: Set these out ahead of time so they come to room temperature. Softened cream cheese blends smoothly without lumps, and room-temperature eggs mix in easily without overworking the filling.

Honey vanilla Greek yogurt and vanilla extract: The yogurt gives the filling its creaminess and a little tang, and the vanilla rounds everything out. Honey Greek yogurt or vanilla Greek yogurt will work in a pinch, but skip plain Greek yogurt, since the filling counts on that extra sweetness.

How to Make Instant Pot Cheesecake

This recipe comes together in a few easy stages, and the Instant Pot does most of the work.

1. Press an even crust. Pulse the graham crackers into fine crumbs, then mix in the butter. The crumbs should hold together when pressed. Pack them firmly into the bottom and halfway up the sides of the springform pan, keeping the corner where the base meets the sides from getting too thick. Freeze the crust while you make the filling.
2. Make a smooth filling. Mix the softened cream cheese and powdered sugar on medium-low speed, stopping once smooth. Beat in the yogurt and vanilla, then fold in the eggs with a rubber spatula. Mix just until combined so you don’t whip extra air into the filling.
3. Remove trapped bubbles and cover. Pour the filling into the chilled crust and gently tap the pan on the counter, then pop any bubbles that rise to the surface. Lay a paper towel over the pan without letting it touch the filling, then cover loosely with foil to catch condensation.
4. Cook above the water. Set the pan on the trivet, or use a sling to lower it into the Instant Pot. Pressure cook on high, then let the pressure release naturally for 10 minutes before quick-releasing the rest.
5. Check for doneness. The edges should be set, the center should have a slight wobble when you nudge the pan, and the center should read 150°F on an instant-read thermometer. If the center still moves like liquid, re-cover it and pressure cook for 5 more minutes, followed by a 10-minute natural release. Check again, and repeat if needed.
6. Let chilling finish the job. Cool the cheesecake on a wire rack for about 1 hour, then gently loosen the edge with a butter knife and refrigerate it for at least 4 hours or overnight. Leave the springform ring in place until the cheesecake is fully chilled and ready to serve.

Recipe Tips

A few little things make this cheesecake easier to handle, from the pot to the plate.

• Check the equipment before mixing. Place the empty springform pan on the trivet inside the cooker to check the fit. Account for the pan’s latch and the sling, and make sure the lid can close properly.
• Keep the pan level. A tilted pan can leave the filling deeper on one side. Set it squarely on the trivet before closing the cooker.
• Blot away condensation gently. If a little water collects on the cooked cheesecake, dab it with the corner of a clean paper towel rather than dragging the towel across the soft surface.
• Slice with a clean knife. Warm the blade in hot water, wipe it dry, and clean it between cuts to keep the filling from building up on the knife.

Make-Ahead & Storage

Make ahead: Prepare the cheesecake up to 2 days before serving. Let it cool, cover it, and refrigerate overnight in its springform pan. Add the berries after removing the ring, shortly before serving.

Refrigerator storage: Keep the cheesecake tightly covered in the refrigerator and enjoy it within 3-4 days. Store fresh berry toppings separately when possible.

Freezing: Freeze the cheesecake whole or in individual slices, without the berries, for up to 2 months. Wrap the fully chilled cheesecake in plastic wrap and then foil. Thaw it in the refrigerator overnight before serving.

What to Serve With Instant Pot Cheesecake

Classic toppings are an easy way to dress up a plain slice. Spoon on cherry pie filling for a nostalgic finish, or drizzle each slice with chocolate sauce or a little bourbon caramel sauce. A dollop of homemade whipped cream works with all of them. Around the holidays, serve slices with hot coffee or a warm mug of crock pot mulled cider.

FAQ

Can I make this in a 6-quart Instant Pot?

Yes! Use a 7-inch springform pan instead of the 8-inch. You may end up with a little extra filling, so don’t overfill the pan. The thicker layer may need more time, so check that the center reaches 150°F before cooling.

Why is the center still jiggly after cooking?

That’s normal! Cheesecake keeps firming up as it cools and chills. A wobbly spot about the size of a half-dollar in the center is exactly what you want, as long as the center reads 150°F. If the wobbly area is a lot bigger than that, it just needs more time. Re-cover it and give it another round in the pot, then check again.

Why did my cheesecake crack?

Cracks usually come from overmixing, which whips in extra air, or overcooking, which makes the filling shrink and split. Mix just until combined, fold in the eggs gently, and don’t keep cooking once the center has that small, gentle wobble. If a crack still shows up, don’t worry. Any of the toppings above will cover it nicely.

More Cheesecake Recipes to Try

If cheesecake is your favorite dessert too, here are a few more to add to your list.

• Mini Pumpkin Cheesecake with Gingersnap Crust
• No Bake Peanut Butter Cheesecake
• New York Style Cheesecake
• Sopapilla Cheesecake