If you love cheesecake but find it challenging to make it, we have good news! This Easy Instant Pot Cheesecake Recipe is SUPER easy and guarantees you a perfect result every time!
You can easily make this wonderful Instant Pot dessert from scratch using simple, easy-to-find ingredients. It is the best Raspberry Cheesecake ever!
Get ready to rock the best cheesecake recipe with the delicious raspberry topping!
What is cheesecake?
Cheesecake is an increasingly popular dessert recipe that you make using some variation of soft cheese, such as cream cheese, ricotta, mascarpone, and in some cases, even cottage cheese.
Most cheesecakes have a bottom crust, usually (but not always) using graham crackers, that you then top with the cheesecake filling and a topping of your choice.
It is believed that cheesecake history originates from ancient Greece, where it was first made with ricotta cheese. The modern cheesecake with a crust, however, is an American recipe created after the invention of cream cheese.
Nowadays, cheesecake desserts are popular all around the world, and there are thousands of ways to make them!
Is cheesecake a cake or pie?
There has been plenty of debate over whether or not cheesecake is actually a cake, especially as it becomes more and more popular to make every year for the holidays!
Our Decadent Strawberry Swirl Cheesecake with strawberry topping is a hit during the holiday season, for example (and we highly recommend trying it!).
The truth is, no one can seem to agree whether cheesecake is a cake, pie, or tart. Because cheesecake primarily consists of a cheese filling contained by a crust, many people consider it to be a pie.
However, because it does not have a pastry topping, the argument that cheesecake is a tart can be made.
No matter what you call it, cake, pie, or tart, cheesecake is one thing for sure: and that’s delicious! Especially this pressure cooker cheesecake.
Ingredients for Cheesecake
This pressure cooker cheesecake calls for very common ingredients that you can easily find in local stores. You can top your cheesecake anyway you like, but for this recipe, we use fresh raspberries and raspberry jam as our topping.
Cheesecake crust recipe:
- 1 1/3 cup graham cracker crumbs from about 9 crackers or petit beurre cookies
- 1/3 cup melted butter
Cheesecake filling recipe:
- 16 oz cream cheese 2 packages
- 7/8 cup sour cream
- 1 1/2 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 tbs all-purpose flour or cornstarch
Raspberry sauce for cheesecake:
- 2 cups fresh raspberries about 9 oz
- 2 tbsp raspberry jam
- 2-3 tbs water optional, to dissolve the jam
Is cheesecake gluten-free?
The short answer is no, but it can be! Classic cheesecake is not gluten free due to its graham cracker crust. In addition, the filling often contains some wheat flour, which contains gluten.
However, the good news is, it is not hard to make any cheesecake recipe gluten free: the easiest way is to use gluten free graham crackers or cookies for the crust and to substitute the flour in the filling with cornstarch.
How to Make Homemade Cheesecake in Instant Pot
- Prepare a springform pan: Line a 7-inch springform pan with a circle of parchment paper. Lightly grease the sides of the pan.
- Make the crust: Crush about 9 graham crackers to make 1 1/3 cup graham cracker crumbs, then mix them with 1/3 cup melted butter and press them to the bottom of a springform pan.
- How to make cheesecake filling: Beat together 16 oz. cream cheese (2 packages), 7/8 cup sour cream, 1 1/2 cup powdered sugar, 2 tsp. vanilla extract, 2 eggs, and 1 Tbsp. all purpose flour (or cornstarch) until smooth.
- Be careful: add the eggs LAST and do not beat them for a long time. This will make your filling less prone to crack and will keep the texture nice and creamy.
Make sure to add the eggs last and beat them for the shortest time. - Pour the filling into the crust in the pan and smooth it out with a spatula. Wrap the pan very well in aluminum foil! This step is CRUCIAL to avoid water entering into your instant pot cake.
Also, make an aluminium foil sling, which will help you insert the springform pan and take it out of the instant pot. To do this, cut a long sheet of aluminum foil (about 15 inches) and fold it three times lengthwise. Place the pan in the middle of the folded sheet. - Place a piece of paper towel on top of the pan: it will stay there while baking to stop condensed water from falling onto the cheesecake. Cover the paper towel with another sheet of aluminum foil. Wrap the foil tightly around the top of the pan.
Wrap the pan in aluminum foil.
Add the filling to the pan.
Place a paper towel on top, then cover with another sheet of aluminum foil.
Create a “sling” with a long piece of aluminum foil that will wrap around the pan to help you lift it in and out of the Instant Pot. - Place the trivet into the base of the Instant Pot and add 1 1/2 cups water on top. Use the sling to insert the springform pan into the Instant Pot. Fold the sides of the sling down, then close the lid.
- Make sure that the valve is set to SEAL. Press the MANUAL button and set the time at 35 minutes at HIGH pressure. It will take about 20 minutes for the pressure to build, and then it will time the 35 minutes.
- Once done, let the pressure release naturally for 20 minutes. If there is any remaining pressure, release it through the valve.
- Remove the cheesecake using the sling and let it cool to room temperature. Have a towel ready to place under the pot as it will be wet.
- Unwrap the foil and remove the paper towel, then cover with cling wrap and refrigerate for 6-8 hours or overnight. Add the topping before serving.
- This easy baked cheesecake recipe can be prepared in just a few simple steps, and the result is well worth it. Pressure cooker cheesecake is creamy and delicious, especially with fresh raspberry topping.
How to Make Raspberry Sauce for Cheesecake
- Heat 2 Tbsp. raspberry jam in the microwave for a few minutes. Add water if necessary to make it thin as a sauce.
- Arrange 2 cups of fresh raspberries on top of the cheesecake. Spoon the jam over the fruit.
How to Tell When Cheesecake is Done
When you bake a cheesecake in the oven, one of the greatest challenges is knowing when it is done. The general rule is that the cheesecake should be set, but the center is still a little jiggly. But, to bake the cheesecake in the oven, you need a bit of experience to make sure it’s done properly!
That is not a problem with this Instant Pot dessert recipe! Even if you are baking a cheesecake for the first time, you can’t go wrong with pressure cooker cheesecake. It is so easy and it comes out perfectly every time.
You just need to set the exact timing and the rest is done in the Instant Pot. When you remove the cheesecake, you will see how nicely it is baked. Cracks are more unlikely to happen in Instant Pot baking than in the oven, resulting in a beautiful, perfect cheesecake.
How long does cheesecake last?
Cheesecake can last 3 to 5 days in the fridge, covered with firm cling wrap or aluminum foil.
Can you freeze cheesecake?
Yes! The best way to freeze leftover cheesecake is by cutting it into individual slices and placing the slices in plastic containers.
If you want to keep a whole cheesecake in the freezer, place it on a hard cardboard bottom or on a plate, cover it the whole way around with cling wrap, and then cover it again with aluminum foil.
Before wrapping and freezing, make sure your Instant Pot Cheesecake recipe has reached room temperature.
What to Serve with Instant Pot Cheesecake
The best cheesecake recipe doesn’t need really anything else. It is decadent and delicious, pure pleasure on a plate!
In any case, you can enjoy your Instant Pot Cheesecake recipe with a cup of coffee or tea, or try a different topping other than raspberry sauce for cheesecake.
A glass of nice sparkling wine or rose will also go very well with it. Here are some suggestions:
- Caramel Apple Sangria (Apple Pie Sangria)
- Moscato Sangria (Moscato Wine Cocktail)
- Rose Sangria with Summer Berries
- Blueberry Fruity Sangria Recipe
Instant Pot Cheesecake is one of the ultimate cheesecake recipes that everyone should try! It is also one of the best instant pot recipes that you can imagine.
You will never second guess how to make cheesecake again after trying this simple and yet absolutely fantastic Instant Pot cheesecake recipe!
Please let us know what you think of this instant pot dessert recipe! If you liked it, please share using the buttons below, and let us know with a comment and rating!
Our Favorite Instant Pot Recipes
Instant Pot Dinner Ideas
- Mexican Instant Pot Chicken and Rice Soup
- Instant Pot Pot Roast Recipe
- Instant Pot Mashed Potatoes
- Zuppa Toscana Instant Pot Soup (Olive Garden Zuppa Toscana)
- Easy Beef Stew in Instant Pot
- Easiest Slow Cooker Brisket (Instant Pot Brisket)
- Instant Pot Mushroom Risotto
- Reverse Sear Instant Pot Prime Rib
Other Easy Dessert Recipes with Few Ingredients
- Strawberry Ice Cream Shortcake
- Homemade Strawberry Shortcake Biscuits
- Ina Garten Apple Crisp
- Strawberry Dole Whip
- Lemon Jello Poke Cake with Raspberry Jam
- Low Carb Cake with Strawberry Glaze
📌 Click here to save this recipe on Pinterest!
Instant Pot Cheesecake Recipe
Equipment
- Instant Pot
- 7 inch spring form pan
- Handheld electric mixer
Ingredients
For the crust:
- 1 1/3 cup graham cracker crumbs from about 9 crackers
- 1/3 cup melted butter
For the filling:
- 16 oz cream cheese 2 packages
- 7/8 cup sour cream
- 1 1/2 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 tbs all purpose flour or cornstarch
For the topping:
- 2 cups fresh raspberries about 9 oz
- 2 tbs raspberry jam
- 2-3 tbs water optional, to dissolve the jam
Instructions
- Line a 7 inch spring form pan with a circle of parchment paper. Grease gently the sides of the pan.
- Wrap the bottom of the pan tightly in aluminium foil. This is necessary because the cheesecake will be baked at water bath in the instant pot.
- Cut a long sheet of aluminium foil (about 15 inches) and fold it in three lengthwise. Place the pan in the middle of the folded sheet: that will be the improvised sling which will help to insert the pan in the instant pot and to take it out.
- Place the trivet inside the inner pot of the instant pot. Pour 1 1/2 water on top.
Cheesecake crust recipe:
- In a bowl combine graham cracker crumbs with melted butter. Whisk until combined.
- Press the mixture to the bottom and the sides of the prepared pan.
Cheesecake filling recipe:
- In a large mixing bowl using an electric mixer at high speed, beat together cream cheese and powdered sugar until smooth. Add sour cream, vanilla extract and flour and beat at high speed for few more seconds, until combined. Add the eggs and beat shortly at a low speed just until absorbed.
- Pour the filling into the crust and smooth it out with a spatula. Place a piece of paper towel on top of the pan: it will stay there during the baking to avoid condensed water falling onto the cheesecake. Cover the paper towel with another sheet of aluminium foil. Wrap the foil tightly around the top of the pan.
- Use the sling to place the spring form pan inside the instant pot. Fold the sides of the sling inside and then close the instant pot with the lid.
- Make sure that the valve is set to SEAL. Press the MANUAL button and set the time at 35 minutes at HIGH pressure. It will take about 20 minutes for the pressure to build and then it will time the 35 minutes. Once the instant pot has finished, let the pressure release naturally for 20 minutes. If there is any remaining pressure, release it through the valve.
- Open the instant pot and remove the pan using the sling once again. Place the spring form pan on the counter (it will be wet so place a tea towel or kitchen paper underneath). Unwrap the foil, remove the paper towel and let the cheesecake cool for 1-2 hours at room temperature.
- Cover the pan with aluminium foil or cling film and refrigerate for 6 to 8 hours or overnight.
Raspberry sauce for cheesecake:
- Heat the jam in the microwave for few minutes. Add water if necessary to make it thin as a sauce.
- Arrange the raspberries on top of the cheesecake. Spoon the jam over the fruit.
Notes
- Cookies instead of crackers: Graham crackers can be substituted with petit beurre cookies or any other plain sugar cookies. You will need about 1 1/3 cup or 4.5 oz cookie crumbs
- 7-inch spring form pan or smaller only: You can only use up to 7 inch spring form pan for this cheesecake. A larger pan will not fit in the instant pot.
- Heating the jam: If you don’t have access to a microwave or if you would prefer to, you can heat the jam in a saucepan over medium heat. Stir continuously to avoid burning.
Nutrition
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