Instant Pot Cheesecake

time to make

"I’ve made this a few times and it’s delicious!"  -Kelly

You will need...

For the crust Graham cracker crumbs Melted butter For the filling Cream cheese Sour cream  Powdered sugar Vanilla extract Eggs All purpose flour

Yeast Package


For the topping Fresh raspberries  Raspberry jam Water

Yeast Package

It's so easy!

It’s super quick, uses simple ingredients, and comes out beautifully every time!

Flour Bowl

Line springform pan with parchment. Grease the sides. Wrap the bottom in aluminum foil. Place in the middle of the folded aluminum sheet.


Finally, place the trivet inside the inner pot of the instant pot. Pour water on top


Combine graham cracker crumbs with melted butter. Whisk until combined, then pour into your prepared pan.


Press the mixture to the bottom and the sides of the pan.


Add cream cheese and sugar to a bowl. Using an electric mixer set to high, beat until smooth.


Then, add sour cream, vanilla extract, and flour. Beat for a few more seconds until mixed through.


Finally, add eggs and beat at low speed until just combined.


Pour the cheesecake filling into the crust and smooth it out with a spatula.


Place a piece of paper towel on top of the pan. This absorbs any condensation.


Cover the paper towel with another sheet of aluminum foil, wrapping it tightly around the top of the pan.


Use the sling to place the springform pan inside the Instant Pot. Fold the sides of the sling inside and then close the pot.


Press the manual button and set for 35 minutes on high pressure. Then, let the pressure release naturally for 20 minutes.


Remove the pan using the sling. Carefully unwrap the foil and remove the towel. Let it cool at room temperature for 1-2 hours.


Finally, cover with foil and refrigerate for 8 hours. When it's set, top with raspberry cheesecake topping, and enjoy!


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