I can’t get over how thick, creamy, and bakery-worthy this Instant Pot Cheesecake turns out. That buttery graham cracker crust and silky sweet filling make every slice irresistible.
I’m obsessed with this Instant Pot cheesecake because it comes out thick, creamy, and ridiculously smooth every time. I love the way the graham cracker crumbs turn into that sturdy, buttery crust that actually holds up under all that rich filling.
And the full fat cream cheese gives it that dense bakery-style bite I can never resist. No sad, wobbly slice.
Just a clean cut, a silky center, and that sweet tang that keeps me going back with a fork. But the best part?
It tastes like I fussed over it all day, when really, I get to enjoy cheesecake.
Ingredients
- Graham cracker crumbs make that sweet, sandy crunch everyone secretly loves.
- A little sugar in the crust helps it taste cookie-like, not bland.
- Melted butter holds the crust together and brings that cozy bakery smell.
- Full-fat cream cheese is the star, rich, tangy, and totally worth it.
- Sugar keeps the filling smooth and sweet without going candy-level.
- Sour cream adds tang, so the cheesecake doesn’t taste flat or too heavy.
- Heavy cream makes the texture extra silky, like a fancy slice.
- Eggs give structure, so it sets up creamy instead of soupy.
- Vanilla makes everything warmer and more dessert-y.
You’ll miss it if skipped.
- Lemon juice is optional, but it brightens the whole thing fast.
- Fine salt keeps the sweetness balanced.
Basically, it makes flavors pop.
- Extra sour cream topping adds a soft tangy finish.
Plus, it looks pretty.
- Water in the Instant Pot creates steam for that gentle, crack-free bake.
Ingredient Quantities
- Graham cracker crumbs 1 1/2 cups (about 150 g)
- Granulated sugar 2 tablespoons (for crust)
- Unsalted butter melted 6 tablespoons (85 g)
- Full fat cream cheese 24 ounces (3 packages), softened
- Granulated sugar 1 cup (200 g)
- Sour cream 1/2 cup (for batter)
- Heavy cream 1/2 cup
- Large eggs 3, room temperature
- Pure vanilla extract 1 teaspoon
- Fresh lemon juice 1 tablespoon (optional, brightens flavor)
- Fine salt 1/4 teaspoon
- Sour cream 1/2 cup plus 1 tablespoon sugar for optional topping
- Water 1 cup for the Instant Pot
How to Make this
1. Prepare crust: combine 1 1/2 cups graham cracker crumbs, 2 tablespoons granulated sugar, and 6 tablespoons melted unsalted butter; press firmly into the bottom of a 7 or 8 inch springform pan and chill while you make the filling.
2. Beat filling base: in a large bowl, beat 24 ounces softened full fat cream cheese with 1 cup granulated sugar until very smooth and free of lumps.
3. Add creamy ingredients: mix in 1/2 cup sour cream, 1/2 cup heavy cream, 1 teaspoon pure vanilla extract, 1 tablespoon fresh lemon juice if using, and 1/4 teaspoon fine salt until incorporated.
4. Add eggs: add 3 room temperature large eggs one at a time, mixing on low speed and stopping as soon as each is combined to avoid incorporating air.
5. Assemble: pour the batter over the chilled crust in the springform pan and smooth the top; cover the pan tightly with heavy duty foil to prevent water from getting in.
6. Set up Instant Pot: pour 1 cup water into the bottom of the Instant Pot, place the trivet inside, set the covered pan on the trivet, close the lid, and seal the valve.
7. Pressure cook and release: cook on High pressure for 35 minutes, then allow a natural pressure release for 10 to 15 minutes before doing a quick release and carefully removing the pan.
8. Cool and top: remove foil and let cheesecake cool on a wire rack until lukewarm, then mix 1/2 cup sour cream with 1 tablespoon sugar and gently spread this topping over the slightly cooled cheesecake.
9. Chill and set: refrigerate the cheesecake uncovered until fully set, at least 4 hours but preferably overnight.
10. Unmold and serve: run a thin knife around the pan edge, release the springform, slice with a warm clean knife for neat slices, and serve.
Equipment Needed
1. 7 or 8 inch springform pan
2. Instant Pot with trivet
3. Large mixing bowl and medium bowl
4. Electric hand mixer or stand mixer with paddle attachment
5. Measuring cups and spoons
6. Rubber spatula and flexible offset spatula
7. Heavy duty aluminum foil and kitchen towel for wrapping
8. Wire cooling rack
9. Sharp chef knife or thin-bladed knife for slicing
10. Liquid measuring cup and small whisk for topping mix
FAQ
THE BEST INSTANT POT CHEESECAKE Recipe Substitutions and Variations
- Graham cracker crumbs: use crushed digestive biscuits or vanilla wafers in a 1 to 1 ratio (about 1 1/2 cups); for gluten free use gluten free graham or almond flour, pressing firmly for the crust.
- Unsalted butter (melted): substitute melted coconut oil or melted light butter/margarine 1 to 1, keeping in mind coconut oil adds a slight coconut flavor.
- Full fat cream cheese: use mascarpone or a mix of 2 parts cream cheese to 1 part Greek yogurt for a tangier, lighter texture; if using Neufchatel use a slightly longer beat time to remove moisture.
- Sour cream (in batter or topping): swap plain full fat Greek yogurt cup for cup for similar tang and thickness; for a dairy free version use coconut yogurt.
Pro Tips
1. Bring everything to room temperature and be patient when mixing the eggs in. Cold ingredients or overbeating trap air and cause cracking or a bumpy top. Add eggs one at a time, mix gently on low, and stop as soon as each is just combined.
2. Wrap the springform pan tightly in heavy-duty foil, then double-wrap if the foil seems thin. That extra waterproofing prevents any steam or water from seeping into the cake during the pressure cook, which would ruin the texture.
3. Cool gradually to minimize cracks. After pressure cooking and releasing, let the pan sit on a wire rack until lukewarm before adding the sour cream topping. Then chill uncovered until mostly set before covering and moving to the fridge overnight for best texture.
4. Warm your knife between slices and wipe it clean between cuts for picture-perfect pieces. Run the blade under hot water, dry it, slice, then repeat. This keeps edges smooth and neat.
5. For brighter flavor without changing texture, add the lemon juice but taste the batter before adding the full tablespoon. A little goes a long way, so adjust to your preference.
THE BEST INSTANT POT CHEESECAKE Recipe
I can’t get over how thick, creamy, and bakery-worthy this Instant Pot Cheesecake turns out. That buttery graham cracker crust and silky sweet filling make every slice irresistible.
12
servings
478
kcal
Equipment: 1. 7 or 8 inch springform pan
2. Instant Pot with trivet
3. Large mixing bowl and medium bowl
4. Electric hand mixer or stand mixer with paddle attachment
5. Measuring cups and spoons
6. Rubber spatula and flexible offset spatula
7. Heavy duty aluminum foil and kitchen towel for wrapping
8. Wire cooling rack
9. Sharp chef knife or thin-bladed knife for slicing
10. Liquid measuring cup and small whisk for topping mix
Ingredients
-
Graham cracker crumbs 1 1/2 cups (about 150 g)
-
Granulated sugar 2 tablespoons (for crust)
-
Unsalted butter melted 6 tablespoons (85 g)
-
Full fat cream cheese 24 ounces (3 packages), softened
-
Granulated sugar 1 cup (200 g)
-
Sour cream 1/2 cup (for batter)
-
Heavy cream 1/2 cup
-
Large eggs 3, room temperature
-
Pure vanilla extract 1 teaspoon
-
Fresh lemon juice 1 tablespoon (optional, brightens flavor)
-
Fine salt 1/4 teaspoon
-
Sour cream 1/2 cup plus 1 tablespoon sugar for optional topping
-
Water 1 cup for the Instant Pot
Directions
- Prepare crust: combine 1 1/2 cups graham cracker crumbs, 2 tablespoons granulated sugar, and 6 tablespoons melted unsalted butter; press firmly into the bottom of a 7 or 8 inch springform pan and chill while you make the filling.
- Beat filling base: in a large bowl, beat 24 ounces softened full fat cream cheese with 1 cup granulated sugar until very smooth and free of lumps.
- Add creamy ingredients: mix in 1/2 cup sour cream, 1/2 cup heavy cream, 1 teaspoon pure vanilla extract, 1 tablespoon fresh lemon juice if using, and 1/4 teaspoon fine salt until incorporated.
- Add eggs: add 3 room temperature large eggs one at a time, mixing on low speed and stopping as soon as each is combined to avoid incorporating air.
- Assemble: pour the batter over the chilled crust in the springform pan and smooth the top; cover the pan tightly with heavy duty foil to prevent water from getting in.
- Set up Instant Pot: pour 1 cup water into the bottom of the Instant Pot, place the trivet inside, set the covered pan on the trivet, close the lid, and seal the valve.
- Pressure cook and release: cook on High pressure for 35 minutes, then allow a natural pressure release for 10 to 15 minutes before doing a quick release and carefully removing the pan.
- Cool and top: remove foil and let cheesecake cool on a wire rack until lukewarm, then mix 1/2 cup sour cream with 1 tablespoon sugar and gently spread this topping over the slightly cooled cheesecake.
- Chill and set: refrigerate the cheesecake uncovered until fully set, at least 4 hours but preferably overnight.
- Unmold and serve: run a thin knife around the pan edge, release the springform, slice with a warm clean knife for neat slices, and serve.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 139g
- Total number of serves: 12
- Calories: 478kcal
- Fat: 37.5g
- Saturated Fat: 21.7g
- Trans Fat: 0.42g
- Polyunsaturated: 1.7g
- Monounsaturated: 10g
- Cholesterol: 143mg
- Sodium: 313mg
- Potassium: 133mg
- Carbohydrates: 32.5g
- Fiber: 0.5g
- Sugar: 26.3g
- Protein: 6.5g
- Vitamin A: 750IU
- Vitamin C: 0.17mg
- Calcium: 100mg
- Iron: 0.79mg
