Why You’ll Love this Creamy Instant Pot Cheesecake
Why would you ever go back to oven-baked cheesecake once you’ve tried this Instant Pot version?
Trust me, the pressure cooking method creates the silkiest, creamiest texture you can imagine. No more worrying about cracks or dry edges—just perfect consistency every time.
I’m obsessed with how foolproof this process is. The moist cooking environment practically guarantees success, even for cheesecake novices.
Plus, that hands-off cooking time gives me a chance to whip up a lemon curd topping or prepare some fresh berries.
The best part? No water bath fussiness or oven temperature stress. Just set it, forget it, and prepare for dessert glory.
What Ingredients are in Creamy Instant Pot Cheesecake?
For this dreamy Instant Pot cheesecake, we’re adapting traditional cheesecake ingredients to work perfectly with pressure cooking. The moisture-rich environment of the Instant Pot helps create that silky, crack-free texture we all crave in a good cheesecake.
And honestly, isn’t it nice to know exactly what goes into your dessert rather than wondering about all those mystery ingredients in store-bought versions?
- 2 cups shortbread cookie crumbs
- ¼ cup melted butter
- 3 (8 ounce) packages cream cheese, softened
- 1 cup sour cream
- 1 cup white sugar
- 4 eggs
- 1 teaspoon vanilla extract
- Fresh lemon juice (optional for flavor variation)
- Lemon zest (optional for flavor variation)
When shopping for ingredients, quality matters more than you might think. Look for full-fat cream cheese and sour cream—this isn’t the place to cut calories, as the fat content helps achieve that luxurious texture.
Room temperature ingredients are absolutely essential; cold cream cheese will leave lumps no matter how long you mix.
And while the recipe includes shortbread for the crust, graham crackers or digestive biscuits work beautifully too if that’s what you have in your pantry. Just make sure whatever cookies you choose will complement the creamy filling.
How to Make this Creamy Instant Pot Cheesecake
Let’s start with the foundation—a buttery, crisp crust. Mix 2 cups of shortbread cookie crumbs with ¼ cup melted butter until it resembles wet sand. Press this mixture firmly into the bottom of a 7-inch springform pan (the size that fits perfectly in most Instant Pots). Use the bottom of a measuring cup to really compact it—this helps prevent a crumbly mess when you’re serving later.
Pop the crust in the freezer while you prepare the filling.
Now for the star of the show—that velvety cheesecake filling. In a large bowl, beat 3 packages (8 ounces each) of softened cream cheese until smooth and fluffy. Add 1 cup of sugar and continue mixing until well incorporated, then blend in 1 cup of sour cream and 1 teaspoon of vanilla extract. Mix just until smooth, being careful not to overmix.
Gently add 4 eggs one at a time, beating on low speed after each addition. Want a lemony twist? Add some fresh lemon juice and zest like in the traditional recipe. Pour this silky mixture over your chilled crust.
Cover the springform pan with foil to prevent condensation from dripping onto your cheesecake. Pour 1 cup of water into your Instant Pot, place the trivet inside, and carefully lower your covered cheesecake onto the trivet.
Secure the lid, set the valve to “sealing,” and cook on high pressure for 35 minutes, followed by a natural release for 10 minutes. After that, carefully release any remaining pressure. The center might still look slightly jiggly—that’s perfect!
Allow the cheesecake to cool completely before refrigerating for at least 4 hours, though overnight is even better. The patience is worth it when you slice into that dreamy, crack-free perfection.
Creamy Instant Pot Cheesecake Substitutions and Variations
While many cherish the classic cheesecake recipe I’ve shared above, sometimes you might crave something different or need to work around dietary restrictions.
For a lemon twist, add 1/4 cup fresh lemon juice and zest like in that lemon meringue variation I adore.
Can’t do dairy? Try dairy-free cream cheese alternatives—they’ve come a long way, trust me.
For those cutting sugar, swap in a monk fruit sweetener at a 1:1 ratio.
Need it gluten-free? Replace graham crackers with crushed gluten-free cookies in the crust.
And chocolate lovers, fold in 1/2 cup mini chocolate chips. Who could resist that?
What to Serve with Creamy Instant Pot Cheesecake
A great cheesecake deserves equally magnificent accompaniments that complement its rich, creamy texture. I love pairing my Instant Pot cheesecake with fresh berry compotes—strawberries, blueberries, or raspberries provide that perfect sweet-tart contrast.
A drizzle of homemade caramel or chocolate sauce transforms it into something truly decadent.
For a citrusy twist, consider serving with lemon curd (about 1½ cups should do it) or a splash of fruit liqueur. Whipped cream is always a classic option, and don’t underestimate the power of toasted nuts for crunch.
The beauty of cheesecake? Whatever topping you choose becomes an extension of your personal style.
Final Thoughts
After mastering this Instant Pot cheesecake recipe, you’ll wonder why you ever bothered with the traditional oven method.
The pressure cooker creates that perfect, creamy texture without cracks or fuss—truly a game-changer for dessert lovers.
I’m convinced this technique produces more consistent results than conventional baking.
No water baths to leak, no opening the oven door to check, just set it and forget it simplicity.
While traditional recipes like lemon meringue cheesecake might tempt you back to the oven occasionally, I’ll stick with my Instant Pot for everyday cheesecake perfection.
Trust me, your guests will never guess your secret.
