Best 5 Instant Pot Cheesecake Recipes
Indulge in the creamy delight of a luscious cheesecake prepared effortlessly in your Instant Pot. Discover a collection of delectable recipes that cater to various dietary preferences and flavor cravings. From the classic New York-style cheesecake to lighter options like the no-bake version and even a vegan delight, these recipes offer a perfect balance of rich, creamy texture and a graham cracker crust that melts in your mouth. Each recipe provides step-by-step instructions, ensuring a stress-free baking experience. Whether you're a seasoned cheesecake enthusiast or a novice baker, these Instant Pot cheesecake recipes guarantee a delightful treat that will impress your family and friends.
Here are our top 5 tried and tested recipes!
INSTANT POT® CHEESECAKE
Cheesecake? In a pressure cooker? You bet. A creamy cheesecake relies on beating lots of air into the batter before cooking it. It also requires steaming. When you bake a cheesecake in the oven, you also need to put a pot of hot water underneath the springform pan to ensure the top of the cheesecake does not crack. In an Instant Pot®, all you need is a little water and the trivet. The result is a decadent cheesecake with no fuss. Serve with fruit on top, such as ripe blackberries.
Provided by Shauna James Ahern
Categories Desserts Cakes Cheesecake Recipes
Time 3h48m
Yield 8
Number Of Ingredients 11
Steps:
- Pulse graham crackers, 2 teaspoons white sugar, and cinnamon in a food processor. Pour in melted butter; pulse until fine crumbs form. Pat the crust into the bottom and 1 inch up the sides of a 6-inch springform pan. Put the pan in the freezer for 20 minutes.
- Mix cream cheese in the bowl of a stand mixer on medium-low speed until aerated and creamy, about 4 minutes. Add 2/3 cup sugar and salt; mix for 4 minutes more. Add vanilla extract and lemon zest; mix batter for 1 minute more.
- Crack 1 egg into the batter; mix for 1 minute. Add remaining egg; mix for 1 minute more. Stir in the sour cream; mix until it has disappeared into the batter, about 1 minute. Pour into the crust-lined pan. Make a loose tent over the pan with aluminum foil.
- Pour 1 1/2 cups of water into the bottom of the Instant Pot®; add the trivet. Lower the filled springform pan carefully into the Instant Pot®. Lock the lid into place.
- Choose the "Manual" setting; select high pressure. Set cook time for 40 minutes. When the timer goes off, allow pressure to naturally release for 18 minutes. Remove the lid. Check for doneness; edges should be set and the center should jiggle slightly when shaken.
- Transfer the cheesecake to the refrigerator. Chill for at least 2 hours, preferably overnight.
Nutrition Facts : Calories 396.8 calories, Carbohydrate 26.5 g, Cholesterol 128 mg, Fat 29.9 g, Fiber 0.4 g, Protein 7 g, SaturatedFat 18 g, Sodium 331.8 mg, Sugar 20.5 g
INSTANT POT® CHOCOLATE CHERRY CHEESECAKE
This decadent chocolate cherry cheesecake is made extra creamy by using Greek yogurt. The crust is prebaked and the cheesecake is then steamed in the Instant Pot®.
Provided by thedailygourmet
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 9h40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Pulse the chocolate wafers in a blender until finely ground. Spray the bottom of a cheesecake pan with cooking spray. Pour crumbs into the bottom of the pan and pour melted butter on top. Mix and lightly press crust over the bottom of the pan and slightly up the edges.
- Bake crust in the preheated oven until lightly browned, about 8 minutes. Remove from oven and cool completely.
- Combine cream cheese, eggs, sugar, yogurt, cornstarch, and cocoa powder in a bowl; beat with an electric blender until creamy. Fold in mini chocolate chips.
- Pour some of the cheesecake filling into the cooled crust. Top with a handful of sliced morello cherries. Repeat layers until all cherries and filling have been added.
- Pour 1/2 cup of water into a multi-functional pressure cooker (such as Instant Pot®). Add an elevated rack and set cheesecake pan on top of the rack. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 31 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 12 minutes. Unlock and remove the lid. Remove cheesecake and let cool. Cover and refrigerate before serving, 8 hours to overnight.
Nutrition Facts : Calories 444.8 calories, Carbohydrate 41 g, Cholesterol 117.3 mg, Fat 28.9 g, Fiber 1.5 g, Protein 8.5 g, SaturatedFat 16.7 g, Sodium 332.1 mg, Sugar 27.6 g
MALTED MILK INSTANT POT® CHEESECAKE
If you like malted milk balls, you will love this cheesecake! Perfect for Easter, when those colorful malted milk eggs are available, or anytime of the year using Whoppers® candies. Cheesecake can be decorated with additional candies, a chocolate drizzle, or however you like.
Provided by Kim's Cooking Now
Categories Desserts Cakes Holiday Cake Recipes
Time 4h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Line the bottom and sides of a 7x3-iinch springform pan with parchment paper.
- Combine crushed graham crackers, butter, and 2 teaspoons white sugar in a bowl. Pat crust mixture into the bottom of the prepared pan.
- Bake in the preheated oven until golden brown, about 10 minutes. Let cool completely.
- Blend cream cheese with a hand mixer in a bowl until completely smooth. Add 1/2 cup sugar and vanilla extract; blend until just incorporated. Pour in eggs, 1 at a time, mixing until just combined. Add sour cream and malted milk powder; mix for 30 seconds to combine. Stir in smashed malted milk candy using a rubber spatula. Pour batter into the prepared pan.
- Pour 1 cup of water into the bottom of a multi-functional pressure cooker (such as Instant Pot®). Add the trivet with the handles of the trivet folded towards the bottom. Lower the cheesecake-filled springform pan carefully into the cooker. Lock the lid into place.
- Choose the Manual setting. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Unlock and remove the lid, being careful not to let any of the condensation from the lid fall onto the cheesecake. Dab surface gently with a paper towel if so, to absorb any moisture. Cheesecake should jiggle slightly when shaken. Leave cheesecake inside of the pressure cooker, uncovered, for 1 hour.
- Transfer cheesecake to the refrigerator. Chill for at least 2 hours, preferably overnight, before serving.
Nutrition Facts : Calories 429.9 calories, Carbohydrate 36.5 g, Cholesterol 117.4 mg, Fat 28.7 g, Fiber 0.6 g, Protein 8.3 g, SaturatedFat 17.3 g, Sodium 299.9 mg, Sugar 27.5 g
LOW-CARB INSTANT POT® CHEESECAKE
Low-carb cheesecake in the pressure cooker.
Provided by pinksnowflakeliz
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 5h
Yield 8
Number Of Ingredients 6
Steps:
- Oil a springform pan that will fit inside your electric pressure cooker (such as Instant Pot®). Cover the bottom and sides of the pan tightly with a single sheet of aluminum foil to prevent water from entering.
- Blend cream cheese in a bowl using an electric mixer until completely smooth. Add sugar substitute, lemon zest, and vanilla extract; blend until just incorporated. Add eggs 1 at a time, mixing until just combined. Pour batter into the prepared pan.
- Place the rack inside your Instant Pot®. Add 1 inch of water to the pot. Lower the filled springform pan carefully onto the rack.
- Lock the lid into place. Bring to high pressure according to manufacturer's instructions; cook for 20 minutes.
- Release pressure through natural-release method, about 20 minutes. Remove cheesecake carefully. Remove foil and gently blot off any water that may have splashed onto the cheesecake. Cover with plastic wrap; refrigerate until set, 4 hours to overnight.
Nutrition Facts : Calories 295.6 calories, Carbohydrate 1.7 g, Cholesterol 108.1 mg, Fat 21.3 g, Protein 24.7 g, SaturatedFat 12.8 g, Sodium 189.3 mg, Sugar 0.3 g
INSTANT POT® CHOCOLATE CHEESECAKE
Heavenly smooth, easy peasy. Not too sweet or tangy. It's just right!
Provided by Suruchi K
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 8h48m
Yield 10
Number Of Ingredients 16
Steps:
- Wrap the bottom and sides of an 8-inch springform pan with aluminum foil.
- Combine graham cracker crumbs, butter, and salt in a bowl; mix thoroughly. Pour into the prepared pan; press tightly onto the bottom and up the sides of the pan using the bottom of a measuring cup. Freeze crust until firm, 10 to 15 minutes.
- Beat cream cheese, Neufchatel cheese, and 3/4 cup sugar in a bowl with an electric mixer until creamy, about 4 minutes. Beat in eggs one at a time; add vanilla. Beat in heavy cream.
- Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 2 minutes. Beat melted chocolate into the cream cheese mixture. Fold in flour.
- Pour chocolate cream cheese mixture over the chilled crust. Cover tightly with aluminum foil.
- Pour 1 1/2 cup water into the pot of an electric pressure cooker (such as Instant Pot®). Place the steam rack in the pot; set springform pan on top. Close and lock the lid. Set timer for 45 minutes. Set to high pressure according to manufacturer's instructions, 10 to 15 minutes.
- Release pressure naturally according to manufacturer's instructions, 10 to 12 minutes. Cool cheesecake to room temperature, about 1 hour.
- Combine cherries, apricot jam, and 2 tablespoons sugar in a saucepan over medium heat. Simmer until cherries are heated through and release some of their juices, 5 to 7 minutes.
- Mix water and cornstarch in a small bowl until smooth. Stir into the cherry mixture until thick and glossy, 2 to 3 minutes. Remove from heat; cool glaze to room temperature.
- Pour glaze over cheesecake and refrigerate until firm, at least 6 hours or overnight. Remove the springform ring and transfer cheesecake to a serving platter.
Nutrition Facts : Calories 567.8 calories, Carbohydrate 64.8 g, Cholesterol 102.3 mg, Fat 32 g, Fiber 3.1 g, Protein 9.4 g, SaturatedFat 18 g, Sodium 419.7 mg, Sugar 46.2 g
Tips:
- Use high-quality ingredients: Fresh cream cheese, sour cream, and butter will give you the best results. Opt for full-fat dairy products for a richer, creamier cheesecake.
- Make sure the cream cheese is softened: This will help it blend smoothly with the other ingredients. If the cream cheese is too cold, it will be difficult to mix and may cause lumps in the cheesecake.
- Don't overbeat the cheesecake batter: Overbeating can incorporate too much air into the batter, which can cause the cheesecake to rise too much and then fall, resulting in cracks. Mix just until the ingredients are well combined.
- Use a springform pan: This type of pan makes it easy to remove the cheesecake once it's baked. Be sure to grease the pan thoroughly to prevent the cheesecake from sticking.
- Bake the cheesecake in a water bath: This helps to create a moist, creamy cheesecake. Place the springform pan inside a larger baking dish filled with hot water. The water should come halfway up the sides of the springform pan.
- Don't overbake the cheesecake: The cheesecake is done when the center is just set. An instant-read thermometer inserted into the center should read 150°F (66°C). Overbaking can cause the cheesecake to become dry and crumbly.
- Chill the cheesecake before serving: This allows the cheesecake to firm up and develop its full flavor. Chill the cheesecake for at least 4 hours, or overnight, before serving.
Conclusion:
Using an Instant Pot to make cheesecake is a quick and easy way to enjoy this classic dessert. The Instant Pot creates a moist, creamy cheesecake that is perfect for any occasion. With a few simple tips, you can make a delicious cheesecake that everyone will love.
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