How To Make the Easiest Instant Pot Cheesecake

As far as trendy recipes go, Instant Pot cheesecake lives up to its own hype. It requires half (yes, half!) the effort of classic cheesecake, and it’s so much lighter and creamier than even the best oven-baked versions. Our take on this cult-favorite dessert has the fewest ingredients possible, and is so unbelievably delicious, everyone who tries it immediately falls in love. Here’s how to make the easiest, tastiest Instant Pot cheesecake of all.

Classic cheesecake involves a lot of mixing, stirring, scraping, and creaming to create the perfect emulsion, then a low-and-slow bake in a water bath to achieve a creamy center without any cracks. The total time investment? At least one hour in the oven, one hour to cool, then anywhere from four to 24 hours in the fridge to chill.

Instant Pot Cheesecake requires way less work — you don’t have to pre-bake the crust, and the filling comes together with just a few pulses of the food processor. Plus, it needs just 10 minutes to come to pressure, 25 minutes of cooking time, and 20 minutes to cool. It does require an overnight rest in the fridge, but the incredible texture of this cake is well worth it.

But Instant Pot cheesecake isn’t just easier — it tastes better, too. Think of the Instant Pot as a turbo-charged steam bath (you pour a cup of water into the pot under the cake pan), creating an even creamier, silky-smooth result.

There are a lot of really good Instant Pot cheesecake recipes on the internet, but most require more ingredients (an extra egg yolk or two types of milk) or extra steps (creaming the sugar and cream cheese for the filling; chilling the crust). This recipe is the most stripped-down version — as few ingredients and dirty dishes as possible — while still giving you the same excellent texture and tangy-sweet flavor.

Philadelphia cream cheese is crucial to this cheesecake’s success. Typically we try not to call for specific brands, but a lot of poking around the Instant Pot Facebook community led me to the conclusion that not all cream cheeses are equal. Philadelphia brand has the perfect mix of fat and emulsifiers to create the the super-smooth texture that makes this Instant Pot cheesecake rave-worthy.

For the rest of the ingredients — sour cream, heavy cream, eggs, sugar, vanilla, flour, butter, graham crackers, and salt — feel free to use whatever brand you prefer or have on hand.

What Kind of Pan Do I Need for Instant Pot Cheesecake?

Given its interior diameter, the Instant Pot can only hold a seven-inch pan. You can use a small springform pan if you’ve got it, but we like this removable bottom pan because it’s easy to work with, and plenty deep for a tall cheesecake.

For easy removal, you’ll want to create a sling out of foil to place under the pan (alternatively, you can invest in a silicone sling for the Instant Pot). Then, after you pour in the filling, you’ll need to cover the cake with paper towels (to wick away moisture) as well as foil (to keep the moisture out).

How Long Before I Can Eat My Instant Pot Cheesecake?

After just 55 minutes of total Instant Pot time (coming to pressure, cook time, and natural release time), you’ll need to cool the cheesecake for an hour before refrigerating overnight. The top of your cheesecake might not be perfectly smooth (the quick pressure causes the batter to rise and fall) but a quick sour cream topping covers any cracks.

It’s important to refrigerate the cheesecake for at least eight hours before slicing, or the flavor and texture won’t be quite the same. However, your patience will be rewarded with the smoothest, creamiest cheesecake ever.

Serve your cheesecake with a classic cherry topping, or opt for one of these creative topping ideas.