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The Best Instant Pot Cheesecake

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That I’ve made that is. This cheesecake won out over all the other cheesecakes I’ve made by being the creamiest, easiest Instant Pot Cheesecake.

The recipe and method are relatively simple and straightforward.

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Try these Sauces to drizzle over the top!

Try my recipe for the best instant pot cheesecake and see if you’re a believer like . It’s perfect alone or with something drizzled on top, try jam, Raspberry Sauce or Strawberry Puree.

#raspberrysaucerecipe #raspberrysauceforcheesecake #raspberrysauceeasy #fresh #raspberrysauce #raspberrysauceforicecream #raspberrysaucelowsuagr

Can You Make Cheesecake in an Instant Pot?

The answer is an enthusiastic YES YOU CAN! You can make them in a springform pan or small heatproof dishes right on the metal rack in your Instant Pot. (That little thing is called a trivet by the way)

The big secret I discovered after ruining a couple with soggy crusts is to cover your cake. Everyone knows if you’re cooking in a springform to cover the bottom with foil. In the Instant Pot, you have to cover the top too!

You can also make a little sling to go under the pan to help lift it out, but my trivet has handles on it, so I used those. Either way, you’re going to need something to lift that hot little pan out of the pot.

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How Long to Cook a cheesecake in the Instant Pot

Most Instant Pots will only hold a 6 or 7-inch springform, and an 8-inch pan is too big. Approximate cooking time for those sizes are:

  • 6-inch springform cooks for 37 minutes
  • 7-inch springform cooks for 35 minutes

If you cook it for the recommended time and it looks too jiggly, you can put it back in and set it to cook for two more minutes. The pot will come up to heat pretty quickly, so it doesn’t take too much longer.

What does too jiggly look like you ask? If the outer 2 inches of the top of the cake is set but the inner part wiggles it’s done. If anything more than the inner 2 inches, three on a 7-inch cake jiggles it probably needs two more minutes.

Where to find 6-Inch Springforms

Most box stores sell them in the baking area. I found mine in the local Fred Meyer store, not on the baking aisle but over in the home goods baking area. Some places to look are Target, Walmart, Joann’s, and Amazon.

Here’s the 6-inch pan on Amazon and then there’s is the 7-inch pan. Both easy to find on Amazon if you DON’T want to go looking all over for a pan.

Look if you’re buying a springform pan why not try my Instant Pot Brownie Recipe too? You will not be sorry! It’s AMAZING!

Cut fresh instant pot brownies


Yes, you read that right, OFFICIAL INSTANT POT SPRING FORM PANS. They are bigger so your bake time will be shorter just so you know…

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This is the Instant Pot I Currently use and can Recommend

Yield: 8 servings

The Best Instant Pot Cheesecake

The Best Instant Pot Cheesecake #instantpot #instantpotrecipe #instantpotcake #instantpotdessert #instantpotcheesecake

Did you know you can make a cheesecake in your instant pot? Well, YOU CAN and it's amazing! Try my recipe for the Best Instant Pot Cheesecake and you'll be a believer too!

Prep Time 15 minutes
Cook Time 37 minutes
Total Time 52 minutes


Graham Cracker Crust

  • 1 cup graham cracker crumbs
  • 2 TBSP Sugar
  • 2 TBSP melted butter

The Best Instant Pot Cheese Cake

  • 16 ounces cream cheese, room temperature
  • 6 TBSP Sugar
  • 2 tsp vanilla
  • 1/3 cup plain yogurt
  • 2 eggs


Graham Cracker Crust

  1. mix graham cracker crumbs and sugar, stir in melted butter
  1. press in the bottom of a 6 inch srpingform pan
  2. cover bottom of pan and sides with foil


  1. mix the cream cheese and sugar together until as smooth as possible, do not beat it
  2. add the vanilla and yogurt, stirring never beating
  3. add the eggs one at a time, stirring well after each addition, avoid beating in a bunch of air, you just want to combine the ingredients
  4. pour in the prepared crust
  5. cover with more foil
  6. put one cup of water in the inner pot of the Instant Pot and then the wire rack trivet
  7. if you need to make a little foil sling that goes under the pan to help lift it out of the pot
  8. place lid on the pot, turn the release valve to closed
  9. press manual pressure, high and set timer for 37 minutes for a 6 inch cake, 35 minutes for a 7 inch cake
  10. when the timer goes off, let it sit 10 minutes on natural release an then turn it to quick release
  11. peel off the foil and check the cake, the center should be jiggly but the outer 2 inches or so should be firmer
  12. if you think it's too jiggly, cover it again, reset the pot for 2-3 more minutes
  13. when finished removed all the foil, let cheesecake cool at room temperature for 2 hours and then put it in the fridge to until completely cool, it's best to let it rest at least 12 hours before slicing
  14. run a knife around the edge of the pan to loosen it and then open the springform pan
  15. add fruit to the top if desired

Nutrition Information



Serving Size

8 servings

Amount Per Serving Calories 344Total Fat 25gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 8gCholesterol 112mgSodium 274mgCarbohydrates 25gFiber 0gSugar 18gProtein 6g

This nutrition information was calculated using a computer program, results may vary.

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39 thoughts on “The Best Instant Pot Cheesecake”

  1. Hi. Recipe looks good and easy. However, I’m a little confused. You emphasize in the directions to STIR, don’t BEAT. Then the video shows you using a mixer… wouldn’t that be beating? Thank you.

    • YES! I know. It looks confusing, but I do reiterate that you should only stir with it not beat things.
      I’ll make sure to reiterate that once more. And thanks for letting me know it was confusing.

    • The crust is buttery enough you don’t need to do anything to get it out of the pan. Just press it in, and make sure the OUTSIDE of the pan is covered with foil.
      Once the crust and cheesecake have set up, your cheesecake should be able to be sliced and taken right off the springform bottom.

  2. I have made this cheesecake many times, it always comes out just perfect!! I like to add a chocolate ganache, pecans, and caramel sauce as the toppings.

  3. This was perfect. I added one minute of cooking and another minute natural release. My husband didn’t believe but he does now.

  4. Covering the springform pan with foil was the best tip ever! My first time making a cheesecake in the Instant Pot and it was the best! No cracks, no dents and the texture was velvety!!

  5. I’m looking to remove the entire cheesecake from the bottom of the springform pan. Am I able to use parchment in the installation so it’s easier to remove

  6. Sorry I’m tad lost.. you were using the foil on the outside of the pan??? Because I’m reading you do the crust but then you say cover it with foil. Sorry this will be my first time!!! Also can you add chocolate chips to the recipe?? Thank you!!

    • Cover the BOTTOM of the outside of the pan so no water gets in the crust. Then when you’re finished and ready to bake, cover the WHOLE thing with foil to tent it and keep out any water from condensing and dripping on the top!

  7. So my instant pot fits a 8 inch spring form pan. Will the recipe work with that size and if so does the cooking time change?

  8. This was my first time making a serious dessert in the Instant Pot and I have to admit I was a bit scared but this really turned out FABULOUS!! Thanks for a great recipe!

  9. Wow!!! So creamy and sweet but not too sweet. Big hit with the family!! We couldn’t wait the whole 12 hours, it was calling our names . I did substitute 1 tsp of lemon juice for one of the teaspoons of vanilla

  10. My maiden name was Sampson. Don’t see it too much with many things. I am going to try this cheesecake. Looks amazing.


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