Instant Pot® Cheesecake Recipe

Name: Instant Pot® Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust:; 3/4 cup crushed graham crackers; 2 teaspoons white sugar; 1 teaspoon ground cinnamon; 3 tablespoons melted butter; Batter:; 2 (8 ounce) packages cream cheese, at room temperature; 2/3 cup white sugar; 1/4 teaspoon kosher salt; 1 teaspoon vanilla extract; 1 lemon, zested; 2 eggs, at room temperature; 2/3 cup sour cream

Servings: persons

Crust:
3/4 cup crushed graham crackers
2 teaspoons white sugar
1 teaspoon ground cinnamon
3 tablespoons melted butter
Batter:
2 (8 ounce) packages cream cheese, at room temperature
2/3 cup white sugar
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1 lemon, zested
2 eggs, at room temperature
2/3 cup sour cream

1
["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(R); add the trivet. Lower the filled springform pan carefully into the Instant Pot(R). 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."]

621

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Crust:, 3/4 cup crushed graham crackers, 2 teaspoons white sugar, 1 teaspoon ground cinnamon, and more.

Yes, Instant Pot® Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Instant Pot® Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions