Ever stare at your Instant Pot and think it’s just for soups and stews? Think again. What if I told you that this magical kitchen gadget is your secret weapon for the creamiest, most foolproof cheesecake you’ve ever made? Learning How To Make Cheesecake In An Instant Pot is a total game-changer, turning a notoriously finicky dessert into a simple, stress-free delight. Say goodbye to cracked tops and uneven baking forever. The pressure cooker creates a perfectly humid, steamy environment that gently cooks the custard to silky perfection. Ready to be a dessert hero? Let’s dive in.
Why Use an Instant Pot for Cheesecake?
It sounds a little wild, right? A pressure cooker for a delicate dessert? But there’s some serious science behind why this method is superior. An electric pressure cooker creates a sealed, high-humidity environment. This is essentially a perfect, super-charged water bath (or bain-marie) without the sloshing-hot-water-everywhere mess. This steam bath ensures the cheesecake cooks incredibly evenly, preventing the edges from overbaking while the center catches up. The result? A uniformly creamy texture from edge to edge and, most importantly, a beautiful, crack-free surface. It’s less about pressure and more about the controlled, steamy environment it creates.
Gathering Your Gear: The Essentials
Before we get to the good stuff, let’s make sure you have the right tools for the job. Having these ready will make the process smooth as silk.
- An Electric Pressure Cooker: Any 6-quart or 8-quart model like an Instant Pot will work perfectly.
- A 7-Inch Springform Pan: This is the most common size that fits inside a 6-quart pot. Always measure your inner pot to be sure!
- A Trivet with Handles: Your Instant Pot likely came with one. This little metal rack is crucial for keeping the pan out of the water.
- Aluminum Foil: You’ll need it to create a sling for easy lifting and to cover the pan.
- An Electric Mixer: A hand mixer or stand mixer will make getting that lump-free cheesecake filling a breeze.
Your Step-by-Step Guide: How to Make Cheesecake in an Instant Pot
Alright, let’s walk through the process together. Don’t worry, it’s easier than it sounds. I remember the first time I tried this, I was sure I’d end up with a soggy mess, but I was blown away by the perfect result. You will be too.
Step 1: Nailing the Perfect Crust
The foundation of any great cheesecake is a solid crust. We’re keeping it classic and simple.
- Crush Your Crumbs: Take about 1.5 cups of graham cracker crumbs (or digestive biscuits, Biscoff cookies—get creative!), 2 tablespoons of sugar, and a pinch of salt. Pulse them in a food processor or place them in a zip-top bag and go to town with a rolling pin.
- Add the Butter: Pour in 6 tablespoons of melted unsalted butter and mix until it looks like wet sand.
- Press it In: Firmly press the crumb mixture into the bottom and slightly up the sides of your 7-inch springform pan. Use the bottom of a flat glass to get it nice and even.
- Pre-Bake or Chill: You can pop this in a 350°F (175°C) oven for 10 minutes to set it, or just stick it in the freezer while you make the filling. The freezer method works great and keeps the kitchen cool.
Step 2: Mixing the Silky-Smooth Filling
The key to a creamy, not-chunky cheesecake filling is using room temperature ingredients. Seriously, don’t skip this. Set your cream cheese, eggs, and sour cream out on the counter for at least an hour before you begin.
“The single biggest mistake home bakers make with cheesecake is using cold cream cheese. It guarantees a lumpy batter. Letting it soften properly allows it to blend into a perfectly smooth, velvety emulsion, which is the secret to that luxurious texture.” – Chef Isabella Rossi, Pastry Expert
Here’s the mixing mantra: low and slow. Over-beating incorporates too much air, which can cause cracks.
- Beat the Cream Cheese: In a large bowl, beat 16 ounces (two blocks) of room-temperature, full-fat cream cheese with 3/4 cup of granulated sugar and a pinch of salt on low speed until it’s completely smooth and has no lumps.
- Add the Wet Ingredients: Scrape down the sides of the bowl. Add 1/2 cup of sour cream (or full-fat Greek yogurt) and 1 teaspoon of vanilla extract. Mix on low until just combined.
- Incorporate the Eggs: Add 2 large, room-temperature eggs, one at a time, mixing on low speed just until the yellow of the yolk disappears. The moment it’s mixed in, stop. Do not over-mix!
- Pour the Filling: Pour your gorgeous, smooth filling over your prepared crust in the springform pan. Tap the pan gently on the counter a few times to release any air bubbles.
Step 3: Prepping the Pan for the Pressure Cooker
Now, we need to get the pan ready for its steam bath.
- Cover with Foil: Loosely cover the top of the springform pan with a piece of aluminum foil. This prevents condensation from dripping onto the surface of your cheesecake. Don’t seal it tight; just tent it over the top.
- Create a Foil Sling: Take a long piece of foil (about 2 feet) and fold it lengthwise into a 3-inch wide strip. Place this sling under the springform pan, so you have two long “handles” on either side. This will make lifting the hot pan out of the Instant Pot a breeze.
Step 4: The Magic Moment – Pressure Cooking
It’s time! This is where the electric pressure cooker does all the hard work.
- Add Water and Trivet: Pour 1 cup of water into the inner pot of your Instant Pot. Place the trivet inside.
- Lower the Cheesecake: Carefully use your foil sling to lower the springform pan onto the trivet.
- Seal and Cook: Secure the lid, make sure the safety valve is set to the “Sealing” position. Select “Pressure Cook” (or “Manual”) on High Pressure for 35 minutes.
- Natural Release: Once the cooking time is up, do not use the quick release! Let the pressure release naturally for at least 10-15 minutes. A natural release is gentle and prevents the sudden temperature change that can cause a cheesecake to crack or fall. After 10-15 minutes, you can carefully switch the valve to “Venting” to release any remaining steam.
Step 5: The Chill-Out Phase (Don’t Skip This!)
Patience is a virtue, especially with cheesecake. The chilling process is just as important as the cooking.
- Remove and Cool: Carefully open the lid and use the foil sling to lift the cheesecake out. Remove the foil cover and let it cool on a wire rack for about an hour.
- Refrigerate: Once it’s at room temperature, gently blot any condensation from the surface with a paper towel. Cover it with plastic wrap and refrigerate for at least 6 hours, but overnight is even better. This allows the filling to set completely and the flavors to meld.
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Our Picks for the Best Pressure Cooker in 2025
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| Num | Product | Action |
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| 1 | CHEF iQ Smart Pressure Cooker with WiFi and Built-in Scale - Easy-to-Use 10-in-1 Multicooker with 500+ Guided Recipes - Rice Cooker, Slow Cooker, Instant Meals for Foodies - 6 Quart - Family Size |
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| 2 | COSORI Pressure Cooker 6QT, Stainless Steel, 9-in-1 Multi Cooker, 12 Safety Features, Ceramic Inner Pot, Rice, Slow Cook, Sous Vide, Saute, 1100W |
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| 3 | Visit the CUCKOO Store |
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| 4 | DUMOS 12-in-1 Electric Pressure Cooker 6 QT Stainless Steel Multi Cooker Electric for Pressure, Rice, Steamer, Yogurt Maker, Slow Cook,Meat Stew, Cake, Porridge, Multigrain, Sliver |
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| 5 | Safety Stainless Steel Pressure Cooker, 7.4 Qt with Release Valve & Multiple Protective Devices, Cooking Pressure Canner for Steam, Canning, Stewing on All Stovetops |
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| 6 | Our Place Dream Cooker | 6-quart Multicooker | 4 Versatile Modes | Pressure Cook, Slow Cook, Sear & Saute, Keep Warm | Hands-Free Steam Release | Tailored Control Panel | Steam |
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| 7 | Instant Pot Duo 7-in-1 Mini Electric Pressure Cooker, Slow Rice Cooker, Steamer, Sauté, Yogurt Maker, Warmer & Sterilizer, Includes Free App with over 1900 Recipes, Stainless Steel, 3 Quart |
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| 8 | Presto 01362 6-Quart Stainless Steel Pressure Cooker |
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| 9 | HealSmart 12-in-1 Multi Electric Pressure Cooker, Non-Stick 6QT Stainless Steel Pressure Cooker for Yogurt Maker, Slow Cooker, Cake, Multigrain, Dishwasher Safe |
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| 10 | Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice, Steamer, Sauté, Yogurt Maker, Warmer & Sterilizer, Includes App With Over 800 Recipes, Stainless Steel, 6 Quart |
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Common Cheesecake Pitfalls and How to Avoid Them
Even with this foolproof method, things can sometimes go slightly awry. Here’s how to troubleshoot.
- A Watery Surface: This is usually from condensation. Make sure you cover the pan loosely with foil. If you still get a little moisture, just gently blot it off with a paper towel before chilling.
- The Center is Jiggly: A perfectly cooked cheesecake will still have a slight wobble in the very center when it comes out of the pot. It will firm up completely as it chills. If the whole thing looks liquidy, it needs more time.
- It Cracked Anyway! This is rare in a pressure cooker, but it can happen if you over-beat the batter (too much air) or if you use the quick release function. Remember: low and slow mixing, and a natural pressure release.
Can I Use a Stovetop Pressure Cooker?
Yes, you absolutely can! The principle is the same. A stovetop pressure cooker also creates that perfect steam environment. However, you’ll need to be more hands-on. Bring the cooker up to high pressure over medium-high heat. Once it reaches pressure (your model’s indicator will tell you when), immediately reduce the heat to low—just enough to maintain the pressure. Start your 35-minute timer from that point. The natural release step remains the same.
Frequently Asked Questions
What size springform pan fits in my Instant Pot?
For a standard 6-quart Instant Pot, a 7-inch springform pan is the perfect fit. For an 8-quart model, you can often use an 8-inch pan. Always measure the diameter of your inner pot before buying a pan.
Why did my Instant Pot cheesecake crack?
The most likely culprits are over-mixing the batter, which incorporates too much air, or using the quick pressure release. A sudden change in temperature and pressure can shock the delicate custard, causing it to crack. Always use a gentle natural release.
How do I get the cheesecake out of the Instant Pot?
The foil sling is your best friend! By placing a long, folded strip of foil under the pan before cooking, you create two handles that make it incredibly easy to lift the pan straight out without tilting it.
Can I make a cheesecake without a springform pan?
Yes, you can use push pans or even individual ramekins or glass jars for mini cheesecakes. Just be sure they are oven-safe and adjust the cooking time down accordingly (mini cheesecakes might only need 10-15 minutes).
How long does the cheesecake need to chill?
Do not rush the chilling process! A minimum of 6 hours in the refrigerator is required for the cheesecake to set properly. For the best flavor and texture, chilling it overnight is highly recommended.
A Perfect Dessert, Every Single Time
There you have it. The secret to a flawless, decadent dessert was sitting on your countertop all along. By leveraging the gentle, consistent steam of your pressure cooker, you take all the guesswork and anxiety out of a classic dessert. Once you’ve mastered the basics of how to make cheesecake in an Instant Pot, you can start experimenting with flavors like chocolate, lemon, or salted caramel. So go ahead, dust off that Instant Pot, and get ready to wow your friends and family with the creamiest cheesecake they’ve ever tasted.