This Instant Pot Cheesecake cooks up perfectly every time and never cracks! This decadent vanilla bean cheesecake is the easiest cheesecake you’ll ever make. You can enjoy it as is, or top it with a tangy, sweet mixed berry compote for an impressive dessert.
More ways to use your Instant Pot include our Instant Pot Baby Back Ribs and Instant Pot Mexican Rice!
Super Easy Cheesecake Recipe
If you’re looking for an easy cheesecake recipe, you can’t go wrong with this Instant Pot cheesecake! It’s super creamy with a delightful vanilla bean flavor and requires no water bath or pre-baking.
Most other easy cheesecake recipes are no bake cheesecakes, which are great, but this one is very similar to a traditional oven-baked cheesecake, with eggs in the filling. So you really get that traditional cheesecake texture and flavor, without a lot of the work!
I love to serve this with a berry compote, which I’ve included in the instructions to, but you can easily top it with anything else you please.
Why Make Cheesecake In The Instant Pot?
Cheesecake may not be the first thing you think of making in the Instant Pot but I have to tell you, it’s one of my new favorite ways to make cheesecake. It ends up super creamy and perfectly cooked EVERY time, with no cracks.
The Instant Pot creates a very moist environment with even heat for the cheesecake to gently cook in. Most cheesecakes crack due to lack of moisture while cooking, and rapid temperature changes (cooling too quickly, opening the oven door, etc.). And since there’s no water bath or need to pre-bake the crust, it’s even easier than a regular cheesecake.
Ingredients Needed
The ingredients for Instant Pot cheesecake are pretty similar to what you’d need for any cheesecake.
(Scroll below to the printable recipe card for details and measurements.)
For the Crust
- Graham cracker crumbs – You can buy boxed crumbs or smash some graham crackers yourself.
- Sugar & cinnamon – Adds a bit of sweetness and warm flavor to the crust.
- Salted butter – Helps bind the crust so it sticks together.
For the Filling
- Cream cheese – Be sure to use bricks, not the kind in the container. It should be softened and full-fat is best.
- Sugar – To sweeten the filling.
- Vanilla bean – Vanilla bean adds such a lovely flavor to this cheesecake! We prefer it over vanilla extract, but vanilla beans can be expensive so you can use extract, if preferred. See note below.
- Eggs – Gives the filling structure so it holds its shape.
- Lemon – If you don’t have lemons on hand, you can leave out the juice and zest, it will still be perfect.
- Water
Recipes Notes
- Berry Compote. The berry compote recipe was developed using sugar, lemon zest, and a frozen mixed berry blend of strawberries, raspberries, and blueberries. Any frozen berries, or blend, will work perfectly. Fresh will also work. f you’d like your berry compote thicker, whisk 1 tablespoon cornstarch with 2 tablespoons cold water, add to the boiling berry mixture, and boil for 1 minute.
- Vanilla Bean. What you want for the filling is the seeds inside the bean. To get to them, you’ll need to open the bean lengthwise with a sharp paring knife and then use the tip of the knife to scrape all of the seeds out. You can either discard the emptied vanilla pod or you can use it to make vanilla sugar, by placing it in a cup of sugar for a few days. You can also save the pods to make your own vanilla extract!
How to Make Instant Pot Cheesecake
Making a cheesecake in the Instant Pot requires just a few steps – way easier than most other cheesecakes!
(Scroll below to the printable recipe card for details and measurements.)
- Prepare the crust. Mix the crust ingredients until combined then firmly press into the springform pan. Freeze while working on the filling.
- Make the filling. With an electric mixer, beat the cream cheese until smooth. Add the sugar, vanilla bean seeds, lemon, and eggs. Beat until combined but do not over-mix.
- Cook. Pour the batter on top of the graham crust. Cover with aluminum foil and place in the Instant Pot. Pressure cook for 65 minutes then manually release the pressure. Take the cheesecake from the Instant Pot and remove the foil to let out the steam.
- Cool. Loosely cover with foil. Cool at room temperature for 1 hour then in the fridge for at least 6 hours. Overnight is ideal.
- Make the berry compote (if using.) Boil all compote ingredients, mashing the berries as you stir. Reduce the heat and cook for 15 to 20 minutes, until it thickens. Cool completely before serving over the cheesecake.
Do I Need To Bake the Crust First?
Nope! There’s no need to bake the crust like you would with an oven-baked cheesecake. This is one of the many reasons I love making cheesecake in the Instant Pot!
Tips & Variations
Here are a few suggestions for making the best vanilla bean cheesecake!
- Why don’t you want to overmix the batter? Air bubbles in a cheesecake batter can cause it to crack. It’s best to keep the speed lower and mix until just combined.
- Why is my batter lumpy? The cream cheese may have been too cold. It can be fixed! Microwave the batter briefly for 20 seconds and mix again. If it’s still lumpy, microwave for another 15 seconds, and the batter should smooth right out. If a few small lumps remain, your cheesecake will still be delicious.
- Don’t worry if it’s a bit jiggly. The cheesecake will be a bit jiggly when you remove it from the pressure cooker. Don’t worry. It will firm up as it cools at room temperature.
- Use any topping desired. Instead of the berry compote, feel free to use any other topping desired, like chocolate sauce, caramel sauce, raspberry sauce, strawberry sauce, lemon curd, or simple homemade whipped cream.
Proper Storage
- How to store. This Instant Pot cheesecake can be stored in the fridge for 3 to 5 days. Keep it tightly covered so it doesn’t dry out.
- To freeze. You can freeze a fully cooled vanilla bean cheesecake by wrapping it tightly in 3 layers of plastic wrap and then also in foil. Keep in the freezer for up to 1 month. Thaw in the fridge for 24 hours before serving.
More Cheesecake Recipes:
- Sopapilla Cheesecake
- Oreo Cheesecake
- Chocolate Cheesecake
- Cinnamon Roll Cheesecake
- Mini Cheesecakes
- Mint Chocolate Chip No Bake Cheesecake
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Instant Pot Cheesecake
Equipment
- Instant pot
- Instant Pot trivet
- 7.5" springform pan
- aluminum foil
Ingredients
For the Crust
- 3/4 cup boxed graham cracker crumbs
- 1 tablespoon sugar
- 1/4 teaspoon cinnamon
- 3 tablespoons salted butter , melted
For the Filling
- 16 ounces cream cheese , softened (2 bricks)
- 2/3 cup sugar
- 1 vanilla bean (or 3 tablespoon vanilla extract)
- 2 large eggs
- zest of 1/2 lemon
- 2 tablespoon fresh lemon juice (optional)
- 1 cup water (for pressure cooker)
Berry Compote (optional)
- 16 ounces frozen mixed berries
- 1/4 cup sugar
- zest of 1/4 lemon
Instructions
- Spray sides and bottom of a 7.5” springform pan with non stick cooking spray. Pour 1 cup water into the Instant Pot insert.
- Slice the vanilla bean open lengthwise with a sharp paring knife. You can cut a slit in it, or slice the bean completely in half, either way will work. Use the tip of the knife to scrape all of the seeds out.
- In a small bowl, mix crust ingredients with a fork until moist and well combined. Press firmly into the bottom of the prepared springform pan, place in the freezer while you mix the filling.
- In a large bowl, beat the cream cheese with a hand mixer on medium until smooth and lump-free. Add the sugar, vanilla bean seeds (or extract), zest, and eggs; mix on medium until just combined. Add the lemon juice if using and mix briefly. Do not over mix the batter.
- Pour batter on top of the graham crust. Cover tightly with a piece of aluminum foil. Place on Instant Pot trivet and gently lower into the insert. If your Instant Pot has a floating valve, put it in the ‘sealing’ position. Pressure cook on high for 65 minutes. Manually release the pressure. Remove the cheesecake and carefully remove the foil to let out the steam. (The cheesecake will look jiggly and wet, but should have a bit of light golden brown around the outer edge, it will firm up as it cools.)
- Place the foil loosely over the pan and allow to cool at room temp for 1 hour. Place in refrigerator to cool for at least 6 hours in the pan, ideally overnight. Once ready to serve, run a thin knife around the edge, and release from the pan. Serve with berry compote, if using.
- While the cheesecake cools, make the berry compote: Bring all compote ingredients to a boil over medium heat, stirring frequently, mash berries with spoon or potato masher. Reduce heat to medium low and allow to reduce for 15-20 minutes, stirring occasionally. It should be thick enough to coat the back of a wooden spoon, and will continue to thicken as it stands. Taste and add more sugar a teaspoon at a time if it is not sweet enough for your taste. Cool completely before topping the cheesecake.
