Instant Pot Cheesecake

A slice of vanilla bean cheesecake topped with berry compote, a few bites missing

Instant Pot Cheesecake

Cheesecake cooks up in the Instant Pot 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 this tangy, sweet mixed berry compote for an impressive dessert!

Prep Time25

Cook Time1 5

Cooling Time6

Total Time7 30

Course: Dessert

Cuisine: American

Keyword: easy cheesecake recipe, Instant pot cheesecake recipe, vanilla bean cheesecake

Servings: slices

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.

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