The Best Instant Pot Cheesecake

The Best Instant Pot Cheesecake – hands down the BEST cheesecake I’ve ever eaten. SO light and fluffy! I could eat the whole thing in about 5 minutes flat! Graham crackers, butter, sugar, cream cheese, eggs, a dash of lemon juice, and vanilla. SO simple to make from scratch and SOOOO delicious! I give these as holiday gifts and everyone asks for the recipe. You MUST make this ASAP!

Easy Homemade Cheesecake Recipe

Stop what you are doing and make this Instant Pot Cheesecake. It is hands-down the BEST cheesecake EVER. It is a MUST for the holidays. This cheesecake is super light and has the best flavors. The cheesecake gets its airiness from beaten egg whites. You gently fold them into the batter and it makes ALL the difference. I adapted it from my regular Best Homemade Cheesecake Recipe. It truly is the best cheesecake I’ve ever eaten. I am SO excited to share the Instant Pot version with you today.

How to Make Homemade Cheesecake in the Instant Pot

This dessert is very easy to make with only a few ingredients. Start with making the graham cracker crust. Combine finely crushed graham cracker crumbs, sugar, and melted butter. Press the mixture in the bottom and up the sides of a springform pan. Set aside.

In the bowl of an electric stand mixer, beat together cream cheese, sugar, egg yolks, lemon juice, and vanilla extract. Scrape down the sides of the bowl. In another bowl, beat egg whites until stiff and creamy. Gently fold the egg whites into the cream cheese mixture. Pour the batter into crust in springform pan. Wrap the bottom of the springform pan with aluminum foil. Cover top of springform pan with another piece of aluminum foil.

Pour water into the bottom of the pressure cooker. Place the trivet rack in the bottom of the cooking insert. Place wrapped springform pan on top of the rack. Lock the lid in place and cook. Natual release the pressure and refrigerate overnight.

Tips & Frequently Asked Questions

• You are going to need a 7-inch springform pan to make this recipe. Get it here: https://amzn.to/3oQpxgC
• Use room temperature ingredients for the best results.
• I use Keebler Graham Cracker crumbs. You can also crush your own graham crackers in a food processor. Pulse the graham crackers until they are the texture of sand.
  • Can substitute crushed oreos or gingersnap cookies.
• Can Homemade Cheesecake be made in advance? Yes! You can make the cheesecake ahead of time and refrigerate it for 4 to 7 days.
• Can Homemade Cheesecake be frozen? Yes! Bake the cheesecake and let it cool completely on a wire rack. Cover the cheesecake with aluminum foil and freeze. It will keep up to 4 months in the freezer.
• It is very important to let the cheesecake refrigerate overnight. The cake needs the extra time to cool and set up.
• If you don’t have a trivet with handles, you can make a quick foil sling with aluminum foil to easily remove the pan after cooking. Fold a long piece of foil into a 2-inch-wide strip to be used as a sling. Use the foil handles to lift the springform pan out of the pot.

How to Serve Cheesecake

We really believe this is The Best Homemade Instant Pot Cheesecake. The two of us can eat this whole cheesecake in about 5 minutes flat. It is that good!! We eat the cheesecake topped with some fresh sliced strawberries. It is equally delicious with some fresh cherries, cherry pie filling, blueberries, caramel sauce, or chocolate sauce. Since the cheesecake is smaller, it makes a great homemade gift! Just put it in a cute box, or wrap it in plastic wrap and slap a bow on top.

Recipe Print Recipe

The BEST Instant Pot Cheesecake

Author: Plain Chicken

Yield: 6 people

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

The Best Homemade Instant Pot Cheesecake – hands down the BEST cheesecake I’ve ever eaten. SO light and fluffy! I could eat the whole thing in about 5 minutes flat!!! Graham crackers, butter, sugar, cream cheese, eggs, dash of lemon juice and vanilla. SO simple and SOOOO delicious! I give these as holiday gifts and everyone asks for the recipe. You MUST make this ASAP!

Equipment:

• Kitchen-Aid Mixer
• Hand Mixer
• 7-inch Springform Pan
• Instant Pot
• Glass Mixing Bowls

Ingredients:

Crust

• 1 cup graham cracker crumbs
• 3 Tbsp sugar
• ¼ cup butter melted

Filling

• 2 (8-oz) packages cream cheese, room temperature
• 1 cup sugar
• 2 tsp lemon juice
• 1 tsp vanilla
• 3 egg yolks
• 2 egg whites

Instructions:

Crust

• Combine all ingredients and press against sides and bottom of 7-inch springform pan. (I use a measuring cup to do this – works great!)

Filling

• In the bowl of an electric mixer, mix together cream cheese, sugar, 3 egg yolks, lemon juice, and vanilla.
• In another bowl, beat 2 egg whites until stiff and creamy. Fold egg whites into cream cheese mixture. Pour into crust in springform pan.
• Wrap the bottom of springform pan with aluminum foil. Cover top of springform pan with another piece of aluminum foil.
• Pour 1 cup of water into bottom on Instant Pot. Place rack in bottom of insert. Place wrapped springform pan on top of rack.
• Lock lid in place and seal.
• Cook on manual or high pressure for 35 minutes. Let pressure release naturally.
• Remove cheesecake from Instant Pot and cool. Refrigerate overnight before serving.

Notes:

• You are going to need a 7-inch springform pan to make this recipe. I know that it is annoying to buy special pans, but the 7-inch springform pan is inexpensive. You are going to want to make this cheesecake all the time, so it is totally worth it!
• Use room temperature ingredients for the best results.
• I use Keebler Graham Cracker crumbs. You can also crush your own graham crackers. I suggest using a food processor to ensure the crackers are crushed very finely. You want the texture of sand.
• Can Homemade Cheesecake be made in advance? Yes! You can make the cheesecake ahead of time and refrigerate it for 4 to 7 days.
• Can Homemade Cheesecake be frozen? Yes! Bake the cheesecake and let it cool completely on a wire rack. Cover the cheesecake with aluminum foil and freeze. It will keep up to 4 months in the freezer.
• It is very important to let the cheesecake refrigerate overnight. It needs the extra time to cool and set up.
• If you don’t have a trivet with handles, you can make a quick foil sling with aluminum foil to easily remove the pan after cooking. Fold a long piece of foil into a 2-inch-wide strip to be used as a sling. Use the foil handles to lift the springform pan out of the pot.

Plain Chicken

https://www.plainchicken.com/the-best-homemade-instant-pot-cheesecake/

All images and text © Plain Chicken, Inc.

Did you make this recipe?Mention @plainchicken or tag #plainchicken!

Steph