Instant Pot Cheesecake

Made same day! I think I am liking this more. So challenging but fun to prepare. Whew!

Ready in: 6hrs (Prep: 10 min; Cook: 5:50 hrs)
Serves: 8

For Cheesecake:

  • Softened cream cheese – 2 blocks/16oz
  • Granulated sugar – ½ cup
  • Light brown sugar – ¼ cup
  • Sour cream – ¼ cup
  • All-purpose flour – 1 tablespoon
  • Large Egg – 2
  • Vanilla extract – 1 teaspoon
  • Kosher salt – ¼ teaspoon
  • Cool whip
  • Strawberries (chopped)

For Crust:

  • Graham crackers (crushed) – 1 cup
  • Melted butter – 3 tablespoon
  • Nonstick cooking spray
  • Pinch of salt.


  1. Grease your pan (about 6”) with cooking spray.
  2. Mix the Graham cracker, salt and melted butter in a bowl. Mix thoroughly.
  3. Spread evenly in the pan and freeze for about 20 minutes.
  4. Beat the cream cheese, sugar, flour and sour cream in a large bowl until it becomes light and fluffy.
  5. Add salt and vanilla and beat until it combines well.
  6. Add eggs and continue beating until well blended.
  7. Pour the mixture on top of crush in the pan.
  8. Put 1 ½ cups of water in the instant pot and place trivet.
  9. Fold a large piece of foil to form a sling. Put the sling into the pot.
  10. Now place the pan on top of the sling and fold the sling round it.
  11. Seal the lid and select high pressure and allow to cook for 35 minuted.
  12. Leave the pot to release it’s steam.
  13. Remove the cheesecake from the instant pot with the sling.
  14. Put it in a rack and leave to cool for an hour.
  15. Then cover the pan and refrigerate it for about 4 hours.

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