Cheesecake in an Instant Pot? That’s right, you can make cake in the Instant Pot!

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Instant pot cheesecake

If you have been following me and reading my recipes, you know I love the Instant pot!  The instant pot is great for cooking food super fast and making amazing dishes like soups, pasta and now, get ready for this – you can make a cake in your instant pot!  That’s right, you can make a delicious cheesecake in only 18 minutes.



This instant pot cheesecake recipe is very simple with only a few ingredients needed. You can fold in berries into the batter if you like but I like to garnish with fruits at the end. You can also add a layer of sugar once the cake is cooled and create a creme brulee topping like I did, but that is completely optional.




The main thing to keep in mind is that you will need to get a spring form pan that will fit inside your instant pot. Depending on which instant pot model you are using, you will need to look for a 4″ to 7″ spring form pan. (You can easily get them from amazon, link is below) If you are looking for other recipes using the instant pot, go check them out here: Chili, Butternut squash soup, beef stew, and there are more, so browse through and enjoy! I also did a whole blog post on why I love my instant pot, check that out here.

Instant pot cheesecake

Cheesecake in an Instant Pot? That's right, you can make cake in the Instant Pot!

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Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Course Dessert
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 (8oz block) cream cheese room temp
  • 1 tsp vanilla
  • 1 large egg room temp
  • ¼ cup sugar
  • fruits as topping (Optional)
  • additional sugar to use for creme brulee topping

Instructions
 

  • Grease your spring form pan (I am using a 4” one)
  • With a hand mixer, mix all ingredients (except for topping ingredients)
  • Pour into greased pan
  • Wrap a piece of tin foil around the bottom and sides of the pan to prevent water seeping through since this is a crust less cheesecake
  • Put trivet into instant pot and pour about 1 ½ cups of water
  • Put the cheesecake on top of the trivet
  • Close the lid and cook on high pressure/manual for 18 minutes (make sure the sealing valve is on “Sealed”)
  • Once it beeps, indicating the 18 minutes are up, release the pressure on quick release
  • Remove the cheesecake from the instant pot and let cool in the fridge for a few hours
  • Serve with your favourite toppings
  • Once the cheesecake is cooled, you can add additional sugar on the top and set your oven to broil and get a nice creme brulee top on the cheesecake

Notes

Tools I used for this recipe:



Keyword cheesecake, instant pot, instant pot cheesecake, pressure cooker recipe
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