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

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.

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

Prep Time5 mins
Cook Time18 mins
Total Time23 mins
Course: Dessert
Cuisine: American
Keyword: cheesecake, instant pot, instant pot cheesecake, pressure cooker recipe
Servings: 4 servings


  • 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


  • 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


Tools I used for this recipe: