Foolproof Instant Pot Cheesecake – Creamy, Quick & Crack-Free

Cheesecake used to intimidate me. I’d imagine cracked tops, soggy crusts, and hours of baking only to end up with a sunken middle. But moving to Morocco changed my entire approach to cooking. The vibrant souks and bold spices sparked creativity—and the Instant Pot became my saving grace. When I first learned you could make Instant Pot Cheesecake, I was skeptical. A pressure cooker and dessert? It sounded wrong. But one try and I was hooked.

Now, I make cheesecake in my Instant Pot regularly. It’s creamy, indulgent, and unbelievably easy. No water baths to babysit, no oven overheating my Marrakech kitchen. If you’ve ever been scared of baking cheesecake, this method is your new best friend.

In this guide, I’ll walk you through how to make the perfect Instant Pot cheesecake, from crust to chill. Whether you prefer New York-style or a lemony Moroccan twist, this is a recipe you’ll come back to over and over again.

How Instant Pot Cheesecake Changed My Dessert Game

When I first landed in Morocco, I didn’t have an oven. That meant no roasted chicken, no biscuits, and certainly no cheesecake. After my third failed attempt at stovetop baking, I bought an Instant Pot on a whim. At first, it was for couscous and tagine shortcuts, but soon it became my baking tool too.

Making cheesecake in the Instant Pot felt almost magical. The texture was silky—like my grandma’s Sunday version but without the cracks. And the crust? Buttery and just firm enough, thanks to a clever foil sling trick. No oven, no drama.

You’d never guess this rich, luxurious dessert came from a pressure cooker. Since then, I’ve made countless variations, like chocolate swirl cheesecake and even Moroccan spiced orange cheesecake, featured in my desserts collection.

Why This Method Works (Even for Beginners)

What makes Instant Pot cheesecake foolproof is its gentle, moist heat. Traditional ovens bake with dry air, which can cause uneven cooking and dreaded cracks. But with the Instant Pot, steam surrounds your pan, mimicking a water bath naturally.

The pressure setting controls temperature perfectly. You don’t need a separate thermometer, just a springform pan, some foil, and patience during chill time. The Instant Pot also cuts bake time in half. Most recipes take about 30 minutes under pressure, then chill until set.

And because the size is smaller—usually 6 to 7 inches—it’s perfect for two or three people. You’ll find this size ideal for small gatherings or weeknight indulgence, just like my Mini Basque Cheesecakes in the small batch section.

Tools & Ingredients for Instant Pot Cheesecake

Springform Pans, Foil Slings & Your Instant Pot Setup

For Instant Pot cheesecake, you’ll need a 6-inch or 7-inch springform pan that fits into your pot. Most 6-quart Instant Pots work best with a 6-inch pan. You’ll also need a trivet (usually included) and a foil sling to easily lift the pan out. Don’t skip the foil—it’s a game-changer.

Line the bottom of the pan with parchment if you want an easy release. Wrap the base in foil to avoid water leaking in. I use this setup for other favorites too, like my Instant Pot Banana Cake from the cake section.

Best Ingredients for a Creamy, Cracked-Free Cheesecake

Start with room-temperature cream cheese—cold cheese creates lumps. Full-fat cream cheese is best, especially if you want a New York-style cheesecake. You’ll also need:

For a Moroccan flair, I sometimes add orange blossom water or cinnamon into the crust, inspired by the flavors in Moroccan cookies.

Step-by-Step Guide to Instant Pot Cheesecake

Prepping the Crust & Filling the Pan Just Right

Start with your crust. Mix 1 cup of graham cracker crumbs with 3 tablespoons melted butter and a pinch of salt. Press it firmly into the bottom of your pan. You can bake the crust for 10 minutes at 325°F, but it’s optional—especially if you love a softer base.

Next, beat the cream cheese until smooth. Add sugar, eggs (one at a time), sour cream, and vanilla. Don’t overmix—air bubbles cause surface cracks. Pour the filling over your crust and gently tap the pan on the counter to release air bubbles.

Cover tightly with foil. Use your foil sling to place it on the trivet in the Instant Pot. Add 1 cup of water to the pot, seal the lid, and pressure cook on High for 30 minutes. If you’re new to Instant Pot functions, the official Instant Pot Duo Manual explains all cooking settings clearly for consistent results..

Cooking, Pressure Release & Chill Time Explained

After cooking, lift the pan out and let it cool at room temperature. Resist the urge to slice—it needs at least 4 hours of chill time, ideally overnight. The texture firms up beautifully in the fridge.

Once chilled, run a knife along the edge and release the springform. Top with berries, ganache, or a dollop of whipped cream.

This method also works beautifully with my Instant Pot Pumpkin Cheesecake, which swaps in spiced puree for a cozy fall twist.

Troubleshooting, Variations & Pro Tips

Avoiding Overcooked Edges or Soggy Crusts

If your edges are rubbery or overcooked, your cook time may be too long. Try reducing pressure time by 2–3 minutes. Also, avoid quick release; the 10-minute natural release keeps the texture smooth.

For soggy crusts, ensure your springform pan is wrapped tightly in foil. You can also freeze your crust before adding the filling for extra firmness.

Some people also use silicone bakeware inside the Instant Pot. I cover this in my Instant Pot Tools Guide, along with tips for better cleanup and storage.

Flavor Add-Ins, Toppings & NY vs Italian Cheesecake

Want to customize? Swirl in fruit jam before cooking, mix in chocolate chips, or flavor with lemon zest. For a Moroccan twist, I sometimes top mine with crushed pistachios and honey.

Wondering the difference between New York-style and Italian cheesecake? NY-style is dense, creamy, and made with cream cheese. Italian cheesecake uses ricotta, resulting in a lighter, more textured dessert. If you’re after that ricotta version, try my Baked Ricotta Honey Cheesecake for a no-fail alternative.

Frequently Asked Questions

Is there anything you should not put in the Instant Pot?
Yes—avoid foods that foam or froth, like pasta without liquid, oatmeal, or applesauce. Also, thick dairy like heavy cream or cream cheese should only be used inside sealed containers (like for cheesecake). The official Instant Pot Safety Guidelines offer a complete list of do’s and don’ts.

Can I use a springform pan in an Instant Pot?
Absolutely. A 6- or 7-inch springform pan is ideal for most 6-quart Instant Pots. Wrap the bottom with foil to prevent leaks and use a trivet or foil sling for easy removal.

What is the difference between NY style cheesecake and Italian cheesecake?
NY cheesecake is dense and creamy, made with cream cheese and sour cream. Italian cheesecake uses ricotta or mascarpone, making it lighter with a slight grainy texture.

Can you make desserts in an Instant Pot?
Yes! Besides cheesecake, you can make flan, bread pudding, lava cakes, and rice pudding. Visit my Instant Pot dessert archive for more ideas.

Conclusion

Instant Pot cheesecake is one of those recipes that feels like a kitchen magic trick. It’s creamy, indulgent, and beginner-friendly—perfect for weeknight dessert or a fancy finish to a cozy dinner. Once you master the basics, the variations are endless. From classic NY-style to Moroccan-inspired toppings, you’ll never look at cheesecake the same way again. Ready to impress yourself? Let’s make it.

Foolproof Instant Pot Cheesecake – Creamy, Quick & Crack-Free

Recipe by Ellie HarperCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

320

kcal

Total time

5

hours 

Creamy, crack-free Instant Pot Cheesecake made with simple ingredients. This foolproof pressure cooker dessert delivers rich flavor and perfect texture—no oven needed!

Ingredients

• 1 cup graham cracker crumbs
  3 tablespoons melted butter
  16 oz full-fat cream cheese, room temperature
  2/3 cup granulated sugar
  2 large eggs, room temperature
  1/2 cup sour cream
  1 teaspoon vanilla extract
  Pinch of salt

Directions

• Prepare a 6-inch springform pan: line the bottom with parchment paper and wrap the outside with foil to prevent water leaks.
• Mix graham cracker crumbs and melted butter in a bowl. Press the mixture firmly into the bottom of the pan to form the crust.
• In a separate bowl, beat the cream cheese until smooth and fluffy.
• Add sugar and continue beating. Then mix in eggs, one at a time. Stir in sour cream, vanilla extract, and salt until just combined.
• Pour the filling into the prepared crust. Tap the pan gently on the counter to release air bubbles.
• Cover the top of the pan with foil. Place it on a foil sling or trivet.
• Add 1 cup of water to the bottom of the Instant Pot. Lower the pan into the pot using the sling.
• Lock the lid and set the Instant Pot to High Pressure for 30 minutes. Allow a 10-minute natural release, then quick-release any remaining pressure.
• Carefully remove the cheesecake. Let it cool at room temperature for 1 hour.
• Refrigerate the cheesecake for at least 4 hours, or preferably overnight, before slicing and serving.

Notes

• Don’t skip chilling time—texture improves overnight.
  Use lemon zest or orange blossom water for a twist.
  Top with berries or pistachios for serving.