Instant Pot Cheesecake Recipe – Easy Recipes Dessert Perfection
This creamy Instant Pot cheesecake is a game-changer for easy desserts—perfect texture every time!
Servings: 4 servings
Ingredients
Crust
- 3 graham crackers (about 1/2 cup crumbs)
- 1 tablespoon granulated sugar
- 2 tablespoons unsalted butter, melted
Filling
- 1 package (8 oz) cream cheese, softened
- 1/4 cup granulated sugar
- 1/4 teaspoon vanilla extract
- 1 large egg
Instructions
Crust
- Line the bottom of a 6-inch round cake pan with parchment paper.
- In a small bowl, combine graham cracker crumbs and sugar, then stir in melted butter.
- Press the mixture into the bottom of the prepared pan and freeze while making the filling.
Filling
- In a medium bowl, beat cream cheese until smooth and creamy.
- Add sugar and vanilla extract, and mix until combined.
- Add the egg and mix just until incorporated. Do not overmix.
- Pour the filling over the prepared crust and smooth the top.
- Pour 1 cup of water into the Instant Pot. Place a trivet inside.
- Cover the cheesecake pan tightly with foil and place it on the trivet.
- Lock the lid, set the valve to SEALING, and cook on high pressure for 22 minutes.
- Let the pressure release naturally for 15 minutes, then manually release remaining pressure.
- Remove the pan and let the cheesecake cool to room temperature. Refrigerate for at least 4 hours or overnight.