Instant Pot Cheesecake

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My Instant Pot Cheesecake is a quick and delicious treat that you can throw together with just 20 minutes of active work, and then let your electric pressure cooker do the rest! The strawberry topping is a great twist on a traditional vanilla cheesecake, and just tasting this is like tasting spring!

Instant Pot Cheesecake on a white plate with strawberries on top

How To Make Instant Pot Cheesecake

Cheesecake has always been one of my favorite desserts, and I am SUCH a classic girl. Usually plain vanilla is it, and I’m proud of it. When it starts to smell a little like spring though, and the strawberries start looking big and ripe and so sweet you can smell them all the way across the produce aisle, all I want is strawberry everything.

For a long time, I avoided making cheesecakes because while the process is pretty simple, the whole water bath, will it crack, needs to sit overnight in the oven process was just usually TOO MUCH for me to want to tackle for a non-holiday event. Also – my cheesecake pan was a 10 inch, and a 10-inch cheesecake is LARGE. I love it, and I can only handle a little piece, and only once in a while. It is delicious but it is RICH!

Instant Pot Cheesecake on a blue plate with fresh strawberries on top

When I started doing a lot of Instant Pot cooking and realized that that thing was good for more than just chicken broth and pot roast, a whole new world opened up. I mean, COME ON. A tiny 7-inch cheesecake that is perfect for one evening’s dessert and is ready to PUT IN THE FRIDGE in a couple hours?  SOLD.

Like any cheesecake, the most important advice I can give you is below.


YES, it really does need to be made with room temperature ingredients. For real. Don’t skip this part, you will regret it.

No power tools allowed. Just mix this by hand, and you will be MUCH less likely to overmix it.

Whole Instant Pot Cheesecake with strawberries on top

These come from personal experience, from someone who has made a lot of cheesecakes in my day, and no matter how hard I try, no matter how I think I haven’t overmixed it, if I use my stand or even my hand mixer then I almost definitely overmixed it.

Instant Pot Cheesecake with piece cut out and strawberries on top on white plate

This Instant Pot Cheesecake is a fabulous recipe for a cookout, potluck, church gathering, or to drop off on someone’s front porch for a special treat!

Instant Pot Cheesecake on a white plate with strawberries on top
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5 from 3 votes

Instant Pot Cheesecake

My Instant Pot Cheesecake is a quick and delicious treat that you can throw together with just 20 minutes of active work, and then let your electric pressure cooker do the rest! The strawberry topping is a great twist on a traditional vanilla cheesecake, and just tasting this is like tasting spring!
Prep Time 10 minutes
Cook Time 25 minutes
Chill Time 10 hours
Total Time 35 minutes
Servings 6 pieces
Calories 637kcal



  • 1 Instant Pot or other electric pressure cooker
  • 7- inch springform pan


  • 1 1/2 cups graham cracker or nilla wafer crumbs
  • 3 tablespoons butter (melted)
  • 1/8 teaspoon ground cinnamon


  • 16 ounces cream cheese (at room temperature)
  • 3/4 cup granulated white sugar
  • 1/2 cup sour cream (at room temperature)
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon freshly squeezed lemon juice
  • 2 large eggs (at room temperature)


  • 1/4 cup strawberry jam or strawberry ice cream topping
  • 1/8 cup sour cream
  • 2 teaspoons granulated white sugar
  • 3 cups sliced fresh strawberries


  • Lightly spray a 7-inch springform pan with cooking spray.
  • Combine the crumbs and melted butter together, and press into the springform pan. Push the crumbs about one inch up the sides, and make sure to press them down with the back of a spoon or the bottom of a glass. Place in the freezer while you mix up the filling.
  • In a medium bowl, use a whisk to combine the cream cheese, sugar, room temperature sour cream, flour, lemon juice, and vanilla until fully combined and smooth.
  • Use a rubber spatula to gently mix in the eggs, one-at-a-time, until you cannot see visible any egg white.
  • Remove the crust from the freezer and pour the cheesecake batter into it.
  • Place 1 1/2 cups of water into the bottom of your Instant Pot. Using the trivet with handles, carefully lower the cheesecake into the Instant Pot.  Close the lid and set it to Manual high pressure for 25 minutes. When the timer goes off, allow the pot to release the pressure naturally.
  • Once the pin has dropped, carefully remove the cheesecake from the Instant Pot, and let sit for 30 minutes to an hour to continue cooling.
  • Refrigerate for several hours (or overnight). When you remove from the refrigerator, carefully release the springform.
  • Right before serving, mix together the jam, sour cream and sugar. Spread evenly on top of the cheesecake, and top with the fresh strawberries.
  • Slice and serve!


  • Here's a link to the pan you need that will fit inside the Instant Pot: 7-inch springform pan (affiliate link)


Serving: 1slice (6 servings) | Calories: 637kcal | Carbohydrates: 62g | Protein: 9g | Fat: 40g | Saturated Fat: 21g | Cholesterol: 172mg | Sodium: 479mg | Potassium: 319mg | Fiber: 2g | Sugar: 44g | Vitamin A: 1440IU | Vitamin C: 43.7mg | Calcium: 142mg | Iron: 1.9mg

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Nicole Johnson

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  • Eileen wrote:

    How to adjust recipe,cheesecake, for 6” pan with removeable bottom Thank you

    • Lori Lange wrote:

      I’m not sure!

  • Mary A Habeeb wrote:

    Love your cheesecake recipe and need advice. I want to make 1/2 the recipe in a 6″ pan. How long should it cook and what do you recommend for the NR or QR for that proportion? Thanks.

  • Sandy wrote:

    You mentioned flour, but I dont see where you added it to anything?

    • Lori Lange wrote:

      fixed that, sorry!

  • Annie Bontrager wrote:

    I have purchased some 4″ invidiual serving size springform pans. How do I adjust the time? I can fit 2-3 in the larger pot. Is there a formula based on the number of pans???
    Thank you!

  • David Mercer wrote:

    Turned out great, just like I like it!

    1. I used an 8-inch springform pan instead of 7, and it turned out fine. A bit flatter than if I had used the smaller pan, but still very delicious. If I were to do it again, I’m not sure I would increase the ingredients to account for the larger pan because it turned out fine as it was.

    2. I did not use the cinnamon or flour because the recipe never told me where to put them in. Cake turned out great without them, so whatever they were needed for, they were unnecessary.

    3. When I pulled it out of the IP, there was some water on top of the cake. After I left the cake to cool, the water disappeared; I don’t know if it was absorbed, evaporated, or leaked out. Either way, the cake turned out great. Next time, I might try putting some foil over the pan when I cook it and see if it prevents water from settling on top of the cake.

  • David Mercer wrote:

    Am currently cooking this — hopefully will turn out well. A few notes:

    1. I could not find a 7-inch springform pan. Went to three different stores and the smallest they had was an 8-inch. Followed the same directions, so hopefully it doesn’t come out too thin.

    2. I ended up with some unused ingredients. I acquired all the ingredients and then followed the instructions, but the cinnamon and flour never got used. I don’t know much about cooking; is just their presence in the cooking area enough to do their job?

    I’ll let you know how it goes despite these hurdles. This is the first thing I am cooking in my Instant Pot, and I am not much of a cook.

  • Robby wrote:

    This looks great! Can you update the post with your springform pan link? It doesn’t seem to link me to Amazon?

    • Lori Lange wrote:

      Sorry about that- I updated it in the recipe notes.

  • Heather @ Sugar Dish Me wrote:

    THIS CHEESECAKE LOOKS AMAZING!!!! I have never made IP cheesecake but these strawberries and that texture really make me wanna try it!