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Jul 30, 2021

Instant Pot Vanilla Cheesecake

This vanilla cheesecake recipe, made in the Instant Pot, is foolproof. You'll never have a cracked cheesecake again!

Instant Pot Vanilla Cheesecake on a plate.


Making cheesecake in the Instant Pot couldn't be easier. I don't know what took me so long to try it. Forget complicated instructions, this cheesecake will blow you away. 

I love how creamy this cheesecake is and adore how much everyone who tried it raved about how good it is. Plus, no more holding your breath lest the top of the cheesecake crack after taking out of the oven. 

Instant Pot Vanilla Cheesecake on a cake plate.

The top of this cheesecake turned out perfectly smooth. In fact, you might be a little concerned that the cheesecake is too jiggly when it emerges from the Instant Pot. Rest assured, once you refrigerate the cheescake overnight, you will end up with perfect and beautiful slices. 

Instant Pot cheesecake lives up to its own hype for sure. Dare to show the top of your cheesecake! 

Tools you'll need to make cheesecake in the Instant Pot:

I used an 8 quart Instant Pot to make this cheesecake. If you use a 6 quart Instant Pot, you might want to add an additional 5 minutes to the cook time, but I'm pretty sure that's not necessary. Between the cooking time and refrigeration time, this cheesecake is so good. 

You will also need a 6 or 7 inch springform or cheesecake pan. Either one will work. You will need to wrap the bottom with foil to make sure the water in the pressure cooker doesn't leak into the bottom of the pan. 

You will also need something to lift the cheesecake pan about 1 inch above the bottom of the multicooker. You can fashion a circle of rolled foil to do this. 

If you don't want do use more foil than necessary, you can purchase a couple of tools meant for the Instant Pot, including this Oxo Pressure Cooker Sling, which holds the cheesecake above the water and makes it easier to lift the cake out of the Instant Pot. 

Finally, you'll need a food processor for mixing all of the ingredients. 

Instant Pot Vanilla Cheesecake with raspberry topping.

Isn't this gorgeous? 

How to make cheesecake in the Instant Pot:

First, pulse Graham crackers, butter, sugar, salt, and cinnamon together in the bowl of a food processor. Press the mixture into the bottom of a 6 to 7 inch springform or cheesecake pan. 

Next, process cream cheese, vanilla, and sugar in the same food processor and then add some sour cream and eggs and process until just incorporated. 

After that, pour the filling over the crust and wrap everything in foil. Fill the pressure cooker with 1/2 inch of water and add either a steamer rack or another tool that will lift the cheesecake about 1 inch above the bottom of the pan. You can fashion your own with rolled up aluminum foil. 

Finally, lower the pan into the pressure cooker and cook for 25 minutes on low pressure. 

Instant Pot Vanilla Cheesecake with raspberries.

If you'd like to top your cheesecake with fresh raspberry sauce, the recipe is with my Panna Cotta recipe. It's delicious. 

Happy #NationalCheesecakeDay 2021 hosted by Lynn from Fresh April Flours!  

Let’s celebrate this delicious day with our favorite cheesecake recipes-- from fruity to chocolatey and mini to InstantPot, we’ve got you covered for your next cheesecake need!

More #NationalCheesecakeDay Recipes

Vanilla Cheesecake slice.

Instant Pot Vanilla Cheesecake

Instant Pot Vanilla Cheesecake
Yield: 10 servings
Author: Karen's Kitchen Stories
Prep time: 30 HourCook time: 1 HourInactive time: 12 HourTotal time: 43 Hour
This vanilla cheesecake recipe, made in the Instant Pot is foolproof. You'll never have a cracked cheesecake again!


  • 6 whole Graham crackers, broken up into pieces
  • 2 tablespoons unsalted butter, melted and cooled
  • 1 tablespoon plus 2/3 cup sugar
  • 1/2 teaspoon ground cinnamon
  • Pinch of sea salt
  • 18 ounces full fat cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 2 large room temperature eggs


  1. Pulse the Graham crackers in the bowl of a food processor until you have fine crumbs. 
  2. Add the butter, 1 tablespoon of the sugar, cinnamon, and salt. Pulse until everything is combined. 
  3. Pour the ingredients into the bottom of a 6 to 7 inch cheesecake or springform pan. Tamp everything down with the bottom of a glass. 
  4. Wipe out the food processor and add the cream cheese, vanilla, a pinch of salt and 2/3 cup of sugar, and process for 15 seconds. Add the sour cream and eggs and process until just incorporated, about 15 seconds. 
  5. Pour the mixture over the the crust and smooth the top. Cover the top and bottom of the pan with foil. 
  6. Add 1/2 inch of water to the bottom of your Instant Pot. Place a trivet on the bottom of the Instant Pot and lower the cheesecake pan into the pressure cooker. 
  7. Lock the lid and set the pressure to low pressure, turn the seal to "seal," and cook for 30 minutes. Turn off the pressure cooker and let the pressure release naturally for 30 minutes. Release the pressure. 
  8. Transfer the cheesecake to a wire rack and let cool to room temperature for an hour. 
  9. Cover with plastic wrap and refrigerate overnight. 

Nutrition Facts



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cheesecake, Instant Pot
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Would you like to comment?

  1. This cheesecake sounds amazing!

  2. A cheesecake in the InstantPot is next on my list!

  3. Weren't you thrilled with how well this turned out in the instant pot? I know I was and yours looks even better.

  4. Your cheesecake is gorgeous!! Can't wait to try it in my instant pot — thanks for the inspiration!

  5. I am LOVING cheesecake in the Instant Pot. I think the texture is delicious!

  6. The instant pot sure does make a gorgeous cheesecake! I love the creaminess!

  7. Yep! I tried it in the instant pot and I don't know if I will ever be able to go back to the traditional methods again! It was so easy and so creamy!

  8. This was the first cheesecake I have ever tried to make and I did so specifically because it is for the Instant Pot. It is a very tasty cheesecake and we enjoyed it tremendously. I do however, have a couple of observations to make especially as it applies to a First Time cheesecake baker. First of all there is a confusing time in the recipe; in the description of the cheesecake you said to cook on low for 25 minutes and in the recipe itself the time is 30 minutes. It cooked fine but it did crack an hour after while cooling on the rack. Also, it would have been very helpful if you could have mentioned using parchment paper to line the bottom of the pan. Since I did not do that the cake remained on the bottom of the springform pan until we finished it. Any thing that would be helpful should have been included in the recipe or the description. I had to go searching on the interwebs for the tip about parchment paper. Still the fact remains that is is a very easy and delicious cheesecake recipe and I Highly Recommend it.


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