Today we’re excited to be sharing our recipe for Instant Pot cheesecake with a graham cracker crust and topped with homemade blueberry sauce. Read on for the details.
When I read you could make cheesecake in the instant pot I was at first doubtful. I had heard of Instant Pot desserts like these chocolate lava cakes. And we have had success making things like Instant Pot chili, Instant Pot rice, and even Instant Pot hard-boiled eggs…but we had never tried making a dessert. This was uncharted territory. But, I decided to try anyway. I figured if there was ever a time to charge into uncharted territory, it should be for a dessert. And I love cheesecake.
After making it, I realized the Instant Pot cheesecake cooks perfectly. No brown or burned top, no under-cooked middle, no turning the oven off part way through, or any of the other problems I’ve had making cheesecake in the oven! I wish I knew it was going to be so easy, I would have made this a long time ago!
Making Instant Pot Cheesecake
To begin, I measured the diameter of our Instant Pot and purchased a 7-inch springform pan. They’re not hard to find, we grabbed ours from Amazon (where we buy way too much stuff). After doing the calculations, I realized it would be about half the size of our normal 9-inch cheesecake pan, so, I basically cut the original recipe in half and made a smaller version. I think for our family the Instant Pot cheesecake ended up the perfect size. As much as I love it having too much of a rich dessert lying around can be trouble. But, if I were hosting a larger crowd, I would just make the original version and pour half in each pan and make two.
This instant pot cheesecake recipe is basically the same as our lemon cheesecake recipe cut in half as I mentioned. However, after the first time making it in the Instant Pot and having a slight overflow (still delicious, but not ideal), we cut back on a few ingredients and didn’t bother to beat the egg whites (skip an extra step, sign me up!). The next several tries seemed to work. I also think the natural release helps with the overflow problem as well. There is usually a small puddle on the top of the cake when opening, just gently dab it off with a paper towel and it should be fine.
What’s a cheesecake without blueberry sauce? I always love cheesecake with some sort of fruit topping and this blueberry sauce goes really well with this lemon cheesecake. My stepmother used to make this with huckleberries and it was amazing. I like going with blueberries and have even found that the small frozen “wild” blueberries from Trader Joes or Wymans work really well. I’m sure fresh blueberries and other fruits would be delicious as well.
I don’t think the cornstarch/thickening is necessary, but it’s a personal preference. If you do use cornstarch, make sure it is thoroughly mixed with the water, because otherwise it will clump and harden in the sauce. And, it isn’t the worst idea to make extra to try on pancakes.
Graham Cracker Crust
Speaking of things that go great together, I’ve never met a cheesecake that didn’t get along with a graham cracker crust. A must for our Instant Pot cheesecake. This graham cracker crust is super easy and is basically just 3 ingredients: the graham crackers, melted butter, and powdered sugar (and a pinch of salt).
We place the graham crackers in a ziplock bag and then crush them with a rolling pin. Our kids love helping with this step (and with the cheesecake eating). Then it’s just a matter of mixing in the other ingredients and then pressing it into your pan. Not hard.
After mixing and adding in your filling, the Instant Pot does the rest! The only bad thing is that this cheesecake is best when chilled over night. I know, I know, you want it now! But think of the cheesecake dreams that will dance through your head…it will be worth the wait!
For the crust
- 5 graham cracker sheets (10 squares), crushed
- 1/4 c . melted butter
- 1/2 T . powdered sugar
- pinch of salt
For the cheesecake
- 2 8 oz . packages of cream cheese , softened
- 1/2 c . sugar
- 2 eggs at room temperature
- 2/3 c . sour cream at room temperature
- 1 tsp . vanilaa
- juice of half a lemon
- 1 tsp . lemon zest
For the blueberry sauce
- 1 c . small blueberries or huckleberries
- 1/8 c . sugar
- 1 T . lemon juice
- 1 tsp . cornstarch mixed in 1 T. water , optional
- Crush graham crackers in a ziplock bag with a rolling pin until no big pieces are left.
- Add powdered sugar and salt to the baggie and mix.
- Melt butter in a 4 c. pyrex measuring glass.
- Add graham cracker crumb mixture to butter and stir.
- Spread crumb/butter mixture in a greased 7 inch springform pan and press/flatten down on the bottom and slightly up the sides with a flat bottomed ramekin.
- Freeze crust while making cheesecake.
- In a mixer beat the cream cheese until soft.
- Beat in sugar, scrape down sides of the bowl, and mix until fluffy.
- Add in eggs one at a time and mix.
- Mix in sour cream, vanilla, lemon zest, and lemon juice until smooth.
- Remove crust from freezer and pour mixture into pan.
- Place trivet with lifting arms in the up position into your Instant Pot (or if your trivet does not have arms--make a foil "sling" to place under pan so that you can carefully lift out after cooking).
- Pour 1 cup of water in the bottom of the Instant Pot.
- Carefully lower pan down into pot on trivet.
- Close lid, turn vent to sealed position, and set Instant Pot to manual for 35 minutes.
- When cycle ends, cancel/turn off Instant Pot and let naturally release for 15 minutes.
- Open lid, soak up and water from top of cheesecake gently with a paper towel, and carefully lift cheesecake with trivet arms or foil "sling" and let cheesecake cool on a plate.
- Refrigerate for at least 4 hours (preferably overnight).
- To make blueberry or huckleberry sauce, place blueberries, lemon juice, and sugar in small pot over medium low heat. Bring to a boil and reduce heat. Simmer for 6-8 minutes. If you prefer a thicker sauce add cornstarch/water mixture (make sure it is thoroughly mixed to avoid lumps in sauce) and heat to berry sauce and heat until thickens.
Veena AzmanovMarch 15, 2017 at 5:57 pm
I am so fascinated that you made Cheesecake in an instant pot! So cool
mywifecancookMarch 21, 2017 at 8:14 pm
It worked out really well! I was shocked.
JuliaMarch 16, 2017 at 4:20 am
I love that it’s a smaller cheesecake! I kept wondering what size pan to use If I were to halve a regular cheesecake recipe. Now I know. Thanks! I wish I had Instant Pot as this cheesecake sounds delicious and easy. I love that I can avoid a water bath using itt
mywifecancookMarch 21, 2017 at 8:14 pm
It was definitely nice to have a smaller dessert. Just enough for everyone to have a slice, but not so much that we over indulged!
Gloria @ Homemade & YummyMarch 16, 2017 at 8:28 am
Ok so lemon desserts are at the top of my list…along with blueberry. I don’t have an Instant Pot, but I do have a regular pressure cooker. Seems my husband insisted that I needed one. I have done desserts in it as well, and was totally happy with the delicious results. This looks so good!!
mywifecancookMarch 21, 2017 at 8:13 pm
I love lemon and blueberry desserts! I am pretty new to the pressure cooker game, if I had known how easy it is to make desserts in it, I might have jumped sooner!
Sarah @ The Fit CookieMarch 16, 2017 at 7:25 pm
That’s pretty cool you can make a cheesecake in an instant pot! I haven’t made a real cheesecake in quite a while since we have dairy allergies, but every once in a while I make one for my husband since he has no food allergies. It’s one of his favorite treats that I should make more often for him!
mywifecancookMarch 21, 2017 at 8:12 pm
I don’t make them very often, but it is definitely one of my favorite desserts. I was really impressed that it could be done in the Instant Pot!
Stephanie PfannenstielAugust 14, 2017 at 10:13 am
I doubled the recipe because I have a large pot and can use a bigger pan. However being new to this instant pot craze, I am unsure as to how to adjust my cooking time. Any suggestions?
mywifecancookAugust 14, 2017 at 11:05 am
I have not tried it in a larger pan. However, after looking around at several other recipes online, it sounds like you should add 5-10 minutes depending on the size of pan–both diameter and height change the time (so 40-45 minute cycle with 15 minute natural release). If it is not set in the middle, you can close it up, cook for an additional 5 minutes and naturally release.
GiuliJanuary 1, 2018 at 7:06 pm
Do you need the duo plus to try this? Or would the instant pot duo work fine too?
mywifecancookJanuary 5, 2018 at 4:51 pm
I have the duo 6 quart, not the duo plus, but I think either would work.
Supermom1843April 7, 2018 at 1:59 pm
Ok, so I made this cheesecake and followed the recipe to the T. It overflowed into my IP liner. When I took it out it fell into the pan. What happened? Was it overfilled? Did I beat the mixture too long when I added the eggs? How deep is your 7″ springfoam pan? I know I have seen some of different depths. It was definitely easy enough to make – just disappointed the way it looks. Hopefully it will still taste good!
mywifecancookApril 13, 2018 at 11:02 am
Our pan is probably 3 inches deep. When I make it, it definitely puffs up near the top of the pan. I have seen several other cheesecake recipes for the Instant Pot and they use parchment paper around the inside edge of the pan to make a taller cylinder, which would keep from overflowing.
Patricia LylesDecember 28, 2019 at 10:29 pm
Am dying to try this.