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An image of a slice of Instant Pot Cheesecake topped with raspberry sauce.
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5 from 1 vote

Instant Pot Cheesecake

This classic, creamy Instant Pot Cheesecake recipe is always a winner and completely foolproof! A perfect graham cracker crust with a smooth, rich cream cheese filling is perfect plain or topped with raspberry sauce, cherries, or sliced strawberries!
Prep Time15 mins
Cook Time33 mins
Additional Time5 hrs 25 mins
Total Time6 hrs 13 mins
Course: Dessert
Cuisine: American
Servings: 6 Servings
Calories: 533kcal
Author: Amy Nash



  • 1 ¼ cups graham cracker crumbs about one sleeve of graham crackers
  • 2 Tablespoons granulated sugar
  • ¼ cup salted butter melted


  • 16 ounces cream cheese softened to room temperature
  • ½ cup granulated sugar
  • 2 Tablespoons all-purpose flour
  • 2 eggs room temperature
  • ¼ cup sour cream room temperature
  • 2 teaspoons vanilla extract


  • Cut a circle of parchment paper to line the bottom of a 7-inch springform pan. Set aside.
  • In a food process, pulse the graham crackers until they form fine crumbs. Mix in the sugar and melted butter, then press firmly into the bottom and halfway up the sides of the springform pan. Stick the crust in the freezer while preparing the filling.
  • For the filling, beat the cream cheese, sugar, and flour in a large bowl using a hand mixer until smooth.
  • Scrape down the sides, then add the eggs, sour cream, and vanilla, mixing just until combined, and stopping to scrape the bottom and sides before mixing again. Pour the filling into the chilled crust.
  • Tap the cheesecake on the counter a couple of times to release air bubbles. Cover with a piece of foil to prevent condensation from building up on the cheesecake.
  • Pour 1 ½ cups of water into a 6-quart Instant Pot, then carefully lower the cheese cake down using the trivet so that the cheesecake is setting above the water on the trivet.
  • Secure the lid and make sure the pressure release valve is in the sealed position. Press "Manual Cook" and make sure it is set to high pressure. Set the time for 33 minutes.
  • The Instant Pot will take 8-10 minutes to come up to pressure, then it will begin to count down the cooking time. Once the Instant Pot has finished cooking, do a natural release (which means don't do anything at all) for 25-30 minutes. Then remove the lid and carefully lift the cheesecake out of the Instant Pot using the trivet handles.
  • Let the cheesecake cool on the counter for 1 hour, then chill in the fridge for at least 4 hours.
  • When ready to serve, release the sides of the springform pan, slice the cheesecake, and top with your favorite toppings.


  • Cornstarch can be used in place of the flour in the cheesecake filling. Either ingredient helps stabilize the cheesecake and prevent it from cracking.
  • Freezing Instructions: You can freeze the entire cheesecake whole if you need to make a bunch of cheesecakes in advance. Or slice and freeze individual slices, then wrap in plastic wrap and store in a freezer safe bag for up to 3 months. Thaw completely in the fridge overnight before serving.


Calories: 533kcal | Carbohydrates: 40g | Protein: 8g | Fat: 39g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 454mg | Potassium: 176mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1391IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 1mg