Go Back Email Link
+ servings
easy instant pot cheesecake with cherry pie filling on top
Print Pin
5 from 4 votes

Easy Instant Pot Cheesecake Recipe

This Easy Instant Pot Cheesecake recipe makes creamy cheesecake with a graham cracker crust. A delicious dessert everyone will love and the perfect cheesecake for any occasion!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Refrigeration Time 6 hours
Total Time 6 hours 50 minutes
Servings 8
Calories 374kcal
Author Dee
Cost $10


For the Crust

  • 1 cup crushed graham crackers about 7 rectangle sheets
  • 1 tablespoon granulated sugar
  • 2 tablespoons butter

For the Filling

  • 16 ounces cream cheese 2 8-ounce blocks, softened
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs

For Pressure Cooking

  • 1 cup water

Cherry Topping (optional)

  • 1 cup cherry pie filling or more


The Crust:

  • Finely crush the cookies using a food processor, or place in large zip top bag, close up, and crush with rolling pin
  • Melt the butter and pour over the crushed cookies. Add sugar, and mix until combined and the consistency of wet sand.
  • Press the crust into the bottom of a greased 7-inch cheesecake pan, ensuring it is evenly distributed on the bottom and sides of the pan.
  • Place the crust in the freezer until the filling is ready.

The Filling:

  • Beat the room temperature cream cheese and sugar until just creamy.
  • Mix in the vanilla extract
  • Add the eggs, one at a time, mixing in between until just combined on low speed. Do not over mix. I like to crack the eggs into a separate bowl, lightly beat, and then add to the filling, but you can use either method
  • Pour the cheesecake filling onto the crust, smoothing out with a spatula if necessary.
  • Pour 1 cup of water into the inner pot of the Instant Pot (6 qt). Place a trivet in the bottom.
  • If your pan does not have a handle, create a foil sling, place the pan in the sling, then place the sling in the pot. Skip this step if your pan has a handle.
  • Close the lid and place the valve in the SEALING position. Hit PRESSURE COOK for 35 minutes, then do a 15 minute natural release.
  • Do a quick release to release the remaining pressure. When pin drops, remove lid, and using oven mitts, carefully remove the cheesecake from the pot by lifting handles .
  • The cheesecake is done when only the center jiggles slightly when you shake the pan back and forth and when its internal temperature is 150 degrees Fahrenheit. If it is not done yet, let it cook for another 5 minutes.
  • Take the corner of a paper towel and soak up any water on the top of the cheesecake.
  • Allow the cheesecake to cool slightly before covering. (about 30 minutes) Store covered in the fridge for at least 6 hours to overnight (recommended) before serving.

Cherry Topping (optional)

  • Spoon cherry pie filling over cheesecake before serving


Recipe was made in a 6 quart Instant Pot. To make in an 8 quart, increase water in the pot to 2 cups. You can use an 8-inch pan.
For best results, be sure to use room temperature cream cheese and eggs, add eggs last,  and don't over mix the ingredients.
Refrigerate cheesecake for 6 hours or overnight for best texture.


Calories: 374kcal | Carbohydrates: 33g | Protein: 6g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 116mg | Sodium: 306mg | Potassium: 146mg | Fiber: 1g | Sugar: 18g | Vitamin A: 977IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg