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Click to request access to the Instant Pot Guidebook from Kitchen Stewardship!

Do More With Your

Instant Pot!

Click to request access to the Instant Pot Guidebook from Kitchen Stewardship!

Do More With Your

Instant Pot!

An Instant Pot Cheesecake Recipe You’ll Be Proud Of

February 5, 2018 (UPDATED: August 21, 2020) by Lori Hernandez (Contributing Writer) 1 Comment

This post may contain affiliate links which won’t change your price but will share some commission.

Instant Pot CheesecakeOh, Instant Pot, how do I love thee?

You have a special place in my heart and my kitchen.

You’ve transformed and streamlined the way I cook. Brown rice, dry beans, hard-boiled eggs, steel-cut oats, steamed veggies… every day you delight me.

And then… I discovered you can even make CHEESECAKE. *Swoon* Will you be my Valentine? 🙂

An Amazing Discovery

After I purchased my Instant Pot a few years ago, I joined a few Facebook forums for Instant Pot users… and quickly became more overwhelmed than ever! Ha!

Thank goodness for Katie’s post on Kitchen Stewardship® titled “10 Basic Instant Pot Techniques”. It was the perfect place to start learning how to use my IP without all the confusing jargon. You see, I’ve been a contributing writer for Kitchen Stewardship® for a few years now, but I’ve been a faithful reader for at least the last 7 years.

I’ve learned so much from Katie and the other great contributors at Kitchen Stewardship®. It’s always the first place I go for tips and information on cooking because Kitchen Stewardship® is all about keeping real food obtainable and baby steps to learning new things.

After I felt a little more comfortable using the IP, I revisited some of those forums… and kept seeing gorgeous photos of cheesecake pop up over and over again.

Wait, WHAT? Can you make cheesecake in the Instant Pot? I had to try it myself.

Instant Pot cheesecake

The 80/20 Rule (and some healthier tweaks)

Now I know… cheesecake is not considered a “healthy food” and Kitchen Stewardship® is focused on helping us make healthier choices for our families. Yet, it’s my opinion that indulging every once in a while is probably not going to negatively affect our health in the long term (unless, of course, you have legitimate dietary or health concerns, such as Celiac Disease or Auto-Immune Disorders).

In our house, we do our best to eat “clean” 80% of the time and not fret about the other 20%. This system helps me stay sane and keeps me from unhealthy obsession and guilt about food choices. It works for us. Maybe it works for you too!

That said, I did tweak this recipe so I could incorporate some “healthier” options, such as using “real food” ingredients like real sour cream (not the stuff full of additives), pastured butter, farm fresh eggs (from my hens!) and cane sugar, instead of GMO beet sugar.

I also discovered that Gluten Free Graham crackers work great in this recipe, in case you or your loved ones need to avoid gluten (I used Pamela’s brand).

While this is certainly NOT a health food (I mean, obviously! It’s a dessert!), it IS slightly better 😉

Instant Pot Cheesecake

What You Will Need

Besides the Instant Pot, the most important thing you need is a springform pan that will fit inside your Instant Pot. What size you need depends on what model of Instant Pot you own.

I measured my Instant Pot and knew that I needed a pan smaller than 7″ in diameter. I happened to spot one at Marshall’s/T.J. Max for a great price. Of course, I took it home and made a cheesecake to celebrate my great find! This one on Amazon looks like it would work for me as well.

Instant Pot Cheesecake

A Few Tips Before You Start

Here are a few suggestions to ensure your cheesecake turns out to be AMAZING!

  • Be sure to use a hand mixer instead of a stand mixer. It’s critical that you do NOT overmix the batter, or it will result in a “souffle” type cheesecake! Stand mixers are a bit of overkill for this job.
  • ALL INGREDIENTS MUST BE AT ROOM TEMPERATURE before you begin. Do NOT skip this step or you will have a lumpy cheesecake!
  • This cheesecake is best made the DAY BEFORE YOU PLAN ON SERVING IT, so plan ahead accordingly!
  • You will need parchment paper to line the bottom and sides of your springform pan.

Instant Pot Cheesecake

There are 4 steps to making the cheesecake, so be sure to give yourself enough time to complete the steps fully:

  1. Make the crust
  2. Make the batter
  3. Pressure cook the cheesecake
  4. Cool and chill overnight
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InstantPot Cheesecake Recipe (Just in Time for Valentine’s Day!)

  • Author: Lori Hernandez
  • Yield: 8 servings
  • Category: Dessert
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Description

A simple, yet delicious cheesecake recipe for your Instant Pot made with “cleaner” ingredients


Ingredients

Crust

  • 10 Organic graham crackers, finely ground (can also use GF graham crackers)
  • 4 tbsp Organic or grass-fed butter, melted
  • Pinch of sea salt (Use the code kitchenstewardship for 15% off of your first purchase) or Real Salt
  • 2 tsp – 1 tbsp brown sugar (optional – 235 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar only-ins replaceWithoutSep” id=”235″ data-gr-id=”235″>crust is plenty sweet without it)

Cheesecake Batter

  • 16 oz Organic cream cheese (two 8oz packages), at room temperature
  • 2 large eggs, at room temperature
  • 2/3 cup Organic cane sugar
  • 1/2 cup Organic sour cream, at room temperature
  • 2 tbsp Non-GMO corn starch
  • 2 tsp vanilla extract
  • 2 pinches of sea salt or Real Salt

Berry Topping (optional)

  • 1 cup combination of berries/fruit of your choice (frozen or fresh) – strawberries, blueberries, cherries, raspberries, etc.
  • Honey or Maple Syrup to taste
  • 1/2 tsp of Non-GMO corn starch, dissolved in a bit of water.


ship kroger


Instructions

Before you Begin

  1. Bring ALL ingredients to room temperature before beginning. Do NOT skip this step!

Making the Crust

  1. Grind the Graham crackers in a food processor or place them in a Ziploc bag and roll with rolling pin.
  2. Mix the Graham crackers, the salt and the brown sugar (if using) in a small bowl.
  3. Add the melted butter to the bowl and mix well.
  4. Line the sides and bottom of the cheesecake pan with parchment paper.
  5. Pour the crust mixture into the prepared pan and firmly press into place, using your hands, a small mason jar bottom or a spoon.
  6. Place pan in the freezer while you prepare the batter.

Making the Cheesecake Batter

  1. Mix sugar, salt and cornstarch in a small bowl.
  2. In a separate medium-sized mixing bowl, briefly break up the cream cheese, mixing for no more than 10 seconds.
  3. Add half of the sugar mixture to the cream cheese. Mix on low speed, just until incorporated (about 20 seconds). Scrape down the sides and add remaining sugar mixture. Beat just until incorporated. Scrap down sides of bowl again.
  4. Add sour cream and vanilla extract. Beat just until incorporated, then scrape down sides of bowl.
  5. Add eggs, one at a time, mixing for 15 seconds or less, scraping down sides of bowl after adding. DO NOT OVERMIX during this step
  6. Scrape down sides and beaters, and fold the ingredients a few times.
  7. Pour batter into prepared pan.
  8. Tap cheesecake gently against the counter to make air bubbles rise to the surface. Pop air bubbles with a toothpick until satisfied (this is a perfectionist step. Ha!).

Pressure Cooking the Cheesecake

  1. Pour 1 cup of water into the pressure cooker. Place steamer rack inside cooker (so cheesecake pan doesn’t touch the bottom).
  2. Create a “sling” out of foil to help you lower the cheesecake into the cooker without dropping it.
  3. Gently place cheesecake in the pressure cooker on top of the steamer rack. Leave sling in place.
  4. Close lid and pressure cook on High Pressure for 26 minutes and Full Natural Release.
  5. Natural Release will take about 7-10 minutes. Open lid carefully.
  6. There may be some condensation on top of the cheesecake. Very gently blot surface of cheesecake with a paper towel to remove excess condensation.

Cool and Chill

  1. Using the foil sling, carefully remove cheesecake and place on a wire rack to cool to room temperature.
  2. After about 15 minutes, gently remove the parchment paper from the sides, using a knife if needed.
  3. Chill cheesecake in the fridge for at least 4-8 hours. Overnight is best!

Optional Berry Topping

  1. Place berries (frozen or fresh) in a small sauce pan. Add a splash of water if desired.
  2. Cook on low until fruit starts to release juices.
  3. Mash with a potato masher or mix with a stick blender
  4. As fruit begins to break down, slowly add honey or maple syrup, a teaspoon at a time, until you reach desired sweetness.
  5. After gently cooking about 10 minutes, slowly stir in the dissolved corn starch, mixing well until thickened.
  6. Remove from heat and serve over cheesecake.

Did you make this recipe?

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Need a little help getting healthy food on the table every day? Real Plans takes the stress out of meal planning and puts the nourishing food BACK on your table. There’s a plan for every diet type, including GAPS, Paleo, AIP, Whole30, vegetarian and more! You remain totally in control: use your own recipes, accept theirs, and teach the system what your family likes…Check out how powerful it is here!

Instant Pot Cheesecake

Valentine’s Day, Easter, birthday’s or over the holidays are the perfect opportunities to test out this recipe for you and your loved ones.

I love the fact that the Instant Pot cheesecake is the perfect size – not too big, not too small. As much as we love cheesecake, it’s so rich and indulgent that we could never finish a whole cheesecake made in a larger springform pan!

Enjoy!

Check out more Instant Pot desserts including Paleo and allergy-friendly options!

Click to request access to the Instant Pot Guidebook from Kitchen Stewardship!

Make your Instant Pot work for you!

I won’t tell if your Instant Pot is still in its box, pinky swear. 😉

I left mine abandoned in the basement for almost a YEAR because I have a new-thing-instructions phobia, but now I have TWO Instant Pots and they’re both in constant use!

Turns out it’s so easy, a kid can do it — I’ll send you a quick video of my children unboxing and setting it up when you grab your FREE download mini eBook:

Get the Instant Pot Guidebook for FREE!

What’s in the Guidebook?

You’ll love the simplicity of your Instant Pot, and the free downloadable guidebook will help you:

  • Adapt your own favorite recipes from the slow cooker
  • Cook FROZEN ground beef
  • Hard boil eggs perfectly
  • Cook squash, steam veggies, and make applesauce in your IP
  • Make dry beans in an hour and perfect rice without boiling over
  • Steam veggies al dente and make Paleo cauli rice in minutes
  • Cook a whole chicken and make FAST bone broth

Whether yours is still in the box or you’ve used it a little but want to know more about those techniques, or if you’re still pining for an IP on your wish list, I can’t wait to give you these simple baby steps to success!

What other desserts have you tried making in your Instant Pot? I’d love to hear about them!

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Filed Under: Real Food Recipes Tagged With: Christmas, contributing, contributing writer, desserts, Easter, Instant Pot, Valentine's Day

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About Lori Hernandez (Contributing Writer)

Lori is a lover of Christ, her people and the earth. She shares life with her husband, John, her two kids and a host of pets and farm critters. Her spring, summer and fall are consumed with growing produce, herbs and flowers in their large gardens. She spends in inordinate amount of time in the kitchen trying to figure out what to do with all the food she grows! During the winter, she hibernates and feeds her addiction to reading books about health and wellness, spiritual growth, farming, gardening, homesteading, finances, earth stewardship, voluntary simplicity, DIY, permaculture, and much more.

Her family made the transition to a “real food” diet about 6 years ago after watching the documentary Food, Inc. and the Kitchen Stewardship blog was a lifeline for them as they swam through the confusing seas of "healthy eating."

Lori farms to provide her family and community with healthy produce (good for the body!) and gorgeous cut flowers (good for the soul!). Learn more about her farm at Three Acre Farm.

Read Lori's bio.

1 Bite of Conversation So Far

  1. Erica says

    November 27, 2019 at 6:23 pm

    This is Cheesecake #17 from Amy and Jacky.

    Reply

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