This smooth, rich, and irresistible instant pot cheesecake will make you the star of the evening! This creamy concoction starts with a graham cracker crust and is topped with cherry pie filling.
Why this recipe works
Making cherry cheesecake in the instant pot only takes 35 minutes. Its creamy, dreamy, and extra decadent with a topping of sweet cherry pie filling. Pressure cookers are great for quickly baking, cooking, and even steaming whatever your heart desires. We especially love it for Mississippi pot roast and mac and cheese!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
TOPPING – We’re using simple cherry pie filling as the topping for this instant pot cheesecake. You can however use any type of pie filling you’d like with this recipe. Whether it be a homemade cherry pie filling, or even blueberry, blackberry or strawberry! Homemade strawberry jam would be delicious as well. You could also leave this cheesecake plain if that’s your preference.
CRUST – You’ll combine graham crackers, melted butter, and sugar to make the crust. You can use chocolate graham crackers in place of the regular crackers, and if graham crackers aren’t available to you, vanilla wafers as well as crumbled cookies make great replacements. In the UK and Australia, try digestive biscuits.
CHEESECAKE – Using room temperature ingredients is important for the best creamy texture and for avoiding lumps. To help your cream cheese come to room temperature, remove from packaging and cut into cubes. Separate the cubes on a plate and allow to sit at room temp for around 30 minutes. Do not skip out on the flour or substitute, flour is important for firming up the cheesecake as well eggs which act as your bonding agent. Buy large eggs, not jumbo as that can change the science of the recipe.
How to Make Instant Pot Cheesecake
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In a large bowl combine crackers, sugar, and melted butter. Press the crumbs into an 8-inch springform pan into an even layer on the bottom up the sides. Place the crust in the freezer until ready to bake.
- In a large mixing bowl, beat the cream cheese, sugar, and flour with a hand mixer.
- Add in the lemon juice, vanilla extract, and an egg at a time while mixing on medium with the hand mixer.
- Fold in the sour cream.
- Pour the cream cheese mixture into the springform pan.
- To the Instant Pot add the trivet and 1.5 cups of water. Place the springform pan onto the trivet with tin foil covering the bottom edge.
- Bake on Manual, High for 35 minutes. Allow to naturally release for 10 minutes. Remove from the Instant Pot and cool in the refrigerator for 4 hours or overnight.
- Finish by spooning the cherry pie filling on the cheesecake just before serving.
Frequently Asked Questions & Expert Tips
Sure! You can use 1 cup graham cracker crumbs, 1 Tablespoon sugar, and 4 Tablespoons butter for a base only crust.
With using a pressure cooker comes condensation. Don’t fret, you can gently blot up the excess moisture with a paper towel or even place tinfoil over the top of the cheesecake in the instant pot to avoid this.
Yes, it’s actually best to make this cheesecake ahead of time. Instant pot cheesecake will need to fully cool off before you pop it in the refrigerator to chill. Allow for a minimum 4 hours, but preferably overnight.
Yes, you can freeze this instant pot cheesecake. We’d recommend holding off on the cherry pie filling if you plan on freezing your cheesecake. To do so, let it cool completely, wrap your cheesecake in plastic wrap, then again in freezer paper. It can be kept in the freezer for around 4-5 months. When ready to serve, allow to thaw completely and top with cherry pie filling.
You can store your cherry cheesecake in an air tight container, over covered in plastic wrap, in the refrigerator for 3-4 days.
Serving Suggestions
Cherry cheesecake makes a decadent dessert after a dinner of chicken or grilled meats with light sides. Cheesecake is a rich dessert and can be a bit too filling to enjoy after a heavy meal.
You can serve this cheesecake with any type of pie-filling topping. Think blueberry, blackberry, raspberry, strawberry, you name it! You could even opt for a caramel drizzle or chocolate topping with nuts. There are so many ways to dress up a regular cheesecake!
More Cheesecake Recipes
- No Bake Mini Cheesecakes
- Instant Pot Strawberry Cheesecake
- Cherry Cheesecake
- Tiramisu Cheesecake
- Strawberry Swirl Cheesecake
- Chocolate Cheesecake Brownies
- No Bake Blueberry Cheesecake
- No Bake Pumpkin Cheesecake
- No Bake Strawberry Cheesecake Bars
- No Bake Cheesecake Bars
- Oreo Cheesecake
- Instant Pot Lemon Curd Cheesecake
- Instant Pot Oreo Cheesecake
- Salted Caramel Cheesecake
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Instant Pot Cheesecake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
Crust
- 2 cups graham cracker crumbs 13.5 ounces
- 2 Tbsp granulated sugar
- ½ cup unsalted butter melted
FILLING
- 16 oz cream cheese room temperature
- ½ cup granulated sugar
- 2 eggs
- 3 Tbsp all purpose flour
- ½ cup sour cream
- 2 tsp vanilla extract
- 1 tsp lemon juice
Topping
- 20 oz Cherry pie filling 1 can
Things You’ll Need
Before You Begin
- You can use 1 cup graham cracker crumbs, 1 Tablespoon sugar, and 4 Tablespoons butter for a base only crust.
- You can use tinfoil to cover the cheesecake during baking as well to cut down on condensation. However, you can just use a paper towel as well to blot dry any wet spots after baking.
- Using room temperature ingredients is important for the best creamy texture and for avoiding lumps. To help your cream cheese come to room temperature, remove from packaging and cut into cubes. Separate the cubes on a plate and allow to sit at room temp for around 30 minutes. Do not skip out on the flour or substitute, flour is important for firming up the cheesecake as well eggs which act as your bonding agent. Buy large eggs, not jumbo as that can change the science of the recipe.
Instructions
- In a large bowl combine crackers, sugar, and melted butter. Press the crumbs into an 8-inch springform pan into an even layer on the bottom up the sides. Place the crust in the freezer until ready to bake.
- In a large mixing bowl, beat the cream cheese, sugar, and flour with a hand mixer.
- Add in the lemon juice, vanilla extract, and an egg at a time while mixing on medium with the hand mixer. Fold in the sour cream.
- Pour the cream cheese mixture into the springform pan.
- To the Instant Pot add the trivet and 1.5 cups of water. Place the springform pan onto the trivet with tin foil covering the bottom edge.
- Bake on Manual, High for 35 minutes. Allow to naturally release for 10 minutes. Remove from the Instant Pot and cool in the refrigerator for 4 hours or overnight.
- Finish by spooning the cherry pie filling on the cheesecake just before serving.
Nutrition
Amanda Davis
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Nick says
Made this today using vanilla wafers for the crust and omitting the flour from the filling, to cut down on carbs. It had the effect of making the filling lighter, like a French style cheesecake and I was quite happy with the results. Still used regular sugar though. Maybe I’ll try Bocha next time, baby steps.