Instant Pot Cheesecake

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5 from 6 votes
This Instant Pot Cheesecake is not just any old cheese cake recipe, it is a Red Velvet Cheesecake. It is so luscious, creamy and delicious.
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Instant Pot Cheesecake on white plate with red and green plaid napkin

This Instant Pot Cheesecake is not just any old cheese cake recipe, it is a Red Velvet Cheesecake. It is so luscious, creamy and delicious.

Instant Pot Cheesecake on white plate with red and green plaid napkin

Instant Pot Cheesecake comes out so well. The cake has a beautiful fluffy mousse like consistency that will make you a big fan. Plus it is done in half the time.

Why Instant Pot Cheesecake Recipe Works

First, it is a Red Velvet Cheesecake, so it is beautiful to look at and the chocolatey taste is amazing. It really is so simple to make in the Instant Pot that it will become your favorite method for cooking it.

How to Make Red Velvet Cheesecake Recipe – Step by Step 

  • Make Cheesecake Mix: Begin by mixing together your cream cheese, eggs, vanilla, heavy cream, and sugar.
  • Divide: Second, take your cheesecake mixture and divide the batter into two. In one of the bowls of the cheesecake batter, add in your red velvet cake. You can also add in your red food coloring if you want to make it a brighter red.
  • Line Pan: Place parchment paper to the bottom of your spring pan. Spray lightly with cooking spray. Pour half of the graham cracker mixture to the bottom of your spring pan mold. Push down well to flatten the graham crackers with your fingers, or the back of a spoon.
  • Place on Crust: Then add your white cheesecake mixture to the top of your graham crackers about halfway of your pan then take 1/4 cup and add the red velvet cheesecake mixture to the middle of your cheesecake. Continue to alternate until you have filled your spring pan mold.
first 3 steps for Instant Pot cheesecake
  • Swirl: Next, taking a knife, create a clockwise circle creating swirls moving toward the outside of the pan.
  • Prepare Instant Pot: Also add 1 1/2 cups of water to the bottom of your Instant Pot. Once water is in place your cake pan on the trivet.  
  • Set Instant Pot: Finally, cook on High Pressure for 45 minutes. Once completed, allow a natural release for 5 minutes. Lastly, transfer and cool in the fridge for at least 5 hours, or overnight. 
4 Process shots for red velvet cheesecake

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Recommendations for Making the Best Instant Pot Cheesecake Recipe

There are a few simple and easy tips to making a fabulous cheesecake. For Example:

  • Always use room temperature ingredients so that you do not overwork your cake batter.
  • Utilize the good stuff! Full Fat, and the best quality you can find.
  • Eggs should be added after you cream the sugar and butter, so they don’t deflate
  • Wrap the pan in foil to prevent leaks

Need more tips? Check here.

whole Red Velvet cheesecake on white plate

How Can I tell that my Instant Pot Cheesecake is Done

Try to check the cheesecake to see if the middle is set with an instant read thermometer, between 140 to 150°F. If the cheesecake isn’t quite done, return the lid and cook at High Pressure for an additional 5 minutes, followed by a natural release.

Alternatively, try the jiggle test, the cheesecake should just wiggle a little. If it ripples or jiggles a lot it is not done and needs more time.


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closeup shot of Instant Pot Cheesecake

Expert Tips for Making the Best Instant Pot Cheesecake

  • Springform: Remember to use a Springform pan for Easy release.
  • Sour Cream: A little sour cream adds a little tang and cut the sweetness
  • Nut Crust: Crushed nut crust adds a little surprise to your cheesecake.

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Instant Pot Cheesecake on white plate with red and green plaid napkin

Instant Pot Cheesecake

5 from 6 votes
This Instant Pot Cheesecake is not just any old cheese cake recipe, it is a Red Velvet Cheesecake. It is so luscious, creamy and delicious.
Print Pin Rate
Servings: 16 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Equipment

Ingredients

  • For the cheesecake:
  • 4 8- oz cream cheese
  • 3 large eggs
  • 1 TBSP vanilla extract
  • ½ cup heavy cream
  • ½ cup sugar
  • ½ cup red velvet cake mix
  • optional red food coloring
  • For the crust: divide in two
  • 1 cup graham cracker crumbs
  • 2 teaspoons granulated sugar
  • 4 tablespoons unsalted butter melted

Instructions

  • Mixed together your cream cheese, eggs, vanilla, heavy cream, and sugar.
  • Take your cheesecake mixture and divide the batter into two.
  • In one of the bowls of the cheesecake batter, add in your red velvet cake. You can also add in your red food coloring if you want to make it a brighter red. Mix well.
  • Mixed together your graham crackers, sugar, and melted butter.
  • Add parchment paper to the bottom of your spring pan. Spray lightly with cooking spray. Add half of the graham cracker mixture to the bottom of your spring pan mold. Push down well to flatten the graham crackers with your fingers, or the back of a spoon.
  • Add your white cheesecake mixture to the top of your graham crackers about halfway of your pan. Take 1/4 cup and add the red velvet cheesecake mixture to the middle of your cheesecake. Take 1/4 cup and add the white cheesecake mixture to the middle of your cheesecake. Continue to alternate until you have filled your spring pan mold. (For the second cheesecake, add the red velvet cheesecake mixture first, then ¼ cup white cheesecake, etc.)
  • Taking a toothpick, chopstick, or knife, starting from the center, move outward toward the pan creating straight lines. Once you have done this, start from the center and create a clockwise circle creating swirls moving toward the outside of the pan.
  • Add 1 1/2 cups of water to the bottom of your Instant Pot.
  • On the side, place your trivet on a flat surface. Place your cake pan on the trivet. Carefully, transfer the trivet to the inside of the Instant Pot.
  • Close the lid on your Instant Pot and close the sealing valve.
  • Cook on High Pressure for 45 minutes. Once completed, allow a natural release for 5 minutes.
  • Carefully remove the trivet inside the Pot using the trivet handles with hot pads or a towel. Transfer and cool in the fridge for at least 5 hours, or overnight.
  • Remove from the fridge when ready to serve!

Expert Tips

  • Springform: Remember to use a Springform pan for Easy release.
  • Sour Cream: A little sour cream adds a little tang and cut the sweetness
  • Nut Crust: A crushed nut crust adds a little surprise to your cheesecake
 

Estimated Nutritional Information

Calories: 205kcal | Carbohydrates: 16g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 72mg | Sodium: 156mg | Potassium: 66mg | Fiber: 1g | Sugar: 11g | Vitamin A: 527IU | Calcium: 41mg | Iron: 1mg

The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/

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2 thoughts on “Instant Pot Cheesecake”

  1. 5 stars
    Thank you so much for this amazing instant pot cheesecake recipe! Will surely have this again, it tasted really good and super easy to make! Highly recommended!

    Reply

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