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Ninja Foodi Instant Pot Cheesecake Recipe

This Ninja Foodi Instant Pot cheesecake recipe is easy for beginners. A fail proof way to make your favorite pressure cooker dessert with just a few ingredients!

Instant Pot Cheesecake Recipe 3

If you love pressure cooker desserts but unsure of jumping into making the ever popular Instant Pot cheesecake recipe this is an easy one to start with. I was intimidated to make one too at the beginning, that is why I made this easy version with step by step instructions. One of our favorite Instant Pot recipes. (originally published 11/18, affiliate links present)

Ninja Foodi Cheesecake

Using just a few simple ingredients you too can make a creamy cheesecake that your family will love. Use whatever pressure cooker brand you have. These same instructions work with a Crockpot Express or Ninja foodi. As long as it has the high pressure function it will work just fine y’all.

Top with some fresh fruit or pie filling like we did with our mini strawberry cheesecake recipe, it will become a family favorite in your home too.

Let’s start with a few basic tips:

For reference, this is the pressure cooker I have and use for all recipe creations.

star wars instant pot

Instant Pot Cheesecake

First of all if you don’t have a springform pan you need one of those. These pre-cut springform pan parchment paper sheets are great to have too.

I use this for many of my Instant Pot dessert recipes so you can use it for more than this don’t worry. From brownies to even dinners that are cooked in a sauce need a vessel and this works great for all the things.

Making a simple graham cracker crust for your cheesecake is easier than you think too. You just need some crushed graham crackers and melted butter. Another alternate is crushed vanilla wafers. Your choice but you only need those two things, that is it!

You will need to throw it into your oven first to firm that up a bit before pouring in your “batter”. Of course you can add things inside your Instant Pot cheesecake recipe like little bits of mini chocolate chips or something but we are talking about a simple pressure cooker cheesecake right now.

easy instant pot cheesecake

From there you will know how it is done and you can get “fancier” after that. What I mean by fancy is sprinkling some diced fresh fruit on top or even easier is a few spoonfuls of pie filling. 😉

We have a printable recipe card at the bottom of this post but here’s a quick step by step:

  • First you’re going to make the homemade graham cracker crust in your 7″ springform pan.
  • Preheat the oven to 300. In a bowl combine graham cracker crumbs and 2 tbsp. of your sugar. Stir in melted butter until well combined.
    • Press this mixture firmly into the bottom of your pan. Bake this crust for 10 minutes. Then go ahead and set it aside.  
  • Here is how to make a homemade cheesecake filling: Cream together the cream cheese and remaining sugar using either a stand mixer or an electric hand mixer. Add your sour cream and room temperature eggs. Mix well.
  • Add in the vanilla and flour. Mix just until combined. Do not over mix.  Pour cheesecake filling mixture over prepared crust.
  • Place 1 cup of water into the Instant Pot (this will help to steam it).
    • Place a trivet/rack into bottom of your pot.
    • Make a foil sling to put under cheesecake pan so you can lift it in and out easily. Lower on to trivet.
  • Use the pressure cook high setting for 33 minutes cooking time. After the time is up, allow the Instant Pot to use a natural release. (that means don’t touch the steam valve at all, this will take about 25 minutes)
    • Once all of the steam has been released, carefully remove cheesecake from Instant Pot.
  • Place carefully on a cooling rack.
  • Using paper towels, absorb any excess water on top of the cheesecake. Allow to fully cool and then put plastic wrap over the top and place in the refrigerator overnight to fully cool and set.  

You want it to firm up more in the refrigerator. You need to keep this in mind when planning your event. Make a few if you like the day before and they’ll be ready to decorate 24 hours later.

Instant Pot Cheesecake Recipe 2

I am sure you have a trivet but if you don’t you can always use a small pyrex glass bowl upside down as a trivet in a pinch. I’ve used that trick before when mine was “misplaced”.

Easy Instant Pot cheesecake recipe

  1. Eggs at room temperature are best
  2. A bi to fall purpose flour is necessary
  3. White sugar will add sweetness, just a touch
  4. Graham crackers – crushed for the crust
  5. Vanilla or almond extract adds nice flavor
  6. Butter should be melted for the crust
  7. Cream cheese should be at room temperature in order to cream it well
  8. Sour cream, I would buy “regular” not lite variety
  9. You’ll need to have a springform pan and these pre-cut springform pan parchment paper sheets are great to have too.
  10. Trivet – I like this one with handles so you don’t need a sling to lift it out

Like I said, you’ll want to read this over in the morning so you can take the few items out a few hours before. It is really better if eggs and especially the cream cheese is at room temperature. If not I’m sure you can imagine trying to cream it right out of the fridge and quite firm. It’s just easier if you don’t do that.

Instant Pot Cheesecake Recipe

Pressure Cooker Cheesecake

What if you have leftovers? I mean this rarely happens to us, maybe one slice but it happens. The best way I have found to store it each piece wrapped inside plastic wrap.

  • This will prevent water from gathering on the top and making the texture super weird. Since it was cold when you ate it initially you don’t need it to cool down.

I like mine as cold as possible, I can’t imagine it being warmed at all – ever. I’ll say that I have enjoyed it for breakfast the next day, before my kids can get ahold of it.

I mean all in moderation my friends right. 😉 Can’t get enough of these flavors? Us too, so we have made other creations similar to this, but just as easy.

With 3 girls who have always loved helping in the kitchen I do not do hard, or complex. If I see unusual ingredients or more multiple steps beyond mixing my brain turns off. If you are new to pressure cooking we have a lot of other creations that are just as family friendly so check those out next and sign up for my newsletter below too.

Here are a few other cheesecake desserts to enjoy:

Cherry Cheesecake Dip

Oh looking at this picture reminds me of best toppings for cheesecake. If you chose to add sprinkles into the mix itself then that might be “fancy” enough for you. Mini chocolate chips could be folded in as well to liven things up and add some texture.

BUT if you would rather spoon something on the top, I have you covered. There are a few ideas, all easy of course. Have I mentioned EASY is my thing enough yet? 😉 These are my favorite choices:

  1. 1-2 Tbsp. of fruit pie filling on top of each slice served
  2. Squeeze a dollop of chocolate frosting on top
  3. Dice up some fresh strawberries
  4. Blueberries, raspberries and blackberries are fabulous
  5. Cool Whip and/or whipped cream is a must

For a really fun idea you could make a bar out of “all the things”. Serve one slice on each plate and let everyone in your family add what they want. Instead of an ice cream bar this is more yummy if you ask me. Try it and let us know what you think.

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the typical mom
Instant Pot Cheesecake Recipe 2
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5 from 2 votes

Instant Pot Cheesecake Recipe

This Instant Pot cheesecake recipe is easy for beginners and a fail proof way to make your favorite pressure cooker dessert with just a few ingredients! 
Course Dessert
Cuisine American
Keyword cake, cheesecake, dessert, easy, instant pot, pressure cooker
Prep Time 15 minutes
Cook Time 43 minutes
Total Time 58 minutes
Servings 6
Calories 433kcal
Author The Typical Mom

Ingredients

Instructions

  • First make the graham cracker crumbs in your 7″ springform pan.
  • Preheat oven to 300.
    In a bowl, combine graham cracker crumbs and 2 tbsp. of your sugar.
    Stir in butter until well combined.
    Press the mixture firmly into the bottom of a 7″ springform pan.
    Bake for 10 minutes. Set aside.  
  • Then make cheesecake mixture: Cream together the cream cheese and remaining sugar using either a stand mixer or an electric hand mixer. Add sour cream and eggs. Mix well.
  • Add in the vanilla and flour. Mix just until combined. Do not over mix.  Pour mixture over prepared crust.
  • Place 1 c water into the Instant Pot . Place trivet/rack into bottom of your pot. Make a sling out of foil to put under springform pan so you can lift it in and out easily. Lower on to trivet.
  • Use the pressure high setting for 33 minutes. After the time is up, allow the Instant Pot to use a natural release. Once all of the steam has been released, carefully remove cheesecake from Instant Pot.
  • Place cheesecake on cooling rack.
  • Using paper towels, absorb any excess water on top of the cheesecake. Allow to fully cool and then put plastic wrap over the top and place in the refrigerator overnight to fully cool and set.  
  • Carefully release sides of springform pan and slide on to a plate. Serve with fruit on top!

Video

Nutrition Facts
Instant Pot Cheesecake Recipe
Amount Per Serving (3 oz)
Calories 433 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 18g113%
Cholesterol 151mg50%
Sodium 368mg16%
Potassium 161mg5%
Carbohydrates 26g9%
Sugar 17g19%
Protein 7g14%
Vitamin A 1265IU25%
Calcium 105mg11%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Rating




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Aimee

Monday 28th of February 2022

I love cheesecake and making it in the instant pot is my new favorite way to make it! Thank you!

Gina

Monday 28th of February 2022

I swear the BEST cheesecakes are made in the IP! This is a great recipe for that classic cheesecake flavor.

Dianna

Sunday 29th of September 2019

Made yesterday and we just had for dessert. Been using my IP for about two weeks. Had done brownies and banana bread. First cheesecake, ever, and it was perfect!! If I made in the morning, say cooling in the fridge by 10am, would it be ok to eat that evening? Would that be long enough?

The Typical Mom

Tuesday 1st of October 2019

So glad it was a hit!

Elaine

Monday 24th of June 2019

Great consistency! Not too sweet! Strawberries on top!! Will definitely make again. This was my first IP dessert:)

Katy

Monday 31st of December 2018

How is the sugar divided? There are no measurements given for how much goes into the crust and how much into the filling.

Vicki

Sunday 27th of January 2019

The measurements are in the directions. 2 in the crust, the rest in the batter

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