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Instant pot vanilla cheesecake

Instant Pot Vanilla Cheesecake

An easy instant pot vanilla cheesecake recipe for your dessert craving. This is the best-ever cheesecake I have ever made in my life. Instant pot cheesecakes are real and they are indeed the best, creamy, smooth and delicious cheesecake out there. Here is my instant pot cheesecake with vanilla.
4.86 from 14 votes
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Course: Dessert
Cuisine: American
Keyword: Cheesecake, instant pot cheesecake, IP new york cheesecake, Vanilla cheesecake, vanilla instantpot cheesecake
Prep Time: 15 minutes
Cook Time: 40 minutes
Chilling time: 3 hours
Total Time: 55 minutes
Servings: 6
Calories: 331kcal
Author: Sophie
Cost: $8


  • Instant pot
  • one 7-inch springform pan or two 4-inch springform pans


Cheesecake Batter

  • 8 oz cream cheese (softened at room temperature)
  • 1/2 Cup condensed milk(sweetened variety)
  • 1 large cage-free egg
  • 1 tbsp vanilla bean paste or 1 tbsp vanilla extract

Cheesecake Crust

  • 1/2 cup graham crackers
  • 1 tbsp organic granulated sugar
  • 11/2 tbsp unsalted butter
  • A pinch of sea salt


Prepare The Pan:

  • Start by preparing the springform pan for the cheesecake. Cut the parchment paper to fit the springform pans and line the bottom of each pan with the parchment paper. Also, spray the inner walls of the pan with any cooking oil spray. This will help us to avoid the crust sticking to the bottom of the pan.
  • Also, spray the inner walls of the pan with any cooking oil spray. This will help us to avoid the crust sticking to the bottom of the pan.

Make the Crust:

  • In a food processor, take the cookies and process till they are crumbs. Now add granulated sugar, melted unsalted butter, and salt and process till the mixture looks crumbly.
    Cheesecake crust with graham cracker
  • Now pour the mixture into your springform pans. Use your fingers or a spoon to press the mixture firmly onto the bottom and then smooth out the surface. It is better to create an even layered crust.

Prepare the Batter:

  • Make the cheesecake batter – in a large bowl, add cream cheese, egg, and condensed milk. Add vanilla paste and mix well using the lowest setting of the hand mixer. Do not overmix the batter.
    cheesecake batter
  • If you are unsure how to use the stand or hand mixer, use a silicone spatula to mix the ingredients and make an even and smooth batter. Make sure to stir well until each ingredient is incorporated well.

For a Smooth Top:

  • Now pour the batter into your cheesecake pans. Tap each cheesecake pan for 5-10 times lightly on the counter.
  • This will even out the batter and pop the air bubbles too. The less the air bubbles, the better our cheesecake will be. Therefore, make sure not to skip this step.

Cover The Cheesecake Pan:

  • Because steam builds up and water condensation is natural in instant pot cooking, it is essential to cover each springform pans before placing them inside the instant pot for pressure cooking.
    Covered cheesecake pan
  • I love to use aluminum foils to cover the springform pans and then use folded strips of aluminum foils on the bottom that wraps up towards the top. This will help to easily remove the cheesecake pans post-cooking.

Pressure Cook Cheesecake:

  • Add 1 cup of water to the inner pot of your instant pot and place the trivet. Carefully place each springform pans with cheesecake mixture and space out if you are using more than one.
    Pressure cooking in instant pot
  • Close the instant pot and seal the vent. Now set the instant pot to manual pressure cooking mode (high-pressure) and add 40 minutes of cooking time.
  • After the cooking time, wait for natural pressure release till 15-minutes and then quick release pressure till the pressure knob drops.
  • Open the instant pot and carefully remove each pan from the instant pot. You may need to use a towel or kitchen mittens at this point. Unwrap the cheesecake pans and wait for the cake to cool down completely.
  • It’s okay if you see a soft center at this point. This will all harden up as it cools in the refrigerator. After cooling it on the counter for about an hour, refrigerate the cheesecake for about 2 to 4 hours in the refrigerator.
  • Once cooled, take the cheesecake out of the springform pan and top it with your favorite topping – caramel, cream, fresh fruits or canned fruits and enjoy.
    instant pot cheesecake ready


  • Do not overmix the batter. Too much air will result in a dry and cracked-top cheesecake.
  • Customize the cheesecake with toppings of choice. Cherry, strawberry pie fillings and fresh fruits work really well.


Serving: 100g | Calories: 331kcal | Carbohydrates: 17g | Protein: 6g | Fat: 15g | Cholesterol: 133mg | Sodium: 127mg