Instant Pot Cheesecake is SO easy to make in the pressure cooker with a springform pan. This recipe is made healthier with Greek yogurt!
How to make this recipe
- Grease the sides and bottom of a pan and then press the graham cracker crumbs and melted butter mixture into the pan.
- Combine the cream cheese, Greek yogurt, honey, lemon juice, lemon zest and vanilla in a large bowl. Beat until smooth, adding the eggs one at a time.
- Pour the filling into the crust. Remove the air bubbles in the filling.
- Cover the pan tightly with aluminum foil, then create little handles to lower the pan overtop of the trivet down into the Instant Pot.
- Pressure cook the cheesecake for 35 minutes until baked all the way through.
- Cool for 1 hour on the counter, then refrigerate for 1 hour before covering. Serve with fresh berries and enjoy!
Ingredients and substitutions
- Graham cracker crumbs – graham cracker crumbs are what is used to create cheesecake crusts. If you’re in a pinch other common options are crushed pretzels, crushed cookie crumbs (commonly Oreo cookies), cold crushed cereal, or oats and flour.
- Butter – melted coconut oil will work well in place of butter to form the crust.
- Cream cheese – you will want to use cream cheese for a cheesecake but some substitutes are mascarpone cheese, ricotta cheese or greek yogurt.
- Greek yogurt – use regular plain greek yogurt.
- Honey – maple syrup, agave nectar or coconut nectar can be used in place of honey.
- Lemon juice – use a fresh lemon juice for this recipe. You can use bottled lemon, but you will need the lemon for the lemon zest.
- Lemon zest – if you can’t find a lemon, leave this out and just use the appropriate amount of bottled lemon juice.
- Vanilla – maple syrup, almond extract, bourbon or brandy can replace vanilla extract in this recipe.
- Large eggs – eggs are a part of this recipe, but if you have any restrictions, you can replace it with condensed milk.
- Fresh berries (to top the cheesecake)
How to avoid runny cheesecake
If you’ve ever come across a runny, liquidy cheesecake then you know that it’s a total nightmare! A runny cheesecake texture is a common problem for no-bake cheesecakes and is least likely to occur for a recipe like this that includes eggs. My tip to avoiding the possibility of a runny cheesecake altogether is by covering the cheesecake pan with foil. Since we’re pressure cooking this cheesecake, the foil protects the cheesecake from any steam inside the Instant Pot but also stops the cheesecake from any water leakage.
If you end up with a runny cheesecake, continue to bake it a little bit longer (make sure to avoid over-baking!) until the cheesecake is no longer runny.
How to serve your cheesecake
The best part about cheesecake is that you can top it with almost anything! For a healthier option, serve with your choice of mixed berries to add colour and fresh flavour. If you’d rather try a different way of enjoying this decadent treat, mix and match how you serve your cheesecake with one (or all) of the following ways:
- Make a fruit compote: combine your mixed berries, lemon juice and sugar to a saucepan and cook until a syrup is formed. Mix in fresh fruit to the syrup and top your cheesecake!
- Syrups and sauces: add your favourite strawberry, caramel or chocolate syrups/sauces to the top of your cheesecake.
- Nuts: top with pecans (candied or raw), pralines or walnuts
- Whip cream: whip cream is a classic addition to any dessert!
Storing leftover cheesecake
If you have any leftovers of this delicious cheesecake, it will last in the fridge for up to five days! All you have to do is cut the remaining cake into slices and store in an airtight container in the fridge. If you have enough cheesecake left for a few days, extend its life by storing leftover slices in the freezer, without the fruit. Cheesecake slices will last in the freezer for up to six months. Once you’re ready to enjoy, let the cheesecake thaw for a few hours, or overnight, and top with your desired toppings.
More Instant Pot dessert recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on storing any leftovers!
- Freeze extra slices in glass microwave-safe bowls up to 3 months
Healthier Instant Pot Cheesecake
- 1 cup water
- 3/4 cup graham cracker crumbs
- 2 tbsp butter, melted plus more for greasing
- 8 oz light cream cheese, softened
- 1/2 cup Greek yogurt
- 1/3 cup honey
- 1 tsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla
- 3 large eggs
- 1 cup fresh berries
- Generously grease the sides and bottom of a 7 inch springform pan with butter. Mix the graham cracker crumbs and the melted butter in a medium bowl, then add this mixture to the prepared pan. Press this mixture evenly across the bottom to make a crust.
- Combine the cream cheese, Greek yogurt, honey, lemon juice, lemon zest and vanilla in a large bowl, using beaters to blend until smooth. Add the eggs one at a time, blending until smooth.
- Pour the filling into the crust. Gently tap the pan on the counter a few times to remove some of the air bubbles in the filling. Cover the pan tightly with aluminum foil, then create little handles to lower the pan overtop of the trivet down into the Instant Pot.
- Pour 1 cup of water into a 6-or 8-quart Instant Pot. Gently balance covered springform pan overtop of trivet and lower to the bottom of Instant Pot with the help of the foil handles. Fold handles overtop of covered pan so they don't stick out of pot.
- Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 35 minutes. Instant Pot will take about 5 minutes to come to pressure then pressure cook for 35 minutes.
- Let the Instant Pot do a natural pressure release, which should take about 20 minutes. Open lid when safe to do so and use oven mitts to carefully remove the cake pan using the trivet handles.
- Cool for 1 hour on the counter, then refrigerate for 1 hour before covering. Cake can be made up to 2 days in advance. Serve with fresh berries and enjoy!