EASY Instant Pot Vanilla Cheesecake Recipe (7 Ingredients)

September 12, 2019Van
Blog post

Prep time: 10 minutes

Cook time: 45 minutes

Serves: 6

I love simplicity. The best foods have few ingredients. I’m not kidding. Next time you’re at the grocery store pick up a cheap brand of ice cream; then compare it to Haagen Dazs, who often delivers delectable ice cream with five ingredients.

That was my goal here—make the best cheesecake that gets straight to the point. I’ve created an ultra creamy cheesecake that delivers that rich and tangy bite without all the filler. A purist approach to one of my favorite desserts. Like a sleek black dress, this recipe ain’t going out of style and you’ll appreciate it more with time.

EASY Instant Pot Vanilla Cheesecake Recipe (7 Ingredients)

EASY Instant Pot Vanilla Cheesecake Recipe (7 Ingredients)

Print Recipe

EASY Instant Pot Vanilla Cheesecake Recipe (7 Ingredients)

  • Prep time: 10 minutes
  • Cook time: 45 minutes
  • Serves: 6




  • 16 oz Cream Cheese, (2 blocks)
  • ¾ Cup Sweetened Condensed Milk
  • 2 Large Eggs
  • 2 Teaspoons Vanilla Paste or Extract


  • 1 Cup Graham Cracker Crumbs
  • 2 Tablespoons Granulated Sugar
  • 3 Tablespoons Salted Butter, melted



  • 1)

    Fill a large bowl with hot tap water from your sink, place the 2 Large Eggs into the bowl and set aside to get them to room temp (only takes a few minutes). Cut the cream cheese into small blocks, place it into a microwave safe bowl. Heat the cream cheese for 15 seconds, take it out, give it a stir than microwave for another 10 seconds then stir and check again – continue with 10 second increments until it’s very soft (about 80°F-85°F). 

  • 2)

    Add ¾ Cup of Sweetened Condensed Milk to the bowl of cream cheese. Stir with a whisk until it’s smooth and there are no lumps. Add 2 Large Eggs and 2 Teaspoons of Vanilla Paste or Extract (if you use Nielsen-Massey Vanilla Bean Paste – you get the lovely specks of vanilla bean in the cheesecake). Stir well with a whisk until the eggs are completely incorporated and the batter is smooth & homogeneous.

  • 3)

    Trace the bottom of your 7 inch pan on parchment paper and cut out the circle to line the bottom of the pan.  Use butter to grease the the interior side of the pan very well. Add 1 Cup of Graham Cracker Crumbs, 2 Tablespoons of Granulated Sugar and 3 Tablespoons of melted Salted Butter into a bowl and mix well. Pour the crumbs into your springform pan and press firmly onto the bottom, you can use a spoon or something with a flat bottom like a small ramekin to help even out the crust. 

  • 4)

    Pour the batter into your cheesecake pan. Pick up the pan and tap it a few times on the counter to even out the batter and this also helps pop air bubbles in your batter.   Place a paper towel on top of the pan (it should not touch the cheesecake) and wrap the entire pan very well & tightly with foil, this helps prevent steam getting on your cheesecake.  I put one piece of foil on top and seal tightly,  then another on the bottom that wraps up towards the top.

  • 5)

    Place 1½ Cups of water into the Instant Pot and place the trivet into it. Carefully place the the cheesecake pan on top of the trivet if you have an 8 Qt (If you have a 6 Qt you can use an Instant Pot Silicone Sling – purchase here) If you have a separate sealing ring you use for desserts, place that one on the lid.  Seal the lid and switch the knob to “Sealing”.  Set the Instant Pot for High Pressure / Manual for 45 minutes. Once the timer is up and you hear the beep, wait an additional 15 minutes while the pot releases the pressure naturally.  If the pin hasn’t dropped on it’s own after 15 minutes, switch the knob to “Venting” and when the pin drops open your lid.

  • 6)

    Carefully remove the cheesecake from the Instant Pot. My trivet has handles so I lift the cheesecake pan out with the trivet handles.  Unwrap the foil, the pan will still be hot so use mitts or kitchen tongs – the cheesecake should be pretty solid on the outer edge and just slightly jiggly in the center.  Leave it on the counter to cool for about 1.5 hours. Cover the pan and place it into the refrigerator for at least 12 hours before serving.  (Keep the cheesecake in the baking pan, you don’t want to remove the cheesecake until it’s been cooled) Enjoy!

    *Different Instant Pot models or living in higher elevation may change the cook time. If your cheesecake looks like liquid in the middle, it’s under cooked. Make sure there’s still 1½ Cups of water in the pot, recover the pan and cook for another 5 mins on High Pressure and 5 minute natural pressure release (repeat if necessary).

↓ Supplies to make this recipe ↓


Previous Recipe Next Recipe