Instant Pot Creamy Vanilla Cheesecake Recipe with Berries

June 17, 2021Van
Blog post

Prep time: 15 minutes

Cook time: 45 minutes

Serves: 6-8

I was pretty ecstatic when the Instant Pot Company contacted me for a partnership and asked me to test out their new Instant Pot Pro – I’ve had my Ultra model for years and it still works perfectly, but my first impression of the Pro model was WOW!  I love the way it looks, the all-black design black is very sleek and I wouldn’t mind keeping it permanently on my kitchen counter. It has 28 cooking presets, 5 customizable buttons for your favorite dishes and it has a Cheesecake Preset!  You can imagine my excitement since I love making cheesecakes in my Instant Pot, you can see my long list of  Instant Pot Cheesecakes I’ve made over the years here.

I developed this creamy vanilla cheesecake recipe to test out the Instant Pot Pro Cheesecake Preset and I’m happy to say it turned out perfect! It’s extra creamy and well balanced with subtle flavors of vanilla. I add a homemade whipped cream topping to make it extra special, it’s the perfect base for all the beautiful berries.  The flavor and texture combo of the cheesecake, whipped cream and fresh berries is divine!

With the new Instant Pot Pro, spend less time in the kitchen with 20% faster pre-heating and up to 70% faster cooking overall. The upgraded gentle steam release is quieter and less messy with the diffusing cover. And the Pro is filled with thoughtful extras like Easy Grip handles on the inner pot, a large LCD display that’s easy to read, and an auto-sealing lid.Instant Pot Pro

I created a simple method to make the perfect cheesecake batter with very little prep time, there’s no need to bring any of the ingredients to room temp hours ahead of time and you hand stir the batter with a whisk.  Instant Pot Creamy Vanilla Cheesecake Recipe with Berries

I used the Instant Pot Springform Pan, which fits in a 6qt, 8qt and 10qt.  The Silicone Sling makes it easy to load and lift the pan in and out of the Instant Pot – I’d say the sling is a must have if you’re using a 6qt, because you can’t use metal trivet handles to lift out the pan.  Instant Pot Creamy Vanilla Cheesecake Recipe with Berries

The cheesecake may look a little puffed when it first comes out the the Instant Pot, but once it cools it flattens out perfectly.Instant Pot Creamy Vanilla Cheesecake Recipe with Berries

Instant Pot Creamy Vanilla Cheesecake Recipe with Berries

Instant Pot Creamy Vanilla Cheesecake Recipe with Berries

Instant Pot Creamy Vanilla Cheesecake Recipe with Berries

Instant Pot Creamy Vanilla Cheesecake Recipe with Berries

Instant Pot Creamy Vanilla Cheesecake Recipe with Berries

Print Recipe

Instant Pot Creamy Vanilla Cheesecake Recipe with Berries

  • Prep time: 15 minutes
  • Cook time: 45 minutes
  • Serves: 6-8


  • 16 oz Cream Cheese, cut into small cubes
  • ¾ Cup Granulated Sugar
  • 2 Large Eggs
  • 1¾ Cup Heavy Whipping Cream, divided
  • 2 Teaspoons Vanilla Extract, divided
  • 1 Tablespoon Cornstarch
  • 2 Tablespoons Powdered Sugar
  • Berries of your choice
  • 7 inch non-stick Springform Pan
  • Silicone Sling


  • 1½ Cups fine Graham Cracker Crumbs, (11 full graham crackers)
  • 3 Tablespoons Granulated Sugar
  • 5 Tablespoons Unsalted Butter


  • 1)

    Trace the bottom of your 7 inch pan on parchment paper and cut out the circle to line the bottom of the pan. You do not need to line the sides with parchment, use butter to grease the the interior side of the pan very well. This makes it easier to release the cheesecake from the pan & prevents cracking. Add 1½ Cup Graham Cracker Crumbs, 3 Tablespoons Granulated Sugar and 5 Tablespoons of melted 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 – set aside.

  • 2)

    In a bowl, combine ¾ Cup Granulated Sugar and 1 Tablespoon Cornstarch, stir well with a whisk and set aside. Add ¾ Cup Heavy Whipping Cream and 16oz of cubed Cream Cheese into a sauce pan, turn to med-low heat until it starts to bubble, then turn heat down to low and gently stir until it looks smooth, turn off the heat and let it cool for 10 minutes. Add the sugar & cornstarch mixture, 1½ Teaspoons Vanilla Extract, 2 Large Eggs and stir gently until the eggs are completely incorporated and the batter is smooth & homogeneous, there should be no egg whites streaks. Use a silicone spatula to scrape the pan and ensure and even mixture.

  • 3)

    Pour the batter into your cheesecake pan. Pick up the pan and tap it a few times on the counter, then use a spoon or fork to even out the batter and pop any bubbles. Place a paper towel on top of the pan, it should not touch the cheesecake. Place one piece of foil on top and seal tightly,  then another piece of foil the bottom that wraps up towards the top ~ the entire pan should be covered ~ this helps prevent steam getting on your cheesecake. 

  • 4)

    Place 1 Cup of water into the Instant Pot and place the trivet into it. Carefully place the the cheesecake pan on top of the trivet or 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 for 45 minutes if you have the Instant Pot Pro, choose the Cheesecake Preset (it’s automatically set for 45 minutes). Once the timer is up and you hear the beep, wait an additional 10 minutes before switching the knob to “Vent”, when the pin drops open your lid.

  • 5)

    Carefully remove the cheesecake from the Instant Pot. Unwrap the foil, the pan will still be hot so use mitts or kitchen tongs.  Leave it on the counter to cool for about 1.5 hours. Cover the pan and place it into the refrigerator for about 8 hours before serving.  Keep the cheesecake in the baking pan, you don’t want to remove the cheesecake until it’s been cooled, dab off any condensation with a paper towel.

  • 6)

    When you’re ready to serve the cheesecake, make the whipped cream topping (Chantilly Cream) by adding 1 Cup of very cold Heavy Whipping Cream into a mixing bowl, use the whisk attachment and whisk on high until it’s slightly thickened. Add 2 Tablespoons Powdered Sugar and ½ Teaspoon of Vanilla Extract and continue to whisk on high until medium-stiff peaks form. Avoid over-whisking or it will turn grainy. Add the whipped cream to the top of the cheesecake and top with plenty of berries, garnish with mint sprigs and Enjoy!

↓ Supplies to make this recipe ↓


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