Instant Pot Cherry Cheesecake is a decadent dessert that is foolproof because it is made in a pressure cooker! This dreamy and creamy cheesecake has a burst of tart cherry flavor that perfectly complements its creamy sweetness.
Regular cheesecake recipes can be a pain to make, right? You’ve got to worry about the water bath, the cracking, and tying up the oven for hours. The Instant Pot’s precise temperature control ensures a perfectly cooked cheesecake every time, with a smooth texture and a tasty crust.
Whether you’re a seasoned baker or just starting out, my Instant Pot Cherry Cheesecake is a must-try recipe. It’s perfect for any occasion or no occasion! Birthday? Cherry cheesecake. Anniversary? Cherry cheesecake. Tuesday? You guessed it – cherry cheesecake.
And it not only tastes amazing, but it looks gorgeous, too! So, if you’re ready to impress your friends and family with a dessert that looks like it came straight from a fancy bakery, then this is the recipe for you.
In this post, I’ll walk through the step-by-step process of making cherry cheesecake in the Instant Pot, from the graham cracker crust to the cherry swirl on top. I’ll also cover some expert tips and frequently asked questions to make sure your cheesecake turns out perfect every time.
Want more pressure cooker cheesecake recipes? Try Instant Pot Oreo cheesecake, Instant Pot red velvet cheesecake, and Instant Pot chocolate cheesecake!
🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Graham crackers
- Butter
- Cream cheese
- Granulated sugar
- Sour cream
- Heavy cream
- Cornstarch
- Vanilla extract
- Canned cherries
🥣How to Make Instant Pot Cherry Cheesecake
- Use cooking spray to coat a 7-inch springform pan.
- Crush the graham crackers in a food processor or with a rolling pin. Then melt the butter in the microwave and mix in the graham cracker crumbs. Press the mixture into the bottom of the pan and pop it in the fridge or freezer while you make the filling.
- Use an electric mixer to beat the cream cheese and sugar until smooth and creamy. Then, mix the sour cream and heavy cream until smooth. Finally, mix in the cornstarch and vanilla extract.
- Pour the filling into the crust and smooth the top with a spatula.
- Now it’s time to make the cherry swirl! Blend some canned cherries with a little sugar and water until smooth. You can strain out the chunks if you want, but I kind of like the texture they add. Drizzle the cherry sauce over the cheesecake’s top and swirl it around with a toothpick.
- Pour 1 1/2 cups of water into your pressure cooker and add a trivet. Cover the cheesecake pan with foil and place it in your Instant Pot on the trivet. Set the Instant Pot to high pressure for 40 minutes.
- Once the cooking time is done, give it a natural release for 10 minutes before removing the cheesecake.
- Let the cheesecake cool down to room temperature on the counter, then put it in the fridge for at least 4 hours.
- When you’re ready to serve, run a knife around the edge of the pan to loosen the cheesecake, then release the springform and garnish with the rest of the cherries.
🍴Serving Ideas
You can’t go wrong with the classic approach – just put the rest of the cherries on top and slice that cheesecake up. It looks gorgeous and gives you a classic cherry cheesecake flavor.
You can always add some whipped cream, but this tasty dessert doesn’t need any extras! No matter how you serve it, be prepared for lots of “oohs” and “aahs” from your lucky taste testers!
💭How to Store
If you plan to eat the leftovers within a few days, pop them in an airtight container and store them in the fridge. The cheesecake will keep for up to 3 days this way.
If you want to save your cherry cheesecake for a rainy day (or a midnight snack), you can also freeze it. Just wrap individual slices tightly in plastic wrap, then store them in a freezer-safe container or bag.
The cheesecake will keep for up to a month in the freezer. When you’re ready to eat your frozen cheesecake, transfer it to the fridge and let it thaw overnight.
⭐Tips
Be sure to check out the step by step instructions
- Using room temperature cream cheese will make a world of difference in the texture of your cheesecake. Room-temperature sour cream and eggs make a difference, too, but it is essential to let the cream cheese soften! Just let it sit out for about an hour before you start mixing.
- Don’t overmix the batter. Overmixing can lead to a tough, dense cheesecake, and nobody wants that. The initial mixing of the cream cheese and sugar can take a while, but after that, mix the batter just until everything is smooth and combined, then stop.
- One of the trickiest parts of making cheesecake in the Instant Pot is getting it in and out of the pot without burning yourself or making a mess. To make things easier, create a foil sling by folding a long piece of foil into a strip and placing it under the cheesecake pan. A sling will help you lift the pan out of the pot easily when it’s done cooking.
- Let it cool slowly. Cheesecake likes to be cooled down slowly and gently. After cooking, let the cheesecake cool in the Instant Pot for about an hour, then transfer it to the fridge to chill. This will help prevent cracks and ensure a smooth, creamy texture.
📝Reader Questions
Absolutely! While graham cracker crust is the classic choice, you could also use vanilla wafers, gingersnaps, or Oreos for a fun twist. Use 1 1/2 cups of crumbs and 1/4 cup of melted butter for the right texture.
Of course! While cherries are a classic cheesecake topping, you could easily swap them out for strawberries, blueberries, or peaches.
The cheesecake is done when the center is set but still slightly jiggly, kind of like Jell-O. You can also test it by gently tapping the side of the pan – if the center doesn’t ripple or slosh around too much, it’s probably done.
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Instant Pot Cherry Cheesecake Recipe
Ingredients
- 10 -12 graham crackers
- 4 tablespoons melted butter
- 16 oz cream cheese
- 1 ¼ cup granulated sugar + 1 tablespoon
- 1 cup sour cream
- 1 cup heavy cream
- 4 tablespoons cornstarch
- 2 teaspoons pure vanilla extract
- 2 cups pitted canned cherries
Instructions
- Grease a 7-inch deep springform pan with butter or cooking spray.
- Crush the graham crackers in the food processor. Melt the butter and stir it into the graham cracker crumbs.10 -12 graham crackers, 4 tablespoons melted butter
- Press the mixture into the bottom of the pan with a spatula. Refrigerate or freeze it while you make the filling.
- Use an electric mixer to beat cream cheese and 1 1/4 cups sugar at medium-high speed until smooth. Add sour cream and heavy cream and beat on medium speed until well combined and creamy. Mix until just combined; don’t overmix.16 oz cream cheese, 1 ¼ cup granulated sugar + 1 tablespoon, 1 cup sour cream, 1 cup heavy cream
- Add vanilla extract and cornstarch and give it a final mix.2 teaspoons pure vanilla extract, 4 tablespoons cornstarch
- Pour the batter into the prepared pan. Smooth the top with a spatula.
- Blend 1 tablespoon sugar and 1 cup pitted cherries with a bit of water (1 tbsp) in the food processor until smooth to make the cherry sauce.2 cups pitted canned cherries
- Pour cherry sauce on top of the cheesecake batter. Use a toothpick to make swirls in the batter.
- Cover the top and bottom of the cheesecake pan with aluminum foil.
- Pour 1 ½ cup of water into the INSTANT POT. Place the trivet in the pot.
- Place the pan on the top of the trivet.
- Close the lid and pressure valve. Select the PRESSURE COOK button on HIGH PRESSURE and cook for 40 minutes. Allow the pressure to release naturally for 10 minutes.
- Once done, remove the cheesecake and allow it to cool down.
- Refrigerate for 4 hours or overnight.
- Run a knife around the edge of the cheesecake to release it, and open the springform pan carefully.
- Garnish with the rest of the cherries on top and serve.
Notes
- Make sure you use room temperature cream cheese.
- Don’t overmix the batter.
- One of the trickiest parts of making cheesecake in the Instant Pot is getting it in and out of the pot without burning yourself or making a mess. To make things easier, create a foil sling by folding a long piece of foil into a strip and placing it under the cheesecake pan. A sling will help you lift the pan out of the pot easily when it’s done cooking.
- Cheesecake likes to be cooled down slowly and gently.
- This cheesecake will keep in the fridge for 3 days or 1 month in the freezer.
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Nutrition Information
Nutrition facts are estimates.
