This Easy Instant Pot Eggless Cheesecake is unbelievably delicious and super easy to make! It’s light, creamy, and rich, just like the baked version. Made with few ingredients, this luscious instant pot cheesecake will make everyone who tries it immediately falls in love. No Instant Pot/Pressure Cooker? No problem! Try my baked Eggless Cheesecake recipe.
Instant Pot Egg-Free Cheesecake Recipe Highlights
Cheesecake is my egg-allergic daughter’s favorite cake, hands down! Every birthday, every celebration, every special occasion, she asks me to make a cheesecake.
Of course, I had to find a way to make it in my Instant Pot to save time. You know I love instant pot recipes mainly because it cuts down cooking time considerably.
So…. Meet my absolutely delicious, creamy, tasty, dreamy Easy Instant Pot Eggless Cheesecake recipe.
I topped my eggless cheesecake with a showstopper strawberry sauce/topping and sliced fresh strawberries. An Eggless Cheesecake that is like no other!
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Ingredients Notes & Substitutions
For the Graham Cracker Crust:
- Graham cracker crumbs: You can use pre-packaged graham crackers crumbs or buy the graham crackers and crush them yourself in a food processor.
- Melted butter: The butter will moisten the crumbs and bind the mixture together.
- Granulated sugar: To extra sweetness.
For the Filling:
- Cornstarch: This ingredient will help the cheesecake to set. If you’re allergic to corn, you can use potato starch 1:1.
- Full-fat cream cheese: Use the full-fat version that comes in blocks.
- Sugar: Regular white granulated sugar o caster sugar.
- Sour cream: I recommend using the full-fat versions. If sour cream is difficult to find in your country, learn How to Make Sour Cream at Home.
- Sweetened condensed milk: Use the full-fat version for better results.
- Fresh lemon juice: I recommend freshly squeezed lemon juice for a better taste.
- Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
- Heavy cream: Make sure it has at least 35% of fat content.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – PREPARE THE PAN: Tightly line and wrap with nonstick heavy-duty foil the bottom of a 7-inch springform pan.
Step 2 -MAKE THE CRUST: Mix graham crumbs, butter, and sugar; press onto the bottom of the prepared springform pan.
Step 3 -MAKE THE FILLING: Beat cream cheese and the remaining filling ingredients in a large bowl with a mixer until blended. Transfer the filling to the prepared pan. Cover the top of the pan with a piece of foil. Make the foil sling (see detail below) and place the springform on top.
Step 4 -COOK: Place the trivet into the instant pot. Then put the springform inside the pot. Cook on “high pressure” for 30 minutes. Then natural release for 10 minutes.
Step 5 -CHILL for at least 6-8 hours or overnight (preferably).
Step 6 -UNMOLD and top with strawberry sauce/topping before serving, if desired.
Recipe Tips
Plan ahead! Cheesecake is one of those desserts you have to plan in advance. It takes a long time to chill and set.
Make sure all your ingredients are at room temperature.
The leaky pans are a cheesecake’s arch-nemesis, so make sure the cheesecake pan is well wrapped in foil. I like to wrap the outside of the pan in a double layer of heavy-duty foil, covering the underside and coming all the way to the top.
Avoid overcooking the cheesecake, or it will crack. The center of your cheesecake should still wobble when you remove it from the Instant Pot; it will continue to cook as it cools on the counter.
To prevent cracks during cooling, it’s important to loosen the cheesecake from the sides of the pan after baking. First, cool the cheesecake on a wire rack for 15 minutes. Then carefully run a knife between the cheesecake and the inside of the pan. Don’t remove the sides of the pan yet.
Instant Pot Cheesecake Pan
Given its interior diameter, the Instant Pot can only hold a 7-inch pan. This is the one I use. I like it because it’s nonstick and it has a leak-proof tight seal.
How To Make a Foil Sling For An Instant Pot
This “sling” will allow you to place and remove the springform pan with ease. To make one, just fold a 20-inch piece of aluminum foil into a 2-inch-wide strip. Place the sling under the pan and then place the pan in the pressure cooker.
How To Unmold a Cheesecake
- Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim again.
- Remove the band from the pan.
- Take a large knife or metal spatula and carefully run it under the bottom of the cheesecake to loosen it.
- Then use two large spatulas to lift the cheesecake over to the serving plate carefully. Be sure the cheesecake is well balanced/supported, so it won’t crack or break. Then and carefully transfer to a cake plate.
- Serve topped with strawberry sauce/topping, if desired.
How To Cut A Cheesecake
Do you want to cut the perfect cheesecake slice? Use a thin knife that has been dipped in hot water and then wipe dry. Repeat this step before every single cut.
Storing & Freezing Instructions
Store
You can store your Eggless Cheesecake covered and in the refrigerator for up to five days.
Freeze
Cheesecakes are freezer-friendly! Just follow these simple steps:
- Let it cool to room temperature.
- Put the cheesecake in the freezer, uncovered, for 45-60 minutes. This will allow the cheesecake to firm up enough to be safely removed from the springform.
- Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim again.
- Remove the band from the pan. Take a large knife or metal spatula and carefully run it under the bottom of the cheesecake to loosen it.
- Then use two large spatulas to lift the cheesecake over to the plate carefully. Be sure the cheesecake is well balanced/supported, so it won’t crack or break.
- Wrap it tightly with plastic wrap, then put it back in the freezer.
- When ready to use, thaw overnight in the refrigerator.
Frequently Asked Questions
Yes! And you won’t miss the eggs at all. The secret is to combine the right ingredients.
To make a cheesecake without eggs, I like to use sweetened condensed milk and sour cream.
You can use trivet handles or – my preferred way – a foil sling. In my particular case, the trivet doesn’t work because the handles don’t let my springform pan fit into the pot, so I need to place the trivet with the handles folded down in order for my pan to fit into the pot.
No, a regular cheesecake springform does not fit into the instant pot. You’ll need a 7-inch springform to make a cheesecake in the instant pot.
You will notice that the edges are just barely puffed, but the filling is pale—you’re not looking for golden brown. Meaning that the top of the cheesecake should no longer look glossy and wet but overall have a more matte appearance on top. Also, the outer part of the cheesecake has to look set, and the center of the cheesecake has to be a little jiggly still but not look too liquidy. Pro Tip: If you slightly shake the pan, it should be moved as a whole.
More Eggless Cheesecake Recipes You’ll Love!
- Easy Eggless Mini Cheesecakes
- Eggless Chocolate Cheesecake
- Eggless Lemon Cheesecake
- Best Eggless Cheesecake [Video]
- Eggless Red Velvet Cheesecake
- Browse more recipes…
❤️ Love what you see? JOIN my Private Baking Club. Also, SUBSCRIBE to Mommy’s Home Cooking, so you’ll never miss a recipe! And FOLLOW along on Instagram, Pinterest, and Facebook for more fun!
Recipe Card 📖
Easy Instant Pot Eggless Cheesecake
Ingredients
Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons (42 g) unsalted butter, melted
- 2 tablespoons (24 g) granulated sugar
Filling:
- 1 ½ tablespoon (15 g) cornstarch
- 1 ½ tablespoon (22.5 ml) water
- 12 oz (340 g) cream cheese
- ¼ cup (50 g) granulated sugar
- ¼ cup (60 g) sour cream
- 7 oz (199 g) sweetened condensed milk (half can)
- 2 teaspoons (10 ml) lemon juice
- 1 teaspoon pure vanilla extract
- ¼ cup (60 ml) heavy cream
To Serve (optional):
- 1 cup strawberry sauce
- Fresh strawberries sliced
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
Make the Crust:
- Line the base of the 7-inch springform pan with a large layer of non-stick aluminum foil and then tightly wrap the outside of the pan in a double layer of heavy-duty foil, covering the underside and coming all the way to the top. Then spray the inside of the pan with non-stick cooking spray.
- In a mixing bowl, combine graham crumbs, butter and sugar with a fork until evenly moistened.
- Place the crumbs mixture into the pan and press the crumbs down into the base. Tip: Use the bottom of a measuring cup or glass to press down the crumbs evenly. Freeze until you make the filling.
Make the Filling:
- Mix cornstarch and water in a small bowl until smooth. Set aside.
- Place the cream cheese in the bowl of an electric mixer andbeat on low speed for 2-3 minutes until smooth and free of any lumps. Add sugarand sour cream and continue mixing until incorporated. Gradually add sweetenedcondensed milk and continue beating, scraping down the bowl as necessary, untilcreamy, for about 1-2 minutes. Add lemon juice, vanilla extract, heavy creamand cornstarch mixture; beat on high speed for one more minute, until wellincorporated. Pour batter into preparedpan.
- Cover the top of the pan with a piece of foil.
Cook:
- Add 1 1/2 cups of water into the Instant Pot and place the trivet in the bottom of the pot.
- If you’re using foil as a sling, fold a 20-inch piece of aluminum foil into a 2-inch-wide strip. This “sling” will allow you to place and remove the springform pan with ease.
- Place the sling under the springform pan and then place the pan in the pressure cooker.
- Close lid and. Select "Pressure Cook" mode, set the time to 30 minutes. When cooking is complete, let the pressure cooker naturally release pressure for 10 minutes. Then press “Cancel” and carefully turn the vent to “Venting” to release the pressure. Then remove the lid.
- Carefully remove the cheesecake from the pot to a coolingrack; uncover the cheesecake. cool the cheesecake on a wire rack for 15minutes. To prevent cracks during cooling, it’s important to loosen thecheesecake from the sides of the pan after baking. So carefully run a knifebetween the cheesecake and the inside of the pan. Don’t remove the sides of thepan yet. Let the cake to come to room temperature, about 1-2 hours.
- Once the cheesecake has cooled, refrigerate it for at least 8 hours, or overnight.
Unmold:
- Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim again.
- Remove the band from the pan.
- Take a large knife or metal spatula and carefully run it under the bottom of the cheesecake to loosen it.
- Then use two large spatulas to carefully lift the cheesecake over to the serving plate. Be sure the cheesecake is well balanced/supported so it won’t crack or break.
- Serve topped with strawberry sauce/topping, if desired.
- Let it cool to room temperature.
- Put the cheesecake in the freezer, uncovered, for 45-60 minutes. This will allow the cheesecake to firm up enough to be safely removed from the springform.
- Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim again.
- Remove the band from the pan. Take a large knife or metal spatula and carefully run it under the bottom of the cheesecake to loosen it.
- Then, use two large spatulas to lift the cheesecake to the plate carefully. Be sure the cheesecake is well balanced/supported so that it won’t crack or break. Wrap it tightly with plastic wrap, then put it back in the freezer.
- When ready to use, thaw overnight in the refrigerator.
- Plan ahead! Cheesecake is one of those desserts you have to plan in advance. It takes a long time to chill and set.
- Make sure all your ingredients are at room temperature.
- The Leaky pans are a cheesecake’s arch nemesis so make sure the cheesecake pan is well wrapped in foil. I like to line the base of my pan with a large layer of non-stick aluminum foil and then Wrap the outside of the pan in a double layer of heavy-duty foil, covering the underside and coming all the way to the top.
- Avoid overcooking the cheesecake, or it will crack. The center of your cheesecake should still wobble when you remove it from the Instant Pot; it will continue to cook as it cools on the counter.
- To prevent cracks during cooling, it’s important to loosen the cheesecake from the sides of the pan after baking. First, cool the cheesecake on a wire rack for 15 minutes. Then carefully run a knife between the cheesecake and the inside of the pan. Don’t remove the sides of the pan yet.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Originally posted in May 2019, the post content was edited to add more helpful information, with no change to the recipe in September 2022.
My go to recipe! My sister is allergic to egg and since discovering your website I’ve been able to make desserts that are inclusive for her and still delicious for everyone!
A family member has requested a Baileys cheesecake, and while I’ve found plenty of egg recipes I’d much prefer to use your eggless one. Do you think I could add 1/8 cup or so of Bailey’s Irish cream to this without ruining the consistency? I’m aware it may change a bit but I worry about it not setting. Or could I sub the heavy cream for Bailey’s ? It has a 14% fat content so not sure if that would work. Would love to get your opinion on it.
Thanks for providing such awesome recipes!
Hello Helen!
Thank you so much for your kind words and for being a part of our baking community! 🌟 I’m thrilled to hear that you’ve been able to find eggless dessert options that are inclusive for your sister and delicious for everyone. Your consideration for her allergy is truly heartwarming! As for your question about adding Bailey’s Irish cream to the eggless cheesecake recipe, while I haven’t personally tried it, I think it could definitely work! Adding a small amount, like 1/8 cup, shouldn’t drastically affect the consistency, but it might add a lovely flavor twist. Alternatively, substituting some or all of the heavy cream with Bailey’s could also be a delicious option! With a 14% fat content, it might change the texture slightly, but it’s worth experimenting with. Just be sure to chill the cheesecake well to help it set. I’d recommend giving it a try and seeing how it turns out—I bet it’ll be fantastic! 😊 Thanks again for your support and for trying out our recipes. If you have any more questions or need further assistance, feel free to reach out.
PERFECT CHEESECAKE!! NY style. Right on.
Hello Heather! I’m delighted to hear you enjoyed it so much. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Hi could I use coconut condensed milk and dairy free heavy cream to make this cheesecake? My kid can have cream cheese but it’s able to have any other form of milk products.
Hello Pali! I haven’t tested this recipe with coconut condensed milk and dairy-free heavy cream but I think it could work fine. If you do try using this alternative ingredients, please let me know the outcome. Thanks for your interest in my recipe.?
This cheesecake is simply gorgeous! Perfect for upcoming Shavuot!
Hello Natalie! Thanks so much…the best part is that is super easy to make. Thanks for stopping by.
Regarding the amount of lemon juice, you suggest 8 ml or about 1 tablespoon. A tablespoon is a minimum of 15 ml and in some countries it is 20 ml. So should the recipe read 8 ml about 1/2 tablespoon or 15 ml about 1 tablespoon?
Hello Leslie! Sorry about that… I meant about a teaspoon. Thanks for pointing that error out!