Easy Instant Pot Eggless Cheesecake

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 Eggless Cheesecake Recipe

Cheesecake is my egg-allergic daughter’s number #1 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.

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 like no other!

How to make an eggless cheesecake in the Instant Pot/Pressure Cooker

1. Tightly line and wrap with nonstick heavy-duty foil the bottom of a 7-inch springform pan.
2. Mix graham crumbs, butter and sugar; press onto bottom of the prepared springform pan.
3. Beat cream cheese and remaining filling ingredients in a large bowl with mixer until blended.
4. Cook on “high pressure” for 30 minutes. Then natural release for 10 minutes. Chill overnight.
5. Unmold and top with strawberry sauce/topping before serving.

CAN I MAKE CHEESECAKE WITHOUT EGGS?

Yes! And you won’t miss the eggs at all. The secret is to combine the right ingredients.

WHAT CAN I USE INSTEAD OF EGGS IN CHEESECAKE?

To make a cheesecake without eggs I like to use sweetened condensed milk and sour cream.

TIPS AND TRICK TO MAKE THE EGGLESS CHEESECAKE IN THE INSTANT POT:

• 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 room temperature.
• 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.

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 is nonstick and it has a leak-proof tight seal.

HOW DO I GET THE CHEESECAKE PAN INTO THE INSTANT POT?

 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 fold down in order to my pan to fit into the pot.

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 carefully lift the cheesecake over to the serving plate. 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 Freeze Cheesecake

Cheesecakes are freezer-friendly! Just follow these simple steps:

• Let it cool to room temperature.
• Put the cheesecake in the freezer, uncovered, 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 carefully lift the cheesecake over to the plate. 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.

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.

LOOKING FOR MORE EGGLESS CAKE RECIPES?

The Best Eggless Chocolate Cake Ever
Eggless Red Velvet Cake
Eggless Vanilla Cake Recipe

Easy Instant Pot Eggless Cheesecake

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.

4.8 from 5 votes

Print Pin Rate

Prep Time: 10 minutes

Cook Time: 30 minutes

Cooling time: 8 hours

Servings: 8 servings

Calories: 390kcal

Author: Oriana Romero

Ingredients

Crust:

• 1 cup graham cracker crumbs
• 3 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar

Filling:

• 1 ½ tablespoon cornstarch
• 1 ½ tablespoon water
• 12 oz cream cheese
• ¼ cup granulated sugar
• ¼ cup sour cream
• 7 oz sweetened condensed milk (half can)
• 8 ml lemon juice (about a teaspoon)
• 1 teaspoon pure vanilla extract
• ¼ cup heavy cream

To Serve (optional):

• 1 cup strawberry sauce
• Fresh strawberries sliced

US Customary – Metric

Instructions

CRUST:

• Line the base of the 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.
• Pour 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.

FILLING:

• Mix cornstarch and water in a small bowl until smooth. Set aside.
• Place the cream cheese in the bowl of an electric mixer, beat on low speed for 2-3 minutes until smooth and free of any lumps. Add sugar and sour cream and continue mixing until incorporated. Gradually add sweetened condensed milk and beat, scraping down the bowl as necessary, until creamy, for 1-2 minutes. Add lemon juice, vanilla extract, heavy cream and cornstarch mixture; beat on high speed, until well incorporated. Pour batter into prepared pan.
• 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 pan and then place the pan in the pressure cooker.
• Close lid and Select “Pressure Cook” mode adjust 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 cooling rack; uncover the cheesecake. 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. 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.
• and carefully transfer to a cake plate.
• Serve topped with strawberry sauce/topping, if desired.

Notes

No Instant Pot/Pressure Cooker? No problem! Try my baked Eggless Cheesecake recipe. 

 

 

This time I used Biscoff crumbs instead of graham cracker crumbs. Highly recommended.

 

 

Store: Refrigerate leftovers uncovered to avoid condensation building up for 5 days.

 

 

Freeze: Cheesecakes are freezer-friendly! Just follow these simple steps:

 

1. Let it cool to room temperature.
2. Put the cheesecake in the freezer, uncovered, 45-60 minutes. This will allow the cheesecake to firm up enough to be safely removed from the springform.
3. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim again.
4. 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.
5. Then use two large spatulas to carefully lift the cheesecake over to the plate. Be sure the cheesecake is well balanced/supported so it won’t crack or break.
6. Wrap it tightly with plastic wrap, then put it back in the freezer.
7. When ready to use, thaw overnight in the refrigerator.

 

 

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.

 

 

EXTRA 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 room temperature.
• 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.

 

 

★ Did you make this recipe? Don’t forget to give it a star rating below!

 

 

Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition:

Calories:390kcal | Carbohydrates:34g | Protein:6g | Fat:26g | Saturated Fat:15g | Cholesterol:80mg | Sodium:247mg | Potassium:185mg | Fiber:1g | Sugar:27g | Vitamin A:925IU | Vitamin C:1.1mg | Calcium:134mg | Iron:0.6mg

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