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.
Servings 8 servings
Calories 390kcal
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
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.
Notes
No Instant Pot/Pressure Cooker? No problem! Try my baked Eggless Cheesecake recipe.
Crust: Sometimes, I like to use 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:
- 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
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