If you’ve owned an Instant Pot but haven’t tried making cheesecake with it yet, then what are you waiting for? I tested making a cheesecake in the Instant Pot twice and I’ll give you a few tips down below on how to make it. The cheesecake turned out great. No cracks on the top, no brown top, nothing. It was PERFECT dare I say? Cheesecakes are tough to master and believe me when I say that I’ve made plenty of cheesecakes and haven’t had the greatest success making them. My Aunt Abby is known for her great cheesecakes and now she has some competition folks! 🙂 The only hard part about making this is waiting for the cheesecake to set overnight. Once you wake up in the morning, you’ll want to eat it for breakfast with a coffee.
How to make Instant Pot Cheesecake
Set the stainless steel trivet that came with your Instant Pot inside the pot. Add 1.5 cups of water to the bottom of the insert. Line a 7 in springform pan with tinfoil. To make the crust, combine Oreos and melted butter in a food processor. Pulse 3 to 4 times. Spread the Oreo crumbs onto the bottom of the 7" springform pan. Clean and wipe out the food processor. Make sure no crumbs are left behind. Place your food processor blade back into the food processor and add the cream cheese, sugar, eggs, and mint extract to the food processor. Blend all the ingredients together until the batter is really smooth and creamy. There should be no lumps of cream cheese. Add in the mini chocolate chips and combine them into the cream cheese with a spatula or spoon. Pour onto the top of the crust. Place the springform pan carefully on the trivet in your Instant Pot. Close the lid and set the valve to “sealing.” Press “manual” setting and set timer to 30 minutes. Once the Instant Pot is done cooking, set the pressure valve to do a quick release. Carefully take the cheesecake out of the Instant Pot, and let the cheesecake cool completely, then place in fridge to chill overnight. You can top the cheesecake off with a chocolate ganache, whipped topping or more chocolate chips.
What Instant Pot is the best?
Are Instant Pots safe?
Don’t be intimidated by your pressure because you’re afraid the lid will pop off or explode! Pressure cookers have built-in features that are for safety reasons. Some of the most common errors made are when the user forgets to turn the venting knob to sealing mode, overfills the pot, or uses the timer button to set the cooking time.
Tips for the Perfect Cheesecake
A food processor is your best kitchen appliance to use here. Why? It can make the crust and the batter. The food processor helps the cream cheese become smooth and creamy without any lumps. A 7 in springform pan is the best size pan to use for a 6 quart Instant Pot. It fits in the Instant Pot perfectly. Line the pan with some tinfoil so that you can easily get the cheesecake out of there when it has cooled off. Use the trivet that came with your Instant Pot to set the cheesecake on and add water to the bottom. It is like creating a steam bath for the cheese. If you don’t add water to the bottom of your Instant Pot your burn setting might come on. Is this Cheesecake WW friendly? No it is not and here’s why. Not all recipes need to be “low in points” and there are many hacks out there for making a zero point cheesecake using artificial and fake stuff that isn’t good or good for you. If you want to try lowering the points for this cheesecake or use fat-free cream cheese then go ahead.
Other Instant Pot Recipes
Hamburger Helper Olive Garden Zuppa Toscana Weight Watchers Broccoli Cheddar Soup Turkey Breast with Gravy White Chicken Chili French Onion Soup
*If you make this recipe please comment and rate the recipe below to let everyone know how it is, or tag me on Instagram! If you want to upload a photo you can do that on Pinterest. Just find the post for it. 5 from 1 reviews 1 cup crushed Oreos 2 teaspoons granulated sugar 2 tablespoons unsalted butter, melted Cheesecake 16 oz. cream cheese, room temperature ½ cup granulated sugar 2 large eggs, room temperature ½ cup of mini chocolate chips 1 teaspoon mint extract Line a 7 in springform pan with tinfoil. To make the crust, combine Oreos, sugar, and melted butter in food processor. Pulse 3 to 4 times. Spread the Oreo crumbs onto the bottom of the 7” springform pan. Clean and wipe out the food processor. Make sure no crumbs are left behind. Place your food processor blade back into the food processor and add the cream cheese, sugar, eggs, and mint extract to the food processor. Blend all the ingredients together until the batter is really smooth and creamy. There should be no lumps of cream cheese. Add in the mini chocolate chips and combine them into the cream cheese with a spatula or spoon. Pour onto the top of the crust. Place the springform pan carefully on the trivet in your Instant Pot. Close the lid and set the valve to “sealing.” Press “manual” setting and set timer to 30 minutes. Once the Instant Pot is done cooking, set the pressure valve to do a quick release. Carefully take the cheesecake out of the Instant Pot, and let the cheesecake cool completely, then place in fridge to chill overnight. You can top the cheesecake off with a chocolate ganache, whipped topping or more chocolate chips. Slice the cheesecake into 8 equal pieces
