Instant Pot Vanilla Cheesecake

Name: Instant Pot Vanilla Cheesecake
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups crushed graham cracker crumbs; ¼ cup unsalted butter, melted; 2 (8 oz) packages cream cheese, softened; ½ cup granulated sugar; 1 tablespoon cornstarch; 2 large eggs; 2 teaspoons pure vanilla bean extract; 1 cup white chocolate chips; 1 ½ cups heavy whipping cream; 6 oz cream cheese, softened; 1 ½ cups granulated sugar; ½ cup heavy whipping cream; ¼ cup powdered sugar; 1 large piping bag fitted with star tip

By:

dani

Published:

September 24, 2025

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Why This Recipe Works

There’s something magical about the way this Instant Pot Vanilla Cheesecake turns out. The pressure cooking method locks in moisture, giving you a dense, creamy texture that’s hard to replicate in a traditional oven. What’s even better? This recipe streamlines the process. You’ll spend less time fussing over the oven and more time enjoying the dessert that everyone will rave about. It’s a fabulous choice for anyone wanting a rich, delicious cheesecake without the usual stress of baking.

Why You’ll Love This Instant Pot Vanilla Cheesecake Recipe

This cheesecake is not just a dessert; it’s an experience that combines flavors and textures beautifully. Lightly sweetened with vanilla, the creamy cheese filling pairs wonderfully with the buttery graham cracker crust. And don’t forget that velvety white chocolate mousse on top—it’s pure bliss! Plus, the Instant Pot allows for an even bake, ensuring every slice is just as good as the last. By making this recipe, you can impress guests or treat yourself to a well-deserved indulgence.

Ingredients for Instant Pot Vanilla Cheesecake

To get started, gather the following ingredients for your Instant Pot Vanilla Cheesecake:

Crust:
2 cups crushed graham cracker crumbs
¼ cup unsalted butter, melted
Filling:
2 (8 oz) packages cream cheese, softened
½ cup granulated sugar
1 tablespoon cornstarch
2 large eggs
2 teaspoons pure vanilla bean extract
1 cup white chocolate chips
Topping:
1 ½ cups heavy whipping cream
6 oz cream cheese, softened
1 ½ cups granulated sugar
½ cup heavy whipping cream
¼ cup powdered sugar
1 large piping bag fitted with star tip

Preparing the Graham Cracker Crust

Create the Crust Mixture

Start by making the crust. In a large bowl, combine the melted butter and crushed graham cracker crumbs. Mix until they are well blended; it should look like wet sand.

Press the Crust into Pan

Next, grab a 6-inch springform pan. Line the bottom with parchment paper, then spray the sides with baking spray. Now, press the crumb mixture firmly into the bottom of the pan. Place it in the freezer while you prepare the cheesecake filling. This will help set the crust and keep it firm.

Making the Vanilla Cheesecake Filling

Combine Sugar and Cornstarch

In a small bowl, whisk together granulated sugar and cornstarch. This step is crucial because it helps prevent lumps in your creamy mixture.

Beat the Cream Cheese Mixture

Now, in a separate large bowl, using a hand mixer, beat the softened cream cheese and sugar mixture until smooth. It’s important to take your time with this step. Add the eggs one at a time, mixing well after each addition. As you blend, pour in that lovely vanilla bean extract, too. This will boost the flavor immensely!

Pour and Prepare for Instant Pot

Once combined, pour the cheesecake mixture over the prepared crust. Before we move to the Instant Pot, cover the springform pan with foil. Don’t skip this step; it helps keep moisture in. Now, add one cup of water to your Instant Pot. Place a trivet inside and set the springform pan on top. Close the lid and make sure it’s set to sealing. Cook on manual high pressure for 40 minutes.

Natural Release and Cooling

After the cooking time is up, allow the Instant Pot to naturally release for 20 minutes. Once that’s done, carefully remove the foil, and dab with a paper towel to catch any condensation. Gently take the cheesecake out, letting it cool on a wire rack before refrigerating it overnight. Patience pays off here!

Preparing the White Chocolate Mousse

Melt the White Chocolate

For the mousse, melt your white chocolate chips in a microwave-safe bowl. Heat it in 30-second intervals, stirring between each to ensure it becomes smooth and silky.

Make the Whipped Cream

In another bowl, beat heavy whipping cream until you see soft peaks forming. Gradually add the granulated sugar until stiff peaks develop.

Combine Chocolate and Cream Cheese

Now, take another bowl and beat the softened cream cheese until it’s smooth. Mix in your melted chocolate until it’s fully combined. Carefully fold the whipped cream into this mixture, taking your time to keep the light texture intact.

Spread Mousse Over Cheesecake

Once your mousse is ready, spread it evenly over the chilled cheesecake. This adds the perfect luxurious layer! Refrigerate it for 4 additional hours, allowing the mousse to set properly.

Whipped Cream Topping

Prepare Whipped Cream

After the mousse is set, it’s time for the whipped cream topping. Using your hand mixer, beat together heavy whipping cream and powdered sugar until it achieves stiff peaks, resembling fluffy clouds.

Pipe and Decorate

Scoop half of the whipped cream into a piping bag. Spread the remaining whipped cream over the cheesecake, creating a smooth top. Use the piping bag to pipe dollops around the edges for a decorative touch. This adds a nice visual element that elevates your dessert!

Serving Suggestions

When it comes time to serve, slice the cheesecake and present it with fresh berries or a drizzle of chocolate sauce for extra flair. This looks stunning and tastes even better.

Tips for Success

Ensure your cream cheese is completely softened; this helps create a smooth filling without lumps.
Don’t skip the natural release step—it really helps in maintaining the cheesecake’s texture.
Refrigerate the cheesecake overnight for the best flavor and creamy texture; trust me, it’s worth the wait!

Variations

Feel free to get creative with this recipe. For a fruity twist, add a layer of raspberry or strawberry puree on top of the cheesecake. Alternatively, switch out the white chocolate for different flavored chocolates, such as dark chocolate or milk chocolate.

Storage Tips

Any leftover cheesecake should be stored in an airtight container in the refrigerator. It will stay fresh for up to 5 days, but I doubt it will last that long!

FAQs

1. Can I make this recipe without an Instant Pot?
Yes, you can bake this cheesecake in a traditional oven. Just adjust the baking time to around 60-70 minutes at 325°F until it’s set.

2. How do I know when the cheesecake is done?
Look for the edges to be set but still slightly jiggly in the center; it will firm up as it cools.

3. Can I freeze the cheesecake?
Absolutely! Wrap it tightly in plastic wrap, then in aluminum foil. It can be frozen for up to 2 months.

4. What’s the best way to slice the cheesecake?
Use a knife that’s been heated in hot water for cleaner edges. Wipe it clean after each slice.

5. How can I tell when the cheesecake has cooled adequately?
Let it sit at room temperature for at least an hour, then refrigerate until it feels completely cool to the touch before serving.

This Instant Pot Vanilla Cheesecake is not only creamy and decadent; it brings together delightful flavors that everyone will love. Whether it’s a casual dinner or a special celebration, this creamy treat will impress every single time. Grab your ingredients, follow along, and get ready to enjoy a slice (or two) of this fantastic cheesecake!