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Vanilla Bean Instant Pot Cheesecake on a white plate

Vanilla Bean Instant Pot Cheesecake

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This Vanilla Bean Instant Pot Cheesecake brought some lovely sweetness into our chaotic lives. We’re going through a major renovation at our house and I am without a kitchen! But food bloggers are perseverant and I turned to the Instant Pot for dessert.

I was shocked with my first taste of this instant pot dessert. Cooked under pressure, enveloped with steam, I was certain the crust would be wet and unappealing.  But much to my delight, the crust was perfect and the cheesecake was ultra smooth and creamy!

Vanilla Bean Instant Pot Cheesecake on a white plate

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Vanilla Bean Instant Pot Cheesecake

Who knew that a cheesecake cooked in a pressure cooker could result in the silkiest cheesecake my family and I have ever tasted?! Too bad it was only 6 inches in diameter, though maybe our coronary arteries are breathing a sigh of relief.

Being without a kitchen (and dishwasher!) has pushed me to think outside the box. AND to take my Instant Pot out of its box. I dusted off my smallest springform pan and got to work on this vanilla bean instant pot cheesecake.

Slice of Vanilla Bean Instant Pot Cheesecake slice on a dessert plate

Pressure Cooker Dessert

Besides shortening the cooking time, a pressure cooker also steams the cheesecake resulting in a super moist, creamy dessert. The texture of this instant pot cheesecake was noticeably denser and silkier than any cheesecake of late that’s come from my kitchen. And I’ve made a LOT of delicious cheesecakes of late.

Vanilla Bean Instant Pot Cheesecake on a white serving plate garnished with strawberries

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Vanilla Bean Instant Pot Cheesecake on a white plate

Vanilla Bean Instant Pot Cheesecake

A small creamy cheesecake that may be the best you’ve ever tasted!

  • Author: Liz Berg
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Category: Dessert, Cheesecake, Instant Pot
  • Method: Instant Pot
  • Cuisine: American



  • 3/4 cup graham cracker crumbs
  • 1 1/2 tablespoons butter, melted (1 tablespoon plus 1 1/2 teaspoons)
  • 1 1/2 tablespoons sugar


  • 12 ounces cream cheese, at room temperature
  • 1/4 cup plus 1 tablespoon sugar
  • 1/2 teaspoon vanilla bean paste (or vanilla extract)
  • 2 eggs, at room temperature
  • 2 tablespoons cream


Spray a 6-inch springform pan with non-stick cooking spray. Wrap the pan in a layer of aluminum foil and set aside.

If you don’t own silicone IP sling (see link above), make a homemade version with foil (link to complete instructions above).

Combine the graham cracker crumbs, butter and sugar in a small bowl. Press onto the bottom of the prepared pan and about an inch up the sides.

Beat the cream cheese with your mixer fit with a paddle attachment until smooth, then add sugar and vanilla bean paste and mix until combined.

Beat in eggs, one at a time just until incorporated, then mix in cream.

Scrape out the cheesecake filling into the springform pan and smooth the top with an offset spatula.

Add one  cup of water to your Instant Pot, then place trivet in the bottom. Place your sling over the trivet, then set the cheesecake on top of the sling.

Seal your pressure cooker and set on high pressure for 25 minutes. When the timer goes off, allow the pressure to reduce naturally.

Carefully remove cheesecake from the instant pot to a cooling rack. Use a paper towel to dab any moisture that has accumulated on the surface. When cooled to room temperature, place in the refrigerator and chill overnight for the best results.

Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.

28 comments on “Vanilla Bean Instant Pot Cheesecake”

  1. Such a cook IP recipe! Have never thought of using IP to make cheesecake…now I am really intrigued to give it a go too.

  2. Your cheesecake looks very yummy!

  3. I’m thinking it’s time to make another one:@)

  4. This just sings summer to me and I am loving these instant pot recipes I need to save them for when I finally get one. This is so pretty liz!

  5. My goodness…cheesecake from an instant pot. What won’t this machine do?

  6. I am in the market for an Instant Pot so I’m saving this one as my first dessert recipe!

  7. No way this is made in the Instant Pot! I am definitely getting more convinced by the day to buy one!!

  8. So if anything convinces me to get an instapot, it would be this recipe! This sounds delish! And perfect for those undergoing kitchen renovation.

  9. So pretty, Liz! This looks lusciously creamy!

  10. Brilliant. Looks delicious! Need a 6 inch springform!

  11. Looks like cheesecake perfection! Pressure cooker cheesecake is the best 🙂 

  12. Wow, this cheesecake looks perfect. And what a great size too!

  13. Lovely recipe definitely gonna try this

  14. Looks really delicious. I gotta by IP asap, I don’t know why I take so long in consideration of buying an IP. By looking at this cheesecake, I feel like I want to make some coffee sauce for it, it would be great xD

  15. It’s amazing that this is made using an instand pot! How cool! Looks delicious! 

  16. I’m intrigued by this IP recipe because cheesecake is amazing but having a quickly made individual sized one is even better!

  17. To not have a kitchen you’re turning out some amazing desserts and this one is no exception.

  18. How would I use my Springfirm pan with this recipe? Looks delicious..

  19. This looks amazing. Can I use my 7″ springpan in my 8 qt Instant Pot? I didn’t know if the thinner cake would cook in the same amount of time and get the same results.

  20. What do you mean by cream? Heavy cream? I want to make this soon.

  21. I have a 6qt IP.. what size springform pan would I need for this? Is this recipe “for” a 6qt perhaps? Thanks!

    • Hi, Danielle,

      My IP is an 8 quart. I’d measure your trivet and see if a 6-inch springform pan will fit. If it does, I think you’re good to go! If you have to use a smaller springform, I don’t think the batter will have enough room. Fingers crossed you’re able to make this—it’s super creamy!!

  22. This looks delicious!! I have an 8qt instant pot too and find I always have to reduce cooking time by at least a minute on most recipes (think because it takes longer to come to pressure than a 6qt). 

    Any suggestions on long should I cook this if I use an 8” pan? We like cheesecakes that aren’t so tall. My first 8qt 8” instant pot cheesecake was a disaster (over cooked like mad – not your recipe)

    • I’m not 100% certain, but I’d reduce the time by 3-5 minutes, then check to see if the middle is too undercooked after the pressure is released. If so, just return it to the IP and cook a little longer. It’s always better to underbake, since you can fix that, than overbake. Good luck, and please let me know how it turns out!

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