Instant Pot Cherry Cheesecake Recipe

If you’re searching for a show-stopping dessert that’s effortlessly creamy with a bright burst of cherry on top, the Instant Pot Cherry Cheesecake Recipe is bound to become your new favorite. This recipe transforms classic cheesecake into a modern masterpiece with a swirled cherry topping and a buttery graham cracker crust, all cooked to perfection in your Instant Pot. It’s a fuss-free, utterly luscious dessert experience that feels like a big, sweet hug—the sort you’ll want to share at every celebration!

Ingredients You’ll Need

Making this Instant Pot Cherry Cheesecake Recipe doesn’t require anything fancy—just a handful of pantry basics and a couple of fresh ingredients. Each one plays a crucial role, from the crust’s crunch to that signature creamy filling, topped off with vibrant cherries for picture-perfect elegance.

• Graham Crackers: These provide the signature crumbly crust; crushing them finely ensures an even, sturdy base that holds together beautifully.
• Melted Butter: Binds the graham crumb crust and adds rich flavor while lending a golden color once chilled.
• Cream Cheese: This is the heart of any cheesecake—be sure it’s softened for a lump-free, silky filling.
• Granulated Sugar: Balances tartness and lends sweetness to both the filling and the cherry top.
• Sour Cream: For tang and extra creaminess—don’t skip it, as it keeps the cheesecake texture cloudlike.
• Heavy Cream: Adds rich, velvety texture and moisture, helping the filling set perfectly under pressure.
• Cornstarch: Helps the cheesecake set up firm while maintaining that coveted softness.
• Pure Vanilla Extract: Infuses the whole dessert with classic warmth and aroma—there’s nothing quite like it!
• Pitted Canned Cherries: Juicy, sweet-tart cherries create a vibrant sauce and gorgeous garnish—use high-quality for the best results.

How to Make Instant Pot Cherry Cheesecake Recipe

Step 1: Prepare the Pan

First things first—grease a 7-inch deep springform pan with butter or a little cooking spray. This simple step is your insurance against stuck-on cheesecake, ensuring each slice comes out neatly and beautifully.

Step 2: Make the Graham Cracker Crust

Toss your graham crackers into the food processor and pulse until you have fine crumbs. Melt the butter, then mix it into the crumbs until it looks like wet sand. This buttery mixture is the foundation for flavor and texture.

Step 3: Form and Chill the Crust

Pour the graham mixture into the pan and firmly press it down using a spatula (or the bottom of a glass works wonders). Pop the pan into the fridge or freezer—just a brief chill so it’s set and ready for filling.

Step 4: Mix the Cheesecake Filling

With an electric mixer, beat the cream cheese and 1 1/4 cups sugar on medium-high until smooth. Add in sour cream and heavy cream, beating just until combined. The key to a dreamy filling is not to overmix—go for thick, smooth, and luscious.

Step 5: Add Vanilla and Cornstarch

Sprinkle in the vanilla extract and cornstarch, then give everything a final gentle mix. The cornstarch ensures your cheesecake stays firm, while vanilla adds that unmistakable aroma.

Step 6: Assemble the Cheesecake

Pour the rich batter onto the chilled crust and use a spatula to smooth out the top. The filling should look glossy and inviting—this is where the magic starts!

Step 7: Make the Cherry Swirl Sauce

Blend 1 tablespoon sugar with 1 cup of pitted cherries (and just a splash of water) until perfectly smooth. This quick cherry sauce is both bright and bursting with flavor, ready for swirling.

Step 8: Swirl in the Cherry Sauce

Pour the cherry sauce over the cheesecake, then use a toothpick to gently swirl it into the batter. Don’t overdo it; a few artful swirls make the dessert stunning and incorporate fruity flavor in every bite.

Step 9: Cover the Pan

Wrap both the top and bottom of your springform pan tightly with aluminum foil. This step keeps condensation out and your cheesecake pristine as it cooks in the Instant Pot.

Step 10: Set Up the Instant Pot

Add 1 1/2 cups of water to the Instant Pot and nestle the trivet inside. This helps the cheesecake cook gently and evenly, using steam instead of direct heat—so clever!

Step 11: Place the Cheesecake in the Pot

Carefully place your foil-covered pan on the trivet in the Instant Pot. Make sure it’s centered for the most even cooking.

Step 12: Pressure Cook the Cheesecake

Seal the Instant Pot lid and pressure valve. Select HIGH PRESSURE for 40 minutes, then let the pressure release naturally for another 10 minutes. The slow release protects the cheesecake from sudden temperature changes.

Step 13: Cool the Cheesecake

Gently remove the pan from the Instant Pot and let the cheesecake cool to room temperature. Don’t rush this step; gradual cooling means a smoother texture.

Step 14: Chill Thoroughly

Once cooled, transfer the cheesecake (still in the pan) to the refrigerator for at least 4 hours, or better yet, overnight. This is when the flavor and texture mature to perfection.

Step 15: Unmold the Cheesecake

Run a thin knife around the edge of the pan to release the cheesecake, then unlatch the springform and admire your masterpiece—deep swirls, creamy layers, and all.

Step 16: Garnish and Serve

Top your finished cheesecake with the remaining whole cherries. Each slice will look positively irresistible—time to dig in!

How to Serve Instant Pot Cherry Cheesecake Recipe

Garnishes

A handful of fresh or maraschino cherries, a dusting of powdered sugar, or even a dollop of whipped cream will make your Instant Pot Cherry Cheesecake Recipe shine. If you’re feeling a bit extra, a drizzle of melted chocolate adds luxurious flair!

Side Dishes

Pair this cheesecake with fresh berries, citrus sorbet, or a pot of good coffee or tea. Light, simple accompaniments let the rich cheesecake and cherry flavors take the spotlight while amping up the celebration vibe.

Creative Ways to Present

For a fun twist, slice the cheesecake into squares instead of wedges for cheesecake “bars,” or serve with a variety of fruit sauces for a build-your-own twist. Mini mason jars also make adorable single-serve versions—just layer the crust, filling, and cherry sauce!

Make Ahead and Storage

Storing Leftovers

Leftover slices of your Instant Pot Cherry Cheesecake Recipe keep beautifully in the refrigerator, covered well with plastic wrap or in an airtight container. It’s best enjoyed within 3 to 4 days for optimal freshness and flavor.

Freezing

This cheesecake freezes exceptionally well. Wrap individual slices or the whole cake tightly in plastic wrap and a layer of foil, then freeze for up to 2 months. Thaw overnight in the fridge for best results, and avoid thawing at room temperature to prevent the texture from becoming too soft.

Reheating

Cheesecake is best served chilled, but if you like a slightly warmer slice, pop it in the microwave for 10–15 seconds. Just keep in mind not to overheat, as this can cause the filling to separate and lose its perfect texture.

FAQs

Can I use fresh cherries instead of canned for the Instant Pot Cherry Cheesecake Recipe?

Absolutely! Just pit your fresh cherries and cook them down briefly with a little sugar and water until soft, then proceed to make the cherry sauce. Fresh cherries offer a wonderful burst of flavor and vibrant color.

Do I need a special pan for baking cheesecake in an Instant Pot?

A 7-inch springform pan fits perfectly in most standard Instant Pots. The removable sides make unmolding easy and ensure clean slices every time; avoid using a regular cake pan, as it can be difficult to extract the cheesecake.

Can I make this Instant Pot Cherry Cheesecake Recipe gluten-free?

Yes! Simply swap out the regular graham crackers for a gluten-free variety. All the other ingredients are naturally gluten-free, so you’ll hardly notice a difference in taste or texture.

Why did my cheesecake crack?

Cracks usually form because of overmixing, rapid temperature changes, or undercooking. Following the Instant Pot Cherry Cheesecake Recipe steps closely—especially proper mixing, natural pressure release, and chilling—should help you achieve a perfectly smooth surface.

Can I double the recipe for a larger crowd?

It’s best to make two separate cheesecakes rather than doubling one batch, as a larger, thicker cheesecake may not cook evenly in the Instant Pot. Make-ahead and freeze one if needed—it’ll taste just as fabulous!

Final Thoughts

If you’ve been looking for a way to wow your friends or enjoy a luscious treat yourself, give this Instant Pot Cherry Cheesecake Recipe a try. It’s rich, creamy, impressively beautiful, and far easier than traditional baked cheesecake—so there’s no excuse not to whip one up soon!

Print