Spare Spoons Kitchen
Instant Pot Cheesecake
A small, dense, creamy cheesecake the easy way — the Instant Pot's trapped steam acts like a gentle water bath, so it sets smooth and crack-free with none of the oven fuss. A 6-inch round, just right for a few.
Ingredients
Easier, if you like
- Pre-made graham crumbs save the crushing.
- Top it with the cherry sauce, a berry compote, or just leave it plain — and make it the day before; cheesecake is better chilled overnight.
Method
Cook's notes
The pot is a built-in water bath — the moist, even heat is what gives you a creamy, crack-free cheesecake without wrapping pans or filling a roasting tray.
Room-temperature dairy and eggs make a smooth batter; the cornstarch is cheap insurance against cracks.
Stick with a 6-inch pan (it's sized for most pots) — to make more, make more cheesecakes rather than a bigger one.
Provenance: the Instant Pot method here follows the approach Amy + Jacky (Pressure Cook Recipes) popularized; the proportions are standard cheesecake ratios.
Vegetarian as written; easy to make gluten-free
Gluten-free: use gluten-free graham-style crackers for the crust.
Flavors: trade some vanilla for lemon zest, or swirl fruit purée or melted chocolate into the batter before cooking.