Another delicious Instant Pot Cheesecake recipe, this Instant Pot Cheesecake features four decadent layers of deliciousness but is super simple for even the most novice baker to whip up!

Instant Pot Vanilla Cheesecake Recipe

I’ve previously shared several instant pot cheesecake recipes here on the blog, but I had completely neglected adding that most basic of cheesecake flavors – an Instant Pot Vanilla Cheesecake.

To make up for my ridiculous oversight, today’s recipe can be made two ways:

• a satisfying and simple vanilla cheesecake, with just a buttery graham cracker crust and a tender, slightly tart vanilla cheesecake filling;
• or, take it up a notch with a two additional layers of decadence: a creamy, sweet white chocolate mousse and a light, melt-in-your-mouth whipped cream topping

The more decadent version is perfect for covering up any cracks that may occur in your cheesecake and transforms this humble cheesecake into show-stopping dessert fit for a special occasion. Whichever version you chose, it is guaranteed to be divine and elict mumbles of approval as everyone scoops another scrumptious spoonful into their mouths.

How to freeze Instant Pot Cheesecake: While this cheesecake will keep for 4 days in the fridge after making, if you want you can freeze it for up to 3 months.

Allow the cheesecake to cool completely and refrigerate for at least 2 hours. Wrap the cheesecake with plastic wrap or tin foil and then place in a freezer Ziplock bag.

More Instant Pot Dessert Recipes

• Instant Pot Strawberry Cake
• Instant Pot Guinness Cake with Bailey’s Frosting
• Instant Pot Pumpkin Bread Pudding
• Instant Pot Dulce de Leche Brownies
• Instant Pot Mint Chocolate Chip Cheesecake

Looking for more Instant Pot Recipes? Check out our full collection here!

Instant Pot Vanilla Cheesecake Ingredients

Graham Cracker Crust Ingredients:

• Graham Cracker Crumbs
• Unsalted Butter, melted

Vanilla Cheesecake Ingredients:

• Cream Cheese, softened
• White Sugar <— can use brown for a more caramelized flavour
• Greek Yogurt <— can use sour cream
• Cornstarch
• Eggs
• Vanilla Extract

White Chocolate Mousse Ingredients:

• White Chocolate Chips
• Heavy Whipping Cream
• Cream Cheese, softened
• White Sugar

Whipped Cream Ingredients:

• Heavy Whipping Cream
• Powdered Icing Sugar

Scroll down to the printable recipe card for full measurements.

Tip: you can swap out the graham cracker crust for an OREO crust and swap out the whipped cream topping with Cool Whip, if desired.

Kitchen Tools You May Find Helpful

• Measuring cups and spoons
• Baking pan that can fit in your Instant Pot (I use a 6″ springform pan)
• Electric mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer
• Large mixing bowls
• Instant Pot <– I’m so excited to upgrade to this one with air fryer capacities soon! (You can also just buy the lid which adds the air fryer capacity to your standard IP.)

How to Make Instant Pot Vanilla Cheesecake

Graham Cracker Crust Directions:

Line the bottom of a 6” springform pan with parchment paper and grease with oil or cooking spray. Set aside.

Mix together the graham cracker crumbs and melted butter until it resembles wet sand.

Press the mixture into the the prepared pan and set in the freezer as you prepare the cheesecake filling.

Vanilla Cheesecake Directions:

In a small bowl, whisk together the sugar and cornstarch until completely combined.

In a large bowl, combine the cream cheese, greek yogurt and sugar mixture. Beat with an electric mixer for 2 minutes, until smooth.

Beat in the eggs and vanilla extract one at a time, until combined.

Pour the cheesecake mixture into the prepared crust.

Tear off a 2ft length of tinfoil and then place 2 pieces of paper towel overtop.

Wrap around the bottom of the springform pan.

Pour 1 cup of of water into the bottom of the Instant Pot and then place the trivet overtop.

Place the springform pan over the trivet and secure the lid on the Instant Pot.

Select “manual” and set time to 35 minutes. Natural release for 10-12 minutes (although you can quick release if needed.)

Once cool enough to be safe, remove the cheesecake from the Instant Pot. Discard the foil and paper towel and refrigerate overnight.

White Chocolate Mousse Directions:

Place the white chocolate chips in a microwave-safe bowl and melt for 30 seconds. Stir and reheat for 30 more seconds, as needed, until completely melted. Set aside to cool.

Using an electric mixer, beat the heavy whipping cream until soft peaks form, about 4 minutes.

Beat in the sugar and continue to beat until stiff peaks form, about 2 additional minutes.

In a separate bowl, beat together the cream cheese and melted white chocolate.

Fold the whipped cream mixture into the cream cheese mixture until just combined, being careful not to overmix.

Spread the mousse over the cold cheesecake and place back in the fridge for 4 hours.

Whipped Cream Directions:

Using an electric mixer, beat together the heavy whipping cream and powdered icing sugar until stiff peaks form, about 4-6 minutes.

Scoop half of the whipped cream into a piping bag fit with a star tip.

Spread the remaining half of the whipped cream over the mousse layer.

Use the piping bag to pipe dollops along the edge of the cheesecake. To do this, place the icing tip just above the cheesecake, apply gentle pressure on the piping bag and quickly flick your wrist to end the stream of whipped cream.

Repeat all around the edge of the cheesecake.

Refrigerate until ready to serve.

Pin this Decadent Instant Pot Dessert recipe:

Grab your free printable recipe card for our Instant Pot Cheesecake recipe:

I hope whoever is lucky enough to have you whip up this instant pot cheesecake for them LOVES it!

For more easy Instant Pot recipes, check out our full Instant Pot recipe collection here:

For more decadent Desserts, check out our full dessert recipe collection here: