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Instant Pot Cheesecake Recipe (S’mores Version)

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You’ll love this s’mores version of the easiest, most delicious Instant Pot Cheesecake recipe you will ever taste! Making cheesecake in the Instant Pot is safe, simple, and foolproof!

Instant Pot Smores Cheesecake with a kitchen torch and honey maid graham crackers in the background

Instant Pot Cheesecake Recipe

I’ve tried 5 different Instant Pot Cheesecake recipes (even the most popular ones), and mine is by far the best! It’s creamy but not too heavy. It’s thick, but light enough to eat a whole slice (or three).

Making cheesecake in an Instant Pot or pressure cooker might seem weird, but you’ll never do it in the oven again after this!

Ingredients for Instant Pot cheesecake recipe
Ingredients for Instant Pot cheesecake recipe

The reason it works is because traditional cheesecake is baked in the oven with a bain-marie (“ban-marie”), otherwise known as a water bath. The water bath keeps the cheesecake nice and moist, with the heat evenly distributed.

I use the Instant Pot for my White Chocolate Candy Cane Creme Brulees that are typically baked in a water bath as well!

Why you should make cheesecake in the instant pot

The only issue is, it’s a bit clunky to do. Sometimes you have to wrap your cheesecake pan in foil to avoid it getting saturated by the water.

You’ll have to configure a way to get your cheesecake in the oven and then pour boiling water in another pan all around it, then carefully take it out without drowning your cheesecake or burning yourself.

Making Cheesecake in the Instant Pot makes it simple, safe, and foolproof!

Smores Cheesecake

I originally created this Instant Pot Cheesecake recipe for Harmons Grocery Store, a locally owned gourmet grocer in Utah. I absolutely loved having them come to my home to film this video using local products!

instant pot cheesecake
I love the look and texture of all the different elements on top of the cheesecake, but you can decorate your Instant Pot cheesecake any way you like!

I incorporated milk and white chocolate chips into the cheesecake batter to add some texture to the cheesecake. I didn’t want to just cover the cheesecake in a heavy ganache and marshmallow fluff.

The elements I wanted to have were a classic cinnamon graham cracker crust, milk chocolate, and charred marshmallows to accentuate cheesecake, not cover it.

Pressure Cooker Cheesecake

One of my secrets to the best Instant Pot Cheesecake recipe is making the crust using Chef Shamy honey cinnamon butter.

Dude.

This stuff is basically frosting with a higher proportion of butter than sugar. It’s amaaaazing. And I’m not saying that because they’re sponsoring this or anything. They have no idea I included them in this recipe.

I am a huge fan of Chef Shamy butters but this honey one is soooo perfect in the crust.

I use the garlic butter one in Instant Pot Mashed Potatoes and on top of plain Instant Pot Green Beans.

Instant Pot Cheesecake Pan

You’ll need an Instant Pot Cheesecake pan to make this recipe. There are basically two types of cheesecake pans out there- springform, and push.

the best instant pot cheesecake pan

A springform pan hugs the outside of the cheesecake and you use a lever to release the cheesecake from the base that fits snugly into the outer shell.

A push pan is exactly what it sounds like. You push the bottom up to remove it from the pan.

I prefer to use this push pan, because it I think it’s the smartest and highest quality product on the market for Instant Pot cheesecakes.

slice of cheesecake

I’ve owned springform pans, but they’ve broken. My thought is that the more moving parts there are, the higher the likelihood that it’ll break.

I like this push pan best because it is super high quality and has a handle. The bottom of the pan hasn’t warped at all, and it’s dishwasher safe (a must for me!)

Read my Post on the Top 10 Instant Pot Accessories to Buy (and AVOID!)

instant pot cheesecake recipe with sour cream and cherry topping. Easy instant pot dessert recipe

Don’t forget to try my classic Instant Pot Cheesecake recipe!

Cheesecake Cracked or Fell

There are a couple ways your cheesecake can fail. You can have a cheesecake that is cracked really bad on top (which is a minor fail since you’re covering it up anyways), or the biggest fail is having it all bubble up and then fall in the center.

instant pot cheesecake recipe

The reason you may have had these issues is using cold ingredients, or over mixing your batter.

Overmixing your cheesecake batter (especially after adding the eggs) incorporates too much air into your cheesecake. While cooking, those air bubbles escape to the surface and crack the cheesecake.

Instant Pot Cheesecake Tips

Here are a couple tips to ensure your cheesecake it PERFECTION:

  • Use room temperature ingredients! All ingredients should be taken out of the fridge about 2 hours before mixing.
  • The cream cheese is the first thing in the bowl. It should be smooth, incredibly soft, and have NO lumps. If there is any resistance, stick it in the microwave in 15 second increments until smooth.
  • If you forget to take your eggs out early enough, put the uncracked eggs in a cup or bowl of warm (not hot) water for 10 minutes. They will be the perfect temperature.
  • Mix the eggs in a separate bowl prior to adding to the cream cheese to avoid over mixing the batter and eggs.
  • Tap the batter slightly before adding it to the crust to remove any air bubbles from the batter.
  • Don’t get impatient after cooking the cheesecake. It must rest and chill for at least 8 hours before slicing and eating.
  • Use a flat cup, measuring cup, or ramekin to press the graham cracker mixture into the bottom of the pan.

Instant Pot Dessert Recipes

Berries on Instant Pot Bread Pudding
Instant Pot Bread Pudding with Butter Rum Sauce
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I hope you enjoy this Instant Pot Cheesecake recipe! You’re going to LOVE it! Let me know in the comments when you make it!

Instant Pot Smores Cheesecake

Instant Pot Smores Cheesecake

Yield: 8
Prep Time: 30 minutes
Cook Time: 55 minutes
Additional Time: 12 hours
Total Time: 13 hours 25 minutes

You'll love this s'mores version of the easiest, most delicious Instant Pot Cheesecake you will ever taste! Making cheesecake in the Instant Pot is safe, simple, and foolproof!

Ingredients

Graham Cracker Crust

Cheesecake Batter

  • 16 oz Cream Cheese, softened
  • ⅓ C. Heavy Cream
  • ½ C. Sugar
  • 1.5 T. Flour
  • 2 teaspoons Pure Vanilla
  • 2 Eggs, room temperature
  • 1 pinch Salt
  • ¼ C. White chocolate chips (Guittard or Ghiradelli is best)
  • ¼ C. Milk chocolate chips (Guittard or Ghiradelli is best)

Topping

  • 1 C. Sour Cream
  • 3 whole Graham Crackers, divided
  • Mini Marshmallows
  • Marshmallows
  • 1/2 C. Milk Chocolate Chips, melted
  • Milk and White chocolate chips, to garnish

Instructions

  1. Combine all crust dry ingredients in a medium bowl and stir to combine. Drizzle in melted butter until completely incorporated and press into a 7 inch springform or push pan. Freeze while preparing cheesecake batter.
  2. Using a hand mixer or whisk, combine softened cream cheese and sugar.
  3. Crack room temperature eggs into a separate small bowl and mix completely. Add to the cream cheese mixture, careful not to overmix.
  4. Add salt, flour, cream, vanilla, and blend completely. 
  5. Remove the crust from the freezer and add chocolate chips on top of the crust. Distribute evenly. Pour the cheesecake batter into the crust and tap the pan once or twice to remove any air bubbles. Tightly cover the pan with foil. 
  6. To the Instant Pot or pressure cooker, add one cup of water and the trivet. Place the springform pan or the push pan on the trivet (if the pan has a handle) or a silicone pressure cooking sling. Alternatively, create a foil sling by folding a 24 inch piece of heavy duty foil into a rectangle that is 2-3 inches wide. Place the cheesecake on the sling and place in the Instant Pot on the trivet. 
  7. Pressure cook on manual high pressure for 45 minutes with a 10 minute natural pressure release.
  8. Carefully remove the pan from the Instant Pot. Remove the foil to avoid spilling water on the surface of the cheesecake. The center should still be slightly jiggly. If necessary, blot the top of the cheesecake with a paper towel to absorb any residual liquid.
  9. Loosely cover the cheesecake with the dry foil or, then let cool to room temperature (about 1-2 hours). Cover, and refrigerate overnight to set completely. 
  10. Slide a warm knife around the edges of the cheesecake to loosen, then remove from the pan.
  11. Add one cup of sour cream to the top of the cheesecake, then decorate the top of the cheesecake with large marshmallows, mini marshmallows, melted chocolate, chocolate chips, and graham crackers. Brulee the marshmallows with a brulee torch before adding to the top of the cheesecake if a toasty, roasted marshmallow is desired.

Notes

  • *If you cannot find the Chef Shamy honey cinnamon butter, substitute 4 Tablespoons of regular unsalted butter, 1/2 teaspoon cinnamon, 2 Tablespoons of sugar, and a small drizzle of honey.
  • Use room temperature ingredients! All ingredients should be taken out of the fridge about 2 hours before mixing.
  • The cream cheese is the first thing in the bowl. It should be smooth, incredibly soft, and have NO lumps. If there is any resistance, stick it in the microwave in 15 second increments until smooth.
  • If you forget to take your eggs out early enough, put the uncracked eggs in a cup or bowl of warm (not hot) water for 10 minutes. They will be the perfect temperature.
  • Mix the eggs in a separate bowl prior to adding to the cream cheese to avoid over mixing the batter and eggs.
  • Tap the batter slightly before adding it to the crust to remove any air bubbles from the batter.
  • Don't get impatient after cooking the cheesecake. It must rest and chill for at least 8-12 hours before slicing and eating.
  • Use a flat cup, measuring cup, or ramekin to press the graham cracker mixture into the bottom of the pan.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 679Total Fat: 46gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 157mgSodium: 402mgCarbohydrates: 57gNet Carbohydrates: 0gFiber: 1gSugar: 39gSugar Alcohols: 0gProtein: 11g

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Victoria

Wednesday 25th of September 2019

Great recipe! Made it twice in one week and it was a hit both times! Thank you. Just not sure when to add the mini marshmallows listed in the batter section of the ingredients. The instructions don’t mention them. Do they get layered on the crust or stirred into the batter? Thanks!

Lisa Childs

Wednesday 25th of September 2019

Thanks, Victoria! I'm so glad you enjoyed this recipe too. I actually took the mini marshmallows out of the batter because they end up melting and it's not a pleasant texture in the cheesecake. I didn't edit the recipe correctly when I made the change. I will change it now. Thanks! - Lisa

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