Description
This Instant Pot Easter Cheesecake recipe is easy, beautiful, and perfect for Easter when topped with Chocolate Easter Eggs! Save time and get a perfect, rich vanilla cheesecake with no cracks every time when you bake cheesecakes in your Instant Pot.
Ingredients
- 12-15 whole graham crackers
- 4 tbsp butter, melted
- 16 oz. cream cheese, room temp.
- 2/3 cup sugar
- 2 eggs (room temperature)
- 1 tbsp corn starch
- 1 tbsp flour
- 1/2 cup yogurt (I used homemade yogurt, so it’s runny)
- food coloring (pink, blue, yellow)
For decoration:
- melted white chocolate + green food coloring
- 1 package (200g) of chocolate mini eggs
Instructions
- Grind the crackers in a food processor.
- Mix in the melted butter and pour the mixture into a 7-inch springform pan.
- Press down the crumbs using a spoon or the bottom of a glass.
- Using a whisk or mixer, mix the cream cheese and sugar until creamy.
- Add sour cream and continue mixing.
- Add eggs one at a time, mixing well after each addition.
- Add cornstarch and flour, mixing until no lumps remain. Do not overmix!
- Divide the mixture into three equal amounts in small bowls.
- Add food coloring to each portion and mix well.
- Pour the blue mixture first, followed by the pink, and lastly, the yellow.
- Pour 1 cup of water into the Instant Pot and place the trivet inside.
- Set the springform pan on the trivet.
- Cook on High Pressure for 28 minutes.
- Allow a Natural Release for 10 minutes.
- Let the cheesecake cool completely, then chill overnight.
- Decorate with melted chocolate and cracked chocolate eggs.
Notes
Use Room-Temperature Ingredients. All cold ingredients (cream cheese, eggs, and sour cream) should be at room temperature before mixing. This ensures a smooth, lump-free batter.
Don't Overmix the Batter. Overmixing can incorporate too much air, which may lead to cracks or a puffy, uneven cheesecake. Mix just until the ingredients are combined.
Wrap the Springform Pan in Aluminum Foil (Optional but helpful!) Wrapping the bottom of your cheesecake pan in foil helps prevent condensation from seeping in making the crust soggy. Placing a paper towel on top of the pan under the foil before covering the cheesecake helps absorb excess moisture and prevents water droplets from pooling on the surface.
Tap the Pan to Remove Air Bubbles. After pouring the batter, gently tap the pan on the counter to bring air bubbles to the surface. You can also swirl a toothpick through the batter.
Let It Cool Before Chilling. Cool at room temperature for 30-60 minutes before refrigerating. Chill for at least 4 hours, preferably overnight, to allow the flavors to develop and the texture to set.
Clean Knife for Slicing. Dip a knife in hot water and wipe it clean between slices for picture-perfect cheesecake servings!
Prepare the springform pan. To easily remove the cheesecake from the springform pan, line the bottom with a circle of parchment paper and spray the sides with nonstick cooking spray.
Use a foil sling. You can use a foil sling to lower then lift the cheesecake out of the pressure cooker if you like!
- Prep Time: 15
- Cook Time: 48
- Category: Dessert
- Method: Pressure Cooking
