Easy Instant Pot Eggless Cheesecake

Instant Pot Egg-Free Cheesecake Recipe Highlights

Cheesecake is my egg-allergic daughter’s favorite cake, hands down! Every birthday, every celebration, every special occasion, she asks me to make a cheesecake. Of course, I had to find a way to make it in my Instant Pot to save time. You know I love instant pot recipes mainly because it cuts down cooking time considerably. So…. Meet my absolutely delicious, creamy, tasty, dreamy Easy Instant Pot Eggless Cheesecake recipe. I topped my eggless cheesecake with a showstopper strawberry sauce/topping and sliced fresh strawberries. An Eggless Cheesecake that is like no other! Step 3 -MAKE THE FILLING: Beat cream cheese and the remaining filling ingredients in a large bowl with a mixer until blended. Transfer the filling to the prepared pan. Cover the top of the pan with a piece of foil. Make the foil sling (see detail below) and place the springform on top.

Graham cracker crumbs: You can use pre-packaged graham crackers crumbs or buy the graham crackers and crush them yourself in a food processor. Melted butter: The butter will moisten the crumbs and bind the mixture together. Granulated sugar: To extra sweetness.

For the Filling:

Cornstarch: This ingredient will help the cheesecake to set. If you’re allergic to corn, you can use potato starch 1:1. Full-fat cream cheese: Use the full-fat version that comes in blocks. Sugar: Regular white granulated sugar o caster sugar. Sour cream: I recommend using the full-fat versions. If sour cream is difficult to find in your country, learn How to Make Sour Cream at Home. Sweetened condensed milk: Use the full-fat version for better results. Fresh lemon juice: I recommend freshly squeezed lemon juice for a better taste. Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract! Heavy cream: Make sure it has at least 35% of fat content.

Step By Step Recipe Photo Tutorial

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down). Step 1 – PREPARE THE PAN: Tightly line and wrap with nonstick heavy-duty foil the bottom of a 7-inch springform pan. Step 2 -MAKE THE CRUST: Mix graham crumbs, butter, and sugar; press onto the bottom of the prepared springform pan. Step 4 -COOK: Place the trivet into the instant pot. Then put the springform inside the pot. Cook on “high pressure” for 30 minutes. Then natural release for 10 minutes. Step 5 -CHILL for at least 6-8 hours or overnight (preferably). Step 6 -UNMOLD and top with strawberry sauce/topping before serving, if desired.

Instant Pot Cheesecake Pan

Given its interior diameter, the Instant Pot can only hold a 7-inch pan. This is the one I use. I like it because it’s nonstick and it has a leak-proof tight seal. Make sure all your ingredients are at room temperature. The leaky pans are a cheesecake’s arch-nemesis, so make sure the cheesecake pan is well wrapped in foil. I like to wrap the outside of the pan in a double layer of heavy-duty foil, covering the underside and coming all the way to the top. Avoid overcooking the cheesecake, or it will crack. The center of your cheesecake should still wobble when you remove it from the Instant Pot; it will continue to cook as it cools on the counter. To prevent cracks during cooling, it’s important to loosen the cheesecake from the sides of the pan after baking. First, cool the cheesecake on a wire rack for 15 minutes. Then carefully run a knife between the cheesecake and the inside of the pan. Don’t remove the sides of the pan yet.

How To Make a Foil Sling For An Instant Pot

This “sling” will allow you to place and remove the springform pan with ease. To make one, just fold a 20-inch piece of aluminum foil into a 2-inch-wide strip. Place the sling under the pan and then place the pan in the pressure cooker.

How To Unmold a Cheesecake

How To Cut A Cheesecake

Do you want to cut the perfect cheesecake slice? Use a thin knife that has been dipped in hot water and then wipe dry. Repeat this step before every single cut.

Storing & Freezing Instructions

Store

You can store your Eggless Cheesecake covered and in the refrigerator for up to five days.

Freeze

Cheesecakes are freezer-friendly! Just follow these simple steps:

Let it cool to room temperature. Put the cheesecake in the freezer, uncovered, for 45-60 minutes. This will allow the cheesecake to firm up enough to be safely removed from the springform. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim again. Remove the band from the pan. Take a large knife or metal spatula and carefully run it under the bottom of the cheesecake to loosen it. Then use two large spatulas to lift the cheesecake over to the plate carefully. Be sure the cheesecake is well balanced/supported, so it won’t crack or break. Wrap it tightly with plastic wrap, then put it back in the freezer. When ready to use, thaw overnight in the refrigerator.

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