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cheesecake topped with raspberries on a white plate
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Instant Pot No-Bake Cheesecake

Instant Pot No-Bake Cheesecake is the perfect healthy, skinny, dessert. This recipe is quick and easy, perfect for holidays and events.
Course Dessert
Cuisine American
Keyword Instant pot cheesecake
Prep Time 30 minutes
Cook Time 5 hours 35 minutes
Total Time 6 hours 5 minutes
Servings 8
Calories 221kcal

Ingredients

Crust

  • 1 1/2 -2 tbsp butter melted
  • 1 cup graham cracker crumbs

Filling

  • 8 oz cream cheese bring to room temperature
  • 1/4 cup sugar
  • 1 1/2 tsp vanilla extract
  • 3/4 cup plain, non-fat Greek yogurt bring to room temperature
  • 1 egg bring to room temperature
  • 2 tbsp fresh lemon juice of

Topping

  • 1/2 cup raspberries

Instructions

Crust

  • Combine the melted butter and graham cracker crumbs in a medium mixing bowl. Stir until mixed.
  • Add the crust to the 7 inch pan making sure to work the crust up along the sides.
  • Use the bottom of a drinking glass to flatten the surface. Place the crust into the freezer while you prepare the filling. 

Filling

  • Add the cream cheese to a mixing bowl or standing mixer. Beat for 30 seconds with a hand blender or standing mixer.
  • Add the sugar and then beat for 30 seconds. 
  • Add the Greek yogurt and beat for 30 seconds. 
  • Add the egg. Beat for 30 seconds. 
  • Add the lemon juice and vanilla extract. Beat for 30 seconds. 
  • Remove the crust from the freezer. Add the cheesecake batter to the crust. Make sure there are no air bubbles within the batter. If there are bubbles, drop the pan on a hard surface a few times. Smooth the batter throughout and along the edges of the pan with a spoon. 
  • Cover the top of the pan with foil to prevent water from getting into the cheesecake. 
  • Add a cup of water to the pot. Place the trivet inside the pot. (This comes with the device).
  • Create a foil handle to remove the pan from the Instant Pot.  Fold a large piece of foil in half the long way. This will be used to wrap around the 7 inch pan to make it easier to lift out of the Instant Pot.
  • Place the foil handle in the Instant Pot. Place the pan in the middle of the pot over the foil handle. 
  • Set the Instant Pot on manual, 35 minutes.
  • After the Instant Pot alerts that 35 minutes have passed, allow the steam to settle without quick release for 10 minutes. After 10 minutes have passed, quick release. 
  • Unfold the foil handle and remove it from the Instant Pot. Place the pan on a baking rack to cool. Allow it to cool to room temperature. I let my cheesecake cool for about an hour.
  • Once cool, place in the refrigerator overnight (minimum of 5 hours).
  • Remove the cake from the fridge. Push up on the bottom of the pan. The cake should form along the sides and should be loose and easy to remove. If the cake doesn't show signs of lifting on the sides, you haven't refrigerated long enough!

Topping

  • Top with fresh raspberries and serve!

Notes

Takeaways:
1. Do not use reduced-fat until further notice. I would like to experiment with this again, but as for now my success in this recipe was in refraining from using reduced-fat.
2. If you lower the suggested serving of graham cracker crumbs it may impact your ability to cut into the cake without it crumbling. The cheesecake needs a sturdy crust.
3. Wipe your cake cutter off with a paper towel between EACH cut.
4. If you don't cover your cheesecake while it's in the Instant Pot, it will likely get wet. I did have some water on top of the foil when I removed it. You should be able to dab this away with paper towels, but I preferred to avoid that.
5. DO NOT OVER-BEAT the batter. I outlined the 30-second rule for each ingredient to prevent this. If you beat the batter too much, air bubbles will form. The air bubbles will cause multiple cracks within the filling and could also cause it to fall apart.
6. Use ROOM temperature ingredients for the filling. I set my cream cheese, eggs, and Greek yogurt out on the counter an hour before I started. Cold items will not blend well. You want creamy filling.

Nutrition

Serving: 1slice | Calories: 221kcal | Carbohydrates: 16g | Protein: 6g | Fat: 13g