The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Craving a creamy, melt-in-your-mouth cheesecake but don’t have an oven? Say hello to the Instant Pot Cheesecake – the easiest way to make a luscious dessert that tastes just as good as the classic, minus the baking fuss! Whether you’re new to baking or an experienced foodie, this eggless Instant Pot cheesecake will become your go-to celebration treat.
In this recipe, we’ll show you step-by-step how to make a cheesecake in the Instant Pot, without eggs or gelatin, making it 100% vegetarian – just the way we like it at FoodieTanu.com!
Why Make Cheesecake in an Instant Pot?
Before we jump into the recipe, let’s understand why the Instant Pot is a game-changer:
- Even Cooking: The Instant Pot creates a moist, steamy environment – ideal for creamy cheesecakes.
- Faster than Oven: No need to preheat or slow-bake. It cuts the cooking time by almost half.
- No Water Bath Mess: Traditional cheesecakes need a water bath in the oven. In the Instant Pot, it’s naturally steamy!
- Perfect for Indian Kitchens: Not everyone has an oven at home. The Instant Pot works beautifully on Indian countertops.
- Eggless & Vegetarian: This recipe uses hung curd or cream cheese and no gelatin, making it suitable for a vegetarian lifestyle.
Ingredients You’ll Need
For the Crust:
- 1 cup crushed digestive biscuits or Marie biscuits
- 2 tablespoons melted butter
- 1 tablespoon sugar (optional)
- A pinch of cinnamon powder (optional)
For the Cheesecake Filling:
- 400 grams cream cheese (or thick hung curd for a desi twist)
- 1/2 cup thick fresh cream or malai
- 1/2 cup condensed milk
- 2 tablespoons cornflour or arrowroot powder
- 1 tablespoon lemon juice
- 1 teaspoon vanilla essence
- Zest of 1 lemon or orange (optional, adds freshness)
Equipment:
- 6-inch or 7-inch springform pan (fits in 6 or 8 qt Instant Pot)
- Instant Pot with trivet
- Aluminium foil or baking parchment
- Mixing bowls, spatula, whisk
Step-by-Step Recipe: Instant Pot Cheesecake (Eggless)Prepare the Biscuit Crust
- Crush the biscuits finely in a blender or using a ziplock bag and rolling pin.
- Mix with melted butter, sugar, and a dash of cinnamon (if using).
- Press this mixture firmly into the base of your greased springform pan. Use the back of a spoon or glass to even it out.
- Chill in the fridge for 10-15 minutes while you prepare the filling.
Make the Creamy Filling
- In a large bowl, whisk the cream cheese (or hung curd) until smooth and lump-free.
- Add condensed milk, cream, lemon juice, vanilla essence, and lemon zest. Whisk until well combined.
- Sift in the cornflour and mix gently to avoid air bubbles.
- Pour this creamy mixture over the chilled crust.
Set Up Your Instant Pot
- Add 1.5 cups of water to the Instant Pot liner.
- Place the trivet inside.
- Cover the cheesecake pan tightly with aluminium foil to avoid water condensation dripping on top.
- Place the pan on the trivet.
Pressure Cook the Cheesecake
- Close the lid and set the Instant Pot to Pressure Cook (Manual) mode for 35 minutes.
- Once done, allow Natural Pressure Release (NPR) for 10-15 minutes.
- Carefully remove the cheesecake pan and let it cool to room temperature.
- Refrigerate for at least 6 hours or overnight for best texture.
Topping Variations (Optional but Yummy!)
- Mango Glaze: Mix mango pulp with a bit of sugar and cornflour, cook until thick, and spread over the chilled cheesecake.
- Oreo Crumble: Crush Oreos and sprinkle on top for crunch and chocolatey flavor.
- Fruit Compote: Berries, oranges, or apples stewed with sugar make a vibrant topping.
- Indian Fusion: Add a layer of chopped rasmalai, pista, and saffron strands for a fusion Rasmalai Cheesecake twist.
Serving Suggestions
- Serve cold, straight from the fridge.
- Add a drizzle of honey or chocolate sauce for an indulgent touch.
- Garnish with fresh mint or edible flowers if serving at a party.
Tips for a Perfect Instant Pot Cheesecake
- Room Temperature Ingredients: Ensure cream cheese and cream are at room temperature to avoid lumps.
- Avoid Overmixing: Mix gently after adding cornflour to prevent cracks.
- Foil Wrap is Key: Always cover the pan with foil to prevent sogginess from condensation.
- Cooling Time is Crucial: Don’t rush! Cheesecake sets as it chills.
- Make sure all of your ingredients are at room temperature (or close to it) before combining them. This keeps the cream cheese from getting lumpy, the chocolate staying smooth and the cookie crust evenly moist and set.
- Slice the fully chilled cheesecake with a hot sharp knife. Dip a large chef’s knife in a cup of hot water, let it sit for a few seconds, then dry off the blade with a kitchen towel. Do this between each cut and you will have restaurant quality slices!
- If using an Instant Pot use a 6- to 8-quart Instant Pot and a 7- to 7.5-inch springform pan for this recipe. I have not tested this exact recipe with other sizes so I cannot speak to their successes.
- Don’t stress too much. People put a lot of pressure on themselves to bake a perfect cheesecake with no cracks, but the good news is that we are covering this cheesecake with a rich chocolate ganache, so no one will know if it does!
Eggless & Vegetarian – Why It Matters
Many traditional cheesecakes use eggs or gelatin, but this recipe is specifically designed for those who prefer pure vegetarian, eggless desserts – a growing demand in India and among global vegetarians. We use cornflour as a natural stabilizer and hung curd or cream cheese for creaminess, making it soft, firm, and light all at once!
Possible Variations
Play around with toppings! If you’re not a fan of salt on your desserts, swap the sea salt for a scattering of mini chocolate chips, sprinkles, chocolate shavings, a drizzle of salted caramel sauce. You can also top the chilled cheesecake with whipped cream lightly sweetened with powdered sugar. Whip cream to stiff peaks and then mound or pipe on top of the fully chilled cheesecake. You could also make a flavored sour cream topping like I did in my mint chocolate cheesecake.
Add a swirl: After pouring the cheesecake onto the crust, dollop and swirl in some fruit jam like cherry preserves or easy strawberry jam.
Flavor enhancing additions: You could add 1-2 teaspoons vanilla extract, coffee extract or espresso powder to the filling to enhance the chocolate flavor. You could also add up to 1/3 cup sour cream to play up the tangy flavor of the cream cheese.
Frequently Asked Questions (FAQs)
Q. Can I make this recipe without an Instant Pot?
Yes! You can steam it in a pressure cooker without a whistle or use an OTG oven with a water bath.
Q. What can I use instead of cream cheese?
Use hung curd made from full-fat dahi. Strain it overnight to get a thick, cream cheese-like texture.
Q. How do I prevent my cheesecake from cracking?
Don’t overmix. Use room temp ingredients. Let it chill well before slicing.
Q. Can I make it sugar-free or keto?
Yes, replace condensed milk with a low-carb sweetener and use almond flour crust.
Final Thoughts
This Instant Pot Cheesecake is a true celebration of ease, flavor, and innovation. Whether you’re a beginner or a dessert lover looking for a fuss-free recipe, this no-bake, eggless treat is guaranteed to impress.
From parties to pujas, it fits every occasion and delivers that café-style indulgence right in your home kitchen.
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Happy Cooking and Sweet Eating!
With love,
Tanu from FoodieTanu.com
