This Easter Egg Instant Pot Cheesecake recipe is easy, creamy, and delicious, never mind a show-stopper of a spring dessert.
Beloved chocolatey mini Easter eggs are in the batter as well as adorning the top of this stunning cheesecake. Don’t let this cheesecake fool you being baked in an Instant Pot, it is just as creamy and dreamy as any New York cheesecake with great results every time!
You can also try our Light and Airy Strawberry Cheesecake, another real show stopper!
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Instant Pot Duo 7-in-1 Electric Pressure Cooker
How Does An Instant Pot Work?
Instant Pot is the brand name for an electric pressure cooker or multicooker.
Pressure cooking works by creating a tight seal where the temperature can reach much higher degrees than the point of boiling. Plus with the tight seal the steam can’t escape.
Because of this, the steam cooks the food much quicker than any other traditional method that you can find on your stovetop or oven.
Dinners, desserts, and more are done in a fraction of the time that you can find with any other method.
What Goes Into an Easter Egg Instant Pot Cheesecake?
The ingredients are pretty standard for a cheesecake but because we are making it in the Instant Pot and using a 7 inch springform pan the amounts will be reduced.
Plus of course, to make it perfect for Spring and Easter we have added in delicious little Cadbury Easter Eggs for a stunning dessert and just a perfect size for a family. You can always make two for a larger group. Imagine two of these show stoppers on an Easter table! You would get rave reviews!!
Ingredients
Cheesecake Crust
Graham cracker crumbs
Granulated sugar
Unsalted butter
Cheesecake Filling
Cream cheese
All-purpose flour
Granulated sugar
Salt
Large eggs
Sour cream, room temperature
Vanilla extract
Mini chocolate Easter eggs
How To Make Cheesecake in an Instant Pot?
This is the fun part, who knew the things you can make in an instant pot and to make them looking this divine too. This is an amazing machine to utilize in so many ways and here is another one for a fantastic dessert. Let’s dive in to make a creamy cheesecake.
In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
Can You Use Any Springform Pan in an Instant Pot?
Can you use any springform pan for this recipe? No, you can’t because of the size of the Instant Pot restricts what size springform pan you can use. For a springform pan, you must stick to a 7-inch size because of the opening apparatus.
Put the graham cracker mixture into the 7-inch springform pan and press using a cup or your fingers into the bottom of the pan.
Bake in the preheated oven for 10 minutes. Remove from the oven and set aside.
In a large mixing bowl, using an electric hand whisk or stand mixer set to medium-high speed, cream together the cream cheese, sugar, flour, and salt until smooth and creamy.
Add the eggs, one at a time, and whisk on low speed just until combined. Do not over-whisk
With the mixer still on low speed, add the sour cream and vanilla extract and whisk till combined
Crush 1 cup of mini eggs into fine crumbs. Some large bits are OK but not too big. Crush the mini eggs to be used in the filling into fine crumbs to make it easier to slice through the cheesecake
Fold crushed mini eggs into cheesecake filling using a spatula.
Now Into The Instant Pot
Pour the filling into the pre-baked crust. Tap the pan gently on a table or kitchen counter a couple of times to get rid of any air bubbles. Cover the cheesecake with aluminum foil.
Pour 1 cup water into the instant pot, place a trivet inside, and put the cheesecake pan on top of the trivet.
Close the Instant pot and turn the valve to the “seal” position. Pressure cook on “high” pressure for 40 minutes cooking time.
Allow the pressure to naturally release for 15 minutes, then quickly release any remaining pressure.
Open the Instant pot and gently mop up any moisture on the cheesecake surface with a paper towel.
Cool the cheesecake on a wire rack to room temperature, wrap the cheesecake with cling film, and refrigerate for at least 6 hours, or overnight preferably.
Carefully remove the sides of the pan.
Decorate with the rest of the mini eggs, about half cup coarsely crushed around the edge of the cheesecake and the rest pile on the center.
Why is My Instant Pot Cheesecake Runny?
What to do if your cheesecake comes out runny is to just keep it in your Instant Pot longer!!
If your cheesecake is still liquidy in the center then just cook your cheesecake for 3 minutes longer and do a 15-minute natural release.
This should do the trick plus when you remove your cheesecake it will continue to cook as it will be still hot from the pressure cooker.
How Do I know When My Instant Pot Cheesecake Is Done?
Is my cheesecake done you think peering down into the Instant Pot and wondering? One way to test it is the jiggle method. Yup, gently jiggle it.
Wearing oven mitts or a tea towel gently shake your cheesecake while still hot. If the cheesecake is done then it will jiggle, for a smaller pan like this you may have most of the cheesecake jiggling. For a larger one done in the oven, it may only be the center that jiggles.
With the heat of the inside of the cheesecake as it cools it will firm up this center area and your cheesecake will be done.
What Can You Use Instead of a Springform Pan?
You really need to use a springform pan for a cheesecake in my opinion but in saying that you can have success with other pan also.
As previously mentioned using an Instant Pot and a springform pan the biggest pan you can use is a 7 inch springform because of the closure or buckle on the outside.
If you are going to attempt not using a springform pan you can go up to 8 inches. In an Instant Pot you can use besides the recommended pans, pyrex and pottery, any dish that you can safely bake with in the oven.
How to Stop My Cheesecake From Cracking
How to stop my cheesecake from cracking. Have you heard of a water bath? This is recommend when using the Instant Pot anyway.
You put water into the bottom of the pressure cooker, then a trivet followed by your cheesecake.
Cheesecakes are normally egg-heavy in ingredients and like a souffle, they rise and then fall if they are able to. Using a water bath creates steam and will allow the cheesecake to lift much slower and more evenly so that it won’t rise and fall creating cracks on top of your cake.
This method will allow the cheesecake to not fall so quickly after being baked and cause the unsightly cracks.
If cracks still do appear they can easily be hidden with a gorgeous topping like we have with Easter Eggs but berries also work wonders too.
Have more questions about cheesecake? I have tried to cover the basic questions when it comes to cheesecake and Instant Pots but if you have any further questions please feel free to leave them in the comments and I will be happy to answer as soon as I can.
More Instant Pot Desserts
Desserts are fun to make in the Instant Pot plus it frees your oven up for other dishes. Besides this wonderful cheesecake that you can change up for all seasons, you may want to try a few of these recipes too.
Homemade Churro Bites by Belly Rules The Mind
Decandent Instant Pot Passion Fruit Pie by Living Sweet Moments
Key Lime Pie (Instant Pot) by Living Sweet Moments
Creme Brulee (Instant Pot) by Food Folks and Fun
Instant Pot Lava Cakes by Adventures of a Nurse
Pecan Pie (Instant Pot) by Margin Making Mom
More Instant Pot Recipes
We love playing with our Instant Pot as there are some great recipes around that cut time into fractions for a delicious meal. Here is a collection of our favorites from the NWTN site.
Instant Pot Risotto (Ham and Asparagus) by Noshing With The Nolands
Instant Pot Beef Stew by Noshing With The Nolands
Buffalo Chicken Sliders (Instant Pot) by Noshing With The Nolands
Peanut Butter Chicken Curry by Noshing With The Nolands
Braised Short Ribs (Instant Pot) by Noshing With The Nolands
Pin it HERE!!
Pin it HERE!!
Easter Egg Instant Pot Cheesecake
Ingredients
Cheesecake Crust
- 1 ½ cup graham cracker crumbs
- 2 tbsp granulated sugar
- 6 tbsp unsalted butter melted
Cheesecake Filling
- 450 g cream cheese room temperature
- 2/3 cup granulated sugar
- 2 tbsp. all-purpose flour
- ½ tsp salt
- 3 large eggs room temperature
- 1/3 cup sour cream room temperature
- 1 tsp vanilla extract
- 3 cups mini eggs divided
Instructions
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
- Put the graham cracker mixture into the 7-inch springform pan and press using a cup or your fingers into the bottom of the pan.
- Bake in the preheated 325 degrees F. oven for 10 minutes. Remove from the oven and set aside.
- In a large mixing bowl, using an electric hand whisk set to medium-high speed, cream together the cream cheese, sugar, flour, and salt until smooth and creamy.
- Add the eggs, one at a time, and whisk on low speed just until combined. Do not over-whisk
- With the mixer still on low speed, add the sour cream and vanilla extract and whisk till combined
- Crush 1 cup of mini eggs into fine crumbs. Some large bits are OK but not too big. Crush the mini eggs to be used in the filling into fine crumbs to make it easier to slice through the cheesecake
- Fold crushed mini eggs into cheesecake filling using a spatula.
- Pour the filling into the pre-baked crust. Tap the pan gently on a table or kitchen counter a couple of times to get rid of any air bubbles. Cover the pan with aluminum foil
- Pour 1 cup water into the instant pot, place a trivet inside, and put the cheesecake pan on top of the trivet
- Close the Instant pot and turn the valve to the “seal” position. Pressure cook on “high” pressure for 40 minutes.
- Allow the pressure to naturally release for 15 minutes, then quickly release any remaining pressure.
- Open the Instant pot and gently mop up any moisture on the cheesecake surface with a paper towel.
- Cool the cheesecake on a wire rack to room temperature, wrap the cheesecake with cling film, and refrigerate for at least 6 hours, or overnight preferably.
- Decorate with the rest of the mini eggs, about half cup coarsely crushed around the edge of the cheesecake and the rest pile on the center.
Comments & Reviews
adishwithtrish says
What temp should the oven be for the crust?
Ken Noland says
Bake in a preheated oven at 325 degrees F, for 10 minutes. Sorry for the omission.
Richard Tunner says
Make your cheesecake for the first time today. Didn’t have sour cream so I improvised and used strawberry Greek yogurt and lemon curd mixed together to top the cake. It was delicious
Tara Noland says
So glad you enjoyed the cheesecake and made it your own.