Instant Pot Creme Egg Cheesecake

This Instant Pot Creme Egg Cheesecake is an easy Easter dessert; rich vanilla cheesecake smothered in chocolate ganache & SO MANY CREME EGGS!

What isn’t to love about this tasty and gorgeous Easter Cheesecake?

This showstopping Creme Egg Cheesecake is made with ease in your Instant Pot.

It features a rich vanilla cheesecake filling sitting on a crunchy chocolate cookie crumb crust, all smothered in smooth chocolate ganache and topped with loads of Creme Eggs.

How to know when the Cheesecake is Done

The cake setting, or just cooking at high pressure for 40 minutes, should reliably results in a perfectly cooked cheesecake.

However, you will still want to test it.

When the cheesecake is done, the outside should appear set with a small 2-inch circle that jiggles in the middle. 

If you want to be sure, you use an instant-read thermometer. Your cheesecake is ready when the middle hits between 140 to 150°F.

If after the natural release your cheesecake isn’t quite done, just seal up your instant pot again and cook at High Pressure for a further 5 minutes, followed with a 10 minute natural release.

Can I make this Cheesecake in the Oven?

Yes! The instant pot definitely makes the process of making a cheesecake easier and provides more consistent results, but you can still bake this cheesecake in the oven if desired!

To adjust the instructions for baking, you will need to bake your crust in the oven at 350 degrees F for 8 minutes instead of freezing it.

For an oven-baked cheesecake you need to be really careful about the filling, and only mix until the ingredients are combined. Oven baking a cheesecake is less forgiving, and over-mixing will result in a cracked and/or deflated cheesecake.

The next adjustment is making the water bath. You will need to start with pouring in 1 inch of boiling water into a large roasting pan.

You still need to wrap aluminum foil around your springform pan. Place the pan with your prepared cheesecake inside of the roasting pan, then pour in your boiling water. Carefully place in the oven and bake for 55-70 minutes or until the center is almost set.

Turn the oven off and open the oven door slightly. Leave the cheesecake in the oven as it cools down for about 1 hour.

Then remove and allow the cheesecake to completely, uncovered at room temperature.

Then refrigerate overnight.

How to Store Cheesecake

Before storing your cheesecake make sure it has completely cooled and has been chilled.

You can store the cheesecake whole or cut into portions.

If you will be eating the cheesecake immediately and need only worry about it keeping for a few days then the best storage method is to simply store in the fridge wrapped in plastic wrap or in an air-tight container.

How to Freeze Cheesecake

If you want to make the cheesecake and enjoy it later then freezing is your best option. A properly stored and frozen cheesecake is goof for up to 3 months!

Once your cheesecake has chilled, move it to the freezer and let it freeze, uncovered, for about an hour.

Next you will want to remove the cheesecake from the bottom of the pan and place it on a round piece of cardboard cut to size.

Wrap your cheesecake tightly in plastic wrap before placing it in a large freezer bag or wrapping it in heavy duty aluminum foil.

Then freeze until ready to enjoy.

To defrost, leave it overnight in the refrigerator.

Equipment needed to make Instant Pot Cheesecake

Springform Pan – You need a 6 or 7-inch Springform pan for a 6 quart instant pot. I use the official 7.5″ Instant Pot Springform pan.

Instant Pot Sling – This makes it so much easier to get the pan in and out of the instant pot.

Instant Pot – I have the instant pot ultra, when I was shopping around I felt it was the best value.

Stand Mixer – A stand mixer will save your arms, its the best and fastest way to get the best results.

Can I make this Cheesecake Keto or Low-Carb?

Yes! With just a few simple substitutions cheesecake is really easy to make Keto.

I have laid out everything you need to know about how to make this Cheesecake Keto friendly in the details about the ingredients you will need below.

About the Instant Pot Cheesecake Ingredients

Chocolate cookie crumbs – I use store bought chocolate cookie crumbs but you can make your own by crushing Oreos. If going low-carb or keto, swap the crumbs for equal amount almond flour instead and add about 2 Tbsp of Xylitol.

Butter – You can use salted or unsalted butter here. This just comes down to personal taste.

Cream Cheese – Use full fat cream cheese. Light cream cheese just doesn’t set up as well. I would also recommend using Philadelphia Cream Cheese instead of store brand for the same reason. Make sure it is room temperature so you get a nice smooth mixture.

Sugar – Plain old granulated sugar. You can also substitute with equal amount Xylitol sweetener if making this cheesecake Keto or low-carb.

Eggs – Make sure your eggs are room temperature so the filling mixture combines smoothly.

Cornstarch – You can also use equal amount flour. If making this Keto or low-carb you can omit altogether.

Heavy cream – Helps make the cheesecake nice and smooth. You can also swap in an equal amount full fat sour cream instead.

Vanilla extract – Adds a nice punch of flavour to the cheesecake.

Chocolate – I used bittersweet chocolate for the ganache but you can use any style of chocolate here. For Keto use a no-sugar added brand like Lilly’s.

Creme Eggs – If using store bought Cadbury Creme Eggs put them in the fridge for about 10 minutes before halving. If you are going Keto, you can make your own Keto Creme Eggs. Yaassss!

Looking for more Delicious Easter Desserts?

Check out some of my favourite Easter dessert recipes:

These easy carrot cake cupcakes are soft, moist, and slightly spiced. They are simply delicious when topped with homemade cream cheese frosting!

Easter Muddy Buddies are a perfect Easter dessert – this recipe will quickly become one of your favourite seasonal puppy chow recipes!

Celebrate the coming of spring with these easy to make Butterfly Cut-out cupcakes.

Instant Pot Creme Egg Cheesecake

Ingredients:
For the Chocolate Crust:

2 cups chocolate cookie crumbs
1/4 cup butter, melted

For the Cheesecake Filling:

16 oz Cream Cheese, room temperature
1/2 cup Sugar
2 large Eggs, room temperature
1 tbsp Cornstarch
1/4 cup Heavy cream
2 tsp Vanilla extract

For the Topping:

5 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
6 Creme Eggs, halved

Directions:

Wrap your 6 or 7-inch springform pan tightly in foil and spray the inside of the pan with non-stick cooking spray.

In a small mixing bowl, stir together the graham cracker crumbs and melted butter. Press the crumbs into the bottom of the prepared pan.

Place pan in freezer for 10-15 minutes while you prepare the filling.

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until smooth.

Beat in eggs, one at a time.

Add in the cornstarch, heavy cream, and vanilla then mix until smooth.

Pour batter into prepared pan.

Cover the top of the pan with a piece of foil and wrap it tightly around the rim.

Pour 1 1/2 cups of water into the Instant Pot and place the trivet in the bottom of the pot.

If you don’t have an instant pot sling, you can create a “foil sling” by folding a long piece of foil in half lengthwise and place it under your pan.

Carefully lower the pan into the Instant Pot using your sling.

Lock the lid in place and seal the vent.

Cook the cheesecake on the cake setting (or “high” pressure for 40 minutes cooking time,) and allow the Instant Pot to naturally release its pressure for 25 minutes.

Carefully remove the cheesecake from the pot using your sling.

Remove the foil, and using a clean kitchen towel or paper towel, gently wipe the surface of the cheesecake of any moisture on the surface of the cake.

Allow the cheesecake to cool to room temperature, then refrigerate overnight.

Before serving, place the chocolate into a medium bowl.

Heat the cream in a small sauce pan over medium heat, and bring just to a boil.

Pour the hot cream over the chopped chocolate, and whisk until smooth.

Allow the ganache to cool slightly before pouring over your cake.

Top with halved creme eggs.

Enjoy!