Name: Instant Pot Mini Egg Cheesecake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 8
Cuisine: American
Ingredients: 2 cups graham cracker crumbs; 2 Tablespoons granulated sugar; 1/4 cup butter, melted; 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; 10 oz bag (283g) Mini Eggs, crushed; 10 oz bag (283g) Mini Eggs

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Looking for an easy and delicious Instant Pot cheesecake recipe for Easter? Out Instant Pot Mini Egg Cheesecake is a perfect spring dessert!

The Easter Bunny is coming soon, and that means it’s time to start thinking about Easter recipes! This Instant Pot cheesecake recipe is perfect for Easter, because it is absolutely loaded with chocolate mini eggs. The creamy cheesecake is topped with a delicious layer of mini eggs, making it the perfect dessert for your Easter celebration.

The best part is that this cheesecake is cooked in the Instant Pot, so there’s no need to worry about turning on the oven! Plus, the Instant Pot makes it quick and easy to cook so you can focus on other things this Easter.

Follow the simple steps in this instant pot recipe to make this delicious Easter-themed dessert for your next holiday gathering. Enjoy!

Recipe Highlights – Why This Recipe Works

Foolproof results – The Instant Pot creates a steamy, pressurised environment that helps prevent cracks for a smooth, bakery-style finish
Easy method – A simple, hands-off way to make cheesecake without worrying about water baths
Perfect for Easter – Loaded with mini eggs for a festive, colourful dessert
Faster than oven baking – Ready in about half the time of traditional baked cheesecake
Rich and creamy – Ultra-smooth texture with a decadent, velvety filling
Tried and true – A reliable Instant Pot recipe you can count on every time

Frequently Asked Questions

Cheesecake is rich in eggs, and eggs trap air that can expand during baking and lead to cracks. To help prevent this, mix the batter just until combined after adding the eggs. Overmixing adds too much air, which increases the risk of cracking.

A water bath is one of the most effective ways to bake a smooth cheesecake. This involves placing your springform pan into a larger pan filled with hot water. The moisture helps the cheesecake bake gently and evenly, reducing the chance of cracks.

This is why the Instant Pot works so well for cheesecake. It naturally creates a moist, steamy environment similar to a water bath, while also heating evenly. This allows the cheesecake to cook slowly and consistently.
The steam also helps prevent sinking by allowing the eggs to rise gradually, which keeps the texture smooth and stable.

When using the Instant Pot, follow the recipe carefully when preparing your water bath, including wrapping the springform pan in foil and adding the correct amount of water.
Finally, avoid sudden temperature changes. Let your cheesecake cool gradually to help prevent cracking as it sets.

Air bubbles in the batter can lead to cracks, so taking a moment to minimise them can make a big difference in the final result.

To avoid this, mix the batter just until combined after adding the eggs. Overmixing incorporates too much air, which can cause the cheesecake to rise and crack as it bakes.

If you want to be extra careful, gently tap the filled pan on the counter 4 to 5 times before baking. This helps release any trapped air bubbles for a smoother, more even cheesecake.

Cooking on the cake setting, or at High Pressure for 40 minutes, should reliably give you a perfectly cooked cheesecake.

That said, it’s still a good idea to check for doneness. The outer edges should look set, while the centre should have a slight jiggle in about a 2-inch circle.

For a more precise check, use an instant-read thermometer. The cheesecake is ready when the centre reaches 140 to 150°F.

If, after the natural release, your cheesecake isn’t quite done, simply reseal the Instant Pot and cook on High Pressure for an additional 5 minutes, followed by a 10-minute natural release.

Yes! The Instant Pot makes cheesecake easier and more consistent, but you can absolutely bake this recipe in the oven.

To adapt the method, start by baking the crust at 350°F for 8 minutes instead of freezing it.

When making the filling, be careful not to overmix. Only mix until the ingredients are just combined, especially after adding the eggs. Oven-baked cheesecakes are less forgiving, and too much air in the batter can lead to cracks or sinking.

Next, prepare a water bath. Pour about 1 inch of boiling water into a large roasting pan. Wrap the outside of your springform pan tightly in aluminium foil, then place it into the roasting pan. Carefully pour in the boiling water around the cheesecake.

Bake at 325°F for 55 to 70 minutes, or until the edges are set and the centre still has a slight jiggle.

Once done, turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for about 1 hour to prevent sudden temperature changes.

Remove from the oven and let it cool completely at room temperature, uncovered. Then refrigerate for at least 4 hours, or overnight, before serving.

Tips for the BEST Instant Pot Cheesecake

Use room temperature ingredients – This helps everything blend smoothly for the best texture
Soften the cream cheese properly – It should be soft enough to beat until completely smooth with no lumps
Quick soften trick – If needed, place unopened cream cheese in warm water for a few minutes
Don’t overmix after adding eggs – Too much air in the batter can lead to cracks
Tap out air bubbles – Gently tap the filled pan on the counter a few times before cooking
Use a foil sling – Makes it much easier to lift the cheesecake out of the Instant Pot
Don’t skip the water bath – The steam helps the cheesecake cook evenly and stay smooth
Avoid overcooking – The centre should still have a slight jiggle when done
Allow a natural pressure release – Sudden temperature changes can cause cracking
Chill before serving – Refrigerate for at least 4 hours, or overnight for best results
Fix cracks easily – If cracks happen, toppings like mini eggs will cover them beautifully
Slice cleanly – Run your knife under hot water and wipe it dry between each cut

How to Store and Freeze Cheesecake

Make sure your cheesecake is fully cooled and chilled before storing.

Storing in the Fridge

Store the cheesecake whole or sliced into portions
Wrap tightly in plastic wrap or place in an airtight container
Keeps well in the fridge for a few days

Freezing Cheesecake

Once chilled, place the cheesecake in the freezer uncovered for about 1 hour to firm up
Remove from the pan and place on a round piece of cardboard for support
Wrap tightly in plastic wrap, then place in a freezer bag or wrap in heavy-duty aluminium foil
Freeze for up to 3 months
Transfer to the fridge and let thaw overnight before serving

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.

About the Instant Pot Cheesecake Ingredients

This pressure cooker cheesecake is made with simple ingredients.

Graham cracker crumbs – Store-bought works perfectly, or crush your own graham crackers. Alternate crust ideas: chocolate cookie crumbs, Biscoff cookies, vanilla wafers, shortbread, or digestive biscuits. Skip the extra sugar if using sweeter cookies.
Butter – Use salted or unsalted, depending on your preference
Cream cheese – Full-fat is best for proper setting and texture; Philadelphia Cream Cheese is recommended for the smoothest results. Make sure it’s at room temperature
Sugar – Standard granulated sugar
Eggs – Bring to room temperature so the filling mixes smoothly
Cornstarch – Helps stabilise the cheesecake; you can substitute with an equal amount of flour
Heavy cream – Adds richness and a smooth texture; full-fat sour cream can be used instead
Vanilla extract – Enhances the overall flavour
Mini eggs – About 20 oz for the topping; classic milk chocolate works best, but you can swap in Whopper mini eggs, Reese’s mini eggs, or other Easter candies
Other topping ideas: whipped cream with sprinkles, chocolate ganache, or chocolate-flavoured whipped cream for a festive twist

Featured easter desserts including Instant Pot creme egg cheesecake, carrot sheet cake, and carrot cupcakes.

Looking for More Incredible Easter Desserts?

If you are looking for more festive Easter dessert recipes, check out some of my favourite delicious desserts. Including another one of my favourite Easter cheesecake recipes!

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

This carrot sheet cake recipe is easy to make, and looks great on a plate. It’s moist, perfectly spiced, and not to mention, it’s delicious!

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

How to Make an Instant Pot Mini Egg Cheesecake

Yields: 8 Servings | Prep time: 15 Minutes | Cook time: 40 Minutes + 25 Minutes natural release

Ingredients

Graham Cracker Crust

2 cups graham cracker crumbs
2 Tablespoons granulated sugar
1/4 cup butter, melted

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
10 oz bag (283g) Mini Eggs, crushed

For the Topping:

10 oz bag (283g) Mini Eggs

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, sugar, 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.
Fold in the crushed mini eggs.
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.
Top with more mini eggs. Enjoy!

8 Servings

Instant Pot Mini Egg Cheesecake

Prep Time: 15 minutes

Cook Time: 45 minutes

Additional Time: 25 minutes

Total Time: 1 hour 25 minutes

Looking for an easy and delicious Instant Pot cheesecake recipe for Easter? Out Instant Pot Mini Egg Cheesecake is a perfect spring dessert!

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Ingredients

For the Graham Cracker Crust:

2 cups graham cracker crumbs
2 Tablespoons granulated sugar
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
10 oz bag (283g) Mini Eggs, crushed

For the Topping:

10 oz bag (283g) Mini Eggs

Instructions

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, sugar, 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.
Fold in the crushed mini eggs.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.Top with more mini eggs.

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Nutrition Information:

Yield:

8
Amount Per Serving: Calories: 551Total Fat: 38gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 391mgSodium: 441mgCarbohydrates: 37gFiber: 1gSugar: 24gProtein: 16g

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.

Instant Pot Mini Egg Cheesecake

Recipe Highlights – Why This Recipe Works

Frequently Asked Questions

Tips for the BEST Instant Pot Cheesecake