Instant Pot Mini Egg Cheesecake

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!

Why You Will LOVE This Instant Pot Cheesecake Recipe

• The instant pot makes perfect cheesecake without cracks every time thanks to the pressure filled, steamy environment!
• The easiest way to bake a cheesecake
• So many mini eggs!
• Really cute for Easter dessert
• It is done in about half the time it takes to bake a cheesecake in the oven.
• Rich, smooth, and creamy!
• Tried and true instant pot recipe

Easter Cheesecake Decoration Variations

My family loved the mini eggs topping off this cheesecake but it might be a bit much for some. You can omit the added crushed mini eggs in this case, or try other ways to top this Easter cheesecake try these ideas:

• Whipping cream and easter sprinkles
• Cover with a chocolate ganache
• Use Whopper mini eggs or Reese’s mini eggs instead
• Chocolate whipped cream.

Variations on the Graham Cracker Crust

While graham crackers are used in this recipe, you can get creative here. Just keep in mind the flavours of the cheesecake and mini eggs, and omit the additional sugar.

Here are some suggestions to get your started!

• Chocolate cookie crumbs
• Biscoff cookies
• Vanilla wafers
• Shortbread cookies
• Digestive cookies

How Do I Keep My Cheesecake From Cracking

Cheesecake is pretty heavy on eggs, and eggs hold air which can rise up while baking and cause cracking. Mix the batter just enough to combine after adding the eggs to help avoid this issue.

The best way to keep a cheesecake from cracking is it bake it in a water bath. This means that the cheesecake is baked in a pan that is placed into a larger pan with hot water inside. Cheesecake thrives in a moist environment, and the water bath ensures that the cheesecake bakes evenly.

This is what makes the Instant Pot the best method for baking a cheesecake. Using a water bath is necessary when using the Instant Pot anyway, plus the Instant Pot itself heats up evenly, unlike your oven.

It helps prevent your cheesecake from sinking as the steam allows the eggs in the batter to rise slowly and evenly, which also reduces the risk of cracks.

To make the water bath in your Instant Pot be sure to follow the steps in the recipe carefully from wrapping the spring form pan in aluminum foil to pouring water into your pressure cooker.

Sudden changes in temperature could also cause the cheesecake to crack.

How Do You Get Air Bubbles Out Of Cheesecake Batter?

Air bubbles in the batter can cause cracks, so if you have the time, taking care of this little detail can help you achieve a gorgeous cheesecake.

Obviously the fix for this is just don’t over mix your batter once you have added the eggs.

If you are still concerned, just bang your pan on the counter 4-5 tomes to ensure any air bubbles are removed.

Tips for the BEST Instant Pot Cheesecake

• Make sure you use room temperature ingredients.
• Your cream cheese especially needs to be warm enough that you can whip it until smooth, ensuring no lumps.
• If your cream cheese isn’t room temperature, place in warm water for a few minutes.
• Introducing too much air into the eggs could cause cracks in your cheesecake, so don’t over mix the batter once you have added the eggs.
• Make a foil sling so you can easily remove the cheesecake.
• Don’t skip the water bath.
• Avoid over-baking!
• Don’t skip the natural release, any sudden change in temperature could cause cracks.
• Once cooled, be sure to chill the cheesecake in the fridge for at least 4 hours or overnight.
• If your cheesecake does crack, don’t panic. The mini eggs on top of the cheesecake will hide any imperfections!
• To get clean slices of cheesecake, run your knife under hot water and wipe it clean with a towel between each cut. 

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.

About the Instant Pot Cheesecake Ingredients

This pressure cooker cheesecake is made with simple ingredients.

Graham cracker crumbs – I use store bought graham cracker crumbs but you can make your own by crushing graham crackers.

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.

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

Cornstarch – You can also use equal amount flour.

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.

Mini Eggs – You need about 20 oz of mini eggs. I would recommend going with regular milk chocolate but the whopper or reese’s eggs would add a nice little twist.

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:
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

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!

We hope you enjoy this Instant Pot Mini Egg Cheesecake recipe for Easter. If you do, let us know what you think in the comments below! And if you’re looking for more delicious recipes, don’t forget to check out our other posts. Happy Easter!