Instant Pot Sugar Cookie Cheesecake is the easiest, creamiest, and sweetest cheesecake that you will ever make. Plus, the Instant Pot takes all the effort out of this tasty cheesecake.
This cheesecake amazed me by how well it turned out. Using a homemade sugar cookie crust has the best idea that I have ever had!
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Instant Pot cheesecake recipe
Using the Instant Pot to make a cheesecake takes all the guesswork out of baking these tasty treats. You no only need to worry about water baths since the Instant Pot naturally includes a water bath.
Why I Love This Recipe
Creamy, sweet and filled with sugar cookie flavor, this Instant Pot cheesecake is so easy to make.
- Easy to make
- Looks great on a dessert table
- Kid Friendly
If you love Instant Pot Cheesecake recipes, you may also enjoy this Instant Pot Carrot Cake Cheesecake recipe.
Ingredients
This easy sugar cookie crust cheesecake doesn’t require any fancy ingredients at all. You may already have most of these ingredients in your pantry and might not even need to make a trip to the grocery store.
- butter, softened
- sugar
- eggs, room temperature
- vanilla extract
- flour
- baking soda
- salt
- cream cheese, room temperature
- sour cream
Substitutions
Greek Yogurt: Don’t have sour cream? You can use plain greek yogurt in its place.
Equipment Needed / Helpful Tools
You only need a few simple kitchen tools to help you make this easy cheesecake.
- Instant Pot
- Mixing Bowl
- 7.5 Inch Springform pan
- small baking sheet
- parchment paper
- stand mixer or hand mixer
- cookie scoop or tablespoon
If you love Instant Pot Cheesecake recipes give this Instant Pot Pineapple Upside Down Cake Cheesecake recipe a try.
How to Make Instant Pot Sugar Cookie Cheesecake
Making this homemade cheesecake in the Instant Pot is simple, you only need to follow these nine simple steps. Once you follow these steps, you have a delicious and creamy cheesecake.
Step 1: Preheat the oven and prep your baking pans
Preheat the oven to 350 degrees. Prepare a 7.5 inch springform pan with non-stick cooking spray. Also prepare a small baking sheet with parchment paper for the cookies.
Step 2: Beat your crust ingredients
In a stand mixer, beat the butter until creamy. Add the sugar, beating until blended and fluffy. Scrape down the bowl and add the egg and vanilla, beating until mixed. In a separate bowl, stir together the flour, baking soda, and salt. Add the flour mixture to the mixing bowl and beat just until combined. Do not over mix your crust ingredients, mix until just combined.
Step 3: Bake your cookies
Using a small cookie scoop, remove enough dough for 8 cookies. Place on the prepared baking sheet and bake for 8 to 9 minutes. Cool completely on the baking sheet.
Step 4: Press your dough into your springform pan
Press the remaining dough into the bottom of the springform pan. Bake for 15 to 18 minutes or until the edges are set and the middle is puffed up. Place the springform pan on a wire rack and cool completely.
Step 5: Prepare your cheesecake mixture
To prepare the cheesecake layer, beat cream cheese until soft and creamy. Add the sugar and continue beating until fluffy, about 2 minutes. Add the eggs, sour cream, and vanilla and beat just until combined.
Step 6: Pour your batter into your springform pan
Transfer the mixture to the springform pan and spread evenly. Cover the bottom and the top of the springform pan with aluminum foil to seal from water.
Step 7: Add water to your Instant Pot
Add the minimum required amount of water according to the manufacturer’s instructions. Place the springform pan on a trivet and lower to the bottom of the electric pressure cooker liner.
Step 8: Cook your cheesecake
Cover the electric pressure cooker and set the valve to sealing. Program for manual or “pressure cook” for 45 minutes. When the cooking cycle is complete, allow the electric pressure cooker to naturally release the pressure until the pressure pin drops. Remove the lid and allow the cheesecake to continue cooling inside the pressure cooker for 20 minutes before removing.
Step 9: Chill your cheesecake
Replace the aluminum foil with plastic wrap and refrigerate the cheesecake for at least 2 hours or overnight. Garnish the cheesecake with the cookies as well as sprinkles and whipped topping, if desired.
Variations
Looking for a way to change this recipe to make it your own? Here’s a fun idea for you!
Sprinkles: Add in 1/2 cup of festive colored sprinkles to your cheesecake batter or 1/4 cup of sprinkles to your sugar cookie dough crust for a colorful cheesecake.
Toppings
Looking for a way to make your cheesecake more festive? Here are my favorite ways to top this Instant Pot Sugar Cookie Cheesecake.
- whipped cream
- sprinkles
- crushed sugar cookies
- halves of sugar cookies
Tips
Want some tips to make sure that your cheesecake turns out well? Here are my favorite tips.
- For best results use full fat ingredients in your cheesecake.
- Make sure that your cold ingredients come to room temperature before mixing.
- Use a foil sling or silicone sling for easy removal if you want.
FAQs
Do you have questions about Sugar Cookie Crust Cheesecake? Here are the answers to the most commonly asked questions.
Store your cheesecake in the fridge for up to five days.
Yes! You can freeze this cheesecake for up to 3 months. I recommend that you store this cheesecake without any garnish or toppings.
Yes, you can make this cheesecake in the oven. You will need a water bath when baking in the oven. Bake at 325 for one hour or until your cheesecake no longer jiggles in the center.
No, since you are allowing your cheesecake to cool in the Instant Pot before removing there’s no need for a sling, unless you prefer the ease of using one.
More Cheesecake Recipes
If you like cheesecake, give these recipes a try:
- Instant Pot Bailey’s Irish Cream Cheesecake
- Mini Oreo Pumpkin Cheesecake
- Instant Pot Red Velvet Cheesecake
Instant Pot Sugar Cookie Cheesecake Recipe
Be sure to print this recipe card or pin this post so you can make this delicious cheesecake recipe.
Instant Pot Sugar Cookie Cheesecake
Equipment
- Instant Pot
- Springform Pan
Ingredients
Sugar Cookie Crust Ingredients
- ½ cup butter softened
- ½ cup sugar
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 1 ¼ cup flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Cheesecake Ingredients
- 16 ounces cream cheese room temperature
- 1 cup sugar
- 2 eggs room temperature
- ½ cup sour cream
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 350 degrees. Prepare a 7.5 inch springform pan with non-stick cooking spray. Also prepare a small baking sheet with parchment paper for the cookies.
- In a stand mixer, beat the butter until creamy. Add the suga, beating until blended and fluffy. Scrape down the bowl and add the egg and vanilla, beating until mixed. In a separate bowl, stir together the flour, baking soda, and salt. Add the flour mixture to the mixing bowl and beat just until combined.
- Using a small (1 tablespoon) cookie scoop, remove enough dough for 8 cookies. Place on the prepared baking sheet and bake for 8 to 9 minutes. Cool completely on the baking sheet.
- Press the remaining dough into the bottom of the springform pan. Bake for 15 to 18 minutes or until the edges are set and the middle is puffed up. Place the springform pan on a wire rack and cool completely.
- To prepare the cheesecake layer, beat cream cheese until soft and creamy. Add the sugar and continue beating until fluffy, about 2 minutes.
- Add the eggs, sour cream, and vanilla and beat just until combined.
- Transfer the mixture to the springform pan and spread evenly.
- Cover the bottom and the top of the springform pan with aluminum foil to seal from water.
- Add the minimum required amount of water according to the manufacturer’s instructions. Place the springform pan on a trivet and lower to the bottom of the electric pressure cooker liner.
- Cover the electric pressure cooker and set the valve to sealing. Program for manual or “pressure cook” for 45 minutes.
- When the cooking cycle is complete, allow the electric pressure cooker to naturally release the pressure until the pressure pin drops. Remove the lid and allow the cheesecake to continue cooling inside the pressure cooker for 20 minutes before removing.
- Replace the aluminum foil with plastic wrap and refrigerate the cheesecake for at least 2 hours or overnight.
- Garnish the cheesecake with the cookies as well as sprinkles and whipped topping, if desired.
Notes
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
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