Greek Yogurt Cheesecake in an Instant Pot Recipe

A slice of cheesecake Instant Pot served with fresh strawberries on a white plate.

5 from 2 votes

Greek Yogurt Cheesecake in an Instant Pot Recipe

No matter the season, Greek Yogurt Cheesecake in an Instant Pot is always a good idea. Light enough for summer, rich enough for winter, and easy enough for any busy day.

Prep Time20

Cook Time1 10

Chill Time2 30

Total Time4

Course: Cakes & Cheesecakes

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 180kcal

Author: Andrea

Equipment

Ingredients

For the Crust

12 sheets graham crackers
5 tablespoons unsalted butter melted
2 tbsp. brown sugar
pinch kosher sea salt

For the Filling

3/4 cup granulated sugar
1 tbsp cornstarch
1/8 tsp kosher sea salt
2 teaspoon vanilla extract
2/3 cup plain full-fat Greek yogurt room temperature
2 (8 oz) blocks original cream cheese room temperature
2 large eggs room temperature

Instructions

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly spray a 7-inch or 8-inch springform pan with baking spray. Wrap the outside with foil, crimping around the top edges of the pan.
In a large Ziploc bag or a food processor, crush the graham crackers into fine crumbs. Add the melted butter, brown sugar, and salt, then mix to combine. Press into the bottom and up the sides of the prepared springform pan. Place in the oven and bake for 8 minutes. Remove and allow to cool while preparing the filling.
To prepare the filling, in the bowl of a stand mixer or a large mixing bowl with a handheld mixer, add the sugar, cornstarch, and salt. Mix on low to combine. Add the vanilla extract and Greek yogurt, then mix on medium until creamy. With the mixing speed on low, add the cream cheese. Turn the mixing speed up and beat until smooth, about 2 minutes. Add the eggs and mix until combined, about 1 minute.
Pour the filling into the baked crust. Tap on the counter 3–4 times to remove air bubbles. Cover the top with foil, pressing tightly to seal it in.
Pour 1 1/4 cups of water into the Instant Pot. If using a 7-inch springform, place the steamer rack in the bottom. If using an 8-inch springform, place something in the bottom of the insert, like a metal mason jar sealing ring, to raise it. Center the springform pan on a foil sling* and lower it into the Instant Pot and onto the rack or ring. Fold the foil sling on top of the cheesecake.
Close and lock the lid. Select MANUAL (and make sure it's on high pressure) for 45 minutes. When it beeps, either turn it off or let it switch to KEEP WARM. Allow the pressure to release naturally (do not turn the pressure release to venting). This takes about 18–20 minutes.
Remove the lid and carefully lift the cheesecake from the pot. Remove the foil on top and peel off the foil from around the pan. Allow to cool at room temperature for 30 minutes before transferring to the refrigerator to cool uncovered for at least 2 hours. For a thicker, firmer cheesecake, cool for 4+ hours (placing plastic wrap over the top at the 2-hour mark).

Notes

I’m partnering with Stonyfield as a member of their Clean Plate Club to bring you today’s recipe.

*To create a foil sling, tear off a 20-inch sheet of aluminum foil and fold it lengthwise into four layers for added strength.

-Not a fan of Greek yogurt? Swap it with 1/3 cup full-fat sour cream and 1/3 cup heavy cream for a creamy alternative.

-Looking to add a fun twist? Mix in up to 3/4 cup of your favorite add-ins, such as chocolate chips, crushed cookies, or fresh fruit.

To STORE, cover the cheesecake tightly with plastic wrap or aluminum foil and refrigerate for up to 5 days.

For longer storage, slice the cheesecake into individual portions, wrap each slice in plastic wrap, and place them in an airtight container. FREEZE for up to 3 months. When ready to enjoy, thaw the slices overnight in the fridge to maintain the creamy texture and flavor.

Nutrition