Instant Pot Red Velvet Cheesecake

I don’t usually celebrate Valentine’s Day really but I do like spreading a little extra love to show my appreciation with festive treats. Instant Pot Red Velvet Cheesecake makes sharing a smooth and creamy baked cheesecake even quicker and let’s be honest, cheesecake is the way to anyone’s heart.

Instant Pot Red Velvet Cheesecake – Cut the Time

No-Bake Cheesecake is usually my go-to but baked is my favourite. Using a pressure cooker helps bake one of our festive favourites, this Instant Pot Red Velvet Cheesecake, in half the time without sacrificing texture, consistency and flavour.

Slice a piece of this creamy, smooth and velvety cheesecake for a to die for dessert for the loves in your life, shared with your spouse, family or close friends. In fact, because this is such an easy way to make this dessert, make this Instant Pot Red Velvet Cheesecake up for a sweet treat to share throughout the week after dinners, or simply because a friend popped by for a coffee visit. Personally, my family enjoys festive foods to go along with holidays and this dessert is the perfect pairing.

Sweet and tasty with a festive delivery describes this dessert. Whether it’s Valentine’s Day, Christmas or just because, Instant Pot Red Velvet Cheesecake makes sharing a sweet treat easy and satisfying for anyone with a sweet tooth.

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Try these other quick and easy recipes:

• No-Bake Mini Lime Cheesecake
• No Bake Lemon Cheesecake Mousse Cups
• Brownie Pumpkin Cheesecake {No-Bake}
• Turtle Pumpkin Cheesecake
• Strawberry Cheesecake Popsicles

Instant Pot Red Velvet Cheesecake

Print Recipe

Prep Time 10 minutes

Active Time 35 minutes

Total Time 45 minutes

Ingredients

• Filling
• 2 8oz packs of cream cheese at room temperature
• ½ cup sour cream at room temperature
• 6 tbsp sugar
• 2 eggs
• 1 tsp vanilla extract
• 3 tbsp unsweetened cocoa powder
• 1 tbsp red food colour
• Crust
• 6-7 crushed Oreo cookies
• Optional toppings:
• Ganache

Instructions

1. Set out all ingredients to allow to come up to room temperature.
2. Prepare your crust by crushing your Oreo cookies or pulsing them in a food processor until fine crumbs form that stick together. 
3. Press crust into 6-inch spring form pan, prepped with parchment paper/ non stick spray. Freeze until the filling is ready.
4. Next, make your filling. Cream together your cheese until light and fluffy. Next add in your sugar, mix well. Add in your sour cream and vanilla, mix until combined. Add in the cocoa powder and red food colour and mix well.
5. Add in your eggs. SLOWLY mix them in until just combined. DO NOT over mix. Add batter into your frozen crust. 
6. Place one cup of water in your pressure cooker along with the trivet. Set on manual high pressure for 35 minutes. Add in your cheesecake, to make it easier to remove, fold some aluminum foil and place underneath the cheesecake to make a “handle”
7. Place the lid on and make sure the valve is closed. Press start. 
8. After 35 minutes, do a natural release. (do not open the valve). Once you can open the pot, take the cheesecake out, add the topping if desired and let cool completely. Once cool, put your cheesecake into the fridge overnight. 
9. Ganache: Combine ¼ cup chocolate chips and ¼ cup heavy whipping cream and melt in the microwave for 30 seconds. Stir and make sure all the chocolate is melted. Add on top of the cheesecake and allow some to drip over the sides.