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From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/8
Warning0 allergens identified
Red Velvet Instant Pot Cheesecake
For the crust: divide in two
Instructions
1
Mix together your cream cheese, eggs, vanilla, heavy cream, and sugar.
2
Take your cheesecake mixture and divide the batter into two.
3
In one of the bowls of the cheesecake batter, add in your red velvet cake mix. You can also add in your red food coloring if you want to make it a brighter red. Mix well.
4
Mix together your graham crackers, sugar, and melted butter.
5
Add parchment paper to the bottom of your spring pan. Spray lightly with cooking spray. Add half of the graham cracker mixture to the bottom of your spring pan mold. Push down well to flatten the graham crackers with your fingers, or the back of a spoon.
6
Add your white cheesecake mixture to the top of your graham crackers about halfway of your pan. Take 1/4 cup and add the red velvet cheesecake mixture to the middle of your cheesecake. Take 1/4 cup and add the white cheesecake mixture to the middle of your cheesecake. Continue to alternate until you have filled your spring pan mold. (For the second cheesecake, add the red velvet cheesecake mixture first, then ¼ cup white cheesecake, etc.)
7
Taking a toothpick, chopstick, or knife, starting from the center, move outward toward the pan creating straight lines. Once you have done this, start from the center and create a clockwise circle creating swirls moving toward the outside of the pan.
8
Add 1 1/2 cups of water to the bottom of your Instant Pot.
9
On the side, place your trivet on a flat surface. Place your cake pan on the trivet. Carefully, transfer the trivet to the inside of the Instant Pot.
10
Close the lid on your Instant Pot and close the sealing valve.
11
Cook on High Pressure for 45 minutes. Once completed, allow a natural release for 5 minutes.
12
Carefully remove the trivet inside the Pot using the trivet handles with hot pads or a towel. Transfer and cool in the fridge for at least 5 hours, or overnight.
13
Remove from the fridge when ready to serve!
My Calorie Intake
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Tips & Tricks (5)
- Room Temperature is Essential 🌡️Allow cream cheese and eggs to sit at room temperature for 30 minutes before mixing to ensure a smooth, lump-free batter and prevent cracks in the finished cheesecake.
- Use a Water Bath Properly 💧Wrap your springform pan tightly with aluminum foil before placing it in the Instant Pot's water bath to prevent any moisture from seeping into the crust and compromising texture.
- Natural Release is Non-Negotiable ⏱️Allow a full 15-20 minute natural pressure release after cooking before opening the valve, as rapid depressurization causes temperature shock that cracks the delicate cheesecake surface.
- Red Coloring Technique 🔴Mix red food coloring into the heavy cream before folding into the batter to distribute the color evenly throughout and avoid streaky or uneven red velvet appearance.
- Cooling Prevents Condensation 🧊After cooking, crack the Instant Pot lid open slightly and let the cheesecake cool gradually in the pot for 1 hour before transferring to the refrigerator to prevent dripping condensation from marring the top.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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