Mini Blankslate Cheesecake (Instant Pot)

Kitchen Equipment I used in this video (affiliate links – thanks!):

5 from 2 votes
Mini Blankslate Cheesecake (Instant Pot)

Deliciously decadent plain cheesecake ready to be dressed up with any number of delicious toppings!

Author: Indigo Nili
  • 2 tsp butter, melted
  • 1/3 cup graham cracker crumbs (gluten free for a GF cheesecake)
  • 8 oz plain cream cheese, room temperature
  • 3 tbsp plain greek yogurt
  • 1/4 cup granulated sugar
  • 1 tsp pure vanilla extract
  • pinch of salt
  • 2 large egg yolks
  1. In a small bowl mix together butter and graham cracker crumbs crumbs.

  2. Line a 4” push-bottom cake pan with a parchment paper round and spray the sides with a non-stick spray.

  3. Spread crust mixture in the bottom of the pan and press down firmly and evenly.

  4. Place pan into the freezer for 10 minutes.

  5. While the crust is chilling, mix the cream cheese with a spoon until soft and smooth. This will be easy to do if the cream cheese is at room temperature. If the cream cheese is too stiff to stir easily, allow it to sit at room temperature for a bit longer.

  6. Add the greek yogurt, sugar, salt, and vanilla extract and mix until smooth.

  7. Add the egg yolks and gently mix just until combined. Do not over mix!

  8. Spread the cheesecake filling over the chilled crust and tap the pan on the counter several times to release any air bubbles. Cover the pan tightly with foil.

  9. Place the steam rack/trivet in the inner pot and add 1 cup of water (2 cups if using a 6qt or 8qt Instant Pot). Place the pan on the trivet.

  10. Lock the lid and set the steam release valve to sealing.

  11. Select Pressure Cook (Low) and set the cook time for 30 minutes.

  12. Once the cook time is complete, allow the pressure to release naturally for 5 minutes, then quick release any remaining pressure.

  13. Allow the cheesecake to cool on a wire rack, uncovered, for 30 minutes.

  14. Cover with the foil again and transfer the cheesecake to the refrigerator to chill for at least 3 hours before serving.

  15. Top as desired and enjoy!

Recipe Notes

There are 2 very important tips for crafting a perfect cheesecake:


First, bring your cream cheese up to room temperature before you start. This will make the batter very easy to mix and will keep your cheesecake lump-free.


Second, be sure not to over-mix the batter after adding in the eggs. Just barely stir in the eggs until they are combined. Over-mixing will cause the eggs to puff up when the cheesecake cooks and will result in an egg, messy cheesecake. 


    1. nili

      Yes, if you used a larger pan it will make a very thin and flat cheesecake.

      If you double all of the ingredients this recipe will work well in a 6 inch or 7 inch pan. Just increase cook time to 45 minutes. Hope that helps!

    1. Lee

      Need help our Blank slatecheesecake keeps overflowing inside the Insta pot pressure cooker we follow the steps to the tea we put the Insta pot on pressure cook low keep warm on time 30 minutes we let it rest after it finish for five minutes and then we release the pressure and release the pressure we noticed that the cheesecake has overflown into the pressure cooker we tried the recipe twice still the same results what do you recommend we should do.?
      We use fat Daddios 4×3 round

      1. nili

        Oh no! One thing that makes cheesecakes rise like that is over beating the eggs. But if the eggs weren’t over-mixed, it might have to do with what model Instant Pot you have. Some seem to put out more heat during pre-heating than others and I think that might cause the cheesecakes to rise. I’ve done a side by side comparison using the same batter in 2 different models and one came out totally flat and the other puffed up. Very frustrating for us recipe creators to have different pots giving different results! One thing I’ve found that helps is to cook the cheesecake as high as possible from the bottom so it’s not as close to the heat. You can use a taller trivet if you have one or put some oven safe items (like ramekins or mason jars) on top of your trivet to rest the cheesecake pan on. Hope that helps! Let me know if you try it again!

  1. Vidi

    Hi there! This recipe looks perfect. I’m going to try making it tomorrow. I just have 2 quick questions. 1. I have the fat daddio 5×3” pan. Do I adjust the timing on my IP or keep it the same as above? And 2. Could I add more graham crackers for a thicker crust (I looove the crust) or will that not work with this recipe? Can’t wait to make this!!

    1. nili

      Hi! I would keep the cook time the same for a 5 inch pan. It’ll just make a thinner cheesecake (more room for toppings!). And, yes, more graham cracker crumbs would work fine! Yum!

  2. Vidi

    Hi made this cheesecake the other day and it was perfect! I topped it with fresh berries and it looked and tasted amazing. Wish I could show you a photo! Thank you for this recipe.

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