Dessert, Pressure cooker
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Instant Pot Espresso Cheesecake

A slice of espresso cheesecake topped with whipped cream
Instant Pot Espresso Cheesecake

Instant Pot Espresso Cheesecake. Pressure cooker cheesecake with chocolate and coffee flavors. This may be my new favorite cheesecake flavor.

I am an espresso addict. I need my espresso in the morning…and I wash it down with some coffee. (Caffeine problem? I don’t have a problem. I can quit caffeine anytime I want…just not right now.)

So, when I was looking around for a new cheesecake idea, and saw espresso cheesecake, I thought “that sounds perfect – why haven’t I tried that yet?”

I have a Nespresso to feed that espresso habit1, so it’s easy for me to make a couple of shots of espresso for this recipe. If you don’t have one, look for Instant Espresso powder. I wouldn’t want to drink it on a regular basis, but it does have enough coffee flavor to work as an ingredient in this recipe.

My family enjoys when I make pressure cooker cheesecakes. (Of course they do. Who’s going to turn down cheesecake?) But this one got rave reviews, with a lot of moaning to the tune of “this is SO GOOD”. I may have found my new favorite cheesecake.

Pressure Cooker Cheesecake Notes

Pressure cooker cheesecakes are one of my favorite pressure cooker tricks. No one believes I used a pressure cooker as a steaming oven for the cheesecake, or how easy it is to do. The only tricks are having a cheesecake pan that will fit in your pressure cooker (my favorite is the Nordic Ware 7-Inch Springform Pan, and I’m hearing good things about the new Instant Pot 7.5 inch springform pan), and a rack to lift the pan enough for steaming (I love the Oxo Pressure Cooker Bakeware Sling, because the handles make it easy to lift the pan out when you’re done.). And, because I know I’m going to get asked, I used to cover my cheesecakes with foil, but I stopped. They don’t need the protection; a little water condenses on the top of the cheesecake, but a quick pat with a paper towel wicks up the moisture. And, the covered cheesecakes took a lot longer to cook. So, no more foil for me.

Recipe: Instant Pot Espresso Cheesecake

Inspired by: Espresso Cheesecake from Leite’s Culinaria

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A slice of espresso cheesecake topped with whipped cream

Instant Pot Espresso Cheesecake

  • Author: Mike Vrobel
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 8 slices 1x


Instant Pot Espresso Cheesecake. Pressure cooker cheesecake with chocolate and coffee flavors. This may be my new favorite cheesecake flavor.




  • ¾ cup Oreo crumbs (about 9 Oreo cookies, crushed)


  • 1 pound regular cream cheese, softened (2 (8-ounce) packages)
  • ⅔ cup sugar
  • 2 teaspoons corn starch
  • ¼ cup (2 oz) espresso
  • ½ teaspoon vanilla extract
  • 2 large eggs
  • Whipped topping
  • Chocolate covered espresso beans for topping (optional)


  1. Prepare the pan: Spray a 7-inch cheesecake pan with nonstick cooking spray. Spread the Oreo crumbs evenly across the bottom of the pan and pack down, pushing the crumbs up the sides a little.
  2. Make the cheesecake filling: Soften the cream cheese by leaving it out at room temperature for at least 1 hour. (Or soften the cream cheese in the microwave, 30 seconds to 1 minute). Beat the cream cheese in an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Slowly add the sugar and corn starch, and beat on medium speed until the sugar is completely blended, about 3 minutes. Stop the mixer and scrape down the sides. Add the espresso and the vanilla, and beat on low speed until completely blended, about 1 minute. Stop the mixer again and scrape down the sides. Add the eggs one at a time, beating each on low speed until just blended. (Don’t over-beat the eggs.) Pour the filling into the prepared cheesecake pan.
  3. Pressure cook the cheesecake for 20 minutes with a natural pressure release: Put the cooking rack or baking sling in the pressure cooker pot, then pour in 1 cup of water. If your rack does not have handles, make an aluminum foil sling to lift the cheesecake: fold a 2-foot long piece of aluminum foil over a few times, until it is a long strip about 4 inches wide. Center the cheesecake pan on the sling and carefully lower it into the pot, setting it on the rack. Lock the lid on the cooker and pressure cook on high for 20 minutes in an Instant Pot or other electric PC (“Manual” or “Pressure Cook” mode in an Instant Pot), or for 16 minutes in a stovetop PC, then let the pressure come down naturally, about 20 more minutes. (If you’re in a hurry, you can quick release any pressure left in the pot after 20 minutes.)
  4. Cool the cheesecake: Lift the cheesecake out of the pressure cooker. If there is water on the top of the cheesecake, dab at it with the corner of a folded paper towel to soak it up. Loosen the cheesecake by running a paring knife around the edge of the pan. Cool the pan at room temperature for an hour, then cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  5. Serve: Remove the springform from the cheesecake. Cut the cheesecake into slices (I cut the cheesecake into eight pieces). Top each slice with a dollop of whipped topping and a chocolate covered espresso bean. Serve and enjoy.


Don’t have an espresso maker? You can use instant espresso, or just make really strong coffee.

I don’t cover my cheesecake with foil while cooking. I used to, but I stopped when I realized how much it slows down cooking. (The center would never set.) I use a paper towel to dab at any water on top of the cheesecake after cooking.

Want to make single serving mini cheesecakes? Use this ingredients list with my mini-cheesecakes instructions.


6 quart or larger pressure cooker (I love my Instant Pot 6-Quart Pressure Cooker)

7-inch cheesecake pan (I like this springform pan from Nordic Ware)

Rack (this silicone bakeware sling with handles is my favorite)

  • Category: Dessert
  • Method: Pressure Cooker
  • Cuisine: American

Keywords: Instant Pot Espresso Cheesecake, Pressure Cooker Espresso Cheesecake

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Instant Pot Eggnog Cheesecake
Instant Pot Maple Cheesecake with Candied Walnuts
Instant Pot Lemon Cheesecake
My other Instant Pot Pressure Cooker Recipes

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  1. I know, I know. The little pods aren’t environmentally friendly. And the espresso isn’t as good as fresh ground beans. But I am NOT a morning person. I need my morning espresso to be easy. I’m trading quality for convenience, and Nespresso is good enough for me. ↩︎

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Filed under: Dessert, Pressure cooker


Hi! I’m Mike Vrobel. I’m a dad and an enthusiastic home cook; an indie cookbook author and food blogger with a day job, a patient spouse, and three kids who would rather have hamburgers for dinner.


  1. Beth D-N says

    Are you using whole Oreos in the recipe, or just the cookie part? I’m thinking it’s the whole Oreo, since there isn’t a fat to bind the cookie crumbs together otherwise. Thanks!

  2. Kara says

    You talk about peppermint extract and candy canes in step two of your recipe. I’d love to see the updated one- this will be a hit for sure!

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