Instant Pot Red Velvet Cheesecake

Slice of red velvet cheesecake on a white plate with a fork

Elegant, beautiful Red Velvet Cheesecake with a creamy, decadent consistency that can only be achieved in an Instant Pot.



For the Crust

  • 1 cup Oreo cookie crumbs (about 12 cookies)
  • 2 tablespoons butter, melted 

For the Filling

  • 1 cup milk chocolate chips
  • 2 (8 ounce) packages of cream cheese, at room temperature 
  • 1/3 cup sugar
  • ¼ cup 2% or whole Greek yogurt
  • 1 tablespoon cornstarch
  • 1 teaspoon red food coloring
  • 1 teaspoon vanilla extract
  • 2 eggs, at room temperature

For the Vanilla Whipped Cream

  • 1 cup heavy cream
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla extract


  1. Coat a 7 inch springform pan with a non-stick spray.
  2. In a small bowl, combine the cookie crumbs and butter. Press crumbs in an even layer in the pan.  Place in the freezer for 10 minutes.
  3. Place milk chocolate chips in a microwave safe bowl and microwave for 1 minute.  Stir and microwave another 30 seconds if not completely melted.  Set aside to cool.
  4. In a large bowl, with a handheld electric mixer, mix cream cheese and sugar at medium speed until smooth.  Blend in yogurt, cornstarch, red food coloring, and vanilla. 
  5. Mix in eggs, one at a time, just until blended; don’t over mix. 
  6. While gently stirring, pour in melted chocolate and stir just until blended. 
  7. Pour batter over the crust.
  8. Pour 1 cup of water into the pressure cooking pot, and use a sling to place pan inside the pot.  If you don’t have a sling, place a trivet in the bottom and use a foil sling to place the pan on top of the trivet.
  9. Secure the lid and turn pressure release knob to a sealed position. Cook on high pressure for 35 minutes.
  10. When pressure cooking is complete, turn the pressure cooker off.  Let pressure release naturally for at least 15 minutes, then quick release any remaining pressure (release the pressure slowly so the cake doesn’t rise then fall).  
  11. Remove cheesecake and check to see if the middle is set.  It should jiggle slightly, but not be raw batter.  If needed, cook the cheesecake an additional 5 minutes. 
  12. Use the corner of a paper towel to soak up any water on top of the cheesecake.
  13. Remove the springform pan to a wire rack to cool. When cheesecake is cooled, refrigerate covered with plastic wrap for at least 4 hours or overnight.
  14. When chilled, prepare the Vanilla Whipped Cream.  In a medium bowl add heavy cream, sugar, and vanilla extract.  Whip with an electric hand mixer until it just starts to thicken.  Spoon over the top of the cheesecake and smooth cream to the edges of the cake.  
  15. Refrigerate until ready to serve. Garnish with chocolate curls or shaved chocolate if desired.


  • Always use room temperature cream cheese and eggs for an extra smooth batter.
  • Once you add the eggs, be careful not to overmix the batter.  
  • When quick releasing the remaining pressure, do it slowly.  This will prevent the cheesecake from expanding then falling and looking like a mess when you open the pot.
  • I prefer a lightly whipped cream to pour over top.  If you prefer a thicker cream to serve with individual slices or to decorate with, whip the cream until it’s thick.

Keywords: Instant Pot Cheesecake, Red Velvet Dessert, Red Velvet Cheesecake