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Easy Instant Pot Pumpkin Cheesecake Recipe

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 Nothing says "Fall is here" better than this easy Instant Pot Pumpkin Cheesecake. It is a perfect fall dessert that is light and fluffy and has decadence written all over it, but I love that it’s lightened up version! I promise you won’t miss the cream cheese and the heavy sour cream. The easy pumpkin cheesecake is ready in minutes, has a very subtle pumpkin flavor and it won’t leave you feeling too full!

Soniya Saluja

Soniya Saluja

Easy Instant Pot Pumpkin Cheesecake Recipe

Pumpkin Cheesecake is perfect for all year round and not just Fall

Hi everyone!  Can you believe it its already FALL?  It feels the older I get the faster time seems to fly by. In a blink,  it will be the holiday season again! The most exciting time of the year. Before the holiday season takes over this post let me get back on track. Fall! Pumpkin treats are one of the best parts of fall, don’t you think?  And since this one is so simple it fits perfectly into everyone’s busy fall schedules cause its made in Instant pot. This recipe is so light that you will want to indulge without feeling guilty all year round! 

Easy Instant Pot Pumpkin Cheesecake Recipe

No Baking Needed! Seriously

If you are looking for a wonderful dessert that doesn’t require you firing up the oven, look no further. This pumpkin cheesecake recipe calls for using an electric pressure cooker. I am in love with the Electric Pressure cooker and feel that it is one of the most amazing innovations. I have 2 Electric pressure cookers at home and love the ease with which I can make my food in it. Still debating about buying an electric pressure cooker or confused about the number of buttons on your instant pot? Don't fret, look at our Master the instant pot with 3 buttons which is complete beginners guide to getting used to the instant pot. It also provides quick recipes that you can try immediately and become a pro. 

Coming back to the recipe There are not a lot of things in life that define Fall more than Pumpkin Pie cheesecake, let me tell you a secret...Shhhhhhh they’re a hit with my family any time of the year!  

Easy Instant Pot Pumpkin Cheesecake Recipe

Why cook Your Pumpkin Cheesecake In Your Electric Pressure Cooker?

There are various reasons for using the instant pot vs the traditional oven for making your pumpkin cheesecake. Given below are a few reasons that you will love

  • The texture turns out to be mousse-like and not too dense. I love the fact that it is light and fluffy.
  •  Electric Pressure cooker /Instant pot is more consistent in terms of pressure and temperature than the traditional oven. The temperature, cooking option varies depending on how I place my baking pan in the oven.
  • The instant pot cooks the cheesecake uniformly due to the enclosed pressure, temperature and moisture. 
  • It takes way less time to cook than the traditional oven. We will need to chill the cheesecake before serving it though.
  • The size can be controlled for a smaller family and we can use egg bite molds or springform pan for making personal sized cheesecakes.

 

Easy Instant Pot Pumpkin Cheesecake Recipe

You will "Fall" in love with this Eggless Pumpkin cheesecake Recipe! 

You will love this recipe for so many reasons –

  • first of all, there’s pumpkin involved,
  • second, it made in instant pot,
  • third, its is eggless,
  • fourth, you will be surprised but there is NO CHEESE CREAM in this recipe.  Combined, they’re the perfect way to fit your taste buds or please a crowd of party-goers.

What is Indian Cheesecake - Baked Yogurt Cheesecake - Bappa Doi?

Its a sweet Indian warm flan-like dessert made in the electric pressure cooker, with just two ingredients. When cooled, it is JUST like Cheesecake without any cheese ;). This recipe has been inspired by the Bappa Doi.

If you love your cheesecake but are worried about the amount of cheese, sugar and heavy cream, you should try this less guilty option. So you can maybe eat one more tiny slice and not feel as bad about it! I am constantly on the search for how to lighten up desserts, without losing any of the sinful flavors and texture…only the calories and I think this one really succeeded! These pumpkin pie cheesecake - It’s the easiest cheesecake you’ll ever make – and people will love it! If you’re looking for another drool-worthy Instant Pot dessert, try this Instant Pot Rice Pudding or this Instant Pot Churro bites!

Easy Instant Pot Pumpkin Cheesecake Recipe

Perfect for Vegetarian Thanksgiving Meal

Don't let the words eggless and light fool you. This recipe is silky and delicious. Just don't tell anyone that there is yogurt in it. Lower in calories. Serve this  Cheesecake with our perfect centerpiece for the holiday season Instant pot Whole Cauliflower masala recipe to wow the crowd.

This 3 Ingredient Pumpkin cheesecake made with Greek Yogurt is simply amazing!  You know those recipes that you make and when you take that first bite you’re in shock at just how good it is?  This is one of those!  I’m ready to start baking all things pumpkin like my Pumpkin bread Recipe and  Pumpkin Soup this fall season

Four things you should have to make the perfect cheesecake

  •  6-ounce Ramekins are perfect for individual portion 
  • Eggbite mold to create bite-sized uniform cheesecakes or
  • Springform Pan- This makes it easy to remove the cheesecake without major efforts. Just a quick swipe of the knife around the edges and you are done.
  • A trivet to place the cheesecake container on. This makes it easier to handle the hot containers and ensure that the containers don't touch the base with water for uniform cooking.

Easy Instant Pot Pumpkin Cheesecake Recipe

Can I make it with a Crust?

You can also use the Eggbite mold for making crust cheesecake. use Nilla biscuits or gingersnap cookies from the market and add it to the Eggbite mold before making it in the instant pot. Using the Eggbite mold for the cheesecake recipe is PERFECT!

 Is this Instant Pot Pumpkin Cheesecake a Perfect Party Dessert?

  • Absolutely. It is an excellent dessert for a party and get-togethers.
  • This recipe makes 4 to 5 individual portions using a ramekin or pyrex small containers, It can be made in one 6 inches Push Pan/springform pan for one large cake, it is even better to make  bite-size in the egg bites molds ( it makes 2 egg bites mold)
  • This fits perfectly fine In 6 qt or 8 qt Instant Pot.

Should I cover the batter while making cheesecake in an instant pot?

  • Yes, you will get beautiful texture when you cover it with an aluminum foil or a silicone mat.

Easy Instant Pot Pumpkin Cheesecake Recipe

What kind of yogurt do I use for this pumpkin cheesecake?

If you are looking for an eggless cheesecake recipe with no cracks, no time-consuming water baths, this recipe is right for you.

  • Instant Pot Homemade  Yogurt (or buy some plain Greek yogurt from the store).
  • Strain the yogurt or store-bought greek yogurt for 6-8 hours in a mesh strainer.

How do you store pumpkin cheesecake in the Fridge?

  • Freshly baked cheesecake with stay good for about a week in the fridge when covered with aluminum foil or plastic wrap. It will last for 7 days in the refrigerator.

Easy Instant Pot Pumpkin Cheesecake Recipe

More Instant Pot Dessert you will  Love

Guilt-Free Homemade Churro Bites

Rice and creamy Rice pudding

Naturally Sweetened Tapioca pudding

Made to perfection Apple pie filling

Do try making these yummy instant pot pumpkin cheesecake and leave your comments on how it turned out

Instant Pot Pumpkin Cheesecake Recipe Video

Instant Pot Pumpkin Cheesecake Recipe

Easy Instant Pot Pumpkin Cheesecake Recipe

Best Ever Instant Pot Pumpkin Cheesecake

Prep Time: 5 minutes
Cook Time: 20 minutes
Additional Time: 15 minutes
Total Time: 40 minutes

Nothing says "Fall is here" better than this easy Instant Pot Pumpkin Cheesecake. It is a perfect fall dessert that is light and fluffy and has decadence written all over it, but I love that it’s lightened up version! I promise you won’t miss the cream cheese and the heavy sour cream. The easy pumpkin cheesecake is ready in minutes, has a very subtle pumpkin flavor and it won’t leave you feeling too full!

Ingredients

  • Sweetened Condensed Milk- 1- 14ounce can
  • Homemade Greek Yogurt (Full Fat)- 1-½ cups
  • Pumpkin puree- ½ cup
  • Butter for greasing 1 tsp
  • Pumpkin spice- 1 tsp

Instructions

  1. Prepare 4 6-inch ramekins or 1 large springform pan or 2 egg bite molds. Grease it with butter.
  2. Pour the condensed milk, Greek yogurt, pumpkin puree and pumpkin spice in a mixing bowl and whisk it well. Mix it well till there are no lumps.
  3. Pour into the ramekins or pan or egg bite molds. Cover with foil.
  4. Place 2 cups water in the instant pot. Place the trivet in the instant pot. Place the pan or ramekins or egg-bite mold on the trivet.
  5. Place the lid and pressure cook for 20 minutes. When done, let the pressure naturally release for 15 minutes and then do a quick release.
  6. Carefully remove the ramekins. Chill for 3 hours or longer. Serve garnished with pecans, whipped cream, caramel sauce.

Do you want to add a crust?

Use Nilla biscuits or gingersnap cookies from the market and add it to the top of Eggbite mold and Ramekins before making it in the instant pot.

Notes

You will need to use strained whole milk yogurt or store-bought Greek Yogurt. Make sure that you are using whole milk yogurt.

Allow the dessert to chill thoroughly before serving. It is very easy to make but you do need to plan the chilling time.

You can make 4 6-inch ramekins or 1 large springform pan or 2 egg bite molds

This can be made with any other fruit, such as mango or strawberries.

Recipe adapted from: My Heart Beets

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Indira

Monday 17th of February 2020

Will it works if I make the same with mango pulp instead of pumpkin ??

Soniya Saluja

Tuesday 18th of February 2020

Hi Indira, yes you can use different fruit puree to make this cheesecake as mentioned in the post.

Cindy

Sunday 20th of October 2019

Love this recipe and can't wait to try it. I watch my fat grams and was wondering if it would still set up with low fat or nonfat Greek yogurt.

Soniya Saluja

Sunday 20th of October 2019

Hi cindy , glad this recipe Interests you. Just make sure you strain the yogurt for 8 hours to get thick greek yogurt in the end.

Anita

Tuesday 8th of October 2019

Hello, did you use high pressure for cooking it. I am planning to make for Diwali party couple of eggless desserts for crowd of 35 people. Not sure if you can suggest any more light dessert like this which I can make in IP couple of days ahead of time. Thanks

Soniya Saluja

Tuesday 8th of October 2019

Hi Anita, yes I pressure cooked it on high. You can definitely make instant pot kheer or apple pie filling and serve it with vanilla icecream...do share your feedback with us :)❤

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