instant pot red velvet cheesecake dessert recipe

Red Velvet Instant Pot Cheesecake Recipe



  • 2 8 oz packages Cream Cheese room temp
  • 1/2 Cup Sour Cream room temp
  • 6 Tbsp Sugar
  • 2 Eggs
  • 1 tsp Vanilla
  • 3 tbsp cocoa powder Hershey’s is the best
  • 1 tbsp red gel food color


  • 3/4 Cup Graham Crackers Finely crushed
  • 3 Tbsp Salted Butter melted

Cream cheese topping

  • 4 oz cream cheese at room temperature
  • 1/2 stick of butter
  • 1 tsp vanilla extract
  • 1 cup powdered sugar


  • Prepare your crust by mixing the crushed graham crackers and the melted butter until combined.
  • Press crust into 6-inch spring form pan, prepped with parchment paper/ non-stick spray and freeze for at least 30 minutes.
  • Next, make your filling. Cream your cheese until light and fluffy. Next add in your sugar, mix well. Add in your sour cream and vanilla, mix until combined. Add in the cocoa powder and mix.
  • Add in your eggs, one at a time until just combined. DO NOT over mix.
  • Next add in your red food coloring.(I add about 1 tbsp of red to mine.)
  • Add the mixture into your prepared crust and bang on the counter a couple of times to release air bubbles. Cover with aluminum foil and make sure the top is sealed well.
  • Place one cup of water in your pressure cooker along with the trivet.
  • Set on manual high pressure for 35minutes. Add in your cheesecake, place the lid on and make sure the valve is closed. Press start.
  • After 35 minutes, do a natural release. (do not open the valve). Once cool, put your cheesecake into the fridge overnight.
  • After the cheesecake has set in the fridge overnight, make the topping.
  • Cream your cream cheese and butter until light and fluffy in a mixer. Next, slowly add in the powdered sugar until well combined.
  • Add in the vanilla extract and whip for about 2-3 minutes until the frosting is nice and fluffy.
  • Add to the top of your cheesecake and enjoy!
  • Keep in an airtight container in the fridge for up to three days!