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Instant Pot Red Velvet Cheesecake

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Instant Pot Red Velvet Cheesecake, Cheesecake, Red Velvet, Valentine's Day, Instant Pot, Instant Pot Cheesecake, The Tasty Travelers
Instant Pot Red Velvet Cheesecake

Red Velvet!  Red Velvet Oreo Cookie Crust!  Edible Glitter!

With it being this close to Valentine’s Day, I thought I’d make something Red Velvet.  Luis LOVES anything that is Red Velvet and LOVES anything that is cheesecake!  So, I thought that the Instant Pot Red Velvet Cheesecake would be a huge hit!  Anything for Luis!  While I’m not a big cake eater, I do appreciate a good cheesecake and could eat a bucket of cream cheese frosting!  This was my first attempt at making a cheesecake in the Instant Pot and I was not disappointed…and neither was Luis!  Happy Valentine’s Day!

Tips for this recipe:

  1. If you don’t own an Instant Pot Sling, you can make one out of foil.  Take a piece of foil about 18 inches long and fold it in half longways, and then fold it again.  You will end up with a foil strip that is 18 inches long by about 3 inches wide.  Place this “sling” under your pan and easily place the pan in the Instant Pot.  Leave the “sling” under your pan while cooking.  When your meal is complete, simply lift your pan by the “sling” handles.  So easy!
  2. Don’t forget to use room temperature cream cheese.  If you use cold cream cheese, your batter will be lumpy.  Nobody wants a lumpy cheesecake!
  3. Use whatever cookies you have on hand for the crust.  You can use any type of Oreo, chocolate chip cookies or graham crackers.
  4. When you are making the frosting, add the powdered sugar and milk until it reaches your desired consistency.  If you like a thicker frosting, add less milk.  If you are looking for more of a glaze or pourable topping, add more milk.
  5. Be adventurous and use a different colored food coloring!  How cool would this be in green for St. Patrick’s day!!

How to make Instant Pot Red Velvet Cheesecake:

  1. Prepare the crust in a blender

    1. Put the Oreos in a blender or food processor and blend until the cookies are evenly ground into very small crumbs
    2. Add melted butter and mix until well combined
    3. If you are not using a spring form pan, line the pan with parchment paper.  Be sure to line the bottom and the sides
    4. Evenly pour the cookie and butter mixture into the pan, on top of the parchment paper.  Press the cookie crumble down, ensure that the entire bottom is covered all the way to the sides of the pan.  Be careful to not get the cookie behind the parchment paper
  2. Prepare the filling in a mixer

    1. Add the room temperature cream cheese to the mixer and mix until smooth
    2. Add the sugar
    3. Add one egg at a time.  Scrape the bowl with a spatula after adding each egg
    4. Add the cocoa powder, buttermilk, vinegar and vanilla extract
    5. Add the food coloring.  You can add more or less based on your preference.  I prefer a very RED red velvet so I added a lot of coloring
  3. Pour the filling into the pan, on top of the crust
  4. Cover the pan with foil to reduce the amount of steam that will accumulate on top of your cheesecake
  5. Place the trivet into the instant pot and add water
  6. Place the cheesecake on top of the trivet
  7. Put the lid on the Instant Pot and move the valve to “seal.”  Set the Instant Pot to manual and cook on high pressure for 45 minutes.  Slow release pressure for about 10 minutes.
  8. When the timer beeps, take the cheesecake out of the Instant Pot.  Let it cool on the countertop for about an hour and then place in the refrigerator.  Once the cheesecake has cooled completely, remove the Instant Pot Red Velvet Cheesecake from the pan.
  9. Prepare the frosting in a mixer

    1. Combine cream cheese and butter in mixer
    2. Once evenly combined, slowly add in powdered sugar 1/2 cup at a time.
    3. Add milk or cream 1/2 tablespoon at a time.  Alternate between powdered sugar and milk.
    4. Add in vanilla
  10. Top cooled cheesecake with frosting and ENJOY! I made it extra special buy sprinkling with edible glitter!!

Ingredients:

Crust:

  • 12 Red Velvet Oreo Cookies
  • 2 Tablespoons melted butter

Filling:

  • 16 Ounces of cream cheese
  • 2/3 Cups of sugar
  • 2 Eggs
  • 3 Tablespoons cocoa powder
  • 1/2 Cup buttermilk
  • 1 1/2 Teaspoons white vinegar
  • 1 1/2 Teaspoons vanilla extract
  • 1 Ounce Red food coloring
  • 1 1/2 Cups water- to be put in the Instant Pot, not in the cheesecake

Frosting:

  • 8 Ounces cream cheese
  • 4 Tablespoons salted butter
  • 2 Cups Powdered sugar
  • 1 Teaspoon Vanilla
  • 2 Tablespoons milk or cream

Instant Pot Red Velvet Cheesecake

5 from 2 votes
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Servings: 8
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Ingredients

Crust:

  • 12 Red Velvet Oreo Cookies
  • 2 Tablespoons melted butter

Filling:

  • 16 Ounces of cream cheese
  • 2/3 Cups of sugar
  • 2 Eggs
  • 3 Tablespoons cocoa powder
  • 1/2 Cup buttermilk
  • 1 1/2 Teaspoons white vinegar
  • 1 1/2 Teaspoons vanilla extract
  • 1 Ounce Red food coloring
  • 1 1/2 Cups water- to be put in the Instant Pot (not in the cheesecake)

Frosting:

  • 8 Ounces cream cheese
  • 4 Tablespoons salted butter
  • 2 Cups Powdered sugar
  • 1 Teaspoon Vanilla
  • 2 Tablespoons milk or cream

Instructions

How to make Instant Pot Red Velvet Cheesecake:

    Prepare the crust in a blender

    • Put the Oreos in a blender or food processor and blend until the cookies are evenly ground into very small crumbs
    • Add melted butter and mix until well combined
    • If you are not using a spring form pan, line the pan with parchment paper.  Be sure to line the bottom and the sides
    • Evenly pour the cookie and butter mixture into the pan, on top of the parchment paper.  Press the cookie crumble down, ensure that the entire bottom is covered all the way to the sides of the pan.  Be careful to not get the cookie behind the parchment paper

    Prepare the filling in a mixer

    • Add the room temperature cream cheese to the mixer and mix until smooth
    • Add the sugar
    • Add one egg at a time.  Scrape the bowl with a spatula after adding each egg
    • Add the cocoa powder, buttermilk, vinegar and vanilla extract
    • Add the food coloring.  You can add more or less based on your preference.  I prefer a very RED red velvet so I added a lot of coloring
    • Pour the filling into the pan, on top of the crust
    • Cover the pan with foil to reduce the amount of steam that will accumulate on top of your cheesecake
    • Place the trivet into the instant pot and add water
    • Place the cheesecake on top of the trivet
    • Put the lid on the Instant Pot and move the valve to "seal."  Set the Instant Pot to manual and cook on high pressure for 45 minutes.  Slow release pressure for about 10 minutes.
    • When the timer beeps, take the cheesecake out of the Instant Pot.  Let it cool on the countertop for about an hour and then place in the refrigerator.  Once the cheesecake has cooled completely, remove the Instant Pot Red Velvet Cheesecake from the pan.

    Prepare the frosting in a mixer

    • Combine cream cheese and butter in mixer
    • Once evenly combined, slowly add in powdered sugar 1/2 cup at a time.
    • Add milk or cream 1/2 tablespoon at a time.  Alternate between powdered sugar and milk.
    • Add in vanilla
    • Top cooled cheesecake with frosting and ENJOY! I made it extra special buy sprinkling with edible glitter!!

    Nutrition

    Serving: 1g
    Have you tried this recipe? Let us know how it turned out in a comment below!

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