Making cheesecake can be a little tricky unless you are making it in your Ninja Foodi! 🙂 You no longer need to worry about the water bath, the right cooking time, opening or closing the oven door, etc.
This is my go-to recipe for making cheesecake in the Ninja Foodi. I have tried several different variations and always go back to this basic recipe. Something to note- there is NO CORN STARCH in this recipe. Many of the very popular cheesecake recipes call for corn starch. It’s a personal preference of mine, but I do not add corn starch. In my opinion, corn starch creates a gummy almost gel-like texture and I prefer a creamy and almost fluffy texture for my cheesecake.
You will also notice that my cheesecake recipe is made in the blender instead of stirring by hand. Why do you ask? Because it’s super easy and creates a very smooth texture without any cream cheese lumps. Once I started putting cheesecake batter in the blender to mix it, I have not gone back! You will need to tap the cheesecake on the counter (in the pan) several times- about 10- before and possibly after baking it so that you remove as much air as possible.
Tips for making Ninja Foodi Cheesecake:
1.Leave cream cheese, butter, and eggs on the counter so that they are at room temperature when you begin to make your cheesecake. If you use cold ingredients, your cheesecake will be lumpy.
2.Mix your ingredients in a blender and not a mixer. I have always used a mixer and found that regardless of the temperature of the ingredients, I ended up with lumps. Through trial and error, I have found that it is much, much, much easier to combine the ingredients in a blender.
3.Buy yourself some vanilla bean paste. It’s like vanilla extract but so much better! It’s a glorious combination of vanilla beans and vanilla extract. It’s the consistency of maple syrup and has all of the flavor and appearance (those little black dots) as you get when you use vanilla beans but without the steep price of buying vanilla beans. I try to use it for everything because I just love it so much! And no, I’m not sponsored by any vanilla bean paste companies. I just really LOVE vanilla bean paste!
4.If your cheesecake blooms and overflows the pan while cooking, DON’T PANIC!!! Simply tap the cheesecake (while still in the springform pan) on the counter before and after cooking. The cheesecake will settle back into the pan and as it cools you will see it continue to settle.
5.If you don’t have a silicone sling, you can use foil. Simply cut a piece of foil 18 inches long and fold it so in half and then in half again. You will end up with a piece of foil that is 18 inches long by 3 inches wide. Place the foil on the counter and place the springform in the middle. Carefully pick up the springform by holding the foil by the ends. You have a homemade sling!
Looking for more Ninja Foodi recipes? Check out some of our favorites!
- Ninja Foodi Carrot Cake Cheesecake
- Homemade Marshmallow Fluff
- Ninja Foodi Vanilla Bean Cheesecake with Sour Cream Topping
- Ninja Foodi Lemon Meringue Cheesecake
- The Easiest Creme Brulee You will Ever Make
Ingredients for making Ninja Foodi Cheesecake:
Crust:
- 7 full graham crackers- If your graham crackers come boxed with 3 packages in the box, use one package minus 2 full crackers.
- ¼ cup white sugar
- ¼ brown sugar
- 6 tablespoons butter- melted
- Pinch of salt
Cheesecake Filling:
- 24 ounce cream cheese- room temperature
- ¾ cup sugar
- 1 tablespoon vanilla-I highly recommend using vanilla bean paste!
- 3 eggs
Directions for making Ninja Foodi Cheesecake:
1.Make the crust!
- Combine all crust ingredients in a blender and blend until mixture becomes the consistency of damp sand.
- Pour crust ingredients into a 7-inch springform pan. Be sure to pat down the crust using a spatula or spoonula. The crust should cover the entire bottom of the pan and about an inch of the side of the pan.
2.Make the cheesecake filling:
- Clean out your blender. You’re going to use it again. 🙂
- Combine all cheesecake filling ingredients in a blender and blend just until fully combined. Do not over mix. The more you mix the cheesecake filling, the more air that will get added. The more air, the fluffier the cheesecake will be. I was looking for a denser cheesecake so I made sure to only blend until combined.
- Pour all of the cheesecake mixture into a springform pan on top of the crust. Pan should be about ¾ of the way full.
- Tap the filled pan several times on the counter to eliminate all of the extra air. Cover the entire pan with aluminum foil. Be sure to cover the bottom and sides too.
3.Bake the cheesecake:
- Place trivet or small metal rack into the pressure cooker along with 2 cups of water.
- Place springform pan into your sling. I use the OXO Good Grips Sling and it works perfectly. If you don’t have a sling, you can make one by folding strips of foil and cradling your pan in and out of the Ninja Foodi.
- Gently place sling into Ninja Foodi onto the trivet. Close Ninja Foodi lid and cook on high pressure for 40 minutes. Once the timer beeps, let pressure natural release for 25 minutes. Release remaining steam and open lid.
- Gently remove sling and cheesecake from the pressure cooker. Remove the foil. The center of the cheesecake will have a jiggly spot about the size of a half-dollar. If more of the center is jiggly, pressure cook for an additional 5 minutes. If the cheesecake has blossomed, gently tap on the countertop several times to remove additional air.
- Using a knife, gently separate the cheesecake from the sides of the pan. You just want to make sure that it doesn’t stick once it’s cooled.
- Cool on the counter for about an hour and then place in the refrigerator. Cool cheesecake for at least 2 hours.
- Remove cheesecake from pan and serve!
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Ninja Foodi Cheesecake
Rate this Recipe Print Recipe Pin RecipeIngredients
Crust
- 7 graham crackers (7 full graham crackers- If your graham crackers come boxed with 3 packages in the box, use one package minus 2 full crackers.)
- ¼ cup white sugar
- ¼ cup brown sugar
- 6 tablespoons butter (melted)
- 1 pinch salt
Cheesecake Filling
- 24 ounces cream cheese (room temperature)
- ¾ cup sugar
- 1 tablespoon vanilla extract (I highly recommend using vanilla bean paste!)
- 3 Eggs
Instructions
Make the crust!
- Combine all crust ingredients in a blender and blend until mixture becomes the consistency of damp sand.
- Pour crust ingredients into a 7 inch springform pan. Be sure to pat down the crust using a spatula or spoonula. The crust should cover the entire bottom of the pan and about an inch of the side of the pan.
Make the cheesecake filling!
- Clean out your blender. You’re going to use it again. 🙂
- Combine all cheesecake filling ingredients in a blender and blend just until fully combined. Do not over mix. The more you mix the cheesecake filling, the more air that will get added. The more air, the fluffier the cheesecake will be. I was looking for a denser cheesecake so I made sure to only blend until combined.
- Pour all of the cheesecake mixture into springform pan on top of crust. Pan should be about ¾ of the way full.
- Tap the filled pan several times on the counter to eliminate all of the extra air. Cover entire pan with aluminum foil. Be sure to cover the bottom and sides too.
Bake the cheesecake!
- Place trivet or small metal rack into pressure cooker along with 2 cups of water.
- Place springform pan into your sling. I use the OXO Good Grips Sling and it works perfectly. If you don’t have a sling, you can make one by folding strips of foil and cradling your pan in and out of the Ninja Foodi.
- Gently place sling into Ninja Foodi onto trivet. Close Ninja Foodi lid and cook on high pressure for 40 minutes. Once timer beeps, let pressure natural release for 25 minutes. Release remaining steam and open lid.
- Gently remove sling and cheesecake from pressure cooker. Remove the foil. The center of the cheesecake will have a jiggly spot about the size of a half dollar. If more of the center is jiggly, pressure cook for an additional 5 minutes. If the cheesecake has blossomed, gently tap on counter top several times to remove additional air.
- Using a knife, gently separate cheesecake from sides of pan. You just want to make sure that it doesn’t stick once it’s cooled.
- Cool on counter for about an hour and then place in refrigerator. Cool cheesecake for at least 2 hours.
- Remove cheesecake from pan and serve!
Best cheesecake ever and the vanilla bean paste is such a great find. I am using it now whenever a recipe calls for vanilla. Thank you so much
Hi Melinda! I’m so glad that it worked out for you and that you liked it so much. And….yes….the vanilla bean paste is one of my favorite things ever!!!!
I’m not a baker but thought I would give this a try! The crust was a pain in the blender but the filling was a breeze. The filling was way more than 3/4ths of the 7in pan so I added 2 minutes to the cook time. It ended up not being jiggly at all so I panicked (a lil). After sitting for an hour it cracked a bit. After refrigeratorating for 24 hrs I cut it and topped with cherries. It was super creamy and delicious! Going to order the vanilla paste for the next time I make it. 😁
Hi I am going to try this cheesecake for the first time, but have 3 questions. 1. Do I put parchment paper on bottom of spring and spray with pan? 2. Do I put crust in springform pan in refrigerator while I make the cheesecake.
3. Lastly can the finished cake be refrigerated for 24 or a bit longer before being served?
Hi Melinda! I do not use parchment paper or spray the pan. I just add the crust ingredients right into the springform pan. If you would like, you can use parchment paper and/or spray the pan to be certain that the cheesecake releases from the pan easily, but it’s not necessary. The crust does not need to be refrigerator before cooking it. The cheesecake filling is very quick to make so I just leave the crust on the counter while I’m making the filling. You can absolutely keep the cooked cheesecake in the refrigerator longer than 24 hours. You can even freeze the leftovers (if there are any). 🙂
Thank for getting back to me so quickly. Would you make the cheesecake Thursday or Friday for the birthday small dinner on Saturday?
I made this recipe two days ago. This was my first time using a pressure cooker for cheesecake. It was easy, and for the most part, it’s a great looking cake with ZERO cracks! I love the texture and the flavor is awesome. But, I did have an issue with the crust… It’s… “Wet”. Now, I have to admit that I used more crackers than the recipe calls for (I used the 2 extra ones removed from the package) because the mixture seemed wetter than it should be compared to other graham crusts I’ve made. Also, I did have to bake for an additional 5 minutes because it was a little too loose. But when I finally took it out and removed the foil I was thinking the crust was just most because the butter was still hot, and that it would set later in the fridge. But when the time came to cut it, the crust was still wet… Mostly set, but wet around the edges. All I can think of is maybe I didn’t wrap the foil tightly enough and the crust steamed out? They’re WAS what I thought too be an excessive amount of liquid inside of the foil, which I quickly sopped up with a paper towel. Since I’ve never baked this way I didn’t know what to think of this. But I’m going to try this again, assuming that I made a simple mistake someplace. Thanks for sharing this recipe! It’ll be perfect once I figured this out.
Hi Craig! I’m so glad that you enjoyed the recipe! I’ve made dozens of cheesecakes and the only time that I’ve ended up with moisture in my crust is when the foil wasn’t tightly wrapped around the springform pan. Sometimes, if the fold of the foil is on the top of the pan, the steam is able to kind of seep under the foil. I’d recommend trying to double wrap the pan in foil next time, with the fold on the bottom of the pan. Let me know if that works! 🙂
I made the recipe today and I am not sure what I did wrong. It looked great, smelled really good, but the texture was just off for me. I may have overcooked it. It was too jiggly when I first checked it, so I went an extra 7 minutes and then it was just a little jiggly in the middle. Anyhow, It just wasn’t creamy and smooth. When I put the mixture together, it looked perfect – no lumps, not too much air, it was perfectly smooth. Maybe it was because I used store brand cream cheese….I’ll try again, but until then, if you have any ideas what I might have done wrong, let me know. I don’t want to rate it based off my first attempt at pressure cooked cheesecake.
Hi Adrienne- I’m sorry to hear that your cheesecake didn’t turn out as expected. Using store brand cream cheese should not make a difference. I use store brand if it’s on sale. Sometimes different sized pots take a little extra or less time to cook the cheesecake. When that happens, just put it back in and pressure cook for a couple of extra minutes. The center should be jiggly, but only about 2 inches of the middle. Did you let your ingredients get to room temperature before making it? Did you mix the ingredients in a blender or mixer or by hand?
Delicious and actually very easy when following your directions! I did need to bake (pressure cook) additional 5 min then within 8 min the pressure had dropped on its on so I could open and it was perfect!!
My only comment is that these days packages of graham crackers vary in size of the actual graham cracker! I needed more than the 7 mentioned. Would be helpful to give a cup measurement as well!
Otherwise I will be pressuring these for family again and again!
HI Cynthia- Thanks for the great comment. I’m so glad you loved this recipe!! I’ve found that the pressure cooking time can vary a little bit based on the model and size of the pressure cooker that you are using. That might be why it took a few extra minutes. I will be making this recipe again tomorrow and will be sure to check the amount of graham crackers that are used and update that so that it’s easier for everyone. Thanks for the feedback!
I’m nervous that I am gonna end up with a mess. My springform pan is 7” but my cheese cake filling goes up way beyond 3/4 of the way full. I even scooped out a 1/3 of a cup because it was almost to the top of the rim. Not sure what I did wrong. Guess I will keep my fingers crossed until it’s all done.
Hi Shannon,
Springform pans vary in size. I have 2 that are 7 inches, but one is about a millimeter smaller than the other and a millimeter or two taller. It doesn’t seem like it would make a big difference, but it can. My advice would be to only fill 3/4 of the way full. You might have a little extra batter, but it’s better to have extra than to have it overflow. Sometimes, if I add things like chocolate chips or something to the batter, I end up with a little too much. I usually end up making a mini cheesecake with the leftovers. You can use a small mason jar or a small pie pan. 🙂