Gluten-Free Pressure Cooker Cheesecake Recipe

Make a decadent, easy, and delicious Gluten-Free Pressure Cooker Cheesecake with this simple recipe. This gluten-free cheesecake can be made in the Instant Pot, Ninja Foodi, or Pressure Cooker of choice!

Gluten-Free Pressure Cooker Cheesecake is an easy, delicious dessert that can be made with simple ingredients, nothing extra about it except goodness! This recipe uses gluten-free graham crackers for the crust along with a variety of cold ingredients like eggs, sour cream, and cream cheese. Once the cheesecake is complete, top it with your preferred flavor of pie filling, such as cherry, raspberry, or strawberry.

What you’ll love about Gluten-Free Pressure Cooker Cheesecake:

• Gluten-Free – Simple ingredients to make this gluten-free, only needing gluten-free graham crackers.
• Creamy Texture – This cooks in a moist pressure cooker, which gives it a creamy, silky texture while having a crunchy graham cracker crust.
• Time Saver –This recipe takes about an hour or so to cook, and does not need a water bath due to being cooked in the pressure cooker.
• Customizable – This recipe is easy to customize with a variety of pie fillings, such as strawberry, raspberry, cherry, or blueberry.

Ingredients for Gluten-Free Pressure Cooker Cheesecake:

• Gluten-Free Graham Crackers
• Sugar
• Cinnamon
• Butter
• Cream Cheese
• Salt
• Vanilla
• Lemon
• Eggs
• Sour Cream
• Water
• Canned Pie Filling

Step-by-Step Instructions for Gluten-Free Cheesecake:

1. Combine gluten-free graham crackers, sugar, cinnamon, and butter.
2. Press this into the bottom of a 7-inch springform pan.
3. Freeze in the freezer for about 10-15 minutes to set.
4. While this is freezing, cream together the cream cheese, sugar, salt, vanilla, zest from a lemon, eggs, and sour cream.
5. Mix this well until smooth.
6. Pour into the frozen crust.
7. Pour 1 1/2 cups of water into the pot of the pressure cooker.
8. Place the prepared cheesecake on the wire trivet in the lowest position, then place it in the pressure cooker.
9. Secure the pressure cooker lid and set the nozzle to SEAL.
10. Pressure cook on high for 35 minutes.
11. Let it fully naturally release (DO NOTHING).
12. Carefully remove the cheesecake and place it in the fridge for at least 4 hours to fully chill.
13. Once fully chilled, top evenly with the cherry topping or your preferred topping and crushed gluten-free graham crackers.
14. Serve.

What gluten-free ingredients are needed for this recipe?

This recipe uses gluten-free graham crackers to make the crust and topping. These can be found at your local grocery store or at Walmart. We typically purchase Schar Honeygrams; these are our favorites!

All remaining ingredients are naturally gluten-free; however, always check all labels before using to avoid any cross-contamination.

If gluten-free is not needed, this recipe can also be made with traditional graham crackers.

Tips for Making Pressure Cooker Cheesecake:

• Room Temperature Ingredients – Use room temperature ingredients, especially the eggs and cream cheese, to keep the texture smooth.
• Mix until incorporated, but do not overmix.
• Use a springform pan for easy release of the cheesecake.

How to store leftovers:

Store leftovers in an airtight container in the refrigerator for up to 5 days, and serve cold.

Gluten-Free Pressure Cooker Cheesecake is simple to make, even better to eat, and very easy to customize for your favorite flavors or toppings. It reminds me of the cheesecake my grandma used to make me as a kid when it was topped with cherry topping. It’s a favorite in our home and will be in yours too!