Instant Pot Easter Egg Cheesecake
Instant Pot Easter Egg Cheesecake is a decadent dessert you can make right in your pressure cooker. Topped with Cadbury eggs and chocolate bunnies, this sweet is the perfect end for your Easter brunch or dinner!
Instant Pot cheesecakes are amazing. They are ultramoist, rich, creamy and perfect each and every time you make them!
This tasty cheesecake is swirled with chocolate and piled high with chocolate bunnies and sliced Cadbury creme eggs on top. It’s the ultimate Easter dessert made with my favorite Easter candies, so it’s a must in my house.
If you’re a fan of Peeps then add some of those too or try out our Easter S’mores Dip or Easter Candy Blondies.
Add it to your Easter menu along with some of our favorite Easter dinner ideas!
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Ingredients You’ll Need
You’ll need to following ingredients to make this:
- Oreo crumbs – Along with the melted butter, the Oreo crumbs make up the cheesecake crust.
- Unsalted butter – Avoid salted if you can help it and melt the butter so you can make the crust.
- Cream cheese – It’s easiest to use the bricks of cream cheese, just make sure they are brought up to room temperature.
- Granulated sugar – The sugar gives the cheesecake it’s sweetness.
- All-purpose flour – The flour helps to bind the cheesecake as it bakes.
- Salt – Salt helps bring the flavors together
- Large eggs – You can use white or brown types, just allow them to come to room temperature before using.
- Sour cream – Let it come up to room temperature and use full fat, regular sour cream.
- Flavors – vanilla extract and unsweetened cocoa powder
- Optional décor – For the added touch at the end, we use Cadbury crème eggs and a Maltesers chocolate bunny. You could use other chocolate eggs or bunny if you prefer.
Equipment You’ll Need
To make this cheesecake, I strongly recommend the following equipment:
- 7 inch springform pan – These pans should fit inside a 6 quart Instant Pot and are great for other cheesecake and other cakes you want to make.
- Trivet – I suggest using a metal trivet with long handles. Longer handles make it easier to remove from the pot when it is hot.
- 6 quart Instant Pot – This is an absolute must if making an Instant Pot cheesecake. The 6 quart size is plenty big enough to fit the 7 inch pan.
New to using an Instant Pot? Make sure you read our beginner’s guide on “How to Use an Instant Pot” to get started!
Instructions
Step 1 – Make the crust. In a bowl, mix the Oreo crumbs with the melted butter until fully combined.
Pour the mixture into a 7-inch springform pan that has been greased and lined with parchment paper on the bottom. Next, press the oreo mixture into the bottom using your fingers and allow it to go halfway up the sides of the pan.
Pop the pan into the freezer for 10 minutes and then remove from freezer and set aside until ready to use
Step 2 – Make the filling. In a large mixing bowl, using an electric hand whisk set on medium-high speed, whisk the cream cheese and sugar until smooth and fluffy. Next, add the flour and salt and whisk until combined.
Set the mixer to low speed, then add the eggs, one at a time, and whisk just until combined. Do not over-whisk!
With the mixer still set to low, mix in the sour cream and vanilla extract.
Step 3 – Add chocolate to half the batter. Take 1 cup of the filling and add it into a medium bowl. Whisk in the cocoa powder on low speed until combined.
Step 4 – Fill the crust and cook. Pour the white cheesecake filling first into the prepared crust. Then, gently pour the chocolate filling into the middle of the pan. Use a wooden skewer to form a swirl or marble pattern.
Next, tap the pan gently on a table or kitchen counter a couple of times to get rid of any air bubbles. Once the air is removed, cover the pan with aluminum foil.
Pour the water into the Instant Pot, place the cheesecake pan on the trivet, and lower into the Instant Pot.
Close the lid and set the valve to the seal position. Press pressure cook on “high” pressure for 35 minutes and then do a natural release for an additional 15 minutes before releasing the remaining pressure.
Step 5 – Remove the cake and decorate. Carefully remove the trivet from the inner pot. Then gently mop up any moisture on the cheesecake surface with a paper towel. Cool the cheesecake, still in the springform pan, on a wire rack until it reaches room temperature.
Then cover the cheesecake with in the pan with plastic wrap and refrigerate for at least 6 hours or overnight preferably.
When ready remove the plastic wrap and gently remove the cheesecake from the springform pan. Then serve as is or decorate with chopped chocolate bunnies and sliced Cadbury crème eggs.
Tips for the Best Results
Follow these tips for best results when making this cheesecake.
- Make sure all the ingredients for the cheesecake are at room temperature when making the batter.
- The chocolate cheesecake batter will be slightly thicker than the white filling after adding the cocoa powder. That’s alright, just make sure to swirl it well into the white filling with the skewer.
- If you would like more chocolate in the cheesecake, divide the batter evenly into 2 and add 2 tbsp cocoa powder to one half.
- Keeping crust low helps keep the moisture away, which can help prevent a soggy crust.
- Don’t overmix the batter! You’ll want to combine the cheesecake ingredients together until they are smooth, but you don’t want to whisk a bunch of air into the batter because this can cause cracking as it cooks.
- Don’t forget to tap the pan! To help remove any air that has gotten into the batter, tap the pan gently against the countertops a few times. You’ll see a few bubbles break through the surface. Alternatively, you can leave the batter in the pan sitting out on the counter for about 15 minutes to let any air escape before baking.
How to Know It’s Done
A crucial step is to check if the cheesecake is done before removing from the pot. You can carefully jiggle the springform pan a little to see if the cheesecake is set around the edges with just a slight wobble in the center. Or you can use an instant read thermometer to check the internal temp is between 145 to 150 degrees F.
If the cheesecake is not done, you can lock the lid back in place and add another 5 minutes at high pressure. When done do a quick release and check internal temperature again.
How to Store
You can make this cheesecake up to 3 days in advance. To do this let the cheesecake cool completely and then wrap tightly with plastic wrap and store in the refrigerator.
When ready to serve remove the plastic wrap and open up the springform pan to remove the cheesecake. Add the toppings, cut, and serve.
Looking for More Easter Desserts?
- The Best Coconut Cake You’ll Ever Make
- Easter Peeps S’mores Dip
- Lemon Cupcakes
- Bird’s Nest Easter Cupcakes
- Pistachio Cake
- Strawberry Angel Food Cake
- Lemon Chess Pie
- Lemon Icebox Pie
- Hummingbird Cake
- More Easter Dessert Recipes…
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Instant Pot Easter Egg Cheesecake
Ingredients
Cheesecake Crust
- 1 ½ cups Oreo crumbs
- 5 tablespoons Unsalted butter, melted
Cheesecake Filling
- 16 ounces Cream cheese , room temperature
- 2/3 cup Granulated sugar
- 2 tablespoons All-purpose flour
- ½ teaspoon Salt
- 3 large Eggs, room temperature
- 1/3 cup Sour cream, room temperature
- 1 teaspoon Vanilla extract
- 1 tablespoon Unsweetened cocoa powder
- Cadbury crème eggs and chocolate bunnies, optional
Instructions
To make the crust
- Lightly spray a 7-inch springform pan with cooking spray and line the bottom with a circle of parchment paper.
- In a bowl, mix the Oreo crumbs with the melted butter until fully combined
- Pour the crust mixture into the 7-inch springform pan and press using your fingers into the bottom and halfway up the sides of the pan.
- Pop into the freezer for 10 minutes. Set aside till ready to use
To make the filling
- In a large mixing bowl, using an electric hand whisk on medium-high speed, whisk the cream cheese and sugar until smooth and fluffy.
- Add the flour and salt and whisk until combined.
- Set the mixer to low speed, add the eggs, one at a time, and whisk just until combined. Do not over-whisk
- With the mixer still on low, mix in the sour cream and vanilla extract.
- Take 1 cup of the filling and add to a medium bowl. Add the cocoa powder and whisk on low speed till combined.
- Pour the white cheesecake filling first into the prepared crust. Then, gently pour the chocolate filling into the middle of the pan. Use a wooden skewer to swirl the two batters together.
- Tap the pan gently on a table or kitchen counter a couple of times to get rid of any air bubbles. Cover the pan with aluminum foil
- Pour water into the inner pot of the Instant Pot and then put the cheesecake pan on a trivet and lower into the Instant pot
- Lock the lid in place and set the valve to SEALING.
- Set to HIGH pressure for 35 minutes.
- When the timer goes off allow the Instant Pot to do a Allow the pressure to do a natural release for 15 minutes, then flip the valve to VENTING and release the remaining steam.
- Open the lid and remove the springform pan from the Instant Pot. Take the aluminum foil off of the cheesecake pan and gently mop up any moisture on the cheesecake surface with a paper towel.
- Cool the cheesecake in the springform pan on a wire rack until it reaches room temperature.
- Cover the cheesecake, still in the pan, with a plastic wrap and refrigerate for at least 6 hours, or overnight preferably.
- When ready take off the plastic wrap and gently remove from the springform pan. Serve as is or decorate with chopped chocolate bunnies and sliced Cadbury crème eggs.
Notes
- Make sure all the ingredients for the cheesecake are at room temperature.
- The chocolate cheesecake batter will be slightly thicker than the white filling after adding the cocoa powder. That’s alright, just make sure to swirl it well into the white filling with the skewer.
- If you would like more chocolate in the cheesecake, divide the batter evenly into 2 and add 2 tbsp cocoa powder to one half.
- Keeping crust low helps keep the moisture away from it preventing soggy crust.
- Don’t overmix! You’ll want to combine the cheesecake ingredients together until they are smooth but you don’t want to whisk a bunch of air into the batter because this can cause cracking as it cooks.
- Don’t forget to tap! To help remove any air that has gotten into the batter tap the pan gently against the countertops a few times. You’ll see a few bubbles break through the surface. Alternatively you can leave the batter in the pan sitting out on the counter for 15 minutes to let any air escape.
Nutrition
