Go Back
+ servings
cadbury creme eggs on Instant Pot Easter Cheesecake

Instant Pot Easter Egg Cheesecake

Course Dessert
Cuisine American
Keyword easter cheesecake, easter dessert, instant pot cheesecake
Prep Time 30 minutes
Cook Time 50 minutes
Chill Time 6 hours
Total Time 7 hours 20 minutes
Servings 12
Calories 345kcal
Author Kat Jeter & Melinda Caldwell


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


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.


  1. Make sure all the ingredients for the cheesecake are at room temperature.
  2. 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.
  3. If you would like more chocolate in the cheesecake, divide the batter evenly into 2 and add 2 tbsp cocoa powder to one half.
  4. Keeping crust low helps keep the moisture away from it preventing soggy crust.
  5. 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.
  6. 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.
**Nutritional information does not include Cadbury eggs and chocolate bunnies on top. 


Serving: 1slice | Calories: 345kcal | Carbohydrates: 28g | Protein: 5g | Fat: 24g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 334mg | Potassium: 131mg | Fiber: 1g | Sugar: 21g | Vitamin A: 761IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg