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Instant Pot Cherry Cheesecake Swirl Recipe

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Thanks to this easy and delicious Instant Pot Cherry Swirl Cheesecake recipe, you can indulge in the delectable flavors of rich, creamy cheesecake and sweet tart cherries anytime.

Salt and pepper. Peanut butter and jelly. Bacon and eggs. These are just a few of the most popular food pairings around. And here's one more for the list: cheesecake and cherries. Truly a classic and beloved dessert combination!

One slice of Instant Pot Cherry Swirl Cheesecake served on a white dessert plate

Why is it Called Cheesecake?

It is thought that the ancient Greeks made the first “cheese cakes” by combining wheat, yeast, honey and cheese into a round cake shape and baking it.

This simple recipe was then adapted in 18th century Europe when people began using beaten eggs instead of yeast to make breads and cakes.

Removing the yeast made the cheesecake taste more like a sweet dessert.

European immigrants then brought their cheesecake recipes to America, where the recipe was adapted to include cream cheese, now considered to be a staple ingredient for making cheesecake in the United States.

Why You'll Love Instant Pot Cheesecake.

Ever since it made its market debut, cooks have been raving about making cheesecake in the Instant Pot.

And it remains at the top of the list of popular Instant Pot recipes, because of the steamy pressure-cooking environment that creates such an amazingly smooth and creamy cheesecake.

Plus, it is so much faster! Traditional cheesecake recipes require over an hour of baking time, while Instant Pot cheesecake cooks in just 35 minutes (plus another 12 minutes of natural release time).

More Delicious Instant Pot Cheesecake Recipes

Love making this Instant Pot Cherry Swirl Cheesecake recipe and ready for more? Then check out these cheesecake recipes:

Instant Pot Peanut Butter Cheesecake is a perfect sweet treat for peanut butter fans.

For those on Keto or following a grain-free eating plan, this Instant Pot Grain-free Keto Cheesecake recipe is a tasty dessert that won't derail your diet.

New to cooking with a pressure cooker? Try out the Be the Boss of Your Instant Pot Video Course! It'll help take the pressure off and ease you into cooking with your Instant Pot.

How To Make Instant Pot Cherry Swirl Cheesecake

Instant Pot Cherry Cheesecake has a delicious crust. Combine graham cracker crumbs with sugar and melted butter and pat down on the bottom of a 7-inch springform pan sprayed with non-stick cooking spray.

graham cracker crumb mixture in the bottom of a springform pan

Cream together the cream cheese and sugar until smooth and then mix in the eggs one at a time.

instant pot cheesecake ingredients in a large white bowl being mixed with a light blue electric hand mixer

Then, add in the almond extract and sour cream and mix until smooth. Pour into springform pan on top of the graham cracker crust.

close-up view of eggs being added to the instant pot cheesecake mixture in a large white bowl

Add cherry pie filling and swirl it into the cheesecake. Run a fork back and forth through the cheesecake several times to remove air bubbles. Cover with foil.

Pour two cups of water into the inner pot of the Instant Pot. Use a sling to lower the pan into the pressure cooker.

Dessert in a springform pan with cherry pie filling swirled on top

Like this recipe? Check out all off our Cheesecake Recipes. We're adding more extraordinary flavors all the time! A couple of our favorites, besides this one, are Orange Creamsicle Cheesecake and Oreo Cheesecake. Then, there's our Peanut Butter Cheesecake and Peppermint Cheesecake. And our Creme Brulee Cheesecake...WOW!

Close the lid of the Instant Pot and turn to the sealing position. Set for a manual high-pressure time of 35 minutes. When finished, allow for a natural release for 12 minutes before letting out the rest of the steam.

Cool on the counter for an hour and then put in the refrigerator and cool for an additional 4 hours.

Top with additional cherry pie filling or other dessert toppings (like whipped cream), serve and enjoy!

One slice of Cheesecake served on a white dessert plate and topped with whipped cream

Supplies Needed to Make Cheesecake in a Pressure Cooker

  • 6-inch by 3-inch Push Pan or 7-inch by 3-inch Push Pan- I recently started using a high push pan instead of a spring-form pan. In my opinion, the cheesecake looks amazing this way.
  • Silicone Sling- This is an essential unless you want to make a sling out of foil every time you make a cheesecake or use a pan in the Instant Pot that needs to be lifted out.
  • Large Decorating Tips- I used a decorating tip and reusable icing bag to pipe frosting onto the top of the cake. It gives the cake a prettier, more professional style.
  • Reusable Decorating Bag- Do yourself a favor and invest in a nice reusable bag for decorating cakes and cupcakes. It works so much better than the disposable bags and is better for the environment. Even better, they are pretty inexpensive.
  • Parchment Rounds- Pre-cut parchment rounds (and squares) are available in a variety of sizes depending on your needs. This can be a huge time-saver so you don't have to measure and cut a circle out.

Get more Instant Pot recipes in our Facebook group and by following APressureCooker.com on Facebook, Pinterest, and Instagram. Have you tried this recipe? Don't forget to Rate This Recipe below!

Recipe

Yield: 8

Instant Pot Cherry Cheesecake Swirled

cherry cheesecake in cheesecake pan

Instant Pot Cherry Cheesecake with a swirl is a delightful dessert ideal for every occasion. Top it with additional cherries and whipped cream for a wow factor.

Prep Time 15 minutes
Cook Time 35 minutes
Additional Time 4 hours 20 minutes
Total Time 5 hours 10 minutes

Ingredients

Crust

  • 3/4 cup graham cracker crumbs
  • 2 tablespoons melted butter
  • 1 tablespoon sugar

Cheesecake Filling

  • 2 (8-ounce) packages cream cheese, softened to room temperature
  • 2/3 cup sugar
  • 2 large eggs, room temperature
  • 1 teaspoon almond extract
  • 1/4 cup sour cream
  • 1 cup cherry pie filling

Instructions

  1. Combine graham cracker crumbs with sugar and melted butter, then pat down in the bottom of a 7-inch spring form pan sprayed with non-stick cooking spray.
  2. Cream together the cream cheese and sugar until smooth and then mix in the eggs one at a time. Add in the almond extract and sour cream and mix until smooth.
  3. Pour into spring form pan on top of the graham cracker crust.
  4. Add cherry pie filling and swirl it into the cheesecake.
  5. Run a fork back and forth through the cheesecake several times to remove air bubbles.
  6. Cover with foil. Pour two cups of water into the inner pot of the Instant Pot.
  7. Make a sling out of aluminum foil to lower the pan into the Instant Pot.
  8. Close the lid of the Instant Pot and turn to sealing position.
  9. Set for a manual high pressure time of 35 minutes. When time has finished, allow for a natural release for 12 minutes before letting out the rest of the steam.
  10. Cool on the counter for an hour and then put in the refrigerator and cool for an additional 4 hours.
  11. If desired, add toppings before serving.

Notes

Additional time includes time to come to pressure and pressure release.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 136Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 54mgSodium 32mgCarbohydrates 24gNet Carbohydrates 0gFiber 1gSugar 22gSugar Alcohols 0gProtein 2g

Did you make this recipe?

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