Instant Pot Japanese Cheesecake

Instant Pot Japanese Cheesecake is light and fluffy and cooks perfectly in your pressure cooker.   

I love making cheesecake in the Instant Pot. Using the pressure cooker to make cheesecake takes some of the hassle out of cooking this yummy dessert. I may never go back to making cheesecake in the oven.  Making your cheesecake in the pressure cooker is not only easier but it is also faster. You don’t even need a water bath. 

Want to know my favorite thing about this Instant Pot Japanese Cheesecake?  It only takes three ingredients!  You can’t get an easier dessert than one with only three simple ingredients.

instant pot japanese cheesecake on a white plate with a white a blue striped napkin

I always have the eggs and cream cheese on hand so all I usually need to buy is the white chocolate. Having the ingredients on hand really helps my budget when I get the craving for cheesecake. And, trust me I get that craving often! 

Frequently Asked Questions About Instant Pot Japanese Cheesecake 

How do I separate eggs?

Separating eggs means that you want to put the yolk and egg white into separate bowls. The easiest way to separate eggs is to use an egg separator.  I have this one and I love it.  

You could also use a slotted spoon.  You will need a large spoon and simply place your egg on your spoon gently and the whites will drip through the slots. 

Sometimes I will use the egg shells and switch the yolk back and forth between the two cracked halves of the egg shells to allow the whites to drop though. 

instant pot japanese cheesecake on a white plate on a wooden board

Tips for Making Egg Whites

  • Keep egg whites in the refrigerator until ready to use.
  • Use an electric hand mixer to whip your egg whites
  • Place the beaters from your mixer into the freezer for about 20 minutes before whipping your egg whites

Can I melt white chocolate in the Instant Pot

Yes! You can melt your chocolate in the Instant Pot.  Here’s how. 

  • Turn your instant pot into a double boiler by adding two cups of water to your Instant Pot liner, Be sure to use a piece of foil folded in a half a few times, or attach a butterfly clip to your metal liner so the bowl doesn’t get stuck to your Instant Pot. Review the photos below!
  • Press the saute function
  • Place a glass or metal mixing bowl over your Instant Pot liner, make sure that your bowl does not touch the water. 
  • Place your white chocolate chopped into chunks inside your mixing bowl and stir often until chocolate is melted and smooth. 
instant pot double boiler with foil folded in half a few times
instant pot double boiler with clip

Can I freeze Japanese Cheesecake

Absolutely you can freeze Japanese Cheesecake. To freeze your cheesecake all you need to do is place your cheesecake on a freezer safe plate or cake board. 

Wrap your cheesecake tightly in plastic wrap and then wrap your cheesecake in aluminum foil.  Be careful to make sure that you cover your entire cheesecake.  Your cheesecake can be frozen for up to 2 months.  To thaw simply place in the fridge overnight and then serve.  

close up view of instant pot japanese cheesecake with strawberry

Instant Pot Japanese Cheesecake Recipe

  • 6 large eggs
  • 1 cup of white melting chocolate
  • 1 cup of softened cream cheese
  • One springform pan for instant pot
  • Parchment paper to line pan

How To Make 

First start by separating your egg whites from yolks. Put the bowl of egg whites back in the fridge until later. Then in a mixing bowl, add your cream cheese. You want it to be soft. Can heat it in the microwave for 20-30 seconds if you need it softer.

eggs and cream cheese mixture for instant pot japanese cheesecake

In a separate bowl add your chocolate and melt in the microwave on 30 second intervals. Stirring in between. Then add you melted chocolate to your cream cheese bowl and stir until everything is smooth? now you want to add in your egg yolks 1-2 at a time and stir. Set aside. 

Now with an electric mixer. Add your egg whites to the bowl and mix on high. You want to mix until firm peaks form. Do not over mix this or the cake won’t turn out as good. 

Now you want to fold in your egg whites to the mixture. Don’t over mix this. Just fold it in and pour into the prepared cake pan. Then add 2 cups of water to the instant pot and place the trivet inside. If you don’t have a way to get the pan out after it’s not cooking. You can make a long strip of tin foil to easily lift it out afterwards. 

Place in an instant pot. Set to 20 minutes high pressure. Let the cake naturally release. Once it’s done. Take out and place in the fridge for a few hours. You can eat it right away but it will taste a little eggy. Let it cool completely and it will be amazing. Patience! 

Cooking Tips for Your Instant Pot Japanese Cheesecake

Your Instant Pot Japanese cheesecake will sink some, but it will not collapse.

Do not eat your cheesecake right away, be sure to allow your cheesecake time to cool and set. It’s best to let it sit in the refrigerator for a few hours before serving.

When you’re ready to serve your Japanese cheesecake, top off with powdered sugar or your favorite topping.

Flavor Suggestions 

Want to add some additional flavor to your cheesecake? Add in one teaspoon of extract to your batter.  I’ve listed some of the extracts that I think works best.

  • Vanilla
  • Banana
  • Lemon
  • Orange
  • Strawberry
Instant Pot Japanese Cheesecake
Yield: 1

Instant Pot Japanese Cheesecake

Ingredients

  • 6 large eggs
  • 1 cup of white melting chocolate
  • 1 cup of softened cream cheese
  • One springform pan for instant pot
  • Parchment paper to line pan

Instructions

First start by separating your eggs whites from yolks. Put the bowl of eggs whites back in fridge until later. Then in a mixing bowl add your cream cheese. You want it to be soft. Can heat it in microwave for 30 seconds if you need it softer. Then in a separate bowl add your chocolate and melt in microwave on 30 second intervals. Stirring in between. Then add you melted chocolate to your cream cheese bowl and stir until everything is smooth? now you want to add in your egg yolks 1-2 at a time and stir. Set aside. 

Now with an electric mixer. Add your eggs whites to the bowl and mix on high. You want to mix until firm peaks form. Do no over mix this or the cake won't turn out as good. 

Now you want to fold in your egg whites to the mixture. Don't over mix this. Just fold it in and pour into prepared cake pan. Then add 2 cups of water to instant pot and place the trivet inside. If you don't have a way to get the pan out after it's not cooking. You can make a long strip of tin foil to easily lift it out afterwards. 

Place in instant pot. Set to 20 minutes high pressure. Let the cake naturally release. Once it's done. Take out and place in fridge for a few hours. You can eat it right away but it will taste a little eggy. Let it cool completely and it will be amazing. Patience! 

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Instant Pot Japanese CheesecakeInstant Pot Japanese Cheesecake