Instant Pot Creamsicle Cheesecake
This Instant Pot Creamsicle Cheesecake is the perfect dessert for any occasion. It has a delicious, creamy texture and is topped with a homemade whipped cream that will have everyone asking for seconds. Your friends and family will rave about this sweet treat.
This delicious cheesecake recipe is perfect to enjoy any time of the year. I especially like to make it in the summer because it’s so refreshing with a light flavor. It’s perfect for potlucks and parties.
Table of contents
❤️ Why You’ll Love This Recipe
- This cheesecake is creamy, and full of sweet orange flavor.
- It tastes just like our favorite childhood ice cream treat.
- There’s no need to worry about a water bath and oven timing when the pressure cooker does all the work.
🛒Ingredients
You will need need some simple ingredients to help you make this recipe. This ingredient list may seem long but most of them you should already have on hand. And, the others you can pick up at your local grocery store or liquor store.
- Nilla Wafer crumbs
- Butter
- Cream cheese
- Granulated sugar
- Flour
- Vanilla extract
- Heavy whipping cream
- Orange cream liquor
- Eggs
- Powdered sugar
- Orange slices
See the recipe card below for quantities.
🔪 How to Make Instant Pot Creamsicle Cheesecake
Making this sweet treat is so simple. Just follow these directions below or in the recipe card below and you will have a sweet orange flavored dessert in no time at all. Plus, it’s perfect for parties.
Step 1: Make the crust
Add Nilla Wafers to a food processor until you get about 1 ½ cups of crumbs. Add in the melted butter and pulse until combined.
Step 2: Finish the crust
Pour into the bottom of a greased 7″ springform pan and use your hand or the back of a spoon to press and form a crust bringing the crumbs up about 1 inch on the sides. Bake the crust for 10 minutes or until golden. Remove and cool on a wire rack.
Step 3: Make the cream cheese filling
In the bowl of a stand mixer (or use a hand mixer) with a paddle attachment, cream the cream cheese for 3-4 minutes or until completely smooth and there are no lumps. Slowly pour in the sugar and flour and mix until just combined.
Step 4: Add the wet ingredients
Add vanilla, heavy cream, and orange cream liquor. Mix on low speed until combined. Slowly increase the speed to high for about 1 minute, Scrape the sides and bottom of the bowl and make sure there are no lumps. Give one final mix before adding the eggs.
Step 5: Add the eggs and put the batter onto the crust
Add the eggs one at a time and mix just until the yolk disappears into the batter. Pour the batter into the prepared crust and gently tap the bottom of the pan on the counter to release any air bubbles.
Step 6: Cook the cheesecake
Cover the pan completely with aluminum foil. Add one cup of water into the inner pot of your Instant Pot and add in the trivet, Place the cheesecake on top of the trivet and set your pot to high pressure for 40 minutes and allow to naturally release.
Step 7: Cool the cheesecake
Once you can open the pot, remove the cheesecake and allow to cool to room temperature on a wire rack. Place the cheesecake in the refrigerator to set for at least 6 hours but overnight is recommended.
Step 8: Make the whipped cream
In the bowl of a stand mixer equipped with a whisk attachment, pour in the heavy cream, and whisk on high speed until it starts to thicken. Add in the powdered sugar and mix on low speed until combined. Slowly increase the speed to high until stiff peaks form.
Step 9: Decorate the cheesecake
Place the whipped cream in a piping bag equipped with a piping tip, and pipe swirls of whipped cream around the cheesecake. Top with orange slices and serve!
📝Variations
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Flavor – Add orange extract to your whipping cream for even more orange flavor.
- Crust – You can add a teaspoon of freshly grated orange zest or sprinkle some ground cinnamon for extra flavor.
If you love cheesecake then next time give this Air Fryer Smores Cheesecake recipe a try.
🥄 Equipment
You only need a few simple kitchen tools to make this Instant Pot Creamsicle Cheesecake. Grab these tools and get ready to enjoy this cream treat. Just a note though, make sure that pick up the correct size pan so that it fits in your pressure cooker.
- 7 inch springform pan
- mixing bowls
- hand mixer
- Instant Pot – 6 qt or larger
- Aluminum foil
🥫 Storage
Storage – Keep any leftovers in an airtight container in the refrigerator for up to three days.
Freezing – You can freeze this cheesecake in a freezer-safe container for up to three months. Thaw in the fridge overnight until you are ready to serve.
💭 Tips
Here are a few tips to ensure that this cheesecake turns out perfectly for you every time that you make it.
- Make sure that your ingredients are room temperature before you start to make the cheesecake filling. Otherwise you will have a lumpy batter.
- Cover the springform pan well with foil, so that no water gets into the cheesecake.
- If you aren’t sure if your pan is leak proof then you can wrap the bottom of your pan in foil also.
- Once you add the eggs be careful to not overmix.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Due to the orange liqueur I recommend not giving this dessert to children. Some of the alcohol should cook out, but there is no guarantee that all of them will.
Yes, just swap out the vanilla wafers and use graham cracker crumbs instead.
Once the cheesecake is completely cool, and firm release the spring and remove the outside of the pan. And, then using a piece of parchment paper on top of the cheesecake, flip the cheesecake upside down, remove the pan, and then place on a serving tray or cake board.
🍽 More Cheesecake Recipes
Do you enjoy cheesecake, try these delicious recipes:
📌 PIN IT!!
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Instant Pot Creamsicle Cheesecake
Equipment
- 7 inch Spring-form pan
- mixing bowls
- Electric mixer
- Instant Pot – 6 quart or larger
Ingredients
Crust
- 1 ½ cups Nilla Wafer crumbs
- 3 Tablespoons butter melted
Filling
- 24 ounces cream cheese room temperature
- ½ cup granulated sugar
- 2 Tablespoons flour
- 1 teaspoon vanilla extract
- ¼ cup heavy whipping cream
- ¼ cup orange cream liquor I used Tippy Cow Orange Cream
- 2 eggs
Topping:
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- Orange slices
Instructions
Crust
- Preheat your oven to 350 degrees/F.
- Add Nilla Wafers to a food processor until you get about 1 ½ cups of crumbs. Add in the melted butter and pulse until combined.
- Pour into the bottom of a greased 7″ springform pan and use your hand or the back of a spoon to press and form a crust bringing the crumbs up about 1 inch on the sides.
- Bake the crust for 10 minutes or until golden. Remove and cool on a wire rack.
Filling
- In the bowl of a stand mixer (or use a hand mixer) with a paddle attachment, cream the cream cheese for 3-4 minutes or until completely smooth and there are no lumps.
- Slowly pour in the sugar and flour and mix until just combined.
- Add vanilla, heavy cream, and orange cream liquor. Mix on low speed until combined. Slowly increase the speed to high for about 1 minute,
- Scrape the sides and bottom of the bowl and make sure there are no lumps. Give one final mix before adding the eggs.
- Add the eggs one at a time and mix just until the yolk disappears into the batter.
- Pour the batter into the prepared crust and gently tap the bottom of the pan on the counter to release any air bubbles.
- Cover the pan completely with aluminum foil. Add one cup of water into the inner pot of your Instant Pot and add in the trivet,
- Place the cheesecake on top of the trivet and set your pot to high pressure for 40 minutes and allow to naturally release.
- Once you can open the pot, remove the cheesecake and allow to cool to room temperature on a wire rack.
- Place the cheesecake in the refrigerator to set for at least 6 hours but overnight is recommended.
Topping:
- In the bowl of a stand mixer equipped with a whisk attachment, pour in the heavy cream, and whisk on high speed until it starts to thicken.
- Add in the powdered sugar and mix on low speed until combined. Slowly increase the speed to high until stiff peaks form.
- Place the whipped cream in a piping bag equipped with a piping tip, and pipe swirls of whipped cream around the cheesecake.
- Top with orange slices and serve!
- Keep any leftovers in an airtight container in the refrigerator for up to three days.
