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–+ servings
whole uncut cheesecake on a white cake stand
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Instant Pot Creamsicle Cheesecake

This Instant Pot Creamsicle Cheesecake is sweet, creamy, and the perfect sweet treat when you want something refreshing.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Chill Time 6 hours
Total Time 7 hours
Servings 8 Slices
Calories 642kcal

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.

Notes

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Serving: 1Slice | Calories: 642kcal | Carbohydrates: 43g | Protein: 9g | Fat: 48g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 170mg | Sodium: 382mg | Potassium: 191mg | Fiber: 0.3g | Sugar: 31g | Vitamin A: 1758IU | Vitamin C: 0.2mg | Calcium: 120mg | Iron: 0.4mg