Instant Pot Yogurt Cheesecake with Granola Crust

Name: Instant Pot Yogurt Cheesecake with Granola Crust
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 cup (100 g) old-fashioned rolled oats; ¼ cup (85 g) raw or clover honey; ½ cup (60 g) raw almonds, roughly chopped, roughly chopped; 3 tablespoons (43 g) unsalted butter, melted; ¼ teaspoon (1½ g) kosher salt; ½ teaspoon (2½ ml) pure vanilla extract; 16 oz (453 g) cream cheese, softened, at room temperature; 1 cup (227 g) plain Greek yogurt (0% or 2% fat), at room temperature; ¾ cup (150 g) granulated sugar; 3 whole large eggs, at room temperature; 2 whole fresh lemon, zested and juice reserved; ¼ cup (60 ml) fresh lemon juice, from above lemons; 1 tablespoon (8 g) cornstarch; 1 teaspoon (5 ml) pure vanilla extract

From the MyKitchenBank Kitchen

A tangy, creamy cheesecake made in the Instant Pot with a Greek yogurt base for brightness, topped with a buttery granola crust that's baked separately for crunch. This moist, tender cake is lighter than traditional cheesecake, with bright lemon notes and the satisfying contrast of crunchy granola. Perfect for a sophisticated dessert that feels impressive but comes together easily.

Prep: 20 min
Cook: 35 min
Wait: 2 hr 15 min
Total: 3 hr 10 min
Makes: One 7-inch (18 cm) cheesecake (8 slices)

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Ingredients

8 servings

For the granola crust
1 cup (100 g) old-fashioned rolled oats
¼ cup (85 g) raw or clover honey
½ cup (60 g) raw almonds, roughly chopped, roughly chopped
3 tablespoons (43 g) unsalted butter, melted
¼ teaspoon (1.5 g) kosher salt
½ teaspoon (2.5 ml) pure vanilla extract
For the cheesecake
16 oz (453 g) cream cheese, softened, at room temperature
1 cup (227 g) plain Greek yogurt (0% or 2% fat), at room temperature
¾ cup (150 g) granulated sugar
3 whole large eggs, at room temperature
2 whole fresh lemon, zested and juice reserved
¼ cup (60 ml) fresh lemon juice, from above lemons
1 tablespoon (8 g) cornstarch
1 teaspoon (5 ml) pure vanilla extract

Equipment (9)

Instant Pot (6-quart or 8-quart)
7-inch (18 cm) springform pan
Small baking sheet
Medium bowl
Large bowl
Electric mixer or whisk
Aluminum foil
Parchment paper
Meat thermometer or instant-read thermometer (optional)

Steps

Before you start

Preheat oven to 375°F (190°C) for the granola crust
Have cream cheese and Greek yogurt at room temperature (leave out 30 minutes)
Prepare a 7-inch (18 cm) springform pan by lining the bottom with parchment paper and wrapping the outside with aluminum foil up to the rim
Have the Instant Pot trivet and a 1-cup (240 ml) water or broth ready for the cooking liquid

1
Toast granola crust mixtureOven 375°F / 190°C
- Combine oats, chopped almonds, melted butter, salt, and vanilla extract in a medium bowl and stir until evenly coated.
- Spread on a small baking sheet and bake at 375°F (190°C) for 8–10 minutes, stirring halfway through, until golden and fragrant.
- Remove and let cool for 2 minutes, then crumble with your hands to break up any large clumps.
- Stir in honey until the mixture is moist but still crumbly.
- Set aside to cool completely (about 5 minutes).
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Ready when: Granola is golden, fragrant, and crumbly after toasting and mixing with honey
Tip: Toast the granola separately from the crust to add crunch—pressing it into a crust would make it dense and chewy.
2
Prepare pan and water bath setup
- Line the bottom of a 7-inch (18 cm) springform pan with parchment paper.
- Wrap the outside of the pan snugly with aluminum foil, covering the bottom and sides up to the rim to prevent water from seeping in.
- Pour 1 cup (240 ml) water into the Instant Pot, insert the trivet, and set aside.
- You will not start the Instant Pot yet.
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Ready when: Pan is securely wrapped and water bath is ready
Tip: Foil must seal the pan completely so steam doesn't seep into the cheesecake during cooking, which can cause cracking.
3
Beat cream cheese and sugar
- In a large bowl, use an electric mixer on medium speed to beat the softened cream cheese and sugar together for 2–3 minutes until light, fluffy, and pale.
- Scrape down the bowl halfway through.
- The mixture should look airy and slightly increased in volume.
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Ready when: Cream cheese mixture is light, fluffy, and pale
Tip: Don't skip the beating step—aeration is crucial for a smooth, crack-free cheesecake. Overmixing once eggs are added can cause excess air pockets.
4
Fold in yogurt and lemon
- Add the Greek yogurt to the cream cheese mixture and fold gently with a spatula until mostly combined.
- Add the lemon zest and 3 tablespoons (45 ml) of the lemon juice.
- Fold until just combined—do not overmix, as you want to minimize air incorporation.
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Ready when: Yogurt and lemon are evenly distributed with no visible streaks
Tip: Folding gently instead of mixing keeps the batter light and reduces the risk of cracks during cooking.
5
Combine cornstarch and vanilla
- In a small bowl, whisk together the cornstarch and vanilla extract until smooth.
- Add this mixture to the yogurt–cream cheese batter and fold gently until fully incorporated.
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Ready when: Cornstarch and vanilla are evenly distributed
Tip: Mixing cornstarch into a small amount of vanilla first prevents lumps and ensures even distribution in the batter.
6
Add eggs carefully
- Add the three room-temperature eggs to the batter one at a time, folding gently after each addition until just incorporated.
- Do not beat or overmix once eggs are added, as this will create too many air bubbles.
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Ready when: Each egg is fully incorporated before the next is added; no streaks of egg white remain
Tip: Room-temperature eggs blend in more smoothly and create a more cohesive batter than cold eggs, which reduces cracks.
7
Press crust and fill pan
- Press the cooled granola mixture gently and evenly into the bottom of the foil-wrapped springform pan, creating a thin, even layer.
- Pour the cheesecake batter over the granola crust and smooth the top with a spatula.
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Ready when: Crust is evenly pressed and batter is smooth on top
Tip: A thin, even crust won't overcook or become soggy; make it about ¼ inch (6 mm) thick.
8
Pressure cook the cheesecake
- Lower the filled springform pan onto the trivet in the Instant Pot using the handles or by creating a foil sling.
- Cover the Instant Pot with the lid, ensuring the vent is set to sealing.
- Set to high pressure for 25 minutes using manual or pressure cook mode.
- The Instant Pot will take 3–5 minutes to reach pressure before the 25-minute countdown begins.
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Ready when: High-pressure cook is complete; the display shows 0:00
Tip: A foil sling (fold a long piece of foil in thirds lengthwise) makes lowering and removing the pan safer and easier.
9
Cool in pot with natural release
- Allow the pressure to release naturally for 10 minutes.
- After 10 minutes, carefully release any remaining steam by moving the vent to venting position.
- Open the lid slowly, tilting it away from you.
- The cheesecake surface should jiggle slightly in the center when gently shaken—this is normal and correct.
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Ready when: Pressure has released; the center still jiggles slightly
Tip: Never use quick-release on cheesecake—sudden pressure loss causes the cake to crack. Natural release is essential.
10
Cool in Instant Pot
- Leave the cheesecake in the closed Instant Pot (with the lid off) for 15 minutes to cool gently.
- The residual heat will help set the cake further.
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Ready when: Cheesecake is warm but not hot; surface is set
Tip: This intermediate cooling step is crucial—it prevents the sudden contraction that causes cracks when moving the cake to the fridge.
11
Transfer and refrigerate
- Using a foil sling, carefully lift the springform pan out of the Instant Pot and place it on a wire rack or kitchen counter.
- Let the cheesecake cool to room temperature (about 30 minutes), then remove the foil wrapper.
- Refrigerate the cheesecake, still in the springform pan, for at least 4 hours or overnight until completely chilled and set.
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Ready when: Cheesecake is completely chilled and no longer jiggles when gently shaken
Tip: Do not skip the room-temperature cooling step—a sudden move to the fridge can shock the cheesecake and cause cracks.
12
Remove from pan and serve
- Run a thin, sharp knife or offset spatula around the inside edge of the springform pan to loosen the cheesecake.
- Release the springform lock and carefully lift away the sides.
- If desired, slide a thin spatula under the parchment to separate the cheesecake from the pan bottom, or serve directly on the parchment.
- Slice with a hot, wet knife (wipe between slices) for clean cuts.
- Serve chilled.
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Ready when: Cheesecake is fully released from pan and sliced cleanly
Tip: A hot, wet knife cuts through cheesecake cleanly without dragging or crumbling. Dip the knife in hot water and wipe with a clean towel between each slice.

Good to know

Tips

The key to a crack-free Instant Pot cheesecake is never using quick-release—always allow at least 10 minutes of natural pressure release. Cracks form from sudden temperature changes that cause the cake to shrink too fast.
Room-temperature ingredients (especially eggs, cream cheese, and yogurt) blend smoothly and create a cohesive, lump-free batter. Cold ingredients don't incorporate as evenly, which can lead to dense patches and cracks.
The slight jiggle in the center when the cheesecake comes out of the Instant Pot is correct—it continues to set as it cools. Overbaking results in a dry, rubbery cake, so trust the timing.
If you don't have fresh lemons, use bottled lemon juice for the liquid, but zest from a fresh lemon gives much brighter, more aromatic flavor. Bottled zest is less fragrant and can taste stale.

Make ahead

Bake the cheesecake up to 2 days ahead. Cool completely, cover with plastic wrap, and refrigerate until ready to serve. The granola crust can be made 3 days in advance and stored in an airtight container at room temperature.

Storage & reheating

Store the whole cheesecake (in the springform pan, covered with plastic wrap) in the refrigerator for up to 4 days. For longer storage, wrap the entire cake in plastic wrap and then foil, and freeze for up to 1 month. Thaw overnight in the refrigerator before serving. Do not freeze individual slices, as the texture becomes grainy. Serve chilled straight from the refrigerator.

Substitutions

raw almonds, roughly chopped → raw walnuts, roughly chopped, or pecans. Use the same weight. Walnuts will give a slightly earthier, richer flavor; pecans add sweetness.
plain Greek yogurt (0% or 2% fat) → sour cream (use slightly less, about ¾ cup or 170 g). Sour cream will make the cheesecake tangier and slightly denser. Reduce amount slightly to avoid excess moisture.
fresh lemon → finely grated zest from 1 large fresh lime, or 1 teaspoon dried lemon zest. Lime creates a bright, tropical flavor. Dried zest is more concentrated, so use less.
raw or clover honey → maple syrup or agave nectar. Use the same weight. Maple will add depth; agave will keep the flavor more neutral.