Everyone is talking about cheesecake made in the Instant Pot, and frankly I know why. The texture of an Instant Pot cheesecake is very consistent, perfectly smooth, and just the right density. The flavors are melded just the way they should be. We made our first cheesecake in the Instant Pot over Thanksgiving and let me tell you, it was a big hit. You have that first cheesecake to thank for the Instant Pot Red Hots Cheesecake recipe in this post. It’s a little buttery, a little spicy, a little sweet, and a little tart. And delicious.
This is an interesting success for me because for years (years!) I’ve been trying to make a successful cheesecake for my husband. And somehow, they always fail. Not cooked enough, cooked too much, lumpy, not enough flavor — whatever can fail has failed.
But what matters is this is my husband’s favorite dessert. And I like to do something special for him once in a while. So I have kept on trying. And the Instant Pot cheesecake we made over Thanksgiving was my first successful cheesecake in 23 years. That’s saying something.
As Valentine’s Day approaches, I’ve been trying to think of what would make an amazing unique cheesecake for my husband. I started thinking about the various Valentine’s candies and themes, and I thought – Red Hots! Which, as it turns out, make an absolutely amazing cheesecake. One you really just have to try.
Here’s how the Instant Pot Red Hots Cheesecake comes together.
Instant Pot Red Hots Cheesecake
Delicious cheesecake made in the Instant Pot with the candy Red Hots for an excellent flavor perfect for Valentine’s Day.
- Prep Time: 10 Minutes
- Cook Time: 35 Minutes
- Total Time: 45 minutes
- Yield: 10 Slices
- Category: Dessert
- Method: Pressure Cooking
For the cheesecake:
- 2-8oz packages cream cheese, room temperature
- 1/2 cup brown sugar
1/4 cup greek yogurt (or sour cream)
1 teaspoon vanilla extract2 eggs1/2 cup red hot candies
For the crust:
- 20 graham crackers
- 1/4 cup red hot candies
- 1/3-1/2 cup melted butter, as needed
For the garnish:
- 1/2 cup white candy melts
- 1/2 Tablespoon coconut oil or shortening
- 1/4 cup red hots, as needed
- Fit your springfoam pan inside of your instant pot before you begin to ensure it can fit!
- Wrap the bottom of the springfoam pan or push pan with tin foil.
- Grease and line the inside with parchment paper and set aside.
- In a food processor or blender, blitz the 1/4 cup red hot candies until they are a powder.
- Add the graham crackers until broken down into crumbs.
- Place in a bowl and stir in the melted butter, stopping and checking the consistency. Different brands of crackers will require different amounts of butter – you can it to clump together easily when pressed.
- Press the graham cracker mixture into the bottom of your springfoam pan in an even layer.
- Place the cream cheese in a large bowl and add in the sugar and greek yogurt. Beat until smooth, about 1 minute.
- Add eggs and vanilla, beat to fully incorporate. Stir in the red hot candies.
- Pour the cream cheese filling over the graham cracker crust.
- Fill your IP with water until the 2″ mark.
- Place the trivet that came with your IP in the pot and then place the springfoam pan overtop.
- Secure the lid, select “manual” and set time to 35 minutes. Natural release for 10-12 minutes (although you can quick release if needed.)
- Cover and chill the cheesecake for 2 hours or overnight for the best texture.
- Remove cheesecake from springfoam pan onto serving platter.
- Melt the candy melts along with the coconut oil in a heatproof bowl in the microwave, heating in 25 second bursts and stirring well in between each reheating.
- When the candy melts are completely smooth, pour over the cheesecake, using the back of a spoon to help push the coating to the edges so it drips down.
- Working quickly, garnish the cheesecake with red hot candies. I chose to do a heart for Valentine’s Day but even a random scattering would be great.