Instant Pot Crème Brûlée Cheesecake

Instant Pot Crème Brulee is a dessert that radiates indulgence, decadence, and simplicity.

If you love Crème Brulee and cheesecake, you get the best of both worlds with this delicious combination.


- Crushed Vanilla Wafers - Brown Sugar - Butter - Cream Cheese - Granulated Sugar - Vanilla Extract  - Salt - Heavy Cream - Egg Yolks - Super Fine Sugar - Raspberries

Using a fork, combine cookie crumbs, brown sugar, and butter until the mixture resembles wet sand.

Cut a circle out of parchment paper to fit into the bottom of an 8-inch springform pan. Place the paper into the pan and lightly spray the paper and sides with a non-stick baking spray.

Press the crumb mixture into the bottom of the pan and about 3/4 an inch up the sides. Then, place the crust in the freezer while you make the filling.

Beat your cream cheese in a mixing bowl until it is light and fluffy.

Add sugar, salt, and vanilla extract and beat until thoroughly combined and the mixture is smooth and creamy. Set aside. Then, heat the cream on the stovetop or in the microwave until it’s warm.

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