Instant Pot Cheesecake is a truly magnificent dessert, boasting a rich, velvety filling that is unbelievably creamy and melts in your mouth – a pure indulgence in every single bite. This culinary marvel perfectly pairs with a sweet, crunchy graham cracker crust, offering a delightful contrast of textures. What truly sets it apart is its versatility for toppings, allowing you to customize it to any taste or occasion. Crown your masterpiece with a vibrant array of fresh berries, a cloud of homemade whipped cream, a luxurious drizzle of warm hot fudge, or even a luscious caramel sauce. It’s the quintessential dessert for any celebration, gathering, or simply an elevated everyday treat.
If your heart beats for all things cheesecake, be sure to explore more delightful variations. You won’t want to miss our delightful Mini Cheesecakes, the bright and zesty Lemon Meringue Cheesecake, and the irresistibly dippable Cherry Cheesecake Dip!
Effortlessly Perfect Instant Pot Cheesecake Recipe
The Instant Pot has revolutionized home cooking, celebrated for its remarkable ability to simplify intricate recipes and yield astonishing results. When it comes to baking a cheesecake, its performance is truly mind-blowing. Not only does it consistently produce a cheesecake with an incredibly rich, smooth, and luxurious texture every single time, but the entire process is also significantly simpler and less intimidating than traditional oven-baked methods. This makes the Instant Pot cheesecake recipe an absolute game-changer for both novice and experienced bakers alike.
This Instant Pot cheesecake offers an unparalleled level of richness and indulgence. The filling boasts a melt-in-your-mouth creamy consistency, and its flavor profile is absolutely sublime – a perfect balance of sweet and tangy notes. This decadent filling rests gracefully on a perfectly balanced graham cracker crust, which provides just the right hint of sweetness and a satisfying crunch. Our classic Instant Pot cheesecake recipe is designed for maximum versatility. Its pure, unadulterated flavor serves as an ideal canvas for a myriad of exciting toppings, from vibrant fresh fruits to rich sauces and delightful flavored creams. Prepare to be amazed by how easily you can create a dessert that tastes like it came from a gourmet bakery, all thanks to your trusty Instant Pot.
The Instant Pot provides a built-in water bath, creating the creamiest, most foolproof cheesecake you’ve ever made!
Why You’ll Fall in Love with This Instant Pot Cheesecake Recipe
While cheesecakes are universally irresistible, this Instant Pot version stands in a league of its own. It transforms a classic dessert into an accessible, stress-free baking experience without sacrificing any of the decadent flavor or luxurious texture. Here’s a closer look at why this easy recipe will quickly become your new favorite:
- Simplicity Redefined: The Instant Pot is a true time-saver and effort-reducer when it comes to making cheesecake. Forget the complexities of traditional water baths, oven temperature fluctuations, and extensive baking times. The Instant Pot provides a consistent, steamy environment that cooks your cheesecake perfectly and evenly, virtually eliminating common baking woes like cracks or overbaking. It streamlines the entire process, making a typically daunting dessert remarkably simple to achieve.
- Unmatched Versatility: You simply cannot go wrong with a truly good, classic cheesecake. Its timeless appeal makes it a perfect companion for any beverage, whether you’re enjoying a rich cup of coffee, an elegant cocktail, or a refreshing glass of lemonade. Cheesecake can be savored day or night, fitting seamlessly into any occasion – from casual family dinners to sophisticated holiday gatherings. The classic flavor profile also serves as an exquisite base, allowing you to easily switch up toppings to suit your preference or the specific event. Experiment with a medley of fresh berries, a dollop of fluffy whipped cream, a rich chocolate ganache, or a decadent drizzle of homemade caramel.
- Pure Indulgence: There is arguably no dessert more indulgent than a perfectly crafted cheesecake. Each bite has the power to transport you to a state of pure bliss. With its rich, creamy, and undeniably decadent profile, this delightful dessert embodies the very essence of indulgence. It’s a sensory experience that satisfies the deepest sweet cravings and leaves a lasting impression of pure culinary delight.
- Foolproof Perfection: One of the biggest advantages of using the Instant Pot for cheesecake is its ability to create a consistently perfect texture. The sealed, steamy environment inside the pressure cooker acts as an ideal water bath, ensuring a slow, even cook that results in an incredibly smooth, dense, and crack-free cheesecake every time. This method significantly reduces the common anxieties associated with baking delicate cheesecakes in a conventional oven.
Essential Ingredients for Your Instant Pot Cheesecake
This Instant Pot Cheesecake recipe features a divinely creamy, melt-in-your-mouth filling nestled atop a perfectly sweet and crumbly graham cracker crust. Whether you opt for a vibrant garnish of fresh strawberries and a generous dollop of homemade whipped cream, or a rich, decadent drizzle of hot fudge sauce, this cheesecake is guaranteed to satisfy even the most demanding sweet tooth. As always, you can find the full printable recipe with precise measurements and complete instructions in the recipe card at the very end of this post. For now, let’s delve into the essential components you’ll need to create this show-stopping dessert:
For the Crunchy Graham Cracker Crust:
- Graham Cracker Crumbs: You’ll need approximately 1 ½ cups of finely crushed graham cracker crumbs for the base. These classic crumbs are crucial for providing a gentle sweetness and a delightful contrasting texture to the silky-smooth cheesecake filling. They form a sturdy and flavorful foundation.
- Granulated Sugar: A small amount of granulated sugar is added to the graham cracker crumbs to enhance their sweetness, creating a perfectly balanced crust. As an acceptable substitute, brown sugar can be used, which will impart a subtle hint of rich caramel flavoring to your crust, adding another layer of complexity.
- Melted Butter: Unsalted butter, melted, acts as the vital binder for the crust ingredients. It coats the crumbs, allowing them to be pressed firmly into the pan and hold their shape during baking and chilling. Using unsalted butter gives you control over the overall saltiness of the dessert.
For the Luxurious Cheesecake Filling:
- Cream Cheese: This is unequivocally the star of the show and the foundation of any great cheesecake. For the absolute best results in terms of richness and texture, select a high-quality, full-fat cream cheese. It’s imperative to allow the cream cheese to reach room temperature before mixing, as this ensures a smooth, lump-free batter.
- Granulated Sugar: Sugar is essential for sweetening the tangy cream cheese and sour cream, creating that signature sweet and slightly tart flavor profile characteristic of a classic cheesecake.
- Sour Cream: Beyond contributing to the overall richness and creaminess, sour cream plays a crucial role in balancing out the sweetness of the sugar. Its slight tang adds depth of flavor and helps achieve that wonderfully smooth texture. Like cream cheese, room temperature sour cream blends best.
- Vanilla Extract: Pure vanilla extract is a key flavor enhancer, adding warmth, complexity, and a beautiful aromatic depth to the cheesecake. Do not skimp on quality here; a good vanilla extract makes a noticeable difference.
- Large Eggs: Eggs serve as the primary binding agent for all the cheesecake ingredients. They are fundamental in achieving the proper texture and firmness of the cheesecake, providing structure and helping it set. Always use room temperature eggs, as they emulsify more readily with the other ingredients, leading to a smoother batter.
- All-Purpose Flour: I like to incorporate a small amount of all-purpose flour into my cheesecake batter. This addition is a subtle but effective technique that significantly helps reduce the possibility of cracks forming on the surface of the cheesecake during cooling, ensuring a pristine finish.
- Heavy Cream: Just a touch of heavy cream is all it takes to elevate the decadence of the filling and contribute to that perfectly silky, unbelievably smooth texture that makes this cheesecake so irresistible.
Elevate Your Cheesecake with These Optional Toppings:
While delicious on its own, this Instant Pot cheesecake truly shines with the addition of complementary toppings. Here are some fantastic options to consider:
- Fresh Fruit: Brighten your cheesecake with a colorful medley of fresh berries such as juicy strawberries, tart raspberries, or sweet blueberries. Sliced peaches or cherries also make excellent choices.
- Homemade Whipped Cream: A light, airy dollop of freshly made whipped cream adds a delightful creaminess and balances the richness of the cheesecake.
- Decadent Hot Fudge: For chocolate lovers, a warm, gooey drizzle of hot fudge sauce is an absolute dream.
- Luscious Caramel Sauce: The buttery, sweet notes of caramel sauce beautifully complement the creamy cheesecake.
- Sweet Strawberry Sauce: A homemade strawberry sauce adds a fresh, fruity burst that pairs wonderfully with the cheesecake’s tang.
Step-by-Step Guide: How To Make a Cheesecake in the Instant Pot
Creating a gourmet-quality cheesecake in your Instant Pot is surprisingly straightforward. This method takes the guesswork out of baking, ensuring a perfectly creamy and crack-free dessert every time. Here’s a detailed overview of the process. Remember, for the full printable recipe with precise measurements and comprehensive instructions, refer to the recipe card at the end of this post.
Preparing the Perfect Crust:
- Prepare the Pan: Begin by spraying a 7 or 8-inch springform pan generously with a nonstick baking spray. This crucial step ensures easy release of your finished cheesecake. Set the prepared pan aside. Next, pour exactly 1 cup of water into the bottom of your Instant Pot insert. Carefully place the trivet (the metal rack that comes with your Instant Pot, or a replacement like this one) into the pot, ensuring it’s stable.
- Form the Crust: In a medium-sized mixing bowl, combine the graham cracker crumbs, granulated sugar, and the melted butter. Use a fork or your hands to mix these ingredients thoroughly until the crumbs are evenly moistened and resemble wet sand. Press this crumb mixture firmly and evenly into the bottom of the prepared springform pan. Extend the crust approximately an inch or so up the sides of the pan. This creates a beautiful, structured base for your cheesecake. Cover the pan tightly with plastic wrap and place it in the freezer to chill while you prepare the cheesecake filling. This step helps the crust set and prevents it from becoming soggy during pressure cooking.
Your Instant Pot should have come equipped with a trivet. If you find yourself in need of a replacement, I highly recommend investing in one with handles for effortless removal of your cheesecake. The trivet I personally use has proven to be incredibly convenient.
Crafting the Creamy Cheesecake Filling:
- Cream Cheese and Sugar: In a large mixing bowl, or the bowl of your stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese and granulated sugar together. Mix at medium speed for about 2-3 minutes, until the mixture is beautifully smooth, creamy, and free of any lumps. Scrape down the sides of the bowl as needed to ensure everything is well combined.
- Add Sour Cream and Vanilla: Reduce the mixer speed to low. Add the room-temperature sour cream and vanilla extract to the cream cheese mixture. Continue beating just until these ingredients are fully incorporated and the mixture is smooth again. Be careful not to overmix at this stage, as excessive air can lead to cracks.
- Incorporate Eggs Gently: With the mixer still on low speed, add the room-temperature eggs, one at a time. Mix only until each egg is just combined before adding the next. Overmixing the eggs can introduce too much air, which can cause the cheesecake to puff up and then crack during cooling.
- Stir in Flour and Cream: Finally, gently stir in the all-purpose flour and heavy cream. Mix just until combined and no streaks of flour remain. The flour acts as a stabilizer, further helping to prevent cracks, while the heavy cream contributes to the cheesecake’s decadent texture.
Assembling for Perfection:
- Fill the Crust: Remove the chilled crust from the freezer and carefully remove the plastic wrap. Pour the prepared cheesecake filling evenly over the graham cracker crust in the springform pan.
- Remove Air Bubbles: Gently tap the pan on your counter several times. This action helps bring any trapped air bubbles to the surface. Continue tapping gently until all visible bubbles have popped. For any stubborn bubbles, a quick poke with the tip of a knife can release them. This step is important for a smooth top surface.
- Prepare for Steaming: Place a double layer of paper towel over the top of the cheesecake pan. Ensure the paper towel is large enough to wrap down around the sides of the pan. Crucially, the paper towel should not directly touch the cheesecake surface; its purpose is to absorb condensation during cooking.
- Wrap with Foil: Loosely wrap the entire pan (with the paper towel in place) with heavy-duty aluminum foil. The foil will help hold the paper towel in position and provide an additional barrier against moisture, ensuring a perfectly steamed cheesecake.
- Create a Foil Sling: If you don’t have a reusable silicone sling, create a foil sling for easy removal. Take two long pieces of heavy-duty aluminum foil (about 18 inches each). Fold each piece lengthwise several times to create strong strips. Cross these strips to form an “X” shape. Carefully place the cheesecake pan in the center of the “X”. Use the ends of the foil strips as handles to lower the cheesecake safely into your Instant Pot.
Pressure Cooking the Cheesecake to Creamy Perfection:
- Pressure Cook: Carefully seal the lid of your Instant Pot, ensuring the vent is set to the “Sealing” position. Set the Instant Pot to pressure cook on HIGH for 24 minutes. Once the cooking cycle is complete, allow the Instant Pot to naturally release the steam for a full 10 minutes. This slow release is critical for preventing cracks and maintaining the cheesecake’s delicate structure. After 10 minutes, manually release any remaining pressure by carefully switching the vent to the “Venting” position.
- Remove and Inspect: Once the pressure has fully released, open the lid. Using the foil sling, carefully lift the cheesecake out of the Instant Pot. Gently remove the aluminum foil and the paper towel from the top of the pan.
- Check for Doneness: The cheesecake should appear mostly set around the outer edges, but the very center should still retain a slight, gentle jiggle when the pan is lightly moved. This characteristic jiggle indicates a perfectly cooked, creamy cheesecake. For an accurate measure, you can insert an instant-read thermometer into the center; you’re looking for an internal temperature between 140°F and 150°F (60°C to 66°C). If your cheesecake appears undercooked or too jiggly, return it to the Instant Pot and pressure cook for an additional 5 minutes, followed by a 5-minute natural pressure release.
- Cool and Chill: Allow the cheesecake to cool completely to room temperature. This gradual cooling is vital for its texture and to prevent cracking. This process typically takes at least 2 hours. Once cooled, gently run a thin knife around the edges of the pan to help release the cheesecake without damaging its sides. Cover the dessert tightly with plastic wrap and refrigerate for a minimum of 6 hours, or ideally, overnight. Chilling allows the cheesecake to fully set, firm up, and develop its rich flavors.
- Serve and Enjoy: After chilling, remove the cheesecake from the springform pan completely. Garnish it as desired with fresh berries, whipped cream, or your favorite sauces, then slice, serve, and savor every indulgent bite!
Storage Information for Your Cheesecake
Proper storage is key to maintaining the freshness and deliciousness of your Instant Pot cheesecake. Whether you plan to enjoy leftovers in the coming days or save a portion for a later treat, these guidelines will help you preserve its quality:
- Refrigerator Storage: Any leftover cheesecake can be stored in the refrigerator for up to 1 week. To prevent it from absorbing odors from other foods or drying out, make sure to wrap it tightly with plastic wrap. Alternatively, you can place individual slices or the entire remaining cheesecake in an airtight container or a large ziploc bag.
- Freezer Storage: For longer preservation, this cheesecake freezes beautifully for up to 2 months. To freeze, first ensure the cheesecake is completely chilled. Wrap the entire cheesecake (or individual slices) tightly in plastic wrap, ensuring no air pockets remain. Follow this with a layer of aluminum foil for added protection against freezer burn. Finally, place the wrapped cheesecake in an airtight, freezer-safe ziploc bag. When you’re ready to enjoy it, thaw the cheesecake overnight in the refrigerator before serving.
Frequently Asked Questions About Instant Pot Cheesecake
Absolutely! This cheesecake is an excellent candidate for making a day or even two days ahead. In fact, it benefits greatly from the extra time in the refrigerator, allowing its flavors to fully meld and develop, and its texture to set perfectly. Preparing it in advance also significantly reduces stress on the day of your event.
While graham crackers are the classic and most popular choice for cheesecake crusts, offering a delightful flavor and crunch, you certainly have other delicious options! Feel free to experiment with crushed Oreos for a rich chocolate crust, or Nilla Wafers for a more buttery, vanilla-flavored base. Ensure any alternative crumbs are mixed with melted butter and sugar just like the graham cracker crust.
The chances of cracking are very slim with this Instant Pot method, thanks to the controlled steam environment, the addition of flour, and the slow, natural cooling process. However, cracks in cheesecake can sometimes occur if it is either overcooked or cooled too rapidly. To prevent this, be sure to follow the cooking and natural pressure release times closely. Always allow the cheesecake to cool gradually to room temperature before chilling, and avoid sudden temperature changes. Overmixing the batter can also incorporate too much air, which can contribute to cracks.
Yes, you absolutely can! This Instant Pot cheesecake freezes exceptionally well for up to 2 months. For best results, wrap the cooled cheesecake tightly in plastic wrap, followed by a layer of aluminum foil, and then place it in an airtight, freezer-safe ziploc bag. When you’re ready to enjoy it, simply thaw the cheesecake overnight in the refrigerator before serving.
Making a foil sling is quite simple and incredibly useful for lifting items in and out of your Instant Pot. Just take two pieces of heavy-duty aluminum foil, each about 18 inches long. Fold each piece lengthwise several times to create strong, thick strips. Then, cross these two strips to form an “X” shape. You’ll place your cheesecake (or other item) in the center of the “X” and use the ends of the foil strips as handles to carefully lower and lift it. Alternatively, you can purchase a reusable silicone sling for the Instant Pot, which is a fantastic investment for future recipes, or even use a trivet that comes with built-in handles.
Delicious Variations to Try with Your Instant Pot Cheesecake
While this classic Instant Pot cheesecake recipe is undeniably delicious on its own, it also serves as a magnificent canvas for creative culinary experimentation. Its simple yet rich flavor profile makes it the perfect base for an array of different toppings, delightful mix-ins, and alternative crust options. Don’t be afraid to get creative and personalize your cheesecake! Here are some of our favorite variations to inspire you:
- Enticing Toppings:
- Fresh fruits like juicy cherries, a vibrant mix of raspberries and blueberries, or elegant sliced bananas add natural sweetness and a refreshing counterpoint.
- A generous dollop of light and airy homemade whipped cream is always a classic choice.
- Drizzles of rich caramel sauce or a sweet and tart strawberry topping.
- Indulgent hot fudge sauce for the ultimate chocolate fix.
- A sprinkle of toasted nuts (pecans, walnuts, or almonds) for added crunch and flavor.
- Creative Mix-Ins:
- Fold in crushed Oreos or mini chocolate chips for an instant flavor boost.
- Add a hint of bright citrus with fresh lemon zest or orange zest to the filling.
- Sprinkles can add a festive touch, especially for birthdays or holidays.
- Swirl a ribbon of hot fudge or fruit puree through the batter before cooking for a marbled effect.
- Alternative Crust Options:
- Transform your cheesecake with a decadent Oreo crust for a rich, chocolatey base.
- Opt for a buttery and delicate Nilla wafer crust for a lighter flavor profile.
- Consider a ginger snap crust for a spicy, autumnal twist, or even a shortbread cookie crust for a sophisticated touch.
Trish’s Essential Tips and Tricks for Instant Pot Cheesecake Success
Achieving a flawless, restaurant-quality cheesecake in your Instant Pot is entirely within reach with a few expert tips. Follow these guidelines from Trish to ensure your dessert is nothing short of spectacular, perfectly creamy, and beautifully crack-free every single time:
- Embrace Room Temperature Ingredients: This is arguably the most critical tip for a smooth cheesecake batter. Ensure all cold ingredients, especially cream cheese, eggs, and sour cream, are at room temperature. This allows them to blend seamlessly without lumps and prevents overmixing, which can introduce too much air. Plan ahead by taking them out of the refrigerator at least 1-2 hours before you begin baking.
- Patience is Key in Cooling and Chilling: Do not rush the cooling and chilling stages. After pressure cooking, the cheesecake needs to cool gradually to room temperature before being refrigerated. This slow temperature transition is vital not only to help eliminate cracks but also to aid in developing that characteristic rich, dense, and ultra-creamy texture. Chilling for at least 6 hours (or ideally overnight) allows the cheesecake to fully set and firm up.
- Avoid the Pitfall of Overmixing: When preparing your cheesecake batter, mix only until the ingredients are just combined. Overmixing, especially after adding the eggs, incorporates excessive air into the batter. This air can cause the cheesecake to puff up too much during cooking and then collapse or crack as it cools. A smooth texture is achieved through proper ingredient temperature, not vigorous beating.
- Harness the Power of Natural Pressure Release: Let the Instant Pot naturally release steam for the full 10 minutes after the cooking cycle. This gradual decrease in pressure and temperature is a form of slow cooling for the cheesecake, preventing drastic changes that could lead to cracks. It’s a key factor in achieving that perfectly smooth top.
- Verify Doneness with Internal Temperature: For the ultimate confidence in your cheesecake’s doneness, use an instant-read thermometer. Insert it into the center of the cheesecake – you’re looking for an internal temperature between 140°F and 150°F (60°C to 66°C). This ensures the cheesecake is perfectly set, creamy, and cooked through without being overbaked, which can result in a dry texture.
Discover More Decadent Cheesecake Recipes
If you’ve enjoyed the delightful experience of making this Instant Pot Cheesecake and find yourself craving more creamy goodness, you’re in luck! Our collection of cheesecake recipes offers a wide array of flavors and styles to satisfy every palate. Dive into these other fantastic cheesecake creations:
- Triple Threat Chocolate Cheesecake: A dream for chocolate lovers, packed with layers of rich chocolate flavor.
- Espresso Cheesecake: Indulge in the sophisticated blend of rich coffee and creamy cheesecake.
- Lemon Meringue Cheesecake: A bright, zesty, and airy cheesecake topped with a delicate meringue.
- Mini Cheesecakes: Perfect for individual servings or when you need a smaller, bite-sized treat.
- Oreo Cheesecake: A fan-favorite, featuring crushed Oreo cookies in both the crust and the creamy filling.
Your Full Instant Pot Cheesecake Recipe
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Instant Pot Cheesecake
Equipment
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Instant Pot
Ingredients
Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter melted
Cheesecake:
- 24 ounces cream cheese room temperature
- ¾ cup granulated sugar
- ⅔ cup sour cream room temperature
- 2 teaspoons vanilla extract
- 2 large eggs room temperature
- 1 tablespoon all purpose flour
- 2 tablespoon heavy cream
Optional Toppings:
- fresh berries
- whipped cream
Instructions
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Spray a 7 or 8 inch springform pan with nonstick baking spray and set aside. Add 1 cup of water to the bottom of your instant pot and then place the trivet in the pot.
Prepare Graham Cracker Crust
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Mix graham cracker crumbs, sugar, and butter in a small bowl. Press the crumb mixture into the bottom of the prepared springform pan and about an inch or two up the sides. Cover tightly with plastic wrap and place in the freezer while you prepare the cheesecake filling.
Prepare Cheesecake
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In a large mixing bowl or the bowl of a stand mixer, beat together the cream cheese and sugar until smooth and combined, about 2 to 3 minutes on medium speed.
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Mix in the sour cream and vanilla extract and continue beating, just until smooth. Do not overmix.
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Add the eggs, one at a time, mixing on low speed or with a spoon just until incorporated. Do not overmix.
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Stir in flour and heavy cream just until combined.
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Remove the crust from the freezer and remove the plastic wrap.
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Pour the cheesecake filling into the crust. Gently tap the springform pan on the counter several times to bring any bubbles to the surface. Continue tapping gently until all of the bubbles have popped. If you have any stubborn bubbles, use the tip of a knife to pop them.
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Cover the top of the pan with a paper towel. Make sure the paper towel is long enough that it can be wrapped under the pan. Note, the paper towel should not be touching the cheesecake. (The paper towel will absorb any excess moisture.) Cover the cheesecake loosely with aluminum foil, using the foil to keep the paper towel in place.
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Create a foil sling for the instant pot by folding heavy duty foil into two strips about 18 inches long. Place the two strips crosswise (they should form an X) underneath the cheesecake and then use the sling to lower the cheesecake into the instant pot. (Slings are really useful with instant pots so consider purchasing a silicone sling.)
Pressure Cook Cheesecake
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Seal the instant pot and set to pressure cook for 24 minutes. Allow the instant pot to naturally release steam for 10 full minutes before releasing the rest of the pressure manually.
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Carefully lift the cheesecake from the instant pot using the foil sling and then carefully remove the foil and paper towel from the top of the cheesecake.
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Look for the outside edge to be set and the center to have a slight jiggle to it. You can use a thermometer in the middle of the cheesecake, you’re looking for 140°F-150°F. If the cheesecake is not fully cooked, return to the instant pot and pressure cook for an additional 5 minutes.
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Bring the cheesecake to room temperature, sitting out for at least 2 hours. Run a knife gently around the edge of the pan to release the cheesecake. Cover tightly with plastic wrap and refrigerate for at least 6 hours or overnight
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Remove the cheesecake from the springform pan, garnish as desired and serve.
Notes
Instant Pot Springform Pan (7 to 8 inches)
Storage Information
You can store leftover cheesecake in the refrigerator for up to 1 week. Make sure to wrap tightly with plastic wrap or place in an airtight, ziploc bag.
You can also freeze this cheesecake for up to 2 months. Wrap tightly in plastic wrap, followed by foil and then place in an airtight, freezer safe ziploc bag. Thaw overnight in the refrigerator before serving.