If you’re on the hunt for a dessert that brilliantly combines creamy tanginess with a burst of citrus sunshine, this Instant Pot Creamsicle Cheesecake Recipe is going to blow you away! Imagine biting into smooth layers of orange-infused cheesecake, each with its own vibrant hue and flavor intensity, all wrapped up in a buttery graham cracker crust. Using the Instant Pot not only speeds up the process but locks in moisture and flavor, making this dreamy, retro-inspired cheesecake a delightful centerpiece for any occasion. Trust me, once you try this Instant Pot Creamsicle Cheesecake Recipe, it will quickly become a favorite in your recipe collection.
Ingredients You’ll Need
These ingredients are simple but thoughtfully chosen to create the perfect balance of flavors and textures. Each one plays an essential role — from the crumbly, buttery graham cracker crust setting the foundation, to the fresh oranges giving that authentic creamsicle pop, and the smooth cream cheese that delivers the lusciousness you crave.
- Graham crackers (1 sleeve, crushed): Provides the classic, slightly sweet and crunchy base for the crust.
- Butter (3 tablespoons, melted): Binds the crumbs together and adds richness to the crust.
- Sugar (1 heaping tablespoon plus 2 cups): Sweetens the crust and cheesecake filling perfectly.
- Oranges (2 large, ripe): Freshly sliced for serving, and adding vibrant citrus flavor.
- Cream cheese (32 ounces, softened): The creamy heart of the cheesecake, making it irresistibly smooth.
- Vanilla extract (1 tablespoon): Enhances the overall flavor with a warm, sweet note.
- Lemon juice (1 teaspoon): Adds a subtle tang to balance the sweetness.
- Eggs (2 large): Essential for the cheesecake’s structure and creamy texture.
- Sour cream (1/4 cup): Adds extra creaminess and a slight tang for depth.
- Goodman’s Orange Extract (1 and 1 teaspoon): Infuses that distinct creamsicle orange flavor into the layers.
- Neon Orange food coloring gel (1/2 teaspoon and 1 teaspoon): Gives the layers vibrant sunset hues without affecting taste.
- Cream cheese frosting (ready-made or canned): For piping pretty dollops that crown the cheesecake spectacularly.
How to Make Instant Pot Creamsicle Cheesecake Recipe
Step 1: Prepare the Crust
Start by crushing the graham crackers in a blender until finely ground. Combine the crumbs with sugar, then mix in the melted butter until everything holds together like moist sand. Line your springform pan with parchment paper and firmly press the crust mixture evenly into the bottom. Pop this into the freezer to set while you prep the layers.
Step 2: Ready the Oranges
Wash and dry your oranges carefully, then slice them into rounds. Cover them well and refrigerate — these will serve as fresh, bright garnishes later for your cheesecake slices.
Step 3: Mix the Base Cheesecake Batter
In your stand mixer, beat softened cream cheese until it’s completely smooth and creamy. Add vanilla and lemon juice for added depth, then incorporate the eggs one at a time, blending well after each addition to ensure a silky texture. Mix in sugar and sour cream, whipping on high speed until the batter is luscious and smooth.
Step 4: Divide and Flavor Your Layers
Split the cheesecake batter into three portions. Keep one third plain in the mixing bowl for the middle layer. In the first extra bowl, stir in 1 teaspoon of Orange Extract and half a teaspoon of Neon Orange gel for the top lighter orange layer. In the second bowl, add a few drops of Orange Extract and a full teaspoon of Neon Orange gel for a richer, deeper orange hue to create the bottom layer.
Step 5: Assemble the Layers in the Pan
Take your crust out of the freezer and pour in the darkest orange batter first, smoothing it out. Carefully layer the plain white cheesecake next, followed by the light orange batter. For added flair, drop a few dots of Neon Orange gel on the top layer and use a knife to gently swirl the gel through — just be gentle to avoid mixing into the white layer below.
Step 6: Set Up the Instant Pot and Cook
Make a sturdy foil sling about 2 feet long and roughly 3 inches wide by folding it several times. Place the springform pan on the sling and lower it carefully onto the trivet inside the Instant Pot filled with 1 cup of water. Fold the sling sides up along the Instant Pot walls so it stays secure and out of the way of the lid.
Step 7: Pressure Cook Your Cheesecake
Seal the Instant Pot lid and ensure the valve is set to “SEALING.” Choose the MANUAL setting and program 45 minutes cook time. Once finished, let the pressure release naturally without rushing it, then carefully remove the lid. Lift the cheesecake out with your sling and place it on a wire rack to cool thoroughly. For best texture and flavor, refrigerate overnight to allow it to set and firm up completely.
Step 8: Add the Finishing Touches
When ready to impress, spoon cream cheese frosting into a piping bag and adorn each slice with big, fluffy dollops around the edges and right in the center. Nestle a fresh orange slice on the top center dollop for that perfect creamsicle look and burst of citrus with every bite.
How to Serve Instant Pot Creamsicle Cheesecake Recipe
Garnishes
Fresh orange slices are a classic finishing touch, adding a juicy, tangy pop that complements the creamy cheesecake perfectly. You can also sprinkle a little grated orange zest on top for even more citrus aroma and color.
Side Dishes
Pair this cheesecake with a light berry compote or a delicate mint salad to balance the richness. A chilled glass of sparkling water with fresh lemon and orange slices also makes a refreshing companion.
Creative Ways to Present
Try serving individual mini cheesecakes in ramekins, or construct a layered cheesecake parfait using the three colored layers for visual appeal. Another fun idea is drizzling a bit of white chocolate or orange sauce over each slice before plating for extra indulgence.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers tightly wrapped in plastic wrap or stored in an airtight container in the refrigerator. This cheesecake will stay fresh and delicious for up to 4 days, making it perfect to prepare ahead for gatherings.
Freezing
If you want to freeze the cheesecake, wrap it thoroughly with several layers of plastic wrap and then a layer of aluminum foil to prevent freezer burn. Frozen cheesecake stays good up to 2 months; thaw overnight in the fridge before serving to regain its creamy texture.
Reheating
Cheesecake is best served chilled, so avoid reheating; instead, let any thawed slices sit at room temperature for 15-20 minutes to take the chill off before enjoying the full flavor and creamy richness.
FAQs
Can I use other citrus instead of oranges?
Absolutely! Lemons or tangerines can work beautifully, just keep the extract and zest in line with the fruit you choose to maintain the creamy, citrus balance.
Is it possible to make this cheesecake without an Instant Pot?
Yes, you can bake this cheesecake in a water bath inside a conventional oven at 325°F for about 60 minutes, but the Instant Pot speeds up cooking time and creates a moist texture that’s hard to beat.
How do I prevent cracks on the cheesecake surface?
Mix the batter thoroughly but gently, avoid overbeating, and use the gentle natural pressure release of the Instant Pot to ensure the cheesecake cooks evenly and stays smooth.
Can I make this recipe vegan or dairy-free?
This recipe relies heavily on cream cheese and sour cream, which are dairy-based, so substituting for vegan alternatives may require some experimentation to get the texture just right.
What’s the purpose of the foil sling in the Instant Pot?
The foil sling makes it safe and easy to lower and lift the springform pan into and out of the Instant Pot without disturbing the delicate layers of your cheesecake.
Final Thoughts
Trust me when I say this Instant Pot Creamsicle Cheesecake Recipe is a total game-changer for cheesecake lovers and citrus fans alike. It’s bright, creamy, and perfectly layered with colors and flavors that bring the nostalgic creamsicle to life in every bite. Whether you’re serving it for a special celebration or treating yourself on a sunny afternoon, this recipe will quickly become a heartfelt favorite. So grab your Instant Pot and get ready to create a cheesecake that’s as fun to make as it is to eat!
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Instant Pot Creamsicle Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 15 hours 45 minutes (including cooling and refrigeration)
- Yield: 6 servings
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
Description
This delightful Instant Pot Creamsicle Cheesecake combines the creamy richness of classic cheesecake with the bright, refreshing flavors of ripe oranges and a vibrant creamsicle twist. Featuring a buttery graham cracker crust and layered with subtly flavored orange-infused cheesecakes, this no-bake pressure-cooked dessert is perfect for those craving a citrusy, smooth treat with an eye-catching presentation. The addition of cream cheese frosting dollops and fresh orange slices adds an elegant finish, making it an ideal dessert for gatherings or special occasions.
Ingredients
Crust
- 1 sleeve graham crackers (crushed in blender)
- 3 Tablespoons butter (melted)
- 1 heaping Tablespoon sugar
Filling
- 2 large ripe oranges
- 32 ounces cream cheese (softened)
- 1 Tablespoon vanilla extract
- 1 teaspoon lemon juice
- 2 large eggs
- 2 cups sugar
- 1/4 cup sour cream
- 1 teaspoon Goodman’s Orange Extract
- 1 teaspoon Neon Orange food coloring gel
Topping
- Cream cheese frosting (recipe or canned)
- Fresh orange slices (for garnish)
Instructions
- Prepare the crust: Place the crushed graham cracker crumbs and sugar into a bowl and mix well. Melt the butter in the microwave and pour it into the graham cracker mixture. Stir until fully combined. Line a 6-7 inch springform pan with parchment paper and press the crust mixture firmly into the bottom of the pan. Freeze the crust while preparing the filling.
- Prepare the oranges: Wash and dry the oranges, then slice them. Cover the slices and refrigerate until serving.
- Mix the cream cheese base: In a stand mixer bowl, beat the softened cream cheese until smooth. Scrape the bowl and add vanilla extract and lemon juice, mixing again until smooth. Add eggs one at a time, blending well after each addition. Add sugar and sour cream, then beat on high speed until the mixture is creamy and smooth.
- Divide the batter: Divide the cheesecake batter evenly into three parts: leave one third in the mixing bowl and transfer the other two thirds into separate bowls for coloring and flavoring.
- Make the top orange layer: To one bowl, add 1 teaspoon of orange extract and about 1/2 teaspoon of neon orange food coloring gel. Stir until combined to create the light orange top layer.
- Make the bottom orange layer: To the other bowl, add a few drops of orange extract and approximately 1 teaspoon of neon orange food coloring gel for a darker orange bottom layer. Stir until fully mixed.
- Assemble layers in the pan: Remove the crust from the freezer. Pour the dark orange cheesecake layer into the pan first, followed by the uncolored white cheesecake layer. Finally, pour the lighter orange layer on top. Add a few drops of neon orange gel on the surface of the top layer and gently swirl with a knife, being careful not to mix into the white layer beneath.
- Prepare for Instant Pot cooking: Create a foil sling about 2 feet long and 3 inches wide by folding aluminum foil multiple times. Place the springform pan onto the sling, then carefully lower it into the Instant Pot lined with the trivet and containing about 1 cup of water. Fold the loose ends of the sling up and against the Instant Pot walls to prevent interference with the lid.
- Cook the cheesecake: Seal the Instant Pot lid and set the valve to ‘Sealing’. Press the MANUAL button and set the cooking time to 45 minutes. Allow the pressure to build and let it naturally release once done. Ensure the float valve is down before opening the lid. Use the sling to carefully lift the cheesecake out and set it on a wire rack to cool. Once cooled, cover and refrigerate overnight to fully set and firm up before slicing.
- Serve: When ready to serve, pipe cream cheese frosting in large dollops around the edges and in the center of each slice. Place a fresh orange slice on top of the center dollop for garnish. Cut into 2-inch pieces and enjoy your vibrant, creamy creamsicle cheesecake!
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the batter.
- Using a foil sling helps safely lower and lift the cheesecake in and out of the Instant Pot.
- The natural release is crucial to prevent cracking and overcooking.
- Refrigerating overnight improves flavor and texture for a firm cheesecake.
- Adjust the amount of food coloring to achieve your desired shade of orange.
- This cheesecake is best served chilled and can be stored covered in the refrigerator for up to 3 days.
- If you don’t have Goodman’s Orange Extract, other orange flavor extracts can be substituted.
