Instant Pot Rainbow Cheesecake

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recipe by Dana Angelo White

  • Time icon
    Total Time
    1hr 20mins
  • Serves icon
  • Calories icon

Reduced-fat cream cheese and Greek yogurt help lighten up this classic recipe, which was inspired by my mom (who makes the best darned cheesecake on the planet).

Inspired by:

recipe updated Feb 4, 2020


  • Graham crackers icon
    Graham crackers
    1 cup (about 84 g)
  • Cream cheese icon
    Cream cheese
    227 g (about 1 cup)
  • Low-fat cream cheese icon
    Low-fat cream cheese
    227 g (about 1 cup)
  • Egg icon
    2 (about 100 g)
  • Butter icon
    1 tbsp (about 14.4 g)
  • Granulated sugar icon
    Granulated sugar
    1 ½ tsp (about 6.38 g)
  • Granulated sugar icon
    Granulated sugar
    ¾ cup (about 134.64 g)
  • Low-fat greek yogurt icon
    Low-fat greek yogurt
    ¼ cup (about 80.85 g)
  • Vanilla extract icon
    Vanilla extract
    2 tsp (about 8.8 g)
  • Water icon
    1 cup (about 240 g)
  • Mixed fresh fruit icon
    Mixed fresh fruit
    as needed


  • kCook icon Wooden spoon
  • kCook icon Instant Pot
  • kCook icon Inner pot
  • kCook icon Springform pan - 9 x 3"
  • kCook icon Medium bowl
  • kCook icon Rack
  • kCook icon Medium bowl

Step preview

  1. Pre-heat oven - 175°C
  2. Add butter, graham crackers and granulated sugar to a clean medium bowl
  3. Mix well
  4. Transfer mixture to springform pan evenly and press down
  5. Bake - 8 min, 175°C
  6. Set aside and let cool
  7. Add cream cheese, low-fat cream cheese and granulated sugar to a clean medium bowl
  8. Mix until light and fluffy - medium speed
  9. Reduce the mixer speed to low
  10. Add egg to the medium bowl one by one while mixing
  11. Mix low-fat greek yogurt and vanilla extract into the medium bowl
  12. Pour batter into crust
  13. Cover with foil
  14. Place a clean rack in the inner pot
  15. Add water to the inner pot
  16. Carefully lower the springform pan onto the rack
  17. Close and lock the lid and turn the steam release handle to Sealing
  18. Pressure cook - Manual, Low, 35 min
  19. Natural release
  20. Lift the pan out of the pot, and set aside to cool
  21. Cover with foil
  22. Chill in fridge - 6 hr
  23. Top with mixed fresh fruit
  24. Serve chilled
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