Kirbie's Cravings

Instant Pot 3 Ingredient Japanese Cheesecake

Instant Pot Japanese Cheesecake on a white plateThree ingredient Japanese cheesecake is made even easier in the Instant Pot. The result is a light, fluffy, cotton-soft Japanese style cheesecake made in much less time.

A few weeks ago I shared with you my results in making the 3 Ingredient Japanese Cheesecake. While I enjoyed the results, I wanted to find a way to make the process even easier. And now I have!
a slice of Japanese Cheesecake
I may never go back to making Japanese cheesecake the traditional way. This method is so convenient with delicious results.
a close-up of Japanese Cheesecake
What I love about this recipe is that it cooks faster than the oven method and you don’t need a water bath. The cake does shrink after it’s finished, but it doesn’t collapse and the end result is a soft and fluffy Japanese-style cheesecake.

You can eat it right away but for best results, refrigerate for several hours as it will allow the cheese flavor to develop more fully. This is usually recommended for any Japanese-style cheesecake.close-up of one piece of Japanese Cheesecake

Special Tools for this Recipe

Instant Pot 7-in-1 Multi-Functional Pressure Cooker (6 Quart version)* | Wilton 6 x 3 inch round cake pan*

*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).

Instant Pot 3 Ingredient Japanese Cheesecake

Servings: 5 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Dessert
Cuisine: Japanese
Light and fluffy Japanese-style cheesecake is even easier in the Instant Pot.
5 from 11 votes


  • 3 large eggs
  • 4 oz white chocolate chips
  • 4 oz full fat cream cheese softened to room temperature


  • Line the inside of your cake pan with parchment paper. To properly line your cake pan, cut a circle that will fit the bottom of the pan and a long strip that covers the rest of the inside of the pan. Spray the inside of your cake pan with a cooking oil spray before lining with the parchment paper pieces so that the parchment paper stays in place.
  • Separate your eggs. Keep the egg whites in the fridge until ready to use. Make sure your egg whites do not touch any oil, water or other ingredients or they will not whip to a meringue state if contaminated.
  • Melt chocolate either over the stove or the microwave. For the stove you can use a double boiler, or melt the chocolate in a large glass bowl sitting on top of a simmering small pot of water. For the microwave method, microwave at 20 second intervals, stirring in between, until chocolate is completely melted and smooth.
  • Add in the cream cheese and whisk until smooth. If your cream cheese is still too hard, soften slightly in microwave. Make sure your batter is completely smooth before adding in the egg yolks. Add in the egg yolks and whisk until smooth.
  • Beat your egg whites on high speed with an electric mixer until glossy, stiff peaks form. Make sure they are stiff peaks and not just soft peaks (The tips of the peaks should stand straight up rather than fold over. Check out this reference guide). This is key to keeping your cake from collapsing.
  • Add one third of the egg whites to your yellow batter. Gently fold in the egg whites with a spatula until just incorporated and there are no large lumps or large white streaks. Fold in another one-third. Fold in the final one-third.
  • Pour batter into prepared cake pan.
  • Add 1 1/2 cups of water to your Instant Pot. Place the trivet that came with the pot inside. Place your cake pan directly on top of the trivet, so that it should not touch the water.
  • Seal your Instant Pot. Set to manual, high pressure, for 17 minutes. Allow the cake to naturally release as it will continue to cook and set during the natural release.
  • Once the natural release is finished, carefully remove cake from pan. For best tasting results, refrigerate for several hours as it will allow the cheese flavor to more fully develop. However, the cake can be eaten right away but it will have a more eggy souffle-like taste. This is normal for Japanese-style cheesecakes. You cake will also shrink as it cools, but it should not collapse. Dust with powdered sugar before serving.



I used the Instant Pot 7-in-1 Multi-Functional Pressure Cooker (6 Quart Version)* and Wilton 6 x 3 inch round cake pan* to make this recipe
*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!


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90 comments on “Instant Pot 3 Ingredient Japanese Cheesecake”

  1. I wonder if a small amount of lemon zest would brighten it up?  Add to the final batter?

  2. Can I bake this traditionally without a
    pressure cooker or insta-pot?

  3. 5 star because it looks great. Question is: can you make it in a regular pressure cooker? As I have several I don’t plan to buy an Instant Pot.

    • I only own an Instant Pot so I have not tested it with regular pressure cooker. I think it should work but timing may be different.

  4. I love Japanese cheese cake but I’m not much of a baker. This recipe was straight forward and easy to follow. Not to mention much easier and faster than baking. It turned out just the way I like it. Fluffy and lightly sweet. Thank you for sharing! Question, how do I make the cream cheese not lumpy? I left it in room temperature for about 5 hours, but had to manually press the lumps flat when mixing with the melted white chocolate.

    • I’m so glad it worked out for you. What brand of cream cheese did you use? I always use Philadelphia brand when making cheesecake. When I use other brands I always have lumps also but the Philadelphia one always mixes easily.

  5. So I made this exactly as per your recipe and it was perfect….unfortunately so easy to make, I’m gonna get fat! Now I’ve made it again and used dark chocolate chips. Came out excellent but not quite as light and fluffy as the original and a little more shrinkage than the original. I’m not a great chocolate lover and this is extreme chocolate but adding whipped cream and fresh raspberries or strawberries and it was superb! Next time I’m going to try milk chocolate and the one after that will be pumpkin spice chips! Thanks for fattening me up! ?

  6. You mentioned melting chocolate, which wasn’t an ingredient. Is this supposed to be a chocolate cheesecake?

  7. I added mascarpone cheese and butter using your original recipe, turned out well. Next time, I would cut down the amount of white chocolate by 50%, way too sweet for my taste with 4 oz. Thank you for sharing this simple and easy to do recipe.

    • I’m glad you got it to work for you!

    • Mascarpone IS sweetened cream cheese, that’s the cause of your sweetness.

      • This comment is misleading. Mascarpone is a milder fresh cheese from France. It isn’t as sour as cream cheese but it isn’t a sweetened form of cream cheese. It predates cream cheese. If anything, it just wouldn’t offer as much to contrast with the sweetness of the chocolate. 

  8. I accidently got egg yolk into the egg whites while separating the egg, so ended up just beating the egg yolk & whites together for 10 min, & it still came out fine!

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