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Instant Pot goat cheesecake on a cake stand with fresh figs and honey
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5 from 2 votes

Instant Pot Fig Goat Cheesecake

My Instant Pot fig goat cheesecake is rich, creamy yet light, and subtly sweet. It’s perfect with a drizzle of honey and in season figs.
Prep Time15 mins
Cook Time30 mins
Refrigerated time8 hrs
Course: Dessert
Cuisine: American
Servings: 8 servings
Author: Vy Tran


  •  Instant Pot Duo Crisp Pressure Cooker or an Instant Pot that fits a 7-inch springform pan
  • 7-inch springform pan


Amaretti crust

  • 6 ounces amaretti cookies, ground
  • 4 tbsps unsalted butter, melted

Cheesecake filling

  • 8 ounces cream cheese, room temp
  • 10 ounces goat cheese, room temp
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 cup heavy cream
  • 1/4 tsp salt
  • 1 tsp lemon zest
  • 1 pint fresh figs for serving
  • 2 tbsps honey for drizzling


  • To make the crust, combine the ground amaretti crumbs and melted butter in a small bowl. Pat the mixture into a 7-inch springform pan. Refrigerate for 1 hour. 
  • Coat the pan with cooking spray. Lay a 10-inch square of paper towel on a 10-inch square of foil and use it the wrap the base of the cheesecake. With the paper towel in between the pan and foil, it will help absorb the moisture and prevent the crust from becoming soggy. Repeat the same process to cover the top of the cheesecake so there won't be any condensation forming on the cheesecake filling.
  • To make the filling, in a bowl of stand mixer fitted with the paddle attachment, beat the cream cheese, goat cheese, and sugar until the mixture is very smooth.
  • On medium-low speed, beat in the eggs, one at a time, scraping down the sides of the bowl between additions.
  • Add in the lemon zest, salt, and heavy cream and beat until smooth.
  • Pour the filling into the prepared pan, smooth the top with a spatula, and give the pan a few taps to get rid of any bubbles.
  • Wrap the pan bottom with the prepared paper towel and foil squares. Cover the top of the pan with prepared paper towel and foil squares.
  • Fill the pressure cooker with 1 cup of hot water.
  • Place the pan on top of the steamer rack with handle and lower both into the pressure cooker. If you don't have a steamer rack with handle, place a steamer rack in the pot and then lower the cake pan onto the rack using a homemade sling. 
  • Cover and cook on high pressure for 30 minutes. Let the pressure release naturally for 10 minutes, and then release the remaining pressure manually.
  • Lift the pan out of the pressure cooker and transfer it to a wire rack. Remove the foil.
  • The center of the cheesecake will still be wobbly; it will set further as it cools. 
  • Let the cheesecake cool to room temperature before refrigerating.
  • Cover the cooled cake with plastic wrap and transfer it to the refrigerator to chill for at least 8 hours and preferably overnight to firm up.
  • When ready to serve, release the springform sides and place the cheesecake on a platter. Top with fresh figs and drizzle with honey.