Cannoli Cheesecake with Mascarpone {Instant Pot/Pressure Cooker Recipe}

I can’t even tell you how AMAZING this cannoli cheesecake was.  Well I can. It was AMAZING.  Although I really can’t take credit for the overall recipe, I can take credit for adapting it to my Instant Pot.  Making cannolis is NOT my thing. I leave this to the experts but making cheesecakes is.  Boy oh boy this one is a keeper. If you’re not off to the store already for the ingredients, stop reading, go to the bottom, and head to the store. This is GOOD!

If you are intimidated to make this cheesecake, don’t. It was SIMPLE.  Just don’t eat the batter because you’ll want a straw.

I have become such a huge fan of my Instant Pot. I actually have two now.  Totally worth it and so glad I added these appliances to my kitchen. Anyone else a pot head?  This recipe takes only a few minutes to whip up and even shorter time in the Instant Pot.  You will want to make sure that you have the right size pan for the job.

Here are a couple that I recommend because it’s crucial that your pan fits IN your Instant Pot:


Fat Daddio 6 inch pan

Fat Daddio 7 inch pan


6 inch springform pan

7 inch springform pan

I think you should give this recipe a try. It’s not super sweet and sometimes if you’re like me you need a balance that doesn’t make the eyes twitch up!


Make sure to pin this to you Instant Pot board.

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Cannoli Cheesecake with Mascarpone {Instant Pot/Pressure Cooker Recipe}
-14 servings
-14 servings
  1. Pulse the shortbread to fine crumbs in a food processor or beating with rolling pin in plastic bag. Add the melted butter and salt and pulse until the mixture has the texture of wet sand. Press into the bottom of a 6-7-inch springform pan.
  2. In a stand mixer fitted with the paddle attachment, beat the cream cheese, mascarpone and sugar on medium-high speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl occasionally with a rubber spatula. Add the vanilla and lemon zest; beat on medium speed until combined. Add the eggs, one at a time, beating after each addition until just combined. Scrape down the sides of the bowl and mix again. Remove the bowl from the mixer and fold in the chocolate chips.
  3. Pour the batter into your springform pan. Cover the pan with a paper towel and then a piece of foil. Set aside.
  4. Inside of your pressure cooker, add one cup of water and place trivet on top of the water. Gently lower the spring form pan on top of the trivet into the pressure cooker.
  5. Put on the lid to the pressure cooker and set to "sealing". Press Manual (High) for 36 minutes for 6 in spring form pan and 40 minutes for a 7 in spring form pan.
  6. When the time is up, allow for the pressure cooker to come to a natural release for 10 minutes then vent so the remaining pressure is released.
  7. Take the cheesecake from the pressure cooker and remove the foil and paper towel. Let cool for about 30 minutes.
  8. Replace the paper towel and foil and put in refrigerator for at least 6-8 hours. Cut and enjoy!
  9. For topping, microwave chocolate chips and heavy cream in bowl for 30 seconds to 1 minute. Stir until melted and drizzle over the top.
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8 thoughts on “Cannoli Cheesecake with Mascarpone {Instant Pot/Pressure Cooker Recipe}”

  • Guessing the 1/2 cup of choco chips and whipping cream is for the drizzle on top but I don’t see any instructions for that?

    Making this for my family’s Christmas celebration next weekend, can’t wait to try it!

  • Would love to try this recipe, but have 2 questions: You mention salt once in the recipe, but twice in the instructions. Salt in the crust, and salt in the filling. Do you use it in both? AND where does the whipping cream come in?? Thanks for the clarification 🙂

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