When I first tried making cheesecake in a Ninja Foodi, I was skeptical.
Could this little gadget really make a dessert that feels rich, creamy, and indulgent without setting off my gluten radar? Spoiler alert: it can, and it does—beautifully.
This cheesecake has become a favorite in my house, whether it’s a holiday gathering or just a Tuesday treat. Plus, the fact that I can easily make it gluten-free means everyone gets a slice of the happiness.
Let’s get right to it, shall we?
Tips & Substitutions
- No sour cream? Use Greek yogurt.
- Need dairy-free? Swap out the cream cheese and sour cream with plant-based alternatives.
- Extra crunch: Add crushed nuts like pecans or almonds to the crust for extra texture.
- Flavor twist: Want a citrusy vibe? Add a tablespoon of lemon zest to the filling.
Serving Suggestions
Slice it up and top with fresh berries for a pop of color and natural sweetness. If you’re feeling fancy, a little whipped cream and a mint leaf on each slice will make it feel like something out of a café. Got leftovers? (Doubtful.)
Store in an airtight container in the fridge for up to five days.
Ninja Foodi Cheesecake (Gluten-Free Optional)
- Total Time: 4 hours 50 minutes
- Yield: 8 slices 1x
- Diet: Gluten Free
Description
A creamy, indulgent cheesecake made in the Ninja Foodi, with a buttery gluten-free crust and smooth filling. Perfect for any occasion!
Ingredients
Crust:
- 1 ½ cups gluten-free graham cracker crumbs (or regular if gluten isn’t an issue)
- 5 tbsp unsalted butter, melted
- 2 tbsp sugar
Filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 2 tbsp cornstarch (keeps it smooth and helps it set)
Topping (optional but worth it):
- Fresh berries (strawberries, blueberries, or raspberries)
- Drizzle of honey or homemade berry compote
Instructions
- Prep the crust: Mix the graham cracker crumbs, melted butter, and sugar in a bowl until it feels like wet sand. Press this mixture firmly into the bottom of a greased 7-inch springform pan. Pop it in the freezer while you prepare the filling.
- Make the filling: Beat the softened cream cheese and sugar together until smooth and fluffy. Add the eggs one at a time, mixing gently after each addition. Stir in the vanilla, sour cream, and cornstarch until everything is silky smooth.
- Assemble: Pour the filling over the chilled crust, spreading it evenly with a spatula. Cover the pan tightly with aluminum foil to prevent any condensation from ruining your cheesecake.
- Cook: Pour 1 ½ cups of water into the Ninja Foodi pot, and place the trivet inside. Carefully set the covered springform pan on the trivet. Seal the lid, set to high pressure, and cook for 35 minutes. Once done, let it naturally release for 10 minutes before manually releasing any remaining pressure.
- Cool down: Carefully lift the cheesecake out using tongs or oven mitts (it’ll be hot!). Remove the foil and let it cool at room temp for an hour. Then, transfer it to the fridge and let it chill for at least 4 hours or overnight if you’ve got the patience.
Notes
Can be made gluten-free or regular. Great with fresh fruit toppings.
- Prep Time: 15 minutes
- Chilling Time: 4 hours
- Cook Time: 35 minutes
- Category: Pressure Cooking
- Method: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 17g
- Sodium: 230mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
