Instant Pot Strawberry Cheesecake

If you’re looking for an easy and delicious dessert recipe, look no further than this Instant Pot Strawberry Cheesecake!

It’s perfect for a special occasion or any time you want something sweet and decadent. Best of all, it’s made in the Instant Pot, so there’s hardly any work involved. Just let the machine do its thing and voila! You’ll have a perfectly cooked cheesecake that’s bursting with strawberry flavor. Serve it with a dollop of whipped cream on top and enjoy!

If you have not used the Instant Pot to make baked desserts, you are truly missing out. Every single cheesecake made in the Instant Pot comes out amazing. This is a great and easy dessert you can make for any special occasion. I love making this in the summer when fresh strawberries are in season. 

There is nothing like a perfect slice of cheesecake. Rich, smooth, and delicious. 

Why make pressure cooker strawberry cheesecake

Now, if you are worried about making a cheesecake in the Instant Pot, let me tell you it is simpler than you think, and the results will amaze you.

Once you try a cheesecake in the Instant Pot, you will never prepare it any other way; it is straightforward. Here are some of the best reasons to make an Instant Pot Cheesecake:

• Shortens the cooking time.
• No need to bother with a water bath, which is sometimes tricky.
• A perfect cheesecake every time.
• No need to turn on the oven on hot summer days, meaning your kitchen will remain cool.
• Great for holidays, when your oven is busy.
• The texture of the cheesecake is amazing, restaurant quality.

Ingredients Needed For Instant Pot Strawberry Cheesecake

Here are the simple ingredients, you will need:

• Graham Crackers: Use whole graham crackers, and crush them, or use crushed graham crackers. 
• Butter: Use unsalted butter.
• Ground Cinnamon: Adds a bit of spice to the cheesecake.
• Cream Cheese: Use room temperature cream cheese, use either low-fat or full-fat cream cheese. 
• Granulated Sugar: Adds some sweetness to the cheesecake. 
• Sour Cream: Use low-fat or full-fat sour cream
• All-Purpose Flour: You can make this with either gluten-free all-purpose flour or regular all-purpose flour.
• Vanilla Extract: For best flavor, use pure vanilla extract, rather than imitation
• Eggs: Use room temperature eggs.
• Sliced Strawberries: Add freshly sliced strawberries. 

How To Cook Strawberry Cheesecake In  Instant Pot

Here are the simple steps for making instant pot strawberry cheesecake:

Crust: 

• To make the crust, start by spraying your springform pan with cooking spray.
• In a small bowl, mix the graham cracker crumbs, ground cinnamon,  and melted butter. 
• Then press the mixture into the prepared springform pan, press firmly, and cover about 1 inch along the side. 
• Place into the freezer to firm up while you prepare the filling.

Filling:

• In a medium-sized mixing bowl, blend the cream cheese, sugar, room temperature sour cream, lemon juice, flour, and vanilla. Use a whisk, and whisk until smooth.
• Slowly fold in the eggs, mixing well after each egg.
• Pour the filling into the crust.
• Add the water to the Instant Pot bowl, add your trivet, and place the cheesecake on top of the trivet.
• Place your lid onto the Instant Pot, and place the vent to seal.
• Set manual high pressure for 25 minutes. 
• When the time is up, do a natural release.
• When the pressure has all been released, remove the cheesecake and then place it into the refrigerator overnight.

Topping:

• Add the strawberries, lemon juice, vanilla, and sugar to the Instant Pot bowl, then press the saute button.
• Bring the strawberry mixture to a small simmer, simmer for about 10 minutes, constantly stirring, 
• In a small bowl, mix the cornstarch and water, making a cornstarch slurry. Add it to the strawberry mixture. and  Mix in the rest of the strawberries, pour the topping into a small bowl.
• Let the strawberry mixture cool. Once it’s cool, pour on top of the cheesecake. 

Instant pot strawberry cheesecake recipe tips

• Use Room Temperature Ingredients: Use cream cheese, eggs, and other ingredients are at room temperature before mixing. This helps create a smooth, lump-free batter.
• Prepare the Crust Carefully: Press the graham cracker crust firmly into the bottom of the pan.
• Don’t Overmix the Batter: Mix the batter just until the ingredients are combined.
• Use a Water Bath or Foil Sling: Wrap the cheesecake pan in foil and place it on a trivet with water underneath.
• Natural Release for Best Texture: After the cooking time is up, allow the pressure to naturally release for 10-15 minutes.
• Chill the Cheesecake: Once cooked, allow the cheesecake to cool at room temperature before refrigerating for at least 4 hours or overnight.
• Prepare the Strawberry Topping Separately: For a vibrant strawberry topping, prepare it separately by cooking fresh or frozen strawberries with a bit of sugar and lemon juice until they’re soft and syrupy.
• Use a Springform Pan: A 7-inch springform pan fits well in most Instant Pots and makes it easy to remove the cheesecake without damaging it.
• Avoid Overfilling the Pan: Leave some space at the top of the cheesecake pan for the cake to expand slightly during cooking.
• Decorate Just Before Serving: Add whipped cream, fresh strawberries, or extra strawberry sauce just before serving to keep the toppings fresh and vibrant.

Instant pot strawberry cheesecake recipe faqs

Can I use frozen strawberries for the topping? Yes, you can use frozen strawberries for the topping. Simply thaw them first and cook with a bit of sugar and lemon juice until they become soft and syrupy.

What size pan should I use for Instant Pot cheesecake? A 7-inch springform pan works best for most Instant Pots. It fits perfectly inside the pot and allows the cheesecake to cook evenly.

How do I prevent my cheesecake from cracking? To prevent cracking, ensure all your ingredients are at room temperature before mixing, avoid overmixing the batter, and use a natural pressure release after cooking. Wrapping the pan in foil and using a water bath can also help maintain moisture and prevent cracks.

How long should I chill the cheesecake before serving? It’s best to chill the cheesecake for at least 4 hours, but overnight is ideal. This allows the flavors to develop fully and ensures the cheesecake sets properly.

Can I make a gluten-free crust for the cheesecake? Yes, you can use gluten-free graham crackers or cookies for the crust. Simply substitute them in the same way you would with regular graham crackers.

What if I don’t have a springform pan? If you don’t have a springform pan, you can use any oven-safe dish that fits inside your Instant Pot. Just make sure to line it with parchment paper for easier removal.

Do I need to use a foil sling to lower the cheesecake into the Instant Pot? While not strictly necessary, a foil sling makes it much easier to lower the cheesecake into the Instant Pot and remove it once cooked. It helps prevent accidents and ensures the cheesecake remains intact.

Can I add other flavors to the cheesecake? Absolutely! You can add a bit of vanilla extract, lemon zest, or even swirl some strawberry puree into the batter for extra flavor.

How do I store leftover cheesecake? Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. You can also freeze it for longer storage—just wrap it tightly in plastic wrap and aluminum foil.

Why is my cheesecake still jiggly in the center after cooking? A slight jiggle in the center is normal and will firm up as the cheesecake cools and sets. If it seems too soft, you can cook it for an additional 2-3 minutes under pressure, then allow a natural release.

Equipment Used

• Fat Daddios makes some of the best cheesecake pans, I used either a 6 x 3 inch or 7×3 pan. They are easy to remove.
• OXO GOOD GRIPS PRESSURE COOKER BAKEWARE SLING, RED

More Instant Pot Recipes

• INSTANT POT MONKEY BREAD
• PRESSURE COOKER (INSTANT POT)-VANILLA CHEESECAKE
• INSTANT POT, THE EASIEST JIFFY MINI CORN 

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