Instant Pot Strawberry Cheesecake

Introduction

Imagine a perfectly creamy, impossibly smooth cheesecake with a strawberry swirl that comes together without even turning on your oven. This Instant Pot Strawberry Cheesecake delivers restaurant-quality results with minimal fuss, right on your countertop.

Prep & Cook Time

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: About 4 hours (includes cooling/chilling time)

Servings: 8

Ingredients

• 1 1/2 cup graham cracker crumbs
• 6 Tbsp unsalted butter (melted)
• 16 oz cream cheese (softened at room temperature)
• 1/2 cup granulated sugar
• 2 eggs (large, at room temperature)
• 1/4 cup sour cream
• 3 Tbsp all purpose flour (sifted)
• 1 tsp vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• 1 1/2 cup water (for bottom of the instant pot)
• cooking spray
• 1 cup strawberries (diced)
• 1/4 cup granulated sugar
• 1 Tbsp cornstarch
• 2 Tbsp water

Instructions

1. Make the Strawberry Swirl: In a small saucepan, combine the diced strawberries and 1/4 cup sugar. Cook over medium heat for 5-7 minutes until berries soften and release juice. In a small bowl, mix the cornstarch with 2 Tbsp water to create a slurry. Stir the slurry into the strawberry mixture and cook for another 1-2 minutes until thickened. Remove from heat, let cool slightly, then blend or mash with a fork until mostly smooth. Set aside.
2. Prepare the Pan: Lightly coat a 7-inch springform pan with cooking spray. In a bowl, mix graham cracker crumbs with melted butter until well combined. Press the mixture firmly and evenly into the bottom of the prepared pan. Place the pan in the freezer while you make the filling.
3. Make the Filling: Using a hand mixer or stand mixer, beat the softened cream cheese and 1/2 cup sugar on medium speed until completely smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl.
4. Assemble: Pour the cheesecake filling over the chilled crust. Dollop about 4-5 spoonfuls of the cooled strawberry sauce over the top. Use a knife or skewer to gently swirl the sauce into the filling.
5. Cook: Pour 1 1/2 cups water into the bottom of your Instant Pot. Place the cheesecake pan on a trivet with handles. Lower the trivet into the pot. Secure the lid, set the valve to “Sealing,” and select Pressure Cook (or Manual) on HIGH for 35 minutes.
6. Cool: Once the cooking cycle is complete, let the pressure release naturally for 15 minutes, then carefully perform a quick release for any remaining pressure. Open the lid, remove the cheesecake using the trivet handles, and let it cool on a wire rack for about 1 hour. It will be slightly puffed and will settle as it cools.
7. Chill: Once at room temperature, cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight, before serving.

Variations

• Chocolate Crust: Replace the graham cracker crumbs with an equal amount of chocolate cookie or Oreo crumbs (filling removed).
• Clean Swirl: For a more distinct marbled look, don’t swirl the strawberry sauce. Instead, after pouring the filling, drop spoonfuls of sauce on top and run a knife in straight lines back and forth across the pan.
• Individual Servings: Divide the crust and filling between 4-6 small (4 oz) mason jars or ramekins. Reduce the cooking time to 15 minutes with a 10-minute natural release.
• Sauce Topping: Skip swirling the strawberry mixture into the batter entirely and instead, serve it as a fresh sauce drizzled over each slice.

Tips for Success

• Room temperature is key: Ensure your cream cheese, eggs, and sour cream are truly at room temperature to prevent a lumpy filling.
• Prevent Cracks: Avoid overmixing the batter after adding the eggs, and always use a natural pressure release for at least 15 minutes to prevent drastic temperature changes.
• Seal the Crust: Use the bottom of a flat glass or measuring cup to press the crust firmly and evenly into the pan; this prevents it from crumbling when sliced.
• Check for Doneness: The center of the cheesecake should still have a slight jiggle (like Jell-O) when you gently shake the pan after cooking; it will firm up completely while chilling.

Storage & Reheating

Store the cheesecake, covered, in the springform pan or on a plate in the refrigerator for up to 5 days. For longer storage, you can freeze the whole cheesecake or individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge. No reheating is needed or recommended.

FAQ

Can I use frozen strawberries?

Yes, you can. Use them directly from frozen in the strawberry swirl step, but expect a slightly longer cooking time to break them down and evaporate extra liquid.

My springform pan is 9 inches. Can I use it?

It’s not recommended. A 7-inch pan is ideal as it fits inside the Instant Pot and provides the proper height for the cheesecake. A 9-inch pan will yield a very thin cheesecake that may overcook.

Why is my filling lumpy?

This is almost always due to cream cheese that is too cold. Make sure it is softened at room temperature for at least 2-3 hours. You can also beat it alone for a full minute before adding sugar to ensure smoothness.

Do I need to cover the pan with foil before cooking?

It’s a good precaution to prevent condensation from dripping onto the cheesecake. Create a foil sling under the pan or loosely tent a single piece of foil over the top before lowering it into the pot.

Can I make this without a springform pan?

Yes, a 7-inch round cake pan will work. Line the bottom with parchment paper. You will need to use a foil sling to carefully lift the solid cheesecake out after cooking and chilling.

What if I don’t have a trivet?

You can create a sling from aluminum foil to lower and lift the pan. The water in the bottom of the pot is essential, so the pan must be elevated, not sitting directly in the water.