Introduction
This Instant Pot Strawberry Cheesecake delivers the classic creamy, rich dessert with a fraction of the effort and no risk of a cracked top. You get a perfectly set, velvety filling atop a buttery crust, all crowned with a glossy homemade strawberry sauce. It’s a stunning, restaurant-quality treat made possible by the magic of your pressure cooker.
Prep & Cook Time
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes (plus 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
- Prepare the crust by mixing the graham cracker crumbs with the melted unsalted butter in a medium bowl until the crumbs are evenly moistened.
- Lightly coat a 7-inch springform pan with cooking spray. Press the crumb mixture firmly and evenly into the bottom of the pan. Place the pan in the freezer to set while you make the filling.
- Using a hand mixer or stand mixer, beat the softened cream cheese and 1/2 cup granulated sugar on medium speed until completely smooth and creamy, about 2-3 minutes.
- Add the eggs one at a time, beating on low speed after each addition until just combined. Scrape down the sides of the bowl.
- Remove the pan from the freezer. Pour the cheesecake filling over the chilled crust. Tap the pan gently on the counter to release any large air bubbles.
- Cover the pan tightly with a piece of foil. Pour the 1 1/2 cups of water into the inner pot of your Instant Pot. Place the trivet that came with the pot inside.
- Create a foil sling by folding a long piece of foil into a strip. Carefully lower the covered pan onto the trivet using the sling as handles.
- Secure the lid, set the valve to “Sealing,” and select the Manual/Pressure Cook setting on High Pressure for 35 minutes. Allow for a 10-minute Natural Pressure Release (NPR) when the cook time is complete, then carefully turn the valve to “Venting” to release any remaining pressure.
- While the cheesecake cooks, make the strawberry sauce. In a small saucepan, combine the diced strawberries and 1/4 cup granulated sugar. Cook over medium heat for 5-7 minutes, until the strawberries break down and become juicy.
- In a small bowl, make a slurry by whisking together the cornstarch and 2 Tbsp water until smooth. Stir this slurry into the strawberry mixture. Continue cooking for 2-3 more minutes, stirring constantly, until the sauce thickens. Remove from heat and let it cool.
- After pressure is fully released, open the Instant Pot lid. Carefully use the foil sling to lift the hot cheesecake out. Remove the foil cover from the pan. The center should be slightly jiggly but set.
- Before serving, carefully remove the springform ring. Top the chilled cheesecake with the cooled strawberry sauce. Slice and serve.
Variations
- Mixed Berry Sauce: Substitute the diced strawberries with an equal mix of raspberries, blueberries, and blackberries for a vibrant, tart sauce.
- No-Bake Style: Skip the strawberry sauce and top the chilled cheesecake with a simple arrangement of fresh, sliced strawberries just before serving.
- Individual Portions: Divide the crust and batter among 4-6 small ramekins or mason jars. Reduce the pressure cook time to 15-18 minutes for perfectly personal desserts.
- Chocolate Swirl: Before cooking, dollop 2-3 tablespoons of melted chocolate or chocolate sauce onto the batter and use a toothpick to gently swirl it for a marbled effect.
Tips for Success
- Ensure your cream cheese and eggs are truly at room temperature to prevent a lumpy batter and ensure a smooth, creamy texture.
- Don’t skip the step of sifting the flour; it prevents lumps in your filling and helps it incorporate more evenly.
- Use the foil sling! It is the safest and easiest way to lower and retrieve the hot pan from the Instant Pot.
- For the cleanest slices, dip your knife in hot water and wipe it clean between each cut.
Storage & Reheating
Store the cheesecake covered in the refrigerator for up to 5 days. The strawberry topping is best added just before serving or stored separately. Cheesecake is best served cold and should not be reheated.
FAQ
Can I use frozen strawberries for the sauce?
Yes, you can use frozen diced strawberries. There’s no need to thaw them first; just add them directly to the saucepan and follow the sauce instructions. You may need to cook them for an extra minute or two.
My springform pan is 8 inches, is that okay?
A 7-inch pan is recommended for the proper height and to ensure it fits in most 6-quart Instant Pots. An 8-inch pan will result in a thinner cheesecake, and you may need to reduce the cook time by 3-5 minutes to prevent overcooking.
Why is there water in the bottom of the Instant Pot?
The water creates the steam necessary to build pressure and provides a moist, gentle heat that cooks the cheesecake evenly and prevents it from drying out or cracking.
Do I have to use the trivet?
Yes, the pan must be elevated on the trivet. Placing it directly in the water will result in a soggy crust and improper cooking.
How do I know the cheesecake is done?
After the pressure cook and natural release, the center should have a slight, uniform jiggle (like Jell-O) when you gently shake the pan. It will firm up completely as it chills.
Can I make this without a springform pan?
A 7-inch round cake pan can be used in a pinch, but lining it with parchment paper for easy removal is crucial. A springform pan is highly recommended for the cleanest presentation.