Introduction
This Instant Pot Strawberry Cheesecake brings the classic diner dessert right to your kitchen with incredible ease. You get a perfectly creamy, dense, and crack-free cheesecake without even turning on your oven, topped with a sweet, glossy strawberry compote. It’s the ultimate impressive yet almost-foolproof dessert for any occasion.
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 springform pan by lightly coating the bottom and sides with cooking spray.
- In a bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press firmly into the bottom of the prepared pan to form an even crust. 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, about 2-3 minutes.
- Add the eggs, one at a time, beating until just incorporated after each addition. Scrape down the sides of the bowl.
- Mix in the sour cream, sifted flour, and vanilla powder (use half this amount if you prefer less rich vanilla flavor). Beat on low speed just until the batter is smooth and uniform, being careful not to overmix.
- Pour the filling over the chilled crust. Tap the pan gently on the counter to release any large air bubbles.
- Cover the pan tightly with aluminum foil. Pour the 1 1/2 cups of water into the inner pot of your Instant Pot. Place the covered cheesecake pan on a trivet with handles and lower it into the pot.
- Secure the lid, set the valve to “Sealing,” and select Manual/Pressure Cook on High Pressure for 35 minutes. When the cooking cycle is complete, let the pressure release naturally for 15 minutes, then perform a quick release for any remaining pressure.
- Carefully remove the cheesecake. Uncover it, and run a thin knife around the edge to loosen it from the pan. Let it cool completely at room temperature, then refrigerate for at least 6 hours, preferably overnight.
- Make the strawberry topping: In a small saucepan, combine the diced strawberries and 1/4 cup sugar. Cook over medium heat until the strawberries soften and release their juices, about 5-7 minutes.
- In a small bowl, create a slurry by mixing the cornstarch with 2 tablespoons of water. Stir the slurry into the simmering strawberries. Continue to cook, stirring constantly, until the mixture thickens into a glossy compote, about 1-2 minutes. Remove from heat and let it cool completely.
- To serve, spread the cooled strawberry compote over the chilled cheesecake. Slice and serve.
Variations
- Swirl Version: Instead of a top layer, drop spoonfuls of the strawberry compote onto the cheesecake batter before cooking. Use a knife to gently swirl it into a marbled pattern.
- Single-Serve Style: Divide the crust and batter among small, oven-safe ramekins or mason jars. Reduce the cooking time to 15-18 minutes under high pressure.
- Chocolate Graham Crust: Swap the graham cracker crumbs for chocolate graham cracker crumbs for a deeper flavor.
- Lemon Zest Twist: Add the zest of one lemon to the cheesecake batter for a bright, citrusy note.
Tips for Success
- Room Temperature is Key: Ensure your cream cheese, eggs, and sour cream are truly at room temperature to prevent a lumpy batter and ensure a smooth texture.
- Sift the Flour: Sifting the flour prevents lumps in the filling and contributes to a velvety consistency.
- Chill Thoroughly: Patience is essential. A full overnight chill in the refrigerator firms up the cheesecake perfectly for clean slicing.
Storage & Reheating
Store the cheesecake covered in the refrigerator for up to 5 days. The strawberry topping is best added just before serving if storing for more than a day. This cheesecake is meant to be served cold and does not require reheating; for the best texture, simply let slices sit at room temperature for 10 minutes before enjoying.
FAQ
Can I use a different type of pan?
A 6-inch or 7-inch springform pan is required to fit inside most 6-quart Instant Pots. Using a pan with a removable bottom is crucial for easy removal and slicing.
Why is my cream cheese filling lumpy?
This is almost always due to cream cheese that is not soft enough. Let it sit out for at least 2 hours, or gently microwave it in 10-second bursts until it yields to light pressure.
Do I need to use the trivet?
Yes, the trivet (preferably with handles) is necessary to keep the pan elevated above the water, preventing the crust from getting soggy and allowing for even steam circulation.
Can I double this recipe?
You cannot double it in one pan, as it won’t fit. You can make two separate cheesecakes by cooking them sequentially or by using a stackable pans accessory designed for the Instant Pot.
What can I use instead of sour cream?
Full-fat plain Greek yogurt is the best direct substitute and will yield a very similar tang and texture.
My strawberry topping is too runny.
Cook it a little longer to reduce, or add an extra 1/2 teaspoon of cornstarch mixed with water (a slurry) and simmer until thickened. Remember it will thicken further as it cools.