Instant pot strawberry cheesecake starts with a creamy and dense cheesecake base that’s topped with a homemade fresh strawberry sauce. An impressive, decadent (yet easy) dessert that’ll impress your family and friends!
Why this recipe works
We’re starting this instant pot strawberry cheesecake off with a delicious graham cracker crust followed by a simple blend of cream cheese and all the fixings for a classic creamy cheesecake. Lastly, you’ll be making your own fresh strawberry sauce to top it all off.
Using a classic cheesecake base for this recipe opens up a world of possibilities. We made instant pot cherry cheesecake last time, and now we’re on to this pretty strawberry version. However, you can use any type of berry sauce or toppings you’d like, that’s what so great about this recipe.
RELATED: you might also like this recipe – No Bake Strawberry Cheesecake Bars
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
TOPPING – You’ll make an easy fresh strawberry sauce for the topping here, but you can substitute it with a homemade strawberry jam or a store-bought strawberry pie filling. Blueberry, blackberry, or homemade cherry pie filling would be great as well. You could also leave this cheesecake plain if that’s your preference or top it with caramel or chocolate ganache.
CRUST – The crust is made with graham crackers, melted butter, and sugar. You can use chocolate graham crackers in place of the regular crackers, and if graham crackers aren’t available to you, vanilla wafers, crumbled cookies, or digestive biscuits make great replacements.
CHEESECAKE – Using room temperature ingredients is important for the best creamy texture and for avoiding lumps. To help your cream cheese come to room temperature, remove from the packaging and cut into cubes. Separate the cubes on a plate and allow to sit at room temp for around 30 minutes. Do not skip out on the flour or substitute, flour is important for firming up the cheesecake as well the eggs which act as your bonding agent. Buy large eggs, not jumbo as that can change the science of the recipe.
How to Make Instant Pot Strawberry Cheesecake
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Pour the water into the bottom of a 6 qt Instant Pot. Prepare a 7 inch springform pan by placing a parchment round into the bottom and grease the sides of the pan with cooking spray or butter.
- Combine the graham cracker crumbs with the melted butter until well mixed. Press the mixture tightly into the bottom of your springform pan. Place the crust into the freezer while you prepare the cheesecake filling.
- In a large bowl, add the cream cheese and granulated sugar. Use an electric mixer to blend the cream cheese mixture until smooth and creamy. Add the eggs in, one at a time, until mixed in. Next, blend in the sour cream, flour, and vanilla extract until just combined.
- Remove the crust from the freezer and pour the cheesecake filling into the crust. Smooth out the top of the cheesecake with a small spatula or frosting knife.
- Wrap the pan tightly with aluminum foil to prevent excess moisture from dripping onto the cheesecake. Lower the cheesecake on the trivet inside of the Instant Pot and close the lid. Set the steam valve to seal and choose manual high pressure for 35 minutes. Naturally release the steam for 10 minutes after cooking, and then quick release any remaining steam.
- Cool the cheesecake on the counter for 15 minutes before placing in the refrigerator to chill. Chill for at least 6 hours or overnight.
- Mix together the water and cornstarch. Add the diced strawberries, granulated sugar, and cornstarch slur to a small saucepan. Cook on medium high heat, stirring occasionally, until the strawberries soften and the sauce thickens. Remove from heat and allow to cool before serving.
- When ready to serve, remove the cheesecake from the springform pan and top with strawberry sauce. Slice the cheesecake and serve, enjoy!
Frequently Asked Questions & Expert Tips
Yes, you can freeze this instant pot strawberry cheesecake. We’d recommend holding off on the topping if you plan on freezing your cheesecake. To do so, let it cool completely, wrap your cheesecake in plastic wrap, then again in freezer paper. It can be kept in the freezer for around 4-5 months. When ready to serve, allow to thaw completely and top with strawberry sauce.
You can store your cheesecake in an air tight container or covered in plastic wrap in the refrigerator for 3-4 days.
With using a pressure cooker comes condensation. Don’t fret, you can gently blot up the excess moisture with a paper towel. Placing tin foil over the top of the cheesecake in the instant pot should help to avoid this.
Yes, it’s actually best to make this cheesecake ahead of time. Instant pot cheesecake will need to fully cool off before you pop it in the refrigerator to chill. Allow for a minimum 4 hours, but preferably overnight. See the above question for instructions on freezing your cheesecake.
Serving Suggestions
Instant pot strawberry cheesecake can be quite the filling dessert. Pair it with grilled chicken or pork chops with a side of roasted asparagus or carrots. Cut into 8 or 12 slices depending on the amount of guests you have.
A fun idea for serving cheesecake to a crowd is to set up a station with a few different options of toppings. Slice the cheesecake plain and let your guests choose whether they’d like blueberry, strawberry, or cherry topping. Don’t forget the whipped cream and fresh strawberries!
More Instant Pot Recipes
- Instant Pot Lasagna
- Instant Pot Sloppy Joe
- Instant Pot Mac and Cheese
- Instant Pot Cherry Cheesecake
- Instant Pot Mississippi Pot Roast
- Instant Pot Lemon Curd Cheesecake
- Instant Pot Oreo Cheesecake
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Instant Pot Strawberry Cheesecake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
Crust
- 1 ½ cup graham cracker crumbs
- 6 Tbsp unsalted butter melted
Cheesecake
- 16 oz cream cheese softened at room temperature
- ½ cup granulated sugar
- 2 eggs large, at room temperature
- ¼ cup sour cream
- 3 Tbsp all purpose flour sifted
- 1 tsp vanilla extract
- 1 ½ cup water for bottom of the instant pot
- cooking spray
Strawberry Sauce
- 1 cup strawberries diced
- ¼ cup granulated sugar
- 1 Tbsp cornstarch
- 2 Tbsp water
Things You’ll Need
Before You Begin
- Store leftovers in an airtight container in the refrigerator for 4-5 days.
- Room temperature cream cheese and eggs will produce the best results.
- The cheesecake will be slightly jiggly in the center after cooking and will finish setting after being chilled. If the cheesecake is too runny, return to the Instant Pot to cook for another 5-10 minutes.
- Springform pans are recommended for easy release of the cheesecake. Use a warm butter knife to pull around the edges for the cheesecake if you’re having trouble releasing it from the pan.
Instructions
- Pour the water into the bottom of your Instant Pot. Prepare your springform pan by placing a parchment round into the bottom and grease the sides of the pan with cooking spray or butter.
- Combine the graham cracker crumbs with the melted butter until well mixed. Press the mixture tightly into the bottom of your springform pan. Place the crust into the freezer while you prepare the cheesecake filling.
- In a large bowl, add the cream cheese and granulated sugar. Use a hand or electric mixer to blend the cream cheese mixture until smooth and creamy. Add the eggs in, one at a time, until mixed in. Next, blend in the sour cream, flour, and vanilla extract until just combined.
- Remove the crust from the freezer and pour the cheesecake filling into the crust. Smooth out the top of the cheesecake with a small spatula or frosting knife. Wrap the pan tightly with aluminum foil to prevent excess moisture from dripping onto the cheesecake.
- Lower the cheesecake on the trivet inside of the Instant Pot and close the lid. Set the steam valve to seal and choose manual high pressure for 35 minutes. Naturally release the steam for 10 minutes after cooking, and then quick release any remaining steam.
- Cool the cheesecake on the counter for 15 minutes before placing in the refrigerator to chill. Chill for at least 6 hours or overnight.
Making the strawberry sauce
- Mix together the water and cornstarch. Add the diced strawberries, granulated sugar, and cornstarch slur to a small saucepan. Cook on medium high heat, stirring occasionally, until the strawberries soften and the sauce thickens. Remove from heat and allow to cool before serving.
- 1When ready to serve, remove the cheesecake from the springform pan and top with strawberry sauce. Slice the cheesecake and serve, enjoy!
Nutrition
Amanda Davis
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