Instant Pot Strawberry Crunch Cheesecake
This Instant Pot Strawberry Crunch Cheesecake has a creamy cheesecake layer, baked on a Nilla Wafer crust, and covered with strawberry shortcake crumbles!
Ingredients
Crust
- 1 1/2 cups Nilla Wafer crumbs
- 3 Tablespoons butter melted
Filling
- 3 8 oz. packages cream cheese room temperature- I recommend using a name brand such as Philadelphia
- 1/2 cup Dixie Crystals granulated sugar
- 2 Tablespoons flour
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
- 2 eggs
Topping:
- 10 golden Oreo cookies
- 2 Tablespoons strawberry Jell-o mix
- 3-4 Tablespoons whipped cream
- 1/4 cup strawberry topping or preserves
Instructions
Crust
- Preheat your oven to 350 degrees/F.
- Add Nilla Wafers to a food processor until you get about 1 1/2 cups of crumbs. Add in the melted butter and pulse until combined.
- Pour into the bottom of a greased 7″ springform pan and use your hand or the back of a spoon to press and form a crust bringing the crumbs up about 1 inch on the sides.
- Bake the crust for 10 minutes or until golden. Remove and cool on a wire rack.
Filling
- In the bowl of a stand mixer (or use a hand mixer) with a paddle attachment, cream the cream cheese for 3-4 minutes or until completely smooth and there are no lumps.
- Slowly pour in the sugar and flour and mix until just combined.
- Add vanilla and heavy cream. Mix on low speed until combined. Slowly increase the speed to high for about 1 minute,
- Scrape the sides and bottom of the bowl and make sure there are no lumps. Give one final mix before adding the eggs.
- Add the eggs one at a time and mix just until the yolk disappears into the batter.
- Pour the batter into the prepared crust and gently tap the bottom of the pan on the counter to release any air bubbles.
- Cover the pan completely with aluminum foil. Add one cup of water into the inner pot of your Instant Pot and add in the trivet,
- Place the cheesecake on top of the trivet and set your pot to high pressure for 40 minutes and allow to naturally release.
- Once you can open the pot, remove the cheesecake and allow to cool to room temperature on a wire rack.
- Place the cheesecake in the refrigerator to set for at least 6 hours but overnight is recommended.
Topping:
- Add the Oreo cookies into the food processor and pulse 5-6 times until you get a coarse crumb. Remove half of the crumbs and place in a small bowl.
- Add the Jell-o mix and whipped cream into the bowl and use a fork to combine.
- Place the strawberry crumbs back in the food processor and pulse 2-3 times until well incorporated.
- Remove the cheesecake from the refrigerator and spread the strawberry topping in an even layer on top of the cheesecake.
- Sprinkle the crumbles over top the strawberry topping.
- Serve and enjoy!
Notes
It is not recommended to refrigerate this cheesecake as the crumbles tend to become soggy. However, if you must store the cheesecake, make sure it is an airtight container to prevent the crumbles from absorbing any moisture.
Keep any left overs in an airtight container in the refrigerator for up to three days.
Keep any left overs in an airtight container in the refrigerator for up to three days.
Equipment
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