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Instant Pot Strawberry Cheesecake

Course Dessert
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 6 hours 50 minutes
Servings 8 servings
This Instant Pot Strawberry Cheesecake screams summer time. Creamy cheesecake on a graham cracker crust and topped with fresh, homemade strawberry topping. You will definitely want to add this one to your recipe book!

Ingredients
  

Crust

  • 1 1/2 cups Graham cracker crumbs
  • 4 Tablespoons Butter melted

Filling

  • 2 8 oz. packages cream cheese room temperature
  • 1/2 cup granulated sugar
  • 2 Tablespoons flour
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream room temperature
  • 2 eggs

Topping

  • 1 cup fresh strawberries- diced
  • 1/4 cup granulated sugar
  • 1 Tablespoon cornstarch dissolved in 1 Tablespoon water
  • Whipped Cream

Instructions

Crust

  • Preheat your oven to 350 degrees F. and prepare a 7″ springform pan by spraying generously with non-stick spray and set aside.
  • Add graham crackers 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 for 10 minutes then remove to a wire rack to cool.

Filling

  • In the bowl of a stand mixer (or use a hand mixer) with a paddle attachment, cream the cream cheese for 5-6 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 mix until smooth and combined.
  • Slowly pour in heavy cream and 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 filling 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 for 10 minutes.
  • 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 strawberries and sugar in a small sauce pan and heat over medium-high heat stirring occasionally until the sugar is completely melted and the berries start to soften.
  • Add the cornstarch and 1 Tablespoon water into a small bowl and whisk until the cornstarch is dissolved. Pour the slurry into the strawberries and whisk until slightly thickened.
  • Remove from heat and allow to cool to room temperature then add on top of the cheesecake before serving.
  • Top with whipped cream and serve.
  • Store in an air tight container in the refrigerator for up to three days.

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