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Instant Pot Strawberry Cheesecake

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!
Prep Time 10 mins
Cook Time 40 mins
Set Time 6 hrs
Total Time 6 hrs 50 mins
Course Dessert
Cuisine American
Servings 8 servings

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.
Keyword Butterfinger cheesecake, Easy Dessert Recipes, instant pot cheesecake recipes, instant pot strawberry cheesecake, Strawberry Cheesecake