Instant Pot Strawberry Cheesecake is rich, creamy, and surprisingly simple to prepare in the Instant Pot. It yields a dense, velvety texture and can be made as a full-size cheesecake or as individual mini cheesecakes.
This cheesecake is finished with a bright strawberry compote, though a raspberry sauce or other fruit topping would work beautifully as well.
Instant Pot Cheesecake
Making cheesecake in the Instant Pot is straightforward and reliably yields excellent results. For a smooth, even filling, the key is to use room temperature cream cheese, heavy cream, and eggs so the ingredients blend together without lumps.
Remove these dairy and egg ingredients from the refrigerator about two hours before you begin so they reach room temperature.
Blind Baking the Crust
To avoid a soggy base, prepare the graham cracker crust properly. You can freeze the crust while assembling the filling, but blind baking it for a few minutes at 325°F produces a crisper, more stable crust that holds up well after pressure cooking.
Cheesecake Filling
Blend the filling gently and add the eggs last. Overbeating introduces too much air and can cause the top to crack or become overly puffy. Use a food processor, a hand mixer, or mix by hand, working in short pulses and scraping the bowl as needed.
Add the eggs one at a time and mix only until just combined. This keeps the texture dense and silky, which is ideal for pressure-cooked cheesecakes.
Strawberry Compote Topping
The strawberry compote is made by simmering quartered strawberries with sugar and lemon juice, then thickening with a little cornstarch. It cools into a glossy, naturally sweet topping that complements the creamy cheesecake perfectly.
Instant Pot Strawberry Mini Cheesecakes
This recipe also adapts easily to mini cheesecakes. Use 4-inch springform pans and divide the crust and filling into three equal portions. For mini versions, bake the crusts at 325°F for 6 minutes, then pressure cook the filled pans for 11 minutes with an 18-minute natural release. Let them cool and chill overnight before topping with compote.
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📖 Recipe
Instant Pot Strawberry Cheesecake (Option for Mini Cheesecakes)
Dana
Equipment
- Mini Cheesecake Springform Pans
- Instant Pot
Ingredients
Cheesecake Filling
- 16 oz cream cheese, room temp
- 2 eggs, room temp
- ½ cup heavy cream, room temp
- ¾ cup white sugar
- 2 tbsp cornstarch
- 2 tsp vanilla extract
- ¼ tsp salt
- 2 tsp lemon juice
Graham Crust
- 4 tbsp butter, melted
- 12 graham crackers, finely crushed
- ⅛ tsp salt
- 3 tsp brown sugar
Strawberry Topping
- 1 cup strawberries, quartered
- ¾ cup granulated sugar
- 1 tsp lemon juice
- 1 tsp cornstarch
Instant Pot
- 1 cup water
Instructions
- Preheat oven to 325°F.
- Combine finely crushed graham crackers, ⅛ tsp salt, and brown sugar.
- Melt the butter and mix into the graham mixture.
- Spray the bottom and sides of the springform pan with baking spray.
- Press the graham cracker crust into the bottom and up the sides of the pan. Bake the crust for 15 minutes.
- Meanwhile, in a food processor or with a mixer, combine room temperature cream cheese and heavy cream, blending with short pulses.
- Add sugar, cornstarch, vanilla, salt, and lemon juice. Pulse until incorporated, scraping sides as needed.
- Add the room temperature eggs one at a time, blending with short pulses until just combined.
- Pour the filling into the prepared springform pan and let it settle. Tap the pan gently on the counter to release air bubbles and smooth the top.
- Pour 1 cup of water into the Instant Pot and place the trivet. Create a sling from foil or use a silicone sling.
- Place the cheesecake on the trivet, close the lid, set to Manual (High) and cook for 35 minutes.
- Allow a natural release for 18 minutes before opening the lid.
- Carefully remove the cheesecake, blot any surface moisture with a paper towel, and let it rest on the counter for 10 minutes.
- Chill the cheesecake in the refrigerator for 24 hours before removing from the pan and adding the topping.
Strawberry Compote
- In a small saucepan, combine strawberries, sugar, and lemon juice. Heat until bubbly.
- Stir in cornstarch and cook until thickened, then remove from heat and cool.
- Spread the cooled compote over the chilled cheesecake and serve.
Notes
To prepare mini cheesecakes: divide the crust among three 4-inch springform pans and bake the crusts at 325°F for 6 minutes. Divide the filling evenly, pressure cook for 11 minutes, and allow an 18-minute natural release. Chill overnight before topping.
Nutrition
Nutritional information is an estimate and may vary.
© Mama Needs Cake
