instant pot cheesecake with strawberry topping

Chrissy_Hackley avatar
By Chrissy Hackley
from Vestal, NY

When I first got my electric pressure cooker, I bought every accessory available at the time for it. I have loved using it to make a variety of dishes including desserts! This is a simple, quick to put together cheesecake. The sauce isn't too sweet which is nice with this cheesecake, but you can make it sweeter to your taste preference. This cheesecake never lasts long in our house!

serves 8 small pieces
prep time 20 Min
cook time 50 Min
method Pressure Cooker/Instant Pot

Ingredients For instant pot cheesecake with strawberry topping

  • CRUST
  • 3/4 c
    graham cracker crumbs
  • 2 Tbsp
    melted butter
  • 2 Tbsp
    sugar
  • CHEESECAKE FILLING
  • 16 oz
    cream cheese, softened
  • 1 Tbsp
    cornstarch
  • 2 tsp
    vanilla extract
  • 2 lg
    eggs, room temp
  • 1/2 c
    sugar
  • PRESSURE COOKER
  • 1 c
    water
  • STRAWBERRY TOPPING
  • 3 c
    frozen strawberries
  • 2 Tbsp
    water
  • 2 tsp
    cornstarch
  • 1/2 c
    sugar
  • 2 tsp
    lemon juice
  • 1 tsp
    vanilla

How To Make instant pot cheesecake with strawberry topping

  • 1
    Crust: combine ingredients for crust and mix well. Using the bottom of a glass or measuring cup press crust into a spring form pan that fits in the pressure cooker. Set aside.
  • 2
    Filling: Beat cream cheese until smooth. Add the rest of ingredients for filling and beat just until incorporated. Don't over mix.
  • 3
    Pour filling into crust. Cover tightly with foil. Place water in the pressure cooker and lower into pressure cooker onto a trivet/wrack. Lock lid, seal, and set on low pressure for 40 minutes. Allow to natural release for 10 minutes. Then do a quick release. Remove from pressure cooker. Allow to cool at room temp for at least 45 minutes. Place in fridge for at least 3 hours but better if overnight.
  • 4
    While cheesecake is cooking make topping: In a sauce pan combine cornstarch and water. Stir in strawberries, sugar, lemon juice, and vanilla. Cook uncovered for 3-5 minutes stirring occasionally over medium low heat or until thick and bubbly. Cover and refrigerate. Serve sauce on the side for those who want it. Enjoy!

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