Instant Pot Strawberry Cheesecake + How To Make Patriotic For The 4th of July


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If you have an Instant Pot, and have never made a Cheesecake in it, you’re totally missing out!  Instant Pot Cheesecake is really easy to make, and might just become your new go-to dessert for yourself and for bringing to parties! The Foolproof Recipe below is for making a traditional Strawberry Cheesecake in your Instant Pot and how to transform it into a fun, Patriotic dessert!

I am a part of a Facebook group called “Instant Pot Community”, and I saw people posting their cheesecakes, and I was totally inspired.  I’m not going to lie, as inspired as I was, I was definitely intimidated to make it. But after making the first one, and seeing how truly easy it is, I was excited for the opportunity to make more.

How To Make Instant Pot Strawberry Cheesecake

Making a Cheesecake in your Instant Pot couldn’t be easier.  Below I will list the steps you need to take to make a Foolproof Instant Pot Strawberry Cheesecake every time!

Tools & Equipment

Instant Pot (6 qt or 8 qt)
– Trivet (comes with Instant Pot)
– Hand Mixer
7″ Springform Pan (this is the one I use)
– Spatula
– Mixing Bowl

Ingredients

Allowing ingredients to come to room temperature before making your cheesecake is crucial for Instant Pot Cheesecake success.

Crust
– ½ cup graham cracker crumbs
– 4 tbsp butter, melted
– 1 tbsp brown sugar
– pinch salt
Cheesecake Filling
– 2, 8 oz cream cheese
– 2 eggs
– ⅔ cup sugar
– ½ cup sour cream
– 2 tbsp cornstarch
– 2 tsp vanilla
– 2 tsp powdered vanilla coffee creamer, optional
– pinch salt
Strawberry Topping
– 1 lb strawberries
– ¼ cup sugar
– ½ lemon, juiced and zested
– 3 tbsp water
– 1 tbsp cornstarch
– 2 tbsp strawberry jam

Make The Crust

The first step in making the crust is to prepare your springform pan by lining it with parchment or giving it a good spray with non-stick spray.  Some pans come with pre-cut rounds for your pan, making it really easy.

Having very finely ground graham cracker crumbs is also crucial to cheesecake success.  To do this, you can use a food processor, or place the graham crackers in a ziplock bag, and give the kids a rolling pin, and crush them with the rolling pin.

Add all ingredients together in a small bowl until well combined.  Pour mixture into prepared pan, and using your fingers, a spoon, or a mason jar, gently press down the crumbs to form an even layer.

To make this Cheesecake for 4th of July, add some blue food paste when mixing ingredients together.  For the bright blue color in the crust, I used Wilton blue food gel.

Place crust in freezer while preparing Cheesecake filling.

Prepare Cheesecake Filling

Be sure to not over mix or over whip the filling.

In a small bowl, combine sugar, salt, cornstarch and powdered coffee creamer (if using).

Add cream cheese to a large bowl, and with mixer on low speed, lightly beat cream cheese.

With mixer on low speed, slowly add sugar mixture to cream cheese, scraping down the sides of the bowl as needed.

Beat in vanilla and sour cream until just combined.

One at a time, beat in eggs, until just combined, scraping down the sides of the bowl as needed.

Pour filling over partially frozen crust.

Tap cheesecake pan on counter, and use a fork to remove as many air bubbles as you can.

Cook & Chill Cheesecake

Place trivet in Instant Pot and add 1 ½ cups water.  Press SAUTE and allow water to come to a boil.  Once boiling, carefully place cheesecake pan on trivet.

Place lid on Instant Pot, and position valve to sealing position.  Cook on MANUAL HIGH PRESSURE for 26 minutes.

Allow for full NATURAL pressure release – this should take about 15-20 minutes.  Carefully remove lid.

Remove cheesecake from Instant Pot, and gently blot the surface to remove any additional condensation.

Let cool on countertop for 20 minutes.  Use a butter knife and gently run the knife between the cheesecake and the pan, and remove sidewall.  Allow cheesecake to finish cooling completely. Once cheesecake has cooled on the countertop, place it in the fridge and let cool for at least 4 hours to overnight.

Prepare Strawberry Topping

While cheesecake is cooling, prepare Strawberry Topping.  Make sure that topping is completely cooled before adding to cheesecake, or the cheesecake will melt.  This topping is so good, you’re going to want to put it on everything!

Hull strawberries and cut into quarters, or thick slices.

In a small saucepan, add cornstarch and water, and mix with a fork until cornstarch has dissolved.  Add the remaining ingredients to pot, and stir to combine.

Cook over medium heat, and bring to a simmer.  Stirring constantly, allow to simmer for 10 minutes.  Turn off heat, leaving pot on the burner.  After 5 minutes, remove from burner, and let Strawberry Topping cool completely.

Serve

When ready to serve, place cheesecake on a serving plate and top with your desired amount of the Strawberry Topping.

How To Store

Instant Pot Strawberry Cheesecake will stay good in the fridge for up to 3 days (if it lasts that long).  Cover cheesecake with plastic wrap, or place in a tupperware container.

Category, DifficultyBeginner

Yields1 Serving
Prep Time15 minsCook Time26 minsTotal Time41 mins

Crust
 ½ cup graham cracker crumbs
 4 tbsp butter, melted
 1 pinch salt
 1 tbsp brown sugar
Cheesecake Filling
 2 pkg 8, oz cream cheese
 2 eggs
  cup sugar
 ½ cup sour cream
 2 tbsp cornstarch
 2 tsp vanilla
 2 tsp powdered vanilla coffee creamer (optional)
 1 pinch salt
Strawberry Topping
 1 lb strawberries, quartered or sliced
 ¼ cup sugar
 ½ lemon, juiced and zested
 3 tbsp water
 1 tbsp cornstarch
 2 tbsp strawberry jam

For Crust
1

The first step in making the crust is to prepare your springform pan by lining it with parchment or giving it a good spray with non-stick spray.  Some pans come with pre-cut rounds for your pan, making it really easy.

Add all ingredients together in a small bowl until well combined.  Pour mixture into prepared pan, and using your fingers, a spoon, or a mason jar, gently press down the crumbs to form an even layer.

Place crust in freezer while preparing Cheesecake filling.

For Cheesecake Filling
2

In a small bowl, combine sugar, salt, cornstarch and powdered coffee creamer (if using).

Add cream cheese to a large bowl, and with mixer on low speed, lightly beat cream cheese.

3

With mixer on low speed, slowly add sugar mixture to cream cheese, scraping down the sides of the bowl as needed.

Beat in vanilla and sour cream until just combined.

One at a time, beat in eggs, until just combined, scraping down the sides of the bowl as needed.

4

Pour filling over partially frozen crust.

Tap cheesecake pan on counter, and use a fork to remove as many air bubbles as you can.

5

Place trivet in Instant Pot and add 1 ½ cups water.  Press SAUTE and allow water to come to a boil.  Once boiling, carefully place cheesecake pan on trivet.

6

Place lid on Instant Pot, and position valve to sealing position.  Cook on MANUAL HIGH PRESSURE for 26 minutes.

Allow for full NATURAL pressure release - this should take about 15-20 minutes.  Carefully remove lid.

7

Remove cheesecake from Instant Pot, and gently blot the surface to remove any additional condensation.

Let cool on countertop for 20 minutes.  Use a butter knife and gently run the knife between the cheesecake and the pan, and remove sidewall.  Allow cheesecake to finish cooling completely. Once cheesecake has cooled on the countertop, place it in the fridge and let cool for at least 4 hours to overnight.

Strawberry Topping
8

While cheesecake is cooling, prepare Strawberry Topping. 

In a small saucepan, add cornstarch and water, and mix with a fork until cornstarch has dissolved.  Add the remaining ingredients to pot, and stir to combine.

Cook over medium heat, and bring to a simmer.  Stirring constantly, allow to simmer for 10 minutes.  Turn off heat, leaving pot on the burner.  After 5 minutes, remove from burner, and let Strawberry Topping cool completely.

To Serve
9

When ready to serve, place cheesecake on a serving plate and top with your desired amount of the Strawberry Topping.

Make sure that topping is completely cooled before adding to cheesecake, or the cheesecake will melt.

Ingredients

Crust
 ½ cup graham cracker crumbs
 4 tbsp butter, melted
 1 pinch salt
 1 tbsp brown sugar
Cheesecake Filling
 2 pkg 8, oz cream cheese
 2 eggs
  cup sugar
 ½ cup sour cream
 2 tbsp cornstarch
 2 tsp vanilla
 2 tsp powdered vanilla coffee creamer (optional)
 1 pinch salt
Strawberry Topping
 1 lb strawberries, quartered or sliced
 ¼ cup sugar
 ½ lemon, juiced and zested
 3 tbsp water
 1 tbsp cornstarch
 2 tbsp strawberry jam

Directions

For Crust
1

The first step in making the crust is to prepare your springform pan by lining it with parchment or giving it a good spray with non-stick spray.  Some pans come with pre-cut rounds for your pan, making it really easy.

Add all ingredients together in a small bowl until well combined.  Pour mixture into prepared pan, and using your fingers, a spoon, or a mason jar, gently press down the crumbs to form an even layer.

Place crust in freezer while preparing Cheesecake filling.

For Cheesecake Filling
2

In a small bowl, combine sugar, salt, cornstarch and powdered coffee creamer (if using).

Add cream cheese to a large bowl, and with mixer on low speed, lightly beat cream cheese.

3

With mixer on low speed, slowly add sugar mixture to cream cheese, scraping down the sides of the bowl as needed.

Beat in vanilla and sour cream until just combined.

One at a time, beat in eggs, until just combined, scraping down the sides of the bowl as needed.

4

Pour filling over partially frozen crust.

Tap cheesecake pan on counter, and use a fork to remove as many air bubbles as you can.

5

Place trivet in Instant Pot and add 1 ½ cups water.  Press SAUTE and allow water to come to a boil.  Once boiling, carefully place cheesecake pan on trivet.

6

Place lid on Instant Pot, and position valve to sealing position.  Cook on MANUAL HIGH PRESSURE for 26 minutes.

Allow for full NATURAL pressure release - this should take about 15-20 minutes.  Carefully remove lid.

7

Remove cheesecake from Instant Pot, and gently blot the surface to remove any additional condensation.

Let cool on countertop for 20 minutes.  Use a butter knife and gently run the knife between the cheesecake and the pan, and remove sidewall.  Allow cheesecake to finish cooling completely. Once cheesecake has cooled on the countertop, place it in the fridge and let cool for at least 4 hours to overnight.

Strawberry Topping
8

While cheesecake is cooling, prepare Strawberry Topping. 

In a small saucepan, add cornstarch and water, and mix with a fork until cornstarch has dissolved.  Add the remaining ingredients to pot, and stir to combine.

Cook over medium heat, and bring to a simmer.  Stirring constantly, allow to simmer for 10 minutes.  Turn off heat, leaving pot on the burner.  After 5 minutes, remove from burner, and let Strawberry Topping cool completely.

To Serve
9

When ready to serve, place cheesecake on a serving plate and top with your desired amount of the Strawberry Topping.

Make sure that topping is completely cooled before adding to cheesecake, or the cheesecake will melt.

Instant Pot Strawberry Cheesecake

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