This Instant Pot Strawberry Cheesecake is a bright, spring-ready dessert that’s perfect when you want cheesecake without turning on the oven. Light, creamy, and topped with fresh strawberries and a tangy strawberry sauce, it’s ideal for gatherings, weeknight treats, or any time strawberries are at their peak. This recipe first appeared on Recipe Girl.
Instant Pot Strawberry Cheesecake
Cheesecake is one of my favorite desserts, and I tend to favor a classic vanilla base. But when strawberries start to smell like spring — big, ripe, and full of fragrance — I want strawberry everything. This Instant Pot version delivers the texture of a slow-baked cheesecake with less fuss: small 7-inch cakes, consistent results, and a fridge-ready dessert in just a few hours.
This Instant Pot cheesecake works in both 8-quart and standard 6-quart models, making it flexible for most kitchens.
For people who have avoided cheesecake because of the traditional water bath and oven worry, the pressure cooker method is a game-changer. It produces a tender, creamy texture, minimizes cracking when handled properly, and keeps your kitchen cool since the oven stays off.
Explore more Instant Pot recipes for additional ideas and inspiration.
Why use an Instant Pot for cheesecake?
- Perfectly sized small cheesecakes (7-inch), excellent for smaller gatherings.
- No oven heat—keeps the kitchen cooler in warm weather.
- Consistently smooth, creamy texture from even steam pressure cooking.
- Saves oven space when coordinating larger meals.
- Less hands-on time and fewer steps than some traditional cheesecake methods.
Once I discovered the breadth of Instant Pot recipes beyond soups and roasts, I started making these mini cheesecakes regularly. They’re ready to chill within a couple of hours and are ideal for an easy spring or summer dessert featuring fresh berries.
How to make the best cheesecake
Key tips for a silky, crack-free cheesecake:
- Use room-temperature ingredients: cream cheese, eggs, and sour cream should all be at room temperature for a smooth batter.
- Mix by hand with a whisk or spatula rather than using a stand or hand mixer. Gentle mixing reduces the risk of overincorporating air, which can cause cracks.
- Allow the cheesecake to cool gradually in the pot, then finish chilling in the refrigerator for several hours or overnight to set fully.
- Use a 7-inch springform pan for best results in the Instant Pot.
For an extra touch, top the finished cheesecake with a homemade Instant Pot strawberry sauce or a good-quality strawberry jam and plenty of fresh sliced strawberries.
Instant Pot Strawberry Cheesecake
Classic vanilla cheesecake with a sour cream-strawberry topping and heaps of fresh berries. Light, creamy, and perfect for spring and summer gatherings.
Ingredients
Tools Needed:
- Instant Pot or other electric pressure cooker
- 7-inch springform pan
Crust:
- 1 ½ cups graham cracker or vanilla wafer crumbs
- 3 tablespoons butter, melted
- ⅛ teaspoon cinnamon (optional)
Cheesecake:
- 2 (8-ounce) packages cream cheese, room temperature
- ¾ cup white sugar
- ½ cup sour cream, room temperature
- 1 tablespoon all-purpose flour
- ½ teaspoon vanilla extract
- ¼ teaspoon lemon juice
- 2 large eggs, room temperature
Topping:
- ⅛ cup sour cream
- 2 teaspoons sugar
- ¼ cup strawberry jam or strawberry ice cream topping
- 3 cups sliced fresh strawberries
Instructions
Crust
- Lightly spray a 7-inch springform pan with cooking spray.
- Combine crumbs and melted butter, press into the pan, and extend the crust about an inch up the sides. Press firmly with the back of a spoon or the bottom of a glass. Freeze while preparing the filling.
Cheesecake
- In a medium bowl, whisk room-temperature cream cheese, sugar, sour cream, lemon juice, flour, and vanilla until completely smooth and combined.
- Gently fold in the eggs one at a time with a rubber spatula, mixing just until the yolk is incorporated and no visible egg white remains.
- Remove crust from the freezer and pour the batter into the prepared pan.
- Pour 1½ cups of water into the bottom of the Instant Pot. Use a foil sling or a trivet with handles to carefully lower the springform pan into the pot.
- Close the lid and set to Manual/High pressure for 25 minutes.
- When the timer finishes, allow the pot to release pressure naturally.
- Once the pressure pin has dropped, carefully remove the cheesecake and let it cool on the counter for 30–60 minutes, then transfer to the refrigerator to chill for at least 4 hours or overnight.
Topping
- Just before serving, stir together the ⅛ cup sour cream, 2 teaspoons sugar, and ¼ cup strawberry jam. Spread over the chilled cheesecake and top with sliced fresh strawberries.
Slice and serve chilled. Store leftovers covered in the refrigerator.
Recommended Products
- Instant Pot (electric pressure cooker)
- 7-inch silicone springform or metal springform pan suitable for pressure cooking
Nutrition Information (per serving)
Yield: 8 servings. Serving size: 1. Amount per serving (estimate): Calories: 536; Total Fat: 32g; Saturated Fat: 18g; Trans Fat: 0g; Unsaturated Fat: 11g; Cholesterol: 131mg; Sodium: 337mg; Carbohydrates: 56g; Fiber: 2g; Sugar: 36g; Protein: 8g.
Nutrition data is an estimate. Consult a trusted source if you need precise nutritional information for medical reasons.
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© Or Whatever You Do
Cuisine: American / Category: Dessert