Instant Pot Strawberry Cheesecake Recipe

This Instant Pot Strawberry Cheesecake recipe makes a creamy 6 inch mini dessert with a sweet crust, lemon flavor, and homemade strawberry sauce on top. It has that cheesecake feel with no water bath and clear instructions for easier baking. You'll learn how to make strawberry cheesecake in the instant pot for easter, Christmas, or family dessert night. Save this so a pretty cheesecake is always within reach.

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Why this is the best Instant Pot Strawberry Cheesecake recipe

This is an easy dessert. Cook the fresh strawberry filling, mix the crust, layer them, then drop in the Instant Pot and cook. That's all there is to it!

This fresh strawberry cheesecake is delicious! The combination of juicy strawberries makes this a treat that will will delight both kids and adults alike. The contrast between the syrupy strawberry filling is sublime. It will be your new favorite dessert!

Most of the ingredients for this easy recipe are common, inexpensive, and easy to find. You probably have most of the simple ingredients to make this easy strawberry cheesecake recipe already in your pantry.

What you'll need to make Instant Pot Strawberry Cheesecake

Equipment

• 6-inch springform pan
• Aluminum foil
• Cooking spray
• Food processor - If you don't have a food processor, you can put the cookies in a heavy duty zippered plastic bag and use a rolling pin to crush them. Make sure the bag is tightly sealed or you'll have a big mess.
• Electric mixer - A stand mixer would also be fine.
• Instant Pot - You can't make an Instant Pot cheesecake recipe without an Instant Pot, but really, any brand electronic pressure cooker will work. It should not be smaller than 6 quarts. If you have a bigger InstaPot, you may be able to use a larger cheesecake pan. There's no need for an oven for this recipe.
• Instant Pot trivet
• Microplane grater - This is the only way I know of to get the zest from a lemon. If you don't have one and can't get one, try going to YouTube to search how to zest a lemon without one.

Ingredients 

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See the printable recipe card at the bottom of the page for all measurements and nutritional information .

• Chopped strawberries
• White sugar - Granulated monk fruit extract will also work in this recipe.
• Full fat cream cheese - This should be room temperature, and it must be full fat or your cheesecake will taste sad.
• Large egg - This should be room temperature.
• Vanilla bean paste - I prefer vanilla bean paste to vanilla extract because the paste has a much stronger and richer vanilla flavor. Vanilla extract is made by soaking vanilla beans in alcohol and then removing the beans. Vanilla bean paste is made by mixing crushed vanilla beans into concentrated vanilla extract. You can use them interchangeably in equal amounts.
• Cornstarch - This is a thickener and helps your cheesecake to set up properly.
• Buttermilk - This should be room temperature. If you don't have buttermilk, you can mix ½ cup whole or low fat milk (not skim) with 1½ teaspoons white vinegar. Let this sit for 5 minutes, and it will work perfectly in any recipe that requires buttermilk.
• Large lemon - You'll only be using the zest. If you want a stronger lemon flavor, you can add a teaspoon or two of the lemon juice. I don't recommend more than 2 teaspoons.
• Water for pressure in the Instant Pot, not part of the recipe
• Strawberry topping - I suggest making this using the recipe linked here.

How to make Instant Pot Strawberry Cheesecake

For the lemon Oreo crust

1. Wrap the bottom of a 6-inch springform pan tightly with a layer of aluminum foil to prevent leaking during cooking. Coat the bottom and sides of the pan liberally with cooking spray.
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2. Finely chop lemon Oreo sandwich cookies using a food processor.
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3. Add melted butter and salt, and continue to process until well combined.
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4. Use a rubber spatula to scrape crumbled cookie mixture into the prepared bottom of the springform pan. Spread the mixture evenly on the bottom and most of the way up the sides of the springform pan, as high as possible, using your fingers or the rubber spatula. You may find it easier to use your fingers.
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5. Set crust aside (no pre-baking is required).
   For the strawberry cheesecake
6. Combine the strawberries and 1 tablespoon of white sugar in a small bowl with a spoon and set aside.
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7. Use an electric mixer to beat room temperature cream cheese and sugar together on medium speed in a large bowl until light and fluffy.
8. Add egg, vanilla bean paste, and cornstarch, beating on low speed with a hand mixer or stand mixer and only until the mixture is just combined. Do not overmix.
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9. Use a rubber spatula to fold in the buttermilk, lemon zest, and previously prepared strawberry mixture to the batter. Combine well.
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10. Pour cheesecake batter into the prepared crust.
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11. Tap the cheesecake pan on the counter once or twice to remove any air bubbles. Place the trivet in the inner pot of the Instant Pot, then pour in 1 ½ cups of water. Place the cheesecake on top of the trivet.
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12. Add aluminum foil over the top of the inner pot of the Instant Pot and cut ventilation holes at four intervals around the circle, such as at 'north', 'south', 'east', and 'west' if you were looking down at the Instant Pot like a compass.
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13. Place the Instant Pot lid on top and lock and seal tightly. Ensure that the Instant Pot has sealed appropriately (it should make a sound) on top of the aluminum foil.
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14. Set the Instant Pot to manual cook or high pressure cook for 35 minutes, with the pressure vent sealed.
15. Once the cheesecake is finished cooking, allow the Instant Pot to vent naturally for at least another 30 minutes.
16. When the pressure has completely released, open the lid and move the cheesecake to a wire rack to cool. When it has reached room temperature, move it to the refrigerator to chill.
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17. Top with strawberry sauce on top of the cheesecake either on the platter or on each slice and serve chilled.
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Substitutions & variations

You can use fresh or frozen strawberries for this Instant Pot strawberry cheesecake recipe. Fresh strawberries will give the topping a brighter flavor, while frozen strawberries are a good option when berries are out of season. If using frozen strawberries, thaw and drain them first so the topping does not become too watery.

For the crust, Lemon Oreos are preferred, but graham cracker crumbs, vanilla wafers, shortbread cookies, Golden Oreos, or chocolate cookie crumbs would also work well. A chocolate crust is a fun option if you want the cheesecake to taste a little like chocolate-covered strawberries. Just keep the crumb and butter ratio similar so the crust holds together.

You can also change the flavor by adding orange zest or a small amount of almond extract to the filling.

For more strawberry flavor, swirl a little strawberry sauce or jam into the batter before cooking, but do not add too much or the cheesecake may not set properly.

I recommend using full-fat block cream cheese because low-fat or whipped cream cheese can make the texture too soft.

Storing leftovers

Store leftover Instant Pot strawberry cheesecake covered in the refrigerator for up to 5 days. You can also store individual slices tightly wrapped in plastic wrap or aluminum foil for up to 2 months in the freezer, then thaw overnight in the fridge before serving chilled.

Check out more delicious cheesecake recipes

• Strawberry Cheesecake Ice Cream
• Chocolate Cherry Cheesecake
• Chocolate Peppermint Cheesecake
• Chocolate Orange Cheesecake
• S'mores Cheesecake
• No Bake Cherry Cheesecake with Cool Whip
• No-Bake Andes Mint Cheesecake
• Fruity Pebbles Cheesecake (no bake)

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