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instant pot strawberry cheesecake slice

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.
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Prep Time 15 minutes
Cook Time 35 minutes
Natural pressure release 30 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 6 slices
Calories 848 kcal

Equipment

Ingredients
  

For the lemon Oreo crust

  • 2 cups crushed Oreo cookies lemon flavor
  • 2 tablespoons unsalted butter melted
  • 1 pinch salt

For the strawberry cheesecake

  • ¼ cup chopped strawberries
  • 5 tablespoons white sugar divided
  • 12 ounces cream cheese full fat, room temperature
  • 1 large egg beaten, room temperature
  • ½ teaspoon vanilla bean paste
  • 1 tablespoon cornstarch
  • ½ cup buttermilk room temperature
  • 1 large lemon zest only
  • 1½ cups water for pressure in the Instant Pot, not part of the recipe
  • Strawberry topping

Instructions
 

For the lemon Oreo crust

  • 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.
  • Finely chop lemon Oreo sandwich cookies using a food processor.
  • Add melted butter and salt, and continue to process until well combined.
  • 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.
  • Set crust aside (no pre-baking is required).

For the strawberry cheesecake

  • Combine the strawberries and 1 tablespoon of sugar in a small bowl and set aside.
  • Use an electric mixer to beat room temperature cream cheese and sugar together until light and fluffy.
  • Add egg, vanilla bean paste, and cornstarch, beating on low speed and only until the mixture is just combined. Do not overmix.
  • Use a rubber spatula to fold in the buttermilk, lemon zest, and previously prepared strawberry mixture to the batter. Combine well.
  • Pour cheesecake batter into the prepared crust.
  • 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.
  • 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.
  • 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.
  • Set the Instant Pot to manual cook (pressure cook) for 35 minutes, with the pressure vent sealed.
  • Once the cheesecake is finished cooking, allow the Instant Pot to vent naturally for at least another 30 minutes.
  • When the pressure has completely released, open the lid and move the cheesecake to the refrigerator to chill.
  • Top with strawberry topping and serve chilled.

Nutrition

Calories: 848kcal | Carbohydrates: 131g | Protein: 8g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 85mg | Sodium: 446mg | Potassium: 249mg | Fiber: 2g | Sugar: 66g | Vitamin A: 959IU | Vitamin C: 29mg | Calcium: 110mg | Iron: 2mg
Keyword cheesecake, cream cheese, lemon, Oreo, strawberries
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