Instant Pot Cheesecake with Strawberry Sauce + Video
Perfect cheesecake made quick and easy in an Instant Pot. Silky smooth and rich, this Instant Pot cheesecake is unbelievably easy to make and perfectly customizable. The only downside is its small size (only 7-inch cake).
{scroll down for video tutorial}
This creamy smooth cheesecake might be small in size, but it’s big on flavor and texture!
Seriously smooth, creamy and rich, this perfect cheesecake is easy to customize too. You can serve it with all kinds of toppings. Strawberry sauce is one of my favorites, because it adds burst of fresh and bright flavors to cut down the richness.
Why make cheesecake in Instant Pot?
Now, if you’re skeptical to make a cheesecake in an Instant Pot, let me assure you it’s a breeze and totally worth it.
I’ll be honest, I was skeptical at first. But when I gave it a try, I didn’t look back. Here’s why:
- It truly cuts down the time to make a cheesecake.
- Water bath is naturally in place.
- No cracks!!!
- No need to turn on oven during hot summer days. Perfect summer dessert!
Hope I convinced you enough to try this Instant Pot cheesecake recipe. And I know you’ll love it if you do!
Quick Tip: If you use your Instant Pot mostly for savory dishes, I recommend getting an extra sealing ring for sweets only. As you may have noticed, those silicone rings tend to hold onto smell of the food.
I can’t wait for you to sink your teeth into this deliciously rich strawberry cheesecake!! Be sure to leave a feedback in the comments below, if you try this recipe. Thank you so much!!!
Instant Pot Cheesecake with Strawberry Sauce
Perfect cheesecake made quick and easy in an Instant Pot. Silky smooth and rich, this Instant Pot cheesecake is unbelievably easy to make and perfectly customizable.
Yield: 8 servings
Prep Time:20 min
Cook Time:26 min
Total Time:4 hours (Includes cooling time)
Ingredients:
- 8 full sheets (140gr) graham cracker
- 1 tablespoon sugar
- 4 tablespoons (55gr) unsalted butter, melted
- 12oz (340gr) cream cheese*, softened
- 1 cup (300gr) sweetened condensed milk
- 1 large egg, at room temperature
- 2 tablespoons all-purpose flour
- 1 tablespoon fresh lemon juice
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon salt
For Strawberry Sauce:
- 1lb (450gr) fresh, or frozen strawberries
- ½ cup (100gr) sugar
- ½ cup (120ml) water (if using frozen strawberries, use ¼ cup water)
- 1 teaspoon cornstarch
- 1 tablespoon lemon juice
Directions:
- To make the crust, crush the graham crackers until fine crumbs using a rolling pin, or a food processor.
- In a medium bowl, combine cracker crumbs, sugar and melted butter. Mix well until the mixture is wet sand-like texture.
- Transfer the mixture into 7-inch springform pan and press onto the bottom and up the sides, if desired. Refrigerate while you prepare the filling.
- To make the filling, using a hand mixer, beat the cream cheese in a large mixing bowl until nice and fluffy, about 1 minute.
- Add sweetened condensed milk, egg, flour, lemon juice, vanilla extract and salt. Mix until nice and smooth.
- Pour the cheesecake filling into the prepared springform pan.
- Pour 1 cup of hot water into Instant Pot. (I use this 6Qt Instant Pot.)
- Set the springform pan on a steamer basket and carefully set in the pot.
- Close the lid, turn the venting knob to sealing and set the Instant Pot to Manual for 26 minutes at high pressure. (It took about 7 minutes for my Instant Pot to come to pressure.)
- Once the timer is up, let it sit for full natural release. Then turn the venting knob to venting and carefully open the lid.
- Carefully remove the cheesecake from Instant Pot and absorb the condensation with a paper towel. Let cool at room temperature for 30 minutes, and the refrigerate for 1-2 hours.
- To make strawberry sauce, place strawberries in a medium saucepan.
- Stir in water and sugar and bring it to rolling boil over high heat, stirring frequently.
- In a small bowl, mix cornstarch with 1 tablespoon of water.
- Add cornstarch mixture into the strawberries. Reduce heat to medium and cook for couple more minutes.
- Remove from heat and stir in lemon juice. Let cool.
- When ready to serve, remove the springform pan sides and spread half of strawberry sauce on top. Serve with the remaining sauce on the side.
Nutrition Information
Yield: 8 servings, Serving Size: 1 slice
- Amount Per Serving:
- Calories: 430 Calories
- Total Fat: 26g
- Cholesterol: 94.5mg
- Sodium: 547.9mg
- Carbohydrates: 42.7g
- Sugar: 31g
- Protein: 8g
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I really loved this cheesecake. It is so rich, creamy and deliciously flavorful. The only thing about this recipe i didn’t like was the strawberry sauce. It got so almost rotten looking and not that great tasting really fast. Luckily I had only used it on half the cheesecake, but it made it really hard to eat, and even look at, due to it I guess spoiling so quickly. Other then that this instant pot cheesecake recipe is to die for. I usually don’t make cheesecakes very often, but this one is one I think I’m going to enjoy over and over and way more often. So thanks.
Hi, Michelle! Thank you so much for sharing your feedback! I’m glad you enjoyed the cheesecake. I’m surprised by your feedback on strawberry sauce though. I wonder if the sauce was cooked for too long? Since it has cornstarch as thickening agent, it doesn’t need extended cooking time like regular jam recipes. And it definitely shouldn’t rot too quick.
I was in the process of making this when my instapot misfired and wouldn’t turn on, what is the ideal temperature for the oven? Thank you!
Hey, Cee. I apologize I didn’t get back to you on this. Hope you found an answer to your question, and your cheesecake turned out alright.
Just made this tonight with my new Instant Pot. Followed everything as stated and the cheesecake was amazing. The strawberry sauce was also a big hit. Thank you!
Yay, thank you for your feedback, Bianca!
Do you line the springform pan or cover with foil on this recipe?
Loved this recipe! I made it with my oldest daughter as a surprise for dad when he came home. Delicious and easy. Thank you so much! I was also happy to discover that the crust wasn’t soggy after being in the Instant Pot. Win for Mom!
Yay, so glad to hear you baked it with your daughter!! I bet she enjoyed the process and the result. Thank you, Alison, for sharing your feedback!
This recipe is the best! I have made it several times in my instant pot and everyone raves about how good it is! I need to make a large batch..what would be the oven cook time?
Hi, Tarah! So happy to hear you’re loving this cheesecake recipe. Here’s my cheesecake recipe for 9-inch pan in the oven. Hope you’ll love it as much as this one. Thanks for your feedback!
Can you bake this recipe in the oven?
Absolutely! I’d suggest baking it at 350°F for 35-40 minutes.