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).
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!!!
Loved this Instant Pot cheesecake? You may also love this chocolate dipped Instant Pot Cheesecake bites.
Instant Pot Cheesecake with Strawberry Sauce
- 8 full sheets 140gr graham cracker
- 1 tablespoon sugar
- 4 tablespoons 55gr unsalted butter, melted
For cheesecake filling:
- 12 oz 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:
- 1 lb 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
- 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.