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Instant Pot Cheesecake with Strawberry Sauce

Prep Time: 20 minutes
Cook Time: 26 minutes
Servings: 8 servings
Calories: 430kcal
Author: Shinee
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.
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For crust:

  • 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.


Serving: 1slice | Calories: 430kcal | Carbohydrates: 42.7g | Protein: 8g | Fat: 26g | Cholesterol: 94.5mg | Sodium: 547.9mg | Sugar: 31g