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A pile of strawberries behind a slice of strawberry cheesecake.
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5 from 1 vote

Instant Pot Strawberry Cheesecake

You are going to want to make this silky creamy instant pot strawberry cheesecake! It's a New York style cheesecake with a scratch-made strawberry sauce swirled inside. 
Prep Time1 hour
Cook Time34 minutes
Additional Time8 hours
Total Time9 hours 34 minutes
Course: Dessert Recipes
Cuisine: Italian
Servings: 8
Calories: 438kcal
Author: Aileen Clark

Equipment

Ingredients

Crust Ingredients

  • 1 1/4 cups crushed graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 6 tablespoons unsalted butter melted

Strawberry Sauce

  • 6 ounces fresh or frozen strawberries plus more for garnish
  • 1/4 cup granulated sugar

New York Cheesecake

  • 1/3 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 16 ounces cream cheese
  • 1/3 cup sour cream
  • 2 teaspoons pure vanilla extract

Whipped Cream

  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

For the crust:

  • Line a 7-inch cheesecake pan with parchment paper and spray the sides with cooking spray.
  • Combine the graham cracker crumbs, 2 tablespoons sugar, and melted butter in a medium bowl. Mix together until evenly combined.
  • Press the crust into the bottom and sides of the prepared cheesecake pan.
  • Place the crust in the freezer while you make the strawberry sauce and cheesecake mixture.

For the strawberry sauce:

  • Combine the strawberries and 1/4 cup sugar in a blender. Puree until smooth.
  • Pour the strawberry sauce into a strainer to remove the seed.
  • Set aside.

For the cheesecake:

  • Using a small bowl, whisk together 1/3 cup sugar, cornstarch and salt.
  • Using a large mixing bowl and hand mixer, beat the cream cheese until smooth and fluffy.
  • Add the sugar mixture to the cream cheese and beat until combined.
  • Beat in the sour cream and vanilla until combined.
  • Mix in the eggs 1 at a time, until incorporated. Do not overmix.
  • Pour the half of the cheesecake mixture into the crust.
  • Pour half of the strawberry sauce into the cheesecake mixture and pull a knife through to make a swirl.
  • Top with remaining cheesecake mixture.
  • Top with remaining strawberry sauce and pull a knife through to make a swirl.
  • Cover with foil.
  • Place trivet into the pot of the instant pot.
  • Pour 1 ½ C of water into the pot.
  • Place the cheesecake onto the trivet.
  • Close the lid and set the pressure release valve to sealing.
  • Press the manual or pressure cooker button and set to 34 minutes on high pressure.
  • Natural pressure release.
  • Carefully remove cheesecake from the pot and place on the counter to cool completely.
  • Place into the fridge for 8 hours or overnight.

For the whipped cream:

  • Chill a metal mixing bowl in the freezer for 30 minutes.
  • Once chilled, place whipping cream, powdered sugar, and 1 teaspoon vanilla extract inside bowl.
  • Beat with an electric mixer, until stiff peaks form, about 5 minutes.
  • Spread half of the whipped cream over the chilled cheesecake.
  • Add the remaining half of the whipped cream inside of a piping back and pipe around the edge of the cheeseake.
  • Top the cheesecake with strawberries.
  • Serve and enjoy!

Notes

Leftover cheesecake can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1slice | Calories: 438kcal | Carbohydrates: 35g | Protein: 5g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 10g | Cholesterol: 86mg | Sodium: 376mg | Fiber: 1g | Sugar: 25g