Instant Pot Strawberry Cheesecake
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
8 mins
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Cook Time
8 mins
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Total Time
38 mins
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Servings
8
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Calories
839 kcal
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Course
Dessert
Instant Pot Strawberry Cheesecake
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Introducing you to the best cheesecake in the instant pot that you will ever make. This creamy instant pot strawberry cheesecake is super easy to make, features metric and imperial measurements and will look amazing for an occasion.
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Ingredients
Instant Pot Cheesecake Ingredients:
- 1100 g Philadelphia cream cheese
- 400 g caster sugar
- 3 large eggs
- 4 Tbsp Thick Greek Yoghurt
- 1 Tbsp vanilla essence
- 2 strawberries for blending
- 10 strawberries thinly sliced
- 75 g butter
- 90 g Biscuits/Crackers
Kitchen Gadgets:
- Instant Pot
- Hand mixer
- Spring Form Pan
- Foil
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Instructions
- In a bowl, beat the sugar with the cream cheese until you have a light and fluffy mixture.
- Add in the egg, one at a time and blend slowly until smooth.
- Next thinly slice 2 strawberries and add them to the mixture. If its then not pink enough, you can use some food colouring though we didn’t.
- Add in yoghurt and vanilla and mix slowly with the hand mixer.
- Whilst your cheesecake is resting in a bowl get your crust ready. Place the butter in the microwave and cook for a minute to melt it. Then use a food processor or blender to turn the biscuits into crumbs. Then load the crumbs into the butter, mix well with a fork.
- Load the crumb mixture into the bottom of a spring form pan. Then use a fork to press down so that you have a level layer of crust.
- Cover the cheesecake filling over the crumb base and make sure it is level and get rid of any lumps or bumps.
- Place 2 cups of water (480ml) into the instant pot, add the trivet (the one with the handles) and then load up the spring form pan with a tight layer of foil.
- Place the lid on the instant pot, set the valve to sealing and cook for 30 minutes.
- Do a quick pressure release, remove from the instant pot using the handles of your trivet, remove the foil, and allow to cool.
- Once cool, if there is no crack, cut a line in the middle of the cheesecake and place in the fridge for 12 hours.
- The next day, remove the main part of the spring form pan as it makes it easier to work with. Also, your cut line should have expanded as it has cooled. This is your strawberries line for adding your strawberries to and gives it a dinner party look.
- Start by filling strawberries along the line and then surround the top of the cheesecake with more sliced strawberries before serving.
Notes
- Resting. For the best results fridge the cheesecake overnight in the fridge. I have found the best cheesecakes are ones that have been refrigerated for about 12 hours.
- Quantities. I only like a small crust for my cheesecake, if you want a much thicker base, then I recommend you triple our butter and biscuit quantities.
- Flavours. We made a strawberry cheesecake. You can swap the strawberries in this recipe for Oreos to make an Oreo cheesecake or how about pumpkin puree for a thanksgiving cheesecake?
- Biscuits. For your biscuit crumb you can mix and match with what you prefer. We used digestives, but you can use Oreos, graham crackers or my other favourite is maria biscuits for a Mediterranean cheesecake.
- Size. Note that this mixture is enough for a 7 inch strawberry cheesecake recipe. If you want a bigger one (or smaller) note that you will need to adjust the size.
- Thanks for reading our instant pot cheesecake recipe on Recipe This. We have many more instant pot recipes for you to check out next. Though if you would like more delicious instant pot dessert ideas, I recommend you try our instant pot banoffee pie next.
Nutrition Information
Show Details
Calories
839kcal
(42%)
Carbohydrates
67g
(22%)
Protein
12g
(24%)
Fat
60g
(92%)
Saturated Fat
34g
(170%)
Polyunsaturated Fat
4g
Monounsaturated Fat
16g
Trans Fat
1g
Cholesterol
221mg
(74%)
Sodium
559mg
(23%)
Potassium
247mg
(7%)
Fiber
1g
(4%)
Sugar
59g
(118%)
Vitamin A
2186IU
(44%)
Vitamin C
11mg
(12%)
Calcium
159mg
(16%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 839 kcal
% Daily Value*
| Calories | 839kcal | 42% |
| Carbohydrates | 67g | 22% |
| Protein | 12g | 24% |
| Fat | 60g | 92% |
| Saturated Fat | 34g | 170% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 221mg | 74% |
| Sodium | 559mg | 23% |
| Potassium | 247mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 59g | 118% |
| Vitamin A | 2186IU | 44% |
| Vitamin C | 11mg | 12% |
| Calcium | 159mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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