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Instant Pot Strawberry Cheesecake

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.

Prep Time
8 mins
Cook Time
8 mins
Total Time
38 mins
Servings: 8
Calories: 839 kcal
Course: Dessert

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

Instructions

    Cup of Yum
  1. In a bowl, beat the sugar with the cream cheese until you have a light and fluffy mixture.
  2. Add in the egg, one at a time and blend slowly until smooth.
  3. 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.
  4. Add in yoghurt and vanilla and mix slowly with the hand mixer.
  5. 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.
  6. 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.
  7. Cover the cheesecake filling over the crumb base and make sure it is level and get rid of any lumps or bumps.
  8. 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.
  9. Place the lid on the instant pot, set the valve to sealing and cook for 30 minutes.
  10. Do a quick pressure release, remove from the instant pot using the handles of your trivet, remove the foil, and allow to cool.
  11. Once cool, if there is no crack, cut a line in the middle of the cheesecake and place in the fridge for 12 hours.
  12. 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.
  13. 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

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

% 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.