Go Back
Cheesecake is a beloved dessert that has earned its place in the hearts of many dessert enthusiasts across the globe. With its rich and creamy texture, it effortlessly marries sweetness with a touch of tanginess, making it a versatile canvas for a plethora of flavors. Among the many variations of cheesecake, the Instant Pot Strawberry Crunch Cheesecake stands out, not only for its delightful strawberry flavor but also for its convenience. The Instant Pot has revolutionized the way we cook, allowing us to prepare complex dishes in a fraction of the time. This dessert is perfect for both casual home cooks looking to impress their friends and family, and seasoned bakers aiming to expand their culinary repertoire.

Instant Pot Strawberry Crunch Cheesecake

Indulge in the creamy goodness of Instant Pot Strawberry Crunch Cheesecake, a delightful dessert that combines rich cream cheese with fresh strawberries and a crunchy twist of freeze-dried strawberries. Perfect for any occasion, this recipe is not just delicious but also quick and easy thanks to the Instant Pot. Impress your guests or treat yourself with this visually stunning and delectable treat. Dive into the joy of baking with a modern twist!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup sugar

16 oz cream cheese, softened

½ cup powdered sugar

1 tsp vanilla extract

2 large eggs

1 cup strawberries, hulled and pureed

1 cup sour cream

2 tbsp cornstarch

1 tsp lemon juice

¼ tsp salt

½ cup freeze-dried strawberries, crushed, for topping

Instructions
 

Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined. Press the mixture into the bottom of a 7-inch springform pan evenly.

    Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with powdered sugar until smooth. Add vanilla extract, eggs (one at a time), and mix until fully incorporated. Then, add the pureed strawberries, sour cream, cornstarch, lemon juice, and salt. Mix until the mixture is smooth and creamy.

      Assemble: Pour the cheesecake filling over the prepared crust in the springform pan. Tap it gently on a surface to release any air bubbles.

        Prepare the Instant Pot: Pour 1 cup of water into the Instant Pot and place a trivet inside. Carefully lower the springform pan onto the trivet.

          Pressure Cook: Close the lid and set the Instant Pot to pressure cook on high for 35 minutes. Once done, allow a natural release for about 10 minutes, then carefully perform a quick release for any remaining pressure.

            Cool: Remove the cheesecake from the Instant Pot and let it cool in the pan for about 30 minutes at room temperature. Then refrigerate for at least 4 hours or overnight for the best results.

              Garnish and Serve: Once chilled, remove the cheesecake from the springform pan. Top with crushed freeze-dried strawberries for a crunchy texture. Slice and enjoy!

                Prep Time: 20 minutes | Total Time: 5 hours (includes chilling) | Servings: 8-10 slices