Instant Pot Strawberry Cheesecake

8 Pieces
1 hr 15 min

Make this Instant Pot Strawberry Cheesecake recipe for your next party or family dessert. This cheesecake has fresh strawberry puree and a gluten-free honey almond crust that is to die for. Cheesecake made in an electric pressure cooker comes out creamy and crack-free every time! Making cheesecake in the Instant Pot or an Electric Pressure Cooker is way easier than it seems. The steps that take the longest are chilling time and the crust. The crust is only because it bakes twice. Once you have your crust ready, mix the cheesecake filling ingredients with a hand mixer until creamy. Then, you will stir in the delicious homemade strawberry puree (or preserves if you decide not to make a puree). Add your filling to your crust, pressure cook for 25 minutes, allow to chill, and enjoy!

This Instant Pot Strawberry Cheesecake has a fresh strawberry puree and a gluten-free honey almond crust that is to die for.

A slice of Instant Pot Strawberry Cheesecake with whipped cream and fresh strawberry topping.

Fresh strawberry puree used to make strawberry cheesecake.

Instant Pot Strawberry Cheesecake

Recipe details

  • 8  Pieces
  • Prep time: 20 Minutes Cook time: 55 Minutes Total time: 1 hr 15 min
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Ingredients

Gluten Free Honey Almond Crust

  • 6 tbsp unsalted butter, room temp
  • 2 tbsp brown sugar
  • 2 tbsp sugar
  • 2 tbsp honey
  • ¼ tsp vanilla extract
  • 1½ cups almond flour
  • ¼ tsp salt

Strawberry Cheesecake Filling

  • 8 oz cream cheese, room temp
  • ⅓ cup sugar
  • pinch salt
  • 1 large egg, room temp
  • 1 tsp lemon juice
  • ½ tsp vanilla extract
  • ¼ cup strawberry puree

Instructions

Honey Almond Crust

Preheat oven to 350° and line a baking sheet with parchment paper or a non-stick mat. Place butter and sugars in a bowl and beat until well combined. Add honey and vanilla and continue to mix. Add flour and salt and mix completely. Spread the mixture onto the prepared pan into a thin rectangular sheet, about ¼ inch or so thick. Don't worry about being perfect because you are going to crumble it up.
Bake for 20 minutes until nice and crispy. Remove from the oven and place on a cooling rack in the fridge for about 10-15 minutes. Break the rectangle into pieces and place them in a food processor. Pulse into crumbles. The mix will be nice and buttery and easy to mold into your greased springform pan.
Pour crumbs into the bottom of the springform pan and press into the bottom and sides to form the crust. Bake in the oven for 10 minutes and let it cool on a rack while you prepare the filling.

Strawberry Cheesecake Filling

Place the cream cheese in a mixer and beat on medium speed until smooth. Add the sugar and salt and continue to mix until everything is combined. Next, add the lemon juice and vanilla and continue mixing. Add the egg and beat the mixture until smooth. Remove the mixer and add the strawberry puree. Mix the puree in by hand with a spatula. Pour the filling onto the baked crust in the springform pan. Tap the pan on the counter to remove any air bubbles and level.
Place the trivet in the bottom of the Instant Pot. Make a foil sling and place it on top of the trivet. Pour 1½ cups water into the bottom of the Instant Pot. Carefully place the cheesecake pan on top of the trivet. Fold the sides of the foil sling in so they don't get in the way of the lid.
Lock the lid in place and set your Instant Pot on high-pressure cook for 25 minutes. Once complete, allow the Instant Pot to naturally pressure release for 10 minutes and then manually release the rest of the steam carefully. Remove the lid quickly and carefully to avoid condensation from dripping on the cheesecake. Use the corner of a paper towel to carefully soak up any water on top of the cheesecake. Use the sling to remove the cheesecake and cool on a wire rack for 1 hour (be careful, it's hot!). After cooling for an hour on the rack, place the cheesecake in the fridge for at least 4 hours before serving.

Emily | emilyfabulous.com
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