Instant Pot Strawberry Mint Cheesecake

Name: Easy Instant Pot Cheesecake Recipe with a Twist
Prep time: 25 h
Cook time: 32 min
Total time: 1532 min
Yield: 4
Ingredients: Nonstick Cooking Spray; 8 Graham Cracker Sheets; 1 cup Mint Leaves (and extra for decorating); 1/2 cup Strawberries (chopped, and extra for decorating); 2 tbsp Brown Sugar (light or dark will do); 2 1/2 tbsp Butter; 16 oz Cream Cheese (at room temperature); 1/4 cup Heavy Cream; 1/2 cup Granulated Sugar; 1 tbsp All Purpose Flour; 1 tbsp Vanilla Extract; 2 Eggs (at room temperature); 1 Egg Yolk (at room temperature); 1/2 cup Sour Cream; 1-3 tbsp Confectioners Sugar (to taste)

by Emily Higman - A Very Hungry Lady

4 Servings

25 hr 32 min

Who knew you could make a delicious cheesecake in the Instant Pot? This strawberry mint cheesecake uses fresh strawberries and fresh mint to flavor a classic New York style cheesecake.

What I really love about this recipe, is just how easy this is to make. You only use a blender, and a pressure cooker! That is it! There is no messing around with food processors, stand mixers, hand mixers, or anything to stand in the way between you and this delicious treat.

This cheesecake is small enough to make for just yourself and have left overs, or will serve four.

Instant Pot Strawberry Mint Cheesecake

You can do it! Saved to your recipes

Recipe details

Yield 4 Servings
Time spent: Prep time: 25 Hours Cook time: 32 Minutes Total time: 25 hr 32 min

Show Nutrition Info

Per serving

% Daily value

Ingredients

Nonstick Cooking Spray
8 Graham Cracker Sheets
1 cup Mint Leaves (and extra for decorating)
1/2 cup Strawberries (chopped, and extra for decorating)
2 tbsp Brown Sugar (light or dark will do)
2 1/2 tbsp Butter
16 oz Cream Cheese (at room temperature)
1/4 cup Heavy Cream
1/2 cup Granulated Sugar
1 tbsp All Purpose Flour
1 tbsp Vanilla Extract
2 Eggs (at room temperature)
1 Egg Yolk (at room temperature)
1/2 cup Sour Cream
1-3 tbsp Confectioners Sugar (to taste)

Instructions

Line your 7" round springform pan with parchment paper, and grease the sides with nonstick cooking spray.
Melt the butter. Then put the butter, graham crackers, and brown sugar in a blender, and blend until a uniform crumb appears.
Transfer the crumb mixture to the pan, and press it firmly on the bottom and more than halfway up the sides. Place the pan in the freezer until you are done with making the filling.
To make the filling, rinse out your blender to get out the crumbs, and dry it. You don't have to fully wash it, but you want to get the majority of the crust crumbs out.
Add the cream cheese, heavy cream, granulated sugar, flour, vanilla, strawberries, and mint, and blend until smooth.
Add the eggs one at a time. It is important at this step not to over blend, so scape down the sides of the blender to ensure everything is getting blended evenly.
Remove the crust from the freezer, and pour in the filling.
Use aluminum foil to prepare a sling around your springform pan for easy removal after it is done cooking.
Place the pan in your Instant Pot, and select the manual setting. Set the cooking time for 32 minutes.
When it's done, let the pressure release naturally.
Meanwhile, combine the confectioners sugar and sour cream. Feel free to play around with the ratio's to your own taste.
Let the cheesecake cool for one hour, then spread the sour cream mixture onto the top of the cheesecake.
Place the cheesecake in the fridge for 12-24 hours before removing the sides of the springform pan.
Serve cold topped with fresh strawberries and mint.

Top stories

Instant Pot Strawberry Mint Cheesecake

Instant Pot Strawberry Mint Cheesecake

Recipe details

Ingredients

Instructions

Comments

Share your thoughts, or ask a question!

Popular Recipe Book

11 Festive Cocktails For The Holidays

More

Top stories

Instant Pot Strawberry Mint Cheesecake

Instant Pot Strawberry Mint Cheesecake

Recipe details

Ingredients

Instructions

Popular Recipe Book

More Recipes