Instant Pot Strawberry Crunch Cheesecake Recipe | A Pressure Cooker (2024)

Got a sweet craving coming up? Give this easy Strawberry Crunch cheesecake Instant Pot recipe a shot- it takes minutes to whip up and tastes insanely good.

Summer is the perfect time to enjoy fresh and fruity flavors, and if you’re on the hunt for an easy dessert to whip up to satisfy your sweet cravings, this one’s just perfect.

Here’s a super delicious and perfectly creamy cheesecake recipe that ticks all the boxes. Go ahead and give it a try!

Read on to discover some quick tips and suggestions about how to nail it, followed by the directions and the recipe ingredients- it’s all you need to know to get started.

Equipment Used to Make Strawberry Crumble Cheesecake

• Fat Daddio's cheesecake push pan - This is the pan that I normally use for cheesecakes. If you get a 6x3 push pan, the cheesecake will be a little taller and look more elegant.
• or Springform pan - Springform pans are traditionally used for making cheesecakes. They are also a great option to use, and what I used to make this cheesecake.
• Round parchment paper - I like to line cheesecake pans with precut parchment paper. It makes them easier to remove from the bottom of a push pan or springform pan.
• Cheesecake storage container - If you don't plan on eating all the cheesecake in one setting, a cheesecake storage container is a must. This also works really well for storing the cheesecake in the refrigerator overnight prior to serving.
• Pie cutter - A pie cutter is a must if you want perfectly uniform and professional-looking slices of cheesecake.
• Food processor - You'll use a food processor for two parts of this recipe. First, use a food processor to make graham cracker crumbs out of the graham crackers. Second, blend up the golden oreo cookies for crumble topping.
• Hand-held mixer - I like to use a hand-held mixer to mix up cheesecake filling. It is so much smaller than a stand mixer and allows you more control when mixing.
• Silicone sling - Use a silicone sling to lift the cheesecake in and out of the Instant Pot. This is really an essential tool when making Instant Pot or Ninja Foodi cheesecake.

How to Make Strawberry Crunch Cheesecake

The first step to make cheesecake is to mix up the cheesecake batter and prepare the crust. For the cheesecake batter to be perfect, you'll want to have room temperature cream cheese and eggs.

You can do either first, but most of the time I like to make the crust first and then set it in the freezer to firm up while I mix up the cheesecake filling.

Then, you'll add the filling to the cheesecake crust, swirl strawberry jam into the cheesecake and cook it in the Instant Pot.

The next day, after the cheesecake has rested overnight, prepare the crumble topping and add it to the cheesecake. You can also top the cheesecake with fresh strawberries.

How Do I Know When the Instant Pot Cheesecake is Done?

Most people like to stick to the jiggle test while making cheesecake (which works perfectly fine too).

However, if you still want to be extra sure, you can always use an instant read thermometer, especially in the middle portion of the cheesecake to check if it is cooked perfectly.

Can I Try This With Another Flavor?

Sure, you can! If you’ve got another flavored jello and jam, you can give this cherry swirl cheesecake a shot with that too! You can also top the cake with some sliced seasonal fruits.

Orange creamsicle cheesecake is another flavor you'd likely enjoy.

Check Out More of Our Instant Pot Cheesecake Recipes

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Can I Try these in Small Muffin Cups?

Don’t want to create a big cheesecake? Love the idea of recreating this exact recipe in smaller muffin cups?

You can do that too! They could actually be great if you’re looking to try your hands at some bite sized sweet treats to whip up for yourself or for your guests.Instant Pot Egg-Bite silicone molds work great for this.

Cheesecake Care Tips & Tricks

While making a cheesecake, always remember these few things that you should be careful about to make sure your creation has the perfect dreamy and creamy consistency.

• Once the cheesecake is done, remove it from heat and allow it to cool down completely before you pop it into the refrigerator. This will help prevent condensation droplets.
• When making cheesecake in your instant pot, don’t rush to open it after the cooking time. Set your instant pot to natural release. This will prevent the egg in the cheesecake mixture from scrambling.
• Always stick to using the rectangular blocks of cream cheese instead of the whipped variety that you’ll usually find in tubs. This will help you get the texture right.
• While making cheesecake, ensure that all your key ingredients are at room temperature. This will help all the ingredients blend together nicely, which will give you a smoother texture.
• If you suspect your cheesecake isn’t cooked perfectly, simply put it back into the instant pot, put the lid on and turn on high pressure for 5 minutes more, followed by a natural release for 10 minutes.

Recipe

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