Instant Pot Cheesecake with Homemade Strawberry Sauce

This delicious Instant Pot Cheesecake is made with a secret ingredient that makes it super moist and extra tasty. The graham cracker crust definitely brings this dessert over the top with its’ crunchy base. It is best enjoyed with a homemade strawberry sauce made from scratch!

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If you’ve ever made cheesecake in an Instant Pot, you know that you’ll never go back to the old way of making it. Making a cheesecake in an Instant Pot is so quick and easy. It saves so much time without taking away from its’ taste.

As soon as you try making a cheesecake in your Instant Pot, you’ll immediately become hooked!

Ingredients You’ll Need

• Graham Crackers
• Butter
• Sweetened Condensed Milk
• Cream Cheese
• Eggs
• Sour Cream
• Vanilla Extract
• Corn Starch
• Strawberries
• White Granulated Sugar

How to make Instant Pot Cheesecake with Homemade Strawberry Sauce

1. Prep your springform pan – I used a 7 inch pan for an 8qt Instant Pot. (sizes will vary) Spray your pan with a non-stick spray of your choice. You may also line the bottom of your pan with parchment paper if you’d like, but for this recipe I did not.
2. Prepare the crust – Using a food processor, crush the graham crackers finely. Place the crushed graham crackers and the butter into a bowl and mix until well combined. Place your crust mixture into the pan and press it into the bottom and sides of the pan to form the crust. You may chill the crust in the refrigerator for about 30 minutes. If you don’t have time to chill the crust, don’t worry, it’ll still hold its’ form very well.
3. Prepare the cheesecake filling – Using a large bowl, beat the cream cheese and sugar until well combined and fluffy. Separate the egg whites from the egg yolks. Add only the egg yolks and continue mixing. Add in your sour cream, sweetened condensed milk (this is the secret ingredient), and cornstarch. Mix these ingredients well and add the vanilla extract last. Ensure all ingredients are well incorporated.
4. In a separate bowl, beat your egg whites until they become white, fluffy, and stiff peaks form. Fold (do not mix) the egg whites into your filling very gently. This step is very important to ensure a light and airy result for your cheesecake. It is extremely important not to overmix during this step. Simply fold the egg whites in until they are incorporated into the filling. Once finished, pour the filling into your prepared pan with the crust mixture. Place your springform pan into the Instant Pot on top of the trivet and cover your cheesecake with aluminum foil.
5. Cook the cheesecake – Add water to the bottom of your Instant Pot. The exact measurements of how much water you will need will depend on the size of your Instant Pot. For this recipe, I used an 8 qt. Instant Pot and poured in 2 cups of water. Cook the cheesecake for 40 minutes on high pressure. Make sure to release the pressure once done cooking. Allow the cheesecake to rest and come to room temperature inside the Instant Pot lid halfway on. This took me approximately 45 minutes but could vary depending on your home’s temperature. Once finished, I recommend allowing your cheesecake to chill inside the refrigerator for at least 6-8 hours for the best results.
6. Prepare your Homemade Strawberry Sauce – Heat up your pan on the stove and add in your strawberries. Add in the sugar and vanilla extract and mix well. Bring your strawberries to a boil and continue stirring for approximately 4-5 minutes, until your strawberries become soft and you have a thicker consistency. Allow your strawberry sauce to cool down before pouring over the cheesecake.
7. Serve your cheesecake – Pour the homemade strawberry sauce over your chilled cheesecake, slice and enjoy!

Top Tips & Variations for Making Instant Pot Cheesecake with Homemade Strawberry Sauce

• Changing up the homemade sauce – Feel free to use any kind of fruit you enjoy. You could make your own blueberry sauce, raspberry or any other fruit you love.
• Skip the sauce altogether – If you just love the taste of plain cheesecake all on its’ own, then skip the sauce. I promise that it will be just as tasty!

Instant Pot Cheesecake with Homemade Strawberry Sauce

This creamy cheesecake has a secret ingredient that takes it over the top! The homemade strawberry sauce will bring this cheesecake to the next level and everyone you serve it to will beg for the recipe!

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Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Servings: 8

Calories: 295kcal

Author: Danielle

Equipment

• Instant Pot
• 7 inch Spring Form Pan

Ingredients

Cheesecake Crust

• 8 graham crackers crushed in the food processor
• 4 tbsp melted butter

Cheesecake Filling

• 16 oz softened cream cheese
• 2 eggs separate the yolks from the whites
• 1/3 cup sugar
• 14 oz sweetened condensed milk
• 4 tbsp sour cream
• 2 tsp vanilla extract
• 1 tsp corn starch

Homemade Strawberry Sauce

• 16 oz strawberries
• 1/4 cup white granulated sugar
• 2 tsp vanilla extract

Instructions

• Prep your springform pan – I used a 7 inch pan for an 8qt Instant Pot. (sizes will vary) Spray your pan with a non-stick spray of your choice. You may also line the bottom of your pan with parchment paper if you’d like, but for this recipe I did not.
• Prepare the crust – Using a food processor, crush the graham crackers finely. Place the crushed graham crackers and the butter into a bowl and mix until well combined. Place your crust mixture into the pan and press it into the bottom and sides of the pan to form the crust. You may chill the crust in the refrigerator for about 30 minutes. If you don’t have time to chill the crust, don’t worry, it’ll still hold its’ form very well.
• Prepare the cheesecake filling – Using a large bowl, beat the cream cheese and sugar until well combined and fluffy. Separate the egg whites from the egg yolks. Add only the egg yolks and continue mixing. Add in your sour cream, sweetened condensed milk (this is the secret ingredient), and cornstarch. Mix these ingredients well and add the vanilla extract last. Ensure all ingredients are well incorporated.
• In a separate bowl, beat your egg whites until they become white, fluffy, and stiff peaks form. Fold (do not mix) the egg whites into your filling very gently. This step is very important to ensure a light and airy result for your cheesecake. It is extremely important not to overmix during this step. Simply fold the egg whites in until they are incorporated into the filling. Once finished, pour the filling into your prepared pan with the crust mixture. Place your springform pan into the Instant Pot on top of the trivet and cover your cheesecake with aluminum foil.
• Cook the cheesecake – Add water to the bottom of your Instant Pot. The exact measurements of how much water you will need will depend on the size of your Instant Pot. For this recipe, I used an 8 qt. Instant Pot and poured in 2 cups of water. Cook the cheesecake for 40 minutes on high pressure. Make sure to release the pressure once done cooking. Allow the cheesecake to rest and come to room temperature inside the Instant Pot lid halfway on. This took me approximately 45 minutes but could vary depending on your home’s temperature. Once finished, I recommend allowing your cheesecake to chill inside the refrigerator for at least 6-8 hours for the best results.
• Prepare your Homemade Strawberry Sauce – Heat up your pan on the stove and add in your strawberries. Add in the sugar and vanilla extract and mix well. Bring your strawberries to a boil and continue stirring for approximately 4-5 minutes, until your strawberries become soft and you have a thicker consistency. Allow your strawberry sauce to cool down before pouring over the cheesecake.
• Serve your cheesecake – Pour the homemade strawberry sauce over your chilled cheesecake, slice and enjoy!

Notes

I highly recommend reading your Instant Pot manual prior to making this recipe.

Nutrition

Calories: 295kcal | Carbohydrates: 49g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 177mg | Potassium: 322mg | Fiber: 2g | Sugar: 40g | Vitamin A: 236IU | Vitamin C: 35mg | Calcium: 174mg | Iron: 1mg