Instant Pot Strawberry Crunch Cheesecake

This Instant Pot Strawberry Crunch Cheesecake is one of the best cheesecakes I’ve made using my favorite kitchen appliance, the Instant Pot! This creamy cheesecake is packed with strawberry preserves. It’s then topped with a crunchy topping made of golden Oreos and strawberry jello. This is a dessert that will surely impress your family and friends. If you enjoyed this easy strawberry crunch cheesecake recipe, you’ll definitely love this Instant Pot RumChata Cheesecake, Instant Pot Coconut Rum Cheesecake or even this Instant Pot Raffaello Cheesecake!

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The strawberry crunch cheesecake is not to be confused with a strawberry shortcake cheesecake. A strawberry shortcake cheesecake has the cheesecake filling and strawberry cake inside. While the strawberry crunch cheesecake is simply a cheesecake with a crunchy strawberry topping. There is no strawberry cake inside this cheesecake.

If you’re wondering why you should own an Instant Pot, this strawberry crunch cheesecake will definitely help you make a decision! Instant Pots are great for making creamy and easy cheesecakes. They also whip up some fantastic one pot meals that are perfect for busy weeknights. And if this is your first time making a cheesecake in the Instant Pot, don’t worry! I’ll walk you through each step to ensure you get it right the first time!

• Prepare the cheesecake crust using Nilla Wafers and butter.
• Freeze the crust as you prepare the cheesecake filling.
• Cream together the cream cheese, sugar and cornstarch.
• Add the eggs one at a time while mixing.
• Mix in the vanilla extract and strawberry preserves just until combined.
• Pour the cheesecake filling into the crust.
• Cook the strawberry crunch cheesecake in the Instant Pot.
• Chill for 6 hours or overnight.

How To Make Instant Pot Strawberry Crunch Cheesecake

1. First, add the Nilla wafers to a food processor and pulse until they turn into very fine crumbs.
2. Melt the butter in the microwave.
3. Generously grease a 7 inch spring form pan. You may use parchment paper as well.
4. In a bowl, combine the Nilla wafer crumbs and melted butter.
5. Add the Nilla wafer mixture to the spring form pan. Use a measuring cup to press the mixture down into the pan and slightly up the sides to form the crust.
6. Place the prepared crust in the freezer as you prepare the filling.
7. Whisk together the sugar and cornstarch in a bowl to help break up lumps in the cornstarch.
8. In a stand mixer or bowl if using a hand mixer, cream together the cream cheese, sugar and corn starch on low speed.
9. Add the eggs in one at a time while mixing.
10. Add the vanilla extract and strawberry preserves and mix just until combined.
11. Pour the cheesecake filling into the crust and cover with aluminum foil. If your pan has trouble with leaking, cover the bottom with the foil as well.
12. Add water to the Instant pot.
13. Place the trivet inside the Instant Pot and using a sling, lower the cheesecake into the instant pot on top of the trivet.
14. Close the lid and cook on high pressure for 35 minutes.
15. Once it has finished, allow the instant pot to natural release for 10 minutes.
16. Engage the quick release button to release any remaining pressure.
17. Allow the strawberry crunch cheesecake to sit at room temperature for at least 45 minutes, then transfer to the refrigerator to chill for 6 hours or preferably overnight.
18. Finally, top with strawberry crunch topping and fresh strawberries if desired and serve!

How To Make Strawberry Crunch Topping

1. Pulse the golden Oreos in a food processor just until it creates crumbs.
2. Transfer the golden Oreo crumbs to a bowl and add the strawberry jello and red food coloring.
3. Mix until well combined.
4. Top the cheesecake with the strawberry crunch topping and enjoy!

Tips & Variations

• You may substitute the strawberry preserves for strawberry jelly. I’ve tried this cheesecake both ways and I definitely prefer strawberry preserves.
• If you don’t have Nilla Wafers, you can substitute for regular graham crackers. However, I really love the hint of vanilla the Nilla wafers give the crust.
• The cheesecake will still jiggle when you remove it from the Instant Pot. It will finish setting in the refrigerator.
• Always read your Instant Pot manual before cooking in it. I used an 8 qt for this recipe. If you’re using a different size, you will need to adjust the water quantity.