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Instant Pot Strawberry Crunch Cheesecake

Instant Pot Strawberry Crunch Cheesecake

This Instant Pot Strawberry Crunch Cheesecake is the ultimate dessert! Creamy strawberry cheesecake is topped with a crunchy strawberry topping made with golden oreos! This is tasty treat everyone will love!
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Keyword: strawberry crunch cheesecake, instant pot strawberry crunch cheesecake, strawberry crunch topping, strawberry shortcake cheesecake
Prep Time: 20 minutes
Cook Time: 45 minutes
Chilling Time: 6 hours 45 minutes
Total Time: 7 hours 50 minutes
Servings: 8 servings
Calories: 610kcal



How To Make Instant Pot Strawberry Crunch Cheesecake

  • First, add the Nilla wafers to a food processor and pulse until they turn into very fine crumbs.
  • Melt the butter in the microwave.
  • Generously grease a 7 inch spring form pan. You may use parchment paper as well.
  • In a bowl, combine the Nilla wafer crumbs and melted butter.
  • 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.
  • Place the prepared crust in the freezer as you prepare the filling.
  • Whisk together the sugar and cornstarch in a bowl to help break up lumps in the cornstarch.
  • In a stand mixer or bowl if using a hand mixer, cream together the cream cheese, sugar and corn starch on low speed.
  • Add the eggs in one at a time while mixing.
  • Add the vanilla extract and strawberry preserves and mix just until combined.
  • 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.
  • Add water to the Instant pot.
  • Place the trivet inside the Instant Pot and using a sling, lower the cheesecake into the instant pot on top of the trivet.
  • Close the lid and cook on high pressure for 35 minutes.
  • Once it has finished, allow the instant pot to natural release for 10 minutes.
  • Engage the quick release button to release any remaining pressure. Remove the cheesecake from the instant pot.
  • 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.
  • Finally, top with strawberry crunch topping and fresh strawberries if desired and serve!

How To Make Strawberry Crunch Topping



Calories: 610kcal | Carbohydrates: 65g | Protein: 8g | Fat: 36g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 422mg | Potassium: 160mg | Fiber: 1g | Sugar: 40g | Vitamin A: 1025IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg