Strawberries And Cream Cheesecake In The Instant Pot
This time of year strawberries are everywhere! If you are looking for a new recipe, check out this Strawberries And Cream Cheesecake. It is made in the Instant Pot.
Strawberries And Cream Cheesecake
Do you have strawberries growing fresh right in your garden? If not, the wonderful thing about this time of year is they are on sale everywhere as they are in season.
However, if you are wanting to try this recipe when it is not strawberry season, you could also use frozen strawberries too. Just be sure to thaw them out first.
Because we are adding fresh fruit and yogurt to this recipe, I recommend that you use full-fat cream cheese. I have tried it with one full fat and one reduced fat and it did not turn out as well.
Don’t get me wrong, the flavor was all there, it was just not as firm as one would like.
This was made in a 7″ push pan (I used this one here and it fits in my 6qt Instant Pot). You could also use a springform pan.
You just need to make sure the pan fits in the Instant Pot and it is at least three inches deep.
How To Make This Cheesecake In The Instant Pot:
First, crush the graham crackers into crumbs. I do this in a food processor. Then add the butter in and mix well.
Then in a greased cheesecake pan pack the graham mixture into the bottom of the pan. Then pop it in the freezer while you make the filling mixture.
Mix together the ingredients for the cheesecake filling until fully blended. Then pour that mixture over your crust in the cheesecake pan.
Add one cup of water to the inner pot of the Instant Pot (or another pressure cooker). Also, put the trivet in the pot.
Carefully add your cheesecake into the pot so that it is on the trivet. Place the lid on the pot and make sure it is on seal. Cook on high pressure for twenty-seven minutes.
When it beeps that it is done open valve to vent. Then carefully remove the cheesecake and place on the counter for 30 minutes to cool. Then place in the fridge to cool the rest of the way.
Note: If you have water on top of your cheesecake when you remove the lid, that is ok and it is still fine. Just simply carefully blot with a paper towel to soak the water up.
Just be really careful as the cheesecake may still be a little loose in the middle. It will firm up while cooling.
If you like cooking in the Instant Pot, you may also want to try the Lemon Lush Cheesecake Recipe.
Strawberries And Cream Cheesecake In The Instant Pot
Ingredients
- 1 pk Graham Crackers that's about 1 cup crumbs or 9 whole crackers
- 4 Tbsp Butter melted
- 16 oz Cream Cheese full fat - room temp
- 1 Tbsp Vanilla
- 2 Cups Sugar or Splenda
- 4 oz Strawberry Yogurt
- 2 Eggs
- 5 Fresh Strawberries greens removed. more if you will be using for garnish
Instructions
- Crush the graham crackers into crumbs. Then add the butter in and mix well.
- Grease cheesecake pan well with butter. Then pack the graham mixture into the bottom of the pan. Then pop it in the freezer while you make the filling mixture.
- Mix room temp cream cheese, vanilla, strawberries and yogurt together until mixed
- Then add in eggs and sweetener and mix again.
- Pour mixture over crust.
- Add trivet and one cup of water to the inner pot of the Instant Pot (or another pressure cooker).
- Carefully add your cheesecake into the pot so that it is on the trivet. Place the lid on the pot and make sure it is on seal. Cook on high pressure for 27 minutes.
- When it beeps that it is done open valve to vent. Then carefully remove the cheesecake and place on the counter for 30 minutes to cool. Then place in the fridge to cool the rest of the way. If you have water on your cheesecake when you remove it from the pot, see the note above in the post.
- Do not remove from pan until fully cooled.
- Serve with topped with some fresh slices of strawberries and or a spoon of whip cream. (optional)
Know that estimated nutrition facts are just a guideline and will vary depending on any variation you make or brand you use from what we have listed.
