Instant Pot Strawberry Cheesecake

By: Emily Flint

By: Emily Flint

"Make this Instant Pot Strawberry Cheesecake recipe for your next party or family dessert. This strawberry cheesecake has fresh strawberry puree and a gluten-free honey almond crust that is to die for. Cheesecake made in an Instant Pot or electric pressure cooker comes out creamy and crack-free every time! Making cheesecake in the Instant Pot or an Electric Pressure Cooker is way easier than it seems. The steps that take the longest are chilling time and the crust."

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Makes1 7" cheesecake

Preparation Time20 min

Chilling Time4 hr

Cooking Time55 min

Slow Cooker Time HIGH25 min

Cooking MethodOven, Pressure Cooker

Cooking Vessel Size7" springform pan

Ingredients

6 tablespoons unsalted butter
2 brown sugar
2 tablespoons sugar
2 tablespoons honey
1 teaspoon vanilla extract
1 cup almond flour
1 teaspoon salt
8 ounces cream cheese, room temp

Preheat oven to 350° and line a baking sheet with parchment paper or a non-stick mat.Place butter and sugars in a bowl and beat until well combined. Add honey and vanilla and continue to mix. Add flour and salt and mix completely. Spread the mixture onto the prepared pan into a thin rectangular sheet, about ¼ inch or so thick. Don't worry about being perfect because you are going to crumble it up.
Bake for 20 minutes until nice and crispy. Remove from the oven and place on a cooling rack in the fridge for about 10-15 minutes. Break the rectangle into pieces and place them in a food processor. Pulse into crumbles. The mix will be nice and buttery and easy to mold into your greased springform pan. Pour crumbs into the bottom of the springform pan and press into the bottom and sides to form the crust. Bake in the oven for 10 minutes and let it cool on a rack while you prepare the filling.
Place the cream cheese in a mixer and beat on medium speed until smooth. Add the sugar and salt and continue to mix until everything is combined. Next, add the lemon juice and vanilla and continue mixing. Add the egg and beat the mixture until smooth. Remove the mixer and add the strawberry puree. Mix the puree in by hand with a spatula.
Pour the filling onto the baked crust in the springform pan. Tap the pan on the counter to remove any air bubbles and level.
Place the trivet in the bottom of the Instant Pot. Make a foil sling (see picture) and place it on top of the trivet. Pour 1½ cups water into the bottom of the Instant Pot. Carefully place the cheesecake pan on top of the trivet. Fold the sides of the foil sling in so they don't get in the way of the lid.
Lock the lid in place and set your Instant Pot on high-pressure cook for 25 minutes. Once complete, allow the Instant Pot to naturally pressure release for 10 minutes and then manually release the rest of the steam carefully. Remove the lid quickly and carefully to avoid condensation from dripping on the cheesecake. Use the corner of a paper towel to carefully soak up any water on top of the cheesecake. Use the sling to remove the cheesecake and cool on a wire rack for 1 hour (be careful, it's hot!).