Instant Pot Strawberry Crunch Cheesecake

In recent years, the Instant Pot has taken the culinary world by storm, becoming a kitchen staple for home cooks and professional chefs alike. With its ability to pressure cook, slow cook, sauté, and even bake, this versatile appliance has transformed the way we prepare meals and desserts. Among the plethora of dishes that can be whipped up in an Instant Pot, the Strawberry Crunch Cheesecake stands out as a delightful and easy-to-make dessert that encapsulates the essence of spring and summer in every bite.

Indulge in the delightful flavors of spring with this Instant Pot Strawberry Crunch Cheesecake. This easy-to-make dessert features a creamy cheesecake base infused with fresh strawberries, all atop a buttery graham cracker crust. Topped with a crunchy blend of freeze-dried strawberries and granola, each bite is a perfect balance of sweetness and texture. Ideal for gatherings or a personal treat, this cheesecake will impress guests and satisfy your sweet tooth while showcasing the versatility of your Instant Pot!

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Ingredients

For the Crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

For the Cheesecake Filling:

16 oz cream cheese, softened

¾ cup granulated sugar

¾ cup sour cream

2 large eggs

1 teaspoon vanilla extract

1 cup fresh strawberries, pureed

For the Strawberry Crunch Topping:

1 cup freeze-dried strawberries

½ cup granola or crushed vanilla wafers

1 tablespoon unsalted butter, melted

Instructions

Prepare the Crust:

- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined.

- Press the mixture firmly into the bottom of a 7-inch springform pan to form an even layer. Set aside.

Make the Cheesecake Filling:

- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.

- Add the sour cream, eggs, and vanilla extract, continuing to mix until fully incorporated.

- Finally, gently fold in the strawberry puree until evenly combined and you achieve a beautiful pink color.

Assemble the Cheesecake:

- Pour the cheesecake filling over the prepared crust, smoothing out the top with a spatula.

Prepare the Instant Pot:

- Place the trivet in the Instant Pot and pour in 1 cup of water.

- Carefully place the springform pan on top of the trivet.

Cook the Cheesecake:

- Close the lid and set the Instant Pot to Manual for 40 minutes on high pressure.

- Once the cooking time is complete, allow for a natural release for about 10 minutes, then carefully release any remaining steam.

Cool the Cheesecake:

- Once the pressure is released, carefully remove the springform pan from the Instant Pot. Let it cool at room temperature for about 30 minutes, then refrigerate for at least 4 hours or overnight for best results.

Prepare the Strawberry Crunch Topping:

- In a food processor, pulse the freeze-dried strawberries into a crumb-like texture.

- In a bowl, mix the strawberry crumbs with granola (or crushed vanilla wafers) and melted butter until well combined.

Serve:

- After chilling, remove the cheesecake from the pan.

- Top with the strawberry crunch mixture, slice, and serve. Enjoy your delightful Instant Pot Strawberry Crunch Cheesecake!

Prep Time: 20 mins | Total Time: 5 hrs | Servings: 8