Instant Pot Strawberry Crunch Cheesecake

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