Let's get things straight, this is my Strawberry Swirl Instant Pot Cheesecake Recipe--and while you're ok to use my recipe, you'll be having your own cheesecake, not mine, thank-you-very-much. It's sweet, creamy, and just downright perfect in every way.
If you can believe it, in a cook time of 35 minutes, you can be looking at a gorgeous strawberry cheesecake coming out of your Instant Pot. Now, who in their right mind doesn't love that idea?!
And the strawberry filling? Oh. My. Word.
It's like a little pop of strawberry jam right in the kisser. Just when you need it most in amongst that decadent cheesecake.
Makes me drool a little in my mouth as I remember that amazing last slice and how I sucked it off that fork.
Over the sink. As I hid that last bite from the kids.
Little bloodsuckers would eat every bite if I let 'em.
So I got one over on them and snuck that after bedtime.
Insert evil laughter here. LOL!
How to Make a Strawberry Swirl Instant Pot Cheesecake Recipe
The real secret to making this Instant Pot cheesecake recipe is letting it cool down. I see so many recipes that either don't say that the cheesecake needs to cool in the fridge for several hours...or they just say "cool". But they're not specific.
See, the center is going to kind of jiggle a little when you remove the cheesecake from the Instant Pot. That means the center is actually not done cooking.
It's still hot and the center continues to cook while the cheesecake is cooling. Kind of magic, huh?!
And nobody bothers to mention that to you...but I've got your back. I do.
So, let's get to making some Instant Pot cheesecake.
What You Need to Make a Strawberry Swirl Instant Pot Cheesecake Recipe
Crust
- 2 c vanilla wafers crushed fine (not graham cracker crumbs--this is so much better)
- 5 tbsp unsalted butter softened (do not melt butter, just room temp)
- 2 tbsp light brown sugar
Cheesecake Filling and Strawberry Swirl
- 2 c fresh strawberries diced
- ¼ c granulated sugar
- 1 tbsp water
- 3 tsp corn starch
- 24 oz cream cheese softened
- 3 tbsp all-purpose flour
- ¾ c sour cream
- 1 tsp vanilla extract
- 1 c granulated sugar
- 3 lg eggs
- 1 cup of water to put in the Instant Pot inner pot
Decorating Icing
- 4 tbsp cream cheese softened
- 4 tbsp unsalted butter softened
- ½ tsp vanilla
- 2 c powdered sugar
- 2 drops red food color
You're also going to need a cheesecake pan (springform pan), some parchment paper to line the bottom of the pan, a hand mixer or stand mixer, large bowl, paper towels (to dab condensation off the baked cheesecake) and some cooking time. And that's really it!
If you're super worried about that condensation, you can cover the cheesecake with aluminum foil.
Want more amazing instant pot recipes? Try out this Instant Pot Banana Split Cheesecake Recipe and Easy Instant Pot Thai Chicken Ramen Soup.
Strawberry Swirl Instant Pot Cheesecake Recipe
I love how easy this strawberry swirl instant pot cheesecake recipe is! So fun to make and simple, too.
Ingredients
Crust
- 2 c vanilla wafers crushed fine
- 5 tbsp unsalted butter softened
- 2 tbsp light brown sugar
Cheesecake Filling and Strawberry Swirl
- 2 c fresh strawberries diced
- ¼ c granulated sugar
- 1 tbsp water
- 3 tsp corn starch
- 24 oz cream cheese softened
- 3 tbsp all-purpose flour
- ¾ c sour cream
- 1 tsp vanilla extract
- 1 c granulated sugar
- 3 lg eggs
Decorating Icing
- 4 tbsp cream cheese softened
- 4 tbsp unsalted butter softened
- ½ tsp vanilla
- 2 c powdered sugar
- 2 drops red food color
Instructions
Cheesecake Crust Instructions
- Mix together crushed vanilla wafers, butter, and brown sugar until it has a wet sand consistency.
- Cut a circle of parchment paper to fit the bottom of the springform pan and tuck it inside the pan. Lightly spray sides and bottom of the pan with cooking spray.
- With a paper towel, wipe excess spray from the pan.
- Press the vanilla wafer mixture into the bottom and bottom ⅓ of the sides of the pan.
- Place pan in the freezer until ready to use.
Strawberry Swirl Instructions
- Combine strawberries, ¼ cup granulated sugar, cornstarch and water in a heavy saucepan over medium heat. Simmer the mixture, stirring occasionally until it thickens and strawberries become soft.
- Mash this strawberry mixture with a fork or potato masher until it looks like strawberry jam.
- Set aside to cool until ready to use.
Cheesecake Filling Instructions
- Beat cream cheese, flour, and sugar together until smooth.
- Add sour cream and vanilla and mix until combined.
- Add eggs, one at a time, mixing completely after each egg.
- Remove the crust from the freezer and pour half of the cheesecake filling into the crust.
- By spoonfuls, drop half of the strawberry filling across cheesecake. Swirl gently with a butter knife, being careful not to touch the crust.
- Pour in the remaining cheesecake batter and repeat adding the strawberry swirl process with the remaining strawberry filling.
- Place 1 cup of water in the inner pot of your Instant Pot.
- Place springform pan on a trivet or foil sling and carefully lower it into the pot.
- Put the lid on the Instant Pot and lock, then set to high pressure for a cook time of 35 minutes.
- Natural release for 15 minutes, then quick release any remaining pressure. The center of the cheesecake will jiggle slightly when it is cooked, however, if the whole cake jiggles, return to the Instant Pot and cook for an additional 5 minutes.
- With a paper towel, dab away any water condensation that might be on top of the cheesecake.
- Allow the cheesecake to cool for one hour before adding icing if desired.
- Chill the cheesecake in the refrigerator for several hours before serving.
Icing For Decorating Instructions
- Cream together the butter, cream cheese, powdered sugar and vanilla until light and fluffy. Add drops of red food coloring one at a time, until you reach the shade of your choice.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 870Total Fat 54gSaturated Fat 30gTrans Fat 0gUnsaturated Fat 18gCholesterol 208mgSodium 405mgCarbohydrates 91gFiber 1gSugar 75gProtein 10g
Valerie
What size springform pan did you use? Sorry if I missed it.
Jamela Porter
7 inch fits my pot.
Jamela Porter
& inch fits my pot
anna
Nice, thank you. I use the silicone trivet with heat-resistant handles and it's so much better than the metal trivet that came with the instant pot.
Mark Pierce
Hello,
I followed the recipe and it seemed like a lot ingredients. The reason I say that, I couldn't get it all in my 7inch pan. Is that that way it's suppose to be? I'm new at the baking so that's why I'm asking. Thank you so much.
Jamie
Just a tip, make sure to not fill to the rim... It rises and was a mess, but it still tastes great!