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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
- 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
- 1/4 c granulated sugar
- 1 tbsp water
- 3 tsp corn starch
- 24 oz cream cheese softened
- 3 tbsp all-purpose flour
- 3/4 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
- 4 tbsp cream cheese softened
- 4 tbsp unsalted butter softened
- 1/2 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.