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Berry Cheesecake in the Instant Pot

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Do you love cheesecake but dread making it due to the process? Why not whip up this simple Berry Cheesecake in the Instant Pot. It's a super simple recipe that will have you wondering why you've never made an Instant Pot cheesecake before!

strawberries and blueberries decorating a cake, arranged in a flower shape

Berry Cheesecake in the Instant Pot

Can we all just stop and take a moment to be amazed at how beautiful this Berry Cheesecake recipe is? And if you're asking me, there's just something wondering about the combination of cheesecake and berries.

I love that silky smooth texture of the cheesecake paired up with the subtle sweetness of the berries. Some of the berries might be a bit tart as well which makes it taste really, really great also.

Treat yourself to an extra piece of this delicious cheesecake. You deserve it.

instant-pot-berry-cheesecake

Ingredients for this Berries and Cheesecake Recipe

Gather up the list of simple ingredients below to get started.

Ingredients for the Gluten Free Cheesecake Crust:

Gluten Free Instant Pot Cheesecake Filling Ingredients:

  • 2 8-ounce blocks of cream cheese, room temperature
  • 1 teaspoon of vanilla extract
  • 3 tablespoons of powdered monk fruit sweetener *
  • 2 large eggs, room temperature
  • ¼ cup of heavy cream, room temperature

*If you want your cheesecake to be sweeter, you can add in an additional 1-2 tablespoons of sweetener to the recipe.

Toppings for the cheesecake:

1 pint of strawberries
½ cup of fresh blueberries
2 tablespoons of powdered monk fruit sweetener

Special Supplies Used for Instant Pot Cheesecake with Gluten Free Crust

  • 7-inch springform cheesecake cake pan | This is the most common cheesecake pan used for Instant Pot cheesecake recipes. It fits perfectly into both a 6-quart Instant Pot and 8-quart Instant Pot.
  • Parchment paper rounds | We use parchment paper rounds on the bottom of the springform pan so the cheesecake is easier to remove from the bottom of the pan. With parchment paper, it is easy to lift the cheesecake off of the springform pan bottom and transfer it to a serving dish.
  • Monk fruit sweetener | An essential sweetener for baking when you want to avoid processed sugar. It isn't always easy to find, depending on where you shop or the area you live in. I normally purchase this online for that reason. The link above will take you to Monk fruit sweetener on Amazon.
  • Red silicone trivet | This is the trivet we use almost exclusively while cooking or 'baking' in the Instant Pot. It has handles, so it is easy to lift things out of the Instant Pot, or lower them into it.
  • Almond flour | Almond flour is my go-to gluten-free crust substitute.
gluten free cheesecake on plate

How to Make Berry Cheesecake

Make certain that you start by coating the springform pan with nonstick spray or parchment paper. Once done, set aside.

Start to make the crust by adding all the crust ingredients to a bowl and stirring. Push the crust crumbs into the bottom of the springform pan and spread until it's a single layer. Put in the freezer once done.

Make the cheesecake batter by beating the cream cheese (once at room temperature) on medium-low until blended. Do not overdo as this will bring in too much air for the batter.

Add in the remaining ingredients as directed in the recipe card below, and then pour the cheesecake batter into the springform pan (or push pan).

decorative strawberries on cake

Variations to this Gluten Free Instant Pot Berry Cheesecake

The easiest way to vary up this cheesecake recipe is to change up the berries that you use. Try fresh berries when they're in season because they always have the best flavors and taste.

For more variations on Instant Pot cheesecake, see some of these flavor ideas below for inspiration. There are so many ways to flavor a cheesecake. The recipes below are not gluten free or preservative free, but will give you ideas you can use to flavor this gluten free cheesecake recipe.

More Instant Pot Cheesecake Recipes

If you'd like to make any of the below cheesecakes gluten free, use the crust recipe in the recipe card below (for this recipe), and make any additional substitutions to keep the gluten out of your cheesecake while making an exceptionally tasty treat.

Instant Pot Supplies

  • Instant Pot Inner Pot - I like to have an extra inner pot available because of how much cooking I do in my Instant Pot. It comes in really handy when I want to put a lid on the inner pot and refrigerate the leftovers, or mix up ingredients the night before to save time at the end of the day.
  • Silicone Lid for Instant Pot- I'm not sure how I lived without this one. Having a silicone lid for my Instant Pot has made life so much easier. It is perfect for adding ingredients a day or two ahead of time.
  • 101 Instant Pot Recipes for Beginners-  If you are new to pressure cooking, this is a great ebook to get you started with basic recipes you will use over and over again.
cheesecake-and-berry-topping

Get more Instant Pot recipes in our Facebook group and by following APressureCooker.com on Facebook, Pinterest, and Instagram. Have you tried this recipe? Don't forget to Rate This Recipe below!

Recipe

Yield: 6 servings

Berry Cheesecake in the Instant Pot

berry-cheesecake-recipe

These cheesecake and berries recipe is amazing!

Prep Time 30 minutes
Cook Time 40 minutes
Additional Time 6 hours
Total Time 7 hours 10 minutes

Ingredients

Supplies

Ingredients for the crust

Batter Ingredients

Toppings for the cheesecake

  • 1 pint of strawberries
  • ½ cup of fresh blueberries
  • 2 tablespoons of powdered monk fruit sweetener

Instructions

    1. Make certain that you start by coating the springform pan with nonstick spray or parchment paper. Once done, set aside.
    2. Start to make the crust by adding all the crust ingredients to a bowl and stirring. Push the crust crumbs into the bottom of the springform pan and spread until it's a single layer. Put in the freezer once done.
    3. Make the cheesecake batter by beating the cream cheese (once at room temperature) on medium-low until blended. Do not overdo as this will bring in too much air for the batter and can result in a runny cheesecake.
    4. Put in the vanilla and mix for 10 seconds.
    5. Add in the sweetener and mix for about 15 seconds. Scrape down the sides of the bowl with a spatula to get all the mixture.
    6. Next, add in the cream and mix for 15 seconds.
    7. Take and add in the eggs, one at a time, and mix well. Scrape down the sides of the bowl with a spatula.
    8. Take the crust pan out of the freezer and pour the batter on. Smooth into a thin layer and tap the pans several times to get rid of air bubbles.
    9. Put Water into the Instant Pot inner pot and put the springform pan on the trivet. Make certain to put the handles in a position that makes the trivet easy to remove later.
    10. Put on the lid and lock in place. Push the "manual" button and set it to "high". Put the cooking time to 30 minutes.
    11. Once done, let the pressure release naturally. Once the in has dropped, take off the lid carefully and lift out the cheesecake using potholders. Put on the counter to cool for 15 minutes before putting into the fridge for 4 hours-overnight.
    12. After it has chilled, take and remove from the fridge and put on fresh fruit and a sprinkle of the sweetener. Slice and enjoy.

Notes

*If you want your cheesecake to be sweeter, you can add in an additional 1-2 tablespoons of sweetener to the recipe.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 643Total Fat 53gSaturated Fat 25gTrans Fat 0gUnsaturated Fat 24gCholesterol 185mgSodium 389mgCarbohydrates 32gFiber 5gSugar 21gProtein 13g

Did you make this recipe?

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