Instant Pot Strawberry Crunch Cheesecake Recipe Is SO Tasty

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Got a sweet craving coming up? Give this easy Strawberry Crunch cheesecake Instant Pot recipe a shot- it takes minutes to whip up and tastes insanely good. 

Summer is the perfect time to enjoy fresh and fruity flavors, and if you’re on the hunt for an easy dessert to whip up to satisfy your sweet cravings, this one’s just perfect.

Here’s a super delicious and perfectly creamy cheesecake recipe that ticks all the boxes. Go ahead and give it a try! 

Read on to discover some quick tips and suggestions about how to nail it, followed by the directions and the recipe ingredients- it’s all you need to know to get started. 

instant pot cheesecake

Equipment Used to Make Strawberry Crumble Cheesecake

  • Fat Daddio's cheesecake push pan - This is the pan that I normally use for cheesecakes. If you get a 6x3 push pan, the cheesecake will be a little taller and look more elegant.
  • or Springform pan - Springform pans are traditionally used for making cheesecakes. They are also a great option to use, and what I used to make this cheesecake.
  • Round parchment paper - I like to line cheesecake pans with precut parchment paper. It makes them easier to remove from the bottom of a push pan or springform pan.
  • Cheesecake storage container - If you don't plan on eating all the cheesecake in one setting, a cheesecake storage container is a must. This also works really well for storing the cheesecake in the refrigerator overnight prior to serving.
  • Pie cutter - A pie cutter is a must if you want perfectly uniform and professional-looking slices of cheesecake.
  • Food processor - You'll use a food processor for two parts of this recipe. First, use a food processor to make graham cracker crumbs out of the graham crackers. Second, blend up the golden oreo cookies for crumble topping.
  • Hand-held mixer - I like to use a hand-held mixer to mix up cheesecake filling. It is so much smaller than a stand mixer and allows you more control when mixing.
  • Silicone sling - Use a silicone sling to lift the cheesecake in and out of the Instant Pot. This is really an essential tool when making Instant Pot or Ninja Foodi cheesecake.

How to Make Strawberry Crunch Cheesecake

The first step to make cheesecake is to mix up the cheesecake batter and prepare the crust. For the cheesecake batter to be perfect, you'll want to have room temperature cream cheese and eggs.

You can do either first, but most of the time I like to make the crust first and then set it in the freezer to firm up while I mix up the cheesecake filling.

Then, you'll add the filling to the cheesecake crust, swirl strawberry jam into the cheesecake and cook it in the Instant Pot.

The next day, after the cheesecake has rested overnight, prepare the crumble topping and add it to the cheesecake. You can also top the cheesecake with fresh strawberries.

How Do I Know When the Instant Pot Cheesecake is Done?

Most people like to stick to the jiggle test while making cheesecake (which works perfectly fine too).

However, if you still want to be extra sure, you can always use an instant read thermometer, especially in the middle portion of the cheesecake to check if it is cooked perfectly. 

Can I Try This With Another Flavor?

Sure, you can! If you’ve got another flavored jello and jam, you can give this cherry swirl cheesecake a shot with that too! You can also top the cake with some sliced seasonal fruits. 

Orange creamsicle cheesecake is another flavor you'd likely enjoy.

Check Out More of Our Instant Pot Cheesecake Recipes

Can I Try these in Small Muffin Cups?

Don’t want to create a big cheesecake? Love the idea of recreating this exact recipe in smaller muffin cups?

You can do that too! They could actually be great if you’re looking to try your hands at some bite sized sweet treats to whip up for yourself or for your guests. Instant Pot Egg-Bite silicone molds work great for this.

Cheesecake Care Tips & Tricks

While making a cheesecake, always remember these few things that you should be careful about to make sure your creation has the perfect dreamy and creamy consistency. 

  • Once the cheesecake is done, remove it from heat and allow it to cool down completely before you pop it into the refrigerator. This will help prevent condensation droplets. 
  • When making cheesecake in your instant pot, don’t rush to open it after the cooking time. Set your instant pot to natural release. This will prevent the egg in the cheesecake mixture from scrambling. 
  • Always stick to using the rectangular blocks of cream cheese instead of the whipped variety that you’ll usually find in tubs. This will help you get the texture right. 
  • While making cheesecake, ensure that all your key ingredients are at room temperature. This will help all the ingredients blend together nicely, which will give you a smoother texture. 
  • If you suspect your cheesecake isn’t cooked perfectly, simply put it back into the instant pot, put the lid on and turn on high pressure for 5 minutes more, followed by a natural release for 10 minutes.


Yield: 8 slices

Instant Pot Strawberry Cheesecake

Instant Pot Strawberry Cheesecake

Got a sweet craving coming up? Give this easy Instant Pot Strawberry Cheesecake a shot- it takes minutes to whip up and tastes insanely good.

Prep Time 30 minutes
Cook Time 45 minutes
Additional Time 3 hours
Total Time 4 hours 15 minutes


  1. Start by placing your cream cheese, sugar, and vanilla into a large mixing bowl.
  2. Mix until smooth.
  3. Mix in eggs one at a time.
  4. Place your graham crackers into a food processor and grind until they are the consistency of sand.
  5. Add sugar and melted butter and mix until constancy of wet sand.
  6. Pour crumbs into the bottom of a well greased spring pan and press down firmly. You can also use a push pan.
  7. Pour cheesecake mixture into pan and smooth out.
  8. Place strawberry preserve on top and mix with a knife.
  9. Place cheesecake into sling, as shown.
  10. Place a cup and a half of water into your instant pot.
  11. Lower sling and cheesecake into instant pot.
  12. Secure lid, and cook on high pressure for 30 minutes.
  13. Allow it to vent for 15 minutes then quick release.
  14. Let cool COMPLETELY.
  15. Refrigerate for 2 hours, or for best results, overnight.
  16. Place Oreos into a food processor and process into small crumbs.
  17. Add jello mix and food coloring.
  18. Mix well.
  19. Cover the top of the cheesecake.
  20. Serve and enjoy!

Nutrition Information



Serving Size


Amount Per Serving Calories 337Total Fat 19gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 7gCholesterol 90mgSodium 219mgCarbohydrates 38gFiber 0gSugar 30gProtein 4g

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  • Jessica McCoy

    Jessica McCoy is a seasoned food blogger with 14+ years of experience in the industry. As a self-taught home cook, she enjoys creating and finetuning easy recipes that are fool proof and simple for anyone to make. Her expertise is in all things kitchen: cooking tips, air fryer recipes, Instant Pot and other pressure cooking recipes, and slow cooker recipes. Jessica was the previous owner of AllSheCooks, where she focused on easy every day recipes including budget friendly dinner recipes and desserts.

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    1. You can, but it is not necessary. Just use a paper towel to soak up any condensation after you take the cheesecake out of the pan.

  1. This was not enough baking time/time in the pressure cooker for my cheesecake. The center of mine was still completely runny and did not set up.

    1. You need to make sure to leave the cheesecake to sit for an hour prior to refrigerating overnight. If you skip either of these steps, the cheesecake won't fully set.

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