Why make cheesecake in the Instant Pot?

The Instant Pot provides a steamy, sealed setting that gently and evenly bakes cheesecake to creamy perfection. This results in a creamy texture with fewer cracks and less hassle compared to traditional oven baking no water bath or hot kitchen required.

What pressure cooking time and release method should I use?

Set your Instant Pot Berry Cheesecake to cook on high pressure for 20 minutes, followed by a 20-minute natural pressure release to ensure a smooth, evenly set texture. This gentle release prevents cracking and helps the filling set evenly.

What berries should I use and can I swirl them in the batter?

Strawberries, blueberries, raspberries, and blackberries all work beautifully. Mash a half cup and fold it gently into the batter for a swirled effect. Just avoid overmixing to maintain a smooth texture.

How do I prevent a soggy crust?

Pack your graham cracker crust tightly into the pan and use a rack or sling to elevate it above the water in the Instant Pot. Avoid covering the top with foil, which can trap steam and soften the crust.

Instant Pot Berry Cheesecake – 7 Secrets for a Perfect Summer Dessert Instant Pot Berry Cheesecake

Name: Instant Pot Berry Cheesecake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Cuisine: American
Ingredients: ¾ cup graham cracker crumbs; 2 tablespoons melted butter; 1 pound cream cheese (2 x 8 oz blocks), softened; ⅔ cup sugar; 2 teaspoons corn starch; ½ cup mashed mixed berries (strawberries, blueberries, raspberries, blackberries); ½ teaspoon vanilla extract; 2 large eggs; 1½ cups mixed fresh berries (cut strawberries into quarters)

Description

Creamy, rich Instant Pot Berry Cheesecake with a graham cracker crust and fresh berries swirled inside and scattered on top perfectly cooked under pressure for a no-fuss summer dessert.

Ingredients

Crust:

¾ cup graham cracker crumbs

2 tablespoons melted butter

Filling:

1 pound cream cheese (2 x 8 oz blocks), softened

⅔ cup sugar

2 teaspoons corn starch

½ cup mashed mixed berries (strawberries, blueberries, raspberries, blackberries)

½ teaspoon vanilla extract

2 large eggs

Topping:

1½ cups mixed fresh berries (cut strawberries into quarters)

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Instructions

1. Spray a 7-inch springform pan with nonstick spray. Mix graham cracker crumbs and melted butter, press firmly into the pan bottom and slightly up the sides.

2. Let cream cheese come to room temperature or microwave briefly. Beat until smooth. Gradually add sugar and corn starch; beat until fully blended.

3. Mix in mashed berries and vanilla on low speed until combined. Add eggs one at a time, mixing gently until just incorporated.

4. Pour batter into crust. Place pan on a rack or sling inside Instant Pot with 2 cups water below.

5. Pressure cook on high for 20 minutes. Let pressure release naturally for 20 minutes.

6. Remove cheesecake. Blot any moisture from top with a paper towel. Cool at room temperature for 1 hour, then refrigerate at least 4 hours or overnight.

7. Remove springform. Top cheesecake with fresh berries and slice to serve.

Notes

Use fresh berries for best texture and appearance.

Don’t overmix the batter after adding berries this can cause overflow.

Optional: Bake the crust at 350°F for 8 minutes before adding filling for a firmer texture.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Pressure Cooker
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 18g
Sodium: 180mg
Fat: 24g
Saturated Fat: 13g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 5g
Cholesterol: 95mg