Instant Pot Cheesecake with Fresh Strawberries & Blueberries

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Our Instant Pot Cheesecake topped with fresh strawberries and blueberries is cooked within 30 minutes and is out of this world! As with all cheesecakes though, you will need to allow time for the cheesecake to chill overnight in the refrigerator so it can continue to set. If you have never made cheesecake in an Instant Pot before then friends you are in for a real treat!

Whole cheesecake topped with slices of fresh strawberries laid in a flower pattern, with blueberries and sprinkled with powdered sugar. Text overlay says"Instant Pot Cheesecake with Fresh Berries". Similar photos of the recipe from various angles are used throughout but with different text overlays unless otherwise described.

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Instant Pot Cheesecake

The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions; to ensure that you have all the ingredients and equipment required, and to understand the steps and timings involved.

If you have an Instant Pot and love cheesecake, then you really must try making this creamy dessert in it.

The method for making the cheesecake is pretty much exactly the same as a “regular” cheesecake, but of course, it cooks more quickly thanks to the pressure.

Make sure to read my tips section as there are a couple of dos and do nots that you need to follow!





Once the cheesecake has cooked, it does need time to set (as all good cheesecakes do) in the fridge.

After that, top it with strawberries and blueberries (or your choice of fresh seasonal berries), slice, and enjoy!

Cheesecake pan in Instant Pot
Prepared Cheesecake in the Instant Pot

Ingredients & Equipment Used In This Recipe

While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients (and equipment) needed for this recipe have been listed below and linked to Amazon or other stores if available online. The complete list of ingredients with measurements is found in the recipe card.

Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. You can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).

Instant Pot Cheesecake with Strawberries and Blueberries

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Instant Pot Cheesecake with Strawberries & Blueberries

Recipe Tips

  • The batter ingredients MUST be room temperature for this recipe to work. Allow 2 hours or more to achieve the correct temperature.
  • Use a designated seal exclusively for baking with your Instant Pot®. Savory dishes will infuse the seal you normally use and affect the flavor of more delicate recipes like this cheesecake.

How Do I Make Instant Pot Cheesecake?

Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.

How to Make Instant Pot Cheesecake

Instant Pot Cheesecake with Fresh Berries

Yield: 4-6
Prep Time: 30 minutes
Cook Time: 30 minutes
Chilling Time: 4 hours
Total Time: 5 hours

Our Instant Pot Cheesecake topped with fresh strawberries and blueberries is cooked within 30 minutes and is out of this world!

Ingredients

For the Crust

  • 1 cup almond flour
  • 1 tsp real vanilla extract
  • 3 Tbsp granulated or powdered monk fruit sweetener*
  • 3 Tbsp unsalted butter, melted

For the Batter

  • 2 (8-oz/225g) blocks cream cheese, room temperature
  • 1 tsp real vanilla extract
  • 3 Tbsp powdered monk fruit sweetener*
  • 2 large eggs, room temperature
  • ¼ cup heavy cream (double cream), room temperature
  • 1¼ cup water

For the Topping

  • 1 pint fresh strawberries, sliced lengthwise (as pictured)
  • ½ cup fresh blueberries
  • 2 Tbsp powdered monk fruit sweetener, for optional garnish

Instructions

  1. Coat the inside of a 7-inch springform pan with non-stick cooking spray or cut the parchment paper to fit the bottom and line the sides. Set aside.
  2. Prepare the crust by combining all ingredients in a medium bowl. Stir until the ingredients are thoroughly combined. Press the crumbly crust into the bottom of the prepared springform pan and spread it into a uniform layer covering the entire bottom of the pan. Place in the freezer until ready to use.

    Crust in Springform Pan
  3. To prepare the batter, beat the room-temperature cream cheese on medium-low speed until just blended. (Do not overwork to avoid incorporating extra air into the batter).
  4. Add the vanilla extract and beat for 10 seconds or until just combined.
  5. Add the monk fruit sweetener and beat for 10-15 seconds or until just combined. Scrape the sides of the bowl with a rubber spatula to incorporate any remaining ingredients into the batter.
  6. Add the heavy cream and beat for another 10-15 seconds to combine.
  7. Finally, add the eggs, one at a time, and beat until just incorporated into the batter. Scrape the sides of the bowl with a rubber spatula as above.

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  8. Remove the springform pan from the freezer and pour the batter on top of the chilled crust. Smooth into a uniform layer and gently tap the pan on the counter several times to release any air bubbles in the batter.

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  9. Pour the water into the Instant Pot® cooking container and place the springform pan onto the trivet that comes with the Instant Pot®. Carefully place the trivet with the handles positioned upwards for easy removal.
  10. Add the lid and lock it into place. Select the “Manual” button and make sure it is set to “High.” Adjust cook time to 30 minutes.
  11. When cook time is complete, allow pressure to release naturally until the pin drops. Carefully remove the lid and lift the cheesecake out by the trivet handles with potholders. Set on the counter to cool for 10-15 minutes before transferring to the refrigerator to chill for at least 4 hours to overnight.
  12. Once chilled, remove from the refrigerator and top with fresh fruit and a sprinkle of powdered monk fruit, if desired. Slice and serve immediately. Enjoy!

    How to Make Instant Pot Cheesecake

Notes

*For a sweeter cheesecake, add an additional 1-2 tablespoons of sweetener

  • The batter ingredients MUST be room temperature for this recipe to work. Allow 2 hours or more to achieve the correct temperature.
  • Use a designated seal exclusively for baking with your Instant Pot®. Savory dishes will infuse the seal you normally use and affect the flavor of more delicate recipes like this cheesecake.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 884Total Fat: 77gSaturated Fat: 37gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 264mgSodium: 538mgCarbohydrates: 35gFiber: 6gSugar: 23gProtein: 19g

This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

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Make It A Full Meal!

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