Instant Pot Strawberry Cheesecake is so easy to make! This healthier, real food version is grain free, has no refined sugar and is topped with a delicious homemade strawberry sauce.
Instant Pot Strawberry Cheesecake is a refreshing, decadent sweet treat.
You can’t go wrong with a thick layer of creamy, dreamy, rich vanilla cheesecake. Top that with a beautiful layer of homemade strawberry sauce drizzling down the sides. Bliss!
My husband and I are big time cheesecake fans. I have many cheesecake favorites, chocolate cheesecake {of course}, cheesecake topped with homemade lemon curd and fresh berries, herb-infused cheesecake, peppermint cheesecake, pumpkin cheesecake and on and on.
Instant Pot Strawberry Cheesecake is my husband’s favorite. He loves everything strawberry, and he loves a lot of this delicious homemade strawberry sauce on top of his slice. I admit, I do too.
It reminds both of us of those store-bought frozen cheesecakes with gobs of strawberry sauce that you let thaw and eat a few hours later. Do you know what I’m talking about? My husband and I are both 80’s kids and grew up with that popular frozen cheesecake. That kind of cheesecake is not an option for me and my family, so I make my own “real foodified” cheesecake for us to enjoy.
Instant Pot Strawberry Cheesecake turns out perfect every time!
Instant Pot cheesecake is THE best! I find making cheesecake in the Instant Pot is the easiest way to make cheesecake. The cheesecake batter is made in the blender for super easy prep. You can’t get much easier than a blender cake. It’s ready to go in minutes and the Instant Pot does all of the cooking for you!
You will need my absolute favorite kitchen tool, the Instant Pot, for this recipe. If you don’t have one, I highly recommend them. I have two! Why? Because the Instant Pot is seriously one of the greatest kitchen tools ever!
I love the Instant Pot so much that I am a 4 time cookbook author featuring this amazing tool! My first cookbook, The Art of Great Cooking With Your Instant Pot, has three of my favorite swoon-worthy cheesecakes in the cookbook that you won’t want to miss out on.
The Instant Pot has been such a life saver and game changer in my kitchen. If you don’t have an Instant Pot yet, I know you will love it! Everyone raves about this brilliant machine.
But back to this delicious Instant Pot Strawberry Cheesecake! All you need to do is mix the crust together with your hands, then push it into a springform pan {I use this springform pan and this glass lid that fits perfectly in the Instant Pot} and pop that into the freezer.
While it’s chilling, throw all of the cheesecake ingredients into a blender and blend on low speed until smooth and combined. Pour that silky goodness into your springform pan and cover it with a lid. That’s it, super easy!
The covered cheesecake goes into your Instant Pot on top of the trivet. In 35 minutes, your cheesecake will be perfectly cooked/steamed. Next up, it’s all about chilling. Cheesecake needs to be cold and chilled. There’s no way around that. Patience my friend. Trust me, it’s worth it.
While that delicious cheesecake it chilling in the fridge, make your homemade strawberry sauce. If you’re like me, you might want to double the batch so you have extra sauce … because it’s that good.
Dice a bunch of beautiful fresh strawberries, toss them in a small saucepan, add a little bit of honey and let them cook down over medium heat. Once the strawberries have broken down into a thicker sauce, sprinkle some grass-fed gelatin over the top and whisk until it’s dissolved. Then into the fridge it goes to chill.
A note on sourcing quality, grass-fed gelatin. My favorite grass-fed gelatin is 100% pesticide and hormone free, non-GMO, lab tested with proof of purity, and high protein {98%}. It’s perfect for making easy freezer fudge, “jello“, homemade marshmallow Smores bars, custards, pies, pudding, and even making your hot chocolate more nutrient-dense and nourishing.
BONUS: I have a 10% OFF gelatin coupon code for my readers! Just follow the link here and enter NOURISH10 at checkout for 10% off your entire order.
Next time you have guests coming over, a special occasion to celebrate, or just want to share something delicious with someone you love, give this Instant Pot Strawberry Cheesecake a try!
Instant Pot Strawberry Cheesecake
Easy Instant Pot Strawberry Cheesecake {Grain Free}
Instant Pot Strawberry Cheesecake is so easy to make! This healthier, real food version is grain free, has no refined sugar and is topped with a delicious homemade strawberry sauce.
Ingredients
For the crust:
- 3/4 cup Otto's cassava flour (<-- this is the only cassava flour I use and recommend)
- 2 tbsp maple sugar or maple syrup
- 2 tbsp melted grass-fed butter or ghee, melted
For the cheesecake:
- 16 oz full fat organic cream cheese or lactose free organic cream cheese, softened
- 2 pastured or organic eggs, room temperature
- 1/2 cup maple sugar or maple syrup
- 1/4 cup organic whole/Greek yogurt or lactose free organic yogurt
- 1 tbsp Otto's cassava flour (<-- this is the only cassava flour I use and recommend)
- 2 tsp vanilla extract
- 1/2 teaspoon sea salt (<-- this is my favorite sea salt)
- 1 tsp grass-fed gelatin (<-- this is the only grass-fed gelatin I use and recommend)
For the strawberry sauce:
- 8 oz fresh organic strawberries, hulled and diced
- 1-2 tbsp light-colored honey
- 1/2 tsp grass-fed gelatin (<-- this is the only grass-fed gelatin I use and recommend)
Instructions
- Grease your springform pan and set aside {I used butter for this}. Add the cassava flour, maple sugar/syrup and melted butter/ghee to a small bowl. With clean hands, mix until completely combined. Dump the mixture into your springform pan and press down forming a packed "crust" at the bottom. Place springform pan in the freezer for 10 minutes.
- While the springform pan is in the freezer, prepare the cheesecake filling. Add all of the cheesecake filling ingredients, in the order listed, to a high powdered blender and blend on low speed until smooth and combined. Pour the cheesecake filling into the frozen springform mold on top of the "crust".
- Place the Instant Pot trivet in your Instant Pot. Add 1 cup water to the Instant Pot. Gently place your springform pan in the Instant Pot and cover with glass lid [See Notes about lid.]. Secure your Instant Pot lid making sure the seal valve is closed. Press Manual {High Pressure} and increase the time to 35 minutes. Walk away. When the cook time is done, press the cancel button to turn off the Instant Pot. Unplug your Instant Pot and let it naturally pressure release for 15 minutes. Using an oven mitt, release the seal valve letting any remaining pressure out. Remove the lid and VERY CAREFULLY lift trivet and cheesecake out of the Instant Pot {please use CAUTION doing this, use oven mitts or thick towels, the Instant Pot and springform pan will be extremely HOT}. Allow to cool to room temperature with the lid remaining on. Once cooled, remove the lid taking care not to drip any of the condensation on the top of the cheesecake and gently run a knife around the edges of the cheesecake. This will help loosen the cheesecake when you're ready to remove it from the outer springform. Wipe off all condensation from the lid and place back on top of the cheesecake pan and place in the refrigerator for at least 4 hours until completely chilled, best overnight.
- When the cheesecake is chilled, make the strawberry sauce. Place diced strawberries and honey in a small saucepan over medium heat, stirring occasionally for about 10 minutes or until the strawberries breakdown and have become a thicker sauce. Sprinkle the gelatin over the top and stir until the gelatin has dissolved, about 1-2 minutes. Pour the sauce into a heatproof bowl and chill in the refrigerator for at least 30 minutes. Pour the strawberry sauce over the top of the cheesecake. Use a spoon to smooth out the sauce. Serve immediately.
Notes
- Store in the refrigerator for up to 3 days.
- Recipe requires a 6" or 7" springform pan. Alternatively, you can use a 1 1/2 quart casserole dish with a glass lid - you won't be able to remove the cheesecake as nicely though. My preference is a springform pan with the glass lid from the casserole dish. Whatever you use, just make sure it fits in your Instant Pot.
- If you don't have a glass lid, you can cover the top of the springform pan with unbleached parchment paper then top that with foil and secure it around the edges.
BONUS: I have a 10% OFF gelatin coupon code for my readers! Just follow the link here and enter NOURISH10 at checkout for 10% off your entire order.
Recommended Products
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving:Calories: 335Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 97mgSodium: 312mgCarbohydrates: 30gFiber: 1gSugar: 19gProtein: 6g
This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Are you on Pinterest? I pin lots of yummy real food recipes + more there. I have a board just for Gluten Free Treats too. Come follow along.
MORE RECIPES YOU MIGHT LIKE
Healthy No Bake Berry Cheesecake Tart {Grain Free}
Instant Pot Grain Free Peppermint Cheesecake
Easy Grain Free Chocolate Cake {Paleo}
Grain Free Strawberry Chocolate Chip Cheesecake Cookies
5 Minute Healthy Instant Pot Chocolate Pudding
Grass-fed Collagen, Desiccated Liver, Coconut Oil, Liver Detox Support, Ancient Minerals + more!
This is so freaking genius! I haven’t really seen any desserts made in the Instant Pot… especially one this gorgeous! I want some NOW! 😛
Thanks Allison! Making desserts in the Instant Pot is one of my favorite things to do 🙂
This looks amazing! I so need to get my IP out more to give it a real workout!
Thanks so much Adrienne! LOL love that, I hope your IP gets a good workout soon 🙂
Oh my goodness. I’m in love with this. I can’t wait to try it! You never cease to amaze me with your IP recipes!
You’re so sweet Raia! Thank you! I hope you get to try some 🙂
OMG I LOVE cheesecake. This one looks sooooo good! Time to get me an instant pot!
Thanks Tina! 🙂 I hope you’re able to get an Instant Pot, you’ll love it!
Emily this cheesecake is GORGEOUS!
Thanks so much Sharon! 🙂
That’s so fun! I just got the Instant Pot and have been having fun testing things out!
Awesome! Enjoy your Instant Pot! 🙂
I still haven’t tried cheesecake in the IP. I am always so worried it won’t come out. When I finally get around to it I will do this recipe!
I’m always worried about it not turning out the regular way 😉 lol You’ve got to try it, it turns out perfect every single time. Instant Pot magic 🙂
Ok, that’s it! I’m doing a cheesecake in the IP! Wow!!! This is so pretty! Looks delicious!
You have to Renee! You’ll love it! 🙂
That looks absolutely beautiful. And, instant pot recipes are all the rage. Way to capitalize on both!
Thanks Megan! 🙂
This looks like it belongs on our Easter table. And maybe on our regular weeknight table year round. Looks so velvety and delicious!
Thanks so much Corrine! Perfect for Easter and year round for sure 🙂
Wow, I had no idea you could make cheesecake in an instant pot! This looks so incredible!
Yes 🙂 It turns out so awesome in the IP 🙂
Insta-Pots fascinate me. If I break down and buy one, this recipe will definitely be one of the first I try!
I hope you get to get one Julie, they’re pretty amazing. 🙂
That smooth strawberry sauce on top…. mmmmmmmm! This looks so gorgeous and delicious!
Thank you Lindsey! 🙂 xo
I finally have an instant pot and I am loving it. There’s a bit of a learning curve so I’m still experimenting and this looks like a great way to practice. Love that it’s grain free.
That’s awesome Karen! I’m so glad you’re loving your Instant Pot 🙂
Oh WOW! I love that this is a healthier version with no refined sugars! I’ve never tried to make cheesecake in the instant pot but I think I’m going to have to give it a go now that I’ve read this!
Thank you Cliona! 🙂 You’re so kind. I hope you get to make one in the Instant Pot.
Pretty sure I am the last person on Earth to not own an Instant Pot. Although after seeing this cheesecake and that strawberry sauce (Swoon!) I may be pulling the trigger faster than I thought. I cannot resist cheesecake!
lol there’s still lots of people that don’t, but I know you would love it! 🙂 It’s such an awesome kitchen tool.
I think that I used to eat those very same frozen cheesecakes in the 80s. It’s hard to believe that your MUCH IMPROVED version comes out of an Instant Pot! I admit, I’ve been a holdout. But this may have just convinced me that I can’t live without it!
Yep, those cheesecakes were sure fun back then. 😉 I hope you’re able to get one, they’re really amazing and so helpful in the kitchen.
I love my instant pot! I’ve never tried making a dessert in it, but I am a strawberry cheesecake-aholic. Your extra tips on how to use the parchment and foil make it doable for me.
I hope you get to make something sweet and yummy in the IP 🙂
Such a pretty dessert! And the fact that you make it in your Instant Pot… swoon! So cool!
Thanks Michele 🙂
This is such a pretty dessert! I haven’t used my IP for sweets yet but everytime you post one up – I’m all drooling.
Oh boy, you totally have to! Cheesecake is the best in the IP 🙂
It looks like you have a significant crust in the picture. How does one tablespoon of casava flour make that much crust?
Hi CC, the recipe states 3/4 cup cassava flour under the part that says “for the crust” 🙂 the 1 tablespoon is in the cheesecake.
Well I Never! Pudding in an Instapot! I will definitely have to give this a go!
There’s so many yummy things you can do with the IP 🙂
I still don’t have an Instant Pot! I get away with thinking I maybe don’t need one and then I see another gorgeous recipe like this that persuades me that I do! 🙂 It’s on my birthday wish list! Beautiful – thanks for posting!
Thank you! I hope you’re able to get one, I think you’ll love it 🙂
I’m continually amazed at the things everyone is making in an Instapot, I really need to get one soon, especially since cheesecake is pretty much the best thing ever!
It really is an amazing tool 🙂
Oh, you certainly know how to do dessert in the Instant Pot! Jeez… this looks SO dang good.
Aww thanks Irena! 🙂 I hope you’re able to get one, you’ll love it.
I think the question is, “Why haven’t I purchased an instant pot yet?” This looks insane!
You’re so kind, thanks! 🙂 I hope you’re able to get one. You’ll love the IP.
I can’t stop looking at this, Emily – it’s absolutely gorgeous! I haven’t had cheesecake in forever, but it’s one of my favorites!
Thanks Dena! 🙂 xo I hope you get to enjoy some cheesecake soon.
This cheesecake looks so amazing! I love how thick it is and that sauce on top looks so good! How cool that it can be made in the IP!
Thank you Jessica! The topping is super special 🙂
This is totally genius !! I have to try this recipe !!
Thank you! 🙂 I hope you get to try some.
Yet another reason I need an InstantPot!! Looks delish!
Thanks Katja! 🙂 I hope you get to get one.
OMG I seriously need to avert my eyes from the screen right now haha! This is utterly beautiful <3
Thank you! 🙂
Never would’ve thought to make cheesecake in the instant pot, this is genius! and totally perfect for spring. Love it!
It turns out so awesome in the IP 🙂
OMG! This looks amazing. I’m seriously drooling!
Thank you! 🙂
Holy moly that looks AH-MAZING!
Thank you! 🙂
Strawberry cheesecake in an instant pot! This is such an awesome idea! It is gorgeous 🙂
Thanks Stacey! 🙂
Oh nice, strawberry cheesecake is my favourite, and such a simple recipe too! Love it :)!
Thanks Mark! 🙂
Such a beautiful cake, I love cheesecake so much it’s my downfall.. always a healthier version though!
Thank you Vanessa! 🙂
This is just gorgeous! I have yet to make a treat in my IP but you have me really inspired now!
I hope you get to make something sweet in your IP 🙂
Hi there I don’t have an instant pot. Can I make this in the oven? And can I sub cassava flour for corn starch or a different flour?
Hi Mirym, corn starch wouldn’t work as the flour base, but you could try using a different all-purpose flour in place of the cassava. I’m sure you could make it in the oven, but I’ve never made it that way – so I don’t have instructions for how to cook, for how long, at what temperature, etc. I hope you’re able to figure out a way that works for you. 🙂
Can I freeze this?
Blender is broken – will a regular mixer work?
Also could almond flour work for the crust? Trying to work with what I have low carb and on hand.
Thanks
Hi Davette, you could try a mixer instead. Almond flour cannot be perfectly swapped out, but you can use it, it just has to be different measurements. I do use almond flour in my cheesecake recipes in my cookbooks and in this Instant Pot cheesecake recipe for reference on the amount.