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Easy Instant Pot Strawberry Cheesecake {Grain Free}

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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. 

Cheesecake on a cake stand with strawberry sauce on the top and fresh strawberries.

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!

Several fresh strawberries.

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.

Whole cheesecake with strawberry sauce on the top and fresh strawberries around it.

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!

Cheesecake with a slice cut out and strawberry sauce on the top with fresh strawberries.

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.

My first cookbook, The Art of Great Cooking With Your Instant Pot, releases October 17, 2017! I love the Instant Pot so much that I wrote a cookbook featuring this amazing tool! I’m so excited to share it with you, plus it 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.

Whole cheesecake with a slice cut out and strawberry sauce on the top with fresh strawberries.

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! 

Whole cheesecake with a slice cut out with strawberry sauce on the top and fresh strawberries.

 Instant Pot Strawberry Cheesecake

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Instant Pot Strawberry Cheesecake

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Cook

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Total

Yield 8-10 servings

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: 

For the cheesecake: 

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 kind I love and use)

Instructions

  1. 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.
  2. 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".
  3. 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.
  4. 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.

Cuisine American

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. 

The Art of Great Cooking With Your Instant Pot Cookbook - 80 INSPIRING GLUTEN-FREE RECIPES MADE EASIER, FASTER AND MORE NUTRITIOUS IN YOUR MULTI-FUNCTION COOKER | Recipes to Nourish // Instant Pot Recipes | Pressure Cooker Recipes | Gluten Free Recipes | Healthy Recipes | Real Food Recipes

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Reader Interactions

Comments

  1. 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! 😛

    Reply

  15. 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!

    Reply

  16. 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!

    Reply

  17. 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!

    Reply

  18. 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.

    Reply

  21. It looks like you have a significant crust in the picture. How does one tablespoon of casava flour make that much crust?

    Reply

  23. 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!

    Reply

  24. 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!

    Reply

  39. 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?

    Reply

    • 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. 🙂

      Reply

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