Easy Instant Pot Strawberry Cheesecake {Grain Free}

Name: Easy Instant Pot Strawberry Cheesecake {Grain Free}
Prep time: 20 min
Cook time: 47 min
Total time: 5 h 7 min
Yield: 8
Cuisine: American
Ingredients: 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 tablespoon Otto's cassava flour (<-- this is the only cassava flour I use and recommend); 2 teaspoon vanilla extract; 1/2 teaspoon sea salt (<-- this is my favorite sea salt); 1 teaspoon grass-fed gelatin (<-- this is the only grass-fed gelatin I use and recommend); 8 oz fresh organic strawberries, hulled and diced; 1-2 tablespoon light-colored honey; 1/2 teaspoon grass-fed gelatin (<-- this is the only grass-fed gelatin I use and recommend); 3/4 cup Otto's cassava flour (<-- this is the only cassava flour I use and recommend); 2 tablespoon maple sugar or maple syrup; 2 tablespoon melted grass-fed butter or ghee, melted

Published: Apr 2, 2017 · Modified: Aug 20, 2019 by Emily Criswell · I may receive commissions from purchases made through links in this article · 81 Comments

Jump to Recipe

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}

Yield: 8-10 servings

Prep Time: 20 minutes

Cook Time: 47 minutes

Inactive Time: 4 hours

Total Time: 5 hours 7 minutes

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:

¾ cup Otto's cassava flour (<-- this is the only cassava flour I use and recommend)
2 tablespoon maple sugar or maple syrup
2 tablespoon 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
½ cup maple sugar or maple syrup
¼ cup organic whole/Greek yogurt or lactose free organic yogurt
1 tablespoon Otto's cassava flour (<-- this is the only cassava flour I use and recommend)
2 teaspoon vanilla extract
½ teaspoon sea salt (<-- this is my favorite sea salt)
1 teaspoon 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 tablespoon light-colored honey
½ teaspoon 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 ½ 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: 1
Amount 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!

SaveSave

« One Pan Pineapple Ginger Chicken {15 Minute Meal}

Healthy Pineapple Whip {Paleo} »

About Emily Criswell

Emily Criswell is a chocolate- and sweet treat-loving, holistic-minded mom of 4. She's a 4-time cookbook author - The Art of Great Cooking with Your Instant Pot {ranked in Amazon's top 10 new releases - gluten free recipes}, Amazing Mexican Favorites with Your Instant Pot {ranked as a #1 New Release BEST SELLER!}, Low-Carb Cooking with Your Instant Pot , The Big Book of Instant Pot Recipes, food photographer, homeschooler and the founder of Recipes to Nourish, a gluten-free blog focusing on real food and natural living. She works to empower her readers by showing them that there is a healthier way to eat and live. Her passion is to make healthy, natural living as uncomplicated and enjoyable as possible. Find Emily’s latest recipes and natural living tips at Recipes to Nourish. Connect with her on Facebook, Instagram, Pinterest, Twitter and YouTube plus grab her free eBook Holistic Tips to Keep Your Family Healthy. Read more >> About Emily.

Comments

Allison

April 03, 2017 at 7:29 am

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
- Emily Sunwell-Vidaurri
  
  April 03, 2017 at 11:53 am
  
  Thanks Allison! Making desserts in the Instant Pot is one of my favorite things to do 🙂
  
  Reply
Adrienne

April 03, 2017 at 7:32 am

This looks amazing! I so need to get my IP out more to give it a real workout!

Reply
- Emily Sunwell-Vidaurri
  
  April 03, 2017 at 11:52 am
  
  Thanks so much Adrienne! LOL love that, I hope your IP gets a good workout soon 🙂
  
  Reply
Raia

April 03, 2017 at 7:48 am

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!

Reply
- Emily Sunwell-Vidaurri
  
  April 03, 2017 at 11:51 am
  
  You're so sweet Raia! Thank you! I hope you get to try some 🙂
  
  Reply
Tina

April 03, 2017 at 8:05 am

OMG I LOVE cheesecake. This one looks sooooo good! Time to get me an instant pot!

Reply
- Emily Sunwell-Vidaurri
  
  April 03, 2017 at 11:50 am
  
  Thanks Tina! 🙂 I hope you're able to get an Instant Pot, you'll love it!
  
  Reply
Sharon - What The Fork Food Blog

April 03, 2017 at 9:24 am

Emily this cheesecake is GORGEOUS!

Reply
- Emily Sunwell-Vidaurri
  
  April 03, 2017 at 11:49 am
  
  Thanks so much Sharon! 🙂
  
  Reply
Rebecca Strength and Sunshine

April 03, 2017 at 9:58 am

That's so fun! I just got the Instant Pot and have been having fun testing things out!

Reply
- Emily Sunwell-Vidaurri
  
  April 03, 2017 at 11:49 am
  
  Awesome! Enjoy your Instant Pot! 🙂
  
  Reply
Linda Spiker

April 03, 2017 at 10:00 am

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!

Reply
- Emily Sunwell-Vidaurri
  
  April 03, 2017 at 11:49 am
  
  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 🙂
  
  Reply
Renee

April 03, 2017 at 10:57 am

Ok, that's it! I'm doing a cheesecake in the IP! Wow!!! This is so pretty! Looks delicious!

Reply
- Emily Sunwell-Vidaurri
  
  April 03, 2017 at 11:48 am
  
  You have to Renee! You'll love it! 🙂
  
  Reply
Megan

April 03, 2017 at 3:22 pm

That looks absolutely beautiful. And, instant pot recipes are all the rage. Way to capitalize on both!

Reply
- Emily Sunwell-Vidaurri
  
  April 18, 2017 at 5:56 pm
  
  Thanks Megan! 🙂
  
  Reply
Corrine

April 03, 2017 at 5:18 pm

This looks like it belongs on our Easter table. And maybe on our regular weeknight table year round. Looks so velvety and delicious!

Reply
- Emily Sunwell-Vidaurri
  
  April 18, 2017 at 5:56 pm
  
  Thanks so much Corrine! Perfect for Easter and year round for sure 🙂
  
  Reply
Celeste Noland

April 04, 2017 at 6:37 am

Wow, I had no idea you could make cheesecake in an instant pot! This looks so incredible!

Reply
- Emily Sunwell-Vidaurri
  
  April 18, 2017 at 5:57 pm
  
  Yes 🙂 It turns out so awesome in the IP 🙂
  
  Reply
jules shepard

April 04, 2017 at 9:14 am

Insta-Pots fascinate me. If I break down and buy one, this recipe will definitely be one of the first I try!

Reply
- Emily Sunwell-Vidaurri
  
  April 18, 2017 at 5:58 pm
  
  I hope you get to get one Julie, they're pretty amazing. 🙂
  
  Reply
Lindsey Dietz

April 04, 2017 at 9:26 am

That smooth strawberry sauce on top.... mmmmmmmm! This looks so gorgeous and delicious!

Reply
- Emily Sunwell-Vidaurri
  
  April 18, 2017 at 5:58 pm
  
  Thank you Lindsey! 🙂 xo
  
  Reply
Karen - Seasonal Cravings

April 04, 2017 at 9:44 am

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.

Reply
- Emily Sunwell-Vidaurri
  
  April 18, 2017 at 5:59 pm
  
  That's awesome Karen! I'm so glad you're loving your Instant Pot 🙂
  
  Reply
Cliona Keane

April 04, 2017 at 10:03 am

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
- Emily Sunwell-Vidaurri
  
  April 18, 2017 at 5:59 pm
  
  Thank you Cliona! 🙂 You're so kind. I hope you get to make one in the Instant Pot.
  
  Reply
Megan Marlowe

April 04, 2017 at 10:13 am

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
- Emily Sunwell-Vidaurri
  
  April 18, 2017 at 6:00 pm
  
  lol there's still lots of people that don't, but I know you would love it! 🙂 It's such an awesome kitchen tool.
  
  Reply
Michelle Frank | Flipped-Out Food

April 04, 2017 at 10:59 am

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
- Emily Sunwell-Vidaurri
  
  April 18, 2017 at 6:01 pm
  
  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.
  
  Reply
Amanda

April 04, 2017 at 11:41 am

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
- Emily Sunwell-Vidaurri
  
  April 18, 2017 at 6:02 pm
  
  I hope you get to make something sweet and yummy in the IP 🙂
  
  Reply
Michele

April 04, 2017 at 3:43 pm

Such a pretty dessert! And the fact that you make it in your Instant Pot... swoon! So cool!

Reply
- Emily Sunwell-Vidaurri
  
  April 18, 2017 at 6:02 pm
  
  Thanks Michele 🙂
  
  Reply
Anya

April 04, 2017 at 3:58 pm

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.

Reply
- Emily Sunwell-Vidaurri
  
  April 18, 2017 at 6:03 pm
  
  Oh boy, you totally have to! Cheesecake is the best in the IP 🙂
  
  Reply
cc

April 04, 2017 at 6:37 pm

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

Reply
- Emily Sunwell-Vidaurri
  
  April 05, 2017 at 8:55 am
  
  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.
  
  Reply
Donna

April 04, 2017 at 11:50 pm

Well I Never! Pudding in an Instapot! I will definitely have to give this a go!

Reply
- Emily Sunwell-Vidaurri
  
  April 18, 2017 at 6:03 pm
  
  There's so many yummy things you can do with the IP 🙂
  
  Reply
Jo Romero

April 05, 2017 at 4:50 am

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
- Emily Sunwell-Vidaurri
  
  April 18, 2017 at 6:04 pm
  
  Thank you! I hope you're able to get one, I think you'll love it 🙂
  
  Reply
Kari

April 05, 2017 at 8:09 am

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
- Emily Sunwell-Vidaurri
  
  April 18, 2017 at 6:04 pm
  
  It really is an amazing tool 🙂
  
  Reply
Irena Macri

April 05, 2017 at 10:59 am

Oh, you certainly know how to do dessert in the Instant Pot! Jeez... this looks SO dang good.

Reply
- Emily Sunwell-Vidaurri
  
  April 18, 2017 at 6:05 pm
  
  Aww thanks Irena! 🙂 I hope you're able to get one, you'll love it.
  
  Reply
Anne Marie

April 06, 2017 at 6:04 am

I think the question is, "Why haven't I purchased an instant pot yet?" This looks insane!

Reply
- Emily Sunwell-Vidaurri
  
  April 18, 2017 at 6:08 pm
  
  You're so kind, thanks! 🙂 I hope you're able to get one. You'll love the IP.
  
  Reply
Dena Norton

April 06, 2017 at 6:07 am

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!

Reply
- Emily Sunwell-Vidaurri
  
  April 18, 2017 at 6:09 pm
  
  Thanks Dena! 🙂 xo I hope you get to enjoy some cheesecake soon.
  
  Reply
Jessica DeMay

April 06, 2017 at 4:56 pm

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!

Reply
- Emily Sunwell-Vidaurri
  
  April 18, 2017 at 6:09 pm
  
  Thank you Jessica! The topping is super special 🙂
  
  Reply
ChihYu

April 06, 2017 at 6:51 pm

This is totally genius !! I have to try this recipe !!

Reply
- Emily Sunwell-Vidaurri
  
  April 18, 2017 at 6:10 pm
  
  Thank you! 🙂 I hope you get to try some.
  
  Reply
Katja

April 06, 2017 at 8:59 pm

Yet another reason I need an InstantPot!! Looks delish!

Reply
- Emily Sunwell-Vidaurri
  
  April 18, 2017 at 6:11 pm
  
  Thanks Katja! 🙂 I hope you get to get one.
  
  Reply
Georgina Young

April 07, 2017 at 7:44 am

OMG I seriously need to avert my eyes from the screen right now haha! This is utterly beautiful <3

Reply
- Emily Sunwell-Vidaurri
  
  April 18, 2017 at 6:11 pm
  
  Thank you! 🙂
  
  Reply
Real Food with Dana

April 07, 2017 at 9:13 am

Never would've thought to make cheesecake in the instant pot, this is genius! and totally perfect for spring. Love it!

Reply
- Emily Sunwell-Vidaurri
  
  April 18, 2017 at 6:12 pm
  
  It turns out so awesome in the IP 🙂
  
  Reply
Carrie Forrest

April 07, 2017 at 10:11 am

OMG! This looks amazing. I'm seriously drooling!

Reply
- Emily Sunwell-Vidaurri
  
  April 18, 2017 at 6:12 pm
  
  Thank you! 🙂
  
  Reply
Cristina Curp

April 07, 2017 at 2:25 pm

Holy moly that looks AH-MAZING!

Reply
- Emily Sunwell-Vidaurri
  
  April 18, 2017 at 5:50 pm
  
  Thank you! 🙂
  
  Reply
Stacey Crawford

April 08, 2017 at 12:38 pm

Strawberry cheesecake in an instant pot! This is such an awesome idea! It is gorgeous 🙂

Reply
- Emily Sunwell-Vidaurri
  
  April 18, 2017 at 5:49 pm
  
  Thanks Stacey! 🙂
  
  Reply
Mark

April 09, 2017 at 1:15 pm

Oh nice, strawberry cheesecake is my favourite, and such a simple recipe too! Love it :)!

Reply
- Emily Sunwell-Vidaurri
  
  April 18, 2017 at 5:49 pm
  
  Thanks Mark! 🙂
  
  Reply
Vanessa Woozley

April 09, 2017 at 2:42 pm

Such a beautiful cake, I love cheesecake so much it's my downfall.. always a healthier version though!

Reply
- Emily Sunwell-Vidaurri
  
  April 18, 2017 at 5:49 pm
  
  Thank you Vanessa! 🙂
  
  Reply
Becky Winkler

April 10, 2017 at 8:31 pm

This is just gorgeous! I have yet to make a treat in my IP but you have me really inspired now!

Reply
- Emily Sunwell-Vidaurri
  
  April 18, 2017 at 5:46 pm
  
  I hope you get to make something sweet in your IP 🙂
  
  Reply
Mirym

November 22, 2017 at 4:21 am

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
- Emily Sunwell-Vidaurri
  
  November 22, 2017 at 12:00 pm
  
  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
Jennifer

March 15, 2020 at 7:41 am

Can I freeze this?

Reply
DavetteB

April 04, 2020 at 5:25 am

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

Reply
- Emily Sunwell-Vidaurri
  
  May 25, 2020 at 1:53 pm
  
  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.
  
  Reply