This Instant Pot Strawberry Crunch Cheesecake is a delightful dessert that combines the rich creaminess of classic cheesecake with the sweet, tangy burst of strawberries. The crunchy topping adds a unique texture, making each bite a heavenly experience. Perfect for family gatherings or a special treat, this cheesecake will quickly become a favorite.
When I first made this cheesecake for my husband and our little family, I had no idea it would become such a hit. The blend of creamy filling, crunchy crust, and the irresistible strawberry topping captivated everyone. It’s now a staple at our family celebrations, and even the kids ask for it by name. The combination of flavors and textures makes it feel like a gourmet dessert, but it’s so easy to make with the Instant Pot!
Why This Instant Pot Strawberry Crunch Cheesecake
What Makes This Recipe Stand Out
- Unique Texture: The contrast between the creamy cheesecake filling and the crunchy strawberry topping is simply divine.
- Flavor Explosion: The sweet, tangy strawberry topping perfectly complements the rich, smooth cheesecake.
- Convenient: Using the Instant Pot makes the cooking process easy and efficient, ensuring a perfect cheesecake every time.
- Versatile Ingredients: Simple ingredients that can be found in any kitchen, making it an accessible recipe for all.
Ingredients
Crust:
- 150g (1 1/2 cups) Nilla Wafer crumbs
- 42g (3 tablespoons) butter, melted
Filling:
- 680g (3 packages of 8 oz each) cream cheese, room temperature (recommend using Philadelphia)
- 100g (1/2 cup) granulated sugar
- 16g (2 tablespoons) flour
- 5ml (1 teaspoon) vanilla extract
- 120ml (1/2 cup) heavy whipping cream
- 2 eggs
Topping:
- 10 golden Oreo cookies
- 14g (2 tablespoons) strawberry Jell-O mix
- 45-60ml (3-4 tablespoons) whipped cream
- 60ml (1/4 cup) strawberry topping or preserves
Directions
Crust:
- Preheat your oven to 175°C (350°F).
- Crush Nilla Wafers in a food processor until you have about 150g of crumbs. Combine with melted butter and pulse until mixed.
- Press the mixture into the bottom of a greased 18cm (7-inch) springform pan, forming a crust that comes up about 2.5cm (1 inch) on the sides.
- Bake for 10 minutes or until golden brown. Let cool on a wire rack.
Filling:
- In a stand mixer with a paddle attachment, beat the cream cheese for 3-4 minutes until smooth and lump-free.
- Gradually add the sugar and flour, mixing until just combined.
- Add the vanilla extract and heavy cream. Mix on low speed until incorporated, then increase to high speed for about 1 minute.
- Scrape down the sides and bottom of the bowl to ensure no lumps remain. Mix briefly again.
- Add the eggs one at a time, mixing until just incorporated.
- Pour the batter into the prepared crust and tap gently on the counter to remove air bubbles.
- Cover the pan tightly with aluminum foil. Place 240ml (1 cup) of water into the Instant Pot, add the trivet, and place the cheesecake on top.
- Cook on high pressure for 40 minutes and allow a natural pressure release.
- Once safe to open, remove the cheesecake and cool to room temperature on a wire rack. Refrigerate for at least 6 hours, preferably overnight.
Topping:
- Pulse Oreo cookies in a food processor until you get coarse crumbs. Transfer half to a small bowl.
- Mix the Jell-O powder and whipped cream with the crumbs in the bowl using a fork.
- Return the strawberry crumbs to the processor and pulse until well combined.
- Spread strawberry topping evenly over the chilled cheesecake.
- Sprinkle the strawberry cookie crumbs over the top.
Serve and enjoy!
Notes
- Substitutions: You can use graham cracker crumbs instead of Nilla Wafers for the crust if preferred.
- Cooking Tips: Ensure all ingredients are at room temperature before mixing to prevent lumps in the cheesecake.
- Nutritional Information: This dessert is rich and indulgent; enjoy in moderation as part of a balanced diet.
