Irresistible Instant Pot Strawberry Crunch Cheesecake

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:

1. Preheat your oven to 175°C (350°F).
2. Crush Nilla Wafers in a food processor until you have about 150g of crumbs. Combine with melted butter and pulse until mixed.
3. 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.
4. Bake for 10 minutes or until golden brown. Let cool on a wire rack.

Filling:

1. In a stand mixer with a paddle attachment, beat the cream cheese for 3-4 minutes until smooth and lump-free.
2. Gradually add the sugar and flour, mixing until just combined.
3. Add the vanilla extract and heavy cream. Mix on low speed until incorporated, then increase to high speed for about 1 minute.
4. Scrape down the sides and bottom of the bowl to ensure no lumps remain. Mix briefly again.
5. Add the eggs one at a time, mixing until just incorporated.
6. Pour the batter into the prepared crust and tap gently on the counter to remove air bubbles.
7. 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.
8. Cook on high pressure for 40 minutes and allow a natural pressure release.
9. 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:

1. Pulse Oreo cookies in a food processor until you get coarse crumbs. Transfer half to a small bowl.
2. Mix the Jell-O powder and whipped cream with the crumbs in the bowl using a fork.
3. Return the strawberry crumbs to the processor and pulse until well combined.
4. Spread strawberry topping evenly over the chilled cheesecake.
5. 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.