Layered Instant Pot Strawberry Cheesecake is the perfect way to end your Valentine’s Day. This classic dessert has never tasted better with a made-from-scratch strawberry topping that is SO easy to make in your pressure cooker!
Hey everyone, Jenn here! Since cheesecake is my husband’s favorite dessert on the planet, I wanted to come up with the perfect Valentine’s Day cheesecake recipe.
His favorite homemade cheesecake is an oven-baked strawberry cheesecake. I wanted to take the flavor from that recipe in an easier-to-make pressure cooker cheesecake.
🍓 This is the best strawberry cheesecake I have ever eaten. You HAVE to try this one!
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How to Make Layered Strawberry Cheesecake in an Instant Pot or Any Brand of Electric Pressure Cooker
The secret to this cheesecake is the made-from-scratch strawberry sauce. It’s so good, you’ll want to slather it on everything. And SO easy to make in your Instant Pot!
💘 Want to make Valentine’s Day extra special? Make your meal at home with one of my Instant Pot Valentine’s Day menus! 💘
Use Room Temperature Ingredients
Cheesecake that starts with cold ingredients never turns out right! It’s either not mixed enough and lumpy or it’s overbeaten and the texture is wrong.
Make life easy on yourself and set your cream cheese and eggs out on the counter for 45 to 60 minutes before starting. Before you start, use an instant read thermometer to make sure the ingredients are between 70 and 75°F before starting.
Preparing the Crust
I’ve made Oreo cheesecake crust both with and without removing the frosting from the Oreos. If you don’t remove the frosting, you’ll need to use a food processor to incorporate it into the crumbs.
Use a tamper or a flat-bottomed glass to press the crust really firm. By pressing it smooth, you help ensure a nice even line between the dark cookie crust and the white cheesecake layer.
💡 For more cheesecake tips, see How to Make Perfect Instant Pot Cheesecake.
Why Use Frozen Strawberries for the Sauce?
I recommend using frozen strawberries to create the sauce in this recipe. Frozen strawberries break down a little better into the sauce and they release a little more liquid. Best of all, they are available year round and are flash frozen at peak freshness.
If you want to use fresh strawberries, you can. (Though I’d still recommend freezing them first.)
Also, be sure to check the bag to make sure you’re using unsweetened frozen strawberries.
Dividing the Batter
There are several ways you can go about dividing the batter.
- Just eyeball it (you rebel!)
- Use a 1 cup measuring cup to divide the batter into two bowls, one cupful at a time to get it close enough.
- Use a food scale and ensure that both bowls are even down to the ounce.
(You also don’t have to divide the batter at all if you’d rather just make a strawberry cheesecake.)
Getting Perfect Cheesecake Layers
It’s difficult to get the layers perfectly straight in a pressure cooker cheesecake. You’ll need to use a light hand when creating the layers.
Carefully spoon in the white cheesecake layer, starting at the outside and working towards the middle. Gently use an offset spatula or the back of a spoon to smooth out the top. Gently tap the cheesecake on the table a few times to bring any air bubbles to the top.
(Don’t forget to rinse the spatula between colors!)
With the pink cheesecake layer, use the spatula to break the fall of the cheesecake onto the white layer, again working from the outside inwards. Very gently use your spatula to smooth the top layer.
Why Don’t You Cook the Cheesecake Covered?
When you cover your cheesecake with foil, it completely changes the cook time.
I personally don’t like to do it because sometimes it can touch the top of the foil while it’s cooking.
However, if you prefer to cook it covered, that’s great! Just be aware that you’ll need to add several minutes to the cook time.
If you choose not to cook covered, after pressure cooking, use the corner of a paper towel to absorb any condensation that may accumulate on top of the cheesecake.
How Do I Know When It’s Done?
The easiest way to know a cheesecake is done is to use an instant-read thermometer. When the middle reaches 140°F, it’s done.
(However, remember that you’re not making a cake, so the thermometer doesn’t need to remove cleanly for the cheesecake to be done.)
Don’t worry if you need to put your cheesecake back in the pressure cooker and cook it longer! Cheesecake “baked” in the pressure cooker is much more forgiving than baked in the oven, and you won’t get dried out crusty edges if you cook it a few minutes longer.
Strawberry Cheesecake Topping Tips
The recipe simply outlines the ingredients you’ll need to top your cheesecake—you get to decide how fancy you want to make it look!
If you want the WOW factor, you can spread a thin layer of the ruby red strawberry sauce over the top of the cheesecake. Then place whole individual strawberries on top, like we did in our oven-baked Strawberry Cheesecake.
It’s a little harder to slice and serve, but it really looks fancy if you want to surprise your Valentine.
Another WOW presentation is to slice the strawberries thinly and layer them on top of each other in circles, like Del did with her beautiful fresh strawberry tart.
If you’re more interested in having beautiful slices, I recommend leaving the cheesecake uncovered and topping each slice individually.
For perfect cuts, run your knife under hot water and wipe with a towel between each slice.
Drizzle the red strawberry sauce over the top of each slice, then top with additional fresh strawberries.
(Of course, if taste is all that matters, you can always dice the fresh strawberries and stir them into the strawberry puree, and then spoon the mixture on top of individual slices.)
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- 2 cups frozen sliced strawberries
- 1/3 cup sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
- Red food coloring, optional
- 1 cup crushed Oreo cookie crumbs (12 Oreos)
- 2 tablespoons butter, melted
- 16 ounces cream cheese, room temperature
- 1/3 cup sugar
- 1/4 cup sour cream
- 1 tablespoon all purpose flour
- 1/2 teaspoon vanilla
- 2 eggs, room temperature
- 1 pint fresh strawberries, thinly sliced
Prepare Strawberry Topping
- In the pressure cooking pot, combine frozen strawberries, sugar, and lemon juice, and stir to combine.
- Lock the lid in place. Select High Pressure and 3 minutes cook time.
- When the cook time ends, turn off the pressure cooker. Allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid.
- In a small bowl, stir together cornstarch and water.
- Select Saute and add the cornstarch slurry to the strawberry mixture in the pot. Stir constantly until mixture thickens, about 1 to 2 minutes. Remove the cooking pot from the housing.
- Mash the strawberry mixture until the strawberries are broken down to desired consistency. Reserve 1/3 cup of the strawberry mixture and place it in the fridge to cool quickly. Transfer the remainder to a larger bowl to cool to room temperature, then refrigerate until serving.
To Make the Cheesecake
- Prepare a 7-inch springform pan by coating it with nonstick spray. Line the bottom with parchment paper, if desired.
- In a small bowl, combine the Oreo cookie crumbs and butter.
- Spread evenly and press firmly into the bottom of the pan. Place in the freezer for 10 minutes.
- In a mixing bowl, blend cream cheese and sugar at medium speed until smooth. Do not whip. Add the sour cream, flour, and vanilla and stir until just combined.
- Mix in eggs one at a time just until blended; don't over mix.
- Divide the batter into two equal portions.
- Check to make sure the 1/3 cup of strawberry topping is cooled to room temperature or below. In one half of the batter, stir in the 1/3 cup reserved strawberry topping. (I recommend doing this by hand to avoid over mixing the batter.) If using, add red food coloring, one drop at a time, until the mixture reaches your desired color.
- Pour the plain cheesecake batter on top of the crust in the prepared springform pan and gently smooth flat. Then gently spoon the strawberry cheesecake batter on top of the plain batter and gently smooth, taking care not to mix the two batters.
- Pour 1 cup of water into the pressure cooking pot, and place the trivet in the bottom. Center the filled pan on a sling and carefully lower it into the cooking pot. Fold the sling down so that it doesn't interfere with closing the lid.
- Lock the lid in place. Select High Pressure and a 25 minute cook time.
- When the cook time ends, turn off the pressure cooker and allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. When the valve drops carefully remove lid.
- Check the cheesecake to ensure the middle is set. (You can use an instant read thermometer to 140 to 150F.) If not, cook the cheesecake at High Pressure for an additional 5 minutes with an additional 10 minute natural pressure release.
- When the cheesecake is done, use the sling to remove it from the cooking pot. Use the corner of a paper towel to soak up any water that may have accumulated on top of the cheesecake.
- Remove the springform pan to a wire rack to cool. When the cheesecake is cooled, refrigerate covered with plastic wrap for at least 4 hours or overnight.
- To serve: Stir fresh sliced strawberries to the strawberry topping and put a dollop of strawberry topping on individual slices.
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Amount Per Serving: Calories: 406Total Fat: 27gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 116mgSodium: 264mgCarbohydrates: 36gFiber: 2gSugar: 28gProtein: 7g
Cheesecake is one of my favorite things to make in my pressure cooker, so over the years we’ve assembled a great collection of Instant Pot Cheesecake recipes.
Find your next favorite!
• Caramel Pecan Instant Pot Cheesecake
• Nutella Rolo Instant Pot Cheesecake
• Raspberry Instant Pot Cheesecake
• Miniature Heart Shaped Instant Pot Cheesecakes
• Chocolate, Caramel, Coconut (Samoa) Instant Pot Cheesecake
• New York Instant Pot Cheesecake
• Meyer Lemon Instant Pot Cheesecake