Desserts, Instant Pot, Recipes

Fresh Berry Instant Pot Cheesecake

This Fresh Berry Cheesecake is one of the best desserts to ever come out of an Instant Pot!

Fresh Berry Cheesecake

Cheesecake – In the Instant Pot?! Yes!

When I initially purchased my Instant Pot, I never imagined creating desserts with it — especially cheesecake! But when you have the right recipe, cooking times, and equipment, you can make mouth-watering desserts of all sorts.

Cheesecakes are not as difficult to make as they look, but they are time-consuming. The oven will heat the kitchen up in a hurry, so I love having the Instant Pot as an alternative to create our favorite desserts. This is a major perk when you want to bake in the summertime.

Tips for Baking a Cheesecake in the Instant Pot

Before you get started, I want to share tips that will help you create the perfect cheesecake on your first try. As with many recipes, start with room temperature ingredients. Starting off with cold cream cheese will create a gritty, lumpy cheesecake batter. No one wants that!

For the crust, only bring the crumbs about an inch up the side of the springform pan. Otherwise, you will end up with a soggy crust because of all the moisture it absorbs. I like to use the bottom of a measuring cup to press them down into the pan.

Take into account the size of your Instant Pot that you are using. Even two people, with the exact same size and model, can have their desserts come out different. I love that if my cheesecake needs a few extra minutes, I can set it to cook a little longer without drying the dessert out.

Ingredients You’ll Need:

CRUST:

1 cup all-purpose or almond flour
1 teaspoon real vanilla extract
3 tablespoons sugar or granulated/powdered monk fruit sweetener
3 tablespoons unsalted butter, melted

FILLING:

2 8-ounce blocks cream cheese, room temperature
1 teaspoon real vanilla extract
3 tablespoons sugar or powdered monk fruit sweetener*
2 large eggs, room temperature
¼ cup heavy cream, room temperature
1¼ cup water

*For a sweeter cheesecake, add an additional 1-2 T. of sweetener

TOPPING:

1 pint fresh strawberries, sliced lengthwise (as pictured)
½ cup fresh blueberries
2 tablespoon powdered sugar or monk fruit sweetener, for garnish (optional)

Strawberry and Blueberry Instant Pot Cheesecake

Tools You’ll Need:

  • Non-stick cooking spray or parchment paper
Top view of fresh berry mix in a flower design on a cheesecake

How to Make a Fresh Berry Instant Pot Cheesecake:

For the Crust:

Coat the inside of the springform pan with the non-stick cooking spray or cut the parchment paper to fit the bottom and line the sides. Set aside.

Prepare the crust by combining all ingredients in a medium bowl. Stir until the ingredients are thoroughly combined. Press the crumbly crust into the bottom of the prepared springform pan and spread into a uniform layer covering the entire bottom of the pan. Place in the freezer until ready to use.

For the Batter:

To prepare the batter, beat the room-temperature cream cheese on medium-low speed until just blended. (Do not overwork to avoid incorporating extra air into the batter).

Add the vanilla extract and beat for 10 seconds or until just combined.

Add the sugar or monk fruit sweetener and beat for 10-15 seconds or until just combined. Scrape the sides of the bowl with a rubber spatula to incorporate any remaining ingredients into the batter.

Add the heavy cream and beat for another 10-15 seconds to combine.

Finally, add the eggs, one at a time, and beat until just incorporated into the batter. Scrape the sides of the bowl with a rubber spatula as above.

Remove the springform pan from the freezer and pour the batter on top of the chilled crust. Smooth into a uniform layer and gently tap the pan on the counter several times to release any air bubbles in the batter.

Pour the water into the Instant Pot® cooking container and place the springform pan onto the trivet that comes with the Instant Pot®. Carefully place the trivet with the handles positioned upwards for easy removal.

Add the lid and lock into place. Select the “Manual” button and make sure it is set to “High.” Adjust cook time to 30 minutes.

When cook time is complete, allow pressure to release naturally until the pin drops. Carefully remove the lid and lift the cheesecake out by the trivet handles with potholders. Set on the counter to cool for 10-15 minutes before transferring to the refrigerator to chill for at least 4 hours to overnight.

Once chilled, remove from the refrigerator and top with fresh fruit and a sprinkle of powdered sugar or monk fruit, if desired. Slice and serve immediately. Enjoy!

Fork holding a bite of Instant Pot Fresh Berry Cheesecake
Instant Pot Fresh Berry Cheesecake Recipe

Fresh Berry Instant Pot Cheesecake

Yield: 6 Servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Additional Time: 5 hours
Total Time: 6 hours

This Fresh Berry Cheesecake is one of the best desserts to ever come out of an Instant Pot!

Ingredients

CRUST

  • 1 cup all-purpose or almond flour
  • 1 teaspoon real vanilla extract
  • 3 tablespoons sugar or granulated/powdered monk fruit sweetener
  • 3 tablespoons unsalted butter, melted

FILLING

  • 2 8-ounce blocks cream cheese, room temperature
  • 1 teaspoon real vanilla extract 
  • 3 tablespoons sugar or powdered monk fruit sweetener*
  • 2 large eggs, room temperature
  • 1¼ c. water

TOPPINGS

  • 1 pint fresh strawberries, sliced lengthwise (as pictured)
  • ½ c. fresh blueberries
  • 2 T. powdered sugar or monk fruit sweetener, for garnish (optional)

Instructions

Coat the inside of the springform pan with the non-stick cooking spray or cut the parchment paper to fit the bottom and line the sides. Set aside.





Prepare the crust by combining all ingredients in a medium bowl. Stir until the ingredients are thoroughly combined. Press the crumbly crust into the bottom of
the prepared springform pan and spread into a uniform layer covering the entire bottom of the pan. Place in the freezer until ready to use.



To prepare the batter, beat the room-temperature cream cheese on medium-low speed until just blended. (Do not overwork to avoid incorporating extra air into the batter).



Add the vanilla extract and beat for 10 seconds or until just combined.



Add the monk fruit sweetener and beat for 10-15 seconds or until just combined. Scrape the sides of the bowl with a rubber spatula to incorporate any remaining ingredients into the batter.



Add the heavy cream and beat for another 10-15 seconds to combine.





Finally, add the eggs, one at a time, and beat until just incorporated into the batter. Scrape the sides of the bowl with a rubber spatula as above.



Remove the springform pan from the freezer and pour the batter on top of the chilled crust. Smooth into a uniform layer and gently tap the pan on the counter
several times to release any air bubbles in the batter.



Pour the water into the Instant Pot® cooking container and place the springform pan onto the trivet that comes with the Instant Pot®. Carefully place the trivet with the handles positioned upwards for easy removal.



Add the lid and lock into place. Select the “Manual” button and make sure it is set to “High.” Adjust cook time to 30 minutes.



When cook time is complete, allow pressure to release naturally until the pin drops. Carefully remove the lid and lift the cheesecake out by the trivet handles with
potholders. Set on the counter to cool for 10-15 minutes before transferring to
the refrigerator to chill for at least 4 hours to overnight.



Once chilled, remove from the refrigerator and top with fresh fruit and a sprinkle of powdered monk fruit, if desired. Slice and serve immediately. Enjoy!

Notes

*For a sweeter cheesecake, add an additional 1-2 T. of sweetener

Batter ingredients MUST be room temperature for this recipe to work. Allow 2 hours or more to achieve the correct temperature.

Use a designated seal exclusively for baking with your Instant Pot®. Savory dishes will infuse the seal you normally use and affect the flavor of more delicate recipes like this cheesecake.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 586Total Fat: 43gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 154mgSodium: 266mgCarbohydrates: 43gFiber: 5gSugar: 32gProtein: 12g

This data was provided and calculated by Nutritionix on 1/31/2020

PIN to SAVE!

Enjoy an easy and quick cheesecake topped with a Fresh Berry mix that is light, refreshing and perfect for dessert any time! #cheesecake #berry #blueberry #strawberry #dessert

One Comment

  1. CARRIE CONLEY

    I do love strawberries, on my next grocery trip, will see if I can get the ingredients from one store and try this

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