Instant Pot Strawberry Crunch Cheesecake – Creamy & Irresistible
This Instant Pot Strawberry Crunch Cheesecake has a creamy cheesecake layer, baked on a Nilla Wafer crust, and covered with strawberry shortcake crumbles!
- Prep Time: 10 mins
- Cook Time: 50 mins
- Total Time: 7 hrs
- Yield: 8 servings
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
Ingredients
Crust:
- 1 1/2 cups Nilla Wafer crumbs
- 3 Tablespoons butter, melted
Filling:
- 3 (8 oz.) packages cream cheese, room temperature
- 1/2 cup granulated sugar
- 2 Tablespoons flour
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
- 2 eggs
Topping:
- 10 golden Oreo cookies
- 2 Tablespoons strawberry Jell-o mix
- 3-4 Tablespoons whipped cream
- 1/4 cup strawberry topping or preserves
Instructions
1. Preheat your oven to 350°F.
2. Add Nilla Wafers to a food processor until you get about 1 1/2 cups of crumbs. Add in the melted butter and pulse until combined.
3. Pour into the bottom of a greased 7″ springform pan and press to form a crust, bringing the crumbs up about 1 inch on the sides.
4. Bake the crust for 10 minutes or until golden. Remove and cool on a wire rack.
5. In a stand mixer (or with a hand mixer) using a paddle attachment, cream the cream cheese for 3-4 minutes until smooth with no lumps.
6. Slowly pour in the sugar and flour and mix until just combined.
7. Add vanilla and heavy cream. Mix on low speed until combined, then slowly increase to high for 1 minute.
8. Scrape the sides and bottom of the bowl to ensure it’s lump-free. Mix once more before adding eggs.
9. Add the eggs one at a time, mixing just until the yolk disappears.
10. Pour the batter into the prepared crust and tap gently to release air bubbles.
11. Cover the pan with aluminum foil. Add 1 cup of water to the Instant Pot and place the trivet inside.
12. Place the cheesecake on the trivet and cook on high pressure for 40 minutes. Let it naturally release.
13. Once the pot opens, remove the cheesecake and cool to room temperature on a wire rack.
14. Refrigerate the cheesecake for at least 6 hours, preferably overnight.
15. For the topping, pulse Oreo cookies in a food processor 5-6 times for a coarse crumb. Remove half to a bowl.
16. Add Jell-o mix and whipped cream to the bowl and mix with a fork. Return to processor and pulse 2-3 more times.
17. Spread strawberry topping over the chilled cheesecake in an even layer.
18. Sprinkle the strawberry crumbles over the topping.
19. Serve and enjoy!
Notes
It is not recommended to refrigerate this cheesecake after topping as the crumbles may become soggy. For best results, store in an airtight container to minimize moisture exposure.
Leftovers should be kept in an airtight container in the refrigerator for up to three days.
You can prepare the cheesecake a day in advance and add the topping just before serving for optimal texture.