This Valentine’s day treat your special Valentine to an easy to make Strawberry Cheesecake topped with fresh strawberries and made in the instant pot! I used a sugar substitute to make it sugar-free, but this pressure cooker cheesecake recipe works wonderfully with real sugar.
- Why you’ll love this recipe
- Ingredients You’ll need to Make this Mini Strawberry Cheesecake Recipe
- How to make Mini Strawberry Cheesecakes in an Instant Pot
- Easy Mini Strawberry Cheesecake in the Instant Pot Recipe
Why you’ll love this recipe
Cheesecake has always been one of my favorite desserts. There’s just something about the decadent creamy deliciousness that I love. The good news is that this cheesecake recipe is super simple and can be made low carb that will taste just as good as the original by using a sugar substitute like Swerve, Ultimate Sugar Substitute. Cheesecakes are also quick and easy to make in the instant pot, one of my other favourite cheesecakes to make is Easy Instant Pot Mini Chocolate Cheesecake .
Make mini fluffy cheesecakes using the Instant Pot.
Ingredients You’ll need to Make this Mini Strawberry Cheesecake Recipe
Ingredients for the Graham Cracker Crust
- Unsalted butter, melted
- Finely ground graham crackers
Ingredients for the Cheesecake Mixture
- Full-fat cream cheese, softened
- Swerve Sweetener, (or you can use real sugar)
- Sour cream
- Vanilla extract
- Lemon juice
QUICK BERRY COMPOTE
- Lemon juice
- Fresh or frozen berries
- Swerve Sweetener, plus more to taste, (or you can use real sugar)
How to make Mini Strawberry Cheesecakes in an Instant Pot
I made these cheesecakes in small, 125ml mason jars that I got from Walmart, but you can also get them from Amazon. I layered a graham crust with sugar-free mini chocolate chips, then poured the cheesecake mixture overtop. One of the secrets with making mini cheesecakes in the instant pot is to cover them with tin foil to protect the cheesecakes from the moisture from the lid dripping into the cheesecakes.
So there two different kinds of releases with the pressure cooker. Quick release, where you manually open the vent when the cook time is open and let out all of the steam/pressure, and then there’s a natural release. Once the cook time stops, the cooker automatically begins to slowly release pressure. Takes anywhere from 5-10 minutes. During the quick release, things get crazy and boil around and there’s lots of movement, but it’s not really adding much time on to the original cook time–the process takes less than 1 minute. The slow or natural release adds extra time on to the original cook time, but is a much more controlled, stable environment. Meats tend to do better with slow release, it allows the juices to redistribute and settle. Soups and stews I think do just fine on a quick release. For something delicate like a cheesecake, you definitely want slow or natural release. So for my 125ml mason jars, I used a cook time of 7 minutes and then about 15 minutes to release the pressure slowly. No preheating the oven, no cracking the cheesecake, it was perfect! Then chill at least 3 hours, until it’s completely chilled. I topped it off with my own strawberry compute
Graham Cracker Crust
- 1 tbsp Unsalted butter, melted
- 1/4 cup Finely ground graham crackers
- 250 g package full-fat cream cheese, softened
- 1/2 cup Swerve Sweetener, (or you can use real sugar)
- 2 large eggs
- 2 tbsp sour cream
- 1 tsp vanilla extract
- 1 tsp Lemon juice
Quick Berry Compote
- 1 tsp Lemon juice
- 3/4 cup Fresh or frozen berries
- 1 tbsp Swerve Sweetener, plus more to taste, (or you can use real sugar)
Graham Cracker Crust
- In a small bowl, mix melted butter with graham crackers until it forms a consistency similar to wet sand. Spoon about 2 tsp (10 mL) of mixture into bottoms of five 125-mL Mason jars. Using fingers, press gently to create a crust.
- In a stand mixer with a paddle attachment or in a large bowl with an electric mixer, whisk together cream cheese, sweetener (or sugar), eggs, sour cream, vanilla and lemon juice until smooth. Divide mixture evenly between jars, about 1/4 cup plus 2 tablespoons (90 mL) in each jar. Leave room for cakes to rise when cooking. Gently tap jars on counter to eliminate air bubbles.
- Place metal trivet into inner chamber of pressure cooker. Add 2 cups (500 mL) water. Cover each jar loosely with aluminum foil to prevent condensation from lid dripping on to cakes. Carefully place jars on top of trivet.
- Place lid over pressure cooker with release valve on “sealing” mode. Cook on manual setting for 7 minutes on high pressure. Depressurize through natural release pressure setting.
- When float valve has dropped, remove lid. Using tongs, take cheesecakes out of cooker and remove foil. Allow to cool to room temperature before screwing on lids. Chill in refrigerator for up to 5 days. Before serving, garnish with berries, fruit preserves or chocolate syrup, if desired.
Quick Berry Compote - Finish the cheesecakes with this easy three-ingredient compote. This recipe makes enough to top five mini-cheesecakes.
- In a small saucepan over medium heat, stir lemon juice and sweetener (or sugar) until dissolved. Add berries. Cook on a gentle simmer, stirring until juices are released and berries are warm and slightly mashed. Continue to simmer until mixture thickens to a consistency similar to jam, about 3 to 5 minutes. Taste. Add more sugar if desired. Remove from heat and let cool slightly before spooning on top of chilled cheesecakes.
I use Swerve, Ultimate Sugar Replacement, however if you prefer not to use a sugar replacement you can use real sugar.
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More Easy Instant Pot Recipes to Enjoy:
- Easy Instant Pot Apple Crisp
- Easy Instant Pot Mini Strawberry Cheesecake (Sugar Free)
- Chicken and Cheese Tortellini Soup
- Easy Instant Pot Pork and Beans
- Easy Instant Pot Chicken and Broccoli Cheesy Rice Casserole * POPULAR
- Easy Instant Pot Beef Casserole
- Easy Instant Pot Seafood Chowder
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