Instant Pot Cheesecake with Berry Topping. Decadent, creamy cheesecake topped with a delicious berry sauce. No baking required, just cook it in an Instant Pot!
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Instant Pot Cheesecake with Berry Topping

Instant Pot Cheesecake with Berry Topping. Decadent, creamy cheesecake topped with a delicious berry sauce. No baking required, just cook it in an Instant Pot!
Prep Time15 mins
Cook Time32 mins
Cooling/Pressure Release7 hrs
Total Time47 mins
Course: Dessert
Cuisine: dessert
Servings: 10 servings

Ingredients

Cheesecake

  • 16 ounces cream cheese softened
  • 2/3 cup sugar
  • 1 tbsp cornstarch
  • 1 tbsp all purpose flour
  • 1/3 cup sour cream
  • 1/3 cup heavy cream
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 3 large eggs room temperature

Crust

  • 1 1/2 cups graham cracker crumbs
  • 2 tbsp sugar
  • 1 teaspoon cinnamon
  • 6 tbsp butter melted

Berry Topping

  • 2 cups frozen berries
  • 1 teaspoon lemon juice
  • 2 tbsp sugar
  • 1 tbsp cornstarch

Instructions

Crust

  • Stir together graham cracker crumbs, sugar, cinnamon, and butter. Press into the sides of a 7" springform pan so that the crust goes about 2/3 up the sides.

Cheesecake

  • Use an electric mixer to beat cream cheese until light and fluffy, and no clumps remain. Then beat in sugar, cornstarch, and flour until well combined.
  • Next beat in sour cream, heavy cream, vanilla, and almond. Finally, stir in eggs, scraping down sides as needed. Try to stir as little as possible to incorporate eggs (see notes at bottom).
  • Pour batter over crust. If batter does not fully cover crust, remove the crust that you can see (any crust over the batter will get soggy).
  • Place 1.5 cups water in the bottom of Instant Pot. Place pan on metal Instant Pot rack and lower into base. Cook on high pressure for 32 minutes. Let natural release for 20 minutes.
  • Allow cake to cool for 1 hour, the transfer to refrigerator for at least 6 hours before serving.

Berry Topping

  • In a large pot over medium-high heat, stir together berries, lemon juice, and sugar. Continue stirring, squishing berries with spoon as you stir.
  • Once mixture comes to a simmer, gradually sprinkle cornstarch over berries while constantly stirring. Allow mixture to simmer until it reaches desired thickness.
  • Remove from heat and let cool. Pour over top of cooled cheesecake before serving, or serve over individual slices.

Notes

This is the Instant Pot springform pan I use.
Notes:
  • If you stir the eggs too much, the cake may bubble up a bit on top. Do your best to stir the eggs as little as possible!
  • TIP: You can break the yolk with a toothpick and then stir. That way you don't have to stir as much to incorporate.
  • If you do get some bubbling, after the cake has fully cooled in the refrigerator, you can level it with a knife before putting on the topping.That's a benefit of using a topping!