Strawberry Crunch Cheesecake

A cheesecake made in the Instant Pot inspired by your favorite ice cream bar! Strawberry Crunch Cheesecake is creamy and full of strawberry flavor.

What was your favorite ice cream bar when you were a kid? Mine was the strawberry shortcake ice cream bar. That sweet strawberry flavor and cool vanilla ice cream…mmm…it takes me back!

I don’t pick up those bars often enough now that I’m a mom, but I do think it is fun to make desserts based off our childhood favorites.

Introducing the Strawberry Crunch Cheesecake!

creamy Strawberry Crunch Cheesecake on a plate

Cheesecake in the Instant Pot

Have you ever tried to make cheesecake in the Instant Pot? Although we love baked cheesecakes, cheesecake in the pressure cooker comes out perfectly creamy. No cracks. It’s delicious and easy. And it only takes about 35 minutes to cook (be sure to plan time for the pot coming to pressure).

How to Make Strawberry Crumble

You’ll find several different ways to make strawberry crumble across the web. Some have wafer cookies, some have dried strawberries. But we use Oreos and Jello powder. Here’s how to do it:

  • Add the vanilla cookies into a food processor and pulse until you get small crumbs.
  • Remove half of the cookies and place in a small bowl. Add the JellO mix and the whipped cream. Incorporate the whipped cream and JellO powder with a fork until all ingredients are combined. The mixture should clump up.
  • Place the strawberry cookie crumbs back into the food processor and pulse a few more times to combine.

This will give you nice crumbs that you can use on top of your cheesecake. You can even add them to a bowl of ice cream. They are so good!

graham cracker crust in springform pan

How to Make Cheesecake in the Instant Pot

The first step is to mix the cheesecake. The important thing to remember when mixing cheesecake is to not overmix the batter after you add in the eggs. If you beat the eggs too much, the cheesecake will end up airy instead of creamy.

Make the crust.

  • Prepare a 7” springform pan with nonstick spray. Place the graham crackers in a food processor and pulse until you get a fine crumb.
  • Add butter and salt and pulse until combined.
  • Pour the crumbs into the bottom of the pan and use a clean hand or spoon to press into the bottom of the pan to form the crust. Place in the freezer.

Mix the cheesecake.

  • In a large bowl using a hand mixer (you can also use a stand mixer with a paddle attachment) cream the cream cheese for 3-4 minutes until there are no lumps and it is completely smooth. Be sure to scrape the bowl at least 2 times during this time.
  • Add in the sugar and flour and mix well until combined and fluffy. Scrape the sides and bottom of the bowl.
  • Add in the sour cream and vanilla extract and mix until just combined. Scrape the sides and bottom of bowl.
  • Make sure there are no lumps in the batter. If there is, mix for an additional few minutes.
  • Add the eggs one at a time, making sure to completely combine the first before adding the second. Be careful not to overmix here, you just want to mix long enough that you don’t see the yolk anymore.
  • Remove the crust from the freezer and add the cheesecake batter into the pan. Tap the pan on the counter a couple of times to remove any air bubbles.
foil covered springform pan

Cook the cheesecake.

  • Cover the spring form pan completely with aluminum foil making sure to seal well around the top.
  • Using another piece of aluminum foil, make a sling by folding the foil from long end to long end. Place underneath the cheesecake to help you drop it down into the Instant Pot.
  • Prepare your Instant Pot by adding in the trivet and adding one cup of water.
  • Place the cheesecake on the trivet and seal the lid.
  • Set your pot on high pressure for 35 minutes and allow to naturally release.
  • Once you can open the lid, remove the cheesecake, allow to cool on the counter.
A close up of a piece of cheesecake on a plate

How long do you let cheesecake set?

You should let this cheesecake cool to room temperature after removing from the Instant Pot. Then refrigerate the cheesecake for at least 6 hours, but we recommend refrigerating the cheesecake overnight for the best flavor and texture.

Topping the Cheesecake

Right before serving, you’ll top the cheesecake with a strawberry topping. Use as much as you’d like, but we used about ¼ cup of topping. Then add the homemade strawberry crumbs to the top.

A close up of strawberry crunch cheesecake

Can you freeze cheesecake?

Yes! We recommend freezing this strawberry crunch cheesecake without the topping. Allow the cheesecake to cool, then wrap in plastic wrap. Wrap again in foil and freeze for 2 months.

Other Strawberry Cake Recipes

If you love strawberry cakes, try one of our other popular cake recipes:

A piece of cheesecake on a plate

Other Instant Pot Cheesecakes

We have a few other fun flavored instant pot cheesecakes you’ll love!

A piece of cheesecake on a plate
A piece of cheesecake on a plate

Strawberry Crunch Cheesecake

4.38 from 8 votes
Cool & creamy cheesecake with a homemade strawberry crumble.
Servings 8
Prep Time 10 minutes
Cook Time 35 minutes
Chill Time 6 hours

Ingredients
 

For the Crust:

  • 1 sleeve graham crackers (9 whole crackers) (1 ½ cups crumbs)
  • 4 tablespoons butter (melted)
  • pinch sea salt

For the Filling:

  • 16 ounces cream cheese (softened)
  • ½ cup granulated sugar
  • 2 tablespoons all purpose flour
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • 2 large eggs (at room temperature)

For the Topping:

  • 10 vanilla sandwich cookies (golden Oreos)
  • 2 tablespoons dry strawberry Jello mix
  • 3-4 tablespoons whipped cream
  • about ¼ cup strawberry topping (we used ice cream topping)

Instructions
 

Prepare the crust:

  • Prepare a 7” springform pan with nonstick spray. Place the graham crackers in a food processor and pulse until you get a fine crumb.
  • Add butter and salt and pulse until combined.
  • Pour the crumbs into the bottom of the pan and use a clean hand or spoon to press into the bottom of the pan to form the crust. Place in the freezer.

Prepare the filling:

  • In a large bowl using a hand mixer (you can also use a stand mixer with a paddle attachment) cream the cream cheese for 3-4 minutes until there are no lumps and it is completely smooth. Be sure to scrape the bowl at least 2 times during this time.
  • Add in the sugar and flour and mix well until combined and fluffy. Scrape the sides and bottom of the bowl.
  • Add in the sour cream and vanilla extract and mix until just combined. Scrape the sides and bottom of bowl.
  • Make sure there are no lumps in the batter. If there is, mix for an additional few minutes.
  • Add the eggs one at a time, making sure to completely combine the first before adding the second. Be careful not to overmix here, you just want to mix long enough that you don’t see the yolk anymore.
  • Remove the crust from the freezer and add the cheesecake batter into the pan. Tap the pan on the counter a couple of times to remove any air bubbles.
  • Cover the spring form pan completely with aluminum foil making sure to seal well around the top.
  • Using another piece of aluminum foil, make a sling by folding the foil from long end to long end. Place underneath the cheesecake to help you drop it down into the Instant Pot.
  • Prepare your Instant Pot by adding in the trivet and adding one cup of water.
  • Place the cheesecake on the trivet and seal the lid.
  • Set your pot on high pressure for 35 minutes and allow to naturally release.
  • Once you can open the lid, remove the cheesecake, allow to cool on the counter. Once cooled, place in the refrigerator for at least four hours but best overnight.

Prepare the topping:

  • Once the cheesecake is set, prepare the topping by adding the vanilla cookies into a food processor and pulse until you get small crumbs.
  • Remove half of the cookies and place in a small bowl. Add the JellO mix and the whipped cream. Incorporate the whipped cream and JellO powder with a fork until all ingredients are combined. The mixture should clump up.
  • Place the strawberry cookie crumbs back into the food processor and pulse a few more times to combine.
  • Pour the strawberry topping over the cheesecake and use an offset spatula to smooth over the top.
  • Take some of the crumble mixture and use your hands to break up the bigger pieces and sprinkle over the cheesecake. Repeat with as little or as much of the crumble as you wish.
  • Serve and enjoy!

Notes

The calories shown are based on the cake being cut into 8 pieces, with 1 serving being 1 slice of cheesecake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.*

Nutrition

Calories: 433kcal | Carbohydrates: 30g | Protein: 7g | Fat: 33g | Saturated Fat: 17g | Cholesterol: 139mg | Sodium: 325mg | Potassium: 132mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1114IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 1mg
Course Dessert
Cuisine American
Calories 433
Keyword cheesecake recipe, strawbery cake

About Julie Clark

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Can you make this recipe without using an instant pot??

How do you make this without an Instant Pot?

What type of whipped cream? Cool whip or heavy whipping cream?

Can I make this in a 4in pan instead? I would so I guess 2 4in pans buutnqindering how long i’d have to cook it for?

I want to make in 9 inch spring form can you tell me changes

I don’t understand the crumb topping… what do you do with the other half of crumbs?

What do you mean by strawberry topping?
Like strawberry syrup?