Best Instant Pot Cheesecake with Mixed Berry Topping Recipe
This Best Instant Pot Cheesecake recipe features a creamy, rich cheesecake with a spiced graham cracker and walnut crust, cooked perfectly in an Instant Pot for a smooth, dense texture. Topped with a vibrant mixed berry glaze, this dessert combines effortless preparation with decadent flavors, perfect for any occasion.
- Prep Time: 25 minutes
- Cook Time: 30 minutes (Instant Pot cooking) plus 30 minutes natural release
- Total Time: 7 hours including chilling time
- Yield: 8 servings
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
Ingredients
Crust:
- 1 1/4 cups graham crackers crumbs
- 1/2 cup walnuts
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 5 tablespoons unsalted butter, melted
Batter:
- 2 8-ounce packages cream cheese, at room temperature
- 1/2 cup white granulated sugar
- 1 tablespoon cornstarch
- 3 large eggs, at room temperature
- 1/2 cup heavy cream, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Mixed Berry Topping:
- 5 tablespoons raspberry or strawberry jam
- 2 tablespoons water
- 1 1/2 cups strawberries, halved
- 3/4 cup blackberries
- 3/4 cup blueberries
- 1 tablespoon lemon zest
Instructions
- Prepare the crust: Lightly coat a 7×3-inch springform pan with nonstick spray and set aside. Finely chop the walnuts or pulse them in a food processor. In a large bowl, combine graham cracker crumbs, ground walnuts, cinnamon, nutmeg, brown sugar, and melted butter. Stir until well combined, then press the mixture into the prepared pan, lining the bottom and about halfway up the sides. Freeze for at least 20 minutes to set.
- Make the cheesecake batter: Ensure all batter ingredients are at room temperature to avoid lumps. In a stand mixer or large bowl, beat the cream cheese on medium-low speed until light and fluffy. Add sugar and cornstarch, beating until smooth and creamy, scraping the sides and bottom of the bowl. Add eggs one at a time, beating until fully incorporated after each addition. Mix in heavy cream, vanilla extract, and almond extract until well combined, scraping the bowl as needed.
- Assemble and cook: Remove the crust from the freezer and pour the cheesecake batter over it. Cover the pan tightly with aluminum foil. Place the metal trivet inside a 6-quart Instant Pot and add 1 1/2 cups water. Gently set the cheesecake pan on the trivet. Seal the lid and set to manual high pressure for 30 minutes (or 35 minutes for a denser texture). After cooking, allow natural pressure release for 20-30 minutes before carefully opening the lid.
- Cool and chill: Carefully remove the cheesecake and transfer it to a cooling rack. Let it cool at room temperature for 1 hour. Run a paring knife around the edges of the pan to loosen the cheesecake, then refrigerate for at least 6 hours or overnight for best results.
- Prepare the berry topping: In a large bowl, mix the strawberry or raspberry jam with 2 tablespoons of water. Microwave for 30 seconds and stir until smooth. Add halved strawberries, blackberries, blueberries, and lemon zest, tossing gently to coat all the berries in the jam mixture.
- Serve: Remove the cheesecake from the springform pan, transfer to a serving plate, and top generously with the mixed berry topping. Serve immediately and enjoy the perfect balance of creamy cheesecake and fresh berries.
Notes
- Make sure all dairy and eggs are at room temperature before mixing to achieve a smooth batter.
- Do not skip freezing the crust before adding the batter, as it helps to keep the crust intact during cooking.
- Covering the cheesecake with foil prevents water condensation from dripping onto the batter during Instant Pot cooking.
- Natural pressure release is crucial to avoid cracking or sinking of the cheesecake.
- Refrigerate for several hours or overnight to allow the cheesecake to fully set and develop flavors.
