Family Proof

Instant Pot Chocolate Covered Strawberries Cheesecake

By Krista Gambacorta

Chocolate Covered Strawberries Cheesecake
Credit: Adobe Stock

Difficulty Level: moderate

30 min Prep
35 min Cook
1 hr 5 min Total
8 Servings

Some desserts still feel like “special occasion” food, even when you make them on a regular Tuesday. This one lands right there.

Because the Instant Pot cooks with gentle steam, the cheesecake sets up creamy without you babysitting an oven, which is a small miracle when the house is loud and everyone’s schedule is different. I’ve made enough desserts in a busy kitchen to appreciate that kind of help.

Think rich cheesecake on a graham cracker crumb crust, finished with fresh strawberries dipped in melted chocolate. Chill it well, then slice clean. Worth it.

Instant Pot Chocolate Covered Cheesecake Ingredients

  • 1.5 cups graham cracker crumbs
  • 5 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar
  • 16 oz cream cheese, room temperature
  • 0.75 cup granulated sugar
  • 2 large eggs, room temperature
  • 0.5 cup sour cream
  • 1 tsp vanilla extract
  • 1 cup water, for the Instant Pot
  • 24 medium strawberries, washed and fully dried
  • 1 cup semi-sweet chocolate chips
  • 1 tsp coconut oil (or vegetable oil)

Instant Pot Chocolate Covered Cheesecake Instructions

  1. Stir crumbs, melted butter, and the 2 tbsp sugar until they look like damp sand. Press into a 7-inch springform pan, pack it down firmly, freeze 10 minutes.
  2. Beat cream cheese with the 0.75 cup sugar until smooth. Mix in eggs one at a time, stop as soon as they disappear, then fold in sour cream and vanilla. Pour over the crust.
  3. Add 1 cup water to the Instant Pot and set in the trivet. Wrap the pan tightly with foil, lower it in using a foil sling, cook on High Pressure for 35 minutes with the valve sealed.
  4. Natural release 10 minutes, then quick-release the rest. Cool, then refrigerate at least 4 hours, overnight is even better.
  5. Melt chocolate chips with the oil in 30-second bursts, stir until glossy. Dip strawberries halfway, set on parchment until firm. Totally optional, but it makes the top look finished.
  6. Place the chocolate strawberries on the chilled cheesecake. For neat slices, run your knife under hot water, dry it, cut, wipe between cuts.

Nutrition

Calories: 450cal
Carbohydrate: 38g
Protein: 7g
Fat: 32g
Cholesterol: – -mg
Sodium: – -mg