Ah, the joys of dessert! If you ever want to taste sunshine on a plate, then you absolutely must make this Strawberry Crunch Cheesecake in the Instant Pot. I still remember the first time I made it. I had a few friends over for a casual game night, and I thought, “Why not impress them with something that looks fancy but is super easy to make?” As soon as I pulled this beauty out of the Instant Pot, the oohs and aahs said it all. It’s the perfect blend of creamy cheesecake, sweet strawberry goodness, and, of course, that crunchy topping that makes everything just right!
What makes this recipe even more special to me is that strawberries remind me of warm summer days spent at the local farmer’s market, picking the ripest ones. It’s a nostalgic trip down memory lane every time I bite into this cheesecake. So, grab your Instant Pot, and let’s get started on making a dessert that will knock socks off!
What’s in Strawberry Crunch Cheesecake?
Graham Cracker Crumbs: These little crumbs form the base of our cheesecake crust. They give it a sweet, crunchy texture that’s simply irresistible! You can find them in any grocery store; I usually go for the honey-flavored ones for that extra sweetness.
Sugar: A little sweetness goes a long way in both the crust and the filling. For the crust, it pairs perfectly with the graham crackers, while in the filling, it’s essential for that rich flavor.
Unsalted Butter: This is essential for binding the graham cracker crumbs together. I always use unsalted butter to control the saltiness of the entire dish.
Cream Cheese: The star of the show! Creamy, rich, and decadent; it’s what gives the cheesecake that luscious texture. Make sure it’s softened before you start for the best results!
Sour Cream: This adds a delightful tanginess to the filling, elevating the flavor profile of the cheesecake. Trust me, it’s worth including!
Strawberries: Fresh or pureed, they add a burst of flavor to our topping and celebrate that gorgeous red fruit with every slice.
Cornstarch: We use this to thicken our strawberry topping. It’s magic in a powdery form—trust me!
Strawberry-Flavored Rice Cereal: This adds the crunch we all need! It’s a fun and whimsical touch that reminds me of childhood snacks.
Pink Sprinkles: (Optional) Because who doesn’t love a bit of sparkle? These are entirely optional but can really make your cheesecake pop!
Is Strawberry Crunch Cheesecake Good for You?
While I wouldn’t say this cheesecake qualifies as a health food, it does have some redeeming qualities!
Strawberries: These beauties are low in calories and full of Vitamin C, fiber, and antioxidants. They can even help improve heart health.
Cream Cheese: While delicious, keep in mind that it’s high in fat and calories. However, it does contain protein, which is a plus!
Sour Cream: Another source of fat, but it contributes to calcium intake too. Using reduced-fat versions can be a great way to cut back without sacrificing flavor.
This cheesecake is definitely a treat to enjoy on special occasions or a splendid way to celebrate a sunny day! Remember, balance is key!
Ingredients
– 1 1/2 cups graham cracker crumbs
– 1/4 cup sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1 cup sugar
– 1 tsp vanilla extract
– 3 large eggs
– 1/2 cup sour cream
– 1 cup strawberries, pureed
– 1/4 cup sugar
– 1 tbsp cornstarch
– 1 cup strawberry-flavored rice cereal
– 2 tbsp melted butter
– 1 tbsp sugar
– Optional: pink sprinkles for decoration
*Serves 8-10*
How to Make Strawberry Crunch Cheesecake?
1. **Prepare the crust**: In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom of a 7-inch springform pan. Set aside.
2. **Make the cheesecake filling**: In a large bowl, beat the softened cream cheese until smooth. Gradually add sugar and vanilla extract, then mix until well blended. Add eggs one at a time, beating well after each addition. Finally, mix in the sour cream until fully combined.
3. **Assemble the cheesecake**: Pour the cheesecake filling over the crust in the springform pan. Smooth the top with a spatula.
4. **Prepare the Instant Pot**: Pour 1 cup of water into the bottom of the Instant Pot. Place the trivet inside the pot and carefully lower the cheesecake onto the trivet.
5. **Cook the cheesecake**: Seal the Instant Pot lid and cook on high pressure for 35 minutes. Once done, allow for a natural release for 10 minutes, then carefully perform a quick release to release any remaining pressure.
6. **Make the strawberry topping**: In a small saucepan over medium heat, combine the pureed strawberries, sugar, and cornstarch. Cook until the mixture thickens slightly, about 5-7 minutes, stirring occasionally. Remove from heat and allow to cool.
7. **Prepare the crunch topping**: In a bowl, combine the strawberry-flavored rice cereal, melted butter, and sugar. Mix until the cereal is evenly coated.
8. **Assemble**: Once the cheesecake has cooled, spread the strawberry topping evenly over the cheesecake. Sprinkle the crunch topping on top. Optionally, add pink sprinkles for decoration.
9. **Chill and serve**: Refrigerate the cheesecake for at least 2 hours before slicing. Enjoy your Strawberry Crunch Cheesecake!
Cheesecake Tips and Tricks to Impress!
Get ready to slice into your stunning cheesecake with these tips! For clean cuts, use a hot knife—just dip it in hot water, wipe it dry, and slice through like a pro!
Also, if you can manage to make this the day before serving, do it! Letting the flavors meld overnight truly takes it to the next level. You can even experiment with different toppings, like a chocolate drizzle or seasonal fruits.
So, go grab your apron, and let’s bring a little sweetness into your kitchen with this delightful Strawberry Crunch Cheesecake! I can’t wait for you to try this—do come back and share your experience. Happy baking, friends! 🍰
