This Instant Pot white chocolate strawberry cheesecake pairs a creamy white-chocolate filling with a graham-cracker crust and homemade strawberry sauce. Half of the berries cook down into the sauce; the remaining halves go in later so the topping keeps visible pieces of fruit.
Want to compare flavors and finishing steps? Start with my guide to cheesecake recipes.
White chocolate in the filling. Fresh strawberries on top.
Real Talk
The cheesecake and strawberry sauce are prepared separately. Chill the cheesecake in its pan for at least 6 hours, unmold it, then add completely cooled sauce. The topped cake needs at least 2 more hours in the refrigerator before serving.
Why This Recipe Works
- White chocolate in the filling. Melted white chocolate baking chips and heavy cream are folded into the cream cheese for a creamy cheesecake with a gentle white-chocolate flavor.
- Two cuts of strawberries. Diced berries form the sauce, while the reserved halves are added near the end and cooked just until they begin to soften.
- Separate chilling and assembly. The cheesecake sets in its pan first. The cooled topping goes on after unmolding, with a final chill before slicing.
- A single cooker for both components. After cooking the cheesecake, clean the inner pot and use sauté to make the strawberry topping.
Ingredients
For the Crust
- 8 graham crackers (120 grams)
- 3 tablespoons butter, melted
For the Filling
- 16 ounces cream cheese, room temperature
- ⅓ cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla
- 1 cup white chocolate baking chips
- ½ cup heavy cream, room temperature
- 2 eggs, room temperature
For the Strawberry Sauce
- 1 pound strawberries, ½ diced and ½ halved
- 2 tablespoons lemon juice
- ½ cup sugar
- ½ teaspoon vanilla
- 1½ teaspoons cornstarch
- 2 tablespoons water
Ingredient Notes
- Graham crackers and butter: crush the crackers finely and press the crumbs evenly into the pan. The crust goes into the freezer while the filling is prepared.
- Cream cheese and eggs: bring them to room temperature so the batter mixes smoothly. Beat the cream cheese smooth first, then stop mixing once the eggs and vanilla are incorporated.
- White chocolate baking chips: these are the chips used in this filling. Melt them with the heavy cream in short microwave intervals and let the mixture cool until warm before folding it into the cream cheese.
- Fresh strawberries: dice half and cut the other half lengthwise. Keep the halves separate until the sauce has cooked down.
- Cornstarch: the batter and strawberry sauce use separate amounts. For the sauce, mix its cornstarch with the measured water before stirring it into the simmering berries.
Pan and Make-Ahead Plan
Use a 7×3-inch push pan for the cheesecake; a 7×3-inch springform pan is another option described in the recipe. For pressure cooking, the recipe uses 1½ cups of water and a 3-inch trivet, with the cheesecake pan covered in foil and resting above the water.
- Cook: 40 minutes at high pressure, followed by a full natural pressure release.
- Cool: about 1 hour on the counter, then at least 6 hours in the refrigerator while still in the pan.
- Prepare the sauce: make and cool it during the cheesecake’s initial refrigerator chill. I usually start it when the cheesecake has an hour or two left to chill.
- Assemble: unmold the cold cheesecake, spoon the cooled sauce on top, and refrigerate at least 2 more hours.
The card’s 9 hours 55 minutes includes the known cooling and chilling stages. Allow extra time for the cooker to come to pressure and release pressure naturally. Sauce preparation and cooling can overlap the initial cheesecake chill; the final 2-hour chill happens after topping.
How to Make White Chocolate Strawberry Cheesecake
Step 1: Make and freeze the crust
Crush the graham crackers in a food processor, or place them in a zip-top bag and crush with a rolling pin.
Stir the fine crumbs with the melted butter.
Press evenly into the pan with a flat-bottomed glass. If you want to slide the finished cheesecake off its base, line the bottom of the pan with a parchment circle before adding the crumbs.
Put the crust in the freezer while you make the filling. It comes back out just before you pour in the batter.
Step 2: Mix the filling
Mix the batter’s sugar and cornstarch in a small bowl.
Add them to the room-temperature cream cheese and beat until smooth, scraping the bowl as you go.
In a microwave-safe bowl, combine the white chocolate baking chips and heavy cream.
Microwave for 20–30 seconds and whisk. If the chips are not melted after about a minute of whisking, continue in 10-second intervals, stirring between each, until smooth.
Let the white-chocolate mixture cool until warm, not hot, then fold it into the cream-cheese mixture until completely combined.
Add the eggs and vanilla and mix just until incorporated.
Step 3: Pressure cook the cheesecake
Remove the crust from the freezer and pour in the batter. Tap the pan gently against the counter to bring air bubbles to the surface, and pop visible bubbles with a fork or toothpick.
Add 1½ cups of water and the 3-inch trivet to the Instant Pot.
Cover the cheesecake pan with foil and place it on the trivet.
Cook at high pressure for 40 minutes, then let the pressure release naturally. After all pressure has released, turn off the cooker, carefully remove the cheesecake, and take off the foil.
Step 4: Cool and chill the cheesecake
Let the cheesecake cool on the counter for about 1 hour. Run a thin knife carefully around the edge to separate the cake from the pan, but leave it in the pan. Refrigerate for at least 6 hours, preferably overnight.
Step 5: Cook the diced strawberries into sauce
Dice half of the strawberries and cut the other half lengthwise. Reserve the halved berries for the next step.
Clean the Instant Pot’s inner pot after cooking the cheesecake. Add only the diced strawberries, along with the sauce’s vanilla, lemon juice, and sugar.
Mix and select sauté at normal heat.
Bring to a simmer, stirring often, and simmer for 7–10 minutes, until the diced berries are almost completely broken down and the sauce has thickened.
Step 6: Add the reserved halves and cool the topping
Mix the sauce’s cornstarch and water to make a slurry, then stir it into the simmering sauce.
Add the reserved strawberry halves and stir gently. Cook for about 2 more minutes, until the halves begin to soften.
Turn off sauté, carefully remove the inner pot, and let the sauce cool completely. The sauce and cheesecake both need to be cooled before assembly.
Step 7: Unmold, top, and chill again
Unmold the fully chilled cheesecake. With a push pan, rest the center of the base on a sturdy glass or can and gently press the outer ring down. With a springform pan, release and remove the outer ring.
Spoon the cooled strawberry sauce over the cheesecake. I used it all, so some sauce drizzled down the sides.
For a neater finish, lift out the strawberry halves, spoon on only as much sauce as you want, and arrange the berries with two forks, cut sides facing down.
Refrigerate the topped cheesecake for at least 2 hours before serving. Cut with a warm, dry knife and wipe the blade between slices.
Make-Ahead and Storage
Make and chill the cheesecake the day before serving. Prepare the strawberry sauce separately and let it cool completely before topping the cold cheesecake. Allow at least 2 more hours in the refrigerator after adding the sauce.
Keep the finished cheesecake covered in the refrigerator until serving, and store leftover slices covered in the refrigerator.
Tips for Smooth Filling and a Neat Topping
- Finish smoothing the cream cheese before adding the eggs. This keeps the final mixing brief and avoids beating extra air into the filling.
- Stir between short microwave intervals. The chips can finish melting as you whisk, so check the mixture before heating it again.
- Keep the two berry cuts separate. The diced berries are supposed to break down. The halves are added later to keep pieces of fruit in the topping.
- Chill before unmolding. The cheesecake’s initial 6-hour refrigerator chill happens in the pan; the strawberry topping goes on afterward.
- Choose how much sauce to use. Using all of it gives the generous, drippy finish in the photos. Using less keeps more sauce on top.
FAQs
After pressing the graham-cracker and butter mixture into the pan. Freeze it while preparing the filling, then remove it when you are ready to pour in the batter.
No. Add only the diced half with the sugar, lemon juice, and vanilla. Cook that mixture down first. After adding the cornstarch slurry, stir in the reserved strawberry halves and cook for about 2 more minutes.
You can prepare and cool the sauce during the cheesecake’s initial refrigerator chill. I usually make it when the cheesecake has an hour or two left to chill. The sauce must be completely cooled before it goes on the cheesecake.
Yes. Cool the cheesecake, refrigerate it in the pan for at least 6 hours, then unmold it. Spoon the cooled sauce onto the chilled cheesecake and refrigerate for at least 2 more hours.
No. The cheesecake chills in its pan for at least 6 hours first. After unmolding and adding the cooled strawberry topping, it goes back into the refrigerator for at least 2 more hours.
Yes. Make and chill the cheesecake ahead, and plan the topping around the final 2-hour refrigerator chill. Keep the finished dessert refrigerated until serving.
This recipe uses a 3-inch trivet to keep the cheesecake pan above the measured water. Check that the pan sits above the water and that the cooker lid can close without touching the covered pan.
More Cheesecake Recipes
Compare all seven in my cheesecake recipe guide, or choose another flavor below.
- Gluten-Free Key Lime Cheesecake Bars: oven-baked lime cheesecake and curd layers, gluten-free as written.
- Chocolate Cheesecake: cocoa and semisweet chocolate filling, with no separate cooked topping.
- Peppermint Bark Cheesecake: white chocolate filling, a chocolate-mint crust, and candy cane bits.
- Baileys Irish Cream Cheesecake: Irish cream filling and chocolate ganache; this recipe contains alcohol.
- Pumpkin Cheesecake with Maple Glaze: lightly sweetened pumpkin filling with an optional maple glaze.
- Gingerbread Cheesecake: gently spiced filling and a gingersnap crust, with no separate topping to cook.
Did you make this white chocolate strawberry cheesecake?
Please leave a star rating and tell me how it turned out!
📖 Recipe
Instant Pot White Chocolate Strawberry Cheesecake
Ingredients
Cheesecake Crust
- 8 graham crackers 120 grams
- 3 Tbsp. butter melted
Cheesecake Batter
- 16 oz. cream cheese room temperature
- ⅓ cup sugar
- 1 Tbsp. cornstarch
- 1 tsp. vanilla
- 1 cup white chocolate baking chips
- ½ cup heavy cream room temperature
- 2 large eggs room temperature
Strawberry Sauce
- 1 lb. strawberries ½ diced, ½ halved
- 2 Tbsp. lemon juice
- ½ cup sugar
- ½ tsp. vanilla
- 1 ½ tsp. cornstarch
- 2 Tbsp. water
Instructions
Cheesecake Crust
- Place graham crackers in food processor and blend until fine. Or place in large zip top bag and roll with rolling pin to crush the crackers.
- Place graham cracker crumbs in bowl and combine with melted butter. Using a fork, stir to combine well.
- If desired, line the bottom of a 7x3-inch push pan or springform pan with a parchment circle to make the chilled cheesecake easier to slide off its base. Pour in the crumbs and use a flat-bottomed glass to press them into an even layer. Place the pan in the freezer while preparing the filling.
Cheesecake Batter
- Combine cornstarch and sugar in a small bowl. Add cream cheese, sugar, and cornstarch to a medium bowl. Beat until smooth, using a spatula to scrape down sides of bowl as you go.
- In a microwave safe bowl, combine white chocolate chips and heavy cream. Microwave chips and heavy cream for 20-30 seconds, then whisk until completely smooth. If chips are not melted after one minute of whisking, microwave for 10 second intervals, stirring in between, until smooth. The time needed will vary depending on how warm your house is, and the wattage of your microwave. In a warm house with a high wattage microwave, 20 seconds will be all you need.
- Let white chocolate mixture cool until warm, not hot, then fold into cream cheese mixture until completely combined.
- Add eggs and vanilla and beat until just combined.
- Remove cheesecake crust from freezer and pour batter into pan. (Optional: Tap pan gently against table/counter to bring air bubbles to the surface. Use a fork or toothpick to pop air bubbles.)
- Add 1 ½ cups water and 3-inch trivet to Instant Pot. Cover cheesecake with foil, and place on trivet. Cook for 40 minutes at high pressure, then allow a natural pressure release.
- Once pressure is released, turn off Instant Pot and carefully remove cheesecake. Remove foil and allow cheesecake to cool for one hour or until room temperature.
- Once cool, carefully run a paring knife around the edge of the cheesecake to separate from pan, but do not remove from pan. Refrigerate for at least 6 hours, preferably overnight.
- Carefully push cheesecake up from push pan by placing center of push pan on a can or glass and pushing edges down. If using springform pan, gently remove outer edge of pan.
Strawberry Sauce
- Dice half of the strawberries. Cut the remaining strawberries in half lengthwise. (Pick out the prettiest strawberries to keep for this step!)
- Once the cheesecake is finished cooking, clean the Instant Pot. Add only the diced strawberries, vanilla, lemon juice, and sugar. Reserve the halved strawberries for the later step. Mix well, then select Sauté on the normal setting.
- Bring to a simmer, stirring often. Let simmer until strawberries are almost completely broken down and sauce thickened (7 to 10 minutes).
- Add cornstarch slurry (cornstarch and water mixed together) and stir. Then add halved strawberries and stir. Continue to cook until strawberry halves begin to soften (about 2 minutes). Remove inner pot from Instant Pot and allow sauce to cool completely.
- Once sauce is cooled, spoon onto the top of prepared cheesecake. (See note.) You can put as little or as much as you want. We used it all, which resulted in sauce drizzling down the sides. Using two forks, flip all of the halved strawberries so that the cut side faces down. Refrigerate for at least two hours before serving.
Notes
- Use a 7x3-inch push pan or springform pan and a 3-inch trivet to keep the pan above the measured water.
- Freeze the prepared crust while making the filling. Use room-temperature cream cheese, heavy cream, and eggs, and mix just until combined after adding the eggs.
- Let the cheesecake cool on the counter for about 1 hour, then refrigerate it in its pan for at least 6 hours before unmolding.
- Prepare and cool the sauce during the initial cheesecake chill. Add the diced strawberries first; the reserved halves go in after the cornstarch slurry.
- Add completely cooled sauce to the chilled, unmolded cheesecake. You can use less sauce or separate the berries from some of the sauce for a neater topping. Refrigerate for at least 2 more hours after topping.
- Keep the finished cheesecake and leftover slices covered in the refrigerator.
Anna
INSANELY DELICIOUS CHEESECAKE!!! Thank you so much for sharing!
Jackie A.
Such a delicious cheesecake! I've made this twice so far! And my husband absolutely loves it and he's a cheesecake fanatic. I made this again for Valentine's Day for him. My two year old loves it as well.
The only thing I might add for next time is more graham crackers but either than that, amazing cake!