Instant Pot Strawberry Cheesecake GLUTEN FREE

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

Hey guys!

I posted this incredible Gluten Free Instant Pot Strawberry Cheesecake on my Instagram stories and people were asking me for the recipe! I thought I might as well make a video with step by step instructions too.

Tools and Gadgets I used in the video:
6 QT Instant Pot:

7″ Springform Pan for Instant Pot with 2 sealing rings:

To easily and safely take the cheesecake out of the instant pot, instead of using the steel trivet it comes with, I would recommend this silicone bakeware sling by Oxo:

-10 regular graham crackers, finely ground. For a gluten free option, I used Pamela’s Gluten Free Graham Crackers and used the entire box.
-3 TBS of melted butter (use 4 TBS coconut oil for a healthier option)
-1 to 2 TBS of brown sugar (depends on how sweet you want it)
-pinch of kosher salt

-16oz of cream cheese, ROOM TEMP
-2 big eggs, ROOM TEMP
-1/2 cup of sour cream, ROOM TEMP
-2/3 cup of sugar ( I used Lakanato Monk Fruit Sugar from Costco)
-2 TBS corn starch or arrowroot powder
-2 TSP pure vanilla extract
-2 pinchers of kosher salt
-1 TSP of lemon zest (optional)

*Tips for making the batter: incorporate sugar 1/3 at a time. make sure to add the eggs a little at a time to make sure everything is properly mixed.

-1 LB of strawberries hulled and chopped
-1 TBS lemon juice (juice of a whole, small lemon)
-1TBS corn starch or arrowroot powder and dilute with 1 TBS water
-1/4 cup of cane sugar
(add the corn starch with water last few minutes)
Toss the strawberries, sugar and lemon juice over low to medium heat under a low boil. Keep mixing until strawberries begin to cook down and some juice is coming out, about 10 minutes. Add the corn starch mixture and let cool down completely before putting on top of cheesecake.


Fill instant pot with 1 CUP of water. Set to 30 minutes high pressure with a 20 minute natural release. cool the cheese cake for 4 hours in the fridge or keep in the fridge overnight. Then top it with that delicious strawberry topping! Enjoy!

* important Note: Be sure to cover your cheesecake with aluminum foil before it goes into the instant pot. This will assist avoid water from getting onto the cheesecake while it’s cooking. The high pressure causes condensation and can cause your cheesecake to be a little warped on top. If you forget to cover with foil, just take a paper towel and gently dab the water away.

Music used:
simple Lemon by Kevin MacLeod is licensed under a Creative Commons Attribution license (

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