Instant Pot Chocolate Covered Strawberry Cheesecake

As far as desserts go, chocolate-covered strawberries are one of my most favorite treats, especially around Valentine’s Day. My husband and kids will surprise me with them a few times during strawberry season and there’s nothing better! So of course, I needed to share an Instant Pot Chocolate Covered Strawberry Cheesecake with you!

This cheesecake is the perfect size to prepare for your sweetheart for Valentine’s Day or any romantic celebration. Or if you just love chocolate covered strawberries – make it for any occasion! You won’t be disappointed.

Looking for other easy Valentine’s recipes? Check out these:

• Chocolate Covered Cherries
• Homemade Black Forest Cake
• Strawberry Cheesecake Macarons

Now let’s get down to business.

Instant Pot Chocolate-Covered Strawberry Cheesecake Ingredients:

First up… here are the things you’ll need to make this amazing Instant Pot cheesecake:

• 10 vanilla sandwich cookies
• 3 Tablespoons butter, melted
• Pinch of sea salt
• (2) 8 oz. packages cream cheese, softened
• ½ cup granulated sugar
• ½ cup sour cream
• 1 teaspoon vanilla extract
• ½ cup strawberry puree
• 2 eggs, at room temperature
• 2-3 drops pink food color (optional)
• 1/2 cup semi-sweet chocolate chips (for ganache)
• ¼ cup heavy whipping cream (for ganache)
• Strawberries & Whipped Cream

How to Make an Instant Pot Chocolate-Covered Strawberry Cheesecake

Prepare a 7” springform pan with nonstick spray. Place the vanilla sandwich cookies in a food processor and pulse until you get a fine crumb. I love to use my Blendtec blender for things like this!

Add butter and salt and pulse until combined. Pour the cookie crumbs into the bottom of the pan.

Use a clean hand or spoon to press into the bottom of the pan and slightly up the sides to form the crust.

Place in the freezer.

Prepare your puree by adding about ½ lb chopped strawberries into the food processor and pulse until you get a nice puree.

Run through a sieve. Make sure you have ½ cup puree.  Set aside for now.

In a large bowl using a hand mixer (you can also use a stand mixer with a paddle attachment) cream the cream cheese for 3-4 minutes until there are no lumps and it is completely smooth. Be sure to scrape the bowl at least twice during this time.

Add in the sugar, and mix well until combined and fluffy. Scrape the sides and bottom of the bowl.

Add in the sour cream and vanilla extract and mix until just combined. Scrape the sides and bottom of the bowl.

Make sure there are no lumps in the batter. If there is, mix for an additional few minutes.

Pour in the strawberry puree into the batter and mix gently just until combined.

Then add the eggs one at a time, making sure to completely combine the first before adding the second. Be careful not to overmix here, you just want to mix long enough that you don’t see the yolk anymore.

Make it bright pink 🍓

The puree may not make your cheesecake batter as pink as you’d like, so if you want it to be more vibrant (like I did!), add 2-3 drops of pink gel coloring!

Remove the crust from the freezer and add the cheesecake batter into the pan. Tap the pan on the counter a couple of times to remove any air bubbles.

Cover the springform pan completely with aluminum foil making sure to seal well around the top.

Using another piece of aluminum foil, make a sling by folding the foil from long end to long end. Place underneath the cheesecake to help you drop it down into the Instant Pot.

Prepare your Instant Pot by adding in the trivet and adding one cup of water.

Place the cheesecake on the trivet and seal the lid.

Set your pot on high pressure for 35 minutes and allow to naturally release.

Once you can open the lid, remove the cheesecake and allow it to cool on the counter. Once cooled, place in the refrigerator for at least four hours but best overnight.

Toppings for Chocolate Covered Strawberry Cheesecake

At least half an hour before you are ready to serve the cheesecake, prepare the ganache by adding the heavy cream into a microwave-safe bowl and heat for 30-second increments until it’s steaming.

Pour it over the chocolate chips and mix until it’s completely smooth. Allow it to cool for at least 10-15 minutes. You don’t want it too hot but you want it still spreadable.

Once cool, pour the ganache over the cheesecake and top with whipped cream and fresh berries. Enjoy!

Here’s the printable recipe for you:

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