Instant Pot Strawberry Rhubarb Cheesecake is a delightful, decadent dessert using seasonal ingredients.

This gluten free and dairy free cheesecake will be a treat for your tastebuds.  Your guests will not believe it is free of anything!

This recipe yields 8 slices of creamy cheesecake loaded with rhubarb and strawberries.

The filling and the topping use Strawberry Rhubarb Sauce.  I make up a batch of this sauce at the beginning of the season because it is so versatile.

Enjoy every creamy bite of this delicious pressure cooker dessert.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making this Instant Pot Strawberry Rhubarb Cheesecake I sprayed a 7″ springform pan with cooking spray.  Then I dumped some gluten free graham crumbs and melted margarine into a small mixing bowl.

After stirring them together well, I pressed the crumbs into the bottom of the springform pan.  I placed the pan in the freezer while I prepared the filling.

For the filling I dumped some dairy free cream cheese and some granulated sugar into a mixing bowl.

I used an electric hand mixer to beat the cream cheese and sugar together until they were smooth.

Next I dumped in some Strawberry Rhubarb Sauce, vanilla extract and some corn starch.

Make up a batch of Strawberry Rhubarb Sauce and have it on hand to create many new desserts.

Then I added 2 eggs, one at a time, stirring after each addition.  Do not over mix.

I removed the base from the freezer and placed it on a piece of tinfoil.

Next I scraped all the cheesecake batter onto the graham crumb crust.

Then I placed a piece of paper towel over the cheesecake.

I wrapped the cheesecake up well with tinfoil to prevent as much moisture as possible from getting in while it was cooking.

After adding some water to the Instant Pot I used the trivet to lower the cheesecake down into the Pot.

Then I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 38 minutes.

Once the Instant Pot was done cooking, I allowed it to do a Natural Release for 10 minutes before turning the steam release handle to the venting position.

Then I removed the cheesecake and unwrapped it.

I let the cheesecake cool for about 30 minutes before covering it with plastic wrap.

This dessert needs to be chilled for at least 6 to 8 hours so I normally make it a day ahead and leave in the fridge over night.

Strawberry Rhubarb Cheesecake is tasty on its own but you can kick it up a notch or two by topping it off with more Strawberry Rhubarb Sauce.

Mound it in the center or spread it out evenly over the cheesecake.

This delicious sauce adds flavour and a burst of colour to your menu.

Instant Pot Strawberry Rhubarb Cheesecake is a nice, light ending to any meal.

You and your guests will love this seasonal dessert.

Every mouthful is loaded with creamy cheesecake, rhubarb and strawberries.  

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

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PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Instant Pot Strawberry Rhubarb Cheesecake:

• 1 cup gluten free graham crumbs
• 1/4 cup margarine melted
• 16 oz dairy free cream cheese (I used Tofutti brand)
• 1/2 cup granulated sugar
• 1/2 cup Strawberry Rhubarb Sauce
• 2 tsp vanilla extract
• 2 tbsp corn starch
• 2 eggs, large
• 2 cups water for Pot
  After Chilling:
• 1 cup Strawberry Rhubarb Sauce

How to Make Instant Pot Strawberry Rhubarb Cheesecake:

1. Grease a 7″ spring form pan.
2. Dump graham crumbs into a small mixing bowl.
3. Pour the melted margarine into the crumbs and stir to combine well.
4. Press into the prepared springform pan and set in freezer while you prepare the filling.
5. For filling dump the cream cheese and granulated sugar into a mixing bowl and use an electric hand mixer to beat until smooth.
6. Add in the Strawberry Rhubarb Sauce, vanilla extract and corn starch. Stir with a wooden spoon or spatula until just combined.
7. Add in the eggs, one at a time. Stirring until just combined.
8. Remove the graham crust from the freezer and set it on a piece of tinfoil. Scrape the cheese filling into the pan.
9. Cover the pan with a piece of paper towel and then tinfoil. Seal bottom and top tinfoil around pan to prevent moisture from entering. Pour the water into the Instant Pot. Place the pan on the trivet and lower it into the Pot.
10. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 38 minutes.
11. Once the Instant Pot is done cooking, allow it to do a Natural Release for 10 minutes before turning the steam release handle to the venting position.
12. Remove the lid, lift out the trivet with the pan and immediately remove top foil and paper towel.
13. Allow to cool for a bit before covering with plastic wrap and chilling for at least 6 to 8 hours.
14. Before slicing spread the remaining cup of Strawberry Rhubarb Sauce over the top of the cheesecake.
15. Enjoy!