7+ Tangy & Sweet Instant Pot Rhubarb Cheesecake Recipes

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If you're looking for a way to elevate your dessert game, these Instant Pot rhubarb cheesecake recipes might just be what you need. They combine the tangy freshness of rhubarb with lush, creamy cheesecake for a delightful treat. From classic styles to vegan options, there's something for everyone. Ready to discover how to make these mouthwatering variations? Let's explore the recipes that will make your next gathering unforgettable.

Key Takeaways

• Explore classic Instant Pot Rhubarb Cheesecake with a buttery graham cracker crust and creamy filling for a tangy-sweet dessert experience.
• Try the no-bake variation for a quick and easy cheesecake that combines tart rhubarb with a velvety texture in just 30 minutes.
• Create a visually stunning swirled rhubarb and cream cheese cheesecake, perfect for gatherings, with a cooking time of only 35 minutes.
• Go vegan with a delightful Instant Pot Rhubarb Cheesecake using cashews and coconut cream for a creamy filling and almond flour crust.
• Experiment with an almond crust version that includes cornstarch and lemon juice for added texture, ensuring a unique cheesecake experience.

Classic Instant Pot Rhubarb Cheesecake

This classic recipe features a buttery graham cracker crust, a smooth and creamy cheesecake filling, and a tangy rhubarb topping that complements the dessert beautifully.

Whether you're serving it at a family gathering or enjoying a slice on a quiet evening, this Instant Pot rhubarb cheesecake is bound to impress.

Ingredients:

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 2 cups cream cheese, softened
• ¾ cup granulated sugar
• ½ cup sour cream
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups rhubarb, diced
• ½ cup granulated sugar (for rhubarb topping)
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice

Instructions:

1. Begin by preparing the crust. In a medium bowl, combine the graham cracker crumbs and melted butter until well mixed.

Press this mixture firmly into the bottom of a 7-inch springform pan to create an even layer. Set aside.

2. For the cheesecake filling, beat the cream cheese and sugar together in a large bowl until smooth.

Add in the sour cream, eggs, and vanilla extract, mixing until just combined. Pour the cheesecake mixture over the prepared crust and smooth the top with a spatula.

3. In a separate bowl, combine the diced rhubarb, sugar, cornstarch, and lemon juice.

Mix until the rhubarb is well coated. Spoon the rhubarb mixture over the cheesecake filling in the springform pan.

4. Pour 1 cup of water into the Instant Pot and place the springform pan on a trivet.

Close the lid and set the Instant Pot to manual high pressure for 45 minutes. Once the cooking time is complete, allow for a natural release for 10 minutes before quickly releasing any remaining pressure.

Carefully remove the cheesecake from the Instant Pot and let it cool to room temperature. Refrigerate for at least 4 hours before serving.

Extra Tips:

To enhance the flavor of your rhubarb cheesecake, consider adding a hint of cinnamon or nutmeg to the filling for added warmth.

Additionally, if you prefer a sweeter cheesecake, you can adjust the sugar levels to your taste.

When serving, a dollop of whipped cream on top can add a delightful finishing touch.

Always make certain that the cheesecake has cooled completely before slicing to achieve clean, neat pieces.

Enjoy your delicious homemade Instant Pot rhubarb cheesecake!

No-Bake Instant Pot Rhubarb Cheesecake

No-Bake Instant Pot Rhubarb Cheesecake is a delightful dessert that combines the tartness of rhubarb with the creamy richness of cheesecake. This recipe is perfect for those warm days when you want something sweet but don't want to turn on the oven. The Instant Pot makes it easy to achieve a velvety texture without the need for baking, resulting in a light and invigorating cheesecake that's sure to impress your family and friends.

The beauty of this no-bake cheesecake lies in the simplicity of its preparation. With the Instant Pot's steam function, you can create a luscious cheesecake that sets beautifully. The contrast of the sweetened rhubarb topping with the creamy cheesecake base creates a delightful flavor balance, making this dessert an irresistible choice for any gathering or special occasion.

Ingredients:

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 2 cups cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 cup rhubarb, chopped
• ½ cup granulated sugar
• 2 tablespoons cornstarch
• ½ cup water

Instructions:

1. Begin by preparing the crust. In a mixing bowl, combine the graham cracker crumbs and melted butter until well mixed. Press the mixture firmly into the bottom of a 7-inch springform pan to form a crust. Set aside.
2. In another bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing well. Then, fold in the sour cream until fully incorporated. Pour this creamy mixture over the prepared crust, smoothing the top with a spatula.
3. For the rhubarb topping, combine the chopped rhubarb, granulated sugar, cornstarch, and water in a saucepan over medium heat. Cook until the rhubarb is tender and the mixture thickens, about 5-7 minutes. Let it cool slightly before spreading it over the cheesecake layer.
4. Place 1 cup of water in the Instant Pot and insert the trivet. Cover the springform pan with aluminum foil and place it on the trivet. Secure the lid and set the Instant Pot to pressure cook on high for 30 minutes. Once done, allow for a natural pressure release for 10 minutes before carefully releasing any remaining pressure. Remove the cheesecake and let it cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.

Extra Tips:

When making this no-bake cheesecake, it's crucial to confirm that your cream cheese is at room temperature for easy blending and a smooth texture. If you prefer a sweeter cheesecake, you can adjust the amount of powdered sugar to taste. Additionally, feel free to experiment with other fruits for the topping, such as strawberries or blueberries, to create different flavor variations.

Swirled Rhubarb and Cream Cheese Instant Pot Cheesecake

Indulging in a Swirled Rhubarb and Cream Cheese Instant Pot Cheesecake is a delightful way to enjoy the tartness of rhubarb combined with the creamy richness of cheesecake. This easy-to-make dessert not only impresses with its beautiful swirls but also delivers a burst of flavor in every bite.

The Instant Pot simplifies the cooking process, guaranteeing that your cheesecake is perfectly cooked and has a silky texture without the worry of cracking that often comes with traditional baking methods.

This recipe combines a buttery graham cracker crust with a luscious cream cheese filling and a vibrant rhubarb swirl. The rhubarb adds a rejuvenating tartness that balances the sweetness of the cheesecake, making it a perfect dessert for any occasion. Whether you're hosting a gathering or simply treating yourself, this cheesecake is sure to be a hit.

Ingredients:

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 2 cups cream cheese, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup rhubarb, chopped
• ½ cup granulated sugar (for rhubarb)
• 1 tablespoon lemon juice

Cooking Instructions:

To start, prepare the crust by mixing the graham cracker crumbs with melted butter in a bowl until well combined. Press the mixture firmly into the bottom of a 7-inch springform pan to create a uniform layer. Set aside.

In another bowl, beat the softened cream cheese with ¾ cup of sugar until smooth and creamy, then add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Pour the cream cheese mixture over the crust in the springform pan.

Next, prepare the rhubarb swirl by cooking the chopped rhubarb with ½ cup of sugar and lemon juice in a small saucepan over medium heat until the rhubarb is tender. Use a fork to mash it slightly, then let it cool.

Once cooled, drop spoonfuls of the rhubarb mixture onto the cheesecake batter and use a knife or skewer to gently swirl it in. Cover the pan with aluminum foil and add 1 cup of water to the Instant Pot. Place the springform pan on the trivet inside the pot, seal the lid, and cook on high pressure for 35 minutes.

Once done, allow the pressure to release naturally for 10 minutes before performing a quick release.

Extra Tips:

For the best texture, guarantee that your cream cheese is at room temperature and well-blended to avoid lumps in your cheesecake.

You can also customize the swirl by adding more or less rhubarb, depending on your preference for tartness. If you find that the cheesecake has a slight jiggle in the center after cooking, don't worry; it will firm up as it cools in the refrigerator.

For serving, let the cheesecake chill for at least 4 hours, or overnight for best results, before slicing and enjoying!

Instant Pot Rhubarb Cheesecake With Graham Cracker Crust

If you're looking for a deliciously unique dessert, this Instant Pot Rhubarb Cheesecake with Graham Cracker Crust is the perfect choice. The rhubarb adds a tartness that beautifully balances the rich creaminess of the cheesecake, while the graham cracker crust provides a delightful crunch.

This recipe isn't only easy to make but also cooks quickly in the Instant Pot, making it an ideal option for gatherings or a sweet treat at home. The Instant Pot guarantees that your cheesecake comes out perfectly moist and creamy every time. Plus, the steam cooking process helps to eliminate the need for a water bath, making this recipe even simpler.

With just a handful of ingredients and a short cooking time, you can enjoy a slice of this delectable dessert in no time.

Ingredients:

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 2 cups cream cheese, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups rhubarb, chopped and cooked
• ¼ cup sour cream

Instructions:

1. Begin by preparing the graham cracker crust. In a mixing bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 7-inch springform pan to form an even layer. Set aside.
2. In another bowl, beat the softened cream cheese and granulated sugar together until smooth. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully combined. Gently fold in the cooked rhubarb.
3. Pour the cheesecake mixture over the prepared graham cracker crust in the springform pan. Cover the top with aluminum foil to prevent condensation from dripping onto the cheesecake during cooking.
4. Pour 1 cup of water into the Instant Pot, and place the trivet inside. Carefully lower the springform pan onto the trivet. Close the lid and set the Instant Pot to manual high pressure for 40 minutes. Once the cooking time is complete, allow for a natural release for 10 minutes before performing a quick release of any remaining pressure.
5. Carefully remove the cheesecake from the Instant Pot and let it cool at room temperature. Once cooled, refrigerate for at least 4 hours or overnight before serving.

Extra Tips:

For a more pronounced rhubarb flavor, consider adding a rhubarb compote on top of the cheesecake before serving. You can easily make this by simmering chopped rhubarb with sugar and a splash of water until it thickens.

Additionally, confirm that all ingredients are at room temperature before mixing for a smoother batter. If you prefer a sweeter cheesecake, you can adjust the sugar to taste. Enjoy your delightful Instant Pot Rhubarb Cheesecake!

Vegan Instant Pot Rhubarb Cheesecake

Creating a vegan Instant Pot rhubarb cheesecake is a delightful way to enjoy the unique tartness of rhubarb paired with a creamy, rich filling—all while adhering to a plant-based lifestyle. The Instant Pot not only simplifies the cooking process but also helps to lock in flavors and moisture, resulting in a cheesecake that's both delicious and satisfying. This recipe is perfect for special occasions or simply to treat yourself.

To make this vegan cheesecake, you'll need to prepare a crust that complements the rhubarb filling beautifully. The combination of nuts and dates creates a sweet and crunchy base, while the creamy filling is made from cashews and coconut cream, ensuring that it's decadently rich yet entirely dairy-free. With just a few ingredients and simple steps, you'll have a stunning dessert that everyone can enjoy.

Ingredients:

• 1 cup raw cashews (soaked for at least 4 hours)
• 1 cup coconut cream
• 1/2 cup maple syrup
• 1/4 cup lemon juice
• 1 teaspoon vanilla extract
• 2 cups chopped rhubarb (fresh or frozen)
• 1/4 cup brown sugar
• 1 cup almond flour
• 1/2 cup Medjool dates (pitted)
• 1/4 teaspoon salt
• 2 tablespoons coconut oil (melted)

Cooking Instructions:

To start, prepare the crust by blending the almond flour, Medjool dates, and salt in a food processor until it forms a sticky mixture. Press this mixture into the bottom of a 7-inch springform pan, ensuring it's evenly spread and compact.

Next, combine the soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla extract in a blender until smooth and creamy. Pour half of this mixture over the crust, then layer the chopped rhubarb evenly on top, followed by the remaining cashew cream mixture. Gently smooth the top with a spatula.

Place a cup of water in the bottom of the Instant Pot and carefully insert the trivet. Set the springform pan on the trivet, making sure it isn't touching the water. Close the Instant Pot lid and set it to cook on high pressure for 30 minutes.

Once the cooking time is complete, let the pressure release naturally for about 10 minutes before performing a quick release. Carefully remove the cheesecake from the Instant Pot and let it cool at room temperature before refrigerating it for at least 4 hours (or overnight) to set completely.

Extra Tips:

Make sure to soak the cashews long enough to achieve a creamy consistency for the filling. For a more intense rhubarb flavor, consider cooking the rhubarb with a little sugar on the stovetop to soften it slightly before adding it to the cheesecake.

Feel free to top your cheesecake with fresh fruit or a drizzle of vegan chocolate sauce for added flair when serving!

Instant Pot Rhubarb Cheesecake With Almond Crust

Indulging in a creamy rhubarb cheesecake with a crunchy almond crust can be a delightful experience, especially when it's made in the convenience of an Instant Pot. The tartness of rhubarb pairs beautifully with the rich, velvety texture of the cheesecake, while the almond crust adds a nutty flavor that elevates the dessert.

This recipe is perfect for special occasions or a cozy night in, bringing together unique flavors and a satisfying texture that will impress your family and friends.

Making this Instant Pot Rhubarb Cheesecake isn't only simple but also quick, thanks to the pressure cooking method. The steam from the Instant Pot guarantees that the cheesecake cooks evenly, resulting in a luscious dessert that doesn't crack.

Follow these easy steps, and you'll have a show-stopping cheesecake ready to serve in no time!

Ingredients:

• 1 cup almond flour
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1/2 teaspoon vanilla extract
• 16 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 cup rhubarb, chopped
• 1 tablespoon cornstarch
• 1 teaspoon lemon juice

Instructions:

1. Begin by preparing the almond crust. In a medium mixing bowl, combine almond flour, 1/4 cup sugar, melted butter, and vanilla extract. Mix until it resembles a crumbly texture. Press the mixture evenly into the bottom of a greased 7-inch springform pan. Set aside.
2. In a separate large bowl, beat the softened cream cheese until smooth. Gradually add 1/2 cup sugar, mixing until combined. Add eggs, one at a time, mixing well after each addition. Stir in chopped rhubarb, cornstarch, and lemon juice. Pour the cheesecake filling over the almond crust in the springform pan.
3. Pour 1 cup of water into the Instant Pot and place the trivet inside. Carefully lower the springform pan onto the trivet. Close the lid and set the Instant Pot to cook on high pressure for 35 minutes. Once cooked, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
4. Carefully remove the cheesecake from the Instant Pot and let it cool at room temperature. Once cooled, refrigerate for at least 4 hours or overnight to set completely before serving.

Extra Tips:

For the best flavor, use fresh rhubarb when it's in season; frozen rhubarb can work in a pinch, but fresh will yield a brighter taste.

Additionally, consider topping your cheesecake with a rhubarb compote or whipped cream for an extra touch of sweetness. Always verify that your cream cheese is softened to room temperature for easier mixing and a smoother texture.

Finally, if you want to enhance the flavor, a dash of almond extract can complement the almond crust beautifully. Enjoy your delicious creation!

Chocolate-Dipped Instant Pot Rhubarb Cheesecake

Preparing this cheesecake in your Instant Pot will save you time and effort, making it a fantastic dessert option for gatherings or a special treat at home.

The combination of sweet and tangy rhubarb filling, creamy cheesecake, and a luxurious chocolate coating creates a dessert that's sure to be a showstopper.

Follow the simple steps below to create this mouthwatering treat that combines the best of both worlds.

Ingredients:

• 1 ½ cups crushed graham crackers
• ½ cup unsalted butter, melted
• 2 cups rhubarb, chopped
• ¾ cup granulated sugar
• 16 oz cream cheese, softened
• ½ cup sour cream
• 1 tsp vanilla extract
• 3 large eggs
• 1 cup semi-sweet chocolate chips
• 2 tbsp coconut oil (for chocolate dip)

Instructions:

1. Start by preparing the crust. In a mixing bowl, combine crushed graham crackers and melted butter. Press the mixture firmly into the bottom of a 7-inch springform pan to form an even layer. Set aside.
2. In a saucepan over medium heat, combine the chopped rhubarb and ¼ cup of sugar. Cook until the rhubarb is soft, about 5-7 minutes. Allow to cool slightly.
3. In a large mixing bowl, beat the cream cheese until smooth. Add the remaining sugar, sour cream, and vanilla extract, mixing until well combined. Add the eggs one at a time, mixing just until incorporated.
4. Fold the cooled rhubarb into the cream cheese mixture until evenly distributed. Pour the filling onto the prepared crust in the springform pan.
5. Pour 1 cup of water into the Instant Pot and place the trivet inside. Carefully lower the cheesecake onto the trivet. Close the lid, set the valve to sealing, and cook on high pressure for 40 minutes. Allow for a natural release for 10 minutes before quick-releasing any remaining pressure.
6. Once cooked, remove the cheesecake from the Instant Pot and let it cool to room temperature. Refrigerate for at least 4 hours or overnight for the best results.
7. For the chocolate dip, melt the chocolate chips and coconut oil together in a microwave or double boiler until smooth. Once the cheesecake is chilled, dip the top in the melted chocolate and allow to set before serving.

Extra Tips:

When making this Chocolate-Dipped Instant Pot Rhubarb Cheesecake, it's crucial to verify that your cream cheese is at room temperature for easier blending.

For a more intense chocolate flavor, consider adding cocoa powder to the cheesecake mixture.

If rhubarb is hard to find, you can substitute it with other tart fruits like sour cherries or cranberries.

Additionally, cover the cheesecake while refrigerating to prevent it from absorbing any odors from the fridge.

Enjoy your delicious creation!

Instant Pot Mini Rhubarb Cheesecakes

These mini cheesecakes are ideal for serving at gatherings or for a special treat after dinner. The Instant Pot guarantees that the cheesecakes cook evenly and remain moist, while the individual servings make them convenient for sharing.

With just a few simple ingredients and a little bit of time, you can whip up these delightful desserts that will impress your family and friends.

Ingredients:

• 1 cup graham cracker crumbs
• 4 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• 2 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup rhubarb, diced
• 1/4 cup water (for the Instant Pot)

Cooking Instructions:

1. In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until well combined and press the mixture into the bottom of greased silicone mini cheesecake molds, filling about 1/3 of the way up. Set aside.
2. In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in the 1 cup of sugar and vanilla extract, mixing until creamy. Add the eggs one at a time, mixing just until combined. Carefully fold in the diced rhubarb.
3. Pour the cheesecake mixture over the crusts in the molds, filling them to about 3/4 full. Cover the molds with aluminum foil to prevent condensation from dripping onto the cheesecakes during cooking.
4. Pour 1 cup of water into the Instant Pot and place the molds on the trivet. Secure the lid and set the Instant Pot to manual high pressure for 10 minutes. Once the cooking time is complete, allow for a natural pressure release for 10 minutes before performing a quick release to remove any remaining pressure.
5. Carefully remove the molds from the Instant Pot and let them cool to room temperature. Once cooled, refrigerate the cheesecakes for at least 4 hours or overnight to set before serving.

Extra Tips:

For an added layer of flavor, consider topping your mini cheesecakes with a rhubarb compote or a drizzle of caramel sauce before serving.

Be sure to adjust the cooking time based on your Instant Pot model, as some may require slight variations. Also, keep in mind that these cheesecakes can be made ahead of time, making them a fantastic option for parties or family gatherings.

Enjoy your delightful mini treats!

Lemon-Infused Instant Pot Rhubarb Cheesecake

Creating a Lemon-Infused Instant Pot Rhubarb Cheesecake is a delightful way to enjoy the tartness of rhubarb while balancing it with the creamy richness of cheesecake. The addition of lemon adds a rejuvenating zing that perfectly complements the flavors, making this dessert not only delicious but also an eye-catching centerpiece for any gathering.

The Instant Pot guarantees a moist and creamy texture, while the rhubarb provides a unique twist that elevates the experience. This recipe is straightforward and requires minimal effort, allowing you to spend more time enjoying the dessert with friends and family.

With the right ingredients and a little patience, you'll be able to create a beautiful cheesecake that showcases the vibrant flavors of rhubarb and lemon. So, gather your ingredients and get ready to impress your guests with this scrumptious treat!

Ingredients:

• 2 cups rhubarb, chopped
• 1/2 cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup graham cracker crumbs
• 2 tablespoons melted butter

Cooking Instructions:

1. In a medium saucepan over medium heat, combine the chopped rhubarb, 1/2 cup sugar, lemon juice, and lemon zest. Cook until the rhubarb softens and the mixture thickens, about 5-7 minutes. Remove from heat and let it cool while you prepare the cheesecake batter.
2. In a mixing bowl, combine the softened cream cheese, sour cream, 1/4 cup sugar, eggs, and vanilla extract. Beat until smooth and creamy. In a separate bowl, mix the graham cracker crumbs with melted butter until well combined. Press the crumb mixture into the bottom of a 7-inch springform pan to create the crust.
3. Pour half of the cheesecake batter over the crust, then spoon half of the rhubarb mixture over the batter. Repeat with the remaining batter and rhubarb layer, swirling them together gently with a knife for a marbled effect. Cover the springform pan tightly with aluminum foil to prevent moisture from getting in during cooking.
4. Add 1 cup of water to the Instant Pot and place the trivet inside. Carefully lower the springform pan onto the trivet. Close the lid and set the Instant Pot to manual high pressure for 35 minutes. Once the cooking time is complete, allow for a natural pressure release for about 10 minutes before manually releasing any remaining pressure.

Extra Tips:

To guarantee your cheesecake sets perfectly, make sure your cream cheese is at room temperature before mixing; this prevents lumps and helps achieve a smooth consistency.

Additionally, allow the cheesecake to cool completely before refrigerating it for at least 4 hours or overnight for the best flavor and texture. For an added touch, consider garnishing with fresh whipped cream and additional rhubarb compote before serving. Enjoy your delicious Lemon-Infused Instant Pot Rhubarb Cheesecake!

Instant Pot Rhubarb Cheesecake With a Berry Compote

The combination of the tart rhubarb and the rich cream cheese filling creates a harmonious blend of flavors that will leave your taste buds wanting more.

With the Instant Pot's pressure cooking method, you'll achieve a smooth and creamy texture that's hard to resist. Serve this cheesecake chilled with the berry compote drizzled on top for a stunning dessert that's sure to impress your family and friends.

Ingredients:

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 1 cup rhubarb, chopped
• 1 cup sugar, divided
• 2 cups cream cheese, softened
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 2 tablespoons lemon juice
• 1 tablespoon cornstarch

Cooking Instructions:

1. Start by preparing the crust. In a mixing bowl, combine the graham cracker crumbs and melted butter until well combined. Press the mixture firmly into the bottom of a 7-inch springform pan. Set aside.
2. In a medium saucepan, combine the chopped rhubarb and ½ cup of sugar. Cook over medium heat until the rhubarb is tender and the mixture is syrupy, about 5-7 minutes. Allow it to cool slightly.
3. In a large bowl, beat the cream cheese with the remaining ½ cup of sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and the cooked rhubarb mixture until just combined. Pour the cheesecake filling over the prepared crust in the springform pan.
4. Pour 1 cup of water into the Instant Pot and place the trivet inside. Carefully lower the springform pan onto the trivet. Close the lid and seal the vent. Cook on high pressure for 35 minutes, then allow for a natural release of pressure for 10 minutes before manually releasing the remaining pressure.
5. While the cheesecake cools, prepare the berry compote. In a small saucepan, combine the mixed berries, lemon juice, and cornstarch. Cook over medium heat until the berries start to break down and the mixture thickens, about 5-10 minutes. Remove from heat and let cool.

Extra Tips:

For the best results, make sure all your ingredients are at room temperature before mixing, as this will help create a smoother cheesecake batter.

If you prefer a firmer cheesecake, you can refrigerate it for a few hours before serving. The berry compote can be made ahead of time and stored in the refrigerator, making this dessert perfect for entertaining.

Enjoy your Instant Pot rhubarb cheesecake with friends and family!

Spiced Instant Pot Rhubarb Cheesecake

With rhubarb's brief season, this cheesecake is a wonderful way to enjoy the fruit while it's fresh. The combination of the tart rhubarb topping and the rich, spiced cheesecake filling creates a harmonious dessert that's certain to impress your family and friends.

Let's get started on this deliciously spiced dessert!

Ingredients

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 2 tablespoons granulated sugar
• 16 oz cream cheese, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 cup rhubarb, chopped
• ¼ cup brown sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice

Cooking Instructions

1. Begin by preparing the crust. In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until well combined. Press the mixture firmly into the bottom of a springform pan to form an even layer. Set aside.
2. In another bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, ground cinnamon, and ground nutmeg until fully incorporated. Pour the cheesecake filling over the prepared crust in the springform pan.
3. In a small saucepan, combine the chopped rhubarb, brown sugar, cornstarch, and lemon juice. Cook over medium heat until the rhubarb is tender and the mixture thickens, about 5-7 minutes. Let it cool slightly, then spoon it over the cheesecake filling.
4. Pour 1 cup of water into the Instant Pot and place the trivet inside. Carefully lower the springform pan onto the trivet. Secure the lid and set the Instant Pot to pressure cook on high for 40 minutes. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure.
5. Carefully remove the cheesecake from the Instant Pot and let it cool to room temperature. Refrigerate for at least 4 hours or overnight before slicing and serving.

Extra Tips

For the best texture, make certain that all your cream cheese is fully softened before mixing, as this will help prevent lumps in your cheesecake.

Additionally, if you're looking for a more pronounced spice flavor, feel free to adjust the amounts of cinnamon and nutmeg to your taste.

Serve this cheesecake chilled and enjoy the contrast of the creamy filling with the sweet-tart rhubarb topping. This dessert can also be garnished with whipped cream or fresh berries for an extra special touch!

Frequently Asked Questions

Can I Use Frozen Rhubarb for These Cheesecake Recipes?

You can use frozen rhubarb in your cheesecake recipes. Just thaw it first, drain any excess liquid, and you're good to go. It'll still deliver that tangy flavor you're after. Enjoy!

How Long Does the Cheesecake Need to Cool Before Serving?

After baking, let the cheesecake cool for about an hour at room temperature. Then, refrigerate it for at least four hours, or preferably overnight, to guarantee it sets properly before you serve it.

Can I Substitute Cream Cheese With a Dairy-Free Alternative?

If you're channeling your inner culinary artist, you can substitute cream cheese with a dairy-free alternative like cashew cheese or coconut cream. Just make sure it has a similar texture for the best results!

What Toppings Pair Well With Rhubarb Cheesecake?

When you think about toppings for rhubarb cheesecake, consider fresh whipped cream, crushed nuts, or a drizzle of caramel. You might also enjoy adding a sprinkle of cinnamon or fresh fruit for extra flavor.

How Should I Store Leftover Rhubarb Cheesecake?

For storing scrumptious slices of rhubarb cheesecake, wrap each piece tightly in plastic wrap. Then, place them in a sealed container. Refrigerate for up to five days, or freeze for future feasting and flavor!