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Pressure Cooker Strawberry Brownie dessert is the perfect valentines day treat for your sweetie!

Pressure Cooker Strawberry Brownie Cheesecake

  • Author: Kitschen Cat
  • Prep Time: 10 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 10 mins
  • Yield: 8 1x



Brownie bottom

  • 4 tablespoons unsalted butter (affiliate), melted
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla (affiliate) extract
  • 1 large egg
  • 1/4 cup plus 2 tablespoons all purpose flour
  • 3 tablespoon unsweetened cocoa
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt

Cheesecake Layer

  • 8 ounces cream cheese, softened
  • 8 ounces sour cream
  • 1/2 cup sugar
  • 1 teaspoon vanilla (affiliate) extract
  • 2 eggs, room temperature
  • 1 tablespoon all purpose flour
  • 5 drops red food coloring


  • 1 cup heavy whipping cream, whipped with 1 tablespoon powdered sugar
  • 1 1/2 cups strawberries, sliced in half


  1. Lightly spray the bottom and sides of your springform pan.
  2. Pour 1 cup of water into the bottom of your pressure cooker pot, then place trivet inside.
  3. In a medium sized bowl, whisk together butter, sugar, vanilla, and egg.
  4. Add flour, cocoa, baking powder, and salt, then stir until just combined.
  5. Pour batter into springform pan then gently lower into the pressure cooker.
  6. Lock lid and set to high pressure for 7 minutes.
  7. When the time is up, let pressure naturally release for 5 minutes then release all remaining pressure.
  8. While brownie is cooking, use an electric mixer to beat together cream cheese, sour cream, sugar, and vanilla until creamy.
  9. Add eggs, one at a time and mix on medium speed until just combined. Add flour and mix on medium speed just until flour is incorporated. Be careful not to overmix at this stage.
  10. Pour cheesecake mixture right on top of the cooked brownie bottom and then squeeze 5 drops of food coloring onto the top. Use a toothpick to gently swirl into the mixture.
  11. Lock lid and set to high pressure for 25 minutes.
  12. When time is up, let pressure naturally release for 10 minutes then release all remaining pressure.
  13. Carefully remove springform pan from pot and let cool for 1 hour on a cooling rack.
  14. Cover with foil and place in fridge to cool for at least 4 hours.
  15. When ready to serve, spread with whipped cream and pile with cut strawberries.