Cherry cheesecake with a brownie crust is the ultimate dessert mashup you didn’t know you needed. Imagine the deep, fudgy richness of a brownie layered beneath a silky, tangy cheesecake—all crowned with sweet, glossy cherries. This Instant Pot recipe makes it faster and easier than traditional baking methods, yet every bite tastes gourmet. Whether you’re hosting a dinner party or just treating yourself, this dessert delivers a show-stopping finish with minimal fuss. Using an Instant Pot also ensures perfectly cooked layers without cracks or dryness. Get ready to impress with a decadent creation that’s as stunning as it is satisfying.
Why You’ll Love This Recipe
- Irresistible Combo: Enjoy the best of both worlds with a luscious brownie foundation topped by velvety cheesecake.
- Instant Pot Convenience: No need for a water bath or oven, and it cooks faster!
- Make-Ahead Magic: Perfect for prepping a day before a party or celebration.
- Customizable Toppings: From cherries to chocolate ganache, the topping possibilities are endless.
- Crowd-Pleaser: A stunning presentation and unbeatable flavor make it a guaranteed hit.
Ingredients
For the Brownie Crust:
- 4 tablespoons unsalted butter, melted
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 large egg
- ¼ cup + 2 tablespoons all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
For the Cheesecake:
- 16 ounces cream cheese, at room temperature
- ½ cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
For the Topping:
- Cherry compote or canned cherry pie filling
- Dark chocolate shavings (optional)
How to Make Cherry Cheesecake with a Brownie Crust
Step 1: Prepare the Brownie Layer
- Grease a 7-inch springform pan with nonstick spray and line with parchment paper if desired.
- In a separate bowl, whisk together the flour, cocoa, baking powder, and salt until well combined.
- In a separate bowl, whisk together melted butter, sugar, and vanilla. Add the egg and stir well.
- Combine the dry ingredients with the wet mixture and stir until just mixed.
- Spread the batter evenly into the prepared springform pan and smooth the surface.
Step 2: Cook the Brownie in the Instant Pot
- Add 1 cup of water to your Instant Pot and place the trivet inside.
- Lower the springform pan into the pot using a foil sling.
- Seal the lid, set to High Pressure for 7 minutes.
- Let pressure release naturally for 5 minutes, then quick-release the rest.
- Leave the pan inside while you prepare the cheesecake layer.
Step 3: Make the Cheesecake Batter
- Beat cream cheese and sugar until smooth—do not overmix.
- Add flour, vanilla, and eggs. Mix until just combined.
- Carefully pour the cheesecake mixture over the brownie layer already in the pan.
Step 4: Cook the Cheesecake
- Cover the pan with foil to prevent condensation.
- Place it back in the Instant Pot using the foil sling.
- Cook on High Pressure for 25 minutes.
- Let the pressure release naturally for 10 minutes before performing a quick release to let out any remaining steam.
- Remove the pan and cool on a wire rack.
- Once room temperature, refrigerate at least 4 hours or overnight.
Step 5: Add the Topping
- Spread cherry compote over the chilled cheesecake.
- Sprinkle with chocolate shavings if desired.
- Slice and serve!
Helpful Tips
- Room Temp Ingredients: Ensures smooth mixing and even baking.
- Don’t Overmix: Overbeating the batter can introduce air and cause cracking.
- Foil Cover: Helps keep the top free from water droplets.
- Use a Sling: Makes removing the hot pan from the Instant Pot safe and easy.
Substitutions and Variations
- Crust Options: Use crushed Oreos or graham crackers instead of brownie for variety.
- Fruity Variations: Try using other fruits like raspberries, strawberries, or blueberries for a fresh twist.
- Flavor Upgrade: Enhance the cheesecake with a hint of almond extract or a touch of lemon zest.
Frequently Asked Questions
Can I use a different size pan?
Yes, but adjust the cooking time accordingly. Larger pans may need more time.
How do I store leftovers?
Keep refrigerated in a sealed container for up to five days.
Can I freeze this cheesecake?
For longer storage, wrap the cheesecake (without toppings) securely and freeze for up to two months.
Storage Instructions
- Refrigerate: Keep refrigerated in a sealed container for up to five days.
- Freeze: To freeze, wrap thoroughly in both plastic wrap and aluminum foil, and store in the freezer for as long as two months. Defrost overnight in the fridge before serving.
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Conclusion
This cherry cheesecake with a brownie crust is a rich, indulgent treat that’s surprisingly simple to make with your Instant Pot. From the fudgy base to the creamy center and sweet cherry topping, every layer is a delight. Whether you’re hosting guests or simply indulging your sweet tooth, this dessert is guaranteed to impress.
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Cherry Cheesecake with a Brownie Crust – Easy Instant Pot Dessert
- Total Time: 5 hours 30 minutes
- Yield: 6–8 servings 1x
- Diet: Vegetarian
Description
Cherry cheesecake with a brownie crust is a rich, layered dessert made in the Instant Pot. It features a fudgy brownie base, a creamy cheesecake filling, and a sweet cherry topping. Perfect for special occasions or weekend treats—make it once and it’ll become a go-to favorite!
Ingredients
Brownie Crust
4 tbsp unsalted butter, melted
½ cup granulated sugar
½ tsp vanilla extract
1 large egg
¼ cup + 2 tbsp all-purpose flour
3 tbsp unsweetened cocoa powder
¼ tsp baking powder
⅛ tsp salt
Cheesecake Layer
16 oz cream cheese, softened
½ cup granulated sugar
1 tbsp all-purpose flour
1 tsp vanilla extract
2 large eggs, room temperature
Topping
Cherry compote or pie filling
Dark chocolate shavings (optional)
Instructions
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Grease a 7-inch springform pan and line with parchment if desired.
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In a bowl, mix flour, cocoa, baking powder, and salt.
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In another bowl, combine melted butter, sugar, vanilla, and egg. Mix in dry ingredients.
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Spread brownie batter into the prepared pan.
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Add 1 cup water to the Instant Pot and place the trivet. Lower in the pan using a foil sling.
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Seal the lid and cook on High Pressure for 7 minutes. Let release naturally for 5 minutes, then quick-release.
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Beat cream cheese and sugar until smooth. Mix in flour, vanilla, and eggs until just combined.
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Gently pour over the brownie base.
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Cover pan with foil, place back in Instant Pot, and cook on High Pressure for 25 minutes.
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Let release naturally for 10 minutes, then quick-release. Cool on a rack, then refrigerate 4 hours or overnight.
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Top with cherry compote and optional chocolate shavings before serving.
Notes
For best results, use room temperature cream cheese and eggs. Avoid overmixing to prevent cracks. Cheesecake can be made ahead and refrigerated overnight. Freeze without topping for up to 2 months.
- Prep Time: 25 minutes + 4 hours 40 minutes (chill time)
- Cook Time: 25 minutes
- Category: Dessert
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 394
- Sugar: 27g
- Carbohydrates: 32g
- Protein: 7g