Name: Strawberry Lemon Rumchata Cheesecake - Dessert Recipes Made Easy
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 1/2 cups graham cracker crumbs; 5 tablespoons melted butter; 3 tablespoons sugar; 2 (8 oz) packages cream cheese, softened; 1/2 cup sugar; 1/4 cup sour cream; 2 large eggs; 2 tablespoons all-purpose flour; 1/4 cup fresh lemon juice; 1/2 teaspoon lemon zest; 1/4 cup Rumchata; 1/2 teaspoon vanilla extract; 1/2 cup chopped strawberries (fresh); Extra strawberries and lemon zest for garnish (optional)

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This luscious Instant Pot cheesecake is a mashup of sweet, boozy, and citrusy goodness. If you’re a fan of dessert recipes with flair, this one hits all the right notes—Strawberry Lemon Rumchata Cheesecake is like your favorite summer cocktail decided to become dessert. It’s one of those Instant Pot dessert recipes that feels too fancy to be this easy, yet here we are. We’re blending that creamy Rumchata flavor with fresh lemon and juicy strawberries, all nestled into a buttery graham cracker crust. Whether you’re new to Instant Pot recipes easy enough for weeknights or you’ve already mastered Instant Pot dinner recipes and want to try something on the sweet side, this one’s for you. Instant Pot recipes healthy-ish in spirit (hey, strawberries count!), indulgent in flavor, and stress-free on prep. So grab your mixing bowl, take a breath, and let’s make dessert that’s as fun to say as it is to eat.

1) Key Takeaways
2) Easy Strawberry Lemon Rumchata Cheesecake Recipe
3) Ingredients for Strawberry Lemon Rumchata Cheesecake
4) How to Make Strawberry Lemon Rumchata Cheesecake
5) Tips for Making Strawberry Lemon Rumchata Cheesecake
6) Making Strawberry Lemon Rumchata Cheesecake Ahead of Time
7) Storing Leftover Strawberry Lemon Rumchata Cheesecake
8) Try these Dessert recipes next!
9) Strawberry Lemon Rumchata Cheesecake
10) Nutrition

1) Key Takeaways

Strawberry Lemon Rumchata Cheesecake blends fresh fruit, creamy filling, and a boozy twist.
This cheesecake uses the Instant Pot for convenience and consistent results.
Perfect for gatherings, this dessert balances sweet, tart, and creamy flavors.
You only need a handful of ingredients and no fancy baking skills.

2) Easy Strawberry Lemon Rumchata Cheesecake Recipe

I’m not gonna lie, cheesecake used to intimidate me. Then I met my Instant Pot. Suddenly, making dreamy, creamy desserts became less about praying to the oven gods and more about setting a timer and walking away.

This strawberry lemon Rumchata cheesecake is the recipe I wish I had years ago. It’s quick, it’s fuss-free, and it tastes like a summer cocktail fell in love with a slice of cake. If that doesn’t scream dessert recipes for real life, I don’t know what does.

It’s not overly sweet, and the lemon and Rumchata bring in that extra punch. Bonus: it uses the Instant Pot, so the texture stays silky without the oven drama. I make this every time I want something a bit special without acting like I’m auditioning for a baking show.

3) Ingredients for Strawberry Lemon Rumchata Cheesecake

Graham cracker crumbs: These form our cheesecake base, and they bring a bit of crunch that balances the creaminess above. I usually use honey graham crackers and smash them myself with a rolling pin.

Melted butter: This binds our crust and adds that rich, toasted flavor we all expect when we take that first bite.

Sugar: We add just a bit to the crust to keep it balanced, and then more in the filling where it counts.

Cream cheese: Room temperature is your best friend here. Cold cream cheese is a pain to blend, and nobody wants lumps.

Sour cream: I love the tang it adds. It cuts the sweetness just enough to keep you going back for another forkful.

Eggs: These hold everything together and give the cheesecake its lovely structure. No scrambling allowed, so go slow when mixing!

Flour: Just a little to help the filling hold up without turning rubbery.

Lemon juice and zest: Don’t skip the zest. It’s like lemon perfume for your cheesecake. Bright, punchy, and fresh.

Rumchata: Hello, flavor bomb. It brings warmth and a hint of cinnamon that plays so well with the fruit and citrus.

Vanilla extract: Even a half teaspoon goes a long way in rounding everything out.

Chopped strawberries: Use fresh if you can. Frozen ones make the batter watery, which we don’t want here.

Extra berries and lemon zest: These are optional for topping, but they really do make it pop on the plate.

4) How to Make Strawberry Lemon Rumchata Cheesecake

Step 1: Start by prepping your springform pan. Grease it well and line the bottom with parchment. I’ve skipped this before and regretted every sticky second.

Step 2: Mix graham cracker crumbs, melted butter, and sugar. Press this into the pan, then pop it in the freezer. That chill firms it up just enough.

Step 3: In a large bowl, beat your cream cheese until smooth. Add in sugar, sour cream, and flour. Mix until it just comes together. No overmixing!

Step 4: Add the eggs, one at a time. Keep your mixer low to avoid incorporating too much air.

Step 5: Stir in the lemon juice, zest, Rumchata, and vanilla. Then gently fold in the strawberries. It’ll smell like summer right about now.

Step 6: Pour the batter into the crust and cover with foil. You’re locking in moisture for that smooth bake.

Step 7: Add water to your Instant Pot and place the trivet inside. Set the pan on the trivet, then seal it and cook for 35 minutes at high pressure. Natural release for 10 minutes, then quick release the rest.

Step 8: Let it cool completely on the counter before chilling it in the fridge for at least 4 hours. Overnight is better if you’ve got the patience.

5) Tips for Making Strawberry Lemon Rumchata Cheesecake

Use room temp ingredients. I can’t stress this enough. Cold cream cheese makes lumpy filling, and lumpy filling makes sad cheesecake.

Don’t rush the chill. I know the wait is tough, but chilling gives the dessert time to firm up properly. If you cut it early, it’s gonna be gooey in the middle.

Go easy on mixing. Once the eggs go in, treat the batter gently. Too much mixing means too much air, which gives you cracks. Cracks are fine if it’s just us eating, but they’re not pretty.

6) Making Strawberry Lemon Rumchata Cheesecake Ahead of Time

I’ve made this cheesecake the day before a party more times than I can count. It actually tastes better after sitting overnight in the fridge. The lemon, strawberries, and Rumchata settle in and get cozy.

If I’m feeling extra, I whip up a bit of fresh whipped cream just before serving. It’s not necessary, but it adds a little flair. Plus, guests love it.

As long as you cover it well and don’t let the topping get soggy, this dessert is a great make-ahead option for any gathering, dinner, or just when you want dessert on demand.

7) Storing Leftover Strawberry Lemon Rumchata Cheesecake

Once cooled and chilled, I store slices in airtight containers in the fridge. They’ll stay good for up to five days, but let’s be honest—they rarely last that long.

For longer storage, you can freeze individual slices. Wrap them in plastic wrap and foil. When you’re ready, just thaw overnight in the fridge and boom—cheesecake’s back on the table.

Leftover cheesecake isn’t really a problem. It’s more of a blessing disguised as tomorrow’s treat.

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9) Strawberry Lemon Rumchata Cheesecake