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Instant Pot Blueberry Cheesecake Recipe

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Description

This Instant Pot Blueberry Cheesecake Recipe is an easy and delicious dessert that will make everyone’s mouth water! The creamy and smooth cheesecake is topped with a sweet and tart blueberry topping, making it the perfect combination of flavors. Plus, it's made in the Instant Pot so it's a quick and easy dessert to make. This recipe is sure to be a hit with your family and friends.

Prep Time

This recipe requires about 10 minutes of prep time before you can get cooking. You'll need to gather your ingredients and measure them out before you start. You'll also need to prepare your Instant Pot by greasing the pot and lining it with parchment paper. Once these steps are done, you're ready to start on your cheesecake!

Cook Time

Once you have your Instant Pot prepped and your ingredients gathered, you can start cooking. The cook time for this recipe is about 50 minutes. You will need to cook the cheesecake for 30 minutes and the blueberry topping for 20 minutes. This time includes the time it takes for the Instant Pot to come to pressure and then release the pressure when it's done.

Ingredients

For the cheesecake:

  • 1/2 cup graham cracker crumbs
  • 2 tablespoons melted butter
  • 2 (8 ounce) packages of cream cheese, softened
  • 3/4 cup sugar
  • 2 large eggs
  • 2 tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • 1/2 cup sour cream
For the blueberry topping:
  • 1/2 cup blueberries
  • 2 tablespoons sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon lemon juice

Instructions

For the cheesecake:

  1. Combine the graham cracker crumbs and melted butter in a bowl and mix until combined.
  2. Press the mixture into the bottom of the greased and lined Instant Pot.
  3. In a separate bowl, combine the cream cheese, sugar, and eggs and mix until combined.
  4. Add in the flour, vanilla extract, and sour cream and mix until combined.
  5. Pour the mixture over the graham cracker crust in the Instant Pot.
  6. Cover the Instant Pot and cook on high pressure for 30 minutes.
  7. Once the cook time is complete, allow the pressure to naturally release for 10 minutes.
  8. Carefully remove the lid and allow the cheesecake to cool.
For the blueberry topping:
  1. Combine the blueberries, sugar, cornstarch, and lemon juice in a small saucepan.
  2. Cook over low heat for 10 minutes, stirring occasionally.
  3. Once the mixture has thickened, remove from heat and let cool.
  4. Once cool, pour the blueberry topping over the cooled cheesecake.

Equipment

You will need the following equipment to make this Instant Pot Blueberry Cheesecake:

  • Instant Pot
  • Mixing Bowls
  • Measuring Cups and Spoons
  • Spatula
  • Small Saucepan

Notes

This cheesecake is best served chilled so make sure to refrigerate it for at least 2 hours before serving. You can also make the blueberry topping ahead of time and store it in the fridge until you are ready to use it.

Nutrition: Per Serving

This recipe makes 8 servings. Each serving contains:

  • Calories: 244
  • Fat: 15g
  • Carbohydrates: 22g
  • Protein: 5g

Recipe Tips

This recipe is very versatile and you can easily customize it to your liking. You can use different types of berries for the topping or add some chocolate chips to the cheesecake batter. You can also use different types of nut butters or crumb toppings for the crust. Experiment and have fun with this recipe!


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