Instant Pot Lemon Blueberry Cheesecake
Instant Pot Lemon Blueberry Cheesecake is everything we love in a cheesecake. Sweet fruit flavor comes together with tangy, sweet, and smooth cheesecake to create a dessert that is so classically delicious.
If you love the taste of baked cheesecake, but you don’t love all the hubbub that goes into baking it, then you’ve come to the right place. This cheesecake is made in an Instant Pot, eliminating all the oven temperature changes, fear of opening the oven door too soon, and general dread of doing one step wrong and ruining the entire thing.
Table of contents
❤️ Why You’ll Love This Recipe
First and foremost, it’s cheesecake. It’s one of the most classic desserts out there. This recipe is almost fool-proof, as well. Using the Instant Pot takes so much of the tedium out of making it!
- It’s a baked cheesecake recipe without all the drama that normally goes into making cheesecake.
- It combines tart lemon and sweet blueberries.
- It’s the perfect dessert for a family meal or any special occasion.
- It’s incredibly easy to make.
🛒Ingredients
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For the Cheesecake
- Crushed graham crackers
- Melted butter
- Brown sugar
- Softened cream cheese
- All-purpose flour
- Sour cream
- Granulated sugar
- Lemon juice
- Lemon zest
- Room temperature large eggs
- Fresh blueberries
For the Lemon Blueberry Topping
- Large eggs
- Granulated sugar
- Lemon zest
- lemon juice
- Softened butter
- Fresh blueberries
See the recipe card below for quantities.
🔪 How to Make Instant Pot Lemon Blueberry Cheesecake
As a baked cheesecake, you might think this recipe is a ton of work, but thanks to the Instant Pot, it’s actually very easy to make.
Step 1: Prep
Cut parchment paper to fit the bottom of a cheesecake pan. Place the parchment paper in the bottom of the pan and spray the paper and sides of the pan with nonstick cooking spray.
Step 2: Make the Crust
Combine the graham cracker crumbs, butter, and brown sugar and mix until it reaches the consistency of wet sand. Then, press the mixture into the bottom and about a half-inch up the sides of the pan. Chill in the freezer.
Step 3: Beat the Cream Cheese
Beat the cream cheese, sugar, and flour together on low speed in a large mixing bowl until smooth and combined, scraping down the sides of the bowl as you go to ensure all ingredients are fully incorporated.
Step 4: Add Remaining Cheesecake Batter Ingredients
Then, add the sour cream, lemon juice, and lemon zest and mix on low to combine. Next, add the eggs one at a time, mixing after each addition. Finally, fold the blueberries gently into the batter.
Step 5: Bake the Cheesecake
Remove the pan from the freezer and add the batter. Then, add 1 cup of water to the bottom of the Instant Pot and place its trivet in the bottom. Gently place the pan on the trivet and lock the lid. Cook the cheesecake on high for 35 minutes.
Step 6: Release the Pressure and Chill
After 35 minutes, release the pressure and remove the cheesecake. It should jiggle slightly. There will be some water around the edges of the cheesecake. Just wick it up with a paper towel. Then, chill the cheesecake for several hours or overnight.
Step 7: Make the Lemon Blueberry Topping
Add eggs, sugar, lemon juice, and lemon zest to a medium saucepan and heat it over medium-low heat. Stir with a wooden spoon until creamy and smooth. Then, reduce the heat to low and continue to stir until the mixture thickens and coats the back of a spoon. Add the butter and stir well. Then, remove the mixture from the heat and let it cool. When ready to serve, spread it over the cheesecake and top with fresh blueberries.
📝Variations
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Your Favorite Fruit: You can make this recipe using your favorite fruit. Simply fold your favorite berries or other fruit into the cheesecake batter and make the sauce using the same fruit.
- Greek Yogurt: Full-fat Greek yogurt has almost the same flavor and consistency as sour cream.
If this recipe is making you hungry, then you’re going to love these tasty cheesecake brownie bars.
🥄 Equipment
You won’t need much to make this recipe. It only takes a few simple pieces of kitchen equipment.
- Measuring cups and spoons
- Mixing bowl
- Hand mixer
- Wooden spoon
- Saucepan
- Cheesecake pan
- Instant Pot
🥫 Storage
You can store this instant pot lemon blueberry cheesecake in an air-tight container in the refrigerator for up to 4 days. For longer storage, you can freeze it (without the lemon blueberry topping) for up to a month, but no longer.
💭 Tips
As baked cheesecakes go, this is just about the easiest thing you’ll ever make. We do have a few tips to help you make it the best it can possibly be, though.
- Always use a wooden spoon. Metal utensils react with citrus and they change the way the heat conducts through the sauce.
- Use low speed when mixing the cheesecake batter to add more air and create a lighter, fluffier cheesecake batter.
- This recipe uses an 8-inch pan and an 8-quart Instant Pot. If you have a smaller, 6-quart Instant Pot, use a 7-inch pan.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Baked cheesecake will last in the refrigerator for up to 4 days or in the freezer for up to a month.
After a month, the texture of cheesecake begins to change as ice crystals form inside the batter. It becomes grainy and unappetizing.
Open-air freeze it until solid. Then, wrap it tightly in a double layer of plastic wrap and another layer of foil.
Place it in the refrigerator overnight.
🍽 More Recipes
Do you enjoy lemon and blueberry flavor? Then, try these delicious recipes:
- Lemon Blueberry Cake
- Lemon Blueberry Cake Roll
- Ice Cream Bread with Lemon and Blueberry
- Slow Cooker Blueberry Cobbler
- Blueberry Meringue
🧾Instant Pot Lemon Blueberry Cheesecake
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Instant Pot Lemon Blueberry Cheesecake
Equipment
- Measuring Cups and Spoons
- Mixing Bowl
- Hand mixer
- Wooden spoon
- Saucepan
- Cheesecake pan
- Instant Pot
Ingredients
Cheesecake Ingredients:
- 2 cups crushed graham crackers
- 8 tablespoons melted butter
- 3 tablespoons brown sugar
- 24 ounces cream cheese softened
- 3 tablespoons all-purpose flour
- ¾ cups sour cream
- 1 cup granulated sugar
- 6 tablespoons lemon juice approx. 2 large lemons
- 2 tablespoons lemon zest
- 3 large eggs room temp. separate yolks from whites
- 1 cup fresh blueberries
Lemon Blueberry Topping Ingredients:
- 3 large eggs mixed together with fork or whisk
- ⅔ cups granulated sugar
- 1 tablespoon lemon zest
- ⅓ cup lemon juice
- 4 tablespoons butter
- ½ – 1 cup fresh blueberries depending on your preference.
Instructions
- Cheesecake Instructions:
- Combine graham cracker crumbs, butter, and brown sugar until the consistency of wet sand.
- Cut parchment paper to fit the bottom of the cheesecake pan. Place in bottom of pan and lightly spray paper and sides of pan with a non-stick cooking spray.
- Place graham cracker mixture in bottom of pan and spread evenly. Press mixture into bottom and approx. 1/2 in. up the sides of the pan.
- Chill in the freezer while preparing the filling.
- In a large mixing bowl, on low speed, beat cream cheese, sugar and flour until smooth and totally combined. Scrape bowl throughout mixing to ensure all ingredients are incorporated.
- Add sour cream, lemon juice and lemon zest. Mix on low to combine.
- Add eggs, one at a time, mixing after each addition.
- Gently fold blueberries into batter.
- Remove crust from freezer and evenly pour batter into pan.
- Place the trivet included with the instant pot into the bottom of the pot.
- Add 1 c. of water to the bottom of the instant pot.
- Gently lower the cheesecake pan onto the trivet.
- Place the lid on an instant pot and use the instructions that came with the pot, lock lid and seal.
- Cook on high for 35 min.
- Release pressure on the pot and remove the cheesecake pan. The cheesecake will be done when it only jiggles a bit. Cheesecake will have some water around edges. Using a paper towel, wick up the water.
- Chill cheesecake for several hours or overnight.
- Lemon Blueberry Topping Instructions:
- In med. saucepan, over medium-low heat, stir together eggs, sugar, juice and zest with a wooden spoon until creamy and smooth.
- Turn heat to low and continue to stir until mixture thickens and coats the back of spoon. (4-5 min.)
- Add butter and stir well.
- Remove from heat and allow to cool.
- Spread on top of the cheesecake and sprinkle with fresh blueberries.
