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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.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 34 minutes
Servings 8 Servings
Calories 609kcal
Author Rob

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
  • cups granulated sugar
  • 1 tablespoon lemon zest
  • 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.

Notes

Notes:
**It is important to use a wooden spoon when making the topping as metal utensils can cause a chemical reaction with citrus. Also, metal conducts heat differently and may affect the outcome.
**Using a low speed on the mixer will help to incorporate air better in the cheesecake, resulting in a lighter cake. In general, a 6 qt. Instant Pot should fit a 7” pan. This recipe is for an 8” cheesecake and fits into an 8 qt. Instant Pot. The recipe and pan size can be adjusted to smaller Instant Pots.
**Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes

Nutrition

Calories: 609kcal | Carbohydrates: 80g | Protein: 13g | Fat: 51g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 252mg | Sodium: 569mg | Potassium: 309mg | Fiber: 2g | Sugar: 61g | Vitamin A: 1844IU | Vitamin C: 16mg | Calcium: 164mg | Iron: 2mg