Instant Pot Lemon Blueberry Cheesecake is cool, creamy and lemony, with a blueberry swirl throughout. An easy dessert recipe you can make in the pressure cooker!
Cheesecakes are my favorite Instant Pot desserts, and this lemon blueberry cheesecake is my latest creation. It looks and tastes like a fancy bakery dessert, but it’s super easy to make in your own home!
Most of my Instant Pot recipes are easy dinners. But once you try making a cheesecake in the Instant Pot, you’ll want to try every flavor imaginable — it’s addicting!
So far, I’ve made pumpkin cheesecake, eggnog cheesecake, peppermint cheesecake, and a super rich dark chocolate cheesecake in the Instant Pot. I love them all, but this light and creamy blueberry cheesecake is my current favorite!
Before You Make a Lemon Blueberry Cheesecake
Here are a few tips to Instant Pot cheesecake success:
- Have all ingredients prepped and ready to go before beginning
- Make sure your eggs and cream cheese are at room temperature for best results. Set them out ahead of time.
- Zest the lemon before slicing to use the juice
- Don’t overmix your cheesecake batter. Just mix until ingredients are blended.
- Be sure to add the eggs last.
- Swirl the blueberry jam gently into the batter
- Refrigerate the cheesecake for 6 hours or overnight before serving, so plan ahead
How to Make Lemon Cheesecake with Blueberry Swirl in the Instant Pot
Crush up graham crackers into small crumbs. You can do this in a food processor, but I usually place the crackers into a large freezer bag and crush them with a rolling pin.
My kiddos are always in charge of the crushing! Next, add the crumbs, sugar and melted butter to a mixing bowl.
Mix the crust together until the texture resembles wet sand. Then, press it into a prepared springform pan or push pan.
Pop the pan into the freezer while you work on the cheesecake filling. You can make the crust ahead of time — as long as it sits in the freezer for at least 30 minutes.
Gently mix the ingredients for the cheesecake filling in a large mixing bowl, taking care not to overmix. The filling should be creamy but not super thick.
Now, you’re ready to add the blueberry swirl. To save time, I used my favorite blueberry jam here — Bon Maman. If you really plan ahead, you can make your own blueberry sauce.
But, the jam is the perfect consistency for swirling, and it’s already cool enough to add to the batter. Just gently swirl it in, using a knife or spatula.
Pour the cheesecake filling into over the crust, and place the pan on the trivet in the Instant Pot. Don’t forget to add the water!
How Long to Pressure Cook the Cheesecake
This cheesecake batter isn’t super thick, so 35 minutes is perfect. After cooking, allow a 15 minute natural release.
How Can You Tell if the Cheesecake is Done Cooking
If the cheesecake is mostly firm and the internal temperature is at 150 degrees, it’s done. The center will probably be a little jiggly, but this will firm up in the refrigerator.
Make Fresh Blueberry Topping
I made an easy blueberry syrup, using fresh blueberries, to top the cheesecake. You can spoon it over the cheesecake before serving or add some to the individual slices.
You can also skip the cooked topping and add fresh blueberries. Whipped cream is good, too!
My family practically inhaled this cheesecake! It’s cool, creamy and light enough for spring and summer.
It would make a perfect dessert for Easter, Mother’s Day and summer holidays. And of course, when you make a cheesecake in your Instant Pot, there’s no heating up the house!
How Long do Cheesecakes Last
Homemade cheesecakes are good for about 5 days in the refrigerator. That is, if they last that long! Mine are gone within 2 days — tops!
Pin Image to Save the Recipe
May contain affiliate links. See disclosure for more information.
Instant Pot Lemon Blueberry Cheesecake
For the Crust
- 1 cup crushed graham crackers about 7 rectangle sheets
- 1 tablespoon granulated sugar
- 2 tablespoons butter
For the Filling
- 16 ounces cream cheese 2 8-ounce blocks, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 large eggs
- 1/2 cup organic blueberry jam
For Pressure Cooking
- 1 cup water
Blueberry Topping (optional)
- 2 cups fresh blueberries
- 1/4 cup granulated sugar
- 2 teaspoons lemon juice
- 1/4 cup water
- 1 tablespoon cornstarch
- 1 1/2 tablespoons water
- Finely crush the cookies using a food processor, or place in large zip top bag, close up, and crush with rolling pin
- Melt the butter and pour over the crushed cookies. Add sugar, and mix until combined and the consistency of wet sand.
- Press the crust into the bottom of a greased 7-inch cheesecake pan, ensuring it is evenly distributed on the bottom and sides of the pan.
- Place the crust in the freezer until the filling is ready.
- Beat the room temperature cream cheese and sugar until just creamy.
- Add the sour cream, lemon juice and zest, and mix until just combined
- Add the eggs, one at a time, mixing in between until just combined on low speed. Do not over mix.
- Swirl the blueberry jam into the filling, using a spatula or knife. Don't mix it all together
- Pour the cheesecake filling onto the crust, smoothing out with a spatula if necessary.
- Pour 1 cup of water into the inner pot of the Instant Pot (6 qt). Place a trivet in the bottom.
- If your pan does not have a handle, create a foil sling, place the pan in the sling, then place the sling in the pot. Skip this step if your pan has a handle.
- Close the lid and place the valve in the SEALING position. Hit PRESSURE COOK for 35 minutes, then do a 15 minute natural release.
- Do a quick release to release the remaining pressure. When pin drops, remove lid, and using oven mitts, carefully remove the cheesecake from the pot by lifting handles .
- The cheesecake is done when only the center jiggles slightly when you shake the pan back and forth and when its internal temperature is 150 degrees Fahrenheit. If it is not done yet, let it cook for another 5 minutes.
- Take the corner of a paper towel and soak up any water on the top of the cheesecake.
- Allow the cheesecake to cool slightly before covering. (about 30 minutes) Store covered in the fridge for at least 6 hours to overnight (recommended) before serving.
Blueberry Topping (optional)
- In a small saucepan, mix the blueberries, sugar, lemon juice and water
- Cook on medium high heat until mixture starts to bubble
- In a small bowl, mix the cornstarch and water together until smooth
- Stir cornstarch slurry into blueberry mixture until dissolved, then reduce heat, and stir until mixture thickens
- Remove from heat, and allow to cool completely before serving
If you like this recipe as much as we do, leave a comment or give me a shout-out on social media! Sign up to receive weekly recipes by email!