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+ servings
slice of lemon blueberry cheesecake with blueberry sauce on top and sides
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5 from 9 votes

Instant Pot Lemon Blueberry Cheesecake

Instant Pot Lemon Blueberry Cheesecake is cool, creamy and lemony, with a blueberry swirl throughout. An easy dessert you can make in the pressure cooker!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Refrigeration Time 6 hours
Total Time 6 hours 50 minutes
Servings 8
Calories 336kcal
Author Dee
Cost $10

Ingredients

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
  • ½ cup granulated sugar
  • ¼ cup sour cream
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 2 large eggs
  • ½ cup organic blueberry jam

For Pressure Cooking

  • 1 cup water

Blueberry Topping (optional)

  • 2 cups fresh blueberries
  • ¼ cup granulated sugar
  • 2 teaspoons lemon juice
  • ¼ cup water
  • 1 tablespoon cornstarch
  • 1 ½ tablespoons water

Instructions

The Crust:

  • 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.

The Filling:

  • 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

Notes

Recipe was made in a 6 quart Instant Pot. To make in an 8 quart, increase water in the pot to 2 cups.
Zest the lemon first, before slicing for juice.
The optional blueberry topping isn't super sweet. For a sweeter topping, increase sugar to ½ cup.

Nutrition

Calories: 336kcal | Carbohydrates: 25g | Protein: 4g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 74mg | Sodium: 287mg | Potassium: 108mg | Fiber: 1g | Sugar: 19g | Vitamin A: 894IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 1mg