Instant Pot Blueberry Cheesecake

Oh boy! This is a wonderful way to make cheesecake. If you haven't made cheesecake in your Instant Pot, you will love this Instant Pot Blueberry Cheesecake! It's was so simple, and you can make it ahead, pop it in the fridge to cool and set completely, and you get a smooth, creamy, delicious cheesecake! You are going to love this!

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📋 Ingredients

For the Crust:

• Graham Crackers: Form the base of our cheesecake, providing a sweet, slightly nutty, and crunchy contrast to the creamy filling.
• Sugar: Enhances the sweetness of the graham crackers, adding to the overall flavor of the crust.
• Butter (melted): Acts as a binding agent for the graham crackers and sugar, helping to hold the crust together while also adding a rich, buttery taste.

For the Filling:

• Cream Cheese (softened): Is the star of the cheesecake, offering a rich, tangy flavor and a creamy texture that's just irresistible.
• OUI (honey yogurt): Contributes a slightly tangy taste and helps keep the cheesecake moist, with a hint of honey sweetness.
• Sugar: Elevates the sweetness of the cream cheese, balancing out its tanginess.
• Vanilla: Adds a warm, aromatic flavor that complements the richness of the cream cheese and the sweetness of the sugar.
• Heavy Cream: Adds extra creaminess to the cheesecake filling, making it even more decadent.
• Cheesecake Flavor Instant Pudding: Brings in additional cheesecake flavor and helps stabilize the filling, ensuring a smooth, firm texture.
• Eggs: Act as a binding agent, helping to set the cheesecake and give it a firm yet creamy consistency.
• Organic Blueberries: These little gems burst with sweet-tart flavor and add beautiful color, making every bite of the cheesecake a fruity delight.
• Flour: Can help prevent the cheesecake from cracking, ensuring a perfect presentation.
• Vanilla Frosting: Adds another layer of flavor and sweetness, complementing the tangy blueberries and cream cheese.
• Neon Blue Food Coloring Gel: Gives the cheesecake a vibrant, eye-catching color that's sure to impress, without altering the flavor.

🔀 Substitutions & Variations

• Crust Alternatives: Try using crushed graham crackers for a classic taste, or substitute with Oreo cookies for a richer, chocolaty twist. You can also mix in a touch of melted butter and a pinch of cinnamon to elevate the flavor.
• Cheesecake Base Tweaks: For a lighter version, consider blending part of the cream cheese with Greek yogurt. Alternatively, incorporate mascarpone cheese alongside cream cheese for a creamier, more decadent texture.
• Blueberry Enhancements: Enhance the blueberry component by swirling in blueberry jam or adding a squeeze of lemon juice to the topping. You can also fold fresh blueberries into the batter for an extra burst of flavor and color.

🔪How To Make Instant Pot Blueberry Cheesecake

1. Step 1: Blend the graham crackers in a blender until they're crumbs. Add the sugar and mix. Then, add it to the graham cracker crumbs, and mix well to coat.

2. Step 2: Press the graham cracker crumbs into a 7-inch Spring-form pan, or a 6-inch Instant Pot cake Pan, until they're evenly pressed down. 

3. Step 3: In a high-powered blender, add the cream cheese, OUI yogurt, sugar, vanilla, and eggs, and blend on high until all ingredients are well mixed. *Scrape down the sides of the blender and blend any unmixed ingredients.* 

4. Step 4: In a separate bowl, mix the heavy cream and Instant pudding until smooth. Add the pudding mix to the blender, and blend well. Wash the blueberries under cold water, and dry with a paper towel. Place them in a small dish, and sprinkle the flour over the blueberries, tossing them gently with a spoon to coat.

5. Step 5: Place the blueberries in the center of the cheesecake batter, and gently fold them into the batter, being careful not to disturb the crust. Wrap the bottom of the pan in foil. Place the trivet in the Instant Pot, and place ¼ cup of water in the bottom of the Pot. Place the Cheesecake pan on top of the Trivet.

6. Step 6: Pressure cook on high pressure for 45 minutes. Allow to naturally release for 30 minutes. Remove the cheesecake pan from the Instant Pot, and place on a wire rack to completely cool. The cheesecake may be a little jiggly in the center, but it will set up in the refrigerator. Cool for 8 hours before serving.

💭 FAQs

Instant Pot Blueberry Cheesecake

Angela Milnes

Craving a rich and creamy dessert with a fruity twist? This Instant Pot Blueberry Cheesecake is just what you need! With a smooth, velvety cheesecake filling and a sweet blueberry topping, this dessert is a showstopper.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine American

Servings 6 Serving

Calories 453 kcal

Ingredients

  

1x2x3x

For The Crust

• ▢ 1 Sleeve Graham Crackers
• ▢ 1 teaspoon Sugar
• ▢ ½ Stick Butter 90g

For The Filling

• ▢ 3 Cream Cheese 8 ounce
• ▢ 1 tablespoon Honey Yogurt
• ▢ 1 cup Sugar
• ▢ 1 teaspoon Vanilla
• ▢ ¼ Cup Heavy Cream
• ▢ 1 Box Cheesecake Pudding 3 ounces
• ▢ 2 Eggs
• ▢ 1 pint Blueberries
• ▢ 1 tablespoon Flour

For the Topping

• ▢ 1 Tub Vanilla Frosting
• ▢ 1 Teaspoon Blue Food Coloring

Instructions

 

• To begin with this recipe, you will start with the crust. Blend the graham crackers. Blend the graham crackers in a blender until they’re crumbs.  Add the sugar and mix. 
• Melt the butter in the microwave. Then, add it to the graham cracker crumbs, and mix well to coat. Then Make your crust. Press the graham cracker crumbs into a 7 inch Spring-form pan, or a 6 inch Instant Pot cake pan, until they’re evenly pressed down. 
• Now to create cheesecake filling, Blend ingredients. In a high powered blender, add the cream cheese, OUI yogurt, sugar, vanilla, and eggs, and blend on high until all ingredients are well mixed. 
• Mix cream and pudding. In a separate bowl, mix the heavy cream and Instant pudding until smooth.  Add the pudding mix to the blender, and blend well.
• Prepare blueberries. Wash the blueberries under cold water, and dry with a paper towel.  Place them in a small dish, and sprinkle the flour over the blueberries, tossing them gently with a spoon to coat.
• Pour the cheesecake mixture into the pan, on top of the crust. Place the blueberries in the center of the cheesecake batter, and gently fold into the batter, being careful not to disturb the crust.
• Then prepare the pan and Instant Pot. Wrap the bottom of the pan in foil.  Place the Trivet in the Instant Pot, and place ¼ cup of water in the bottom of the Pot.  Place the Cheesecake pan on top of the Trivet. 
• Place the lid on the Instant Pot until it beeps and locks.  Make sure the pressure valve is set to SEALING, and set the time to 45 minutes. 
• When the Instant Pot is done cooking, beeps and goes to off, do not release the pressure, and  DO NOT REMOVE THE LID. Leave the cheesecake in the Instant Pot for 30 minutes, then make sure all the pressure has been released by turning the pressure valve to VENTING.
• Remove the cheesecake pan from the Instant Pot, and place on a wire rack to completely cool.  The cheesecake may be a little jiggly in the center, but it will set up in the refrigerator. 
• When the cheesecake is cool, place a piece of parchment paper over the top of the pan, and then foil over the Parchment paper.  Place the cheesecake in the refrigerator for at least 8 hours, or overnight for best results.  The longer you can leave the cheesecake chilling in the refrigerator, the better. 

Nutrition

Calories: 453kcalCarbohydrates: 75gProtein: 3gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 87mgSodium: 347mgPotassium: 102mgFiber: 2gSugar: 67gVitamin A: 510IUVitamin C: 8mgCalcium: 25mgIron: 1mg

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