You’re going to love the flavor of this Instant Pot Berry Cheesecake Recipe! It’s a simple mixed berry cheesecake and one of my all-time favorite Instant Pot cheesecake recipes to make.
The combination of the fresh blueberries, cheesecake filling, and graham cracker crust has me wanting to keep the entire thing all to myself! Thankfully I’m someone who likes to share with my family and friends.
This pressure cooked cheesecake recipe really is one that you have to try – it’s loaded down with fresh fruit flavor!
This cheesecake just reminds me of summer! I love when fresh berries are in season because they add so much flavor to recipes. And the look of the fresh fruit adds a ton of beauty to this simple dessert as well.
Instant Pot Berry Cheesecake Recipe
Since you’re going to be cooking this cheesecake in the Instant Pot, you really don’t have a ton of things to worry about. Your Instant Pot does an awesome job of taking over and cooking up this dessert fast. High pressure cooking is such a fun way to make dessert!
My boys love when I make cheesecakes and this is one of their favorites. They really like the creamy texture that the cream cheese and sour cream make and I love to add in a little bit of lemon juice to give it a nice citrus taste.
Why is my cheesecake cracking?
One of the biggest issues that people have with homemade cheesecakes is that they tend to crack. This is likely because there isn’t enough water in the Instant Pot. Add in a few cups of water and see if that makes a difference. You don’t want to overload with water but you can’t cook the cheesecake properly with not enough water either.
The following ingredients are affiliate links on Amazon because they may be a bit hard to find in your normal store. I wanted you to be able to see exactly which things we are using.
Reminder, not all ingredients in the Instant Pot Berry Cheesecake Recipe are linked above, just the ones that may be a bit difficult to find or that you might be unsure of what to look for
Shop My Kitchen:
The following farm decor can be found on Etsy. Simply click the image that interests you – yes, they do contain affiliate links.
Must Have Resources:
When making Instant Pot Cheesecake at home, you really need to have the following Amazon affiliate tools on hand.
Make it a Meal:
Are you worried that meal planning is going to be hard? It’s really not at all! You can easily try to meal plan and see what you think. I’ve been meal planning for years and I love that it’s a simple way to prep for the week.
Main Dish: Pizza Pinwheels Recipe
Vegetable Side: Easy Grilled Vegetable Recipes
Starch Side: Parmesan Steak Fries with Ranch
Refreshing Drink: Super Tasty Blue Mocktail Recipes
Best Cheesecake Recipes:
Once you make this Berry Cheesecake Recipe, why stop there? I’ve gathered up some of my favorite cheesecake recipes that are so different in flavors and taste! No matter what you’re craving, you’re going to find a winning choice here!
This Super Simple Dreamsicle Cheesecake Recipe will have you scraping the plate!
Don’t miss out on this Creamy Eggnog Cheesecake Recipe when the holidays roll around.
This Zero Point Cheesecake is great for the Weight Watchers diet.
You’re going to love the taste of this Instant Pot Blueberry Cheesecake Recipe.
Start off your day with this Blueberry Cheesecake Smoothie.
I love the flavor of these Delicious Cheesecake Brownie Squares because they’re the perfect portion control.
The next time you’re craving cheesecake, try this Crazy Good Cherry Cheesecake Dip Recipe.
Can you freeze the cheesecake for later?
You can. Once the cheesecake gets to room temperature, you can store it in the freezer for another day. Just make certain to store it in a freezer-safe container so that it doesn’t get freezer burnt.
When it times to eat it again, carefully remove it from the freezer and let it thaw in the fridge.
More Blueberry Recipes:
- Sweet and Spicy Blueberry Salsa Recipe
- Sweet and Delicate Blueberry Peach Galette
- Incredible Lemon Blueberry Buttermilk Bread Recipe
- • 2 cups of graham cracker crumbs
- • 8 T of melted butter
- • 3 t of brown sugar
- • 3 packages of cream cheese
- • 1 cup of granulated sugar
- • ¾ cup of sour cream
- • 3 t of all-purpose flour
- • 3 eggs
- • 1 t of vanilla extract
- • ½ cup of raspberry jam
- • ½ cup of blackberry jam
- • ¼ cup of softened butter
- • 4 ounces of softened cream cheese
- • 1 t of vanilla extract
- • 2 cups of powdered sugar
- • 2 cups of blueberries
- • 1½ cup of raspberries
- • 1 cup of blackberries
To Make the Crust
Mix the graham cracker crumbs and melted butter with the brown sugar.
Put parchment paper on the bottom of your 7-8 inch cheesecake pan. Spray the paper and sides of the pan with non-stick spray.
Put the crust mixture on the bottom and about 3/4 inches up the sides. Put in the freezer.
To Make the Filling
Mix the cream cheese, flour, and sugar on low until mixed.
Add in sour cream and mix on low.
Add in the eggs one at a.time and mix on low. Add in the vanilla.
Put 1/4 of the batter into the pan. Put raspberry jam on top and swirl with a knife.
Pour another 1/4 of the batter on top of that. Put the blackberry jam on top and swirl.
Pour the rest of the batter on top.
Cover with aluminum foil.
Put 1 1/2 cups of water into the Instant Pot. Put the cheesecake on the trivet and put it into the Instant Pot. Seal according to the directions of your Instant Pot and set the time for 45 minutes.
To Make the Icing
Mix the cream cheese and butter on medium speed until mixed.
Add vanilla and combine.
Add powdered sugar slowly at low speed.
Add to the top of the cheesecake. Add berries in a pattern.
Put in the fridge to chill for at least 4 hours.
Are you going to share this Instant Pot cheesecake recipe with anyone else?