This Instant Pot Lemon Blueberry Cheesecake Recipe is one of my favorite tastes! I love being able to pressure cook my cheesecake because it cuts down on the baking time by a ton! In just a little bit over 30 minutes of time, you’ll be staring at a lovely cheesecake.
Making cheesecake recipes in the Instant Pot brings out the lemon flavor perfectly. Once you top with a bit of whipped cream and lemon zest, you’re not going to believe the flavor!
This just might be your new favorite recipe for cooking cheesecake!
Don’t forget to natural release and then take the time to be certain that it’s ready to be taken out of the Instant Pot. The full directions are listed below to ensure that you’re handling it properly and being safe.
Instant Pot Lemon Blueberry Cheesecake Recipe
Once you add your water to the Instant Pot and your ingredients to the springform pan, you’re going to release that prepping really only takes about 15 minutes or so. Besides that, the Instant Pot takes over and does all the work for you! (The combination of the sour cream and cream cheese makes the perfect creamy filling!)
Every time I tell my boys that I’m making cheesecake, I find that they’re hanging around the kitchen a lot more than what they normally do. Silly boys – don’t they know that the chef always gets the first piece?
Can I use frozen blueberries in this recipe?
I would recommend that you use fresh blueberries in this recipe as frozen tends to release a lot of extra liquid. This can cause the cheesecake to have a hard time setting up.
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 Lemon 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:
When it comes to meal planning, you’re going to want to check out how simple it can be. I always hear people say that they’re worried that it’s hard to meal plan but that just isn’t the truth. Meal planning is super simple and easy to do.
Main Dish: Toasted Santa Fe Turkey Sandwich
Vegetable Side: Recipe: Roasted Spring Vegetables
Starch Side: Loaded Twice Baked Potatoes Recipe
Refreshing Drink: Homemade Iced Tea Recipes
Best Cheesecake Recipes:
Once you make this Quick Blueberry Cheesecake Recipe, I’ve gathered up some of my favorite other cheesecake recipes for you to try. These desserts are simple and delicious and packed full of flavor. Here are some of my favorites!
The flavor and creaminess of this Super Simple Dreamsicle Cheesecake Recipe is one of the best!
Don’t overlook this Brownie Cheesecake Recipe.
I love that this Weight Watchers Zero Point Cheesecake Recipe exists!
Make this Instant Pot Blueberry Cheesecake!
Swirled Pumpkin Cheesecake is one of my favorite fall treats!
This Crazy Good Instant Pot Banana Split Cheesecake needs to be on your dessert radar!
You’re going to want to eat this Creamy Eggnog Cheesecake Recipe all by yourself!
How long does it take cheesecake to chill?
You want to let the cheesecake firm up completely and be chilled before serving. This can take several hours, and possibly even overnight to accomplish.
More Lemon Recipes:
- Creamy and Delicious Raspberry Lemonade Cheesecake Recipe
- Incredible Lemon Blueberry Buttermilk Bread Recipe
- Lemon Cake Mix Recipes
- 2 cups of crushed graham crackers
- 8 T melted butter
- 3 T brown sugar
- 24 ounces of softened cream cheese
- 3 T all-purpose flour
- 3/4 cups of sour cream
- 1 cups of granulated sugar
- 6 T lemon juice approx. 2 large lemons
- 2 T lemon zest
- 3 eggs room temp. (separate yolks from whites)
- 1 cup of fresh blueberries
Lemon Blueberry Topping Ingredients:
- 3 eggs mixed together with a whisk
- 2/3 cups of granulated sugar
- 1 T lemon zest
- 1/3 cup of lemon juice
- 4 T butter
- ½ - 1 cup of fresh blueberries
Mix the butter, graham cracker crumbs, and brown sugar.
Put parchment paper in the bottom of the cheesecake pan. Cut to fit. Once added spray with nonstick spray and also spray up the sides of the pan as well.
Put the graham cracker mixture into the bottom of the pan. Press down. Put about 1/2 inch up the sides of the pan, too.
Put in the freezer.
Grab a large bowl and mix on low the cream cheese, flour, and sugar.
Add in the lemon juice, lemon zest, and sour cream. Mix.
Add in the eggs one at a time, mixing after each one.
Fold in the blueberries carefully.
Take the crust out of the freezer and pour in the batter.
Put the trivet into the Instant Pot at the bottom of the pot.
Put in 1 cup of water to the bottom of the Instant Pot.
Lower the cheesecake pan onto the trivet.
Put the lid on the Instant Pot and lock the lid and seal.
Cook on high for 35 minutes.
Once done, release the pressure on the pot and take out the cheesecake pan. You'll know it's done if it jiggles a tiny bit. Dab up any moisture around the edges with a paper towel.
Put in the fridge to chill overnight or for a few hours.
Lemon Blueberry Topping Instructions:
Grab a saucepan over medium-low heat and mix eggs, sugar, zest, and juice with a wooden spoon. Should be nice and creamy.
Turn the heat to low and stir until it thickens. This should take about 4-5 minutes.
Mix in the butter.
Take off the heat and let cool.
Spread on top of the cheesecake and add on fresh blueberries.
Make certain to use wooden utensils when stirring as the metal might have a reaction with the citrus and it also conducts heat differently.
Mixing with a low speed is better for cheesecake.
A 6 quart Instant Pot should fit a 7" springform pan.