Instant Pot Berry Cheesecake Recipe
You're going to love this simple Instant Pot Berry Cheesecake Recipe.
Ingredients
Crust
- • 2 cups of graham cracker crumbs
- • 8 T of melted butter
- • 3 t of brown sugar
Filling
- • 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
Icing
- • 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
Instructions
- 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.
