Description
This Instant Pot Lemon Blueberry Cheesecake is a creamy, tangy dessert featuring a graham cracker crust, rich lemon-flavored cream cheese filling with swirls of blueberry jam, all pressure-cooked to perfection. Topped with a luscious homemade blueberry sauce, this cheesecake is a quick and impressive treat that requires minimal hands-on cooking time and yields a perfectly smooth texture with bright, fresh flavors.
Ingredients
Crust
- 1 cup crushed graham crackers (about 7 rectangle sheets)
- 1 tablespoon granulated sugar
- 2 tablespoons butter
Filling
- 16 ounces cream cheese (2 8-ounce blocks, softened)
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 large eggs
- 1/2 cup organic blueberry jam
Instant Pot Setup
- 1 cup water (for Instant Pot inner pot)
Blueberry Topping (optional)
- 2 cups fresh blueberries
- 1/4 cup granulated sugar
- 2 teaspoons lemon juice
- 1/4 cup water
- 1 tablespoon cornstarch
- 1 1/2 tablespoons water (for cornstarch slurry)
Instructions
- Prepare the crust: Finely crush the graham crackers using a food processor or place them in a large zip-top bag and crush with a rolling pin until finely ground. Melt the butter and pour it over the crushed crackers, then add 1 tablespoon sugar and mix until the mixture resembles wet sand. Press this crust evenly onto the bottom and up the sides of a greased 7-inch cheesecake pan. Place the crust in the freezer while preparing the filling.
- Make the filling: Beat the softened cream cheese and 1/2 cup sugar together until creamy and smooth. Add sour cream, lemon juice, and lemon zest, mixing just until combined. Add the eggs one at a time, mixing on low speed until just combined; avoid overmixing to prevent cracking. Gently swirl in the blueberry jam with a spatula or knife, keeping some marbled texture rather than fully blending.
- Assemble and pressure cook: Pour the filling over the crust in the pan and smooth the surface if necessary. Pour 1 cup of water into the Instant Pot inner pot and place the trivet inside. If your cheesecake pan lacks handles, create a foil sling to lift the pan. Place the pan on the trivet (or in the sling in the pot). Secure the lid and set the valve to SEALING. Set the Instant Pot to PRESSURE COOK (High) for 35 minutes, followed by a natural pressure release for 15 minutes.
- Release pressure and check doneness: After natural release, carefully perform a quick release to let out remaining pressure. When it’s safe, remove the lid. Using oven mitts, lift the cheesecake out of the Instant Pot by the handles or sling. The cheesecake should have a slight jiggle in the center and an internal temperature of about 150°F. If it needs more time, cook an additional 5 minutes.
- Cool and refrigerate: Dab any moisture on top of the cheesecake with a paper towel. Allow it to cool at room temperature for around 30 minutes, then cover and refrigerate for at least 6 hours or overnight to set fully before serving.
- Prepare blueberry topping (optional): In a small saucepan, combine the fresh blueberries, 1/4 cup sugar, lemon juice, and 1/4 cup water. Cook over medium-high heat until the mixture bubbles. Mix cornstarch with 1 1/2 tablespoons water until smooth, then stir into the blueberry mixture. Reduce heat and simmer until thickened. Remove from heat and let cool completely before serving atop the cheesecake.
Notes
- Do not overmix the filling to avoid cracking during cooking.
- Use a temperature probe to check the internal temperature for perfect doneness.
- Allow the cheesecake to chill thoroughly in the fridge for best texture and flavor.
- Blueberry topping is optional but adds a fresh, fruity complement.
- If your pan doesn't have handles, a foil sling is essential for safe removal from the Instant Pot.
- Prep Time: 25 minutes
- Cook Time: 35 minutes (pressure cook) + 15 minutes natural release + 5 minutes extra if needed
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
