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Instant Pot Blueberry Cheesecake

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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!

Instant Pot Blueberry Cheesecake

*I use affiliate links in this post. If you buy anything from my links I will earn a small commission*

Ingredients For Blueberry Instant Pot Cheesecake

For the Crust:

  • 1 sleeve of Graham crackers
  • 1 teaspoon of sugar
  • 1/2 stick of butter – melted

For the Filling:

  • 3 – 8 ounce packages of cream cheese – softened
  • 1 small container of OUI – honey yogurt
  • 1 cup of sugar
  • 1 teaspoon of Vanilla
  • 1/4 cup of heavy cream
  • 1 small box (3 ounces) of Cheesecake flavor Instant Pudding
  • 2 eggs
  • 1 pint of Organic blueberries
  • 1 heaping Tablespoon of flour
  • 1 can of Vanilla frosting
  • 1 teaspoon of Neon blue food coloring gel – or more if needed

How to make Instant Pot Vanilla Blueberry Cheesecake

To begin with this recipe, you will start with the crust.

Instant Pot Blueberry Cheesecake

Cheesecake Crust

Step 1 Blend the graham crackers. Blend the graham crackers in a blender until they’re crumbs.  Add the sugar and mix. 

Step 2 Melt the butter in the microwave. Then, add it to the graham cracker crumbs, and mix well to coat. 

Step 3 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. 

Cheesecake Filling

Step 1 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. 

Instant Pot Blueberry Cheesecake

*Scrape down the sides of the blender and blend any unmixed ingredients.* 

Step 2 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.

Step 3 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.

Instant Pot Blueberry Cheesecake

Step 4 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.  

Instant Pot Blueberry Cheesecake

Step 5 prepare the pan and Instant Pot. Wrap the bottom of the pan in foil.  Place the Trivet in the Instant Pot, and place 1/4 cup of water in the bottom of the Pot.  Place the Cheesecake pan on top of the Trivet. (if you have a lifter you can use that for the pan – if not, use a foil sling – see notes) 

Instant Pot Blueberry Cheesecake

Step 6 Cook your cheesecake. 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. 

Step 7 Do a natural release. 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.

Step 8 Cool the cheesecake. 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. 

Step 9 Put cheesecake 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. 

How to Decorate Your Cheesecake

Before serving, mix the can of frosting with Neon blue food coloring gel, until you have a bright blue colored frosting.  Place the frosting in a pastry bag with a large star tip.  Pipe large dollops of frosting around the edge of the cheesecake, and place a blue berry on top of each dollop. Place a mixture of blue. purple, white, or other colors, sprinkles in the center of the cheesecake – see photo.  Cut the cheesecake in 2 inch slices, and serve with a few blueberries on the side.  Enjoy!

Instant Pot Blueberry Cheesecake

How to Make a Foil Sling

To make a foil sling for the cheesecake, tear off a large piece of foil – about 24 inches long, and fold it in half again, and again until you end up with a long piece of thick foil, about 2 or 3 inches wide.  Place the foil under the pan, before you place the pan on the trivet in the Instant Pot.  Make sure to keep the foil away from the cheesecake batter – you can fold it down so it stays put during cooking, away from the batter.  Unfold the strip or sling of foil, and use it to lift the cheesecake from the Instant Pot.

Instant Pot Blueberry Cheesecake

Other Cheesecake Recipes

Cheesecake is one of my favorite desserts to make in the Instant Pot. If you like this Blueberry Cheesecake, check out our other cheesecake recipes you can make in your Instant Pot:

Instant Pot Blueberry Cheesecake

Instant Pot Blueberry Cheesecake
Yield: 6-8

Instant Pot Blueberry Cheesecake

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

You do not want to miss this Blueberry Cheesecake Recipe if we are talking about desserts or cakes. Make sure to follow this Instant Pot Recipe and you will definitely create the most delicious Blueberry Cheesecake.

Ingredients

  • For the Crust:
  • 1 sleeve of Graham crackers
  • 1 teaspoon of sugar
  • 1/2 stick of butter – melted
  • For the Filling:
  • 3 – 8 ounce packages of cream cheese – softened
  • 1 small container of OUI – honey yogurt
  • 1 cup of sugar
  • 1 teaspoon of Vanilla
  • 1/4 cup of heavy cream
  • 1 small box (3 ounces) of Cheesecake flavor Instant Pudding
  • 2 eggs
  • 1 pint of Organic blueberries
  • 1 heaping Tablespoon of flour
  • 1 can of Vanilla frosting
  • 1 teaspoon of Neon blue food coloring gel – or more if needed

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 1/4 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 Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 863Total Fat: 53gSaturated Fat: 27gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 167mgSodium: 585mgCarbohydrates: 89gFiber: 1gSugar: 78gProtein: 10g

Did you make this recipe?

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About Angela Milnes

Angela Milnes is a Qualified Early Years Teacher who has specialised in teaching. She has a wealth of experience teaching young children and adults. Angela has also taught cooking classes and loves to share both family recipes and easy instant pot recipes here on The Instant Pot Table. Follow her on Pinterest!

Instant Pot Blueberry Cheesecake

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3 Comments

  1. Sounds wonderful, can you suggest a substitute for ‘OUI – honey yogurt’! Cannot find this brand close to me. Thank you

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