Instant Pot Lemon Blueberry Cheesecake


Cheesecake Ingredients:

  •  2 c. crushed graham crackers
  •  8 tbsp melted butter
  •  3 tbsp brown sugar
  •  24 oz. cream cheese softened
  •  3 tbsp. all-purpose flour
  •  3/4 c. sour cream
  •  1 c. granulated sugar
  •  6 tbsp. lemon juice approx. 2 large lemons
  •  2 tbsp. lemon zest
  •  3 lg. eggs room temp. separate yolks from whites
  •  1 c. fresh blueberries

Lemon Blueberry Topping Ingredients:

  •  3 lg. eggs mixed together with fork or whisk
  •  2/3 c. granulated sugar
  •  1 tbsp. lemon zest
  •  1/3 c. lemon juice
  •  4 tbsp. butter
  •  ½ - 1 c. fresh blueberries depending on your preference.


Cheesecake Instructions:

  • Combine graham cracker crumbs, butter, and brown sugar until the consistency of wet sand.
  • Cut parchment paper to fit bottom of cheesecake pan. Place in bottom of pan and lightly spray paper and sides of pan with a non-stick cooking spray.
  • Place graham cracker mixture in bottom of pan and spread evenly.
  • Press mixture into bottom and approx. 1/2 in. up sides of pan.
  • Chill in freezer while preparing filling.
  • In large mixing bowl, on low speed, beat cream cheese, sugar and flour until smooth and totally combined. Scrape bowl throughout mixing to ensure all ingredients are incorporated.
  • Add sour cream, lemon juice and lemon zest. Mix on low to combine.
  • Add eggs, one at a time, mixing after each addition.
  • Gently fold blueberries into batter.
  • Remove crust from freezer and evenly pour batter into pan.
  • Place trivet included with instant pot into bottom of pot.
  • Add 1 c. of water to bottom of instant pot.
  • Gently lower cheesecake pan onto trivet.
  • Place lid on instant pot and using the instructions that came with the pot, lock lid and seal.
  • Cook on high for 35 min.
  • Release pressure on pot and remove cheesecake pan. The cheesecake will be done when it only jiggles a bit. Cheesecake will have some water around edges. Using a paper towel, wick up the water.
  • Chill cheesecake for several hours or overnight.

Lemon Blueberry Topping Instructions:

  • In med. saucepan, over med-low heat, stir together eggs, sugar, juice and zest with a wooden spoon until creamy and smooth.
  • Turn heat to low and continue to stir until mixture thickens and coats the back of spoon. (4-5 min.)
  • Add butter and stir well.
  • Remove from heat and allow to cool.
  • Spread on top of the cheesecake and sprinkle with fresh blueberries.


 It is important to use a wooden spoon when making the topping as metal utensils can
cause a chemical reaction with citrus.  Also, metal conducts heat differently and may
affect the outcome.
 Using a low speed on the mixer will help to incorporate air better in the cheesecake,
resulting in a lighter cake.
 In general, a 6 qt. Instant Pot should fit a 7” pan.