Instant Pot Lemon & Blueberry Cheesecake
Instant Pot Lemon & Blueberry Cheesecake is a luscious dessert that beautifully marries the tangy brightness of lemons with the sweet burst of blueberries. This easy-to-make cheesecake offers a creamy texture and stunning presentation, making it the perfect centerpiece for gatherings or special occasions. With just a few simple steps, you can create a show-stopping treat that will have everyone asking for more.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 1 cup sour cream
- Juice and zest of 2 large lemons
- 1 cup fresh or frozen blueberries
- 1 tsp vanilla extract
Instructions
- Prepare the crust by mixing graham cracker crumbs with melted butter. Press firmly into the bottom of a greased springform pan.
- In a separate bowl, beat softened cream cheese until smooth. Gradually add sugar and mix until fluffy. Incorporate sour cream, lemon juice, lemon zest, and vanilla extract until combined.
- Gently fold in blueberries without breaking them.
- Pour filling over the crust in the springform pan. Add one cup of water to your Instant Pot insert and place the pan on the trivet inside.
- Seal the lid and cook on high pressure for 30 minutes, followed by a natural pressure release for 10 minutes.
- Carefully remove the lid, let cool slightly, then refrigerate before serving.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 22g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
Keywords: For added flavor variations, consider swapping blueberries with strawberries or raspberries. Ensure cream cheese is at room temperature for easier blending.