Instant Pot Blueberry Cheesecake

The addition of blueberries into the cheese cream with nutmeg and cinnamon results in a wonderful and refreshing desert.

Instant Pot Blueberry Cheesecake
5 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Blueberry Cheesecake, butter, cream cheese, graham cracker sheets
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 6
  • 4-5 graham cracker sheets
  • 1 cup coconut macaroon cookies
  • 2 tbsp butter
  • 2 eggs
  • 8 ounce cream cheese
  • 3/4 cup blueberries puree canned
  • 1/4 tsp cinnamon powder
  • 1 tsp vanilla extract
  • 1/2 cup sugar
  • 1/4 tsp nutmeg powder
  • Select a cheesecake pan which can comfortably be placed in an instant pot.
  • Make a crumbled mixture of coconut macaroon, butter and graham crackers by pulsing in food processor.
  • Take a loose bottom cake tin and grease the bottom with butter.
  • Spread the cookie mixture evenly on the bottom and press so that the crust should be 1 inch high from the sides.
  • Beat together cream cheese, vanilla extract and sugar in a stand mixer
  • Add rest of the ingredients to make a smooth mixture, pour this mixture evenly on the crust.
  • Adjust the trivet in an instant pot and add 2-3 cups of water in it.
  • Cover the trivet with foil and place it on the trivet.
  • Cook on manual “high” pressure for 15 minutes.
  • Release the pressure naturally, check if it’s done with the help of toothpick.
  • If there is a cake mixture on toothpick cook for another 2 to 3 minutes.
  • Serve it chilled.
Calories: 260kcal Carbohydrates: 26g Protein: 5g Fat: 15g Saturated Fat: 8g Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Trans Fat: 1g Cholesterol: 97mg Sodium: 209mg Potassium: 98mg Fiber: 1g Sugar: 20g Vitamin A: 595IU Vitamin C: 1mg Calcium: 60mg Iron: 1mg
This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.

Leave a Reply

Your email address will not be published. Required fields are marked *