Vanilla Blueberry Cheesecake In The Instant Pot
Looking for an easy and super yummy cheesecake recipe? Then look no further than this oh so yummy Vanilla Blueberry Cheesecake that you can make in your Instant Pot! It is super easy to make and oh so delicious!
This easy Vanilla Blueberry Cheesecake is super easy to make and turns out beautifully! And, did I mention how yummy it is? Cheesecake with the addition of blueberries…how can you go wrong?!
The recipe requires only a few basic ingredients and is easy to put together. And, with the help of your Instant Pot, it will come out beautiful and perfect every time!
Instant Pot Vanilla Blueberry Cheesecake
Your family will fall in love with this delicious Vanilla Blueberry Cheesecake! This yummy recipe is perfect for the family at home and also makes a wonderful addition for a get-together with family and friends!
If you love blueberry cheesecakes and/or Instant Pot cheesecakes, be sure and check out these yummy recipes too!
- Mini Blueberry Shortcake Cheesecake
- Blueberry Lemon Keto Cheesecake Cups
- Instant Pot Classic Cheesecake Recipe
How to make this yummy Instant Pot Vanilla Blueberry Cheesecake
Crust:
Using a blender, blend the graham crackers until they are crumbs.
Add in the sugar and mix until combined.
Place the butter in the microwave and melt. Add it to the graham cracker crumbs, and mix well to combine.
Add the graham cracker crumb mixture into a 7-inch Spring-form pan, OR a 6 inch Instant Pot cake pan. Press down until they are firmly packed.
Cheesecake Instructions:
Add the cream cheese, OUI yogurt, sugar, vanilla, and eggs to a high-powered blender and blend on high until mixed well.
Scrape down the sides of the blender and make sure to blend any unmixed ingredients.
In a separate medium bowl, mix the heavy cream and Instant pudding until smooth and creamy. Then, add the mixture to the blender and blend well.
Use cold water to wash the blueberries and then blot dry with a paper towel.
Place the blueberries in a small dish, and sprinkle the flour over them. Toss them gently with a spoon to evenly coat.
First, pour the cheesecake mixture into the pan, on top of the graham cracker crumbs.
Then, place the blueberries in the center of the cheesecake batter and gently fold into the batter. Be careful not to disturb the crust.
Wrap the bottom of the pan in foil and place the cheesecake on Trivet in the Instant Pot. (If you have a lifter you can use that for the pan – if not, use a foil sling – see notes). You also need to place 1/4 cup of water in the bottom of the Pot.
Place the lid on your 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 beeps and is done cooking, do not release the pressure and DO NOT REMOVE THE LID! Leave the cheesecake in the Instant Pot for 30 minutes.
Then, turn the pressure valve to VENTING and make sure all the pressure has been released before removing the lid. Remove the cheesecake pan from the Instant Pot, and place it on a wire rack to completely cool.
You may find that the cheesecake is a bit jiggly in the center, but it will set up in the refrigerator.
After the cheesecake is cool, place a piece of parchment paper over the top of the pan. Then, place a sheet of foil over the parchment paper and place 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.
Decorating the cheesecake:
Before serving your yummy cheesecake, mix the can of frosting with Neon blue food coloring gel until you have a bright blue colored frosting.
Add the frosting into a pastry bag with a large star tip. Then, pipe large dollops of frosting around the edge of the cheesecake. Place a blueberry on top of each dollop.
You can then sprinkle a mixture of blue, purple, white, and/or other color sprinkles in the center of the cheesecake.
To serve, cut the cheesecake in 2-inch slices and serve with a few fresh blueberries on the side.
Enjoy!
NOTE: To make a foil sling for the cheesecake, tear off a large piece of foil – about 24 inches long. 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.
Vanilla Blueberry Cheesecake In The Instant Pot
Ingredients
Crust
- 1 sleeve Graham crackers
- 1 tsp sugar
- 1/2 stick butter melted
Cheesecake
- 3 8 oz cream cheese softened
- 1 small OUI - honey yogurt
- 1 cup sugar
- 1 tsp vanilla
- 1/4 heavy cream
- 1 small box (3 oz) Cheesecake flavor Instant Pudding
- 2 eggs
- 1 pint Blueberries
- 1 tbsp flour heaping tablespoon
- 1 can Vanilla frosting
- 1 tsp Neon blue food coloring gel more, if needed
Instructions
Crust
- Using a blender, blend the graham crackers until they are crumbs.
- Add in the sugar and mix until combined.
- Place the butter in the microwave and melt. Add it to the graham cracker crumbs, and mix well to combine.
- Add the graham cracker crumb mixture into a 7-inch Spring-form pan, OR a 6 inch Instant Pot cake pan. Press down until they are firmly packed.
Cheesecake
- Add the cream cheese, OUI yogurt, sugar, vanilla, and eggs to a high-powered blender and blend on high until mixed well.
- Scrape down the sides of the blender and make sure to blend any unmixed ingredients.
- In a separate medium bowl, mix the heavy cream and Instant pudding until smooth and creamy. Then, add the mixture to the blender and blend well.
- Use cold water to wash the blueberries and then blot dry with a paper towel.
- Place the blueberries in a small dish, and sprinkle the flour over them. Toss them gently with a spoon to evenly coat.
- First, pour the cheesecake mixture into the pan, on top of the graham cracker crumbs.
- Then, place the blueberries in the center of the cheesecake batter and gently fold into the batter. Be careful not to disturb the crust.
- Wrap the bottom of the pan in foil and place the cheesecake on Trivet in the Instant Pot. (If you have a lifter you can use that for the pan - if not, use a foil sling - see notes). You also need to place 1/4 cup of water in the bottom of the Pot.
- Place the lid on your 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 beeps and is done cooking, do not release the pressure and DO NOT REMOVE THE LID! Leave the cheesecake in the Instant Pot for 30 minutes.
- Then, turn the pressure valve to VENTING and make sure all the pressure has been released before removing the lid. Remove the cheesecake pan from the Instant Pot, and place it on a wire rack to completely cool.
- You may find that the cheesecake is a bit jiggly in the center, but it will set up in the refrigerator.
- After the cheesecake is cool, place a piece of parchment paper over the top of the pan. Then, place a sheet of foil over the parchment paper and place 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.
Decorating the cheesecake
- Before serving your yummy cheesecake, mix the can of frosting with Neon blue food coloring gel until you have a bright blue colored frosting.
- Add the frosting into a pastry bag with a large star tip. Then, pipe large dollops of frosting around the edge of the cheesecake. Place a blueberry on top of each dollop.
- You can then sprinkle a mixture of blue, purple, white, and/or other color sprinkles in the center of the cheesecake.
- To serve, cut the cheesecake in 2 inch slices and serve with a few fresh blueberries on the side.
Notes
Know that estimated nutrition facts are just a guideline and will vary depending on any variation you make or brand you use from what we have listed.
