Red White and Blueberry Instant Pot Cheesecake

This Red White and Blueberry Instant Pot Cheesecake is an easy, delicious dessert perfect for Memorial Day or the 4th of July! Creamy vanilla cheesecake with swirls of blueberry jam and topped with cherry topping! If you need a Red White and Blue Cheesecake for a patriotic holiday, this is your recipe.

Jump to:

• Fourth of July Cheesecake
• Instant Pot Cheesecakes
• Tools Needed to Make Instant Pot Cheesecake
• Ingredients
• Red White and Blue Cheesecake
• How to Make Instant Pot Cheesecake
• Perfect Pressure Cooker Cheesecake Tips
• Storage Directions
• Can I bake this cheesecake in the oven?
• More Instant Pot Dessert Recipes
• Recipe

This creamy cheesecake will be your go-to recipe for every Memorial Day weekend or July 4th from here on out after you make it. On the downside, it's small so it won't really work for big family gatherings. On the upside, you get it all to yourself. And let me tell you, it's a family favorite you won't want to share!

Fourth of July Cheesecake

As you can tell by my other Instant Pot cheesecake recipes, I'm a huge fan of Instant Pot Cheesecakes. The most popular ones here are this Chocolate Chip Cookie Dough Cheesecake and this Instant Pot Funfetti Cheesecake (my favorite cheesecake)!

But this red, white and blue cheesecake recipe is festive and fun and delicious - and not at all so specific that you can't enjoy it any other time of year! I mean really... this is a perfect Instant Pot dessert for any occasion! 

Instant Pot Cheesecakes

Why make Instant Pot Cheesecakes vs traditional cheesecake recipes? Oh-so-many great reasons.

• They're small and the perfect dessert size for single people or small families or just a couples date night at home.
• They're easy. No need to prepare a water bath or pre-bake the crust. This easy instant pot cheesecake recipe is perfect every time if you follow the detailed instructions and tips.
• The texture is incredible. With Instant Pot Cheesecake recipes, you get the lightest, creamiest cheesecake ever. The cheesecake filling is super smooth and almost like a mousse.
• Consistency. I find that making cheesecakes in my pressure cooker is almost fool-proof. The temperature and water-bath atmosphere are perfect every time and the cooking time never changes.
• Because of the fruit topping, you don't need a perfectly smooth top if your cheesecake happens to crack. You can cover any flaws with the cherry pie filling on top of the cake.
• This is an easy dessert that is perfect when you need to make something ahead of time. For best results, Instant Pot cheesecakes need to chill overnight anyway, so it's a win-win! This is perfect for a special occasion too!

Tools Needed to Make Instant Pot Cheesecake

• Electric Mixer. This can be a hand mixer or stand mixer like a Bosch or Kitchenaid.
• Food Processor or a rolling pin and zip top bag. Use one of these to crush the graham crackers.
• Large and Small Mixing Bowl
• 6-inch Springform pan or a push pan
• Aluminum Foil
• Mixing Spoons

Don't have an Instant Pot? I have a post here for How to Convert an Instant Pot Cheesecake Recipe to an Oven-Baked Version!

Ingredients

The basic ingredients are the foundation of any cheesecake. Add in the white chocolate, blueberry jam, and cherries for the best cheesecake!

• Graham Crackers
• Butter
• Sugar
• Cream Cheese
• Sour Cream
• Eggs
• Vanilla Extract
• White Chocolate - I like to use squares (they're easier to melt) but you can also use white chocolate chips or almond bar if you like
• Blueberry Jam
• Water
• Cherry Pie Filling

Red White and Blue Cheesecake

For a red, white and blue Instant Pot cheesecake, you don't have to use the berries I use.

Berries. Instead of blueberry jam, you could use blackberry jam. Instead of cherry pie filling, you could use strawberry pie filling. You could also use fresh fruit on top such as fresh strawberries, cherries or raspberries.

How to Make Instant Pot Cheesecake

The recipe instructions are broken into three parts so that you won't have any trouble making this Easy Instant Pot Cheesecake.

Instant Pot Cheesecake Filling

1. In the bowl of a stand mixer or a large bowl, start by mixing together your cream cheese and sugar on medium speed until smooth.
2. Add in eggs, vanilla, and sour cream.
3. Mix with a hand mixer until you have a smooth cream cheese mixture.
4. Add in white chocolate and mix again. Set aside.

Cheesecake Crust

5. Add the graham crackers to a food processor and pulse until you have graham cracker crumbs. OR place them in a zip-top bag and crush with a rolling pin.
6. Add processed graham crackers, melted butter, and sugar in a small bowl.
7. Mix until well combined for the graham cracker crust.
8. This is optional, but I like to line the bottom of the pan with parchment paper so I can easily move it from the springform pan bottom to a serving plate or storage container. 
9. Press into the bottom of a well-greased spring form pan to create the cheesecake crust. I prefer a 6 inch pan but if you have a larger Instant Pot, you could also use a 7 inch pan. The cheesecake will be slightly thinner.

Assemble the Instant Pot Cheesecake

10. Add cheesecake mixture on top, and smooth out evenly.
11. Tap the pan on a countertop a little bit to get any air bubbles out of the cheesecake batter.
12. Mix together water and jam.
13. Spoon over cheesecake and cut with a knife to marbleize.
14. Lay a paper towel over the pan, then cover the cheesecake pan tightly in foil, and set inside an Instant Pot sling or foil sling.
15. Place in the Instant Pot with 1 cup of water in the bottom.
16. Cook on high pressure for 30 minutes, and allow natural release for 15 minutes.
17. Remove and let cool to room temperature on a wire rack.
18. Place in the fridge overnight.
19. Spoon pie filling on top of the cheesecake. 
20. For a little extra indulgence, top this already perfect cheesecake with fresh whipped cream. You will not regret it. If you have some heavy cream on hand, you can make this at home in just a few short minutes!

Perfect Pressure Cooker Cheesecake Tips

• Have all ingredients at room temperature. This might be the most important thing I say. If your ingredients are cold, your batter is more likely to be lumpy and you will not get the smooth, creamy cheesecake you deserve.
• If you use a push pan, line the sides with parchment paper
• Use the bottom of a smooth glass to press crumb mixture down evenly. If you want to go slightly up the sides, the corner of the glass makes this easy too!
• Don't overmix the batter. Too many air bubbles will make the cheesecake more likely to crack.
• Tap the pan on a countertop a few times to bring any air bubbles to the top. Use a toothpick to poke them if you need to.
• Don't rush the cooling process. Allow it to cool at room temperature completely (at least an hour!) before placing in the refrigerator. This is a great cheesecake if you can take it slow and follow all of these instructions.
• Chill the pie filling ahead of time if you want the entire dessert to be cold. 
• If you will not be eating the entire cheesecake at one time, add the topping only to the slices that you are serving. 

Storage Directions

Cheesecake must be stored in the refrigerator. I store mine in an airtight container for no more than 5 to 7 days (if it lasts that long!).

Can I bake this cheesecake in the oven?

No Instant Pot? This Instant Pot cheesecake recipe can be baked in the oven in a water bath. Wrap the pan in foil to assure no water leaks in, then place it in a pan larger than the springform pan. Add ½ inch of hot water. Bake at 350 degrees for 50-60 minutes or until the center is almost set. Cool following the same instructions as before.

More Instant Pot Dessert Recipes

• Instant Pot Funfetti Cheesecake
• Instant Pot Chocolate Chip Cookie Dough Cheesecake
• Instant Pot Triple Chocolate Cheesecake
• Instant Pot Praline Cheesecake
• Instant Pot Nutter Butter Cheesecake

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