Description
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.
Ingredients
Scale
- 1 sleeve of Graham Crackers (processed)
- 4 tablespoons of Melted Butter
- 3 tablespoons of Sugar
- (2) 8 oz. packages of Cream Cheese
- 1/4 a cup of Sugar
- 1/2 a cup of Sour Cream
- 2 Eggs
- 1 teaspoon of Vanilla
- 1 cup of Melted Baking White Chocolate Chips
- Blueberry Jam
- 2 teaspoons of Water
- 1 cup of Water
- 1 can of Cherry Pie Filling
Instructions
- Start by mixing together your cream cheese and sugar until smooth.
- Add in eggs, vanilla, and sour cream.
- Mix with a hand mixer until smooth.
- Add in white chocolate and mix again. Set aside.
- In a small bowl add processed graham crackers, melted butter, and sugar.
- Mix until well combined.
- Press into the bottom of a well greased springform pan.
- Add cheesecake batter on top, and smooth out evenly.
- Mix together water and jam.
- Spoon over cheesecake and cut with a knife to marbleize.
- Cover the pan tightly in foil, and set inside an Instant Pot sling.
- Place in the Instant Pot with 1 cup of water in the bottom.
- Cook on high pressure for 30 minutes, and vent naturally for 15 minutes.
- Remove and let cool to room temperature.
- Place in the fridge overnight.
- Spoon pie filling on top.
- Serve and Enjoy!
- Prep Time: 45
- Cook Time: 30
- Category: Dessert
- Method: Pressure Cooking
- Cuisine: American
