Skip to Content

Instant Pot Blueberry Cheesecake

This marbled Instant Pot Blueberry Cheesecake is topped with a delicious blueberry compote.

Blind Baking

I always blind bake my crust for cheesecakes because I prefer a bit more crunch when eating it.  You can completely skip this step if you don't mind a softer crust for your cheesecake.

If you do choose to blind bake the crust, it's really simple.  You just pop it in the oven for 15 minutes and you'll have a firmer crust.  That's it!

A slice taken out of Instant Pot Blueberry Cheesecake.

RELATED: Instant Pot Key Lime Cheesecake

Marbled Blueberry Cheesecake

This Instant Pot Blueberry Cheesecake is really simple to make!  It has a graham cracker crust and a smooth and creamy cheesecake filling.

I marbled some blueberry compote into the top of this cheesecake because I absolutely love fruit filling and fruit topping.  If you don't want the marbled cheesecake look, simply skip the step for marbling the cheesecake with a knife.

Instant Pot marbled blueberry cheesecake with blueberry compote.

Fresh or Frozen Blueberry Compote

You can use fresh or frozen blueberries for this Instant Pot Blueberry Cheesecake.  Just make sure they're rinsed well and there are no stems when making the compote.

Make the compote by adding the blueberries to a pot, add in the sugar, lemon juice, and cornstarch and allow the blueberries to reduce into a sauce.

You want to let the compote cool before marbling your cheesecake if you choose to do so.  Save the rest of the compote for the next day after the cheesecake has chilled.  I always warm the compote up slightly to make it easily spreadable.

A slice of Instant Pot marbled blueberry cheesecake with blueberry compote.

Accessories Needed To Make the Instant Pot Cheesecake

Different Size Cheesecakes

What if you have an 8 qt. Instant Pot?  You can still make this cheesecake with the 7 inch pan or if you would prefer you can make this recipe in an 8-inch pan.  

The amount of ingredients (for the 7″) will make a slightly shorter cheesecake but it will still taste the same.  If you are making the cheesecake in the 8-inch pan, you will have to adjust the time by 5 minutes.

📖 Recipe

Yield: 8 slices

Instant Pot Blueberry Cheesecake

Instant Pot Blueberry Cheesecake

Marbled Blueberry Cheesecake made in the Instant Pot and topped with blueberry compote.

Prep Time 15 minutes
Cook Time 35 minutes
Natural Release 18 minutes
Total Time 1 hour 8 minutes


Cheesecake Filling

Graham Crust

  • 4 tablespoon butter, melted
  • 12 graham crackers, finely crushed
  • ⅛ teaspoon salt
  • 3 teaspoon brown sugar

Instant Pot

  • 1 cup water
  • 1 teaspoon vanilla

Blueberry Compote (also used for Marbling)


  1. On the stove top, combine 1 cup of blueberries, ¾ cup of sugar, 1 tsp of lemon juice, and the 1 teaspoon of cornstarch into in small pot.  Heat on medium and stir well.
  2. Turn down the heat and allow the blueberry compote to thicken and then set aside to cool.
  3. Preheat oven to 325°
  4. Combine finely crushed graham crackers, ⅛ tsp salt, and brown sugar. 
  5. Melt the 4 tablespoon of butter and mix in the graham mixture.
  6. Line bottom and sides of 7" springform pan with parchment paper.
  7. Press graham cracker crust into the bottom of the pan and use the back of a spoon to gently press it up on the sides.
  8. Bake the crust in the oven for 15 minutes.
  9. Meanwhile, using a food processor, combine the room temperature cream cheese, and heavy cream.  Blend using short pulses.
  10. Add in the sugar, cornstarch, 2 tsp vanilla, salt, and lemon juice.  Quick pulses until just incorporated. Scrape down sides of bowl as necessary. 
  11. Add in the room temperature eggs and blend using short pulses until just combined.  This part is critical!
  12. Pour into the parchment paper-lined springform pan and allow the filling to settle.
  13. Gently pick up the springform pan and "tap" it onto the counter to pop any air pockets that may be in the filling.  Smooth out the top with a spatula.
  14. If Marbling the Cheesecake with blueberries (make sure it has cooled) - add a few teaspoons of compote onto the top of the cheesecake and use a knife to swirl it. 
  15. Loosely cover the top of the pan with aluminum foil.
  16. Pour 1 cup of water and the 1 teaspoon of vanilla into the pot and put the trivet into place.
  17. Create a sling out of foil or use an Instant Pot silicone sling and place it in the Instant Pot.
  18. Gently place the cheesecake in the Instant Pot and close the lid.
  19. Set the pot to MANUAL and cook for 40 minutes.
  20. Allow the Instant Pot to Natural Release for 18 minutes before removing the lid.
  21. Carefully remove the cheesecake from the Instant Pot and carefully remove the foil (careful not to drop any liquid on the cake.).  Use a paper towel to soak up any water that may be laying on the cake.
  22. Allow the cheesecake to sit on the counter for 10 minutes before moving the cheesecake to chill in the refrigerator for 24 hours.
  23. Once cheesecake is chilled, it is safe to remove the cheesecake from the pan.  
  24. Top with the remaining blueberry compote.
  25. Serve.  Enjoy!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:



Serving Size:

1 grams

Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Facebook

Instant Pot marbled blueberry cheesecake with blueberry compote with a bowl of blueberries.


Instant Pot Cheesecake with Fresh Raspberry Topping

Instant Pot Chicken & Gnocchi (Olive Garden Copycat)

Instant Pot Chicken Fettuccine Alfredo

Instant Pot Creamy Chicken Noodle Soup

Instant Pot Potato Soup (Copycat Outback Steakhouse)

Sour Cream Coffee Cake

Vanilla Cinnamon Sugar Swirl Cupcakes


Sunday 13th of December 2020

Made this - It has more of a lemon flavor than I prefer (note: I accidentally added 1TBSP to the blueberry compote vs 1TSP, but still). My Husband loves lemon, so it's a hit for him!


Monday 14th of December 2020

I could definitely see how adding 1 TBSP vs 1 tsp would make a big difference (haha, I've been known to accidentally do things like that a few times myself) :)


Friday 29th of May 2020

Why do you put the vanilla in the pot with the water?


Friday 29th of May 2020

The vanilla infuses flavor into the cheesecake. It is not necessary to add it in, you can just add the water if you like.

It adds flavor just as adding chicken stock to a chicken recipe in the Instant Pot adds flavor. I hope that helps!


Thursday 28th of November 2019

Awesome dessert! Absolutely delicious!

Skip to Recipe