This Instant Pot Mixed Berry Cheesecake is made in the Instant Pot and is made with raspberries and blueberries. It's topped with a mixed berry compote and the colors are perfect for a 4th of July celebration!
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!
Related: Instant Pot Blueberry Cheesecake
Mixed Berry Cheesecake
This Instant Pot Mixed Berry Cheesecake is so simple to make! It's made with all natural flavors and colors - that means there are no dyes!
It has a vanilla sandwich cookie crust that gives the crust a light but flavorful taste. You can use graham crackers or any other crust that you would prefer, just make sure you grind enough to fill the bottom of your cheesecake pan and enough to line the sides.
Raspberry and Blueberry Sauces
In this recipe, I made a raspberry sauce and a blueberry sauce for the layers of the cheesecake. To do this, I used a sieve after cooking down the berries to release all of the natural juices. The sieve is great when trying to remove seeds from fruits, it also works great when removing juice from the flesh of blueberries!
Accessories Needed To Make the Instant Pot Cheesecake
- Instant Pot Pressure Cooker
- 7″ Cheesecake Pan
- Parchment Paper
- Instant Pot Sling or Handmade Aluminum Foil Sling
- Aluminum Foil
- Sieve
7-Inch Pan Vs. 8-Inch Pan
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
Instant Pot Mixed Berry Cheesecake
Ingredients
Cheesecake Filling
- 16 oz cream cheese - room temp
- 2 eggs - room temp
- ½ cup heavy cream - room temp
- ¾ cup white sugar
- 2 tablespoon cornstarch
- 2 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 teaspoon lemon juice
Vanilla Cookie Crust
- 4 tablespoon butter - melted
- 18 vanilla sandwich cookies - finely crushed
- ⅛ teaspoon salt
Instant Pot
- 1 cup water
Raspberry Sauce
- 6 oz raspberries - fresh or frozen
- ½ cup sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
Blueberry Sauce
- 6 oz blueberries - fresh or frozen
- ½ cup sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
Blueberry Compote
- 1 cup blueberries
- ¼ cup raspberries
- ¾ cup sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
Instructions
- On the stove top, combine 1 cup of blueberries, ¼ cup of raspberries, 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. Store it in the refrigerator to keep fresh for later topping.
- Turn down the heat and allow the berry compote to thicken and then set aside to cool.
- In a small saucepan, mix together 6 oz of blueberries, 1 teaspoon lemon juice, and ½ cup of sugar for the Blueberry Sauce.
- 1. Heat on medium until the juices have released from the blueberries.
- 2. Use a sieve to separate and return the juices back to the pan with 1 teaspoon of cornstarch.
- 3. Allow to thicken and remove from heat. Allow to cool.
- In a small saucepan, mix together 6 oz of raspberries, 1 teaspoon lemon juice, and ½ cup of sugar for the Raspberry Sauce.
- 1. Heat on medium until the juices have released from the raspberries.
- 2. Use a sieve to separate the seeds from the juice and return the juices back to the pan with 1 teaspoon of cornstarch.
- 3. Allow to thicken and remove from heat. Allow to cool.
- Preheat oven to 325°
- Combine finely crushed vanilla cookies and ⅛ teaspoon salt.
- Melt the 4 tablespoon of butter and mix in the cookie mixture.
- Line bottom and sides of 7" springform pan with parchment paper. You can also spray the bottom and sides of the pan well with nonstick spray.
- Press vanilla cookie crust crust into the bottom of the pan and use the back of a spoon to gently press it up on the sides.
- Bake the crust in the oven for 15 minutes.
- Meanwhile, using a food processor, combine the room temperature cream cheese, and heavy cream. Blend until it is creamy and smooth.
- Add in the sugar, cornstarch, 2 tsp vanilla, salt, and lemon juice. Quick pulses until just incorporated. Scrape down sides of bowl as necessary.
- Add in the room temperature eggs and blend using short pulses until just combined. This part is critical!
- Gently divide the cheesecake batter evenly between 3 bowls.
- In the 1st bowl, combine the cheesecake batter (don't over beat!) with the raspberry sauce and pour carefully into the springform pan.
- From the 2nd bowl, pour the cheesecake batter slowly and carefully on top of the raspberry cheesecake batter and smooth evenly.
- In the 3rd bowl, combine the cheesecake batter (don't over beat!) with the blueberry sauce and pour carefully over top of the plain cheesecake batter. Smooth carefully.
- 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.
- Loosely cover the top of the pan with aluminum foil.
- Pour 1 cup of water into the pot and put the trivet into place.
- Create a sling out of foil or use an Instant Pot silicone sling and place it in the Instant Pot.
- Gently place the cheesecake in the Instant Pot and close the lid.
- Set the pot to MANUAL and cook for 42 minutes.
- Allow the Instant Pot to Natural Release for 18 minutes before removing the lid.
- 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.
- Allow the cheesecake to sit on the counter for 10 minutes before moving the cheesecake to chill in the refrigerator for 24 hours.
- Once cheesecake is chilled, it is safe to remove the cheesecake from the pan.
- Top with mixed berry compote.
- Serve. Enjoy!
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
Tried this recipe?
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Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
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