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Instant Pot Lemon Blueberry Cheesecake Bundt Recipe Instant Pot Lemon Blueberry Cheesecake Bundt Recipe


Instant Pot Lemon Blueberry Cheesecake Bundt Recipe

Written by: Lucas Johnson

Indulge in a delightful Instant Pot lemon blueberry cheesecake bundt recipe. This easy-to-follow recipe is perfect for any occasion. Discover the joy of baking with this delicious recipe.

This lemon blueberry cheesecake is my go-to dessert. It's creamy, tangy, and bursting with fresh blueberries. Made in the instant pot, it's a breeze to whip up and always a hit!

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Feeling adventurous? I'm about to share one of my favorite dessert secrets: the instant pot lemon blueberry cheesecake bundt recipe. It's tangy, sweet, and a burst of blueberry in every bite. Imagine sinking your teeth into this creamy delight after a long day. I promise, once you try making this, your kitchen escapades will never be the same. It's that good!

Ingredients for Lemon Blueberry Cheesecake Bundt

  • Graham cracker crumbs: Adds a crunchy texture and sweet flavor to the crust, balancing the creamy cheesecake filling perfectly.
  • Butter: Provides richness and helps bind the graham cracker crumbs together for a flavorful and sturdy crust.
  • Cream cheese: The main component of the cheesecake filling, providing a creamy and tangy base for the dessert.
  • Sugar: Sweetens the cheesecake filling, balancing the tanginess of the cream cheese and enhancing the overall flavor.
  • Eggs: Act as a binding agent, helping to set the cheesecake filling and give it a smooth and creamy texture.
  • Sour cream: Adds richness and tanginess to the cheesecake filling, creating a creamy and luscious texture.
  • All-purpose flour: Helps to stabilize the cheesecake filling and prevent it from cracking during cooking.
  • Vanilla extract: Enhances the flavor of the cheesecake filling with its warm and aromatic notes, adding depth to the dessert.
  • Lemon: Provides a bright and citrusy flavor to the cheesecake, complementing the richness of the cream cheese and adding freshness.
  • Blueberries: Add a burst of sweetness and a pop of color to the cheesecake, creating a delightful contrast to the creamy filling.

One interesting fact about this instant pot lemon blueberry cheesecake bundt recipe is that adding a tablespoon of cornstarch to the blueberries before folding them into the batter can help prevent them from sinking to the bottom of the cheesecake during baking. This simple trick ensures an even distribution of blueberries throughout the cake for a more visually appealing final result.

Essential Tools for Making This Delightful Dessert

  • Instant Pot: Cooks the cheesecake under pressure, ensuring a moist and creamy texture.
  • Bundt pan: Shapes the cheesecake into a beautiful ring and allows for even cooking.

Common Questions About This Lemon Blueberry Delight

Can I use frozen blueberries for this recipe?
Yes, you can use frozen blueberries, but make sure to thaw and drain them before adding to the batter.
How long does this cheesecake last in the refrigerator?
This cheesecake can last in the refrigerator for up to 4-5 days if stored in an airtight container.
Can I skip the lemon zest in this recipe?
You can skip the lemon zest, but it adds a nice citrus flavor to the cheesecake.
Can I use a different type of fruit instead of blueberries?
Yes, you can substitute blueberries with other fruits like raspberries or strawberries for a different flavor.
Can I make this recipe without an Instant Pot?
Yes, you can bake this cheesecake in a water bath in the oven at 325°F for about 50-60 minutes or until set.

Serves: 8 people

Preparation time: 20 minutes

Cooking time: 35 minutes

Total time: 55 minutes


  • 1 cup graham cracker crumbs
  • 2 tablespoons melted butter
  • 16 oz cream cheese, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1/4 cup sour cream
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 1/4 cup lemon juice
  • 1 cup fresh blueberries


  1. In a bowl, mix graham cracker crumbs and melted butter. Press into the bottom of a greased bundt pan.
  2. In a separate bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition.
  3. Mix in sour cream, flour, vanilla extract, lemon zest, and lemon juice until well combined.
  4. Gently fold in blueberries.
  5. Pour the batter into the bundt pan.
  6. Cover the pan with foil.
  7. Add 1 cup of water to the Instant Pot, place the trivet inside, and lower the bundt pan onto the trivet.
  8. Close the lid, set to high pressure for 35 minutes.
  9. Once done, allow natural pressure release for 10 minutes, then quick release.
  10. Carefully remove the pan and let it cool before refrigerating for at least 4 hours.
  11. Invert the cheesecake onto a plate before serving.

Nutritional value:

Per Serving in Calories: 380 kcal | Carbohydrates: 25 g | Protein: 6 g | Total Fat: 29 g | Saturated Fat: 16 g | Trans Fat: 0 g | Monounsaturated Fat: 8 g | Polyunsaturated Fat: 2 g | Cholesterol: 120 mg | Sodium: 300 mg | Dietary Fiber: 1 g | Sugar: 18 g | Calcium: 80 mg | Potassium: 120 mg | Iron: 1 mg | Vitamin A: 400 µg | Vitamin C: 10 mg

Prep Now, Enjoy Later: Make-Ahead and Freezing Tips

Make Ahead Instructions

  • Prepare the cheesecake as directed, but do not invert onto a plate.
  • Let it cool completely, then cover and refrigerate for up to 2 days.
  • Invert onto a plate before serving.

Freezing Instructions

  • Once cooled, wrap the cheesecake (without the glaze) tightly in plastic wrap and foil.
  • Freeze for up to 2 months.
  • Thaw overnight in the refrigerator before serving.

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