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instant-pot-lemon-blueberry-cheesecake-bundt-recipe

Instant Pot Lemon Blueberry Cheesecake Bundt Recipe

This Instant Pot Lemon Blueberry Cheesecake Bundt is a delightful dessert combining the tanginess of lemon with the sweetness of blueberries, all in a creamy cheesecake form.
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Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 8 servings
Calories 380 kcal

Equipment

  • Instant Pot
  • Bundt Pan

Ingredients:  

Main Ingredients

  • 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
  • 1 zest of 1 lemon
  • 1/4 cup lemon juice
  • 1 cup fresh blueberries

Instructions: 

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

Nutrition value:

Calories: 380kcalCarbohydrates: 25gProtein: 6gFat: 29gSaturated Fat: 16gCholesterol: 120mgSodium: 300mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 400IUVitamin C: 10mgCalcium: 80mgIron: 1mg

Keywords:

Keyword Cheesecake
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