Looking to use up some fresh berries? Try my berry cheesecake made in the Instant Pot! It is full of fresh berry goodness. Not only can you make this Instant Pot Berry Cheesecake, but its so much simpler than making it any other way! Let me show you how to make it today.

There are many reasons that I love a good cheesecake. They are smooth and creamy. They are easy to make. They are a pretty popular dessert to share. And they can have any flavor combination you can imagine!

I’ve shared a tiramisu cheesecake, mint chocolate cheesecake, pumpkin chocolate cheesecake and a few others. This Instant Pot berry cheesecake is a bit more traditional but it’s covered in berries. And yes, it’s made in your Instant pot!

Why Make Cheesecake in the Instant Pot?

Simplicity! Using your Instant Pot to make cheesecake just makes the whole process simpler. However, here are some other reasons you may like cheesecake in the Instant Pot:

• The texture is less dense and almost mousse-like.
• Cooking time is 45-minutes instead of an hour or more in the oven.
• The Instant Pot is more consistent temperature wise.
• The cheesecake comes out the perfect size for a family.

If you like cheesecake, you are going to love it in your Instant Pot.

Instant Pot Berry Cheesecake Ingredients

For this recipe, you will need specific ingredients for the crust, the filling, and the icing. Here’s what you need:

For the Crust

• 2 c graham cracker crumbs
• 8 tbsp butter (melted)
• 3 tbsp brown sugar

For the Filling

• 3 packages cream cheese (24 ounces total)
• 1 c, granulated sugar
• ¾ c sour cream
• 3 tbsp all-purpose flour
• 3 lg eggs
• 1 tsp vanilla extract (I like the clear variety.)
• ½ c raspberry jam
• ½ c blackberry jam

For the Icing

• ¼ c butter (softened)
• 4 oz cream cheese (softened)
• 1 tsp vanilla extract (clear)
• 2 c powdered sugar
• 2 c blueberries (approx. depending on how you decide to add them to the top)
• 1½ c raspberries (approx.)
• 1 c blackberries (approx.)

How to Make Instant Pot Berry Cheesecake

For this recipe, you will need to make your cheesecake in steps. First, you will make your crust, then your filling, and then your icing.

You will also need a 7-8 inch spring form pan, mixing bowls, spatulas, parchment paper, baking spray, hand mixer, and aluminum foil.

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How to Make the Crust

1. With a fork, mix together graham cracker crumbs, melted butter and brown sugar until it resembles the consistency of wet sand.
2. Cut a piece of parchment paper to the size of the bottom of your 7-8 inch cheesecake pan. Fit the paper into the bottom of the pan and lightly spray the paper and sides of the pan.
3. Press crust mixture onto the bottom and about ¾ inches up the sides of the pan. Place crust in the freezer while preparing the filling.

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How to Make the Filling

• Using a large bowl, mix the cream cheese flour and sugar on low speed until thoroughly combined.
• Add the sour cream, continuing to mix on low speed until combined.
• Then, add in the eggs, one at a time, mixing on low speed after each addition.
• Add vanilla and mix.
• Pour the batter into your pan. Spoon the raspberry jam on the top and whirl in with a spoon or butter knife. Pour another portion of the batter on top of this.
• Spoon the blackberry jam on top and swirl. Pour the remainder of the filling on top.

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• Cover the pan with aluminum foil, sealing the edges.
• Place 1½ cups of water into the bottom of the Instant Pot. Place cheesecake on the trivet and lower into the pot.
• Seal according to your pot directions and set for 45 min.

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How to Make The Icing

1. Combine cream cheese and butter and mix on medium speed until light and creamy.
2. Add vanilla and mix.
3. Slowly add powdered sugar on low speed, mixing until fluffy.
4. Frost top of cheesecake with icing. Add berries in a ring pattern as you like.
5. Chill for at least 4-hours or overnight before serving.

How Do I Know When My Instant Pot Berry Cheesecake is Done?

If you are using your Instant Pot, I assure you that if you follow all the directions, it will be perfectly done. However, if you want to make sure, gently shake the cheesecake. If the cheesecake looks nearly set and only a small circle in the center jiggles, then it is done.

Additionally, the cheesecake will need too cool. I personally like my cheesecake to be in the refrigerator overnight. However, the minimal amount of time is 4-hours. If your cheesecake is not set, or not sturdy, you will want to put it in the fridge longer.

How to Store Leftover Berry Cheesecake

You can keep your cheesecake in the refrigerator for 5-days. It is best to keep it in the original container and then tightly wrap it in plastic wrap.

Can You Freeze It?

Yes, you can absolutely freeze cheesecake. In fact, I think it tastes better after it has been in the freezer overnight. You can keep your cheesecake in the freezer for up to a month.

To freeze your cheesecake, wrap it well in plastic wrap. You want the wrap to be tight. Then, wrap the cheesecake in tin foil.

What Else Can You Bake in the Instant Pot?

There are a variety of things you can “bake” in your Instant Pot. You can make lasagna, cakes, meatloaf, egg bites, and so much more in your Instant Pot.

With items that you would normally bake in the oven, you will use the pot-in-pot method to cook them in your Instant Pot. Basically, the water will be placed in your inner pot. Then, you will put the trivet in your inner pot. Next, you place the pot with your food onto the trivet in the inner pot.

Other Instant Pot Cheesecake Recipes to Try

Did you like the berry cheesecake? If so, you will love these other cheesecake recipes, too!

• Mint Chocolate Cheesecake
• Instant Pot Tiramisu Cheesecake
• Instant Pot Blueberry Cheesecake
• White Chocolate Raspberry Cheesecake
• New York Cheesecake
• Instant Pot Oreo Cheesecake
• Instant Pot Salted Caramel Cheesecake

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