Instant Pot Patriotic Cheesecake

The Fourth of July is almost here, and that means it’s time to start planning your Independence Day celebrations! This year, why not try something new and make a patriotic cheesecake in your Instant Pot?

This dessert is easy to make and sure to impress your friends and family. Plus, it’s the perfect way to celebrate America’s birthday!

Jump to:

• ❤️ Why You’ll Love This Recipe
• 🛒Ingredients
• 🔪 How to Make Instant Pot Patriotic Cheesecake
• 📝Variations
• 🥄 Equipment
• 🥫 Storage
• 💭 Tips
• ⁉️ FAQ
• 🍽 More Cheesecake Recipes
• 🧾Instant Pot Patriotic Cheesecake
• Cherry Cheesecake

❤️ Why You’ll Love This Recipe

• This cheesecake is creamy, delicious, and cooks in the Instant Pot.
• Made with simple, everyday ingredients that are easy to find at your local grocery store.
• Perfect for patriotic holidays like the Fourth of July or Memorial Day.

🛒Ingredients

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• Graham Cracker Crumbs – Make your own by crushing graham crackers in your food processor or save time by purchasing already crushed crumbs. 
• Butter – Unsalted is preferred but salted will also work. 
• Blue Food Coloring Gel – Sky Blue will give the best blue color. 
• Cream cheese – full fat will work best. Any brand. 
• Sugar – Granulated or Pure Cane Sugar 
• Cornstarch – any brand. 
• Eggs – Any type but use large eggs. 
• Vanilla bean extract – Pure extract is best, but Imitation is fine also. 
• Heavy whipping cream – Or whipping cream 
• Powdered Sugar – Sometimes also called confectioners sugar. 
• Cherry pie filling – Canned or homemade.  

See the recipe card below for quantities.

🔪 How to Make Instant Pot Patriotic Cheesecake

Step 1: Prepare the baking pan

Line the bottom of a 6-inch springform pan with parchment paper and spray the sides with baking spray. 

Step 2: Mix together the graham crackers and butter

Using a large bowl mix the melted butter and graham cracker crumbs. Mix in the blue food coloring until combined.

Step 3: Press the crust into the bottom of the pan

Press the crust into the springform pan. Place into the freezer while you make the cheesecake mixture.

Step 4: Mix together sugar and cornstarch

In a small bowl, whisk together the sugar and cornstarch until combined.

Step 5: Cream together cream chees and sugar

In a large bowl using a hand mixer, beat together the cream cheese and sugar mixture until combined and smooth.

Step 6: Add eggs to the cream cheese mixture

Beat in the eggs 1 at a time until combined. Beat in the vanilla extract.

Step 7: Add the cheesecake mixture to the crust

Pour the cheesecake mixture into the crust.

Step 8: Cover the springform pan with foil

Cover the top of the cheesecake with foil. And wrap a piece of foil around the bottom of the pan to protect it from leaks.

Step 9: Add the trivet and water to the pressure cooker

Fill the instant pot with 1 cup of water. Place a trivet inside. Place the springform pan onto the trivet. Close the lid and set it to sealing.

Step 10: Cook the cheesecake

Bake on manual setting high pressure for 40 minutes. Once the timer goes off, allow it to naturally release for 20 minutes. 

Step 11: Remove the lid and dry the foil

Remove the lid and use a paper towel to dap onto the foil to remove condensation. Carefully remove from the pot and place onto a wire rack and allow to cool completely. Place into the fridge overnight.

Step 12: Garnish the top of the cheesecake

Using a hand mixer, beat together the heavy whipping cream and powdered sugar until stiff peaks form. Pipe dollops along the edge. Scoop Cherry Pie Filling into the center of the cheesecake. Cut and serve!

Hint: It is very important that you allow this cheesecake to chill for at least 8 hours so that it sets properly.

📝Variations

Do you want to change up this 4th of July Cheesecake recipe and make it your own? Here are some ways that you can do that!

• Add some chocolate to the crust by adding 1/4 cup of cocoa powder to the graham cracker crumbs. This will make the blue not show up well though.
• Use a store-bought pie crust and press it into the bottom of the pan.
• Not a cherry pie filling fan? You can use strawberry filling instead.
• Want a crust that is bluer? Use golden Oreos for the crust instead of graham crackers as they are lighter in the color.

If you love Instant Pot Cheesecake recipes then you may also enjoy this Instant Pot Raspberry Cheesecake recipe.

🥄 Equipment

Here’s a list of the kitchen tools that you will need to make this recipe.

• 6-inch springform pan
• small bowl
• large bowl
• electric mixer – hand mixer or stand mixer
• aluminum foil
• Instant Pot
• trivet
• wire rack
• medium bowl
• piping bag

🥫 Storage

This Patriotic Cheesecake recipe can be stored in the fridge for up to 5 days. Be sure to keep it covered so that it doesn’t dry out.

You can also freeze this cheesecake for up to 3 months. Wrap it tightly in plastic wrap and place it into a freezer bag. Thaw overnight in the fridge before serving.

💭 Tips

• Be sure that you use the baking spray when you spray your springform pan, and not cooking spray.
• When making this cheesecake it’s important that your ingredients come to room temperature before you start to mix it. Using cold ingredients will cause your cheesecake to not mix well and be lumpy.
• If you do get cracks, don’t worry! You can cover them with the whipped cream topping and no one will ever know.
• Add the cherries to the top of the cake when you are ready to serve it.
• You can skip making homemade whipped cream if you prefer, and use canned instead.
• If you like a sweeter crust, add one tablespoon of sugar to the graham cracker crumb mixture before you add the butter and food coloring gel.
• Be sure to use food coloring gel and not liquid food coloring.

⁉️ FAQ

Do you have questions about this 4th of July recipe? Here are the answers to the most commonly asked questions.

🍽 More Cheesecake Recipes

Do you enjoy cheesecake, try these delicious recipes:

• Instant Pot Key Lime Cheesecake
• Mini Lemon Raspberry Cheesecakes
• Instant Pot Pineapple Upside Cake Cheesecake

🧾Instant Pot Patriotic Cheesecake

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