Lemon and Blackberry Cheesecake

This Lemon and Blackberry Cheesecake is made with layers of buttery graham cracker crust, silky lemon cheesecake filling, and a sweet blackberry swirl. It’s full of bright and fruity flavors in a dessert form.

A slice of cheesecake topped with blackberry sauce, fresh blackberries, and a lemon slice, served on a white plate with a fork beside it.

Making cheesecake in the pressure cooker has quickly become my favorite way to make it. It’s a natural water bath, so you don’t have to worry about the hassle of dealing with it.

If you love fruity desserts, try my Instant Pot Raspberry Cheesecake or Instant Pot Black Forest Cheesecake.

Ingredients

Instructions

This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.

A metal spoon presses a layer of crushed graham crackers into the bottom of a round black baking pan.

Mix graham cracker crumbs, sugar, and melted butter. Press into a greased 7-inch springform pan and freeze while making the filling.

A spoon rests in a glass bowl containing a thick, dark red liquid with some residue on the sides.

Simmer blackberries, sugar, and lemon juice until thickened. Mash, strain if desired, and let cool.

A metal mixing bowl with cheesecake batter and a spatula, a bowl of berry sauce, and a pan with crust on a white surface.

Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, flour, lemon juice, zest, and vanilla. Don’t overmix.

A round cheesecake with uneven blobs of dark berry sauce on top, next to a jar of berry sauce with a spoon, all on a white background.

Pour filling over the crust, dollop blackberry sauce on top, and swirl gently with a toothpick.

A round cheesecake with a dark red berry swirl pattern on top, next to a small bowl containing more berry sauce and a spoon.

Place trivet in Instant Pot with 1 cup water. Set cheesecake pan on trivet, cover tightly with foil, and cook on High for 35 minutes. Natural release for 15 minutes.

A cheesecake with a dark purple blackberry swirl on top, surrounded by fresh blackberries and lemons on a white surface.

Let cheesecake cool to room temp, then refrigerate at least 4 hours (overnight is best).

Storage

Storing: Keep in an airtight container in the fridge for up to 5 days.
Freezing: You can freeze slices for up to 2 months, wrap tightly to avoid freezer burn. Thaw overnight in the fridge.

A cheesecake with a berry swirl topping, garnished with lemon slices and blackberries, sits on a plate with lemons and a bowl of blackberries in the background.

Wendys Tips

Blueberry Swirl: Swap blackberries for blueberries.
Chocolate Drizzle: Add melted dark chocolate over the top before serving.
Gluten-Free Crust: Use gluten-free graham crackers.
Room Temp Ingredients: Always use room temperature cream cheese and eggs for a smooth batter.
Avoiding Overmixing: Don’t overmix after adding eggs; too much air can cause cracks.
Give it a swirl: Swirl gently so you don’t muddy the colors.
Don’t rush the chill: Let it chill overnight for the best flavor and texture.

FAQ

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

Can I make this cheesecake without an Instant Pot?

Yes. Bake in a 7-inch springform pan at 325°F for about 45–55 minutes, or until the center is just set and slightly jiggly. Cool and chill as directed.

Do I have to strain the blackberry sauce?

Nope. Straining just removes the seeds for a smoother texture, but if you like a bit of berry texture, skip that step.

Can I use frozen blackberries?

Absolutely. Just thaw and drain them first so you don’t water down the sauce.