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A slice of cheesecake topped with blackberry sauce, fresh blackberries, and a lemon slice on a white plate, with whole blackberries and a halved lemon in the background.
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Lemon and Blackberry Cheesecake

This Instant Pot Lemon and Blackberry Cheesecake is smooth, tangy, and swirled with fresh blackberry sauce for the perfect balance of sweet and tart.
Prep Time25 minutes
Cook Time50 minutes
Chill Time4 hours
Total Time5 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 8 Slices
Calories: 402kcal
Author: Wendy

Equipment

  • Medium bowl
  • 7 inch springform pan
  • small saucepan
  • Fork
  • Large Mixing Bowl
  • Electric Mixer
  • knife or toothpick

Ingredients

For the crust:

  • 1 cup graham cracker crumbs
  • 2 tablespoons sugar
  • 4 tablespoons unsalted butter melted

For the filling:

  • 16 ounces cream cheese softened
  • ½ cup granulated sugar
  • 2 large eggs
  • ¼ cup sour cream
  • 2 tablespoons all-purpose flour
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract

For the blackberry swirl:

  • ½ cup blackberries
  • 1 tablespoon sugar
  • 1 teaspoon lemon juice

Instructions

  • Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a greased 7-inch springform pan. Freeze while you prepare the filling.
  • In a small saucepan over medium heat, cook blackberries, sugar, and lemon juice until berries break down and mixture thickens (about 5 minutes). Mash with a fork and strain seeds if desired. Let cool.
  • In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, flour, lemon juice, lemon zest, and vanilla. Do not overmix.
  • Pour cheesecake filling over the crust. Spoon blackberry sauce in small dollops over the top and swirl with a toothpick or knife.
  • Pour 1 cup of water into the Instant Pot. Place a trivet inside and set the springform pan on top. Cover pan tightly with foil.
  • Pressure cook on High for 35 minutes, then let pressure release naturally for 15 minutes before opening the lid.
  • Remove the cheesecake, uncover, and let cool to room temperature. Refrigerate at least 4 hours or overnight before slicing.

Notes

Tip: Top with fresh blackberries and whipped cream before serving, if desired.
  • Use softened cream cheese to avoid lumps.
  • Chill for at least 4 hours to achieve clean slices.
  • Strain blackberry seeds for a smoother swirl.

Nutrition

Serving: 1Serving | Calories: 402kcal | Carbohydrates: 31g | Protein: 6g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 117mg | Sodium: 266mg | Potassium: 142mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1060IU | Vitamin C: 4mg | Calcium: 82mg | Iron: 1mg