Red White and Blue Cheesecake is the perfect pressure cooker cheesecake to make for a 4th of July dessert, or any patriotic holiday. Creamy, rich, silky smooth vanilla cheesecake topped with juicy, sweet fresh strawberries and blueberries. This creamy Instant Pot cheesecake is one of the best pressure cooker cheesecake recipes to make with fresh summer berries!
Cheesecake is probably my favorite thing to make in the pressure cooker. So when I decided to make my red and blue Pressure Cooker Berry Compote, of course I couldn’t resist pairing with a white cheesecake.
How to make Red White and Blue Cheesecake in an Instant Pot
An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this delicious Red White and Blue Cheesecake recipe! If you’re a new Instant Pot user, be sure to get my tips on Getting Started with Your Electric Pressure Cooker.
Instead of a graham cracker crust, I decided to make a coconut cookie crust using Toasted Coconut Cookie Thins.
Have you tried the new Toasted Coconut Cookie Thins from Costco yet? I’m sort of obsessed with them. They’re only 150 calories for 5 little cookies and they satisfy my sweet and crunchy cravings.
The crispy coconut cookies are the perfect addition to this decadent, delicious, fun holiday cheesecake. In fact, this Red White and Blue Pressure Cooker Cheesecake may be my new favorite dessert. If you’re a cheesecake lover like I am, you definitely need to give this one a try.
If you have never made a pressure cooker cheesecake before, you may want to read these cheesecake baking tips before you make the Red White and Blue pressure cooker cheesecake recipe.
Tools Needed to Make Red White and Blue Cheesecake:
- 1 cup crushed cookie crumbs (2 cups Coconut Thins)
- 2 tablespoons butter melted
- 16 ounces cream cheese, room temperature
- 1/2 cup sugar
- 1/4 cup sour cream
- 1 tablespoon all purpose flour
- 1 teaspoon vanilla extract
- 2 eggs, room temperature
- Pressure Cooker Berry Compote
- Prepare a 7 inch springform pan by coating it with a non-stick spray. Line with parchment paper if desired.
- In a small bowl, combine the cookie crumbs and butter. Spread evenly in the bottom and 1 inch up the side of the pan. Place in the freezer for 10 minutes.
- In a mixing bowl mix cream cheese and sugar at medium speed until smooth. Blend in sour cream, flour, and vanilla Mix in eggs one at a time just until blended; don't over mix. Pour batter into the springform pan on top of the crust.
- Pour 1 cup of water into the pressure cooking pot, and place the trivet in the bottom. Carefully center the filled pan on a foil sling** and lower it into the pressure cooking pot. Fold the foil sling down so that it doesn't interfere with closing the lid.
- Lock the lid in place. Select High Pressure and set the timer for 25 minutes. When beep sounds, turn off pressure cooker. use a natural pressure release for 10 minutes, and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid. Remove cheesecake and check the cheesecake to see if the middle is set. If not, cook the cheesecake an additional 5 minutes. Use the corner of a paper towel to soak up any water on top of the cheesecake.
- Remove the springform pan to a wire rack to cool. When cheesecake is cooled, refrigerate covered with plastic wrap for at least 4 hours or overnight.
- Refrigerate until ready to serve. Serve topped with berry compote and additional strawberries and blueberries for decoration if desired.
Amount Per Serving: Calories: 498 Total Fat: 35g Saturated Fat: 19g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 116mg Sodium: 339mg Carbohydrates: 41g Fiber: 2g Sugar: 28g Protein: 7g