Red White and Blue Cheesecake is the perfect Instant Pot dessert for the 4th of July, Memorial Day, or any patriotic holiday! You’ll love this silky smooth vanilla Instant Pot cheesecake topped with a juicy compote of fresh strawberries and blueberries.
Cheesecake is probably my favorite thing to make in the pressure cooker. And Pressure Cooker Berry Compote might be my second-favorite Instant Pot recipe. Naturally, I couldn’t resist combining the two into this patriotic summer dessert.
This patriotic cheesecake is one of my favorite Instant Pot cheesecake recipes to make with fresh summer berries!
Update: We make this Red White and Blue Cheesecake every year because it’s such an easy Fourth of July dessert. So this year we’ve updated the post with new pictures and helpful tricks.
How to Make Red White and Blue Cheesecake in an Instant Pot
🔻 If this is your first pressure cooker cheesecake, read all of my tips and tricks in this guide to perfect pressure cooker cheesecake.
This in-depth tutorial walks you through everything you need to know about making cheesecake in your pressure cooker, including:
• How to tell when your cheesecake is set
• What to do to get a perfect creamy cheesecake
• Shortcut to know when your cheesecake is done
Making a Cookie Crust for Instant Pot Cheesecake
I decided to make a coconut cookie crust using Toasted Coconut Cookie Thins. They’re an addictive crispy, crunchy cookie, and they’re perfect for a cheesecake crust.
I usually buy them in big bags at Costco or Sam’s Club, but they’re also in my local grocery store.
🍪 If you can’t find Toasted Coconut Cookie Thins, you can use any other crunchy cookie! Golden Oreos, Nilla wafers, or graham crackers are all great options. Simply follow the cheesecake crust recipe as written, substituting your cookies.
Making this no-bake cheesecake crust is simply a matter of combining the crushed cookies and melted butter, forming them into a crust on the bottom of the cake pan, and freezing. The crust will set after 10 minutes. It’s ready to fill with your vanilla cheesecake.
How to Make the Fruit Topping for the Cheesecake
This cheesecake is topped with a rich strawberry-blueberry compote. It’s a simple, easy recipe that tastes decadent and amazing!
Note: This Instant Pot Berry compote was originally part of the cheesecake recipe. However, since I also love this topping on yogurt, oatmeal, pancakes, and so many other foods, I decided to give it its own recipe page.
I’d love to know what else you serve with the compote—leave a note in the comments!
How to Store Your Prepared Cheesecake
Cheesecakes need to be chilled in the fridge for several hours after cooking. This helps them set fully and form that creamy texture everyone loves.
To ensure your Fourth of July cheesecake sets up nicely, let it cool at room temperature, then cover and place in the fridge for at least 4 hours, but ideally overnight.
💡 You can store the cheesecake for 2 to 5 days in the fridge. (Days 1 and 2 after cooking are when it’s best quality.) This means that Instant Pot cheesecake is an excellent make-ahead dessert!
Other Amazing Fourth of July Desserts
Add to your Fourth of July dessert spread with these classic summer dessert recipes from my baking blog, Barbara Bakes:
- Is there anything more patriotic than these Red, White and Blue Berry Puff Pastry Parfaits? Made with whipped cream, berries, and homemade puff pastry.
- Roasted Strawberry Ice Cream brings pink sweetness to any summer party.
- Fourth of July Lemon Pecan Cranberry Cookies make the perfect colorful bite-sized treat for Independence Day.
- Raspberry Peach Cobbler is an all-American fruity baked dessert. Add a scoop of ice cream for a delightful summer treat.
- S’mores Brookie Brownie Bowls will have you feeling like you’re at a campfire, no smoke necessary!
- Red, White and Blue Chocolate Dipped Strawberries celebrate everyone’s favorite berry of the season, in full patriotic dress.
- Frozen Chocolate Oreo Pie is a summer dessert that’s cooling, creamy, and always popular.
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- 1 cup crushed cookie crumbs (about 2 cups Coconut Thins, crushed)
- 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
- Instant Pot Berry Compote, prepared
- Fresh strawberries, sliced, optional for serving
- Fresh blueberries, optional for serving
- Prepare a 7-inch springform pan by coating it with nonstick cooking spray. Line with parchment paper, if desired.
- In a small bowl, combine the cookie crumbs and butter. Spread evenly in the bottom and no more than 1-inch up the side of the pan. Place in the freezer for 10 minutes.
- In a large bowl, mix cream cheese and sugar at medium-low speed until smooth. Mix in sour cream, flour, and vanilla. Add the eggs, one at a time, just until blended. Don’t over mix!
- Pour batter into the springform pan on top of the crust. Tap the filled pan gently on the counter to bring air bubbles to the surface and pop with a fork or a toothpick.
- Pour 1 cup of water into the pressure cooking pot, and place a trivet in the bottom. Center the filled pan on a sling and carefully lower it into the cooking pot. Fold the sling down so that it doesn’t interfere with closing the lid.
- Lock the lid in place. Select High Pressure and 25 minutes cook time. When the cook time ends, turn off the pressure cooker and allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid.
- Remove the cheesecake and check that the center is set. If the cheesecake isn’t quite done, return the lid and cook at High Pressure for an additional 5 minutes, followed by a 10 minute natural release.
- When the cheesecake is done, use the sling to carefully remove it from the cooking pot. Place on a wire rack to cool.
- Use the corner of a paper towel to soak up any water on top of the cheesecake.
- When cheesecake is cooled to room temperature, refrigerate covered with plastic wrap for at least 4 hours or overnight.
- Refrigerate until ready to serve. Serve topped with berry compote and additional fresh strawberries and blueberries for decoration if desired.
If you don’t have a sling, learn to make your own Instant Pot foil sling here.
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Amount Per Serving: Calories: 449Total Fat: 32gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 116mgSodium: 309mgCarbohydrates: 35gFiber: 1gSugar: 24gProtein: 7g
Nutrition information is calculated by Nutritionix and may not always be accurate.
More Favorite Pressure Cooker Cheesecake Recipes
This cheesecake is beautiful for Independence Day, but it’s also one of my favorite summer cheesecakes. (I think it’s easily the best fruit topping for cheesecake.)
Not in the mood for berries? Find a new favorite in one of these Instant Pot cheesecake recipes:
- Caramel Pecan Pressure Cooker Cheesecake from our dessert cookbook Instantly Sweet is sticky, nutty, and complete with a shortbread pecan crust.
- Black Forest Instant Pot Cheesecake is for the chocolate lover. Fudgy brownie crust and a sweet-tart cherry compote.
- Instant Pot Hot Chocolate Cheesecake with Marshmallow Ganache from Tidbits is everyone’s favorite warm drink in dessert form!
- Meyer Lemon Pressure Cooker Cheesecake is sweet, tart, and full of springtime flavor.
Equipment Needed to Make This Red White and Blue Cheesecake
You don’t need much special equipment to make Red White and Blue Instant Pot Cheesecake. But a few handy items will make this recipe even easier.
A 7-inch springform pan is the right shape to fit inside the pressure cooking pot. Plus, the spring makes it easy to pop your fully set cheesecake out for display. You can also use a push pan, if you prefer.
A low trivet on the bottom of your pressure cooking pot is the key to steaming the cheesecake under pressure. This results in evenly cooked, tender, and springy cheesecakes every time. (Note: Whether your trivet is made of silicone or metal affects the cook time. This recipe used a metal trivet. If yours is thick silicone, you may need to add an extra minute or two to the cook time.)
A sling is important to to lower the cake pan gently onto the trivet in the pot without spilling. It’s also handy for removing the cheesecake after releasing the pressure. You have lots of premade options, or you can make your own out of aluminum foil.
Take the guesswork out of making cheesecake by using an instant-read thermometer . Your cheesecake is ready to come out of the pressure cooker when the middle is between 140 to 150°F.
Finally, a wire cooling rack will help the cooked cheesecake cool quickly so you can get it in the fridge to set.
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🥧 If you’re interested in more than just pressure cooker recipes, I share my other adventures in the kitchen over at Barbara Bakes. You’ll find some amazing breakfasts and breads, along with the best dessert recipes! Check it out today!