Lemon Blueberry Cheesecake (instant pot recipe)

Crust

Cheesecake

  • 16 ounces room temp cream cheese
  • 2 eggs + 1 yolk room temp
  • 1/4 cup heavy whipping cream
  • 1/2 cup + 2T sweetener of choice
  • 1tsp vanilla
  • A pinch of kosher salt or pink salt

 Instructions for crust

  1. Prepare mix as directed on the pouch, flatten dough into instant pot pan

 Instructions for cheesecake layer

  1. Cream together your softened cream cheese, heavy whipping cream, sweetener, vanilla, & salt
  2. Add your eggs + yolk and mix them in.
    *note do not over mix. You just want to incorporate the eggs in.
  3. To add flavoring use 10 drops of blueberry, 6 drops of coconut, 1 squirt of lemon juice (oooflavors) and about a 1/4 tsp of lemon extract.
  4. After mixing, add in about a 1/2 cup of blueberries.
  5. Cook in instant pot for 35 minutes on manual and 20 on natural release.
  6. Leave in the fridge for 24 hours. Enjoy

Takes 5, Serves 12 people.

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