Red White and Blue Instant Pot Cheesecake
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
This Instant Pot Cheesecake recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.
🔻 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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Red White and Blue Cheesecake
Red White and Blue Cheesecake with a cookie crust and fresh berry compote is the perfect pressure cooker dessert for the 4th of July, or any patriotic celebration.
Ingredients
- 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
Instructions
- 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.
Notes
If you don’t have a sling, learn to make your own Instant Pot foil sling here.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount 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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I love all you PC cheesecake recipes but this might be the best. I used frozen berries with fresh blueberries for the compote and it is delish! A few minutes in PC and a jar of wonderfulness!
Thanks Jeri! Sounds like a great way to change it up.
Best cheesecake I’ve ever eaten!!! It’s so good it’s dangerous. And could not be any easier. After reading the recipe notes, I decided to pressure 28 minutes. Pure perfection.
Thanks for the rave review Cathy! It really is dangerously delicious and easy.
Tried one of your other cheesecakes and it was amazing! Thank you. In the recipe can heavy cream be used instead of sour cream? If so what would be the amount ?
Thanks Rita! Yes, you can sub 2 tablespoons of heavy cream for the sour cream.
Thank you so much!
Not a baker but this looks too good to pass up! My questionis, can the cheesecake be frozen? Thank you for this recipe and the compote.
Hi Karen – yes, cheesecake freezes and thaws very well in the refrigerator overnight. Enjoy!
Do you think it would be possible to swirl some of the compote throughout the cheese batter to achieve a marbling effect? Or would that prevent the mixture from firming? If I can do it, would I swirl it before cooking, midway or after cooking (when it hasn’t cool and firm yet)? Thanks for sharing this delicious recipe.
Hi Sam – yes, I’ve done it before and it’s a fun effect. Add it in dollops and then use a chopstick or knife to swirl the fruit topping. Here are some examples https://www.barbarabakes.com/heart-shaped-mini-raspberry-swirl-cheesecake/ https://www.barbarabakes.com/raspberry-curd-mini-cheesecakes/ Big long swirls give a bolder effect than little swirls. Then serve more sauce on the plate so your guests can see the pretty swirl. Have fun!
This looks absolutely delicious and so easy that even I can make it. Unfortunately, my pressure cooker just broke. Can this cake be made be made on a stovetop with a regular pot, e.g. a Dutch oven? Since the lid isn’t airtight, pressure obviously won’t build and the temperature will never exceed 212F. Is the additional 20F from 13psi necessary to make this cake? If I can make it on the stovetop, what adjustments do I need to make?
Thanks and Happy 4th of July!
Thanks Sam! If you have an oven, cheesecake is traditionally baked in an oven. Here’s my oven recipe https://www.barbarabakes.com/strawberry-cheesecake-with-an-oreo-cookie-crust/
I made this cheesecake a couple of days ago and took it to work to share. It was wonderful. The only change I made was substituting the vanilla for lemon and it was a Great combination. I also have had the compote on toast and over ice cream. That was very tasty also. Thanks for sharing.
Thanks for sharing Judy! Glad it was a hit at your work. We love it over ice cream too. I’ll have to try it over toast.
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Do you cover the top and bottom with tinfoil
Hi Tammy – I don’t cover the cheesecake in this recipe. You can cover it, but I find it isn’t necessary and have eliminated that step from most of my recipes. If you do cover you’ll need to increase the cook time about 5 minutes.
I made this yesterday and WOW it is delicious! Family all loved it I have a 10 qt pressure cooker and my springform pan is about 10 inches. So I doubled the recipe, covered with paper towels and aluminum foil, cooked for 40 minutes and 10 minute natural release. It was perfectly done. Oh, and just for fun, I made everything in my blendtec blender! I pulsed each egg just once so it wouldn’t over mix them. Thank you for a great recipe and easy to follow instructions.
Hi Morgan – Thanks so much for sharing the cook time for a 10 inch pan and you tip about making it in your Blendtec. So glad you loved the cheesecake!
Hi there! I just tried this recipe. It’s currently out of the Instant Pot and cooling. I was wondering…at which point do I take the spring form perimeter off? Do I leave it on until it’s ready to be served tomorrow? Or do I take it off when I put it in the fridge with the plastic wrap? Thanks!!
Hi MaryAnn – it’s really personal preference. Usually I’ll open the ring after it’s cooled to room temperature and then close it again and cover it with plastic wrap and keep the ring on until it’s time to serve it. It tends to pull away from the edges as it cools. Enjoy!
Made this finally after waiting for the pan to go on sale for Prime Day. Wonderful flavor and texture. Didn’t use the coconut cookies but made a graham cracker crust. I did the prep in my food processor. Crust first, wiped out the bowl and then mixed the cream cheese and sugar, then added the rest of the ingredients, scraped down the bowl once and poured it on top of the crust. Very easy and good!
Thanks Beth! Great idea to use your food processor for both.
OMG The cheesecake is amazing! I have made it several times and it always turns out perfect. The smaller size it’s perfect for my family. ?
Thanks Kim! I love the small size too.
This cheesecake is fabulous! The only adjustments I made were using a graham cracker crust, and cherry pie filling on top.
I’m making cheesecake in my pressure cooker for Valentine’s Day. But I was thinking about making a pretzel crust and berry topping. Love sweet and salty. Thanks
My gluten free neighbor makes a pretzel crust for her pressure cooker cheesecake. It works well. Enjoy!
Could you use the low fat cream cheese? Trying to cut calories but I won’t substitute if it will not be good!!
Hi Julie – others have made it successfully using reduced fat cream cheese. It will be softer, so you may want to cook it a little longer. Let me know how it goes 🙂
I have graham cracker crumbs already on hand – do I need to make any adjustment to the crust? Thanks.
Hi Judy – no, you don’t need to make any adjustments. Enjoy!
I have a 5 1/2″ x 2 1/2″ springform pan. This is my first time making cheesecake in the IP. I have the 6 quart DUO. Can I use the recipe as written or do I have to make reductions in the ingredients? And if so what adjustments do I have to make using the IP. Thanks for your help.
Hi Rose, yes, you’ll need to make reductions in the ingredients or make one 5 1/2″ cheesecake and several small custard cup cheesecakes. Don’t fill the pan more than 2/3 full. I’d try a 15 minute cook time for the 5 1/2″ cheesecake and 5 minutes for custard cups. Enjoy!
Really good…didn’t not cover it, worked out fine.
Anyone want to convert and try this one?
http://www.epicurious.com/recipes/food/views/three-ingredient-japanese-cheesecake-56389916
Thanks Pi! That does sound great. We’ll have to work on it.
Making your cake as I type, I cut the recipe in half ans used a 6×3 cake pan. Should I still cook for 25 mins?
No, you’ll probably need less time. I’d start with 10 minutes and a 10 minute natural release. Then add five minutes and an additional 10 minute release if needed. Let me know how it goes.
Wow, awesome! Thanks for getting back to me. I just turn it off at 15 mins, I will release for 10 and check. Thanks!
Not sure how to check if it’s done. The center looked a little underdone compared to the outer side, so 5 more mins and 10 mins release. I will let you know my friend!
The is so good. I’m not sure why I cut the recipe for the filling in half but next time I’m not. It needs more cheesecake. I did use the graham cracker crust recipe from the heart cheesecake recipe. Thanks
Thanks Patty – so glad it worked out for you. You definitely need more filling next time 🙂
OH MY…. this looks amazing! I just got my pot an hour ago so searching for the yummiest recipes and I think I just found it! I already have the Meyer Lemon cookies so might try those this time but the coconut ones sound Delish! Costco – here i come!
Thank you for sharing.
linda
Thanks Linda! How exciting 🙂 Have fun! Let me know how you like it.
Hi Barbara,
Love you recipes. One question, I have only made one chocolate cheesecake , which cooked for only 15 min. It was creamy & delicious. I want to try your cheesecake but it cooks for 25 min. Will that make it more dense. Please help with my confussion. Thanks
Hi Hope – yes, the longer you cook it the more dense it will be. If you prefer it soft and creamy, you can reduce the cook time to 15 minutes.
This looks amazing! Just got my Instant Pot and am looking at lots of recipes. Very excited to begin using it and this cheesecake is something I’ll try shortly. In the meantime, think you left off the hyperlink to the sling gadget. :^)
Thanks Christine! It pretty much is amazing 🙂 I’ve added the link to the sling in the recipe https://www.pressurecookingtoday.com/pressure-cooker-tip-using-a-foil-sling/. Have fun with your new Instant Pot!
Hi Barbara…..I want to purchase a pan to make your cheesecakes but I don’t want a non-stick pan. What I found was a 6×3 anodized aluminum springform pan from Fat Daddio’s and a 7×3 anodized aluminum push bottom chessecake pan from Fat Daddio’s as well. Your recipes call for a 7 inch springform pan. Would either of the pans I mentioned work with your recipes….thanks, Barbara…Diana
Hi Diana – either of those pans would work just fine. Some like the push pan better, but I prefer a springform pan. The 6″ will make a little taller cheesecake and you may need to add a minute or two. It’s just a matter of preference really. 🙂
This is an electric pressure cooker recipe?
All my recipes are written for the electric pressure cooker, but most will work just fine in a stove top pressure cooker as well.
This was awesome! Used the thin Meyer Lemon cookies from Costco since we didn’t have the coconut ones. Already made your compote the other day soooo, perfecto!
PS…for some reason my Stovetop PC went dry and I had to open it and add 1 1/2 c. water extra. Are your cheesecake recipes for instant pots only? Do they take a different amount of water?
So glad you loved it – thanks Lisa! Meyer lemon cookies sound like a great addition. Some stovetop PC’s don’t seal as tightly as the Instant Pots, so if you know that yours has more evaporation, you may need to add more liquid to my recipes. You can test you PC by just boiling water for 5 minutes and measure it to see how much you’re losing. It could also be that you didn’t get a good seal when you were cooking this cheesecake.
Thanks for the tip Barbara! I have a feeling that the seal, like you said wasn’t very good. I have made many of your PC Cheesecakes and never had to add more than 1c. water to it. Sooo, I will be making your Oreo cookie next time we have a sweet tooth and I can check (keep an eye on it) to see if I may need more water. I will also put some oil around the rubber seal. If that doesn’t work, I will buy a new rubber seal. Thanks for the info again! Happy PC’ing!
I made this today and it came out perfect! I can always count on your recipes to work. My husband really likes those Costco cookies too. Thank you!
Thanks Denise! That’s so nice of you to let me know. I hope Costco continues to carry the cookies 🙂
No Costco. Please give variations for those who don’t have access to this wonderful store.
Hi Colleen – Trader Joe’s sells a coconut cookie thin that is similar. But if you don’t have a Costco, you probably don’t have a Trader Joe’s either. So any crisp cookie that you like should work.
I have used biscotti before for the crust and there are so many variations of them anymore. Or I think on any grocery shelf is Anna’s Swedish Cookies, Almond thins – they would be super yummy as well.
That is one beautiful cheesecake and perfect for the upcoming holiday. I love fresh berries as a topping too so I know that compote of yours was the perfect addition. My pressure cooker cheesecakes don’t look as perfect as yours do-I’m still working on that-but they sure do taste good. 🙂
We don’t have a Costco close by so have never heard of those cookies. I know they have some kind of thin something or other that I’ve seen in passing at the grocery store here-brownie thins I think they are. I’ll have to look closer the next time I’m there.
Hi Barbara,
Definitely a cheesecake lover here!! hehe~
This Red White and Blue Cheese cake looks really delicious.
Love that you substituted the graham cracker with the toasted coconut cookie thins.
Thanks for the recipe. Pinning it right away! 😀
Amy