Blueberry Instant Pot Cheesecake (Lightened Up!)

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July is National Blueberry Day and today (July 30) is National Cheesecake Day so I thought, hey, let’s surprise the hubby with his favorite dessert. I’m not a cheesecake fan but he loves nothing better than a rich slice of New York-style cheesecake. Add some fresh blueberries and he’s in heaven.  

I remember picking blueberries when I was growing up – my family would go and pick for hours. My mom would then ‘put up’ dozens of pints so we had the fruit over the winter. Where I live now, there’s no blueberry patches but I sure relish those fond memories.  

Cheesecake can be a touchy dessert to make – and while the Instant Pot definitely makes the cooking time shorter and is a bit more forgiving, make sure you follow the directions carefully. The biggest advice I can give you is to make sure your cream cheese is room temperature before you begin or you’ll risk having lumpy cake! Some recipes call for sour cream, but I substituted Greek yogurt, since it’s a healthier substitute that tastes practically the same. For me, lemon just compliments blueberries so well, so I added lemon extract, but you can double the vanilla extract and eliminate the lemon if desired, or use almond extract for something different. 


  • 16 oz. neufchatel cheese (reduced fat cream cheese)
  • 1 cup plain Greek yogurt
  • 1 tsp vanilla extract
  • 1 tsp lemon extract
  • ½ cup Pyure all purpose sugar substitute
  • 1 TB cornstarch
  • ½ cup melted butter
  • 2 cup graham cracker crumbs (about 2 sleeves)
  • 21 oz blueberry pie filling (canned or make your own with recipe below)
  1. Prepare a 7-inch springform pan with nonstick spray or grease with Crisco
  2. In a mixing bowl, combine cracker crumbs and melted butter. Press mixture into springform pan, being careful not to press too high up on the sides (don’t want a soggy crust). 
  3. In a separate mixing bowl, beat neufchatel cheese on medium speed until fluffy. Make sure cream cheese is room temperature for the smoothest result! Add pyure, cornstarch and almond extract, beating until combined.
  4. Add eggs one at a time, beating just until combined. Stir in Greek yogurt.
  5. Pour mixture into prepared springform pan.
  6. Place 1 ½ cup water in the inner pot of the Instant Pot. Place trivet in Instant Pot and carefully lower springform pan onto trivet.
  7. Set Instant Pot to ‘manual’ for 25 minutes. 
  8. Use natural pressure release. Remove cheesecake. If there is condensation on top of the cake, blot with a paper towel.
  9. Chill for at least 4 hours before serving. Top with blueberry pie filling (recipe below) and serve 

Blueberry Pie Filling

  • 3 pints fresh or frozen blueberries
  • ⅛ cup Pyure baking mix
  • 1 ½ TB cornstarch
  • 1 tsp ground cinnamon (optional)
  • 1/4 cup water
  • 2 TB cold butter, cut into pieces
  • 1 pint fresh blueberries 

Place the 3 pints of blueberries in a medium pan with Pyure, cornstarch, water and cinnamon. Cook over medium-low heat until Pyure is dissolved and pie filling starts to thicken, about 10-15 minutes. Remove from heat, add butter and remaining blueberries, stirring gently until just combined. Cool before topping cheesecake.