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Red White and Blue July 4th Instant Pot Cheesecake

There’s no dessert more classic or satisfying than a creamy cheesecake, especially when it’s crafted to reflect a patriotic celebration. This Red, White, and Blue Instant Pot July 4th Cheesecake is the ultimate favorite treat to enjoy on Independence Day or Memorial Day, and it’s surprisingly easy to make!

Red White and Blue July 4th Instant Pot Cheesecake

Story Time: My First Cheesecake Adventure

I first braved the realm of cheesecake baking during my maternity leave when I was looking to expand my self-taught baking skills. I was surprised to learn that crafting the perfect cheesecake required both skill and an impressive quantity of cream cheese. The baking part proved challenging as well; seismic cracks appeared on top of the cheesecake, but it was a delicious dessert nonetheless – especially after being generously covered with fresh strawberries.

Fortunately, this Instant Pot cheesecake recipe erases the need for special equipment and long cooking times. It’s a straightforward, easy dessert that still manages to impress at your July 4th celebrations or any patriotic celebration.

Ingredients for Red, White, and Blue Instant Pot CheesecakeRed White and Blue July 4th Instant Pot Cheesecake

Crust

•    1½ c. graham cracker crumbs

•    6 tbsp. butter (melted)

•    ½ c. brown sugar

Cheesecake

•    24 oz. cream cheese (softened)

•    1 c. granulated sugar

•    3 tbsp. all-purpose flour

•    ¾ c. sour cream

•    1 tsp. raspberry extract (or flavor of choice)

•    3 lg. eggs (room temp.)

Red White and Blue July 4th Instant Pot CheesecakeTopping

•    8 oz. cream cheese (softened)

•    1 c. granulated sugar

•    1/8 tsp. salt

•    1 tsp. clear vanilla extract (can use regular vanilla but topping will be not as white)

•    1½ c. heavy whipping cream

•    1 pint fresh raspberries

•    ¼ c. fresh blueberries

How do you make this July 4th perfect treat?

Crust

  1. Spray the bottom and sides of a 7-inch cheesecake pan with a non-stick cooking spray.
  2. Mix together the graham cracker crumbs, butter and brown sugar until combined.
  3. Press the mixture into the bottom and about 1-inch up the sides of the pan.
  4. Place crust in the freezer while preparing the filling.

Red White and Blue July 4th Instant Pot CheesecakeCheesecake

  1. Mix cream cheese and granulated sugar until light and fluffy.
  2. Add sour cream, flour, and raspberry extract and mix until smooth.
  3. Add one egg at a time and mix after each until combined.
  4. Pour mixture into prepared pan.
  5. Add 1 cup of water to the bottom of your Instant Pot. Place the cheesecake pan on a trivet or sling and lower into the pot. Seal pot and cook at high pressure for 45 minutes. Allow to sit for 10-minutes, then manually release remaining pressure.  Cool on wire rack, then remove from pan.

Topping

  1. Beat heavy cream until stiff peaks form
  2. In a separate large bowl, combine cream cheese, sugar, salt and vanilla. Beat until smooth.
  3. Fold the whipped cream into the cream cheese mixture.
  4. Spread the mixture thickly onto the top of the cheesecake.
  5. Arrange the raspberries on the top of the cake in the shape of a star. You can use a toothpick to outline the star before placing the raspberries. Leave an area in the center to fill in with blueberries.
  6. Place blueberries in the center area, as many as you like.
  7. Chill cheesecake for several hours before serving.

Red White and Blue July 4th Instant Pot CheesecakeFAQs About Making this July 4th Cheesecake

Q: When is the best time to serve this Instant Pot cheesecake?

A: This cheesecake is the perfect dessert for an Independence Day BBQ or gathering. Its patriotic colors make it a fun dessert to serve for any July celebration.

Q: How can I store the cheesecake?

A: Store the cheesecake in an airtight container in the refrigerator. It will stay fresh for up to a week.

Q: Can I use a different crust?

A: Yes, you can switch out the graham cracker crust for an Oreo cookie crust or any cookie crust of your choice.Red White and Blue July 4th Instant Pot Cheesecake

Tips and Tricks for the Best July 4th Cheesecake

  1. Use a springform pan that fits comfortably in your Instant Pot. This makes removing the cheesecake a breeze.

  2. Be sure to have all your ingredients at room temperature. This ensures a smooth, well-mixed batter.

  3. Add a water bath to the Instant Pot before baking. This keeps the atmosphere moist and helps prevent the top of the cheesecake from cracking.

  4. For best results, use an electric mixer or hand mixer on low speed to mix the cream cheese mixture. Overbeating can lead to a less creamy cheesecake.

  5. Top with fresh berries for added flavor and festive appeal. You can also add blue sprinkles for extra fun.

Variations on This July 4th Cheesecake Recipe

  1. Try using lemon juice instead of raspberry extract for a tangy twist.

  2. You could make mini versions of this cheesecake using cupcake liners in a muffin tin. This gives you a perfect size for individual servings.

  3. For a cheesecake with a festive appearance throughout, divide the cheesecake batter into three separate bowls. Add blue food coloring to one portion and red food coloring to another, leaving the last bowl plain. Layer the different colored batters in the springform pan, starting with the red cheesecake layer, followed by the plain, and finally the blue layer.

  4. Try making a flag cheesecake by arranging the fresh fruit in the shape of a flag on top of the cheesecake.

Enjoy this sweet, patriotic dessert! Don’t forget to take pictures and share your delicious creation on social media. Be sure to tag us so we can see your festive Fourth of July Cheesecake Cake! If you are looking for more amazing recipes be sure to check out 50+ Easy and Festive 4th Of July Food Ideas!

Red White and Blue Instant Pot Cheesecake
Yield: 8-10 servings

Red White and Blue Instant Pot Cheesecake

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes

This delicious red white and blue cheesecake is so good for your Independence Day desserts table!

Ingredients

  • Crust
  • • 1½ c. graham cracker crumbs
  • • 6 tbsp. butter (melted)
  • • ½ c. brown sugar
  • Cheesecake
  • • 24 oz. cream cheese (softened)
  • • 1 c. granulated sugar
  • • 3 tbsp. all-purpose flour
  • • ¾ c. sour cream
  • • 1 tsp. raspberry extract (or flavor of choice)
  • • 3 lg. eggs (room temp.)
  • Topping
  • • 8 oz. cream cheese (softened)
  • • 1 c. granulated sugar
  • • 1/8 tsp. salt
  • • 1 tsp. clear vanilla extract (can use regular vanilla but topping will be not as white)
  • • 1½ c. heavy whipping cream
  • • 1 pint fresh raspberries
  • • ¼ c. fresh blueberries

Instructions

    Crust

    1. Spray the bottom and sides of a 7-inch cheesecake pan with a non-stick cooking spray.
    2. Mix together the graham cracker crumbs, butter and brown sugar until combined.
    3. Press the mixture into the bottom and about 1-inch up the sides of the pan.
    4. Place crust in the freezer while preparing the filling.

    Cheesecake

    1. Mix cream cheese and granulated sugar until light and fluffy.
    2. Add sour cream, flour, and raspberry extract and mix until smooth.
    3. Add one egg at a time and mix after each until combined.
    4. Pour mixture into prepared pan.
    5. Add 1 cup of water to the bottom of your Instant Pot. Place the cheesecake pan on a trivet or sling and lower into the pot. Seal pot and cook at high pressure for 45 minutes. Allow to sit for 10-minutes, then manually release remaining pressure.  Cool on wire rack, then remove from pan.

    Topping

    1. Beat heavy cream until stiff peaks form
    2. In a separate large bowl, combine cream cheese, sugar, salt and vanilla. Beat until smooth.
    3. Fold the whipped cream into the cream cheese mixture.
    4. Spread the mixture thickly onto the top of the cheesecake.
    5. Arrange the raspberries on the top of the cake in the shape of a star. You can use a toothpick to outline the star before placing the raspberries. Leave an area in the center to fill in with blueberries.
    6. Place blueberries in the center area, as many as you like.
    7. Chill cheesecake for several hours before serving.

    Nutrition Information

    Yield

    12

    Serving Size

    1

    Amount Per Serving Calories 725Total Fat 50gSaturated Fat 29gTrans Fat 1gUnsaturated Fat 16gCholesterol 185mgSodium 437mgCarbohydrates 63gFiber 2gSugar 51gProtein 9g

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