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Red White and Blue Instant Pot Cheesecake

This Red White and Blue Instant Pot Cheesecake is super festive and easy to make. Celebrate Independence Day with this fun treat!

The first time I tried to make cheesecake was when I was on maternity leave. I had just started my cupcake business and I was looking to expand my self taught baking skills.

I didn’t realize 2 things: 1) How much skill it took to make the perfect cheesecake and 2) how much actual cream cheese it takes to make a full cheesecake!

Putting together the ingredients for the cheesecake was easy, it was the baking part that got me. There are so many different ways to make a cheesecake! Who Knew!

From doing a water bath, to leaving the cheesecake in the oven while it’s off for a few hours, to buying special equipment. The first few times I made it, I had full seismic cracks in the top of the cake. It looked awful, but it tasted great!! Plus, it was definitely covered with strawberries. 🙂

The best part about Instant Pot Cheesecake is that you don’t have to worry about special equipment, or even long cook times. This recipe is super easy to execute plus it looks great for your July 4th Celebrations!

What ingredients are in this Red White and Blue Instant Pot Cheesecake?


  • 1½ c. graham cracker crumbs
  • 6 tbsp. butter (melted)
  • ½ c. brown sugar


  • 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.)


  • 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

When should you serve this instant pot cheesecake?

July 4th is a great day because red white and blue! This is great for an independence day BBQ or get together.

Enjoy and be sure to let me know what you think!

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


  • 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



    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.


    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.


    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.

    Did you make this recipe?

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