I’ve been craving a blueberry cheesecake, one with the blueberry flavor consistently throughout it. Now, I can have 6 of them, in mini 4 inch form. Each Instant Pot Blueberry Mini Cheesecake is worth about 2 slices of cheesecake. The smaller but not tiny size of these mini cheesecakes makes them extra special gifts. Everyone loves getting their own personal cheesecake, especially when it’s more than 2 bites worth. That is, if you are wanting to share your cheesecake (I won’t tell if you keep them all for yourself). And yes, you can fit all 6 mini spring from pans into your 8 quart Instant Pot, very snugly.
Freeze Dried Blueberry Powder
I have found freeze dried blueberry powder to be the best way to add concentrated natural blueberry flavor, without adding any extra moisture or seeds. You can also use freeze dried blueberries and use a food processor to break them down to closer to a powder consistency. I choose to buy the powder rather than the whole freeze dried fruit for these purposes, as it is more cost effective for me. The whole freeze dried berries are great to keep around for other purposes (such as topping yogurt). While I currently get my freeze dried blueberry powder at Whole Foods, I have also found it online at Amazon. I have previously made a full size oven version of Blueberry Cheesecake, using this same product.
I've been craving a blueberry cheesecake, one with the blueberry flavor consistently throughout it. Freeze dried blueberry powder brings the concentrated and bright blueberry flavor, naturally. Now, I can have 6 of them, in mini 4 inch form.
- 1.5 cups graham crackers crushed about 1 package
- 1/2 cups almonds finely chopped
- 6 Tablespoons butter unsalted melted
- 1 Tablespoon granulated sugar
- 1 pinch kosher salt
- 24 ounces cream cheese softened
- 1/2 cup freeze dried blueberry powder or use finely crushed freeze dried blueberries
- 3/4 cup granulated sugar
- 2/3 cup all-purpose flour
- 1/2 cup milk
- 3 whole eggs
- 1/8 teaspoon kosher salt
- 1 1/2 teaspoon pure vanilla extract
- 1 batch whipped cream optional, for topping
- fresh blueberries optional, for topping
Prepare 4 inch spring form pans (6 of them) by placing a round of parchment paper in the bottom (or grease well).
Combine all crust ingredients (crushed graham crackers, sugar, salt, walnuts, and melted butter) until thoroughly mixed. Divide equal between spring forms pans, and press crust mixture evenly and firmly into them.
Combine sugar, flour, salt and blueberry powder. Ensure blueberry powder has evenly dispersed in mixture (this helps to mix it, without clumping).
Start mixing cream cheese, to break it up. Slowly start adding in the blueberry powder/flour/sugar/salt mixture, stopping to scrape the sides of the bowl as needed. Mix thoroughly.
Slowly add milk and vanilla extract, while mixing on a slow speed. Mix until completely smooth, scraping sides of bowl if needed.
Add eggs, one at a time, mix until just until completely combined.
Pour base/batter evenly between each of the six prepared crusts, in spring form pans.
Cover each spring form with foil. Place trivet into inner pot of 8 quart Instant Pot or similar pressure cooker. Add one cup of water into inner pot. Place each covered spring form pan into inner pot, on trivet with 3 spring form pans per layer. It is a tight fit, and you have to make sure that the hinges are not against edges or against other spring form pans. The second layer should be stacked so that the centers of each spring form side on top of the sides of the lower layer. Each layer forms a triangle, second layer is rotated from the first.
Cook cheesecakes on Steam function for 15 minutes, and 15 minutes of natural pressure release (then release any remaining pressure, if any remains). Remove cheesecakes from inner pot (I used my canning jar lifter/grabber).
Once cool enough to handle, run a knife between the edge of the cheesecakes and the edge of the spring form pans. Allow to finish cooling to room temperature before releasing edge of spring form from base.
Leaving cheesecake on base of pan, wrap with plastic wrap. Refrigerate cheesecake for about 6 hours or overnight, before removing cheesecakes from spring form pan bases and/or serving.
Blueberry Glaze (optional)
Combine powdered sugar and freeze dried blueberry powder.
Add half of milk, while stirring. Try to incorporate as much of the powdered sugar as you can. Stir in vanilla extract.
While stirring, slowly start adding in remainder of milk. I wanted a consistency that can be poured but not overly runny. You can use more or less milk than directed, to achieve your desired results.
Garnish with whipped cream and fresh blueberries, and serve.
I prefer to use freeze dried blueberry powder (because of more even consistency and it's more cost effective), but you can also use whole freeze dried blueberries that have been finely crushed.
You can also check out the full sized oven version of this recipes in my Red White and Blue Cheesecake Trio post.
I use homemade whipped cream, and you can find the recipe at KaylasFoodObsession.com
Other KFO Recipes
You can check out my full cheesecake recipe list at KFO Cheesecake Tips and Recipe List page. This includes other Instant Pot mini cheesecake recipes (such as Citrus and Vanilla Bean).
If you are interested in my full list of Instant Pot/electric pressure cooker recipes, check out my KFO Electric Pressure Cooker/Multi-function Cooker Obsession and Recipes page