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Lemon Blueberry Cheesecake JENRON DESIGNS

Instant Pot Lemon Blueberry Cheesecake Bundt

Course Dessert
Cuisine Southern
Keyword Blueberry, Cakes, Cheesecake, Instant Pot, Lemon
Prep Time 10 minutes
Cook Time 10 minutes
Natural Release Time 20 minutes
Total Time 40 minutes
Servings 4 People
Calories 320kcal
Author Jennifer Gainer


  • Instant Pot 3 Qt. Mini ( Recipe Can be doubled for larger size Instant Pots)
  • Cooking Trivet
  • Flower Bundt Cake Pan
  • Microplane


  • 1 package Martha White Blueberry Cheesecake Muffin Mix
  • 1/2 cup Milk
  • 1 Large Lemon Zested & Juiced
  • 1/2 cup White Chocolate Chips
  • 1/2 cup Confectioners Sugar
  • 1 can Olive Oil Spray


  • Zest your entire lemon, then slice in half and juice completely.
  • Mix muffin mix, half a cup of milk, 1 tsp lemon zest and 2 tbsp of fresh lemon juice in a bowl. Then stir in 1/2 cup of white chocolate chips.
  • Grease flower bundt pan with a olive oil cooking spray prior to adding my batter.
  • Add cooking trivet and 1/2 cup of water in the base of Instant Pot and place bundt pan on top.
  • Cook at High Pressure Manual Cook for 10 Minutes, then allowed to natural vent and rest for 20 minutes.
  • While the cake is baking make the icing drizzle with all of the remaining lemon zest and lemon juice and approximately 1/3 cup of confectioners sugar. If you drizzle is to thin add more if it is too thick thin with a tsp of water until you reach a syrup consistency.
  • Once your cake is completely cooled, invert the flower bundt pan onto a plate or cake dish and drizzle with the lemon icing.