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Instant Pot Matcha Green Tea Cheesecake with Blackberry Compote

Instant Pot Matcha Green Tea Cheesecake with Blackberry Compote

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  • Author: Maria
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Instant Pot
  • Cuisine: Fusion
  • Diet: Vegetarian

Description

This Instant Pot Matcha Green Tea Cheesecake with Blackberry Compote is a creamy, elegant dessert that blends earthy matcha flavor with a sweet, tangy blackberry topping. With a chocolate wafer crust and a silky smooth texture, it’s a stunning fusion of East and West flavors made simple in your Instant Pot.

Ingredients

Units Scale
  • 6 ounces chocolate wafer cookies, crushed
  • 2 tablespoons butter, melted
  • 2 (8-ounce) packages cream cheese, room temperature
  • 3/4 cup sugar
  • 1/4 cup coconut milk
  • 1 tablespoon flour
  • 1 tablespoon matcha green tea powder
  • 1 1/2 teaspoons vanilla extract
  • 2 eggs, room temperature
  • 1/2 cup almonds, toasted and finely chopped
  • 1 cup blackberry compote (for topping)

Instructions

  1. Prepare your Instant Pot by placing the trivet inside and adding 1 cup of water. Lightly grease a 7-inch springform pan.
  2. In a food processor, crush chocolate wafer cookies and mix with melted butter. Press the mixture into the bottom of the springform pan and set aside.
  3. In a large bowl, beat cream cheese and sugar until smooth. Add coconut milk, flour, matcha powder, and vanilla extract. Mix until fully combined.
  4. Add eggs one at a time, mixing on low speed just until blended. Pour the filling over the crust and smooth the top.
  5. Cover the pan tightly with foil and place it on the trivet inside the Instant Pot.
  6. Cook on High Pressure for 30 minutes, then allow a 10-minute natural release before removing the lid.
  7. Carefully remove the pan and uncover. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
  8. Before serving, top with blackberry compote and sprinkle with toasted almonds.

Notes

  • Use room-temperature cream cheese and eggs for a smooth batter.
  • Don’t overmix the filling after adding eggs to avoid cracks.
  • Chill the cheesecake thoroughly before slicing for best texture.

Nutrition

  • Serving Size: 1 slice
  • Calories: 410
  • Sugar: 28g
  • Sodium: 210mg
  • Fat: 29g
  • Saturated Fat: 14g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 95mg

Find it online: https://cooktune.com/instant-pot-matcha-green-tea-cheesecake-with-blackberry-compote/