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Instant Pot White Chocolate Raspberry Cheesecake 

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Instant Pot White Chocolate Raspberry Cheesecake

I really am a fan of cheesecake. In fact, I love chocolate cheesecake and today we have a fantastic white chocolate and raspberry cheesecake instant pot recipe to share with you.

This Instant Pot Cheesecake Recipe is not easy but tastes delicious and you can make it in less than an hour. It’s a great party dish and dessert to make for family and friends.

raspberry

Why You’ll Love This Recipe

  • Decadent and Delicious: A perfect blend of sweet white chocolate and tangy raspberries.
  • Quick and Easy: The Instant Pot makes cheesecake-making a breeze, saving you time.
  • Impressive Dessert: Its stunning appearance makes it ideal for special occasions or parties.

Instant Pot Cheesecake Crust Ingredients

  • Crushed Oreos: They form the decadent, crunchy base of your cheesecake, adding a chocolatey contrast to the creamy filling.
  • Sugar: This key ingredient sweetens the cheesecake, ensuring a delightful balance with the tart raspberries and tangy cream cheese.
  • Unsalted Butter, Melted: The butter helps to bind the crushed Oreos together to create a sturdy crust, while also contributing richness to the dessert.

Line a 8inch springform pan with parchment paper and spray the sides with pam baking spray.

Using a food processor, grind up about 24 oreos until sand like crumbs.

Pour crumbs into bowl.

Mix in the sugar and melted butter.

Press the crust into the springform pan and up the sides of the pan.

Instant Pot Cheesecake Crust Ingredients.

Place in the freezer while you make the raspberry sauce and cheesecake mixture.

Raspberry Sauce Ingredients

  • Fresh or Frozen Raspberries: These add a burst of tangy fruitiness that beautifully offsets the sweetness of the white chocolate.
  • White Chocolate Cheesecake: The title ingredient, it’s the creamy, sweet, and indulgent heart of this dessert.
  • Eggs: Crucial for setting the cheesecake, they give it its classic smooth, dense texture.
  • Cornstarch: It acts as a stabilizer, ensuring your cheesecake has a firm yet creamy consistency.
  • Salt: A pinch enhances all the flavors in the cheesecake, making them more pronounced and balanced.
  • Cream Cheese: This is the backbone of any cheesecake, providing a rich, creamy, and slightly tangy flavor that pairs perfectly with the sweet white chocolate.
  • Sour Cream: Adds a touch more tang and creaminess to the cheesecake filling, enhancing its overall texture and flavor.
  • Pure Vanilla Extract: Vanilla deepens the flavor profile of the cheesecake, complementing the sweetness of the white chocolate.
  • White Chocolate Chips, Melted: They infuse the cheesecake with a sweet, creamy flavor that makes this dessert uniquely indulgent and irresistible.

How to Make Chocolate Raspberry Cheesecake in the Instant Pot?

Using a small bowl, whisk together sugar, cornstarch and salt.

Using a large mixing bowl and hand mixer, beat the cream cheese until smooth and fluffy.

Beat in the sugar mixture until combined.

Beat in the sour cream and vanilla until combined.

Beat in the eggs, 1 at a time until combined after each egg.

Fold in the melted chocolate until combined.

Building and Baking the Swirl Cheesecake.

Pour the half of the cheesecake mixture into the crust

IP copcat ccf rasp cheesecake ip 2

Pour half of the raspberry sauce into the cheesecake mixture and pull a knife through to make a swirl.

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Top with remaining cheesecake mixture. 

Top with remaining raspberry sauce and pull a knife through to make a swirl. 

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Cover with foil.

Place trivet into the pot of the instant pot.

Pour 1 ½ C of water into the pot.

Place the cheesecake onto the trivet and place the lid on the pot.

Press manual/high pressure for 34 minutes.

When the beeper goes off, allow for a natural release .

Once the cheesecake has cooled, remove from the pot and place on the counter to cool completely.

Place into the fridge overnight.

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Top with fresh whipped cream and enjoy!

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For More Instant Pot Recipes Check Out the Following:

Instant Pot White Chocolate Raspberry Cheesecake 

Instant Pot White Chocolate Raspberry Cheesecake 

Yield: 6-8
Prep Time: 20 minutes
Cook Time: 34 minutes
Total Time: 54 minutes

If you are looking for unique and yet a dessert that has an exceptional taste, then try this Instant Pot White Chocolate Raspberry Cheesecake Recipe.

Ingredients

  • 1 ¼ C crushed oreos
  • 2 tbsp sugar
  • 6 tbsp unsalted butter, melted
  • 6 oz fresh or frozen raspberries
  • ¼ C sugar
  • White Chocolate Cheesecake
  • ⅓ C sugar
  • 2 eggs
  • 1 tbsp cornstarch
  • ½ tsp kosher salt
  • 2 – 8oz cream cheese
  • ⅓ C sour cream
  • 2 tsp pure vanilla extract
  • 8oz white chocolate chips, melted

Instructions

  1. In making the crust. First is line a 8inch springform pan with parchment paper and spray the sides with pam baking spray.
  2. Using a food processor, grind up about 24 Oreos until sand like crumbs. Pour crumbs into bowl. Mix in the sugar and melted butter. Press the crust into the springform pan and up the sides of the pan.
  3. Place in the freezer while you make the raspberry sauce and cheesecake mixture.
  4. Now, with making the Chocolate Raspberry Cheesecake, using a small bowl, whisk together sugar, cornstarch and salt.
  5. Using a large mixing bowl and hand mixer, beat the cream cheese until smooth and fluffy.
  6. Then beat in the sugar mixture until combined. Beat in the sour cream and vanilla until combined. Beat in the eggs, 1 at a time until combined after each egg. Fold in the melted chocolate until combined.
  7. Pour the half of the cheesecake mixture into the crust. Pour half of the raspberry sauce into the cheesecake mixture and pull a knife through to make a swirl. Top with remaining cheesecake mixture. Top with remaining raspberry sauce and pull a knife through to make a swirl. 
  8. Cover with foil. Place trivet into the pot of the instant pot. Pour 1 ½ C of water into the pot. Place the cheesecake onto the trivet and place the lid on the pot. Press manual/high pressure for 34 minutes. When the beeper goes off, allow for a natural release .
  9. Once the cheesecake has cooled, remove from the pot and place on the counter to cool completely. Place into the fridge overnight.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 895Total Fat: 63gSaturated Fat: 35gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 203mgSodium: 524mgCarbohydrates: 76gFiber: 3gSugar: 64gProtein: 12g

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