Name: Instant Pot White Chocolate Raspberry Cheesecake
Prep time: 20 min
Cook time: 34 min
Total time: 54 min
Yield: 6
Ingredients: For crust:; 1 ¼ C crushed oreos; 2 tbsp sugar; 6 tbsp unsalted butter, melted; For Raspberry Sauce:; 6 oz fresh or frozen raspberries; ¼ C sugar; Using a food processor or blender, blend together the raspberries or sugar until pureed; Pour into a strainer to remove the seeds; Set aside; 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

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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.

*I use affiliate links in this post. If you buy anything from my links I will earn a small commission*

Contents

Instant Pot Cheesecake Crust Ingredients

1 ¼ C crushed oreos
2 tbsp sugar
6 tbsp unsalted butter, melted

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.

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

Raspberry Sauce Ingredients

6 oz fresh or frozen raspberries
¼ C sugar
Using a food processor or blender, blend together the raspberries or sugar until pureed
Pour into a strainer to remove the seeds
Set aside
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

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

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.

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.

Top with fresh whipped cream and enjoy!

For more Instant pot recipes check out the following:

Yield: 6-8

Instant Pot White Chocolate Raspberry Cheesecake

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.

Prep Time 20 minutes

Cook Time 34 minutes

Total Time 54 minutes

Ingredients

For crust:
1 ¼ C crushed oreos
2 tbsp sugar
6 tbsp unsalted butter, melted
For Raspberry Sauce:
6 oz fresh or frozen raspberries
¼ C sugar
Using a food processor or blender, blend together the raspberries or sugar until pureed
Pour into a strainer to remove the seeds
Set aside
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

In making the crust. First is 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.

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

Now, with making the Chocolate Raspberry Cheesecake, 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.

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.

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.

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.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 898Total Fat: 63gSaturated Fat: 35gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 203mgSodium: 524mgCarbohydrates: 77gFiber: 3gSugar: 65gProtein: 12g

About Angela Milnes

Angela Milnes is a Qualified Early Years Teacher who has specialised in teaching. She has a wealth of experience teaching young children and adults. Angela has also taught cooking classes and loves to share both family recipes and easy instant pot recipes here on The Instant Pot Table. Follow her on Pinterest!

Instant Pot White Chocolate Raspberry Cheesecake