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Instant Pot White Chocolate Raspberry Cheesecake: Yum

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Discover a delightful treat with our Instant Pot White Chocolate Raspberry Cheesecake. This easy recipe blends creamy white chocolate and tart raspberries in your Instant Pot, promising a delicious experience without the hassle. Elevate your sweet treats effortlessly!

Instant Pot White Chocolate Raspberry Cheesecake Recipe.

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.

Recipe Ingredients

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.
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 White Chocolate Raspberry Cheesecake?

Step One: Prepare Pan

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

Step Two: Grind Oreos

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

Step Three: Mix Chocolate Cookie Crust Ingredients

Mix in the sugar and melted butter with the Oreo crumbs.

Step Four: Press Crust

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

Step Five: Freeze Crust

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

Step Six: Combine Dry Ingredients

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

Step Seven: Beat Cream Cheese Mixture

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

Step Eight: Incorporate Sugar Mixture

Beat in the sugar mixture until combined.

Step Nine: Add Sour Cream and Vanilla

Beat in the sour cream and vanilla until combined.

Step Ten: Mix In Eggs

Beat in the eggs, one at a time, ensuring each is combined before adding the next.

Step Eleven: Fold In Melted Chocolate

Fold in the melted chocolate mixture until combined.

Step Twelve: First Layer of Cheesecake

Pour half of the cheesecake mixture into the prepared crust.

IP copcat ccf rasp cheesecake ip 2

Step Thirteen: Add Raspberry Sauce

Pour half of the raspberry sauce over the cheesecake layer and use a knife to create a swirl effect.

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Step Fourteen: Add Remaining Cheesecake

Top with the remaining cheesecake batter.

Step Fifteen: Final Raspberry Swirl

Add the remaining raspberry sauce and use a knife to create the final swirl effect.

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Step Sixteen: Prepare For Cooking

Cover the cheesecake with foil. Place a trivet into the Instant Pot and pour 1 ½ cups of water into the pot.

Step Seventeen: Cook Cheesecake

Place the cheesecake onto the trivet, cover the Instant Pot, and set it to manual/high pressure for 34 minutes. When done, allow for a natural release of pressure.

Step Eighteen: Cool Cheesecake

After the cheesecake has cooled in the pot, remove it and let it cool completely on the counter.

Step Nineteen: Refrigerate Overnight

Place the cooled cheesecake in the fridge overnight before serving.

IP copcat ccf rasp cheesecake 2 5

Cooking Tips

  • Cream Cheese: Ensure the cream cheese is at room temperature before mixing to achieve a smooth and creamy cheesecake filling.
  • Fresh Fruit: Opt for fresh raspberries when available for the sauce to enhance the tanginess of this raspberry cheesecake.

Optional

  • Cocoa Powder: Consider adding 1-2 tablespoons of cocoa powder to the Oreo crust mixture for a deeper chocolate flavor that complements the white chocolate and raspberry layers.

Substitution

  • Sweetened Condensed Milk: For a creamier texture and richer flavor in your white chocolate raspberry cheesecake, you can substitute the sugar with an equal amount of sweetened condensed milk.
  • Raspberry Puree: Can be a delightful substitution for raspberry sauce in cheesecake, offering a concentrated burst of flavor.

Variations

  • Nut Toppings: Toasted almonds, pecans, walnuts, or hazelnuts add crunch and nutty flavor to cheesecake. Sprinkle over the top or mix into the crust or batter for extra texture.
  • Chocolate or Caramel Sauce: Drizzling chocolate or caramel sauce over cheesecake elevates its flavor. Whether you like dark, milk chocolate, or caramel, these sauces transform a plain cheesecake into a decadent treat.
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Storage Instructions

  • Store: Store the cheesecake in the fridge for 2-3 days.
  • Freeze: Freeze your raspberry cheesecake for up to 3 months in the freezer.
  • Thaw: For frozen cheesecake, thaw it overnight in the refrigerator and then allow it to sit at room temperature for 20 minutes before serving.

What To Serve With This Recipe?

  • Iced Coffee: Enjoy your White Chocolate Raspberry Cheesecake with a refreshing glass of Skinny Chocolate-Raspberry Iced Coffee for a delightful pairing.
  • Vanilla Bean Whipped Cream: Light and airy, the perfect topping for your indulgent cheesecake.

FAQ’S

Should I Use Full Fat Cream Cheese Or Low Fat Cream Cheese?

For the best texture and flavor in your chocolate raspberry cheesecake, it’s recommended to use full-fat cream cheese. Low-fat cream cheese can result in a less creamy texture and may affect the overall richness of the cheesecake.

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
A creamy and indulgent white chocolate raspberry cheesecake made effortlessly in an Instant Pot for a hassle-free dessert.

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. Line an 8-inch 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.
  3. Mix in the sugar and melted butter with the Oreo crumbs.
  4. Press the crust into the springform pan and up the sides of the pan.
  5. Place the crust in the freezer while you make the raspberry sauce and cheesecake mixture.
  6. Using a small bowl, whisk together sugar, cornstarch and salt.
  7. Using a large mixing bowl and hand mixer, beat the cream cheese until smooth and fluffy.
  8. Beat in the sugar mixture until combined.
  9. Beat in the sour cream and vanilla until combined.
  10. Beat in the eggs, one at a time, ensuring each is combined before adding the next.
  11. Fold in the melted chocolate mixture until combined.
  12. Pour half of the cheesecake mixture into the prepared crust.
  13. Pour half of the raspberry sauce over the cheesecake layer and use a knife to create a swirl effect.
  14. Top with the remaining cheesecake batter.
  15. Add the remaining raspberry sauce and use a knife to create the final swirl effect.
  16. Cover the cheesecake with foil. Place a trivet into the Instant Pot and pour 1 ½ cups of water into the pot.
  17. Place the cheesecake onto the trivet, cover the Instant Pot, and set it to manual/high pressure for 34 minutes. When done, allow for a natural release of pressure.
  18. After the cheesecake has cooled in the pot, remove it and let it cool completely on the counter.
  19. Place the cooled cheesecake in the fridge overnight before serving.

Notes

  • Ensure the cream cheese is at room temperature before mixing to achieve a smooth and creamy cheesecake filling.
  • Opt for fresh raspberries when available for the sauce to enhance the tanginess against the sweet white chocolate.
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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