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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.

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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!

Yield: 8

Instant Pot White Chocolate Raspberry Cheesecake

instant pot raspberry cheesecake recipe

This is a tasty and delicious recipe for instant pot white chocolate and raspberry cheesecake.

Prep Time 20 minutes
Cook Time 34 minutes
Total Time 54 minutes

Ingredients

  • 1 ¼ C crushed oreos
  • 2 tbsp sugar
  • 6 tbsp unsalted butter, melted
  • 2 eggs
  • 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
  • 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. Instructions For cheesecake base


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

  1. For Cheesecake Mixture

Directions 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 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!

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