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Home » Instant Pot Recipes » Desserts

Instant Pot White Chocolate Raspberry Cheesecake

Published: Mar 21, 2022 · Modified: Jan 8, 2024 by Irena Macri · This post may contain affiliate links · 7 Comments

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This Instant Pot White Chocolate Raspberry Cheesecake is an easy pressure cooker cheesecake recipe for any time of the year but especially summer! It's smooth and creamy with the rich flavor of white chocolate and the tang and aroma of berries. Includes step-by-step photos and recipe video.


Instant Pot Raspberry White Chocolate Cheesecake
JUMP TO
  1. Instant Pot Raspberry Cheesecake
  2. Ingredients For White Chocolate Raspberry Cheesecake
  3. Watch The Video
  4. How To Make This Instant Pot Cheesecake
  5. Cheesecake Making Tips
  6. How To Store Cheesecake
  7. Full Recipe
  8. Instant Pot Raspberry White Chocolate Cheesecake
  9. Instant Pot Cheesecake FAQs

Instant Pot Raspberry Cheesecake

This smooth, creamy Instant pot cheesecake is packed full of raspberries and white chocolate. It’s the perfect dessert for showing off summer berries — strawberries or blueberries work just as well! 

While white chocolate sounds rich and decadent, this raspberry cheesecake is actually quite light and fluffy and not too heavy. 

White chocolate is melted and whipped into the filling. Raspberry sauce is swirled into the batter together with a few fresh berries. The finished cheesecake is decorated with a mountain of fresh berries and extra white chocolate drizzle. Give it a whirl! 

Instant Pot White Chocolate & Raspberry Cheesecake

Ingredients For White Chocolate Raspberry Cheesecake

  • For the crust: Classic combination of graham crackers, butter and a touch of salt. You can also use gluten-free or low-carb/sugar-free crackers if needed. 
  • Cheesecake filling: Cream cheese, sour cream (adds a tang and is lighter than heavy cream), white chocolate, vanilla, eggs and sugar. For a low-sugar/low-carb version, you can use sugar-free sweetener instead. In addition, raspberry jam or preserves are used to make the swirl sauce.
  • Garnishes:  Fresh raspberries (some are also used inside the filling) and extra white chocolate for the drizzle. Mint is lovely as a garnish with chocolate and berries.
Ingredients for raspberry white chocolate cheesecake

Watch The Video


How To Make This Instant Pot Cheesecake

You will find the full recipe with ingredients and nutritional breakdown in the recipe card below. Here are some step-by-step photos of how to make white chocolate raspberry cheesecake in the Instant Pot. We used a 6-quart Instant Pot, trivet, foil sling and a 7" springform cake pan (plus extra foil for covering the pan).

Before You Start

Bring all refrigerated ingredients to room temperature (cream cheese, sour cream, eggs, butter). This will allow you to get the cheesecake batter smoothly mixed without over-mixing.

Making Cheesecake Crust

  • Step 1. In a food processor, pulse the graham crackers until you get a fine crumb. Add in melted butter and salt and pulse until well combined.
  • Step 2. Prepare a 7” springform pan by spraying with nonstick spray. Pour the graham cracker crumbs into the bottom of the springform pan and using a clean hand or the back of a spoon press the crumbs down to form the crust, going up the sides a little bit. Place the pan in the freezer until you are finished with the filling.
 Making cheesecake crust with graham crackers - step 1
 Making cheesecake crust with graham crackers - step 2
Graham crackers crumbs in the springform cake pan
How to make cheesecake crust with graham crackers

Raspberry Swirl Topping

In a small bowl, combine the raspberry preserves and water and stir well to thin it out. Set aside.

Making raspberry swirl topping

Making The Cheesecake Filling

  • Step 1. Add the softened cream cheese into a large mixing bowl (or a bowl of a stand mixer with a paddle attachment) and whip/beat 3-4 minutes on a low setting or until there are no lumps and the cream cheese is nice and smooth.
  • Step 2. Scrape the sides of the bowl and add the sugar and mix for an additional 1-2 minutes. 
  • Step 3. Then, add the sour cream and vanilla extract. Mix until just combined, continue with low to medium setting.
Cream cheese in a bowl to make the filling
Whipping cream cheese for cake filling
Add sugar to cream cheese and whisk
Add sour cream and vanilla to the cheesecake filling
  • Step 4. Add the melted chocolate and mix until just combined. You can melt it in a microwave or in a double bowl over boiling hot water. Give the bowl a final scrape along the sides and the bottom making sure there are no lumps, if there are, mix for a few additional minutes.
  • Step 5. Add the eggs one at a time making sure to incorporate each fully before adding the other. DO NOT OVER MIX.
  • Step 6. Finally, fold in 10-15 raspberries through the mix. For this step, you can also do it after adding the filling to the pan and inserting/submerging the raspberries. 
Add melted white chocolate to the cream cheese filling
Making cheesecake filling with white chocolate
Adding eggs one at a time to the cheesecake filling
Raspberry white chocolate cheesecake filling

Assembling The Cheesecake

Remove the crust from the freezer and add in the filling. Drizzle the raspberry preserves on top and using a butter knife or toothpick swirl the preserves into the rest of the batter.

Remove cheesecake crust from freezer
Raspberry swirl in a cheesecake

Pressure Cooking The Cheesecake

  • Step 1. Add 1 cup of water to the Instant Pot. Place the trivet inside. Using a piece of aluminum foil, make a sling by folding long end to long end and place on top of the trivet and allow to come up along the sides of the pot.
  • Step 2. Cover the cheesecake completely in aluminum foil making sure to seal well around the top of the pan. Place the springform on top of the sling. Lock the lid. 
  • Step 3. Set your Instant Pot to manual high pressure for 40 minutes with a natural release at the end.
  • Once you can open the lid, remove the cheesecake and allow it to cool at room temperature. Once it is at room temperature add to the refrigerator and let chill for at least 4 hours but best overnight.
Make a foil sling to put inside the Instant Pot
Cover cheesecake with foil and place inside the Instant Pot
Pressure cooker cheesecake for 40 minutes on HIGh
Cooked cheesecake in the Instant Pot

Decorating The Cheesecake

Decorate with more raspberries and either white chocolate shavings OR drizzle with melted white chocolate over fresh raspberries on top. You can also sprinkle some icing sugar for that powdered snow effect.

Raspberries on top of white chocolate cheesecake
White chocolate drizzle on raspberries

Cheesecake Making Tips

  • Make sure eggs, cream cheese and sour cream are at room temperature for best smoothest cheesecake results. Place the above ingredients on the counter ahead of time to reach room temperature. Time-Saving Trick: Put the cream cheese in a Ziploc bag and place it in warm water (not hot) for 10 minutes. Add the eggs to the warm water and let sit for another 5 minutes. 
  • Be sure to not over mix the eggs. Whisk them in just enough to incorporate.
  • Cover the cheesecake with foil to catch any pressure cooking condensation drop.
  • Adding hot water to the Instant Pot will make the pressure build up faster and reduce amount of condensation.
  • Allowing the raspberry cheesecake to chill overnight allows for the best results.
  • You can use substitutes like sugar-free sweeteners, low-fat cream cheese or light sour cream, gluten-free crackers to modify the recipe to suit your dietary needs.

How To Store Cheesecake

  • Cheesecakes store very well which means you can easily make it ahead of time for an event. But, you cannot store a cheesecake at room temperature or on your counter as you may do with other kinds of cakes.
  • Allow the cheesecake to cool completely on the counter and then pop it in the fridge for another hour to set. If you want to serve it in a day or two, don't decorate it just yet as the fruit will be not keep as well or for as long.
  • You can store the cheesecake in an airtight cake container or you can wrap in plastic. Don't worry if it touches the top of the cake as it will be decorated. Store in the refrigerator for up to 5 days and in the freezer for 2-3 months (best to wrap in plastic for the freezer).
  • To eat out of the fridge, remove the cheesecake 30 minutes before consuming to bring it back to room tempearture for best texture. To eat out of the freezer, thaw out in the fridge overnight or on the countertop for about 2-3 hours.
  • More info on how to store a cheesecake here.

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Full Recipe

Find the full list of ingredients, instructions, and a nutritional breakdown below. If you have questions or cook this recipe, please let us know in the comments, and make sure to rate this recipe so it’s easy for others to find.

Instant Pot Cheesecake With White Chocolate & Raspberries

Rate This Recipe

4.67 from 6 votes

Instant Pot Raspberry White Chocolate Cheesecake

Make your tastebuds sing with this Instant Pot raspberry white chocolate cheesecake recipe featuring fresh berries and a chocolate drizzle. This smooth and creamy dessert is super delicious and will be a total hit. We used a 6-quart Instant Pot with a 7" springform cake pan, trivet and foil. 
Print Recipe Pin Recipe
Prep Time20 minutes mins
Cook Time1 hour hr 5 minutes mins
Total Time1 hour hr 25 minutes mins
Servings: 9 8-10 servings
Calories: 576kcal

Ingredients

Crust

  • 1 package graham crackers
  • 4 tablespoons butter melted
  • ¼ teaspoon salt

Swirl topping:

  • 2 tablespoons raspberry preserves or jam
  • 1-2 tablespoons water to thin it out

Filling:

  • 16 oz. cream cheese 2 packages, softened
  • ¼ cup white sugar
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • 4 oz. white chocolate about ¾ cup, melted and cooled
  • 3 eggs at room temperature
  • 2 cups raspberries 1 for the filling and 1 for garnish
  • Extra white chocolate for garnish

Instructions

Before you begin

  • Bring all refrigerated ingredients to room temperature (leave on the counter for 15-20 minutes).

Crust:

  • In a food processor, pulse the graham crackers until you get a fine crumb. Add in melted butter and salt and pulse until well combined.
  • Prepare a 7” springform pan by spraying with nonstick spray. Pour the graham cracker crumbs into the bottom of the springform pan and using a clean hand or the back of a spoon press the crumbs down to form the crust, going up the sides a little bit. Place the pan in the freezer until you are finished with the filling.

Topping:

  • In a small bowl, combine the raspberry preserves and water and stir well to thin it out Set aside.

Filling:

  • Add the softened cream cheese into a large mixing bowl (or a bowl of a stand mixer with a paddle attachment) and whip/beat 3-4 minutes or until there are no lumps and the cream cheese is nice and smooth.
  • Scrape the sides of the bowl and add the sugar and mix for an additional 1-2 minutes. Then, add the sour cream and vanilla extract. Mix until just combined.
  • Add the melted chocolate and mix until just combined.
  • Give the bowl a final scrape along the sides and the bottom making sure there are no lumps, if there are, mix for a few additional minutes.
  • Add the eggs one at a time making sure to incorporate each fully before adding the other. DO NOT OVER MIX.
  • Finally, fold in 10-15 raspberries through the mix. For this step, you can also do it after adding the filling to the pan and inserting/submerging the raspberries. 
  • Remove the crust from the freezer and add in the filling.
  • Drizzle the raspberry preserves on top and using a butter knife or toothpick swirl the preserves into the rest of the batter. Cover the cheesecake completely in aluminum foil making sure to seal well around the top of the pan.
  • Add 1 cup of water to the Instant Pot. Place the trivet inside. Using a piece of aluminum foil, make a sling by folding long end to long end and place on top of the trivet and allow to come up along the sides of the pot.
  • Place the springform on top of the sling. Lock the lid. Set your Instant Pot to manual high pressure for 40 minutes with a natural release at the end.
  • Once you can open the lid, remove the cheesecake and allow to cool at room temperature. Once it is at room temperature add to the refrigerator and let chill for at least 4 hours but best overnight. 
  • Decorate with more raspberries and either white chocolate shavings OR drizzle with melted white chocolate over fresh raspberries on top. You can also sprinkle some icing sugar for that powdered snow effect.

Video

Nutrition

Calories: 576kcal | Carbohydrates: 57g | Protein: 10g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 129mg | Sodium: 600mg | Potassium: 265mg | Fiber: 3g | Sugar: 29g | Vitamin A: 1004IU | Vitamin C: 8mg | Calcium: 140mg | Iron: 2mg
CourseDesserts
CuisineAmerican
KeywordCheesecake, Pressure Cooking, Raspberry Cheesecake, White Chocolate Cheesecake
Made this recipe?Mention @instantpoteats or tag #instantpoteats!

Instant Pot Cheesecake FAQs

What size pan to use for Instant Pot cheesecake?

Double-check that your cheesecake pan fits inside of your pressure cooking pot. It needs to allow the steam to rise freely around the sides of the pan. Here are recommended sizes: 3-Quart Instant Pot Mini - use a 5-inch springform pan; some 6-inch springform pans may fit. 6-Quart Instant Pot - use a 7-inch springform pan or push pan. For 8-Quart Instant Pot - use an 8-inch springform or removable bottom pan (push pan). 

How do I know if my cheesecake is ready?

Gently shake the cheesecake pan. If the cheesecake filling looks nearly set and only a small circle in the centre jiggles slightly, it's done. Note that the filling will set even further while cooling down.

What if my cheesecake is undercooked?

Pressure cooker cheesecake making is much more forgiving than the oven method. If after pressure cooking and releasing the pressure it looks like the filling isn't cooked, simply put it back in the Instant Pot and set it for 5 more minutes. The moist environment of the Instant Pot means that it will not dry out if cooked for too long, either.

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Comments

  1. Karen

    February 27, 2023 at 2:41 am

    I'm not sure what went wrong. Made as directed. Instant pot came to pressure no problem. But after the 40 min of cook time and a natural release it was so liquidy still there was no way it was even close to cooked. I even put it back in the instant pot for another 15 min and it still came out so jiggly. I was nervous to put it back in again and thought maybe it would set over time, so I let it cool to room temp then put it in the fridge overnight. Well it was supposed to be my hubby's birthday cake for tonight, and when we cut into it, at least half of it from the middle out was still raw. I am not new to making cheesecakes in the instant pot - I've made over a dozen easily - and this is the first time this has happened. I followed the recipe exactly. It would have been amazing had it actually cooked, but I won't be trying this recipe again.

    Reply
    • Instant Pot Eats

      March 6, 2023 at 4:38 am

      Hey Karen, the only thing I can think about is that the sealing ring wasn't on properly. This has happened to me a couple of times where the Instant Pot has seemingly come to pressure but it wasn't sealed properly so a lot of the pressure was secretly escaping the pot. Was there any present hissing sound while the pot was on? I now always triple check the sealing ring inside the lid is properly inserted. Otherwise, I can't really say that it's the recipe's fault but rather some kind of glitch with the Instant Pot, which we can't really control from behind the screen. I do hope you try making a cheesecake this way again.

      Reply
  2. Cathleen

    August 3, 2022 at 3:27 am

    I had no idea that I could make cheesecake in the Instant Pot before, so I am so glad I came across this recipe! It's a keeper for sure 🙂

    Reply
  3. Mairead

    August 3, 2022 at 3:03 am

    Cheesecake is one of my favorite recipes and this creamy raspberry version is simply delicious. I love the fact it can be cooked in an instant pot.

    Reply
  4. Liza

    August 3, 2022 at 1:24 am

    Fantastic recipe! I had no idea you could cook a cheesecake in the instant pot, which is so great on a hot day. Love the combination of white chocolate, raspberries and cheesecake!

    Reply
  5. Anjali

    August 3, 2022 at 12:41 am

    I had no idea you could make cheesecake in the instant pot!! This looks so delicious - white chocolate and raspberry is one of my favorite combinations. Can't wait to try this soon!

    Reply
  6. Cam

    August 2, 2022 at 11:38 pm

    I was really scared to make a cheesecake in my instant pot but this post was extremely thorough and detailed! The cheesecake turned out perfect and it was so delicious! Will definitely turn to this recipe for the next time I need one!

    Reply

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