Instant Pot White Chocolate Raspberry Cheesecake

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 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! 

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.

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.

Raspberry Swirl Topping

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

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.

• 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. 

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.

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.

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.

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.

Popular Instant Pot Cheesecake Recipes

• Instant Pot Strawberry Vanilla Cheesecake (Step-By-Step Recipe)
• Instant Pot Raspberry Lemonade Cheesecake
• Instant Pot Peach Cheesecake (Light & Healthy )
• Instant Pot Lemon Cheesecake (Keto, Gluten-Free)
• 15+ Incredible Instant Pot Cheesecake Recipes
• 35 Instant Pot Desserts That Are Totally Drool-Worthy

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.

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.