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 OVERVIEW
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 CHOCLATE 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.
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.
RASPBERY 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.
- 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.
- 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.
Instant Pot Raspberry White Chocolate Cheesecake
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8–10 1x
- Category: Desserts
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
Description
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.
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:
- 2 packages cream cheese- softened
- ¼ cup white sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 4 oz. (about ¾ cup) white chocolate – 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.
Keywords: Pressure Cooking, Cheesecake, White Chocolate Cheesecake, Raspberry Cheesecake
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.
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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.
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 🙂
★★★★★
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.
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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!
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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!
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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!
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