If you love the combination of white chocolate and raspberry, this is a must-try recipe. I am sharing a recipe for white chocolate raspberry cheesecake made in the Instant Pot.
White Chocolate Raspberry Cheesecake
This recipe for white chocolate raspberry cheesecake is a perfect melding of flavors. Plus it takes less time to cook as it is made right in the Instant Pot!
You can eat on its own or top with some fresh whipped cream and fresh raspberries. We also used a fresh leaf of mint for garnish if you want to dress it up even more.
If you are looking for other cheesecake recipes you can make in the Instant Pot, here are a few others to try.
- Instant Pot Brownie Bottom Cheesecake
- Mint Chocolate Chip Cheesecake In The Instant Pot
- Strawberries And Cream Cheesecake In The Instant Pot
How To Make This Instant Pot Cheesecake:
Line a 7.5-inch springform pan with parchment paper. Then spray (or butter) the sides and paper with baking spray.
Grind cookies in a food processor until they are crumbs. Mix in butter and the sugar. Pack mixture into the springform pan. You want to pack on the bottom and up the sides.
Place in the freezer while you make the rest.
In blender or food processor mix together the raspberries and sugar until pureed. Pour mixture through a strainer to remove seeds. Set the mixture aside.
With a hand mixer or stand mixer beat cream cheese until smooth. Add in sugar, cornstarch, and salt and mix until combined. Mix in vanilla and sour cream until combined. Beat eggs in one at a time until blended.
Fold in melted chocolate. Pour half of the cheesecake mixture into the crust.
Pour half of the raspberry sauce onto the cheesecake filling. Using a fork or knife carefully make a few swirls to mix together. Just make sure not to hit crust.
Then pour the rest of the cheesecake mixture and then the rest of the raspberry and give it a swirl.
Cover pan with foil.
Add one and half cups to the Instant Pot and place the trivet inside. Put cheesecake onto the trivet and put the lid on the pot and close the valve to sealing.
Cook on manual/high pressure for 34 minutes. When done allow for a natural release. Then remove from the pot and allow it to cool on the counter.
After it has cooled place in the fridge overnight to set up all the way before serving. Top with fresh whipped cream and fresh raspberries.
White Chocolate Raspberry Cheesecake In The Instant Pot
Ingredients
Crust:
- 6 Tbsp Butter
- 2 Tbsp Sugar
- 1 1/4 Cups Crushed Oreos about 24 Oreos
Raspberry Sauce:
- 1/4 Cup Sugar
- 6 oz Frozen or Fresh Raspberries
Cheesecake:
- 2 Eggs
- 1 Tbsp Cornstarch
- 1/2 Tsp Salt
- 1/3 Cup Sugar
- 16 oz Cream Cheese
- 8 oz White Chocolate Chips melted
- 1/3 Cup Sour Cream
- 2 Tsp Vanilla Extract
Instructions
Crust:
- Line a 7.5-inch springform pan with parchment paper. Then spray (or butter) the sides and paper with baking spray.
- Grind cookies in a food processor until they are crumbs.
- Mix in butter and the sugar.
- Pack mixture into the springform pan. You want to pack on the bottom and up the sides.
- Place in freezer while you make the rest
Raspberry Sauce:
- In blender or food processor mix together the raspberries and sugar until pureed.
- Pour mixture through a strainer to remove seeds. Set the mixture aside.
Cheesecake:
- With a hand mixer or stand mixer beat cream cheese until smooth.
- Add in sugar, cornstarch, and salt and mix until combined.
- Mix in vanilla and sour cream until combined.
- Beat eggs in one at a time until blended.
- Fold in melted chocolate.
- Pour half of the cheesecake mixture into the crust.
- Pour half of the raspberry sauce onto the cheesecake filling. Using a fork or knife carefully make a few swirls to mix together. Just make sure not to hit crust.
- Then pour the rest of the cheesecake mixture and then the rest of the raspberry and give it a swirl.
- Cover pan with foil.
- Add one and half cups to the Instant Pot and place the trivet inside.
- Put cheesecake onto the trivet and put the lid on the pot and close the valve to sealing.
- Cook on manual/high pressure for 34 minutes.
- When done allow for a natural release.
- Then remove from the pot and allow it to cool on the counter.
- After cooled place in fridge overnight to set up all the way before serving.
- Top with fresh cool whip.
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