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Slice of cheesecake on blue plate

White Chocolate Raspberry Cheesecake In The Instant Pot

This recipe is a perfect melding of flavors of white chocolate raspberry and cheesecake.
Prep Time 10 mins
Cook Time 34 mins
Total Time 44 mins
Course Dessert
Cuisine American
Servings 6

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 cheesecakeĀ 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.
Keyword cheesecake, instant pot, pressure cooker, dessert, cheesecake recipe, white chocolate raspberry cheesecake