Instant Pot Raspberry Cheesecake
This Instant Pot Raspberry Cheesecake is both easy and delicious! A no bake crust, cream cheese filling and real fruit topping make this cheesecake a winner!
Raspberry Swirl Cheesecake โ in the Instant Pot!
This easy Instant Pot Raspberry Cheesecake is seriously so easy to make! This decadent cake recipe is just what you need for the holidays, or whenever you need a quick and easy from-scratch recipe.
This tangy yet sweet cheesecake is the perfect recipe to make with your pressure cooker. Crunchy crust, fluffy vanilla cheesecake, and a sweet swirl of real raspberry filling, what’s not to love??
If you love cheesecake, but don’t want to spend up to two hours baking it, you’ve got to try this recipe! This cheesecake takes only 30 minutes to “bake” in an Instant Pot!
Even better, it has a no-bake crust, so you don’t have to use your oven at all! You can cook this decadent dessert start to finish in your pressure cooker!
What is So Special About Instant Pot Cheesecakes?
There are a few advantages to making cheesecake in the Instant Pot, or pressure cooker:
- It’s faster. “Baking” a cheesecake in the Instant Pot takes about half the time as a traditional oven โ 30 minutes in the Instant Pot compared to an hour (or more) in the oven.
- It’s foolproof. The Instant Pot provides more even cooking that most ovens. Our oven at home has a couple “hot spots” that cook faster, so we always have to rotate our baked goods. The Instant Pot is hands-off once you get it going.
- It’s delicious. The Instant Pot creates a texture that is almost fluffy, so it’s perfect when you want something that feels lighter than heavy dense cheesecakes you might get elsewhere.
Ingredients
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For the Raspberry Sauce
- 1 cup fresh or frozen raspberries
- 3 Tablespoons granulated sugar
For the Crust
- 2 cups crushed graham cracker crumbs
- ยผ cup unsalted butter, melted
For the Vanilla Cheesecake
- 16 oz cream cheese, softened
- ยฝ cup sugar
- 1 Tablespoon Cornstarch
- 2 large eggs
- 2 teaspoon vanilla extract
Kitchen Tools Used
- Instant Pot
- 7.5โณ Spring form panย โ The official Instant Pot spring form pan is 7.5โณ but you can use an 7โณ or 8″ size if that fits and that is what you have on hand.
- Stand mixerย โ We bought our KitchenAid mixer refurbished and saved a lot of money that way!
Directions
As far as cheesecake recipes go, this is an easy one! However, like any cheesecake, you’ll need to allow for a few hours of chilling time. Be sure to plan accordingly!
1. Make the Raspberry Sauce
Puree raspberries and sugar in a blender or food processor. To remove the seeds, pour raspberry puree through a strainer and into a small bowl. Set aside.
2. Prepare the Crust
Line the bottom of a 6-inch springform pan with parchment paper and spray the sides with non-stick cooking or baking spray.
Stir together the melted butter and the crushed Oreos in a large bowl, then press the crust into the bottom of your prepared pan.
Chill pan in freezer while you prepare the cheesecake mixture.
3. Mix the Cheesecake Batter
In a small mixing bowl, whisk together sugar and cornstarch.
Pour the sugar mixture into the bowl of your stand mixer (or large bowl using an electric hand mixer) and beat together with cream cheese until smooth.
Add the eggs one at a time, mixing as you go. Add vanilla extract.
4. Bake the Cheesecake
Remove the pan with crust from freezer and pour the cheesecake filling on top. Drop the raspberry sauce on top of the cheesecake in a few large dollops and use a butter knife to swirl into the batter. Just a couple quick flicks of the knife will be plenty โ if you stir it too much the cheesecake may turn pink!
Place a trivet into the pot of your Instant Pot and pour 1 1/2 cups of water into the pot.
Cover your cheesecake with foil and place on top of the trivet. Place the lid on the pot.
Select manual/high pressure and cook for 34 minutes. When the timer goes off, use natural pressure release.
After the cheesecake has cooled, remove from Instant Pot and place it on a wire rack on the counter to finish cooling to room temperature.
Chill in the refrigerator for 6-8 hours, or overnight if time allows.
Our Favorite Toppings
When you’re ready to serve your cheesecake, it is totally delicious as-is. However, you can also add your favorite toppings! We love to serve each slice with fresh raspberries, whipped cream, and mint (I have tons of mint growing in my garden!)
You could also add a drizzle of white chocolate sauce or make extra raspberry puree for a topping!
Try These Instant Pot Cheesecake Recipes Too:
Or These Easy Instant Pot Desserts:
- Instant Pot Apple Cake
- Instant Pot Apple Dumplings
- Instant Pot Mango Coconut Bundt Cake
- Instant Pot Angel Food Cake
Grab a free printable copy of our Instant Pot Raspberry Cheesecake Recipe:
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Instant Pot Raspberry Cheesecake
Equipment
- Instant Pot
- Electric mixer
Ingredients
For the Raspberry Sauce
- 1 cup raspberries can use fresh or frozen
- 3 Tablespoons sugar
For the Crust
- 2 cups crushed graham cracker crumbs
- ยผ cup unsalted butter melted
For the Vanilla Cheesecake
- 16 oz cream cheese softened
- ยฝ cup sugar
- 1 Tablespoon Cornstarch
- 2 large eggs
- 2 teaspoon vanilla extract
Instructions
For the Raspberry Sauce
- Puree raspberries and sugar in a blender or food processor.
- Pour through a mesh strainer to remove seeds.
For the No-Bake Crust
- Line the bottom of your spring form pan with parchment paper. Spray with non stick baking spray.
- Mix together the melted butter and the crushed Oreos in a large bowl, then press this crust mixture into the bottom of your prepared pan.
- Place pan in freezer while you make cheesecake batter.
For the Vanilla Cheesecake
- In a small bowl, whisk together the sugar and cornstarch.
- Add this sugar mixture to a large bowl with softened cream cheese. Beat together until smooth.
- Beat in the eggs one at a time, then add the vanilla extract.
Building and Baking The Cheesecake
- Pour the cheesecake batter into your chilled crust.
- Add raspberry sauce to top of cheesecake in a few large dollops. Swirl with a butter knife.
- Place trivet into bowl of Instant Pot along with 1 1/2 cups of water.
- Cover pan with foil and place onto the trivet. Secure lid on Instant Pot and cook using manual/high pressure for 34 minutes.
- When timer goes off, use natural pressure release.
- When cheesecake has cooled enough to handle, move to a wire rack on counter to cool to room temperature.
- Move to the fridge to chill for 6-8 hours, or overnight.
Nutrition
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Hi, I’m getting ready to make this yummy looking cheesecake. In the ingredient list you list graham cracker crumbs. In the assembly instructions you say Oreo crumbs. I’m assuming you can do either?
It should say graham cracker crumbs, but I bet Oreo crumbs would taste great too!