Instant Pot Raspberry Cheesecake

slice of cheesecake with raspberry swirl

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!

Course Dessert

Cuisine American, Holiday

Keyword cheesecake, Instant Pot, Instant Pot Raspberry Cheesecake, raspberry

Prep Time 15

Cook Time 34

Cooling/Chilling Time 6

Total Time 6 49

Servings

Calories 440kcal

Author Stacey aka the Soccer Mom

Cost $8

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
¼ cup unsalted butter melted

For the Vanilla Cheesecake

16 oz cream cheese softened
½ 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