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 minutesminutes
Cook Time 34 minutesminutes
Cooling/Chilling Time 6 hourshours
Total Time 6 hourshours49 minutesminutes
Servings 8
Calories 440kcal
Author Stacey aka the Soccer Mom
Cost $8
Equipment
Instant Pot
Electric mixer
Ingredients
For the Raspberry Sauce
1cupraspberriescan use fresh or frozen
3Tablespoonssugar
For the Crust
2cupscrushed graham cracker crumbs
¼cupunsalted buttermelted
For the Vanilla Cheesecake
16ozcream cheesesoftened
½cupsugar
1TablespoonCornstarch
2large eggs
2teaspoonvanilla 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.