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White Chocolate Raspberry Cheesecake starts with a chocolate crust that’s filled with a smooth, white chocolate cheesecake filling, then swirled with a sweet raspberry sauce. This classic cheesecake is easy to make and takes less time in the Instant Pot.
It seems like a lot of bloggers have an Instant Pot cheesecake recipe. I was hesitant to jump on that bandwagon, because frankly, cheesecakes are a lot of work.
They’re pretty finicky, too. If you cook them incorrectly or they cool too fast, you’ll end up with cracks all over the top. That’s why we only have this one, pumpkin cheesecake, on the site. Otherwise we tend to stick to no-bake cheesecakes, or cheesecakes dips (key lime dip and turtle dip are my favorites!).
This cheesecake recipe was supposed to be published in time for Valentine’s Day. However, we ran into a few hiccups during recipe development that needed to be ironed out (I’ll mention those in the tips section). Needless, to say, it’s a tad bit late!
How to Make a Cheesecake in the Instant Pot
Make the Graham Cracker Crust:
For this recipe, I like to use a traditional graham cracker crust that’s baked in the oven. Simply combine the chocolate graham cracker crumbs, granulated sugar, brown sugar, and melted butter in a small bowl.
Transfer the crumb mixture to a spring form or push pan. Then, press the mixture into an even layer using the bottom of a ramekin or heavy drinking glass. It’s okay if the crust goes up the pan a half inch or so.
Place the pan in a pre-heated oven, and bake until the crust has a beautiful, fragrant smell. Remove the crust, and allow it to cool completely before adding the cheesecake filling.
Make the Cheesecake Filling:
In a small microwave-safe bowl, heat the white chocolate. Make sure to stir it in 15 second intervals to prevent burning. Continue to heat until the chocolate is completely melted and smooth. Set aside.
In a separate small bowl, combine the granulated sugar, cornstarch, and salt. Set aside.
Using a stand mixer, or a medium bowl and a hand mixer, beat the cream cheese on low speed until soft and fluffy (about 3 minutes). Add the sugar mixture, and continue to mix on low speed until combined.
Next, add the vanilla and sour cream. Continue to mix until combined but don’t over mix. Add the eggs, one at a time, mixing on low speed between each addition. Lastly, use a spatula to fold in the cooled, melted chocolate.
Pour the filling into the baked crust. Now it’s time to make the raspberry sauce!
How to Make a Raspberry Sauce for Cheesecake:
Make sure the raspberries are fresh. Frozen won’t work as well for this recipe. Wash and dry the berries, then place them in a food processor or food chopper like this one.
Add the sugar, and pulse until the berries and sugar make a puree. Pour the raspberry puree through a sieve to remove any large pieces and seeds.
Use a spoon to drizzle the raspberry sauce over the white chocolate cheesecake. Next, take a knife or toothpick and drag through the sauce in opposite directions to make a swirled design.
Cover the pan with aluminum foil, and make a foil trivet for transferring the pan into/out of the Instant Pot.
How to Cook a Cheesecake:
Place the water and trivet into the Instant Pot. Then carefully lower the cheesecake onto the trivet. Cook on high pressure for 28-35 minutes depending on the pan (see the “Tips” sections below).
After the timer goes off, allow the Instant Pot to naturally release ALL the pressure before opening the valve and removing the lid. Take the cheesecake out of the Instant Pot, and move it to a wire rack.
Let the cheesecake cool at room temperature for an hour before transferring it to the refrigerator to cool completely (about 3-4 hours).
Tips for a Foolproof Instant Pot Cheesecake:
- Cook times may vary depending on the type of pan that’s used. We’ve tested this cheesecake recipe in two different pans, a push pan and a spring form pan. Both were the same size; however, it took the cheesecake 35 minutes to cook in the push pan but only 28 minutes to cook in the spring form pan.
- There will probably be bubbles! As you can see in the photos of the finished cheesecake, there are bubbles. To eliminate as many as possible try gently tapping the pan of pre-cooked cheesecake against the counter a few times. This will help the bubbles rise to the top. Tap the sides of the pan with a wooden spoon, or carefully drag a fork through the top of the cheesecake before applying the raspberry swirl.
- I highly recommend covering the cheesecake with foil while it’s in the Instant Pot. This keeps condensation from dripping onto the cheesecake and leaving pools of water. The foil isn’t necessary, but it’s recommended.
- Don’t over mix the filling! Over mixing adds additional air to the batter which, in turn, results in more bubbles. The end result will be more of a whipped texture instead of a creamy texture.
- Be patient! This is important. I mentioned it in the beginning, and I’ll say it again. Cheesecakes take work and time. To get a good result, be patient and let the cheesecake cool slowly over time. Don’t rush it.
If you like this Instant Pot White Chocolate Raspberry Cheesecake recipe, please leave us a comment and rate the recipe card. You can also find us on Facebook, Pinterest, Twitter and Instagram searching for Berly’s Kitchen!
Looking for more great dessert recipes? You may like one of these!
Instant Pot White Chocolate Raspberry Cheesecake
Chocolate Graham Cracker Crust
- 1 1/4 Cups Chocolate Graham Cracker Crumbs (9 full sheets of graham crackers)
- 2 Tablespoons Granulated Sugar
- 1 Tablespoon Brown Sugar
- 6 Tablespoons Unsalted Butter (melted)
White Chocolate Cheesecake Filling
- 1/3 Cup Granulated Sugar
- 1 Tablespoon Cornstarch
- 1/2 Teaspoon Salt
- 12 Ounces Cream Cheese (softened)
- 1/3 Cup Sour Cream (room temperature)
- 2 Teaspoons Vanilla
- 8 Ounces White Chocolate (melted and cooled to room temperature; baking chocolate not chocolate chips)
- 4 Ounces Fresh Raspberries
- 1/4 Cup Granulated Sugar
Water for the Instant Pot
- 2 Cups Water
Chocolate Graham Cracker Crust
- Preheat oven to 350 degrees. Prepare a 7 x 3-inch push pan or spring form pan by greasing the bottom and sides with butter then lining them separately with parchment paper.
- In a small bowl, combine the graham cracker crumbs, granulated sugar, brown sugar, and melted butter.
- Pour the crust mixture into the pan and press into place. Come up the sides barely (¼ to ½ an inch at most). Place the pan in the oven and bake for 10-12 minutes or until the crust becomes fragrant. Remove the pan from the oven and allow to cool completely before filling.
White Chocolate Filling
- In a small bowl, combine the granulated sugar, cornstarch, and salt. Set aside.
- Using a hand mixer or stand mixer, beat the cream cheese until well mixed and fluffy. Add the sugar mixture and mix until combined. Next, add the vanilla and sour cream. Continue to mix until combined but don’t over mix.
- Add the eggs, one at a time, mixing between each addition. Last, use a spatula to fold in the melted chocolate. Pour the filling into the cooled crust.
- Place the raspberries and sugar into a food processor and pulse until a puree forms. Pour the mixture through a mesh sieve or strainer to remove seeds.
- Drizzle or dot the raspberry puree over the top of the filling, and use a sharp knife or toothpick to swirl the mixture into the cheesecake batter.
- Cover the cheesecake loosely with foil.
Cook the Cheesecake
- Place a trivet in the bottom of the Instant Pot along with 2 cups of water. Use a foil sling to lower the cheesecake onto the trivet.
- Close the lid and set to sealing. Use the manual/pressure cook button to adjust the time to 28-35 minutes (depending on pan **See Notes and/or post). After the time is up, allow a full natural release before opening the lid. Carefully remove the cheesecake from the Instant Pot and set on a cooling rack and remove foil.
- Allow to cool at room temperature for 1 hour before transferring to the refrigerator. The cheesecake needs to cool/set in the refrigerator for an additional 2-4 hours before serving.
- Top with whipped cream, white chocolate shavings, or fresh raspberries before serving. Keep refrigerated for up to 3 days.