Instant Pot White Chocolate Raspberry Cheesecake
Servings: 8 Servings
Ingredients
Chocolate Graham Cracker Crust
- 1 ¼ cups chocolate graham cracker crumbs 9 full sheets of graham crackers
- 2 tablespoons granulated sugar
- 1 tablespoon light brown sugar
- 6 tablespoons unsalted butter melted
White Chocolate Cheesecake Filling
- ⅓ cup granulated sugar
- 1 tablespoon cornstarch
- ½ teaspoon salt
- 12 ounces block-style cream cheese softened
- ⅓ cup sour cream room temperature
- 2 large eggs
- 2 teaspoons vanilla extract
- 8 ounces white chocolate baking chocolate melted and cooled to room temperature
Raspberry Sauce
- 4 ounces fresh raspberries
- ¼ cup granulated sugar
Water for the Instant Pot
- 2 cups water
Instructions
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.1 ¼ cups chocolate graham cracker crumbs, 2 tablespoons granulated sugar, 1 tablespoon light brown sugar, 6 tablespoons unsalted 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.⅓ cup granulated sugar, 1 tablespoon cornstarch, ½ teaspoon salt
- 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.12 ounces block-style cream cheese, ⅓ cup sour cream, 2 teaspoons vanilla extract
- Add the 2 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.2 large eggs, 8 ounces white chocolate
Raspberry Sauce
- 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.4 ounces fresh raspberries, ¼ cup granulated sugar
- 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.2 cups water
- 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.
Notes
- The calories listed are an approximate and based on the ingredients used and servings listed. The calories do not include additional garnishments or toppings.
- Cook times may vary depending on the type/style of pan used. A 7 x 3-inch spring form pan resulted in a 28 minute cook time while a 7 x 3-inch push pan resulted in a 35 minute cook time. See links in post for exact brands.
- Cooling time may vary. Cheesecake should be completely cooled before serving.
- See post for tips and best practices.
- An Oreo cookie crust may be substituted for the graham cracker crust. We have not tried this method and cannot speak to the exact amount of cookies that would be required.
Nutrition Facts
Instant Pot White Chocolate Raspberry Cheesecake
Serving Size
1 slice
Amount per Serving
Calories
560
% Daily Value*
Fat
37
g
57
%
Saturated Fat
21
g
105
%
Trans Fat
0.3
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
11
g
Cholesterol
118
mg
39
%
Sodium
441
mg
18
%
Potassium
192
mg
5
%
Carbohydrates
51
g
17
%
Fiber
1
g
4
%
Sugar
42
g
47
%
Protein
7
g
14
%
Vitamin A
966
IU
19
%
Vitamin C
4
mg
5
%
Calcium
123
mg
12
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
