Cakes/ Dessert

Instant Pot Chocolate Raspberry Cheesecake Recipe

Indulge in this rich Instant Pot Chocolate Raspberry Cheesecake! This is the best raspberry cheesecake ever and it’s perfect for holidays, parties, or potlucks. Each bite is filled with a creamy chocolate cheesecake filling, raspberries, and a rich chocolate crust. This is the ultimate pressure cooker chocolate raspberry cheesecake and you won’t want to lose this recipe. 

Instant Pot Chocolate Raspberry Cheesecake Recipe

I am a sucker for pretty much all kinds of cheesecake. It doesn’t matter much what the filling or topping is made of if it has the word “cheesecake” in the title you can bet money I am going to be in love with it. This raspberry chocolate cheesecake is seriously one of the very best I have ever sunk my teeth into. I have a pretty good feeling you are going to feel the same way. Let’s get started so you can whip up your own Instant Pot Chocolate Raspberry Cheesecake.

Can I Swap Out The Chocolate Crust In This Cheesecake

Absolutely! You can use any kind of cookies or graham crackers that you want. You’ll simply need two cups of crushed cookies and butter. Then you will have a delicious dessert and it’s completely customizable. 

Can I Use Homemade Raspberry Preserves 

Yep! Using homemade raspberry preserves is a great way to enhance the raspberry cheesecake even more. We use commercially bought preserves because it’s a time saver and I can just grab them at the store. Easy peasy! But homemade preserves are delicious and if you have some on hand, use it up.

Variations To Recipe 

There are lots of lovely things you can do to this pressure cooker cheesecake recipe to make it a little different each time. Add any of these ingredients in the batter or on top as a topping:

  • White Chocolate
  • Peanut Butter Chips
  • Nuts
  • Crushed Candy Bars, Hersey, Reese’s or anything else you like
  • Strawberry preserves
  • Blueberry preserves

Can You Freeze Cheesecake with Raspberry Preserves on Top 

Yes, you will simply need to wrap the raspberry cheesecake up tightly with plastic wrap. Then place the cheesecake in an airtight container and it will last 2-3 months. Thaw in the fridge until it’s ready to eat. It’s good when it’s still a little frozen, but it’s up to you when you want to indulge in it!

Occasions to Serve Up This Cheesecake 

It’s great to serve this cheesecake for family reunions, anniversary dinners, weddings, birthday parties, dinner parties, community events, or literally any other reason or occasion is great for this Instant Pot chocolate raspberry cheesecake. 

Why Do You Have To Let Cheesecake Sit in Fridge Overnight 

It’s vital to allow the cheesecake to sit up overnight because it gives it time to finish setting up. If you skip this step then you will end up with a cheesecake that falls apart and it’s near as appetizing. 

Ingredients

Crust ingredients

  • Crushed Oreos
  • Unsalted butter, melted

Chocolate cheesecake ingredients

  • Cream cheese, softened
  • Sour cream
  • Sugar
  • Cocoa powder
  • Large eggs
  • Semi sweet chocolate chips, melted
  • Vanilla

Chocolate Whipped Cream ingredients

  • Heavy whipping cream
  • Cocoa powder
  • Powdered sugar
  • Medium piping bag fitted with a star tip

Topping ingredients

  • Smuckers Raspberry Preserves
  • Fresh raspberries for topping

How To Make

Crust Directions

Step 1. Begin with lining the bottom of a 6-inch springform pan with parchment paper. Then spray the sides with non-stick baking spray. 

Step 2. Crush up the Oreo cookies until they are like sand texture. It works great to put them in a food processor or use a rolling pin to crush them.

Step 3. Pour in the melted butter to make the cookie crust. 

Step 4. Gently press down the crushed Oreos using your fingers and then place mixture in freezer while you are working on the cheesecake.  

Chocolate cheesecake Directions

Step 1. Beat together the cream cheese, sugar, and sour cream in a mixing bowl until combined and smooth. 

Step 2. Beat in the cocoa powder, melted chocolate and vanilla slowly. Mixing until it is combined. 

Step 3. Slowly beat in 1 egg at a time until combined after each egg. Be sure not to overmix as it will create air in the cheesecake. 

Step 4. Pour your cheesecake batter into the springform pan, and cover tightly with foil. 

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b.

Step 5. Pour in 1 cup of water into the Instant Pot, and then place trivet into the pot. Add the cheesecake pan. 

Step 6. Close the lid on your pressure cooker and make sure the valve is set to seal. 

Step 7. Cook on high pressure for 35 minutes, with a natural release of 20 minutes. 

Step 8. Carefully remove the lid and use a paper towel to dab onto the foil to remove condensation.

Step 9. Remove the cheesecake from the pot and place onto a wire rack and allow to cool for around an hour. 

Step 10. Cover the cheesecake and store in the fridge for 24 hours so it sets up. 

Chocolate Whipped Cream Directions

Step 1. Prepare the chocolate whipped cream by mixing the ingredients in a stand mixer on medium speed.

Step 2. Whip until it begins to thicken up, then increase speed to high until stiff peaks are formed. 

Step 3. Scoop the homemade whipped cream into a piping bag, for decorating your cheesecake. 

Topping Directions

Step 1. Scoop ¼ – ½ C of the preserves onto the top of the cheesecake and smooth evenly. 

Step 2. Then pipe dollops of whipped cream around the edge of the raspberry chocolate cheesecake.

Step 3. Top with fresh raspberries on top of the whipped cream

Step 4. Cut, serve, and enjoy!

Now, remember to save this recipe on Pinterest for later 🙂

 

Instant Pot Chocolate Raspberry Cheesecake

Instant Pot Chocolate Raspberry Cheesecake

Cook Time: 55 minutes
Inactive Time: 1 days
Total Time: 1 days 55 minutes

Instant Pot Chocolate Raspberry Cheesecake is a chocolate cheesecake that is made with a cookie crust. Topped with raspberry preserves and fresh raspberries. Slice into this incredible pressure cooker chocolate cheesecake.

Ingredients

Crust ingredients

  • 2 C crushed oreos
  • ¼ C unsalted butter, melted

Chocolate cheesecake ingredients

  • 2 - 8oz cream cheese, softened
  • ½ C sour cream
  • ⅓ C sugar
  • 2 tbsp cocoa powder
  • 2 large eggs
  • ½ C semi sweet chocolate chips, melted
  • 1 tsp vanilla

Chocolate Whipped Cream ingredients

  • 1 C heavy whipping cream
  • ¼ C cocoa powder
  • ¼ C powdered sugar
  • 1 medium piping bag fitted with a star tip

Topping ingredients

  • 1 - 18oz Smuckers Raspberry Preserves
  • 1 - 4oz container of fresh raspberries for topping

Instructions

Crust Directions

  1. Start by lining the bottom of a 6 inch springform pan with parchment paper and spray the sides with pam baking spray. 
  2. Now you will crush up 24 Oreo cookies until they are like sand texture. You can use a rolling pin to crush or a food processor. 
  3. Now mix in your melted butter to make the cookie crust. 
  4. Press down the crushed Oreos and then place mixture in freezer while you are working on the cheesecake.  

Chocolate cheesecake Directions

  1. Using a large mixing bowl, beat together the cream cheese, sugar, and sour cream until combined and smooth. 
  2. Slowly begin to beat in the cocoa powder, melted chocolate and vanilla. Mixing until it is combined. 
  3. Slowly beat in 1 egg at a time until combined after each egg. Do not overmix as it will create air in the cheesecake. 
  4. Pour your cheesecake into the pan, and cover tightly with foil. 
  5. Add 1 cup of water into the Instant Pot, and then place trivet into the pot. Put the springform pan with cheesecake on top of trivet.
  6. Close the lid on your pressure cooker and make sure the valve is set to seal. 
  7. Select high pressure for 35 minutes, with a natural release of 20 minutes. 
  8. Remove the lid and use a paper towel to dap onto the foil to remove condensation.
  9. Carefully remove from the pot and place onto a wire rack and allow to cool for around an hour. 
  10. Then cover the cheesecake and store in the fridge for 24 hours so it sets up. 

Chocolate Whipped Cream Directions

  1. To make the chocolate whipped cream you will mix ingredients in a stand mixer on medium speed. 
  2. Whip until it begins to thicken up, then increase speed to high until stiff peaks are formed. 
  3. Scoop your homemade whipped cream into a piping bag, for decorating your cheesecake. 

Topping Directions

  1. Scoop out ¼ - ½ C of the raspberry preserves onto the top of the cheesecake and smooth evenly. 
  2. Now you can pipe dollops of whipped cream around the edge of the raspberry chocolate cheesecake.
  3. Top with fresh raspberries on top of the whipped cream
  4. Cut and serve!

Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

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  • Peach Cobbler CheesecakeThere is nothing better in the fall then some of this peach cobbler cheesecake. It’s rich, creamy, and so yummy!

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  • Blueberry Lemon Cheesecake BarsWe go wild for anything with blueberries and lemons. It’s a wonderful combination and I think you are going to want to eat it over and over again.

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