Instant Pot Raspberry Cheesecake Recipe 

This rich and decadent Instant Pot Raspberry Cheesecake Recipe is just what you need. This raspberry cheesecake is easy, homemade, and the perfect holiday dessert for all occasions. When you buy into this homemade raspberry cheesecake, you won’t even believe that it was made from scratch. 

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Instant Pot Raspberry Cheesecake Recipe

I have tried a lot of cheesecakes in my time, and raspberry cheesecake has always been one of my go to recipes. There’s something about the creaminess of the cheesecake combined with the sweet and tangy raspberries that drive me wild. The flavor is so incredible an unforgettable I make this recipe all the time.

So if you’ve never made a cheesecake in your pressure cooker before, now is the time to head on into the kitchen and get started making this raspberry cheesecake instant pot recipe. I promise you won’t regret it the first time you take a forkful of this pressure cooker raspberry cheesecake.

It would be very unlikely that I would ever taste of cheesecake that I didn’t like. But this cheesecake is so amazing I would be crazy not to share the recipe with you. So, if you are heading out to a party or you’re inviting friends over for dinner, this instant pot raspberry cheesecake is the perfect thing to serve. Plus, since you’re cooking a cheesecake in your pressure cooker, you don’t even need to heat up your house. 

Can I Use Fresh Raspberries Instead of Frozen 

Yes, the wonderful thing about this cheesecake is how versatile the recipe is. You can easily swap out fresh raspberries for frozen, or frozen for fresh. Both work very well and will always give you a creamy, rich, and velvety dessert you won’t be forgetting about. 

Variations To Recipe 

This instant pot cheesecake recipe can easily be adjusted to give yourself some variety of the flavors. You can actually swap The Raspberries for any kind of berry that you like. Strawberries, blueberries, and even blackberries would all go perfectly in this cheesecake recipe. Additionally, you can swap out the graham crackers for any of your favorite cookies.

Vanilla wafers, Oreos, or any other cookie that you think would make a good crust would work. You could also add chocolate chips, white chocolate chips, or crushed candy bars to the cheesecake as well. Another fun option would be to melt some white chocolate and drizzle it over the cheesecake right before serving.

It’s a fun way to add some extra charm and elegance to this recipe. 

Tips For Making Cheesecake In Instant Pot 

I know it can be a little bit intimidating, making cheesecake in your instant pot for the first time. So I have a few tips to help you get started, so you can have the best results possible.

The most and important thing is to make sure that you adequately cover the cheesecake before you begin cooking it. You can cover it with a piece of aluminum foil, and that will work perfectly. You just don’t want water or condensation to fall onto the actual cheesecake. So after you remove the lid of the instant pot, you want to make sure to dry it off before you take the cheesecake out of the pan. 

Another very and important step is to make sure to let the cheesecake sit in the refrigerator overnight. I know it can be very tempting, and you’ll want to eat the cheesecake right away, but it’s so and essential to let it set up all the way. Keeping it cold in the refrigerator is the number one way to help the cheesecake set up properly. 

Storing Cheesecake 

This instant pot raspberry cheesecake needs to be refrigerated. You should never let any kind of cheesecake sit out for longer than 2 hours at a time. If you do, bacteria will start to grow, and the cheesecake will begin to spoil. If the cheesecake is ever going to be sitting out for longer than 2 hours, your best bet is to keep the cheesecake on ice. The cheesecake will last in the refrigerator for 4 to 5 days. 

Does Raspberry Cheesecake Freeze Well

Yes, you can easily freeze this raspberry cheesecake recipe. You’ll need to wrap up the cheesecake and place it in an airtight container. The cheesecake will last in the freezer for up to three months. You can thaw it in the refrigerator before serving or eat it frozen for an extra-special treat. 

Ingredients

Raspberry Sauce Ingredients:

• 6 oz fresh or frozen raspberries
• ¼ C sugar

Crust ingredients:

• 2 C crushed graham cracker crumbs
• ¼ C unsalted butter, melted

Vanilla cheesecake ingredients:

• 2 – 8oz cream cheese, softened
• ½ C sugar
• 1 TBSP Cornstarch
• 2 large eggs
• 2 tsp pure vanilla bean extract

How to Make Instant Pot Raspberry Cheesecake 

Raspberry Sauce Directions:

1. Begin by blending together the raspberries and sugar in a food processor or blender until they are pureed. 

2. Run the raspberry mixture through a strainer to remove any seeds. Then set the raspberry sauce aside. 

Crust Directions:

1. You will need to line the bottom of a springform pan with a piece of parchment paper. Then spray the sides of the pan with nonstick cooking spray. 

2. Take a large bowl and combine the melted butter and crushed graham crackers. 

3. Carefully push the crust into the springform pan. I how found it is easiest to do this by using the back of a measuring, glass, or your fingers. 

4. Place the crust into the freezer while you’re preparing the cheesecake filling. 

Vanilla cheesecake Directions:

1. Whisk the sugar and cornstarch together in a small bowl until well-combined. 

2. Combine the cream cheese and sugar mixture together until they are combined well and smooth. You can use a hand mixer or a stand mixer. 

3. Carefully, add the eggs one at a time and make sure to beat them in between each addition. Do not overmix the cheesecake batter. 

4. Add in the vanilla bean extract. 

5. Pour the cheesecake batter into the crust. 

Building and baking the cheesecake:

1. Take one fourth of the raspberry sauce and poured it on top of the cheesecake. Swirl it lightly with a fork. Then cover tightly with aluminum foil. 

2. Add the trivet to the instant pot. 

3. Pour in 1 and 1/2 cups of water into the instant pot. 

4. Carefully lower the cheesecake on to the trivet and put the lid on the instant pot. 

5. Turn the instant pot on to the manual high pressure position and cook for 34 minutes. 

6. After the cheesecake is done, cooking allow it to complete a natural release. 

7. Place the cheesecake on the countertop after it is cooked so it can cool all the way down properly. 

8. Keep the cheesecake in the refrigerator overnight to allow it to set up properly. 

9. When you’re ready to serve the cheesecake, add fresh whipped cream topping, raspberries, and mint to the top.

Enjoy! 

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

Instant Pot Raspberry Cheesecake

 Instant Pot Raspberry Cheesecake is a homemade pressure cooker cheesecake that is studded with sweet raspberries in every bite. This is an easy way to make cheesecake for a hands-off approach.

4.41 from 5 votes

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Ingredients 

Raspberry Sauce Ingredients:

• 6 oz fresh or frozen raspberries
• ¼ C sugar

Crust ingredients:

• 2 C crushed graham cracker crumbs
• ¼ C unsalted butter, melted

Vanilla cheesecake ingredients:

• 2 - 8 oz cream cheese, softened
• ½ C sugar
• 1 TBSP Cornstarch
• 2 large eggs
• 2 tsp pure vanilla bean extract

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Instructions

Raspberry Sauce Directions:

• Using a food processor or blender, blend together the raspberries or sugar until pureed
• Pour into a strainer to remove the seeds. Then set it aside. 

Crust Directions:

• Line the bottom of a 6inch springform pan with parchment paper and spray the sides with pam baking spray. 
• Using a large bowl mix the melted butter and the crushed crackers. 
• Press the crust into the springform pan
• Place into the freezer while you make the cheesecake mixture

Vanilla cheesecake Directions:

• In a small bowl, whisk together the sugar and cornstarch until combine. 
• In a large bowl using a hand mixer, beat together the cream cheese and sugar mixture until combined and smooth. 
• Beat in the eggs 1 at a time until combined, do not overmix this part. 
• Beat in the vanilla bean extract
• Pour cheesecake mixture into the crust

Building and baking the cheesecake:

• Pour the cheesecake mixture into the crust
• Swirl ¼ of the raspberry sauce on top of the cheesecake. Cover with foil, tightly. 
• Place trivet into the pot of the instant pot. 
• Pour 1 ½ C of water into the pot for the cheesecake water bath. 
• Place the cheesecake onto the trivet and place the lid on the pot.
• Press manual/high pressure for 34 minutes.
• When the beeper goes off, allow for a natural release fully. 
• Once the raspberry cheesecake has cooled, remove from the pot and place on the counter to cool completely.
• Place into the fridge overnight to set up. This step can’t be skipped. 
• Top with fresh whipped cream, raspberries and mint and enjoy!

Author: Laura

If you love this instant pot raspberry cheesecake recipe, I have several other instant pot recipes I think you’re going to enjoy. 

Instant pot lemon cheesecake – add a little zest to your life by eating this instant pot lemon cheesecake recipe. 

Instant Pot red white and blue cheesecake – get a little festive and serve this red white and blue cake at all of your family functions.

Instant pot black forest cheesecake – another cheesecake I really love is this black forest cheesecake. It’s rich, creamy, and absolutely heavenly.

Pumpkin apple instant pot cake – if you are looking for a unique dessert to take to your next pot luck, be sure to take this pumpkin apple cake.