Instant Pot White Chocolate Raspberry Cheesecake
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This simple to make, decadent White Chocolate Raspberry Cheesecake is going to change your dessert world forever. Rich, Creamy, and truly decadent, this easy to make Instant Pot White Chocolate Raspberry Cheesecake comes together easily and will wow your friends and family.
Truly a delicious dessert, you have to try this white chocolate raspberry cheesecake.
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Instant Pot White Chocolate Raspberry Cheesecake
Cheesecake is already considered a delectable dessert that many people save for a special occasion but I think cheesecake should be enjoyed all the time. Since buying premade cheesecake is expensive, use this simple recipe to make an amazing cheesecake at home and enjoy Instant Pot White Chocolate Raspberry Cheesecake often.
What is the Best White Chocolate for This Copycat White Chocolate Raspberry Cheesecake?
For this recipe, I am using white chocolate chips. You can find them easily in the grocery store in the baking aisle. You can also choose to use white chocolate almond bark. There is no specific brand of white chocolate that will do better with this recipe, but the white chocolate chips are slightly easier to melt and manage and are usually more cost effective than the white almond bark.
What Size Instant Pot do I Need for an Instant Pot Cheesecake?
For this recipe, I am using an 8 inch springform pan. You always want to use a springform pan when making cheesecake because otherwise, it is very difficult to get the cheesecake out of the pan. The springform pan has a lever to release the sides of the pan and then it is just lifted off and over the cheesecake. This creates a beautiful display and makes it easier to slice the cheesecake.
Freezing Cheesecake
If you find that you will not finish all of the cheesecake you can easily freeze the slices of cheesecake. I prefer to wrap each slice of cheesecake separately so that I can take one slice out at a time. This is the best way to ensure that you will not have cheesecake spoil and go bad. Taking one slice out at a time, instead of the entire frozen cheesecake lets you enjoy cheesecake when you want it.
How Do You Get a Cheesecake Out of the Instant Pot?
You will want to create a foil sling. The foil sling is used to lift the cheesecake out of the inner pan of the Instant Pot. Before adding the cheesecake pan on top of the trivet, lay the foil sling into the Instant Pot setting it on top of the trivet. Then gently lower the cheesecake pan inside. Once the pressure is released, lift the foil sling gently and it brings the cheesecake out as well. This is the easiest and most effective way to get a cheesecake pan out of the Instant Pot.
If you have put the cheesecake pan inside of the Instant Pot without using a foil sling, you can use tongs to get the pan out. This is much harder and you run the risk of breaking your cheesecake. Be careful to not burn yourself on the hot pan or inner pot of the Instant Pot.
Ingredients for White Chocolate and Raspberry Cheesecake
- Oreos
- Sugar
- Unsalted butter
- Fresh or frozen raspberries
- Sugar
- Cornstarch
- Kosher salt
- Cream cheese
- Sour cream
- Vanilla extract
- White chocolate chips
How to Make White Chocolate Raspberry Cheesecake
Line a 8inch springform pan with parchment paper and spray the sides with pam baking spray
Using a food processor, grind up about 24 oreos until sand like crumbs
Pour crumbs into bowl
Mix in the sugar and melted butter
Press the crust into the springform pan and up the sides of the pan
Place in the freezer while you make the raspberry sauce and cheesecake mixture
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
Set aside
White Chocolate Cheesecake Directions:
Using a small bowl, whisk together sugar, cornstarch and salt
Using a large mixing bowl and hand mixer, beat the cream cheese until smooth and fluffy
Beat in the sugar mixture until combined
Beat in the sour cream and vanilla until combined
Beat in the eggs, 1 at a time until combined after each egg
Fold in the melted chocolate until combined
Building and baking the cheesecake:
Pour the half of the cheesecake mixture into the crust
Pour half of the raspberry sauce into the cheesecake mixture and pull a knife through to make a swirl
Top with remaining cheesecake mixture
Top with remaining raspberry sauce and pull a knife through to make a swirl
Cover with foil
Place trivet into the pot of the instant pot
Pour 1 ½ C of water into the pot
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
Once the cheesecake has cooled, remove from the pot and place on the counter to cool completely
Place into the fridge overnight
Top with fresh whipped cream and enjoy!
Now, time to save this yummy cheesecake on Pinterest for later 🙂
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Instant Pot White Chocolate Raspberry Cheesecake
Ingredients
Crust Ingredients
- 1 ¼ C crushed oreos
- 2 tbsp sugar
- 6 tbsp unsalted butter, melted
Raspberry Sauce ingredients
- 6 oz fresh or frozen raspberries
- ¼ C sugar
White Chocolate Cheesecake
- 2 Eggs
- ⅓ C sugar
- 1 tbsp cornstarch
- ½ tsp kosher salt
- 2 - 8 oz cream cheese
- ⅓ C sour cream
- 2 tsp pure vanilla extract
- 8 oz white chocolate chips, melted
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Instructions
- Line a 8inch springform pan with parchment paper and spray the sides with pam baking spray
- Using a food processor, grind up about 24 oreos until sand like crumbs
- Pour crumbs into bowl
- Mix in the sugar and melted butter
- Press the crust into the springform pan and up the sides of the pan
- Place in the freezer while you make the raspberry sauce and cheesecake mixture
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
- Set aside
White Chocolate Cheesecake Directions:
- Using a small bowl, whisk together sugar, cornstarch and salt
- Using a large mixing bowl and hand mixer, beat the cream cheese until smooth and fluffy
- Beat in the sugar mixture until combined
- Beat in the sour cream and vanilla until combined
- Beat in the eggs, 1 at a time until combined after each egg
- Fold in the melted chocolate until combined
Building and baking the cheesecake:
- Pour the half of the cheesecake mixture into the crust
- Pour half of the raspberry sauce into the cheesecake mixture and pull a knife through to make a swirl
- Top with remaining cheesecake mixture
- Top with remaining raspberry sauce and pull a knife through to make a swirl
- Cover with foil
- Place trivet into the pot of the instant pot
- Pour 1 ½ C of water into the pot
- 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
- Once the cheesecake has cooled, remove from the pot and place on the counter to cool completely
- Place into the fridge overnight
- Top with fresh whipped cream and enjoy!
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More Cheesecake Recipes:
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Instant Pot Oreo Cheesecake Recipe – You need this simple Oreo Cookies Cheesecake recipe. Sweet, creamy, with an Oreo crunch, this is the best Cookies and Cream Cheesecake ever!
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The instructions say beat eggs in one at a time, but there are no eggs listed in recipe. How many?
2 Eggs, thanks 🙂