This Raspberry Cheesecake features an Oreo cookie crust, rich chocolate ganache, and fresh berries. A perfect treat for your Valentine, or any celebration, and it cooks up quick and easy in your Instant Pot.
❤️ Why You’ll Love This Recipe: This raspberry-chocolate dessert is a beautiful purple-red color, and it tastes even better than it looks! It’s make-ahead, mostly hands-off and always impresses!
This recipe was originally inspired by a reader and Instant Pot cook, Gordon, who shared his version in the Instant Pot Facebook Group.
I’ve adapted this recipe to be even easier by using jam and added a delicious, decadent chocolate ganache on top of the cake for a stunning presentation.
This is one of our most beautiful and colorful Instant Pot Cheesecake Recipes. And if you love desserts with fruit and chocolate, try these adorable Pots du Creme with Instant Pot Fresh Berry Compote next.
This Instant Pot dessert makes a wonderful Valentine’s Day treat! But we’ve also been known to serve it for birthday parties, summertime celebrations when fresh raspberries are in season, and really any time we want an easy but impressive dessert.
We’ve updated this recipe with additional instructions and FAQs to show you how easy it is to make this beautiful raspberry cheesecake.
Instant Pot Cheesecake Ingredients
The three components for this cake are (1) an oreo cookie crust, (2) a raspberry cheesecake filling, and (3) a milk chocolate ganache. Here’s what you’ll need:
- Oreo cookies. These will be crushed to make the chocolate cookie crust. crumbs (12 Oreos)
- Butter. Use unsalted butter to bind the cookie crust.
- Cream cheese. This should be at room temperature for the easiest mixing.
- Sugar. Regular granulated sugar works!
- Seedless raspberry jam. For the beautiful red-purple presentation, black raspberry jam works the best. I like the Smucker’s Simply Fruit brand.
- Sour cream. This should also be at room temperature so it incorporates easily into the cake.
- Flour. You’ll just need a tablespoon of all-purpose to bring the cheesecake layer together.
- Eggs. Room temperature, please!
- Milk chocolate. Choose your favorite bar or melting chocolate. It should be finely chopped.
- Heavy cream for the rich ganache topping.
- Fresh raspberries, for decoration. (And they’re delicious.)
First, you’ll start by making the chocolate cookie crust.
It’s just two ingredients (cookie crumbs and melted butter) that need to be combined into a sandy mixture. Press the crust mixture into the bottom of your prepared springform pan. This needs to set up in the freezer for 10 minutes while you make the filling.
You can choose whether you want to remove the Oreo filling or leave it on. If I’m using a food processor to crush the cookies, I generally remove it!
Next, make the raspberry cheesecake layer.
In a mixing bowl, beat together the cream cheese and sugar at medium speed until smooth.
It’s important not to overmix!
Then add the raspberry jam, sour cream, and flour. Add the eggs one at a time and mix until just combined. When the batter is uniform, pour it into the springform pan on top of the crust.
Now you’re ready to “bake” the cake.
Add a cup of water to your pressure cooking pot, and place the trivet in the bottom. Use a foil sling to carefully lower the filled cake pan onto the trivet in the pressure cooking pot. Fold the foil sling down so that it doesn’t interfere with closing the lid.
The cheesecake cooks at High Pressure for 25 minutes. When the cook time ends, turn off the Instant Pot and let the pressure release for 10 minutes. Finish with a quick pressure release, carefully remove the lid, and use the sling to remove the cake from the pot.
Set and chill the cheesecake
To help the cheesecake set up, cool it on a wire rack at room temperature for at least an hour, then cover the cake and refrigerate overnight or for at least four hours.
About an hour before serving, make the Ganache Topping
Finish the cake by adding the soft and creamy milk chocolate ganache topping. To make the ganache, place half of the chopped milk chocolate in a heat-proof bowl.
Heat the cream in a pot on the stove until it just starts to boil, then pour the hot cream over the chocolate in the bowl. Add the rest of the chopped chocolate and stir the ganache until it’s fully melted. Let it cool until it reaches a soft, slightly runny consistency.
Note: The exact time this takes varies based on a number of variables including how finely you chopped the chocolate and how hot your cream is.
To decorate your cheesecake, use a spoon to cover the cake with chocolate ganache, letting it run down the sides of the cake a bit. Garnish with fresh raspberries. Chill until ready to serve.
Important Cheesecake Tips
If this is your first time making an Instant Pot cheesecake, remember: there’s nothing more important than using room temperature ingredients!
I explain everything in my guide to making perfect Instant Pot Cheesecake, which covers all of the important tips and other things to keep in mind, including:
- How to make and use a foil sling to “bake” a cake in your Instant Pot.
- How to tell when your cake is done
- The secret to bringing your ingredients to room temperature if you forgot (and why it’s important to use room-temperature ingredients).
- How to make larger and smaller cheesecakes in the pressure cooker.
Tip: For this (and every) cheesecake you make in the pressure cooker, it’s very important to thoroughly grease your springform pan for easy removal. This also allows the cake to rise fully in the pressure cooker.
Products You’ll Need
There are a few key products that make it easier to perfect pressure cooker cheesecakes.
- Obviously, you’ll need an electric pressure cooker. My current favorite is the Instant Pot Pro (click here for the full review). I prefer a 6-quart pressure cooker this recipe; however, you can use larger models. Just add 1 1/2 or 2 cups water to the cooking pot.
- In particular, you definitely want to use a springform pan or a push pan. This recipe is sized for a 7-inch springform pan.
- You’ll also need a trivet (aka a rack). Many pressure cookers come with a wire trivet that works great. If not, you can find an inexpensive wire trivet online. Or this clever sling and trivet combo.
- To press the crust fully into the pan, a tart tamper is very useful!
- And though you can make Oreo cookie crumbs in a zip-top bag with a mallet, I prefer the uniformity of a food processor. This combination immersion blender and food processor is a great tool.
Frequently Asked Questions about Instant Pot Raspberry Cheesecake
❓ What’s the best way to serve cheesecake?
This raspberry cheesecake should be kept chilled until you’re ready to serve it. You can decorate the cake and stick it back in the fridge for several hours, until you’re ready to serve.
❓ Can I use dark chocolate?
Certainly! If you prefer a dark chocolate ganache, simply swap the milk chocoalte with your favorite chopped dark chocoalte bar. No need to change anything else about the ganache recipe.
❓ Can I use a different jam flavor?
Feel free to swap the raspberry jam with strawberry, blackberry, or another flavor. I highly recommend using seedless jam for the best texture, though.
MORE Instant Pot Cheesecake Recipes
Here are some of our other most popular cheesecake recipes to make in a pressure cooker:
- Peanut Butter Cup Cheesecake is loaded with Reese’s candies and chocolate chips.
- Instant Pot Rolo Cheesecake has a chocolate cookie crust, caramel filling, and candies on top!
- Black Forest Cheesecake has a fudgy brownie crust and smooth, fluffy filling with cherry compote on top.
- Strawberry Cheesecake features beautiful layers and a fresh strawberry topping.
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- 1 cup crushed Oreo cookie crumbs (12 Oreos)
- 2 tablespoons butter melted
- 16 ounces cream cheese, room temperature
- 1/4 cup sugar
- 1/2 cup seedless raspberry jam*
- 1/4 cup sour cream
- 1 tablespoon all purpose flour
- 2 eggs, room temperature
- 6 oz. milk chocolate, finely chopped
- 1/3 cup heavy cream
- Fresh raspberries, for decoration
- Prepare a 7-inch springform pan by coating it with a non-stick spray. Line with parchment paper if desired.
- In a small bowl, combine the Oreo cookie crumbs and butter. Spread evenly in the bottom and 1 inch up the side of the pan. Place in the freezer for 10 minutes.
- In a mixing bowl mix cream cheese and sugar at medium speed until smooth. Blend in jam, sour cream, and flour. Mix in eggs one at a time just until blended; don't over mix. Pour batter into the springform pan on top of the crust.
- Pour 1 cup of water into the pressure cooking pot, and place the trivet in the bottom. Carefully center the filled pan on a foil sling** and lower it into the pressure cooking pot. Fold the foil sling down so that it doesn't interfere with closing the lid.
- Lock the lid in place. Select High Pressure and set the timer for 25 minutes. When beep sounds, turn off pressure cooker. use a natural pressure release for 10 minutes, and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid. Remove cheesecake and check the cheesecake to see if the middle is set. If not, cook the cheesecake an additional 5 minutes. Use the corner of a paper towel to soak up any water on top of the cheesecake.
- Remove the springform pan to a wire rack to cool. When cheesecake is cooled, refrigerate covered with plastic wrap for at least 4 hours or overnight.
- When cheesecake is chilled, prepare topping:
- Place half of the chocolate in a mixing bowl. Heat heavy cream on medium high heat until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until chocolate is completely melted. Add remaining chocolate and stir until chocolate is completely melted. Cool until ganache is thickened but still thin enough to drip down the sides of the cheesecake.
- Spoon chocolate ganache on top of the cheesecake, spreading to edges and letting the ganache drip down the sides. Decorate top with raspberries. Refrigerate until ready to serve.
*Make a sling with a 20 inch piece of aluminum foil, folded three times length wise or use one of these gadgets.
*If you want this deep, beautiful color, you'll need to use a black raspberry jam. I liked Simply Fruit.
* The additional time includes 4 hours of chill time; however, I generally prefer to chill my cheesecakes overnight.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 536Total Fat: 40gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 125mgSodium: 316mgCarbohydrates: 52gFiber: 1gSugar: 43gProtein: 8g
Nutrition information is calculated by Nutritionix and may not always be accurate.
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