White Chocolate Raspberry Cheesecake is so easy to make in the oven or the instant pot! A delicious raspberry swirl cheesecake you'll love!
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Cheesecake always seems like it's difficult to make, but I promise you instant pot cheesecake isn't hard to do at all!
Making a cheesecake in the instant pot is fool proof, simple and delicious! You can do whatever flavors you like - Instant Pot Chocolate Cheesecake, Instant Pot Pumpkin Cheesecake, Instant Pot Lemon Cheesecake.
The Instant Pot can be a little intimidating when it’s first being used. However, I assure you that it’s not as difficult or scary as it seems.
There are a ton of tips and instructions so you never have to be scared to use it.
Why You'll Love White Chocolate Raspberry Cheesecake in the Instant Pot
- Fast & East - With Instant Pot in the title, you know it's going to be a time saver!
- Rich & Creamy! - Yes! Even still this isn't baked, you can still create that rich and creamy cheesecake you know and love.
- Frees up your oven - Add this to the list of dishes you'll bring to the next family outing. No need to heat up the house, or hog up the oven!
White Chocolate Raspberry Cheesecake Recipe Ingredients
Crust:
Filling:
Topping:
- Raspberry preserves or jam
Raspberry Swirl Cheesecake Sauce
In a small bowl, combine the raspberry preserves and water and stir well. The mixture will be thin. Set aside for now.
How do you swirl a cheesecake batter?
Place a few scattered dollops of the raspberry preserve mixture onto the top of your prepared cheesecake filling.
Using a knife, drag through the raspberry topping. Make a few swirl passes through the topping to create a bold swirl or marble effect.
How to Make Raspberry White Chocolate Cheesecake
- Combine the crushed graham crackers and butter until well combined and then press firmly into the springform pan to form a crust. Place the pan in the fridge while you prepare the filling.
- Place the pan in the freezer until you are finished with the filling.
Topping:
- In a small bowl, combine the raspberry preserves and water and stir well. The mixture will be thin. Set aside for now.
- Add the softened cream cheese into a large mixing bowl and cream for 5-6 minutes or until there are no lumps.
- Add sugar, sour cream and vanilla extract.
- Add the melted chocolate and mix until just combined.
- Add the eggs one at a time making sure to incorporate each fully before adding the other.
- Remove the crust from the freezer and add the filling.
- Drizzle the raspberry preserves on top and using a butter knife or toothpick swirl the preserves into the rest of the batter. Cover the cheesecake completely in aluminum foil making sure to seal well around the top of the pan.
- Prepare your Instant Pot by adding in a trivet and 1 cup of water.
- Using a piece of aluminum foil, make a sling
- Place the springform on top of the sling. Cover the instant pot and set it to sealing.
- Set your Instant Pot to Manual, High pressure for 35 minutes.
- Once the cheesecake has cooked, let the pressure naturally release for 20 minutes, then quick release any remaining pressure.
- Once you can open the lid, remove the cheesecake and allow it to cool at room temperature. Once it is at room temperature place it in the refrigerator and let chill for at least 4 hours but best overnight.
Storing White Chocolate Raspberry Swirl Cheesecake
Storing: Store this Instant Pot Cheesecake in an airtight container in the fridge for up to 5 days.
Can it be frozen?After allowing the white chocolate raspberry cheesecake to chill in the fridge and set up completely it can be frozen. Wrap tightly in plastic wrap and a layer of foil, then place in a large freezer bag in the freezer.
You can freeze this cheesecake for up to 3 months.
Raspberry White Chocolate Cheesecake Recipe Variations
Crust variations - Switch up the crust by using Gingersnaps, vanilla wafers, or even Oreo cookies!
Toppings - Add some blueberries alongside fresh raspberries to invite more color. Adding chocolate shaving can also kick this cheesecake up a notch!
Butter: Butter is essential to this recipe. We haven't tried it with dairy free butter but it might work!
Cream cheese - This is the star of the show, there wouldn't be a cheesecake without cream cheese!
Sour cream - We don't recommend substituting out sour cream in this recipe. This ingredient gives this cheesecake that tangy bite us cheesecake lovers love!
Sugar: We don't recommend substituting white sugar unless you have to, but White sugar can be used interchangeably with brown sugar. You can add 1 teaspoon of molasses to white sugar to make brown sugar. Check out this post on Sugar Substitutes for Baking for other ideas.
Eggs: We don't recommend substituting eggs, but you can read this article on Egg Substitutions for Baking if you need to substitute. Try it at your own risk!
Vanilla Extract: Helps to add flavor, we don't recommend substituting.
Raspberry preserves - Blackberry preserves or Jam would taste wonderful as well and give a nice contrast of color against the cheesecake. If you love raspberry, try our Raspberry Swirl Pound Cake.
Tips for Instant Pot Raspberry Cheesecake
- Use room temperature ingredients. Blending and mixing the cream cheese filling will be a lot easier and result in a very smooth filling with no lumps.
- Don't forget to account for chill time. Even tho we're working with an Instant Pot, setting a cheesecake takes time.
- Don't overmix! This may result in a cracked cheesecake.
FAQ for Raspberry White Chocolate Cheesecake Recipe
The ideal size of a springform pan for an Instant Pot is 7 inches. However, depending on the brand of your pot, this may vary. A 7-inch springform pan is your safest bet across the board, but it’s always safe to check with your specific brand of pressure cooker.
For making cheesecake in an Instant Pot, yes you’ll need a springform pan. However, if you’re cooking the cheesecake in the oven, each recipe will vary on the type of pan it calls for. It’s very common to use a springform pan for the cheesecake which gives better results.
Not all cheesecake recipes need a water bath. This recipe does require some water during the cooking process. It is really essential in setting the cheesecake and creating that rich and smooth texture we all love. Using an Instant Pot to make cheesecake is one of the easiest ways to use the water bath without all the mess and hassle. It's like it was made for it!
If you’re a cheesecake lover like me, you’ll be thrilled with the results of making one in the Instant Pot. No more cooking a cheesecake in three different stages or pulling pans of water in and out of the stove. Give this Instant Pot White Chocolate Raspberry Cheesecake a whirl and you’ll be pleasantly surprised.
Other Instant Pot Cheesecakes:
- Instant Pot Oreo Cheesecake
- Instant Pot Pumpkin Cheesecake
- Instant Pot Lemon Cheesecake
- Instant Pot Chocolate Cheesecake
Instant Pot White Chocolate Raspberry Cheesecake
Ingredients
Crust:
- 1 ½ cups crushed graham crackers
- 3 tablespoons salted butter melted
Filling:
- 16 oz cream cheese softened (2 packages)
- ¼ cup white sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
- ¾ cup white chocolate 4 oz -melted and cooled
- 2 large eggs at room temperature
Topping:
- 2 tablespoons raspberry preserves or jam
- 2 teaspoons water
Instructions
- Line the bottom of a 7 inch spring form pan with parchment paper.
- Combine the crushed graham crackers and butter until well combined and then press firmly into the springform pan to form a crust. Place the pan in the fridge while you prepare the filling.
- Place the pan in the freezer until you are finished with the filling.
Topping:
- In a small bowl, combine the raspberry preserves and water and stir well. The mixture will be thin. Set aside for now.
Filling:
- Add the softened cream cheese into a large mixing bowl (or a bowl of a stand mixer with a paddle attachment) and cream for 5-6 minutes or until there are no lumps and the cream cheese is nice and smooth.
- Scrape the sides of the bowl and add the sugar and mix for an additional 1-2 minutes.
- Scrape the sides of the bowl and add the sour cream and vanilla extract. Mix until just combined.
- Scrape the sides of the bowl and add the melted chocolate and mix until just combined.
- Give the bowl a final scrape along the sides and the bottom making sure there are no lumps, if there are, mix for a few additional minutes.
- Last, add the eggs one at a time making sure to incorporate each fully before adding the other. DO NOT OVER MIX, you just want to mix until you cannot see the egg anymore.
- Remove the crust from the freezer and add in the filling.
- Drizzle the raspberry preserves on top and using a butter knife or toothpick swirl the preserves into the rest of the batter. Cover the cheesecake completely in aluminum foil making sure to seal well around the top of the pan.
- Prepare your Instant Pot by adding in a trivet and 1 cup of water.
- Using a piece of aluminum foil, make a sling by folding long end to long end (see photo above) and place on top of the trivet and allow to come up along the sides of the pot.
- Place the springform on top of the sling. Cover the instant pot and set it to sealing.
- Set your Instant Pot to Manual, High pressure for 35 minutes.
- Once the cheesecake has cooked, let the pressure naturally release for 20 minutes, then quick release any remaining pressure.
- Once you can open the lid, remove the cheesecake and allow to cool at room temperature. Once it is at room temperature place in the refrigerator and let chill for at least 4 hours but best overnight.
- Serve with whipped cream and fresh berries. Enjoy!
Notes
- You’ll need to follow the steps carefully as far as adding water, the trivet, and a tin foil sling to the Instant Pot. It’s not as hard as it sounds, it just prepares the cheesecake in a much nicer manner.
- Be sure to not over stir your eggs. You just want to stir them enough to where they disappear.
- Your preserves mixture will be thin, so don’t worry, you’ve not done anything wrong if it is.
- Allowing the raspberry cheesecake to chill overnight allows for the best results.
Rachna
Oh my this is so beautiful. I love your detailed recipe for white chocolate raspberry cake. I am definitely making it soon.
Neal
did you mean 1 1/2 cups of graham crackers or literally just 1 1/2 crackers
Liz @ Tasty Treats & Eats
the recipe calls for 1 1/2 cups graham crackers
Sandhya's Kitchen
I love using Instant Pot for desserts. Loving all the swirls on the chocolate raspberry cheesecake - so much of deliciousness.
Kylie
Just when I was 99% sure I didn't need an instant pot. I've just ordered one! Just to make this amazing recipe.
Katherine
It's so awesome that this can be made in the IP! And those swirls are gorgeous.
Tracey
You said to add 4 oz of white chocolate melted and cooled. Do we wait until it hardens again? I guess I don't understand how long "cooled" is...I'm a black and white thinker. Sorry.
lifebeginswithdessert
Cooled means that it isn't scalding hot, fresh from being melted. The chocolate should be thin/runny and melted, but shouldn't be hot to the touch. You don't want to add it to the cheesecake and accidentally cook the other ingredients in it
Marcia Lemmon
Can I use an Oreo crust instead?
lifebeginswithdessert
You could definitely use an oreo crust
Sabah
Hi! There’s no mention of cream in the ingredients
lifebeginswithdessert
I'm not sure what you're referring to. There is sour cream and cream cheese in the recipe
Linda
Are you referring to "and cream for 5-6 minutes"? In this context cream is a verb, not a noun; cream is not an ingredient. To cream means to mix the ingredients together until smooth.
Judy B
I don’t see how much water to add to the preserves.
Liz @ Tasty Treats & Eats
Sorry for the confusion! I just updated the recipe!
julie vibert
i have an oxo sling can i use that
also when do you take the top off i am worried about water getting in when i take off the tin foil do i wait until it cools or straight away
Liz @ Tasty Treats & Eats
I'm sorry but I don't know. I'm not familiar with the oxo. You can take the tin foil off right away