Published: , Last Modifed: , Wendy See Affiliate Policy, Privacy Policy, and Cookie Policy links in footer
Raspberry Cheesecake is a creamy cheesecake with sweet raspberry swirls on top of a graham cracker crust.
Jump to Recipe Print Recipe
Instant Pot Raspberry Cheesecake is a creamy cheesecake with sweet raspberry swirls on top of a graham cracker crust.
RECIPE FEATURES
One Pot Friendly – Cooks right in your Instant Pot
Budget Friendly – Uses basic ingredients keeping your recipe low cost
Party Friendly – Perfect for any time of party or gathering
WHAT YOU’LL NEED
Raspberries – Fresh or Frozen
Sugar – Granulated or Cane sugar
Graham Crackers – Or already crushed graham cracker crumbs
Butter – Unsalted works best but salted would work also
Cream Cheese – full fat is preferable but lower fat choices will also work
Vanilla Extract – Pure or Imitation will work
You will also need eggs, and cornstarch
STEP BY STEP INSTRUCTIONS
Step 1. Make a Raspberry Sauce. Using a food processor or blender, blend together the raspberries and sugar until pureed. Pour into a strainer to remove the seeds. Set aside.
Step 2 Make the crust. 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 graham crackers. Press the crust into the springform pan. Place into the freezer while you make the cheesecake mixture.
Step 3. In a small bowl, whisk together the sugar and cornstarch until combined.
Step 4. 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. Beat in the vanilla bean extract.
Step 5. Pour the cheesecake mixture into the crust. Swirl the raspberry sauce on top of the cheesecake. Cover with foil.
Step 6. 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 timer goes off, allow for a natural release of at least 15 minutes.
Step 7. Once the cheesecake has cooled, remove from the pot and place on the counter to cool completely. Place into the fridge overnight
Step 8. Top with fresh whipped cream, raspberries, and mint and enjoy!
TIPS AND FAQS
Don’t feel like making your own raspberry sauce? You can melt some raspberry preserves in the microwave and use those instead .
I use my food processor to grind my own graham cracker crumbs. If you want to save time you can purchase them already crushed in the baking aisle near the graham cracker pie crusts.
HOW LONG DOES THESE CHEESECAKE KEEP?
Cheesecake can be stored covered in the refrigerator for up to one week. Make sure to keep your cheesecake tightly covered or in an air proof container.
Cinnamon Wacky Cake
Churro Cake
Cherry Cinnamon Cookies
Blackberry Bundt Cake
Raspberry Cheesecake
Raspberry Cheesecake is a creamy cheesecake with sweet raspberry swirls on top of a graham cracker crust.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 25 minutes minutes
Cook Time: 34 minutes minutes
Servings: 8 Slices
Calories: 440kcal
Author: Wendy
Equipment
Instant Pot or Pressure Cooker
Ingredients
Raspberry Sauce Ingredients
- 6 oz raspberries
- ¼ cup sugar
Crust Ingredients
- 2 cups graham cracker crumbs
- ¼ cup unsalted butter melted ¼
Cheesecake Ingredients
- 16 oz cream cheese softened
- ½ cup sugar
- 1 tablespoon cornstarch
- 2 large eggs
- 2 teaspoon vanilla extract
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
Set aside
Crust Ingredients
Line the bottom of a 6 inch springform pan with parchment paper and spray the sides with pam baking spray
Using a large bowl mix the melted butter and the crushed graham crackers
Press the crust into the springform pan
Place into the freezer while you make the cheesecake mixture
Cheesecake Directions
In a small bowl, whisk together the sugar and cornstarch until combined
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
Beat in the vanilla bean extract
Pour cheesecake mixture into the crust
Swirl the raspberry sauce on top of the cheesecake
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 timer goes off, allow for a natural release for at least 15 minutes or until the pin drops down.
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, raspberries and mint and enjoy!
Notes
You can use either fresh or frozen raspberries for your sauce.
Keep up with all my delicious recipes by liking my Facebook Page HERE
Nutrition
Serving: 1Slice | Calories: 440kcal | Carbohydrates: 41g | Protein: 7g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 119mg | Sodium: 337mg | Potassium: 163mg | Fiber: 2g | Sugar: 26g | Vitamin A: 1005IU | Vitamin C: 6mg | Calcium: 85mg | Iron: 1mg
