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Instant Pot Raspberry Cheesecake
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Looking for an easy to make great tasting cheesecake recipe? You will love this Instant Pot Raspberry Cheesecake recipe.
This is a gorgeous Instant Pot Raspberry Cheesecake dessert recipe and one you’ll be sure to call a favorite! It’s so beautiful when you plate it to serve, and your guests, or family is sure to fall in love with this cheesecake. It’s simple to make, and you can make it the day before, and decorate it right before serving it.
Cheesecake is one of my favorite desserts. I think that is why I like to make them so often. There are so many different types of cheesecakes to make, both using the Instant Pot, the oven and no-bake.
Variations to Instant Pot Raspberry Cheesecake
Oreo Cookie Crust – If you don’t like the taste of graham crackers, you might prefer the taste of an Oreo Cookie Crust instead.
Ingredients for Instant Pot Raspberry Cheesecake
cinnamon graham crackers
sugar
butter
cream cheese
eggs
vanilla
flour
salt
heavy cream
Raspberry preserves – seedless if possible
Raspberries
small spring-form pan (7″) – approximately 6 servings
How to Make Instant Pot Raspberry Cheesecake
Make the Crust
Mix above ingredients together and press in the bottom, and slightly up the sides of the spring-form pan. Bake crust for 10 minutes at 350 degrees, remove from oven and place on a rack to cool.
Make the Cheesecake
In the mixing bowl of a stand mixer, blend cream cheese, sugar, eggs, and vanilla until smooth and creamy, on low speed using the whisk attachment. 
In a separate bowl, mix the flour and salt, and blend into the cream cheese mixture, alternating with the heavy cream, until blended, then mix on high for about a minute.
Pour into spring-form pan, and swirl Raspberry preserves into the middle of cheesecake, and carefully swirl out to edges and all around, making sure not to dig into crust.
NOTE: Make a foil sling for the Instant Pot so that you can easily remove the cheesecake when done. Here’s how to make it: Tear off a piece of heavy duty Aluminum Foil, about 12 inches wide. The heavy-duty Foil comes in a long box, that’s the one you want to use for the sling. After you tear the piece of foil off, fold it in half, and then in half again, ending up with a piece about 3 inches wide and approximately 18 – 24 inches long, depending on which box of foil you buy. The foil sling will sit under the cheesecake pan making it easier to remove from the Instant Pot.
Put the trivet in the Instant Pot, and pour one cup of water in the bottom of the Pot. Place the Foil sling across the trivet and up the sides of the Pot.
Carefully set the cheesecake pan inside the Instant Pot, on top of the foil sling. 
Make sure the Instant Pot Valve is set to ‘SEALING’, place the lid on the Pot until it beeps and locks and set the Pot to the ‘CAKE’ setting. Allow the Instant Pot to automatically build and release pressure, and do not release pressure manually. When the cheesecake is done, the Instant Pot will automatically go to ‘KEEP WARM’ setting, Make sure all the pressure is gone by turning the ‘Valve’ to Venting with a pot holder; if no steam is released, it’s safe to remove the lid if the pressure Valve is down. Remove lid to Pot, and let cool for a few minutes. Take hold of foil pieces, and carefully lift the cheesecake out of the Pot, place on the counter, and allow to cool for about 30 minutes. Cover the cheesecake with foil, and place in refrigerator overnight, allowing cheesecake to set.
The next day, remove foil, making sure cheesecake is set, and then remove springform from the pan. Place the cheesecake on a cake plate, or cake stands, and refrigerate until ready to decorate for serving.
NOTE: Not all Instant Pots have a ‘CAKE’ setting; if you do not find a setting for CAKE on your controls, use the manual that came with the Instant Pot you have and check which setting it tells you to use for a cheesecake, or how long it states to set the Pot if you’re using a Manual setting.
Decorate to Serve the Cheesecake
Open the washed and refrigerated Raspberries, and place them in a bowl. Put about two Tablespoons of Raspberry preserves over the top of the berries, and carefully fold the preserves over the berries, coating them in the preserves, and return berries to the refrigerator.
Just before serving the cheesecake, dollop whipped cream around the top edge of the cheesecake. Fill the center with the Raspberries, and place a swirled Meringue on top of each piece to be served. Enjoy
NOTE: Meringues’ may be purchased by following this link.
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Instant Pot Raspberry Cheesecake
This is a gorgeous Instant Pot Raspberry Cheesecake dessert recipe and one you'll be sure to call a favorite! It's so beautiful when you plate it to serve, and your guests, or family is sure to fall in love with this cheesecake. It's simple to make, and you can make it the day before, and decorate it right before serving it.Servings 6Ingredients
Graham cracker crust
- 12 - 14 cinnamon graham crackers - crushed
- 1 heaping Tablespoon of sugar
- 3 Tablespoons of melted butter
RASPBERRY CHEESECAKE
- 16 ounces cream cheese - softened and room temperature
- 1 ½ cups of sugar
- 2 eggs
- 2 teaspoons vanilla
- ½ cup of flour
- A pinch of salt
- ½ cup of heavy cream
- Raspberry preserves - seedless if possible
- 1 small package of Raspberries - washed and drained on a paper towel keep in refrigerator in a covered container until ready to use
Instructions
Graham cracker crust
- Mix above ingredients together and press in the bottom, and slightly up the sides of the spring-form pan. Bake crust for 10 minutes at 350 degrees, remove from oven and place on a rack to cool.
RASPBERRY CHEESECAKE
- In the mixing bowl of a stand mixer, blend cream cheese, sugar, eggs, and vanilla until smooth and creamy, on low speed using the whisk attachment.
- In a separate bowl, mix the flour and salt, and blend into the cream cheese mixture, alternating with the heavy cream, until blended, then mix on high for about a minute.
- Pour into spring-form pan, and swirl Raspberry preserves into middle of cheesecake, and carefully swirl out to edges and all around, making sure not to dig into crust.
- Put the trivet in the Instant Pot, and pour one cup of water in the bottom of the Pot.
- Place the Foil sling across the trivet and up the sides of the Pot.
- Carefully sit the cheesecake pan inside the Instant Pot, on top of the foil sling.
- Make sure the Instant Pot Valve is set to 'SEALING', place the lid on the Pot until it beeps and locks and set the Pot to the 'CAKE' setting.
- Allow the Instant Pot to automatically build and release pressure, and do not release pressure manually.
- When the cheesecake is done, the Instant Pot will automatically go to 'KEEP WARM' setting, Make sure all the pressure is gone by turning the 'Valve' to Venting with a pot holder; if no steam is released, it's safe to remove the lid if the pressure Valve is down.
- Remove lid to Pot, and let cool for a few minutes.
- Take hold of foil pieces, and carefully lift the cheesecake out of the Pot, place on counter, and allow to cool for about 30 minutes.
- Cover the cheesecake with foil, and place in refrigerator overnight, allowing cheesecake to set.
- The next day, remove foil, making sure cheesecake is set, and then remove spring form from the pan.
- Place the cheesecake on a cake plate, or cake stand, and refrigerate until ready to decorate for serving.
DECORATE TO SERVE THE CHEESECAKE
- Open the washed and refrigerated Raspberries, and place them in a bowl.
- Put about two Tablespoons of Raspberry preserves over the top of the berries, and carefully fold the preserves over the berries, coating them in the preserves, and return berries to refrigerator.
- Just before serving the cheesecake, dollop whipped cream around the top edge of the cheesecake.
- Fill the center with the Raspberries, and place a swirled Meringue on top of each piece to be served. Enjoy
Notes
NOTE: Make a foil sling for the Instant Pot so that you can easily remove the cheesecake when done. Here's how to make it: Tear off a piece of heavy duty Aluminum Foil, about 12 inches wide. The heavy duty Foil comes in a long box, that's the one you want to use for the sling. After you tear the piece of foil off, fold it in half, and then in half again, ending up with a piece about 3 inches wide and approximately 18 - 24 inches long, depending on which box of foil you buy. The foil sling will sit under the cheesecake pan making it easier to remove from the Instant Pot. NOTE: Not all Instant Pots have a 'CAKE' setting; if you do not find a setting for CAKE on your controls, use the manual that came with the Instant Pot you have and check which setting it tells you to use for a cheesecake, or how long it states to set the Pot if you're using a Manual setting.Nutrition
Calories: 634kcal | Carbohydrates: 62g | Protein: 7g | Fat: 40g | Saturated Fat: 23g | Cholesterol: 179mg | Sodium: 321mg | Potassium: 150mg | Fiber: 0g | Sugar: 52g | Vitamin A: 1560IU | Calcium: 97mg | Iron: 1mg
