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.
RELATED RECIPES
Raspberry Cheesecake
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!
Are you sure it’s 2 cups of graham crackers? Because I was really excited to try this recipe, but 2 cups of graham cracker crumbs fill 6 inch spring form pan almost to the top leaving no space for cream cheese mixture.
Yes it is two cups of crushed graham crackers. You will press it tightly into the bottom of the pan and slightly up the sides. You can use a bigger springform if it will fit into your instant pot.
I have 2 questions: is there no liquid added to purée the raspberries and sugar? And the pic looks like the raspberry sauce is in the cheesecake not just on top. How did you do that?
There is no liquid added to the raspberries, they start to make their own liquid as the sugar will draw out the water in them. I use a knife to swirl the raspberry sauce through the cheesecake without mixing it in.
Once cooked I opened the foil and the cheesecake was still runny. Disapointed but I will continue and put it in the fridge and see what happens by tomorrow.
If it is too runny, you can place it back in the Instant Pot for another 10 minutes or so. However, I’ve found that my cheesecake was very jiggly when I removed it but it set up fine the fridge overnight.
Two cups of graham crackers is too much. I made this and although it tasted good there was twice as much crust as there should have been.
I’m sorry that you felt there was too much crust. I personally love a thicker crust on my cheesecakes. However, you can always cut the crumbs in half for a thin crust. You could also use a glass to press the crumbs together really well, so that it’s not as thick.