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Chocolate Raspberry Cheesecake
Chocolate Raspberry Cheesecake is rich dark chocolate, with a sweet and fruity topping. It cooks up perfectly in your Instant Pot.
Prep Time
20
minutes
mins
Cook Time
35
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
6
slices
Calories:
1181
kcal
Author:
Wendy
Equipment
Pressure Cooker/Instant Pot
1 Medium Piping Bag with a Star Tip
Ingredients
Crust Ingredients
2
C
crushed oreos
¼
C
unsalted butter
melted
Chocolate Cheesecake Ingredients
16
oz
cream cheese
softened, 2 blocks
½
C
sour cream
⅓
C
sugar
2
tablespoon
cocoa powder
2
eggs
large
½
C
semi sweet chocolate chips
melted
1
teaspoon
vanilla
Chocolate Whipped Cream Ingredients
1
C
heavy whipping cream
¼
C
cocoa powder
¼
C
powdered sugar
Topping Ingredients
18
oz
Smuckers Raspberry Preserves
4
oz
fresh raspberries
Instructions
Crust Directions
Line the bottom of a 6inch springform pan with parchment paper and
spray the sides with pam baking spray
Using a food processor, grind up 24 oreo cookies until sand texture like
Mix in the melted butter
Press the crushed oreos into the springform pan
Place into the freezer while you make the cheesecake mixture
Cheesecake Directions
Using a large mixing bowl, beat together the cream cheese, sugar, and
sour cream until combined and smooth
Beat in the cocoa powder, melted chocolate and vanilla until combined
Beat in 1 egg at a time until combined after each egg
Pour cheesecake mixture into the crust
Cover with foil
Fill the instant pot with 1 cup of water
Place a trivet inside
Place the springform pan onto the trivet
Close the lid and set to sealing
Bake on manual setting high pressure for 35 minutes. Once timer goes
off allow to natural release for 20 minutes
Remove the lid and use a paper towel to dap onto the foil to remove condensation
Carefully remove from the pot and place onto a wire rack and allow to
cool completely
Place into the fridge overnight
Chocolate Whipped Cream Directions
Using a hand mixer, beat together all ingredients on medium speed
until it starts to thicken
Increase the speed and continue to mix until stiff peaks form
Scoop whipped cream into piping bag
Topping Directions
Scoop out ¼ - ½ C of the raspberry preserves onto the top of the
cheesecake and smooth evenly
Pipe dollops of whipped cream around the edge of the cheesecake
Top with fresh raspberries on top of the whipped cream
Cut and serve!
Notes
You can switch the topping to anything you might like.
Nutrition
Serving:
1
slice
|
Calories:
1181
kcal
|
Carbohydrates:
131
g
|
Protein:
13
g
|
Fat:
71
g
|
Saturated Fat:
38
g
|
Cholesterol:
223
mg
|
Sodium:
571
mg
|
Potassium:
557
mg
|
Fiber:
7
g
|
Sugar:
89
g
|
Vitamin A:
2033
IU
|
Vitamin C:
13
mg
|
Calcium:
181
mg
|
Iron:
7
mg