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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. 
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 6 slices
Calories: 1181kcal


  • Pressure Cooker/Instant Pot
  • 1 Medium Piping Bag with a Star Tip


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
  • C sugar
  • 2 tbsp cocoa powder
  • 2 eggs large
  • ½ C semi sweet chocolate chips melted
  • 1 tsp 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


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!


You can switch the topping to anything you might like. 


Serving: 1slice | Calories: 1181kcal | Carbohydrates: 131g | Protein: 13g | Fat: 71g | Saturated Fat: 38g | Cholesterol: 223mg | Sodium: 571mg | Potassium: 557mg | Fiber: 7g | Sugar: 89g | Vitamin A: 2033IU | Vitamin C: 13mg | Calcium: 181mg | Iron: 7mg