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You are here: Home / Recipes by Category / Desserts / Pressure Cooker White Chocolate Raspberry Cheesecake

Pressure Cooker White Chocolate Raspberry Cheesecake

November 14, 2017

Last modified on January 8th, 2019

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If the only thing you ever make in your Pressure Cooker is cheesecake, it will be a worthwhile purchase.  This White Chocolate Raspberry Cheesecake will completely sweep you off your feet and make you a legend at every single party!


Have you made a cheesecake in your pressure cooker yet?  If you have, I know, you know, this recipe will blow minds.  If not, this right here is THE cheesecake to start with to bring you into this fabulous trend.  Meet Pressure Cooker White Chocolate Raspberry Cheesecake!

Top down shot of a Pressure Cooker White Chocolate Raspberry Cheesecake on a white plate

Creamy vanilla cheesecake gets swirled with a raspberry drizzle and speckled with sweet, still slightly melty, chunks of white chocolate.  Then what the heck, dress it to the nines with a slightly sweet, whipped cream to reveal every possible level of creamy, dreamy heaven.

Close up of a Pressure Cooker White Chocolate Raspberry Cheesecake with fresh fruit

I recently tested this recipe out on a crowd of 250 people at a class Cami and I taught at Pinner’s Conference in Salt Lake City.  The response was unanimous that this cheesecake was a home-run and needed to be posted ASAP!  So here you go, all my wonderful Pinner’s friends!  I’ve never in my life felt such a palpable excitement for all things food and cooking.  It was such a blast and I can’t wait to do it again . . . as soon as the memory of the stress of the event goes away anyways!

Well 250 people can’t be wrong!  This Pressure Cooker White Chocolate Raspberry Cheesecake is as divine as it is pretty and will make you love your Electric Pressure Cookers/Instant Pots that much more!

A slice of Pressure Cooker White Chocolate Raspberry Cheesecake on a serving plate

For a twist on the classic presentation of a springform cheesecake, make these cute little cheesecake balls.  They’re basically a deconstructed  cheesecake.  Simply make the cheesecake minus the crust, then top it with a dollop of whipped cream and a sprinkle of cookie crumbs.  Barbara from Pressure Cooking Today gave me this idea and it was the perfect solution for feeding a really large crowd.

Cheesecake balls on a long serving platter

Once you catch the pressure cooker cheesecake bug, you MUST next make this Triple Chocolate Layered Cheesecake and then go for a savory Blue Cheese Cheesecake that will completely knock your socks off.  In our Master the Electric Pressure Cooker cookbook you will also find my husbands all time favorite German Chocolate Cheesecake and my personal favorite Sun-dried Tomato Pesto Cheesecake.

I can’t be stopped.

Throw this Pressure Cooker White Chocolate Raspberry Cheesecake on every holiday menu you can, you will not be sorry you did so!

Pressure Cooker White Chocolate Raspberry Cheesecake with a slice served on a small plate

Also check out this revolutionary (exaggeration?) method of making Pressure Cooker Mashed Potatoes.  No peeler required!

Enjoy!

Tools I used to make Pressure Cooker White Chocolate Raspberry Cheesecake

Instant Pot

7 inch Springform Pan

Hand Mixer

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Pressure Cooker White Chocolate Raspberry Cheesecake

Top down shot of a Pressure Cooker White Chocolate Raspberry Cheesecake on a white plate

★★★★★

5 from 1 reviews

Cheesecake in the Pressure Cooker is the best cheesecake in the world!  This White Chocolate Raspberry version will completey steal your heart!

  • Author: Marci
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 70 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Pressure Cooker
  • Cuisine: American

Ingredients

For Crust

  • 1 1/2 cups crushed Golden Oreo Cookies (I throw the whole package in a blender and then freeze or garnish with the extra crumbs)
  • 3 tablespoons butter, melted

For Cheesecake Filling

  • 2 8-ounce packages cream cheese at room temperature (Philadelphia Brand if possible)
  • 1/2 cup sugar
  • 1/2 cup greek yogurt
  • 2 tablespoons all purpose flour
  • 2 teaspoons vanilla extract
  • 3 large eggs at room temperature
  • 1/4 cup seedless raspberry jelly
  • 1 oz white chocolate, coarsely chopped

For Whipped Cream Topping

  • 2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Spray a 7-inch springform pan with nonstick cooking spray.  Line the bottom of the pan with parchment paper for easy removal of the cake once it’s done.
  2. To make crust:  Stir cookie crumbs and melted butter together and press evenly across the bottom and about 1/3 of the way up the side of the pan.  Place in the freezer to set, while you prepare the filling.
  3. To make cheesecake filling:  Cream the cream cheese and sugar with a handheld mixer until very smooth; scrape the bowl and mix again.  Add yogurt, vanilla, and flour and whisk until smooth.  Add eggs, one at a time, continuing to mix and scrape bowl as needed.  Be careful not to over whip!
  4. Microwave the raspberry jelly for about 20 seconds until it’s stirrable, but not hot and liquid.
  5. Remove the pan from the freezer and fill with half of the cheesecake mixture.  Drizzle half of the raspberry jelly over top along with half of the white chocolate chunks.  Use a knife to swirl it slightly.  Pour in the rest of the cheesecake mixture, drizzle with the remaining jelly and sprinkle with the rest of the white chocolate chunks.  Swirl with a knife.  Cover cheesecake with tinfoil to prevent moisture from dripping on the cheesecake.
  6. Add 1 cup of water to the pressure cooker pot and place trivet inside.  Make a tinfoil sling for easy removal of the cheesecake and lower the prepared pan onto the trivet.  Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 40 minutes.
  7. To make the Whipped Cream Topping:  Pour heavy cream, powdered sugar and vanilla into a high speed blender and blend until cream thickens.  Can also be done with a hand held mixer.  Store in refrigerator until ready to use.
  8. When pressure cooking is complete, use a 10 minute natural release and then release any remaining pressure.
  9. Remove pan from pressure cooker and let cool for 10 minutes.  Slowly remove the springform ring, being careful not to break the crust of the cheesecake.  Place cheesecake in the refrigerator for at last 4 hours to chill all the way through, covering the cake once it has cooled completely.  Chilling over night is even better.
  10. When chilled, top with and decorate with the Whipped Cream Topping and return the cheesecake to the fridge until ready to serve.  Garnish with extra cookie crumbs and white chocoate shavings.

Notes

For White Chocolate Raspberry Cheesecake balls, omit the crust, and cook only the filling.  Once chilled, use a small ice cream scoop to form small balls and place on a platter.  Top each with a dollop of cream and a generous sprinkle of cookie crumbs.  They are a total show stopper, finger food, dessert.

Keywords: instant pot cheescake, instant pot dessert

 

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Tags: greek yogurt, heavy cream, oreo cookies, powdered sugar, strawberry jam, vanilla extract, white chocolate
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Reader Interactions

Comments

  1. Laurel says

    November 14, 2017

    I am officially obsessed with those cheesecake bites!! Cutest idea ever! White chocolate and raspberry are such a heavenly combo!

    Reply
    • Marci says

      November 14, 2017

      Laurel, Oh you will love them! I had to make 6 cakes for the Pinner’s conference and making them without the crust made it so fast. I used a cookie scoop so making the balls was a breeze too.

      Reply
  2. Ronnie says

    November 14, 2017

    When you make the cheesecake balls, are they cooked in pressure cooker?

    Reply
    • Marci says

      November 15, 2017

      Ronnie, no, the Cheesecake balls are formed after the cake is cooked and chilled. There’s more directions for that in the post if that doesn’t make sense.

      Reply
  3. Barbara says

    November 15, 2017

    Sounds great! This is similar to my go-to oven cheesecake recipe, which is drizzled with melted dark chocolate and Chambord liqueur. The add-ins are then gently swirled into the batter before popping the cheesecake into the oven.

    Reply
    • Marci says

      November 15, 2017

      Barbara, That sounds beautiful!

      Reply
  4. Danielle says

    November 15, 2017

    Hi Marci,
    These recipes look amazing!!!! I am not familiar with pressure cookers. What kind/brand do you have? I am quite intrigued and may ask for one for Christmas. Kudos to you and Marci, what a fantastic team you make!!

    Reply
    • Marci says

      November 16, 2017

      Danielle, Cami and I are as different as night and day so it’s been exciting to see how well we work together :). As far as brands go, I love the Instant Pot (make sure you get the one with the yogurt function) and the Fagor Lux Multicooker. They both are amazing!

      Reply
  5. Shelly says

    November 18, 2017

    I have an 8 in. Fat Daddio Pushpan. What adjustments do I need to make to the recipe for this? This looks amazing and I’d love to make a bigger one in my 8 inch pan for my huge extended family for Thanksgiving. Thanks in advance!

    Reply
    • Marci says

      November 18, 2017

      Shelly, I’ve never tried it, but I bet you could 1 1/2 the recipe for the 8 inch pushpin (as long as it’s a true 8 inches). I’d an extra 10-15 minutes to the cook time too. Let me know if you try it!

      Reply
  6. Stephanie says

    November 18, 2017

    You don’t mention it in the recipe, but do you have a pressure cooker that is just for sweet recipes? My well-used pot always smells like onions or cumin or some such. I would worry that those flavors would show up in my cheesecake.

    Reply
    • Marci says

      November 19, 2017

      Stephanie, Yes, my “savory” pot has to be stored in the garage sometimes for strong smelling it gets. I so actually reserve my instant pot for making yogurt, cake, cheesecake, oatmeal, etc. A lot of people just buy different seals and I think that works ok. But if you have 2, I’d try as much as possible to keep one sweet (or at least not smell foods) and one savory.

      Reply
  7. Julia says

    December 20, 2017

    I can’t find Raspberry Jelly, any suggestions? I found Smuckers Seedless Raspberry Jam and I have some homemade Seedless Raspberry Sauce (consistency of pancake syrup just berries, water and sugar). What’s your suggestion? Should I add some pectin to the sauce to thicken it? Or use the Jam?

    Reply
    • Marci says

      December 20, 2017

      Julia, Go for the Smuckers Seedless Jam for sure! Infact, I think that is what I used, but I thought it said jelly on the label. I will fix that! Thanks 🙂

      Reply
  8. Carolyn says

    January 31, 2018

    Are these typos? Only 1 oz chocolate and 2 cups of whipping cream?

    Reply
    • Marci says

      January 31, 2018

      Carolyn, Nope, those are right! It’s a small cheesecake compared to typical oven baked ones are so it doesn’t need a whole lot as far as toppings go.

      Reply
  9. Annie says

    March 29, 2018

    Do you have to use the flour? I am trying to make it gluten free.

    Reply
    • Marci says

      March 29, 2018

      Annie, Just substitute it with cornstarch. I’ve done that before and it works perfectly.

      Reply
  10. Marta says

    April 20, 2018

    For the crust do you use the cookie filling as well?

    Reply
    • Marci says

      April 21, 2018

      Marta, Yes, I just throw the whole package of cookies in my blender or food processor and make a big batch of crumbs. I freeze what I don’t use for another time.

      Reply
  11. Ursula says

    December 29, 2018

    I haven’t eaten it yet but it looks nice and smells great. I had to reduce some of the ingredients because I have a 6 inch pan. Would love to see ingredients and cooking times for 6 inch pans. Can’t wait to taste it!

    ★★★★★

    Reply
    • Marci says

      December 30, 2018

      Ursula, Make an extra mini in a mason jar! I’m excited to hear what you thought of it. I made this cheesecake for a big conference I taught at and it was a hit.

      Reply

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Welcome! I’m Marci, wife to my motorcycle dream man and mother of 3. I have a passion for creating and cooking delicious masterpieces in my kitchen and am ecstatic to share my discoveries on TIDBITS! I like my food tasty, wholesome, memorable, and always, ALWAYS followed by dark, salty chocolate.

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