White Chocolate Raspberry Cheesecake

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White Chocolate Raspberry Cheesecake with white chocolate and fresh pureed raspberries is a delicious dessert and perfect for Spring.

We have created so many cheesecakes here over the years. After this one, you’ll want to try a few of our other favorites like Cookie Dough Cheesecake and Brownie Sundae Cheesecake. They are all so good!

A slice of cheesecake on a plate garnished with whipped cream, with the rest of the cheesecake in the background.

White Chocolate Raspberry Cheesecake

This recipe starts with an Oreo cookie crust layer and then topped with layers of white chocolate cheesecake and raspberries.


  • Oreos
  • Sugar
  • Butter
  • Raspberries
  • Cornstarch
  • Cream Cheese
  • Sour Cream
  • Salt
  • Vanilla
  • White Chocolate Chips
A slice of cheesecake on a plate garnished with whipped cream, with the rest of the cheesecake in the background.

How To Make Instant Pot White Chocolate Raspberry Cheesecake

  1. Make the Oreo crust and place in the freezer to set.
  2. While it’s in the freezer, make your raspberry sauce.
  3. Next make the cheesecake mixture.
  4. Pour half the cheesecake over the crust then half of the raspberry sauce.
  5. Swirl the two with a knife and make another layer.
  6. Cover with foil, place into the Instant Pot and fill with water.
  7. Cook on high pressure for 34 minutes and then allow a slow release.
  8. When its cooled, remove from the IP and let it set overnight in the fridge.
Cheesecake swirled with raspberry puree in a springform pan.


There are a couple tips that will help prevent the cheesecake from cracking.

  • Make sure the eggs and cream cheese are always at room temperature before mixing.
  • Grease the pan so that the cheesecake is able to pull away from the sides and keep the top from cracking.

Can I freeze my cheesecake?

Yes! The best way to freeze a cheesecake is to slice it, add pieces of parchment paper in between each slice, and then wrap the cheesecake before placing in the freezer.

It will last for up to three months.

Overhead view of white chocolate raspberry cheesecake garnished with whipped cream, with a slice missing.
A slice of cheesecake on a plate garnished with whipped cream, with the rest of the cheesecake in the background.
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White Chocolate Raspberry Cheesecake

This creamy white chocolate raspberry cheesecake with fresh raspberry purée is so easy to make in the Instant Pot. It's the perfect spring dessert!
Servings: 8 servings
Prep: 30 minutes
Cook: 34 minutes
Total: 1 hour 4 minutes


Crust Ingredients

  • 1 ¼ C crushed Oreos
  • 2 tbsp sugar
  • 6 tbsp unsalted butter melted

Raspberry Sauce ingredients

  • 6 oz raspberries fresh or frozen
  • ¼ C sugar

White Chocolate Cheesecake Ingredients


Crust Directions

  • Line an 8 inch springform pan with parchment paper and spray the sides with pam baking spray
  • Using a food processor, grind up about 24 Oreos until sand like crumbs
  • Pour crumbs into bowl
  • Mix in the sugar and melted butter
  • Press the crust into the springform pan and up the sides of the pan
  • Place in the freezer while you make the raspberry sauce and cheesecake mixture

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

Cheesecake Batter Directions

  • Using a small bowl, whisk together sugar, cornstarch and salt
  • Using a large mixing bowl and hand mixer, beat the cream cheese until smooth and fluffy
  • Beat in the sugar mixture until combined
  • Beat in the sour cream and vanilla until combined
  • Beat in the eggs, 1 at a time until combined after each egg
  • Fold in the melted chocolate until combined

Cooking Directions

  • Pour the half of the cheesecake mixture into the crust
  • Pour half of the raspberry sauce into the cheesecake mixture and pull a knife through to make a swirl
  • Top with remaining cheesecake mixture
  • Top with remaining raspberry sauce and pull a knife through to make a swirl
  • 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 beeper goes off, allow for a natural release
  • 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 and enjoy!

Last Step:

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Calories: 489kcal | Carbohydrates: 57g | Protein: 5g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 82mg | Sodium: 310mg | Potassium: 213mg | Fiber: 2g | Sugar: 46g | Vitamin A: 493IU | Vitamin C: 6mg | Calcium: 93mg | Iron: 3mg


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