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Instant Pot Raspberry Cheesecake

When it comes to an amazing Instant Pot Cheesecake, you have to try this Raspberry Cheesecake. It is a simply delicious cheesecake that is so easy to make. With a homemade raspberry sauce, this raspberry swirl cheesecake is made in the Instant Pot for ease and convenience.
Prep Time30 mins
Cook Time34 mins
Total Time1 hr 4 mins
Course: desert
Cuisine: American
Keyword: raspberry cheesecake
Servings: 6
Author: Jill


Raspberry Sauce ingredients

  • 6 oz fresh or frozen raspberries
  • ¼ C sugar

Crust ingredients

  • 2 C crushed graham cracker crumbs
  • ¼ C unsalted butter melted

Vanilla cheesecake ingredients

  • 2 - 8 oz cream cheese softened
  • ½ C sugar
  • 1 TBSP Cornstarch
  • 2 large eggs
  • 2 tsp pure vanilla bean extract


Directions to make 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

Directions to make crush

  • 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 oreos
  • Press the crust into the springform pan
  • Place into the freezer while you make the cheesecake mixture

Directions to make vanilla cheescake

  • 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

Building and baking the cheesecake

  • Pour the cheesecake mixture into the crust
  • Swirl ¼ of 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 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, raspberries and mint and enjoy!