Instant Pot Raspberry Cheesecake

Everyone loves cheesecakes! The creamy topping on it is delightful. A great treat to your family and friends. Richness of cream cheese is divine. This one has oreo base

Instant Pot Raspberry Cheesecake
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Bottle Gourd Pudding with Philadelphia Cream Cheese, golden oreo cookies, Raspberry Cheesecake, vanilla extract
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 12 slices
Ingredients
  • 1 1/2 ounce golden oreo cookies crushed
  • 3 tbsp butter melted
  • 28 ounce packages cream cheese room temperature
  • 1/2 cup sugar
  • 1/2 cup Greek yogurt
  • 2 tbsp all purpose flour
  • 2 tsp vanilla extract
  • 3 large eggs
  • 1/4 cup seedless raspberry jelly
  • 2 cups heavy cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
Instructions

For crust:

  • Take a pan, grease it and line it with parchment paper.
  • Add cookie crumbs along with butter and press evenly at the bottom and sides of the pan.
  • Place in the freezer till you are preparing cheesecake filling.

For filling:

  • Take a bowl and add cream cheese and sugar.
  • Mix until the mixture is smooth.
  • Add in yogurt, vanilla, flour and whisk well.
  • Add in eggs (one by one) and mix well.
  • Microwave the raspberry jelly for seconds.

For whipped cream topping:

  • Take a blender and add all whipped cream ingredients in it.
  • Blend until the mixture becomes smooth.
  • Store in refrigerator until you want to use it.

Cake in instant pot:

  • Take out the pan from the freezer and spread half of the cheesecake filling over crust.
  • Drizzle half of the jelly and white chocolate over the mixture.
  • Pour rest of the mixture and drizzle with remaining jelly and chocolates.
  • Swirl with knife and cover cheesecake with foil.
  • Add 1 cup of water in the instant pot.
  • Place the pan on the trivet and trivet in the instant pot.
  • Close the lid of the instant pot and set knob to sealing position.
  • Set the instant pot to “Manual” at high pressure for 40 minutes, release the pressure naturally for 10 minutes through steam vent.
  • Open the lid, unwrap the foil and place cake in the fridge.
  • When chilled decorate it with whipped cream topping and serve.
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