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

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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.