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Instant Pot Raspberry Cheesecake
Course
Dessert
Cuisine
American
Keyword
Bottle Gourd Pudding with Philadelphia Cream Cheese, golden oreo cookies, Raspberry Cheesecake, vanilla extract
Prep Time
15
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
55
minutes
minutes
Servings
12
slices
Calories
400
kcal
Author
Corrie
Ingredients
1 ½
ounce
golden oreo cookies
crushed
3
tablespoon
butter
melted
28
ounce
packages cream cheese
room temperature
½
cup
sugar
½
cup
Greek yogurt
2
tablespoon
all purpose flour
2
teaspoon
vanilla extract
3
large eggs
¼
cup
seedless raspberry jelly
2
cups
heavy cream
½
cup
powdered sugar
1
teaspoon
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.
Nutrition
Calories:
400
kcal