Instant Pot White Chocolate Cheesecake with Raspberry Sauce is a decadent, sweet, and creamy treat with the most amazing fruity flair! Serve this picturesque cheesecake throughout the spring and summer months for a bright dessert that you’ll crave time and time again.
Raspberries have a naturally equal balance of tartness and sweetness that compliments this cheesecake perfectly! This cheesecake is slightly sweeter than your average one because of the addition of white chocolate, so the slight tartness from the raspberries really helps to even things out while still staying sweet.
From top to bottom, this is definitely one of my favorite cheesecakes EVER. The buttery graham cracker crust is topped with the most decadent, creamy white chocolate cheesecake filling, then it’s all smoothed over on top with a simple raspberry and sugar mixture. If you’re a berry fan, this recipe is most certainly for you!
Oh, and did I mention this cheesecake is made in the Instant Pot?! Preparing a cheesecake in a pressure cooker is so much faster and easier than using an oven, and the results are just as good when it’s all said and done.
What You’ll Need:
For the crust:
- Graham Cracker Crumbs – Use plain graham crackers that have no additional flavors.
- Butter – It can be salted or unsalted, it’s up to you!
- Salt – Kosher salt works much better than iodized here.
For the filling:
- Cream Cheese – It’ll need to be softened, so let it sit on the counter for about an hour prior to mixing it up.
- Sugar – White granulated sugar is what helps add even more sweetness!
- Heavy Whipping Cream – Heavy cream is what gives the cheesecake its luscious consistency, so don’t substitute it with any other type of dairy.
- Vanilla – Pure vanilla extract adds better flavor than imitation.
- Eggs – I always prefer to use free-range organic eggs in my recipes.
- Flour – All-purpose will do the trick.
- White Chocolate – Any brand of chocolate works! It’ll need to be melted, so try to do so without burning it in the microwave.
For the topping:
- Raspberries – Keep things easy by using frozen raspberries! Be sure to let them thaw prior to using.
How to Make Instant Pot White Chocolate Cheesecake with Raspberry Sauce
For more detailed instructions, scroll to the bottom of this post.
Make the crust. Combine the crust ingredients, then press the mixture into a prepared springform pan. Bake for 8-10 minutes in an oven preheated to 350°F.
Make the filling. Beat the cream cheese with sugar and flour. Then, add in the white chocolate, cream, and vanilla. Mix until fully smooth. Add in the eggs, and don’t over mix it!
Cook the cheesecake. Pour the cheesecake filling into the crust. Cover with foil. Make a sling with the foil to better help you remove the cheesecake when it’s done cooking. Add a cup of water to the Instant Pot, then place the steam rack inside and place your pan on top of your rack. Close and lock the lid, then cook on high pressure for 45 minutes and let it release naturally.
Cool. Let the cheesecake to cool to room temperature, then place it in the fridge for 4-8 hours.
Make the sauce. In a saucepan over medium heat, combine the ingredients for the sauce. Bring it to a boil and stir while it thickens. Mash the berries as they cook. You can choose to blend the mixture or not depending on how you’d prefer the consistency. Strain the mixture through a fine-mesh strainer over a bowl to extract all of the liquids.
Assemble. Let the sauce fully cool to room temperature before you pour it over the cheesecake. Once it’s cool, top off your cheesecake, and enjoy!
How long will Instant Pot White Chocolate Cheesecake with Raspberry Sauce stay fresh? In an airtight container in the fridge, this homemade cheesecake will stay fresh for about 4-5 days.
Can I use fresh raspberries? Yes, you definitely can! I like to use frozen berries because they’re always available year-round. However, if you can get your hands on some fresh raspberries, feel free to use them!
Enjoy more of my best cheesecake recipes!
Instant Pot White Chocolate Cheesecake with Raspberry Sauce
For the crust:
- 1 ½ cups (126 g) graham cracker crumbs
- 4 Tablespoons (56 g) melted butter
- ¼ teaspoon kosher salt
For the filling:
- 16 ounces (454 g) plain cream cheese, softened
- ¼ cup (50 g) granulated sugar
- ½ cup (119 g) heavy whipping cream
- 1 ½ teaspoons vanilla extract
- 2 eggs
- 1 ½ tablespoons all-purpose flour
- 6 ounces (170 g) white chocolate, melted
For the topping:
- 12 ounces (340 g) frozen raspberries, thawed
- 2 Tablespoons granulated sugar
- Extra berries for garnish
For the crust and cheesecake:
- Preheat the oven to 350 degrees Fahrenheit. Spray a springform pan with non-stick spray and set it to the side.
- Prepare the crust by mixing the graham cracker crumbs, salt and the melted butter. Gently press using the back of a spoon to form the crust inside the pan. Bake for 8 to 10 minutes or until golden brown.
- To prepare the filling, soften the cream cheese until it is light and fluffy using a stand mixer. Add the sugar and flour, and mix for another two minutes until combined. Make sure you scrape the sides of the bowl.
- Add in the melted chocolate, the whipping cream, and vanilla extract. Mix until combined, and make sure there are no lumps.
- Finally, add the eggs and make sure they are fully incorporated. It is very important to not overmix.
- Add the filling to the crust and tap the mold a bit so that the cream cheese settles evenly over the crust without bubbles. Cover with aluminum foil.
- Make a sling with aluminum foil that goes past one side to the other of your pan. Make sure it is long enough that you can hold the pan grabbing both sides of the sling. This will help you remove the pan from the IP.
- Add 1 cup of water to your inner pot inside your IP. Place your steam rack inside and place your pan on top of your rack. Close and lock your lid. Cook on high pressure for 45 minutes and let it release naturally.
- Let it cool down until it is at room temperature and place in the refrigerator for at least 4 hours, preferably overnight.
- In the meantime you can prepare the sauce (below). Once the cheesecake is done, remove it from the pan and pour the sauce over the cheesecake.
- Top with additional berries and serve. Enjoy!
For the sauce:
- Heat a medium-sized saucepan over medium heat. Add the berries, water, and sweetener. Make sure the water barely covers the berries.
- Let the mixture come to a slow boil, stirring almost continuously until it thickens. Use a potato masher or fork to break up the berries.
- If you don’t want a berry texture you may blend it before using. If you want pieces of berries do not blend.
- If you want to try it blended, blend until the mixture is smooth and puréed.
- Pour the purée through a fine-mesh strainer set over a medium-size bowl. Stir and push on the solids with the back of a rubber spatula until all of the liquid has been extracted.
- Make sure you let it cool before you pour it over the cheesecake.
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