How to make an easy Instant Pot raspberry cheesecake from scratch with a raspberry swirl and an Oreo cookie crust. No crack, stress free cheesecake recipe that’s perfect for Valentine’s Day, birthday parties and potlucks. Rich and creamy no bake dessert that the whole family will love!
Years ago I made a copycat recipe of Olive Garden’s white chocolate raspberry cheesecake, which quickly became my family’s all-time favorite cheesecake recipe. But recently, partially inspired by my raspberry poke cake, I decided to try making a raspberry swirl cheesecake in the Instant Pot. I don’t know if I’ll ever make it in the oven again!
What I really love about Instant Pot raspberry cheesecake is that it’s so easy to make. Just assemble the cheesecake, transfer it to the pressure cooker, set the timer and you’re done! Because of the moist environment provided by the pressure cooker, there’s no stress, no cracking, and there’s no guesswork on whether or not it’s done enough to come out of the oven.
Ingredients & Substitutions Notes
- Oreo Cookie Crust – For this recipe, I’ll show you how to make the best chocolate cookie crust with just Oreo cookies and salted butter. If you’re dairy free, be sure to use dairy free butter. You can also make a graham cracker crust, and one of these days I’m going to try making cheesecake with my favorite pecan nut pie crust recipe. Keep in mind that you can also use a pre-made chocolate cookie crust or graham cracker crust from the grocery store.
- Cream Cheese – Any full-fat cream cheese will work for this recipe. If you need to make this a dairy free raspberry cheesecake, use a dairy free cream cheese instead. If you go this route, you’ll also need to swap out the sour cream as instructed below.
- Cane Sugar – I use 100% pure cane sugar, but any granulated sugar will work just fine.
- Vanilla Extract – Again, I use a 100% real vanilla extract for best flavor, but imitation vanilla makes a fine substitute.
- Raspberry Sauce – I usually just use this raspberry sauce recipe for the raspberry swirl in this cheesecake. You can also use raspberry jam instead.
- Sour Cream – A good, full-fat sour cream adds a richer flavor and depth to this raspberry cheesecake. If you’re making this recipe dairy free, you might use a dairy free yogurt instead.
How to Make Instant Pot Raspberry Cheesecake
Before getting started, spray an 8-inch springform pan with nonstick cooking spray. You’ll also want to go ahead and make your homemade raspberry sauce ahead of time.
Make the Chocolate Cookie Crust
- Start by crushing up the Oreo cookies. I like to place them into a plastic gallon bag and beat them with a rolling pin until the consistency resembles coarse bread crumbs.
- Next, use a fork to mix the chocolate cookie crumbs and melted butter in a medium mixing bowl.
- Press your cookie mixture into the springform pan that you greased up in the first step, making sure to cover both the bottom and the sides. Set aside.
How to Make Instant Pot Raspberry Cheesecake Filling
Now that both the crust and the raspberry sauce are prepped, it’s time to mix up the filling.
- Start by mixing together the cream cheese, cane sugar, vanilla extract, almond extract and sour cream in a large mixing bowl. Optionally, I like to use my electric stand mixer for this step.
- Add the eggs to the mixture, mixing ’til well combined.
- Next, pour roughly 1/2 of the cheesecake batter into the chocolate cookie crust that you already made.
- Then spoon roughly 1/2 of the raspberry sauce in small dollops all around on top of the batter, as shown in the picture below.
- Use your spoon to sort of swirl the raspberry sauce around into the batter.
- Now add the rest of the cheesecake batter and then the rest of the raspberry sauce on top, swirling it around into the batter just like before. That’s it!
How to Cook Raspberry Cheesecake in the Instant Pot
Before transferring your raspberry swirl cheesecake to your 6-quart Instant Pot, you’ll need to add 1 & 1/2 cups of water to the pot. Then place the wire rack and trivet into the bottom.
- Place your raspberry cheesecake onto the trivet in the bottom of the Instant Pot. I like to fashion up an aluminum foil sling underneath the pan for this step to help me lower it down into the cooker, as pictured below. Be sure to leave the foil sling in place, as you can then use the same sling to lift the cheesecake out of the cooker when it’s done!
- Loosely cover your cheesecake with aluminum foil before putting the lid back on your Instant Pot. Set to “Pressure Cook” or “Manual” for 35 minutes, letting it naturally release.
- Once the pressure cooker has naturally released, remove the lid from your Instant Pot. Use that foil sling that you left under the pan to lift your raspberry cheesecake out of the pressure cooker, and then let it cool completely on the counter, leaving the aluminum foil cover in place.
- Once cooled, transfer your covered cheesecake to the refrigerator to chill for 4-6 hours or overnight.
That’s all! Slice and serve your Instant Pot raspberry cheesecake with a big dollop of whipped cream!
Expert Tips and Recipe FAQ’s
Cheesecake usually cracks because it was either over baked or baked in too dry of an environment. That said, this is not usually a problem in the Instant Pot because it cooks so consistently. Not to mention, the moist environment of the pressure cooker goes a long way in preventing crack formations. That said, cracking can also result from over-mixing the batter, which can whip excess air into the cheesecake. Take care to mix the batter slowly and only ’till well combined. And if your cheesecake cracks, don’t worry! It will not affect the flavor or texture, and you can simply cover up the evidence with whipped cream on top.
Transfer your cheesecake or individual slices to an airtight container and into the refrigerator for up to 5-6 days. Alternatively, you can also wrap the pan with plastic wrap before transferring to the refrigerator.
Yes, you can freeze raspberry swirl cheesecake. Transfer the cheesecake or individual cheesecake slices to a freezer-safe airtight container or freezer bag and into the freezer for up to 3 months. Be sure to transfer your cheesecake to the refrigerator to let it thaw overnight before serving.
Optional Add-Ins & Variations
- One of my favorite ways to top off Instant Pot raspberry cheesecake is with white chocolate shavings.
- You can also add crushed Oreo cookies, diced raspberries, a drizzling of chocolate syrup or even raspberry pie filling to the top of your raspberry swirl cheesecake before serving!
- Instead of making a raspberry swirl cheesecake, try adding all of the raspberry sauce straight to the batter before mixing to make this a solid pink raspberry cheesecake.
- Don’t like raspberry? Swap out the raspberry sauce for homemade blueberry sauce instead!
More No Bake Desserts
- Brownie Trifle
- Chocolate Dipped Strawberries
- Chocolate Delight Dessert
- Lemon Icebox Pie
- Strawberry Fluff Salad
- Strawberry Cottage Cheese Salad
- Orange Jello Salad
- Strawberry Jello Cool Whip Pie
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Instant Pot Raspberry Cheesecake
Equipment
- Electric Stand Mixer optional
Ingredients
Chocolate Cookie Crust
- 24 Oreo Cookies
- 4 tablespoons Salted Butter
Raspberry Swirl Cheesecake Filling
- 16 ounces Cream Cheese softened
- 1/3 cup Cane Sugar
- 1 teaspoon Vanilla Extract
- 1/8 teaspoon Almond Extract
- 2 Large Eggs beaten
- 1/3 cup Raspberry Sauce
- 2 tablespoons Sour Cream
Instructions
- Before getting started, spray a 9-inch springform pan with nonstick cooking spray. You'll also want to go ahead and make your homemade raspberry sauce ahead of time.
Make the Chocolate Cookie Crust
- Start by scraping the icing off of your Oreo cookies. Crush them up 'til the consistency resembles bread crumbs. I like to place the cookies in a plastic bag and then beat them with a rolling pin to crush them.
- Next, use a fork to mix the chocolate cookie crumbs and melted butter in a medium mixing bowl 'til well combined.
- Press your cookie mixture into the springform pan that you greased up in the first step, making sure to cover both the bottom and the sides. Set aside.
How to Make the Filling
- Start by mixing together the cream cheese, cane sugar, vanilla extract, almond extract and sour cream in a large mixing bowl. I like to use my electric stand mixer for this step.
- Add the beaten eggs to the mixture, mixing 'til well combined.
- Next, pour roughly 1/2 of the cheesecake batter into the chocolate cookie crust that you already prepped.
- Then spoon roughly 1/2 of the raspberry sauce in small dollops all around on top of the batter, as shown in the picture below.
- Use your spoon to sort of swirl the raspberry sauce around into the batter.
- Now add the rest of the cheesecake batter and then the rest of the raspberry sauce on top, swirling it around into the batter just like before. That's it!
How to Cook Raspberry Swirl Cheesecake in the Instant Pot
- First off, add 1 & 1/2 cups of water to the bottom of your Instant Pot.
- Insert the wire rack and trivet into the bottom of the pressure cooker.
- Place your raspberry cheesecake onto the trivet in the bottom of the Instant Pot. I like to fashion up an aluminum foil sling underneath the pan for this step. This helps me lower the pan down into the cooker. Be sure to leave the sling in place in the Instant Pot, as you can use it to lift the cheesecake out when it's done!
- Loosely cover the cheesecake with aluminum foil, and then put the lid back on your Instant Pot. Set it to "Pressure Cook" or "Manual" for 35 minutes, letting it naturally release.
- Once the time has passed and the pressure cooker has naturally released, remove the lid from your Instant Pot. Use that same foil sling that you left under the pan to lift your raspberry cheesecake out of the pressure cooker, and then let it cool completely on the counter, leaving the aluminum foil cover in place.
- Once cooled, transfer the covered cheesecake to the refrigerator to chill for 4-6 hours or overnight.
- That's all! Slice and serve your Instant Pot raspberry cheesecake with a big dollop of whipped cream!
