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a slice of raspberry cheesecake with an oreo crus and chocolate ganache

Instant Pot Raspberry Cheesecake

Instant Pot Raspberry Cheesecake is made with a buttery Oreo crust, rich raspberry cheesecake filling, and topped with chocolate ganache.
Course Dessert
Cuisine American
Keyword Instant Pot Raspberry Cheesecake
Prep Time 25 minutes
Cook Time 25 minutes
NPR: 10 minutes
Total Time 1 hour
Servings 8 slices
Calories 502kcal
Author Catalina Castravet



  • 1 cup crushed Oreo cookie crumbs from about 12 Oreos
  • 3 tablespoons butter melted


  • 16 ounces cream cheese room temperature
  • 1/4 cup sugar
  • 3/4 cup seedless raspberry jam
  • 1/4 cup sour cream
  • 1 tablespoon cornstarch
  • 2 eggs room temperature
  • 1 teaspoon vanilla extract


  • 6 oz. milk chocolate finely chopped
  • 1/3 cup heavy cream
  • Fresh raspberries for decoration


  • Prepare a 7-inch springform pan by coating it with a non-stick spray.
  • In a medium bowl, combine the crust ingredients.
  • Press evenly into the bottom and 1 inch up the sides of the pan. Place in the freezer for 10-20 minutes.
  • In a large mixing bowl whisk cream cheese and sugar at medium speed until smooth.
  • Add in the jam, sour cream, and cornstarch. Scrape the sides and bottom of the bowl.
  • After that, whisk in the eggs one at a time just until combined. Add vanilla extract.
  • Pour batter onto the prepared crust. Cover with foil.
  • Pour 1 1/2 cups of water into the pressure cooker's inner pot, and place the trivet on the bottom.
  • Carefully lower the pan into the pressure cooker onto the trivet.
  • Lock the lid and seal the valve. Cook on High Pressure, and set the timer for 25 minutes.
  • When the IP beep, turn off the pressure cooker. Wait for 10 minutes to naturally release the pressure, and then do a quick pressure release to release any remaining pressure.
  • When valve drops carefully open the lid. Remove the cheesecake and check if the middle is set. If not, cook the cheesecake an additional 5 minutes.
  • Use paper towels to soak up any condensation formed on top of the cheesecake.
  • Remove the springform pan to a wire rack to cool. After that, refrigerate covered with plastic wrap for at least 4 hours or overnight.


  • Add half of the chocolate to a medium mixing bowl.
  • Heat heavy cream on medium-high heat until it comes to a boil. Immediately pour over chocolate and stir until chocolate is completely melted.
  • Add the remaining chocolate and stir until completely melted. If needed microwave for a few seconds only.
  • Cool until ganache is thickened but still pourable.
  • Add chocolate ganache on top of the cheesecake, spreading to the edges.
  • Top with fresh raspberries. Refrigerate until ready to serve.


Calories: 502kcal | Carbohydrates: 62g | Protein: 8g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 354mg | Potassium: 321mg | Fiber: 2g | Sugar: 45g | Vitamin A: 544IU | Vitamin C: 3mg | Calcium: 130mg | Iron: 3mg