Instant Pot Raspberry Cheesecake
  • 2 cups Chocolate cookie crumbs
  • 1/4 cup butter melted
  • 2 packages cream cheese softened
  • 6 tbsp granulated sugar
  • 1/2 cup sour cream
  • 2 eggs room temperature
  • 1 tsp vanilla extract
  • ½ cup fresh raspberries pureed with 1 tbsp sugar
  • Chocolate ganache
  • Fresh raspberries
  1. Prepare a 6″ spring form pan by spraying with nonstick spray. You can even go an extra step and add a piece of parchment paper to the bottom.
  2. Mix cookie crumbs and butter.
  3. Pour your cookie crumbs into the bottom of the pan and press down with spoon. Place your crust in the freezer until you are finished with your filling.
  4. Place your cream cheese in the bowl of a stand mixer with a paddle attachment (you can also use a hand mixer), and mix until light and fluffy. Make sure there are no lumps at all left in this part. Mix for around 3-5 minutes.
  5. Next, add in your sugar 1 tbsp at a time and make sure it is all combined.
  6. Add in the vanilla extract and sour cream. Mix well until combined. Scrape down the sides of your bowl before the next step. Add in pureed raspberries and mix well.
  7. Finally, add in your eggs. For this step, it is important that you mix as little as possible. Add in one egg at a time and only mix long enough until the egg is completely combined into the rest of the mix.
  8. Pour cheesecake mix into your spring form pan and tap against the table a few times.
  9. Cover your spring form with aluminum foil and seal as best as you can to keep water from getting to your cake.
  10. Place 1 cup of water and a trivet into your instant pot.
  11. Place the cheesecake on top of trivet and place your lid on and make sure it is in the sealing position.
  12. Set for high pressure for 35 minutes. Allow for a natural release.
  13. Once you can take the top off, CAREFULLY remove the cheesecake and allow to cool completely on the counter, then place in the refrigerator for at least 5 hours, but best overnight.