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Decadent White Chocolate Instant Pot Cheesecake

Decadent White Chocolate Instant Pot Cheesecake with a homemade raspberry and white chocolate swirl is rich and creamy with a dense texture that cheesecake is known for. This recipe is made from a traditional New York style cheesecake with melted white chocolate chips swirled throughout; the flavor is deliciously sweet.

The raspberry swirl creates a delicious balance to the sweet white chocolate, while the graham cracker crust finishes every bite with that iconic cheesecake flair. We garnished ours with homemade whipped cream and fresh raspberries for a classic, sophisticated aesthetic.

Instant Pot White Chocolate Raspberry Swirl Cheesecake
Instant Pot White Chocolate Raspberry Swirl Cheesecake has a creamy dense texture.

We are walking you through exactly how to make your next cheesecake in the Instant Pot. The process is very straight forward and the results are incredible.

Making cheesecake in the Instant Pot is a great way to make a smaller cheesecake with the same flavor and consistency as a classically prepared cheesecake. This method will get rid of the ‘water bath’ that is required when making cheesecakes in the oven, because the pressure and moisture is all contained within the pot.

Instant Pot White Chocolate Raspberry Swirl Cheesecake With Roasted Raspberries
Instant Pot Cheesecake with White Chocolate Raspberry Swirl

Can you use a springform pan in the Instant Pot to make cheesecake?

Yes, If you are making cheesecake in your Instant pot you can use any pan that fits. Because pressure cookers come in different sizes, you will need to select a pan that fits your specific Instant Pot.

For this cheesecake we used a Go Daddy 7 x 3 inch Cheesecake pan in a 6 quart Instant Pot. It gave a lovely 3 inch high cheesecake that was the perfect size.

If you are planning to make this recipe in Ekovana pans, which are standard with Instant Pot, or a 6 inch springform pan, reduce all the ingredients by one third for each cheesecake. The smaller pans will give you a shorter cheesecake, more like 2 inches in height, so just be aware of that.

Instant Pot White Chocolate Raspberry Swirl Cheesecake
This recipe fills a 7 x 3 inch cheesecake pan to the top

Some of our best cheesecakes include our 6 inch New York Cheesecake which bakes like a dream in the Instant Pot as well. Our blueberry swirled cheesecake is another berry infused cheesecake that has amazing flavor and a dreamy texture.

The white chocolate is excellent in the cake. Make sure you are using a good quality chocolate for the best flavor and texture. For this recipe we used Ghirardelli White Chocolate baking chips.

To prepare the white chocolate in the microwave put your white chocolate into a microwaveable dish and set the timer to 30 seconds on power level 50. Stir and repeat as necessary, until the chocolate is melted and smooth.

To prepare the white chocolate on the stovetop put your white chocolate over a 1 quart double boiler. Add water to the bottom pot, and bring the water to a boil. put your white chocolate chips into the top bowl and stir it as necessary until melted, being careful not to boil the chocolate. Just stir it into a smooth creamy melt.

How do you make a graham cracker crust?

This Instant Pot Cheesecake is made with a traditional graham cracker crust, and because it will be pressure cooked, it does not need to be par baked before adding the filling. Instead, you will place the crust in your freezer to set up before adding the filling.

  1. Crumble the graham sheets into a food processor and pulse several times until the grahams breakdown into 1/2 inch
  2. Add the sugar and pulse a few more times
  3. Add the melted butter and pulse until the mixture is completely fine and crumbly
  4. Press the graham cracker crumbs into the well oiled 7 inch cheesecake pan. Parchment paper can be cut into a circle and set into the bottom of the pan before pressing in the crust.
  5. Set into the freezer for 20 minutes or until needed

Food processor instructions

Before you begin, set out all of the ingredients and allow them to warm to room temperature. This helps blend everything properly which is key to making a creamy, dreamy cheesecake. It is especially important to use warm ingredients if using a stand mixer or hand held electric mixer.

And when mixing in the melted (only to luke warm) white chocolate you need the ingredients at about the same temp for even blending.

  1. Put the cream cheese into the food processor in chunks and blend a minute or two until soft and creamy, pulsing as needed and wiping the sides of the bowl
  2. Add the sour cream, vanilla and sugar and pulse until blended
  3. Add the melted chocolate and pulse once or twice
  4. Add in the eggs and pulse until just blended
  5. Pour into the cheesecake pan that has been prepared with the graham cracker crust and cook

Stand mixer Instructions

  1. In your stand mixer beat the cream cheese until creamy
  2. Add the sour cream, vanilla and sugar and blend until the texture is creamy and smooth
  3. Add in eggs one at a time, mixing very gently. Turn the hand mixer to low speed or even off and gently mix the eggs in
  4. Pour the melted white chocolate into the batter and gently fold it in with a spatula
  5. Pour the batter into your prepared pan

How do you make a homemade raspberry sauce?

The raspberry swirl does add a nice bit of color to the top and a bit of flavor so it is worth doing, sparingly. The raspberries are all in the top of this cheesecake, this is to prevent too much liquid in the cheesecake which will hinder the bake, as well as the final set of the cheesecake.

  1. Combine the raspberries and sugar in a one quart pot over medium heat
  2. Stir until the juice is released from the berries. You do not need to bring it to a boil and it should take less than 10 minutes
  3. Strain the cooked berries over a bowl to catch the berry juice
  4. Discard the seeds and cool the juice until it reaches room temperature or until needed
  5. Drop droplets of the raspberry sauce onto the cake top. Swirl through the drops with a toothpick or skewer until the cheesecake batter is covered with raspberry swirl

But you still have to do the reduction sauce, so you use roasted berries. This topping can be hacked with a seedless jam if you are careful of the consistency. Try adding a teaspoon of water to 2 tablespoons of jam and whisk it until blended.

Cooking the Instant Pot Cheesecake

  1. Pour 1 1/2 Cups of water into the bottom of your instant pot insert. Set the cheesecake pan into the metal trivet. Set them into the bottom of the pot with the trivet arms up.
  2. Put a foil tent over the cheesecake by carefully crimping the foil to the sides of the cheesecake pan.
  3. Lock the lid and cook on manual high heat for 38 minutes. Let the pot release naturally. If the valve hasn’t dropped in about 18 minutes go ahead and quick release.
  4. Open the Instant pot lid and remove the foil tent and lift out cheesecake pan holding the trivet arms in the middle of the trivet arm for best balance. The grip of silicone mitts really help with this.
  5. The cake should jiggle a bit but be mostly firm. It will continue to cook as it cools on the counter.
  6. Cool to room temperature on the counter and then set the cheesecake into the fridge to set at least another 4 hours to overnight.
  7. Remove from pan anytime after it goes to room temperature. It may stick to the pan a bit on the sides. You might need to run a sharp knife around the outer edge to make sure the cake is freed before removal.

How do you remove a cheesecake from the pan?

It’s important that you allow your cheesecake to cool completely before attempting to remove the sides of the pan that it was cooked in. Otherwise, the cheesecake will not be set and will break apart. Once the cheesecake is fully cooled and set firm, you can carefully remove it by following these steps.

  • Set the pan over a high round surface about the same size as the inner plate of the pan
  • Grab the outer sides of the pan and gently push down
  • Slowly continue moving the sides of the pan downward until it all the way off the sides of the cheesecake
  • Carefully move the cheesecake plate to your desired serving plate
White Chocolate Raspberry Swirl Cheesecake
Instant Pot Cheesecake

What kinds of Cheesecakes can you cook in the Instant Pot?

There is no end to the amount of cheesecakes you can make using your Instant Pot. The flavors, additions, and creativity is endless. Here are some other ideas for cheesecakes you could make once you give this recipe a try.

  • Instant Pot Oreo Cheesecake
  • Try an Instant Pot Pumpkin Cheesecake recipe for the winter holidays this year
  • Instant Pot Chocolate Chip Cheesecake
  • Instant Pot Reese’s Cheesecake
  • Instant Pot Eggnog Cheesecake
  • Instant Pot Kahlua Cheesecake
  • And the famous Instant Pot Cheesecake #17

To garnish this cheesecake, make your homemade whipped cream and load it into a decorators icing bag affixed with a Wilton 2D tip. Pipe swirls on top of the cooled cheesecake and top with fresh raspberries. Shave some white chocolate over the top to seal it with flair. It’s a simple, classic way to let everyone know what kind of cheesecake it is.

    How do you make the best White Chocolate Raspberry Instant Pot Cheesecake?

    • Be careful not to over mix the eggs. If the eggs are over mixed they will become lumpy in the batter.
    • Be sparing with the raspberry swirl. It is only meant for decoration and a bit of extra flavor, and the cheesecake will not set completely if too much raspberry sauce is swirled into the batter.
    • Completely mix the melted chocolate into the cake. Even distribution is important.
    • Let the cheesecake completely set up. This will improve the flavor, and allow it to set better.
    • If your cheesecake has a dent or depression in the middle it’s okay, and even normal.
    • Do not add cooking time in hopes of firming up the dip unless yours turns out really soupy in the middle. If it is for sure undercooked add 5 minutes on manual high heat to finish the cake.
    Instant Pot White Chocolate Raspberry Swirl Cheesecake
    White Chocolate Raspberry Swirl Cheesecake

    Your Printable Instant Pot Cheesecake Recipe

    Instant Pot White Chocolate Raspberry Swirl Cheesecake
    Yield: 12 slices

    White Chocolate Raspberry Swirl Cheesecake

    Prep Time: 20 minutes
    Cook Time: 54 minutes
    Total Time: 1 hour 14 minutes

    White Chocolate Raspberry Swirl Cheesecake is amazingly rich, dense and creamy. This easy to make cheesecake method will change the way you make cheesecake forever!

    Ingredients

    • Graham Cracker Crust:
    • 3/4 Cup graham crackers
    • 2 Tablespoons sugar
    • 2 Tablespoons Melted Butter
    • Cheesecake Filling:
    • 24 oz. cream cheese, (3 8 0z. packages)
    • 1 1/2 tsp. vanilla
    • 3/4 Cup sour cream
    • 2 large eggs
    • 1 egg yolk
    • 1 Cup sugar
    • 4 oz. White chocolate chips ( melted, whisked and cooled to a lukewarm liquid)
    • Raspberry Sauce:
    • 1/2 Cup Fresh Raspberries
    • 1 Tablespoon sugar
    • Whipping Cream Garnish:
    • 1 Cup heavy whipping cream
    • 1/2 Cup powdered sugar
    • 5 Raspberries to garnish

    Instructions

    Graham Crust Instructions:

    1. Crumble the graham sheets into a food processor(OR finely crush in a plastic bag with a rolling pin then mix the remaining ingredients in a bowl.) and pulse several times until the grahams breakdown into 1/2 inch or so pieces. Add the sugar and pulse a few times.
    2. Add the butter and pulse until the mixture is completely fine and crumbly
    3. Press into the well oiled 7 inch cheesecake pan(Parchment paper can be cut into a circle and set into the bottom of the pan if desired) and set into the freezer for 20 minutes.

    Filling Instructions:

    1. With your food processor (Preferred) or stand mixer or hand held electric mixer on high speed. Beat the cream cheese several minutes or until soft and creamy.
    2. Blend together the cream cheese sour cream, vanilla and sugar until the texture is creamy and smooth. 
    3. Mix in the eggs one at a time VERY gently on low speed or by hand.
    4. Pour the melted white chocolate into the batter and gently fold it in with a spatula until well blended. Pour the batter into your prepared pan.

    Raspberry Swirl Instructions:

    1. Put the Raspberries and sugar together in a saucepan on medium heat.
    2. Stir the raspberries and sugar until the juice comes out. Boiling is not necessary. This will take only a few minutes. Remove from heat
    3. Strain the cooked raspberries over a bowl until the juice is separated from the seeds. Discard the seeds.
    4. Cool the raspberry juice in the fridge or freezer until room temperature or cooler.
    5. Drop droplets of the raspberry sauce onto the cake top and swirl through the drops as you wish with a toothpick or skewer until the cheesecake batter is covered with raspberry swirl.

    Cooking Instructions

    1. Pour 11/2 Cups of water into the bottom of your instant pot insert.
    2. Set the cheesecake pan into the metal trivet. Set them into the bottom of the pot with the trivet arms up.
    3. Cook on manual high heat for 38 minutes. Natural release for 18 minutes or until valve drops. Then QR if necessary.
    4. Put a loose foil tent around the pan sides to prevent water condensing onto the cheesecake as it cooks. (Or cook the cheesecake uncovered and dab off water after cooking)
    5. Open the Instant pot lid and remove the cheesecake and foil tent. The cake should jiggle a bit but be mostly firm. It will continue to cook as it cools on the counter.
    6. Dab off any water droplets on the cake with a paper towel.
    7. Cool to room temperature on the counter and then set the cheesecake into the fridge in the cooking pan, covered to set at least another 4 hours to overnight.
    8. Remove from pan anytime after it is thoroughly chilled. It may stick to the pan a bit on the sides. Run a sharp knife around the outer edge to make sure the cake is freed before removal.

    Whipped Cream Garnish

    1. Mix the whipping cream and powdered sugar on high with an electric beater until stiff.
    2. Pipe onto the top with a wilton 2d tip as desired.
    3. Arrange the fresh raspberries on the top as you prefer.

    Notes

    Recipe Notes: The cooking time is the time on manual high heat under pressure and the natural release of 18 minutes combined. There is another few minutes time of getting the sealed pot up to pressure. Instant pots Do not like overmixed eggs in cheesecake recipes. Overmixed eggs will cause a horrible lumpy texture to happen in the instant pot. I have even opened the pot to an exploded cheesecake. Still nummy but distressing... and NOT pretty! This cheesecake has MUCH Better flavor when the cheesecake is completely set up. It's good just cooled, but AMAZING when chilled overnight.

    Nutrition Information

    Yield

    12

    Serving Size

    1 slice

    Amount Per Serving Calories 548Total Fat 40gSaturated Fat 23gTrans Fat 0gUnsaturated Fat 13gCholesterol 150mgSodium 301mgCarbohydrates 43gFiber 1gSugar 37gProtein 7g

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    Thisoldgal.com has great info on instant pot cheesecakes

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    EJ

    Thursday 29th of March 2018

    Your cheesecake recipes look fabulous. I'd like to try a crustless recipe using silicone egg cups. Do you think this would work and if so how much time.

    Thank you in advance

    EJ

    Diane

    Thursday 29th of March 2018

    Hi EJ, I have never used single serving silicone egg cups so I can't say if they would work in the instant pot. They might be a bit tricky to get out of the instant pot when hot since silicone is rather floppy. So if you do try it I recommend putting the egg cups into a pot that would fit on your ip trivet. Then when you remove the pot after cooking just let the egg cups cool right in the pan before chilling them in your fridge. As for cooking times. I found this chart for you by this old Gal. For Single Serving Jar Cheesecake 8 oz Wide Mouth Glass Jar - cook 7 minutes 4 oz Wide Mouth Glass Jar - cook 4 minutes 16 oz Glass Jars - DON'T DO IT! 15 minute Natural Pressure Release Since I don't know how many ounces the egg cups hold I'm hoping this chart should give you choices you need. I'd love to know how they turn out for you! Happy Easter to you and your family.

    Michelle LeComte Wilson

    Saturday 23rd of December 2017

    Hi, I made this today. I’m a little worried because I had a LOT of the filling left over. I bought the spring form 7X3 inch that was recommended. So did I over cook it? What can I make with the extra filing? Can I make something in the over. What did I do wrong to have so much left over? I filled the pan with my filling all the way to the top. Michelle

    Diane

    Saturday 23rd of December 2017

    Hi Michelle, I'm not sure what happened. We used every bit of filling and it went to the 7 x 3 pan top but did not go over. Can you tell me how the cheesecake looks to you? If The top looks fairly level with no cracks? (It may dip in the middle a bit this is normal) Is it similar in texture to our picture of it? If so it should be fine. OR You MAY have over mixed it. This would add in more air than is necessary and overwork the eggs. If that is the case the volume will expand, texture will be clumpier and it may fall some. The cheesecake will still taste good but not so creamy. If the texture is creamy (you won't know this until it is cut so wait on that until it is completely set) All I can say is I'm not sure. With the extra you can make mini cheesecakes in either the instant pot or in your oven. Do you have 4 inch ramekins or 4 oz. wide mouth mason jars? If so, set them into your instant pot on your trivet and cook them for 4 minutes on manual with a 15 minutes natural release. You can also use 4 inch mini cheesecake pans if you have them on manual for 12 minutes with an 18 minute natural release. I hope this helps you. Please let me know if I can be of further help. And how it turns out after it is set. Thank you and Have a Merry Christmas!

    Anita

    Wednesday 25th of October 2017

    Can you use frozen raspberries instead of fresh?

    Diane

    Wednesday 25th of October 2017

    Hi Anita, You certainly can use frozen raspberries for the reduction sauce, it might take a bit longer to reduce though. Garnishing the top with thawed berries might be a bit tricky. Watch the extra liquid frozen berries will have. Good luck and let us know how this goes for you.

    Kelly

    Wednesday 27th of September 2017

    How do you make the raspberry sauce?

    Diane

    Wednesday 27th of September 2017

    Hi Kelly, I have updated the printable for you. Thank you for pointing this out. I'd love to know how it turns out for you!

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