Instant Pot White Chocolate Raspberry Cheesecake

The latest recipe I tried is for instant pot cheesecake. I’m trying to get more comfortable with my Instant Pot. I bought it a few months ago and just really haven’t used it that often. Plus, my husband cooks dinner most of the time, so he’s actually used it even more than I have! But I knew I had to try a cheesecake recipe!
(affiliate links included so it’s easy for you to get what you need to make these) So I adapted this White Chocolate Cheesecake for the Instant Pot, and for using 3 mini pans instead of a regular 7 inch one.

Ingredients

CRUST
1 cup chocolate graham cracker crumbs (about 6 whole crackers)
4 TBS unsalted butter, melted
scant 1/4 cup sugar

CHEESECAKE
8 ounces white chocolate (usually one bar, cut into pieces)
3 TBS boiling water
16 ounces low-fat cream cheese / Neufchâtel (room temperature)
3/8 cup sugar
1 1/2 tsp vanilla
1 egg (room temperature)
dash salt

TOPPING
1/4 cup semi-sweet chocolate chips
1/4 cup heavy cream
raspberries
sugar

Directions

Use a blender or food processor to make crumbs out of the graham crackers. Mix in a bowl with the melted butter. Cut parchment paper circles to fit the bottoms of the cheesecake pans, distribute crust mixture evenly and press down. Chill in fridge while preparing the filling.

Place white chocolate pieces in a bowl. Boil about a cup of water in the microwave. Measure out 3 TBS of boiling water and pour over the chocolate. Let sit two minutes, then whisk to combine.

Mix cream cheese until smooth, about a minute. Add sugar, vanilla and salt, beating until smooth and scraping the sides. Add egg and mix well. Stir in melted chocolate. Spread evenly in pans, about a cup per mini pan.

Set the rack in the bottom of the Instant Pot. Place two pans side by side. Make a ball out of foil to support the third pan, resting it on the foil and the sides of the other two pans so that it can sit level. Cover everything with a paper towel.

Close the lid, turn valve to seal, and set manual time for 8 minutes. The Instant Pot will heat up and come to pressure. Then the 8 minute countdown will begin. After the 8 minutes, let the timer count back up for 11 minutes while the Instant Pot does a natural release and the cakes keep cooking inside.

Remove the lid and take out the cheesecakes using Instant Pot mitts. Let cool on the counter for one hour then transfer to the fridge for a few hours or over night.

After cakes have chilled, and about an hour before serving, melt semi-sweet chocolate and cream over low heat and stir until smooth. Release spring on pans, remove parchment paper from edges and bottom of cheesecake and place on serving dishes. Use a spoon to drip the chocolate over the edge of each cheesecake. Return to the fridge. Rinse raspberries, pat dry, and dip in sugar. Place them on the tops of the cheesecakes and enjoy!

Don’t they just look so fancy! They were delicious too, and would be great for a Valentine’s Day dessert. What’s your favorite thing to make in the Instant Pot? (Don’t have one? click on the link below to buy one!) And I hope you’ll try these cheesecakes and let me know what you think.

Don’t miss this post if you want more Instant Pot cheesecake recipes!

(affiliate links)