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Instant Pot Raspberry Cheesecake with Oreo Crust and Chocolate Ganache Recipe

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4.2 from 11 reviews

This Instant Pot Raspberry Cheesecake features a rich cream cheese filling layered over a crunchy Oreo cookie crust, topped with a luscious milk chocolate ganache and fresh raspberries. Easy to make with the convenience of the Instant Pot, it’s a perfect dessert for any occasion.

  • Total Time: 5 hours
  • Yield: 6 to 8 servings

Ingredients

Crust

  • 1 cup crushed Oreo cookie crumbs (12 Oreos)
  • 2 tablespoons butter, melted

Cheesecake Filling

  • 16 ounces cream cheese, room temperature
  • 1/4 cup sugar
  • 1/2 cup seedless raspberry jam
  • 1/4 cup sour cream
  • 1 tablespoon all-purpose flour
  • 2 eggs, room temperature

Ganache Topping

  • 6 oz. milk chocolate, finely chopped
  • 1/3 cup heavy cream

Decoration

  • Fresh raspberries for decoration

Instructions

  1. Prepare the Pan: Coat a 7-inch springform pan with non-stick spray and line with parchment paper if desired to prevent sticking.
  2. Make the Crust: In a small bowl, mix the crushed Oreo cookie crumbs with melted butter. Spread this mixture evenly along the bottom and about 1 inch up the sides of the prepared pan. Freeze the crust for 10 minutes to set.
  3. Make the Filling: In a mixing bowl, beat the cream cheese and sugar at medium speed until smooth. Blend in the raspberry jam, sour cream, and flour until combined. Add eggs one at a time, mixing just until blended to prevent overmixing. Pour the batter over the chilled crust in the springform pan.
  4. Setup Instant Pot: Pour 1 cup of water into the bottom of the pressure cooking pot and place the trivet inside. Using a foil sling, carefully lower the filled pan onto the trivet. Fold the foil down to avoid interfering with the lid.
  5. Pressure Cook: Lock the Instant Pot lid and select High Pressure for 25 minutes. After the timer beeps, turn off the Instant Pot and allow a natural pressure release for 10 minutes, followed by a quick release to let out any remaining pressure. Remove the lid carefully.
  6. Check and Cool: Check if the cheesecake center is set. If it is still unset, cook for an additional 5 minutes. Use a paper towel to gently soak up any water on top. Remove the pan from the Instant Pot and cool on a wire rack.
  7. Chill: Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
  8. Prepare Ganache: Place half the chopped milk chocolate in a bowl. Heat the heavy cream over medium-high heat until it boils. Pour the hot cream over the chocolate and stir until melted. Add remaining chocolate and stir until completely melted. Let ganache cool until it thickens but remains pourable.
  9. Top and Decorate: Pour and spread the ganache over the chilled cheesecake, allowing it to drip down the sides. Decorate with fresh raspberries on top. Refrigerate until ready to serve.

Notes

  • Using room temperature ingredients ensures a smooth batter and even cooking.
  • Do not overmix after adding eggs to prevent cracks and a dense texture.
  • Chilling the cheesecake overnight enhances flavor and texture.
  • Using a foil sling helps safely lower and lift the cheesecake in and out of the Instant Pot.
  • Ensure water is at the bottom of the Instant Pot to create sufficient steam for pressure cooking.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Instant Pot
  • Cuisine: American

Find it online: https://dishiary.com/instant-pot-raspberry-cheesecake-with-oreo-crust-and-chocolate-ganache-recipe/