{"id":5295,"date":"2022-02-12T22:32:00","date_gmt":"2022-02-13T05:32:00","guid":{"rendered":"http:\/\/www.pressurecookingtoday.com\/?p=5295"},"modified":"2022-02-13T20:50:08","modified_gmt":"2022-02-14T03:50:08","slug":"pressure-cooker-raspberry-cheesecake","status":"publish","type":"post","link":"https:\/\/www.pressurecookingtoday.com\/pressure-cooker-raspberry-cheesecake\/","title":{"rendered":"Instant Pot Raspberry Cheesecake"},"content":{"rendered":"\n<p><em>This <strong>Raspberry Cheesecake<\/strong> features an Oreo cookie crust, rich chocolate ganache, and fresh berries. A perfect treat for your Valentine, or any celebration, and it cooks up quick and easy in your Instant Pot.<\/em><\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img width=\"800\" height=\"534\" src=\"https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/02\/Raspberry_Cheesecake_Instant_Pot_Recipe_from_Pressure_Cooking_Today_PCT-2717-800x534.jpg\" alt=\"a side shot of a purple-red raspberry cheesecake with a chocolate cookie crust, topped with chocolate ganache drizzles and red raspberries. Sitting on a white plate with additional raspberries on the sides\" class=\"wp-image-44489\" srcset=\"https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/02\/Raspberry_Cheesecake_Instant_Pot_Recipe_from_Pressure_Cooking_Today_PCT-2717-800x534.jpg 800w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/02\/Raspberry_Cheesecake_Instant_Pot_Recipe_from_Pressure_Cooking_Today_PCT-2717-500x334.jpg 500w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/02\/Raspberry_Cheesecake_Instant_Pot_Recipe_from_Pressure_Cooking_Today_PCT-2717-768x513.jpg 768w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/02\/Raspberry_Cheesecake_Instant_Pot_Recipe_from_Pressure_Cooking_Today_PCT-2717-150x100.jpg 150w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/02\/Raspberry_Cheesecake_Instant_Pot_Recipe_from_Pressure_Cooking_Today_PCT-2717.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure><\/div>\n\n\n\n<div class=\"wp-container-1 wp-block-group\"><div class=\"wp-block-group__inner-container\">\n<p class=\"has-background\" style=\"background-color:#ffdab9\"><strong>\u2764\ufe0f Why You&#8217;ll Love This Recipe: <\/strong>This raspberry-chocolate dessert is a beautiful purple-red color, and it tastes even better than it looks! It\u2019s make-ahead, mostly hands-off and always impresses!&nbsp;<\/p>\n\n\n\n<p>This recipe was originally inspired by a reader and Instant Pot cook, Gordon, who shared his version in the&nbsp;<a href=\"https:\/\/www.facebook.com\/groups\/InstantPotCommunity\/permalink\/1022776607816327\/\">Instant Pot Facebook Group<\/a>. <\/p>\n\n\n\n<p>I\u2019ve adapted this recipe to be even easier by using jam and added a delicious, decadent chocolate ganache on top of the cake for a stunning presentation.&nbsp;<\/p>\n<\/div><\/div>\n\n\n\n<p class=\"has-background\" style=\"background-color:#fde1e0\"><strong>This is one of our most beautiful and colorful <a href=\"https:\/\/www.pressurecookingtoday.com\/best-pressure-cooker-cheesecake-recipes\/\">Instant Pot Cheesecake Recipes<\/a>. <\/strong>And if you love desserts with fruit and chocolate, try these adorable <a href=\"https:\/\/www.pressurecookingtoday.com\/pressure-cooker-chocolate-pots-de-creme\/\">Pots du Creme<\/a> with <a href=\"https:\/\/www.pressurecookingtoday.com\/pressure-cooker-berry-compote\/\">Instant Pot Fresh Berry Compote<\/a> next.&nbsp;<\/p>\n\n\n\n<!--more-->\n\n\n\n<p>This Instant Pot dessert makes a wonderful Valentine\u2019s Day treat! But we\u2019ve also been known to serve it for birthday parties, summertime celebrations when fresh raspberries are in season, and really any time we want an easy but impressive dessert.&nbsp;&nbsp;<\/p>\n\n\n\n<p><em>We&#8217;ve updated this recipe with additional instructions and FAQs to show you how easy it is to make this beautiful raspberry cheesecake.<\/em><\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-full\"><img width=\"801\" height=\"1200\" src=\"https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/02\/Raspberry_Cheesecake_Instant_Pot_Recipe_from_Pressure_Cooking_Today_PCT-2511.jpg\" alt=\"an overhead shot of the ingredients for Raspberry Cheesecake, including two eggs, fresh raspberries, sugar, flour, blocks of cream cheese, heavy cream, and melting chocolates\" class=\"wp-image-44484\" srcset=\"https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/02\/Raspberry_Cheesecake_Instant_Pot_Recipe_from_Pressure_Cooking_Today_PCT-2511.jpg 801w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/02\/Raspberry_Cheesecake_Instant_Pot_Recipe_from_Pressure_Cooking_Today_PCT-2511-500x749.jpg 500w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/02\/Raspberry_Cheesecake_Instant_Pot_Recipe_from_Pressure_Cooking_Today_PCT-2511-768x1151.jpg 768w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/02\/Raspberry_Cheesecake_Instant_Pot_Recipe_from_Pressure_Cooking_Today_PCT-2511-150x225.jpg 150w\" sizes=\"(max-width: 801px) 100vw, 801px\" \/><\/figure><\/div>\n\n\n\n<div class=\"wp-container-2 wp-block-group\"><div class=\"wp-block-group__inner-container\">\n<h2>Instant Pot Cheesecake Ingredients<\/h2>\n\n\n\n<p>The three components for this cake are (1) an oreo cookie crust, (2) a raspberry cheesecake filling, and (3) a milk chocolate ganache. Here\u2019s what you\u2019ll need:<\/p>\n\n\n\n<ul><li><strong>Oreo cookies<\/strong>. These will be crushed to make the chocolate cookie crust. crumbs (12 Oreos)<\/li><li><strong>Butter<\/strong>. Use unsalted butter to bind the cookie crust.&nbsp;<\/li><li><strong>Cream<\/strong> <strong>cheese<\/strong>. This should be at room temperature for the easiest mixing.&nbsp;<\/li><li><strong>Sugar<\/strong>. Regular granulated sugar works!<\/li><li><strong>Seedless<\/strong> <strong>raspberry<\/strong> <strong>jam<\/strong>. For the beautiful red-purple presentation, <em><strong>black<\/strong> raspberry jam<\/em> works the best. I like the Smucker\u2019s Simply Fruit brand.&nbsp;<\/li><li><strong>Sour<\/strong> <strong>cream<\/strong>. This should also be at room temperature so it incorporates easily into the cake.&nbsp;<\/li><li><strong>Flour<\/strong>. You\u2019ll just need a tablespoon of all-purpose to bring the cheesecake layer together.&nbsp;<\/li><li><strong>Eggs<\/strong>. Room temperature, please!<\/li><li><strong>Milk<\/strong> <strong>chocolate<\/strong>. Choose your favorite bar or melting chocolate. It should be finely chopped.&nbsp;<\/li><li><strong>Heavy<\/strong> <strong>cream<\/strong> for the rich ganache topping.&nbsp;<\/li><li><strong>Fresh<\/strong> <strong>raspberries<\/strong>, for decoration. (And they&#8217;re delicious.)<\/li><\/ul>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-full\"><img width=\"801\" height=\"1200\" src=\"https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/02\/Raspberry_Cheesecake_Instant_Pot_Recipe_from_Pressure_Cooking_Today_PCT-2715.jpg\" alt=\"A beautiful centered shot of the finished raspberry cheesecake, covered in chocolate ganache with fresh raspberries on top.\" class=\"wp-image-44488\" srcset=\"https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/02\/Raspberry_Cheesecake_Instant_Pot_Recipe_from_Pressure_Cooking_Today_PCT-2715.jpg 801w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/02\/Raspberry_Cheesecake_Instant_Pot_Recipe_from_Pressure_Cooking_Today_PCT-2715-500x749.jpg 500w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/02\/Raspberry_Cheesecake_Instant_Pot_Recipe_from_Pressure_Cooking_Today_PCT-2715-768x1151.jpg 768w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/02\/Raspberry_Cheesecake_Instant_Pot_Recipe_from_Pressure_Cooking_Today_PCT-2715-150x225.jpg 150w\" sizes=\"(max-width: 801px) 100vw, 801px\" \/><\/figure><\/div>\n\n\n\n<div class=\"wp-container-3 wp-block-group\"><div class=\"wp-block-group__inner-container\">\n<h2>How to Make Raspberry Cheesecake in an Instant Pot<\/h2>\n\n\n\n<p>This easy Raspberry Cheesecake recipe will work in any brand of electric pressure cooker, including the <a href=\"https:\/\/www.pressurecookingtoday.com\/instant-pot-duo-and-smartcooker\/\">Instant Pot<\/a>, <a href=\"https:\/\/www.pressurecookingtoday.com\/ninja-foodi-pressure-cooker-review\/\">Ninja Foodi<\/a>, or <a href=\"https:\/\/www.pressurecookingtoday.com\/how-to-use-the-power-pressure-cooker-xl\/\">Power Pressure Cooker XL<\/a>.<\/p>\n<\/div><\/div>\n\n\n\n<div class=\"wp-container-4 wp-block-group\"><div class=\"wp-block-group__inner-container\">\n<h3>First, you\u2019ll start by making the chocolate cookie crust. <\/h3>\n\n\n\n<p>It\u2019s just two ingredients (cookie crumbs and melted butter) that need to be combined into a sandy mixture. Press the crust mixture into the bottom of your prepared springform pan. This needs to set up in the freezer for 10 minutes while you make the filling.&nbsp;<\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#eeeeee\">You can choose whether you want to remove the Oreo filling or leave it on. If I&#8217;m using a food processor to crush the cookies, I generally remove it!<\/p>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-full\"><img width=\"801\" height=\"1200\" src=\"https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/02\/Raspberry_Cheesecake_Instant_Pot_Recipe_from_Pressure_Cooking_Today_PCT-2514.jpg\" alt=\"an overhead shot of the cheesecake with the batter poured into the silicone pan, with oreos and fresh raspberries in the background\" class=\"wp-image-44485\" srcset=\"https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/02\/Raspberry_Cheesecake_Instant_Pot_Recipe_from_Pressure_Cooking_Today_PCT-2514.jpg 801w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/02\/Raspberry_Cheesecake_Instant_Pot_Recipe_from_Pressure_Cooking_Today_PCT-2514-500x749.jpg 500w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/02\/Raspberry_Cheesecake_Instant_Pot_Recipe_from_Pressure_Cooking_Today_PCT-2514-768x1151.jpg 768w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/02\/Raspberry_Cheesecake_Instant_Pot_Recipe_from_Pressure_Cooking_Today_PCT-2514-150x225.jpg 150w\" sizes=\"(max-width: 801px) 100vw, 801px\" \/><\/figure><\/div>\n\n\n\n<div class=\"wp-container-5 wp-block-group\"><div class=\"wp-block-group__inner-container\">\n<h3>Next, make the raspberry cheesecake layer. <\/h3>\n\n\n\n<p>In a mixing bowl, beat together the cream cheese and sugar at medium speed until smooth. <\/p>\n\n\n\n<p><strong>It&#8217;s important not to overmix! <\/strong><\/p>\n\n\n\n<p>Then add the raspberry jam, sour cream, and flour. Add the eggs one at a time and mix until just combined. When the batter is uniform, pour it into the springform pan on top of the crust.<\/p>\n<\/div><\/div>\n\n\n\n<div class=\"wp-container-6 wp-block-group\"><div class=\"wp-block-group__inner-container\">\n<h3>Now you\u2019re ready to \u201cbake\u201d the cake. <\/h3>\n\n\n\n<p>Add a cup of water to your pressure cooking pot, and place the trivet in the bottom. Use a foil sling to carefully lower the filled cake pan onto the trivet in the pressure cooking pot. Fold the foil sling down so that it doesn&#8217;t interfere with closing the lid.<\/p>\n\n\n\n<p>The cheesecake cooks at High Pressure for 25 minutes. When the cook time ends, turn off the Instant Pot and let the pressure release for 10 minutes. Finish with a quick pressure release, carefully remove the lid, and use the sling to remove the cake from the pot.&nbsp;<\/p>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-full\"><img width=\"801\" height=\"1200\" src=\"https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/02\/Raspberry_Cheesecake_Instant_Pot_Recipe_from_Pressure_Cooking_Today_PCT-2516.jpg\" alt=\"An overhead shot of the purple-red raspberry cheesecake on a foil sling inside the Instant Pot\" class=\"wp-image-44486\" srcset=\"https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/02\/Raspberry_Cheesecake_Instant_Pot_Recipe_from_Pressure_Cooking_Today_PCT-2516.jpg 801w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/02\/Raspberry_Cheesecake_Instant_Pot_Recipe_from_Pressure_Cooking_Today_PCT-2516-500x749.jpg 500w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/02\/Raspberry_Cheesecake_Instant_Pot_Recipe_from_Pressure_Cooking_Today_PCT-2516-768x1151.jpg 768w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/02\/Raspberry_Cheesecake_Instant_Pot_Recipe_from_Pressure_Cooking_Today_PCT-2516-150x225.jpg 150w\" sizes=\"(max-width: 801px) 100vw, 801px\" \/><\/figure><\/div>\n\n\n\n<h3>Set and chill the cheesecake<\/h3>\n\n\n\n<p>To help the cheesecake set up, cool it on a wire rack at room temperature for at least an hour, then cover the cake and refrigerate overnight or for at least four hours.&nbsp;<\/p>\n\n\n\n<h3>About an hour before serving, make the Ganache Topping<\/h3>\n\n\n\n<p>Finish the cake by adding the soft and creamy milk chocolate ganache topping. To make the ganache, place half of the chopped milk chocolate in a heat-proof bowl.&nbsp;<\/p>\n\n\n\n<p>Heat the cream in a pot on the stove until it just starts to boil, then pour the hot cream over the chocolate in the bowl. Add the rest of the chopped chocolate and stir the ganache until it\u2019s fully melted. Let it cool until it reaches a soft, slightly runny consistency.&nbsp;<\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#eeeeee\"><strong>Note: <\/strong>The exact time this takes varies based on a number of variables including how finely you chopped the chocolate and how hot your cream is.<\/p>\n\n\n\n<p>To decorate your cheesecake, use a spoon to cover the cake with chocolate ganache, letting it run down the sides of the cake a bit. Garnish with fresh raspberries.&nbsp;Chill until ready to serve.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-full\"><img width=\"801\" height=\"1200\" src=\"https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/02\/Raspberry_Cheesecake_Instant_Pot_Recipe_from_Pressure_Cooking_Today_PCT-2712.jpg\" alt=\"A close-up side shot of the finished raspberry cheesecake, covered in chocolate ganache with fresh raspberries on top.\" class=\"wp-image-44487\" srcset=\"https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/02\/Raspberry_Cheesecake_Instant_Pot_Recipe_from_Pressure_Cooking_Today_PCT-2712.jpg 801w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/02\/Raspberry_Cheesecake_Instant_Pot_Recipe_from_Pressure_Cooking_Today_PCT-2712-500x749.jpg 500w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/02\/Raspberry_Cheesecake_Instant_Pot_Recipe_from_Pressure_Cooking_Today_PCT-2712-768x1151.jpg 768w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/02\/Raspberry_Cheesecake_Instant_Pot_Recipe_from_Pressure_Cooking_Today_PCT-2712-150x225.jpg 150w\" sizes=\"(max-width: 801px) 100vw, 801px\" \/><\/figure><\/div>\n\n\n\n<h2>Important Cheesecake Tips<\/h2>\n\n\n\n<p>If this is your first time making an Instant Pot cheesecake, remember: <strong>there&#8217;s nothing more important than using room temperature ingredients!<\/strong><\/p>\n\n\n\n<p>I explain everything in my <a href=\"https:\/\/www.pressurecookingtoday.com\/making-perfect-pressure-cooker-cheesecake\/\">guide to making perfect Instant Pot Cheesecake<\/a>, which covers all of the important tips and other things to keep in mind, including:<\/p>\n\n\n\n<ul><li><a href=\"https:\/\/www.pressurecookingtoday.com\/pressure-cooker-tip-using-a-foil-sling\/\">How to make and use a foil sling<\/a> to \u201cbake\u201d a cake in your Instant Pot.&nbsp;<\/li><li>How to tell when your cake is done&nbsp;<\/li><li>The secret to bringing your ingredients to room temperature if you forgot (and why it\u2019s important to use room-temperature ingredients).&nbsp;<\/li><li>How to make larger and smaller cheesecakes in the pressure cooker.&nbsp;<\/li><\/ul>\n\n\n\n<p class=\"has-background\" style=\"background-color:#eeeeee\"><strong>Tip: <\/strong>For this (and every) cheesecake you make in the pressure cooker, it\u2019s very important to thoroughly grease your springform pan for easy removal. This also allows the cake to rise fully in the pressure cooker.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img width=\"800\" height=\"533\" src=\"https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/02\/Raspberry_Cheesecake_Tools-800x533.jpg\" alt=\"tools needed to make Instant Pot cheesecake, including photos of an Instant Pot Pro, a springform pan, a trivet, and a tart tamper for making the crust\" class=\"wp-image-44497\" srcset=\"https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/02\/Raspberry_Cheesecake_Tools-800x533.jpg 800w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/02\/Raspberry_Cheesecake_Tools-500x333.jpg 500w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/02\/Raspberry_Cheesecake_Tools-768x512.jpg 768w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/02\/Raspberry_Cheesecake_Tools-150x100.jpg 150w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/02\/Raspberry_Cheesecake_Tools.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure><\/div>\n\n\n\n<h2>Products&nbsp;You&#8217;ll Need<\/h2>\n\n\n\n<p>There are a few key products that make it easier to perfect pressure cooker cheesecakes. <\/p>\n\n\n\n<ul><li>Obviously, you&#8217;ll need an <strong>electric pressure cooker<\/strong>. My current favorite is the <a href=\"https:\/\/www.pressurecookingtoday.com\/instant-pot-pro-review\/\">Instant Pot Pro (click here for the full review)<\/a>. I prefer a 6-quart pressure cooker this recipe; however, you can use larger models. Just add 1 1\/2 or 2 cups water to the cooking pot. <\/li><li>In particular, you definitely want to use a <strong>springform pan<\/strong> or a <strong>push pan<\/strong>. This recipe is sized for a <a href=\"https:\/\/amzn.to\/358oC01\">7-inch springform pan<\/a>.&nbsp;<\/li><li>You\u2019ll also need a <strong>trivet<\/strong> (aka a rack). Many pressure cookers come with a wire trivet that works great. If not, you can find an inexpensive wire trivet online. Or this clever <a href=\"https:\/\/www.amazon.com\/dp\/B07G418RSL\/ref=as_li_ss_tl?ref=idea_lv_dp_ov_d&amp;ascsub&amp;linkCode=sl1&amp;tag=barbbake-20&amp;linkId=51fb062a64a6b136e33f0777a0dc2c5b&amp;language=en_US\">sling and trivet combo<\/a>.&nbsp;<\/li><li>To press the crust fully into the pan, a <a href=\"https:\/\/www.amazon.com\/Fox-Run-4146-Tart-Tamper\/dp\/B0000VLPBC?&amp;linkCode=ll1&amp;tag=barbbake-20&amp;linkId=ffa0bb5098f1068e000d8f87eaf4fcb9&amp;language=en_US&amp;ref_=as_li_ss_tl\"><strong>tart tamper<\/strong><\/a> is very useful! <\/li><li>And though you can make Oreo cookie crumbs in a zip-top bag with a mallet, I prefer the uniformity of a food processor. This combination <a href=\"https:\/\/www.amazon.com\/Breville-BSB510XL-Control-Immersion-Blender\/dp\/B004RF7QJW\/ref=as_li_ss_tl?s=home-garden&amp;ie=UTF8&amp;qid=1540994590&amp;sr=1-4&amp;keywords=breville+immersion+hand+blender&amp;linkCode=sl1&amp;tag=barbbake-20&amp;linkId=3625ad27a51f2272a93c1239a3cd4d6c&amp;language=en_US\">immersion blender and food processor<\/a> is a great tool.&nbsp;<\/li><\/ul>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-full\"><img width=\"801\" height=\"1200\" src=\"https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/02\/Raspberry_Cheesecake_Instant_Pot_Recipe_from_Pressure_Cooking_Today_PCT-2739.jpg\" alt=\"a chocolate raspberry cheesecake topped with fresh ganache and additional raspberries on a white platter in front of an Instant Pot and a stack of extra plates and forks with additional raspberries for garnish\" class=\"wp-image-44492\" srcset=\"https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/02\/Raspberry_Cheesecake_Instant_Pot_Recipe_from_Pressure_Cooking_Today_PCT-2739.jpg 801w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/02\/Raspberry_Cheesecake_Instant_Pot_Recipe_from_Pressure_Cooking_Today_PCT-2739-500x749.jpg 500w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/02\/Raspberry_Cheesecake_Instant_Pot_Recipe_from_Pressure_Cooking_Today_PCT-2739-768x1151.jpg 768w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/02\/Raspberry_Cheesecake_Instant_Pot_Recipe_from_Pressure_Cooking_Today_PCT-2739-150x225.jpg 150w\" sizes=\"(max-width: 801px) 100vw, 801px\" \/><\/figure><\/div>\n\n\n\n<h2>Frequently Asked Questions about Instant Pot Raspberry Cheesecake<\/h2>\n\n\n\n<p><strong>\u2753 <\/strong><strong><em>What\u2019s the best way to serve cheesecake?<\/em><\/strong><\/p>\n\n\n\n<p>This raspberry cheesecake should be kept chilled until you\u2019re ready to serve it. You can decorate the cake and stick it back in the fridge for several hours, until you\u2019re ready to serve.&nbsp;<\/p>\n\n\n\n<p><strong>\u2753 <\/strong><strong><em>Can I use dark chocolate?<\/em><\/strong><\/p>\n\n\n\n<p>Certainly! If you prefer a dark chocolate ganache, simply swap the milk chocoalte with your favorite chopped dark chocoalte bar. No need to change anything else about the ganache recipe.&nbsp;<\/p>\n\n\n\n<p><strong>\u2753 <\/strong><strong><em>Can I use a different jam flavor?<\/em><\/strong><\/p>\n\n\n\n<p>Feel free to swap the raspberry jam with strawberry, blackberry, or another flavor. I highly recommend using seedless jam for the best texture, though.&nbsp;<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-full\"><img width=\"801\" height=\"1200\" src=\"https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/02\/Raspberry_Cheesecake_Instant_Pot_Recipe_from_Pressure_Cooking_Today_PCT-2748.jpg\" alt=\"a fork with a bite of raspberry cheesecake and a fresh raspberry on it\" class=\"wp-image-44494\" srcset=\"https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/02\/Raspberry_Cheesecake_Instant_Pot_Recipe_from_Pressure_Cooking_Today_PCT-2748.jpg 801w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/02\/Raspberry_Cheesecake_Instant_Pot_Recipe_from_Pressure_Cooking_Today_PCT-2748-500x749.jpg 500w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/02\/Raspberry_Cheesecake_Instant_Pot_Recipe_from_Pressure_Cooking_Today_PCT-2748-768x1151.jpg 768w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/02\/Raspberry_Cheesecake_Instant_Pot_Recipe_from_Pressure_Cooking_Today_PCT-2748-150x225.jpg 150w\" sizes=\"(max-width: 801px) 100vw, 801px\" \/><\/figure><\/div>\n\n\n\n<h2>MORE Instant Pot Cheesecake Recipes<\/h2>\n\n\n\n<p>Here are some of our other most popular cheesecake recipes to make in a pressure cooker:<\/p>\n\n\n\n<ul><li><a href=\"https:\/\/www.pressurecookingtoday.com\/pressure-cooker-peanut-butter-cup-cheesecake\/\"><strong>Peanut Butter Cup Cheesecake<\/strong><\/a> is loaded with Reese\u2019s candies and chocolate chips.&nbsp;&nbsp;<\/li><li><a href=\"https:\/\/www.pressurecookingtoday.com\/pressure-cooker-nutella-rolo-cheesecake\/\"><strong>Instant Pot Rolo Cheesecake<\/strong><\/a> has a chocolate cookie crust, caramel filling, and candies on top!<\/li><li><a href=\"https:\/\/www.pressurecookingtoday.com\/pressure-cooker-black-forest-cheesecake\/\"><strong>Black Forest Cheesecake<\/strong><\/a> has a fudgy brownie crust and smooth, fluffy filling with cherry compote on top.<\/li><li><strong><a href=\"https:\/\/www.pressurecookingtoday.com\/strawberry-cheesecake\/\">Strawberry Cheesecake<\/a><\/strong> features beautiful layers and a fresh strawberry topping.<\/li><\/ul>\n\n\n\n<hr class=\"wp-block-separator is-style-wide\"\/>\n\n\n\n<p class=\"has-text-align-center\" style=\"font-size:28px\"><strong>Do you LOVE this recipe? <\/strong><br>Leave us a review below to tell us why!<\/p>\n\n\n\n<hr class=\"wp-block-separator is-style-wide\"\/>\n\n\n\n<div class=\"wp-block-mv-recipe\"><script type=\"application\/ld+json\">{\"@context\":\"http:\\\/\\\/schema.org\",\"@type\":\"Recipe\",\"name\":\"Instant Pot Raspberry Cheesecake\",\"author\":{\"@type\":\"Person\",\"name\":\"Barbara Schieving\"},\"datePublished\":\"2019-01-02\",\"recipeYield\":6,\"description\":\"This Raspberry Cheesecake, made with an Oreo cookie crust, raspberry jam filling, and milk chocolate ganache, is surprisingly easy to make and a delicious, easy Instant Pot dessert.\",\"image\":[\"https:\\\/\\\/www.pressurecookingtoday.com\\\/wp-content\\\/uploads\\\/2016\\\/05\\\/Raspberry-Cheesecake-2-Pressure-Cooking-Today-320x320.jpg\",\"https:\\\/\\\/www.pressurecookingtoday.com\\\/wp-content\\\/uploads\\\/2016\\\/05\\\/Raspberry-Cheesecake-2-Pressure-Cooking-Today-480x360.jpg\",\"https:\\\/\\\/www.pressurecookingtoday.com\\\/wp-content\\\/uploads\\\/2016\\\/05\\\/Raspberry-Cheesecake-2-Pressure-Cooking-Today.jpg\",\"https:\\\/\\\/www.pressurecookingtoday.com\\\/wp-content\\\/uploads\\\/2016\\\/05\\\/Raspberry-Cheesecake-2-Pressure-Cooking-Today-480x270.jpg\"],\"recipeCategory\":\"Dessert\",\"recipeCuisine\":\"American\",\"prepTime\":\"PT15M\",\"cookTime\":\"PT25M\",\"performTime\":\"PT4H45M\",\"totalTime\":\"PT5H\",\"recipeIngredient\":[\"1 cup crushed Oreo cookie crumbs (12 Oreos)\",\"2 tablespoons butter melted\",\"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\",\"6 oz. milk chocolate, finely chopped\",\"1\\\/3 cup heavy cream\",\"Fresh raspberries, for decoration\"],\"recipeInstructions\":[{\"@type\":\"HowToStep\",\"text\":\"Prepare a 7-inch springform pan by coating it with a non-stick spray. Line with parchment paper if desired.\",\"position\":1,\"name\":\"Prepare a 7-inch springform pan by coating it...\",\"url\":\"https:\\\/\\\/www.pressurecookingtoday.com\\\/pressure-cooker-raspberry-cheesecake\\\/#mv_create_101_1\"},{\"@type\":\"HowToStep\",\"text\":\"In a small bowl, combine the Oreo cookie crumbs and butter. Spread evenly in the bottom and 1 inch up the side of the pan. Place in the freezer for 10 minutes.\",\"position\":2,\"name\":\"In a small bowl, combine the Oreo cookie...\",\"url\":\"https:\\\/\\\/www.pressurecookingtoday.com\\\/pressure-cooker-raspberry-cheesecake\\\/#mv_create_101_2\"},{\"@type\":\"HowToStep\",\"text\":\"In a mixing bowl mix cream cheese and sugar at medium speed until smooth. Blend in jam, sour cream, and flour. Mix in eggs one at a time just until blended; don't over mix. Pour batter into the springform pan on top of the crust.\",\"position\":3,\"name\":\"In a mixing bowl mix cream cheese and...\",\"url\":\"https:\\\/\\\/www.pressurecookingtoday.com\\\/pressure-cooker-raspberry-cheesecake\\\/#mv_create_101_3\"},{\"@type\":\"HowToStep\",\"text\":\"Pour 1 cup of water into the pressure cooking pot, and place the trivet in the bottom. Carefully center the filled pan on a foil sling** and lower it into the pressure cooking pot. Fold the foil sling down so that it doesn't interfere with closing the lid.\",\"position\":4,\"name\":\"Pour 1 cup of water into the pressure...\",\"url\":\"https:\\\/\\\/www.pressurecookingtoday.com\\\/pressure-cooker-raspberry-cheesecake\\\/#mv_create_101_4\"},{\"@type\":\"HowToStep\",\"text\":\"Lock the lid in place. Select High Pressure and set the timer for 25 minutes. When beep sounds, turn off pressure cooker. use a natural pressure release for 10 minutes, and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid. Remove cheesecake and check the cheesecake to see if the middle is set. If not, cook the cheesecake an additional 5 minutes. Use the corner of a paper towel to soak up any water on top of the cheesecake.\",\"position\":5,\"name\":\"Lock the lid in place. Select High Pressure...\",\"url\":\"https:\\\/\\\/www.pressurecookingtoday.com\\\/pressure-cooker-raspberry-cheesecake\\\/#mv_create_101_5\"},{\"@type\":\"HowToStep\",\"text\":\"Remove the springform pan to a wire rack to cool. When cheesecake is cooled, refrigerate covered with plastic wrap for at least 4 hours or overnight.\",\"position\":6,\"name\":\"Remove the springform pan to a wire rack...\",\"url\":\"https:\\\/\\\/www.pressurecookingtoday.com\\\/pressure-cooker-raspberry-cheesecake\\\/#mv_create_101_6\"},{\"@type\":\"HowToStep\",\"text\":\"When cheesecake is chilled, prepare topping:\",\"position\":7,\"name\":\"When cheesecake is chilled, prepare topping:\",\"url\":\"https:\\\/\\\/www.pressurecookingtoday.com\\\/pressure-cooker-raspberry-cheesecake\\\/#mv_create_101_7\"},{\"@type\":\"HowToStep\",\"text\":\"Place half of the chocolate in a mixing bowl. Heat heavy cream on medium high heat until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until chocolate is completely melted. Add remaining chocolate and stir until chocolate is completely melted. Cool until ganache is thickened but still thin enough to drip down the sides of the cheesecake.\",\"position\":8,\"name\":\"Place half of the chocolate in a mixing...\",\"url\":\"https:\\\/\\\/www.pressurecookingtoday.com\\\/pressure-cooker-raspberry-cheesecake\\\/#mv_create_101_8\"},{\"@type\":\"HowToStep\",\"text\":\"Spoon chocolate ganache on top of the cheesecake, spreading to edges and letting the ganache drip down the sides. Decorate top with raspberries. Refrigerate until ready to serve.\",\"position\":9,\"name\":\"Spoon chocolate ganache on top of the cheesecake,...\",\"url\":\"https:\\\/\\\/www.pressurecookingtoday.com\\\/pressure-cooker-raspberry-cheesecake\\\/#mv_create_101_9\"}],\"keywords\":\"raspberry cheesecake, instant pot cheesecake, instant pot raspberry cheesecake, fruit cheesecake, chocolate cheesecake, pressure cooker cheesecake, ninja foodi cheesecake, cheesecake recipes, instant pot cheesecake recipes, raspberry cheesecake recipe\",\"nutrition\":{\"@type\":\"NutritionInformation\",\"calories\":\"536 calories\",\"carbohydrateContent\":\"52 grams carbohydrates\",\"cholesterolContent\":\"125 milligrams cholesterol\",\"fatContent\":\"40 grams fat\",\"fiberContent\":\"1 grams fiber\",\"proteinContent\":\"8 grams protein\",\"saturatedFatContent\":\"21 grams saturated fat\",\"servingSize\":\"1\",\"sodiumContent\":\"316 milligrams sodium\",\"sugarContent\":\"43 grams sugar\",\"transFatContent\":\"0 grams trans fat\",\"unsaturatedFatContent\":\"12 grams unsaturated fat\"},\"aggregateRating\":{\"@type\":\"AggregateRating\",\"ratingValue\":4.4000000000000003552713678800500929355621337890625,\"reviewCount\":\"34\"},\"url\":\"https:\\\/\\\/www.pressurecookingtoday.com\\\/pressure-cooker-raspberry-cheesecake\\\/\"}<\/script>\t<section id=\"mv-creation-101\" class=\"mv-create-card mv-create-card-101 mv-recipe-card mv-create-card-style-centered mv-no-js mv-create-center-cards mv-create-has-image \" style=\"position: relative;\">\n\t\t\n\t\t<div class=\"mv-create-wrapper\">\n\n\t\t\t\n\t\t\t<header class=\"mv-create-header\">\n\t\t\t\t<img src=\"https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2016\/05\/Raspberry-Cheesecake-2-Pressure-Cooking-Today-320x320.jpg\" class=\"mv-create-image no_pin ggnoads\" data-pin-nopin=\"true\" alt=\"Pressure Cooker (Instant Pot) Raspberry Cheesecake on a cake stand\" srcset=\"https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2016\/05\/Raspberry-Cheesecake-2-Pressure-Cooking-Today-320x320.jpg 320w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2016\/05\/Raspberry-Cheesecake-2-Pressure-Cooking-Today-160x160.jpg 160w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2016\/05\/Raspberry-Cheesecake-2-Pressure-Cooking-Today-200x200.jpg 200w\" sizes=\"(max-width: 320px) 100vw, 320px\" data-pin-media=\"https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2016\/05\/Raspberry-Cheesecake-2-Pressure-Cooking-Today.jpg\"><div class=\"mv-pinterest-btn mv-pinterest-btn-right\" data-mv-pinterest-desc=\"Instant%20Pot%20Raspberry%20Cheesecake\" data-mv-pinterest-img-src=\"https%3A%2F%2Fwww.pressurecookingtoday.com%2Fwp-content%2Fuploads%2F2016%2F05%2FRaspberry-Cheesecake-2-Pressure-Cooking-Today.jpg\" data-mv-pinterest-url=\"https%3A%2F%2Fwww.pressurecookingtoday.com%2Fpressure-cooker-raspberry-cheesecake%2F\"><\/div>\n<h2 class=\"mv-create-title mv-create-title-primary\">Instant Pot Raspberry Cheesecake<\/h2>\n\n<div class=\"mv-create-times mv-create-times-4\">\n\n\t\t\t\t<div class=\"mv-create-time mv-create-time-yield\">\n\t\t\t\t<em class=\"mv-create-time-label mv-create-lowercase mv-create-strong\">Yield: <\/em>\n\t\t\t\t<span class=\"mv-create-time-format mv-create-uppercase\">6 - 8 servings<\/span>\n\t\t\t<\/div>\n\t\n\t\t\t\t\t\t<div class=\"mv-create-time mv-create-time-prep\">\n\t\t\t\t<em class=\"mv-create-time-label mv-create-lowercase mv-create-strong\">Prep Time: <\/em>\n\t\t\t\t<span class=\"mv-create-time-format mv-create-uppercase\"><span class=\"mv-time-part mv-time-minutes\">15 minutes<\/span> <\/span>\n\t\t\t<\/div>\n\t\t\t\t\t<div class=\"mv-create-time mv-create-time-active\">\n\t\t\t\t<em class=\"mv-create-time-label mv-create-lowercase mv-create-strong\">Cook Time: <\/em>\n\t\t\t\t<span class=\"mv-create-time-format mv-create-uppercase\"><span class=\"mv-time-part mv-time-minutes\">25 minutes<\/span> <\/span>\n\t\t\t<\/div>\n\t\t\t\t\t<div class=\"mv-create-time mv-create-time-additional\">\n\t\t\t\t<em class=\"mv-create-time-label mv-create-lowercase mv-create-strong\">Additional Time: <\/em>\n\t\t\t\t<span class=\"mv-create-time-format mv-create-uppercase\"><span class=\"mv-time-part mv-time-hours\">4 hours<\/span> <span class=\"mv-time-part mv-time-minutes\">20 minutes<\/span> <\/span>\n\t\t\t<\/div>\n\t\t\t\t\t<div class=\"mv-create-time mv-create-time-total\">\n\t\t\t\t<em class=\"mv-create-time-label mv-create-lowercase mv-create-strong\">Total Time: <\/em>\n\t\t\t\t<span class=\"mv-create-time-format mv-create-uppercase\"><span class=\"mv-time-part mv-time-hours\">5 hours<\/span> <\/span>\n\t\t\t<\/div>\n\t\t\t\n<\/div>\n\t\t<div class=\"mv-create-description\">\n\t\t\t<p><em>This <\/em><strong><em>Raspberry Cheesecake<\/em><\/strong><em>, made with an Oreo cookie crust, raspberry jam filling, and milk chocolate ganache, is surprisingly easy to make and a delicious, easy Instant Pot dessert. <\/em><\/p>\n\t\t<\/div>\n\t\t<div id=\"mv-create-101\" class=\"mv-create-reviews\" data-mv-create-id=\"101\" data-mv-create-rating=\"4.4\" data-mv-create-total-ratings=\"34\" data-mv-rest-url=\"https:\/\/www.pressurecookingtoday.com\/wp-json\/\"><\/div>\n\t<!-- This is a button so it inherits theme styles -->\n\t<form class=\"mv-create-print-form\">\n\t\t<button class=\"mv-create-button mv-create-print-button\" data-mv-print=\"https:\/\/www.pressurecookingtoday.com\/wp-json\/mv-create\/v1\/creations\/101\/print\">\n\t\t\tPrint\t\t<\/button>\n\t<\/form>\n\t\t\t<\/header>\n\n\t\t\t<div class=\"mv-create-target mv-create-primary-unit\"><div class=\"mv_slot_target\" data-slot=\"recipe\"><\/div><\/div>\t<div class=\"mv-create-ingredients\">\n\t\t<h3 class=\"mv-create-ingredients-title mv-create-title-secondary\">Ingredients<\/h3>\n\n\t\t\t\t\t\t\t\t\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t1 cup crushed Oreo cookie crumbs (12 Oreos)\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t2 tablespoons butter melted\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t16 ounces cream cheese, room temperature\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t1\/4 cup sugar\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t1\/2 cup seedless raspberry jam*\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t1\/4 cup sour cream\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t1 tablespoon all purpose flour\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t2 eggs, room temperature\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t6 oz. milk chocolate, finely chopped\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t1\/3 cup heavy cream\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\tFresh raspberries, for decoration\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\t<div class=\"mv-create-hands-free\"><\/div>\n\t\t<div class=\"mv-create-instructions mv-create-instructions-slot-v2\">\n\t\t<h3 class=\"mv-create-instructions-title mv-create-title-secondary\">Instructions<\/h3>\n\t\t<ol><li id=\"mv_create_101_1\">Prepare a 7-inch springform pan by coating it with a non-stick spray. Line with parchment paper if desired.<\/li><li id=\"mv_create_101_2\">In a small bowl, combine the Oreo cookie crumbs and butter. Spread evenly in the bottom and 1 inch up the side of the pan. Place in the freezer for 10 minutes.<\/li><li id=\"mv_create_101_3\">In a mixing bowl mix cream cheese and sugar at medium speed until smooth. Blend in jam, sour cream, and flour. Mix in eggs one at a time just until blended; don't over mix. Pour batter into the springform pan on top of the crust.<\/li><li id=\"mv_create_101_4\">Pour 1 cup of water into the pressure cooking pot, and place the trivet in the bottom. Carefully center the filled pan on a foil sling** and lower it into the pressure cooking pot. Fold the foil sling down so that it doesn't interfere with closing the lid.<\/li><li id=\"mv_create_101_5\">Lock the lid in place. Select High Pressure and set the timer for 25 minutes. When beep sounds, turn off pressure cooker. use a natural pressure release for 10 minutes, and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid. Remove cheesecake and check the cheesecake to see if the middle is set. If not, cook the cheesecake an additional 5 minutes. Use the corner of a paper towel to soak up any water on top of the cheesecake.<\/li><li id=\"mv_create_101_6\">Remove the springform pan to a wire rack to cool. When cheesecake is cooled, refrigerate covered with plastic wrap for at least 4 hours or overnight.<\/li><li id=\"mv_create_101_7\">When cheesecake is chilled, prepare topping:<\/li><li id=\"mv_create_101_8\">Place half of the chocolate in a mixing bowl. Heat heavy cream on medium high heat until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until chocolate is completely melted. Add remaining chocolate and stir until chocolate is completely melted. Cool until ganache is thickened but still thin enough to drip down the sides of the cheesecake.<\/li><li id=\"mv_create_101_9\">Spoon chocolate ganache on top of the cheesecake, spreading to edges and letting the ganache drip down the sides. Decorate top with raspberries. Refrigerate until ready to serve.<\/li><\/ol>\t<\/div>\n\t<div class=\"mv-create-notes mv-create-notes-slot-v2\">\n\t\t<h3 class=\"mv-create-notes-title mv-create-title-secondary\">Notes<\/h3>\n\t\t<div class=\"mv-create-notes-content\">\n\t\t\t<p><p>*Make a sling with a 20 inch piece of aluminum foil, folded three times length wise or use <a href=\"https:\/\/www.pressurecookingtoday.com\/how-to-get-a-pan-out-of-the-pressure-cooker\/\" rel=\"noopener\">one of these gadgets<\/a>.<\/p><p>*If you want this deep, beautiful color, you&#x27;ll need to use a black raspberry jam. I liked Simply Fruit.<\/p><p>* The additional time includes 4 hours of chill time; however, I generally prefer to chill my cheesecakes overnight.<\/p><\/p>\n\t\t<\/div>\n\t<\/div>\n\t\t<div class=\"mv-create-products\">\n\t\t\t<h3 class=\"mv-create-products-title mv-create-title-secondary\">Recommended Products<\/h3>\n\n\t\t\t\t\t\t\t<p class=\"mv-create-affiliate-disclaimer\">As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.<\/p>\n\t\t\t\n\t\t\t<ul class=\"mv-create-products-list\">\n\t\t\t\t\n\t\t\t\t<li class=\"mv-create-products-listitem\">\n\t\t\t\t\t<a class=\"mv-create-products-link\" href=\"https:\/\/www.amazon.com\/OXO-53081-SteeL-Pie-Server\/dp\/B00004OCMB?ie=UTF8&amp;linkCode=ll1&amp;tag=barbbake-20&amp;linkId=0548b145c774aa2f8519372e0277767c&amp;language=en_US&amp;ref_=as_li_ss_tl\" rel=\"nofollow noopener\" target=\"_blank\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"mv-create-products-imgwrap\" id=\"img-wrap-4395\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img class=\"mv-create-products-img obj-fit no_pin ggnoads\" src=\"https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2019\/11\/31G924XAF1L._SX466_-200x200.jpg\" alt=\"OXO Steel Pie Server\" nopin=\"nopin\" height=\"240\" width=\"240\" \/>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"mv-create-products-product-name\">\n\t\t\t\t\t\t\tOXO Steel Pie Server\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/li>\n\n\t\t\t\t\n\t\t\t\t<li class=\"mv-create-products-listitem\">\n\t\t\t\t\t<a class=\"mv-create-products-link\" href=\"https:\/\/www.amazon.com\/dp\/B000237FS0?&amp;linkCode=ll1&amp;tag=barbbake-20&amp;linkId=9c0a129161e5e41e3d582bc691267e0f&amp;language=en_US&amp;ref_=as_li_ss_tl\" rel=\"nofollow noopener\" target=\"_blank\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"mv-create-products-imgwrap\" id=\"img-wrap-4396\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img class=\"mv-create-products-img obj-fit no_pin ggnoads\" src=\"https:\/\/m.media-amazon.com\/images\/I\/215GRXF2kLL._SL500_.jpg\" alt=\"Nordic Ware Leakproof Springform Pan, 7 Inch\" nopin=\"nopin\" height=\"240\" width=\"240\" \/>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"mv-create-products-product-name\">\n\t\t\t\t\t\t\tNordic Ware Leakproof Springform Pan, 7 Inch\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/li>\n\n\t\t\t\t\n\t\t\t\t<li class=\"mv-create-products-listitem\">\n\t\t\t\t\t<a class=\"mv-create-products-link\" href=\"https:\/\/www.amazon.com\/dp\/B000I1ZUWO?&amp;linkCode=ll1&amp;tag=barbbake-20&amp;linkId=1265df7cd8b09d1bcf6cb1aade8d335f&amp;language=en_US&amp;ref_=as_li_ss_tl\" rel=\"nofollow noopener\" target=\"_blank\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"mv-create-products-imgwrap\" id=\"img-wrap-4397\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img class=\"mv-create-products-img obj-fit no_pin ggnoads\" src=\"https:\/\/m.media-amazon.com\/images\/I\/41ZmYVcuY5L._SL500_.jpg\" alt=\"Mrs. Anderson&#039;s Baking and Cooling Rack, 6-Inches\" nopin=\"nopin\" height=\"240\" width=\"240\" \/>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"mv-create-products-product-name\">\n\t\t\t\t\t\t\tMrs. Anderson&#039;s Baking and Cooling Rack, 6-Inches\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/li>\n\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t\t<div class=\"mv-create-nutrition\">\n\n\t<div class=\"mv-create-nutrition-box\">\n\n\t\t<h6 class=\"mv-create-nutrition-title mv-create-strong\"><span>Nutrition Information:<\/span><\/h6>\n\n\t\t\t\t\t<span class=\"mv-create-nutrition-item mv-create-nutrition-yield\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Yield:<\/span> 8<\/span>\n\t\t\n\t\t\t\t\t<span class=\"mv-create-nutrition-item mv-create-nutrition-serving-size\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Serving Size:<\/span> 1<\/span>\n\t\t\n\t\t<br><span class=\"mv-create-nutrition-amount\"><em>Amount Per Serving:<\/em><\/span>\n\n\t\t<span class=\"mv-create-nutrition-item mv-create-nutrition-calories\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Calories:<\/span> 536<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-total-fat\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Total Fat:<\/span> 40g<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-saturated-fat mv-create-nutrition-indent\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Saturated Fat:<\/span> 21g<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-trans-fat mv-create-nutrition-indent\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Trans Fat:<\/span> 0g<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-unsaturated-fat mv-create-nutrition-indent\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Unsaturated Fat:<\/span> 12g<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-cholesterol\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Cholesterol:<\/span> 125mg<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-sodium\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Sodium:<\/span> 316mg<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-carbohydrates\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Carbohydrates:<\/span> 52g<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-fiber mv-create-nutrition-indent\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Fiber:<\/span> 1g<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-sugar mv-create-nutrition-indent\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Sugar:<\/span> 43g<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-protein\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Protein:<\/span> 8g<\/span>\n\t<\/div>\n\n\t\t\t<p class=\"mv-create-nutrition-disclaimer\"><em>Nutrition information is calculated by Nutritionix and may not always be accurate.<\/em><\/p>\n\t\n<\/div>\n\n\n\n\t\t<\/div>\n\n\t\t<footer class=\"mv-create-footer\">\n\t\t\t\n<div class=\"mv-create-footer-flexbox\">\n\n\t\t\t<div class=\"mv-create-copy\">&copy; Barbara Schieving<\/div>\n\t\n\t<div class=\"mv-create-categories\">\n\n\t\t\t\t\t<span class=\"mv-create-cuisine\">\n\t\t\t\t<strong class=\"mv-create-uppercase mv-create-strong\">\n\t\t\t\t\tCuisine:\n\t\t\t\t<\/strong>\n\t\t\t\tAmerican\t\t\t<\/span>\n\t\t\t\t\t\t\t<span class=\"mv-create-spacer\">\/<\/span>\n\t\t\t\t\t\n\t\t\t\t\t<span class=\"mv-create-category\"><strong class=\"mv-create-uppercase mv-create-strong\">Category:<\/strong> Dessert<\/span>\n\t\t\n\t<\/div>\n\n\t<img src=\"https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2016\/05\/Raspberry-Cheesecake-2-Pressure-Cooking-Today.jpg\" alt=\"\" data-pin-description=\"\" class=\"mv-create-pinterest no_pin ggnoads\">\n<\/div>\n\t\t<\/footer>\n\n\t\t\n\t<\/section>\n\n\t<\/div>\n\n\n\n<p class=\"has-background\" style=\"background-color:#eeeeee\"><strong>FOR MORE FROM PRESSURE COOKING TODAY<br><\/strong><br>\ud83e\udd58 <strong>Browse our collection<\/strong> of the <a href=\"https:\/\/www.pressurecookingtoday.com\/recipe-index\/\"><u>best pressure cooker \/ Instant Pot recipes<\/u><\/a>.<br><br>\ud83d\udcac <strong>Follow Pressure Cooking Today<\/strong> on <a href=\"https:\/\/www.facebook.com\/PressureCookingToday\/\"><u>Facebook<\/u><\/a> and <a href=\"https:\/\/www.instagram.com\/pressurecookingtoday\/\"><u>Instagram<\/u><\/a> for the latest updates.\u00a0\u00a0<br><br>\ud83d\udc65 Join our <a href=\"https:\/\/www.facebook.com\/groups\/TheElectricPressureCookerGroup\/\"><u>Electric 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Our positive community of pressure cooking fans use all brands of electric pressure cookers, so it&#8217;s a great resource if you have questions about your particular brand.<br><br><strong>\ud83e\udd67 If you\u2019re interested in more than just Instant Pot recipes,<\/strong> follow us at <a href=\"https:\/\/www.barbarabakes.com\/\"><u>Barbara Bakes<\/u><\/a>. There we post amazing <a href=\"https:\/\/www.barbarabakes.com\/category\/breakfast\/\"><u>breakfasts<\/u><\/a>, <a href=\"https:\/\/www.barbarabakes.com\/category\/bread\/\"><u>breads<\/u><\/a>, and the <a href=\"https:\/\/www.barbarabakes.com\/category\/dessert\/\"><u>best dessert recipes<\/u><\/a>!\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This raspberry cheesecake features an Oreo cookie crust, raspberry jam filling, and milk chocolate topping and fresh raspberry is an easy Instant Pot dessert. <\/p>\n","protected":false},"author":7,"featured_media":44489,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"disable-jtr":false},"categories":[6],"tags":[101],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Easy Raspberry Cheesecake | Instant Pot Recipe | Pressure Cooking Today<\/title>\n<meta name=\"description\" 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