Pressure Cooker Raspberry White Chocolate Cheesecake

Image of Judy Bradford
Rated 5.0 based on 1 customer reviews
Pressure Cooker Raspberry White Chocolate Cheesecake
Pressure Cooker Raspberry White Chocolate Cheesecake


  • Crust
  • cooking spray
  • 8 whole graham crackers
  • 3 tablespoons butter, melted
  • 2 teaspoons brown sugar
  • Cheesecake
  • 2 (8 ounce) packages cream cheese, room temperature
  • ⅔ cup granulated sugar
  • ½ cup sour cream, room temperature
  • 2 large eggs, room temperature
  • ½ cup white chocolate chips, melted
  • 2 tablespoons cornstarch
  • 2 teaspoons vanilla extract
  • ½ cup raspberry purée

  • 1½ cups water
  • Toppings
  • melted white chocolate chips, fresh raspberries


For best results, we recommend using:


  1. Line bottom of a 6-inch springform pan with a circle of parchment paper. Spray parchment paper generously with cooking spray.
  2. Blend graham crackers in a food processor until crackers resemble coarse sand; pour into a bowl. Stir graham cracker crumbs, melted butter, and brown sugar together in a bowl until butter is well-incorporated. Press crust mixture into prepared springform pan and place pan in freezer.
  3. Beat cream cheese, granulated sugar, and sour cream together in bowl on medium-low speed until fluffy; add eggs, 1 at a time, mixing after each addition. Add melted white chocolate chips, cornstarch, and vanilla extract, mixing just until cream cheese mixture is smooth.
  4. Swirl raspberry puree into batter with a spatula or spoon until desired color pattern and consistency are reached.
  5. Pour cheesecake batter over crust into prepared springform pan.
  6. Pour water into inner steel pot of pressure cooker and place trivet in water. Prepare a foil sling for lowering and lifting cheesecake (see below for directions for making a foil sling.)
  7. Carefully center springform pan on prepared foil sling. Using sling, lower pan into inner pot and place on trivet.
  8. Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 26 minutes on High Pressure. Let pressure release naturally for 10 minutes, then set steam vent handle to Venting to quick-release remaining pressure.
  9. Transfer springform pan to a wire rack and dab top with a paper towel to remove any moisture; cool to room temperature for about 1 hour. Transfer pan to refrigerator to completely cool, 4 hours to overnight.
  10. Pour melted white chocolate over chilled cake as desired and top with raspberries.
Mealthy tip:

A foil sling is a quick and easy contraption that will allow you to lower the cake pan down into the pressure cooker. Start by tearing off a 18-inch x 18-inch piece of aluminum foil. Fold it in half. Fold it in half again. Fold it in half one more time! There, now it’s super sturdy to hold the weight of your cheesecake. If you want to see a step-by-step article showing how to make the sling and what each step looks like, check out our article here.


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What others are saying

Image of Alli Shircliff

Alli Shircliff says:

White chocolate and raspberry really are the best combination when it comes to dessert. I love that the pressure cooker cuts out so much cook time!