Learning how to make this Raspberry Swirl Cheesecake in the Instant Pot is a complete game changer, and SO EASY to do!
It really is super easy and you can easily change up the raspberry preserves for other options such as other fruit preserves, caramel, chocolate, ect.
If you like this recipe, you’ll love this Raspberry Cheesecake Swirl Bread too!
Gather these ingredients needed to make this Raspberry Swirl Cheesecake:
- Cream Cheese
- Sugar
- Vanilla
- Eggs
- Graham Crackers
- Sugar
- Butter
- Raspberry Preserve
- Raspberries
Then scroll down for full Raspberry Swirl Cheesecake Recipe Measurements and instructions on creating this recipe – including a full recipe card that you can print for free that helps you shop and create easily in your kitchen!
How to Make Raspberry Cheesecake in the Instant Pot
It’s so much easier to use the Instant Pot to make cheesecake than you might think. Just follow the steps below closely.
Start by placing your cream cheese, sugar, eggs and vanilla into a large mixing bowl.
Mix everything together until smooth.
Place your graham crackers into a food processor and grind them up until they are the consistency of sand.
Add Sugar and melted butter and blend.
Pour crumbs into the bottom of a well greased spring pan and press down firmly.
Pour cheesecake mixture into pan and smooth out.
Place raspberry preserves on top and run a knife through to create marbled look.
Add cheesecake into sling like this one, as shown.
Pour a cup and a half of water into your Instant Pot.
Lower sling and cheesecake into your Instant pot.
Secure lid, and cook on high pressure for 30 minutes.
Allow it to vent for 15 minutes before doing quick release.
Let cool for one hour.
Refrigerate for 2 hours.
Serve and Enjoy!
If you like this Instant Pot recipe, check out these recipes as well:
Raspberry Swirl Cheesecake
Equipment
- Instant Pot
Ingredients
- 2 8 oz Cream Cheese
- 1/2 cup Sugar
- 1/2 tsp Vanilla
- 2 Eggs
- 2 sleeves of Graham Crackers
- 3 tbsp Sugar
- 4 tbsp Melted Butter
- 5 tsp Raspberry Preserve
- Raspberries
Instructions
- Start by placing your cream cheese, sugar, eggs and vanilla into a large mixing bowl.
- Mix until smooth.
- Place your graham crackers into a food processor and grind until they are the consistency of sand.
- Add Sugar and melted butter and blend.
- Pour crumbs into the bottom of a well greased spring pan and press down firmly.
- Pour cheesecake mixture into pan and smooth out.
- Place raspberry preserves on top and run a knife through to create marbled look.
- Place cheesecake into sling, as shown.
- Place a cup and a half of water into your instant pot.
- Lower sling and cheesecake into instant pot.
- Secure lid, and cook on high pressure for 30 minutes.
- Allow it to vent for 15 minutes before doing quick release.
- Let cool for one hour.
- Refrigerate for 2 hours.
- Serve and Enjoy!
Video
Notes
Bake Time: 45 minutes.
Makes 1 cheesecake.
Nutrition
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.
