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Double-Decker Raspberry & White Chocolate Cheesecake (Instant Pot)
  • Crust
  • 20 whole Oreo cookies
  • 4 tablespoons unsalted butter, melted
  • Filling
  • 1 ½ cups frozen unsweetened raspberries, thawed, with juices
  • 5 ounces good-quality white chocolate, chopped into chunks
  • 3 8-ounce packages cream cheese, room temperature (see note)
  • ¾ cup sugar
  • 1 tablespoon all-purpose flour, sifted
  • 3 large eggs, room temperature
  • 1 ½ tablespoons whipping cream
  • 1 ½ teaspoons vanilla extract
  • 1/4 teaspoon almond extract or crème de framboise (optional)
  • Garnish
  • 1 cup fresh raspberries
  • 6 ounces seedless raspberry jam
  • Whipped cream
  • White chocolate shavings
  1. 1. Butter the inside of the pan on the sides and bottom.
  2. 2. Cut a circle of baking parchment and place it in the bottom of the pan. Butter the top of the parchment.
  3. 3. Add 1 ½ cups of water to the Instant Pot and place a trivet with handles on the bottom. If your trivet does not have handles, use a foil or silicone sling.
  4. Crust
  5. 4. Crumble the Oreo cookies into a food processor and pulse into crumbs. Add the melted butter and stir to combine.
  6. 5. Spread the crumb-butter mixture evenly in the bottom of the pan and about one inch up the sides. Press with the bottom of a glass or back of a spoon until crust is firm. Put in freezer for 10 minutes.
  7. Filling
  8. 6. Press raspberries through a fine sieve into a small bowl to remove seeds. You should have about 3/8 cup of puree.
  9. 7. Place chocolate in a microwaveable bowl. Microwave for 60 seconds, then stir until smooth. Set aside.
  10. 8. Using an electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in flour, whipping cream and vanilla.
  11. 9. Beat eggs gently in a separate bowl just until whites and yolks are mixed. Add the eggs to the cheesecake batter. Mix on low speed just until combined, no more than 20 seconds.
  12. 10. Pour half of the batter into the bowl containing the melted chocolate and stir gently to combine. To the remaining batter, add the raspberry puree and the almond extract or liqueur (if using). Mix on low speed just until combined, no more than 20 seconds.
  13. 11. Pour the raspberry batter into the prepared crust and put it back in the freezer for 10 minutes to firm it a little.
  14. 12. Gently spoon the white chocolate batter over the raspberry layer. Smooth the top and place it on the trivet in the Instant Pot. Cover pan loosely with foil.
  15. 13. Set the Instant Pot to cook for 44 minutes on manual, high pressure. Allow 15 minutes natural pressure release.
  16. 14. Remove the pan from the pot and take off the foil. Wick up any water on the cheesecake surface with the edge of a paper towel.
  17. 15. Allow cheesecake to cool on counter for one hour, then refrigerate uncovered at least 4 hours in the pan.
  18. Garnish
  19. 16. Remove cheesecake from pan. Remove and discard the parchment paper from the bottom.
  20. 17. Stir the jam until it has a spreadable consistency. Spread jam over the top of the cheesecake.
  21. 18. Complete garnish with whipped cream, fresh raspberries, and white chocolate shavings, if desired.
  22. Notes & Suggestions
  23. 1. Shave the chocolate for the garnish off of your white chocolate bar first. Then chop the rest with a serrated knife to melt for the batter.
  24. 2. Your ingredients will combine more easily if they are at room temperature. Take the cream cheese and eggs out of the refrigerator two hours before you begin.
  25. 3. Once the eggs have been added to the batter, mix gently on low speed for no more than 20 seconds. If more mixing is needed, stir gently with a spatula or spoon. This avoids overmixing the eggs and ensures that your cheesecake has the best texture and appearance.
  • Note: This recipe is for a 7” x 3” cheesecake pan. If your pan is a much different size, adjust quantities accordingly.