Start the summer with a burst of flavor when you make this Instant Pot Raspberry Lemonade Cheesecake. Swirls of raspberry mix with a creamy, classic cheesecake base. Cooked in the Instant Pot for a quicker and easier process.
Cheesecake is the stuff heaven is made of. You’ll never change my mind. I love making cheesecake and I especially love how many ways you can make it. Not to mention, you can make any cheesecake recipe into just about any flavor you want. That’s probably the biggest magic about this dessert.
I’ve made cheesecake a million ways (maybe a little less) and it’s hard to narrow down my favorites. When it comes down to it though, this Raspberry Lemonade Instant Pot Cheesecake is at the top of my favorites list.
How to Make Raspberry Lemonade Instant Pot Cheesecake
- Make the crust – Cut a circle from parchment paper to fit the bottom of a 7-inch springform pan. In a bowl, mix together all the ingredients for the crust until it’s like wet sand. Press into the bottom and up the sides of the pan and place in the freezer.
- Make the filling – In a large bowl, beat the cream cheese until smooth before adding in the rest of the ingredients for the filling except the eggs. Mix well then add one egg at a time, mixing in between. Pour the filling into the prepared crust.
- Make the raspberry swirl – In a food processor, combine the raspberries and sugar until well blended. Drop spoonfuls of the mixture over the surface of the cheesecake and swirl it using a butter knife.
- Cook the cheesecake – Put a cup of water in your Instant Pot and cover the cheesecake in foil. Poke a small hole in the top and middle of the foil. Place on the trivet and lower into the IP. Seal, set on high pressure, and cook for 55 minutes. Allow pressure to release before releasing the rest manually. Set the cheesecake on a wire rack to cool thoroughly.
- Make the lemon topping – Lightly mix eggs before adding all ingredients, except the butter, to a saucepan and cooking until creamy. Lower heat and cook until the mixture sticks to the back of a wooden spoon. Stir in butter after removing from heat. Cool and spread evenly over cheesecake. Top the cheesecake with raspberries.
- Chill and serve – Chill the cheesecake thoroughly before slicing and serving.
Tips and Variations
- Storage – Place in an airtight container and store in the fridge for up to 5 days. If freezing, place in an airtight container and keep for up to 3 months. If storing whole, cover with a plastic lid or keep inside a round dessert keeper.
- Reheating – Do not heat the cheesecake once it’s been chilled. This is how it’s supposed to be served. If it’s frozen, simply let the cheesecake come to a normal serving temperature on its own.
- Garnish – You can top your cheesecake with fresh or frozen raspberries if desired. Other toppings could be raspberry jam, raspberry sauce, or nothing. It’s whatever you prefer.
- Don’t overcook it – It’s normal for cheesecakes to be a little wiggly when it comes out and almost seem like it’s not done. However, the chilling process solidifies the dessert for the rest of the way.
- Make-ahead – This dessert is great for making ahead of time because it’s just as good three days down the road as it is right after it finishes chilling. Freezing the dessert doesn’t change its consistency either, which is another plus.
- Make a plain cheesecake – If you prefer to just have a plain cheesecake with no raspberry or lemon topping, skip those steps.
Can I Freeze Instant Pot Cheesecake?
Of course! You’ll want to properly cover it in order for it to not get freezer burnt. Plus, if not properly stored, it can often take on a funny taste by soaking up smells from the freezer. Nobody wants a funky tasting cheesecake. An airtight container would be the best way to store it.
How Do I Know When My Instant Pot Cheesecake is Done?
Most cheesecake is a little jiggly when it finishes baking, including Instant Pot Cheesecake. Some recipes will be more jiggly than others. However, this jiggly nature will be removed once the cheesecake is chilled. The chilling step is very important in reaching the perfect cheesecake consistency.
Go ahead and break out that Instant Pot to make this amazing Raspberry Lemonade Instant Pot Cheesecake, then let me know how you like it in the comments below!
More Dessert Recipe Ideas…
Instant Pot Raspberry Lemonade Cheesecake
- Instant Pot
- 1 3/4 cup graham cracker crumbs
- 12 tbsp butter melted
- 2 tbsp brown sugar
- 1 cup raspberries fresh
- 1 1/2 tbsp sugar
- 24 oz cream cheese softened
- 1 cup sugar
- 3 tbsp all-purpose flour
- 1/3 cup lemon juice
- 1 tbsp lemon zest
- 1 cup sour cream
- 3 eggs
- 3 eggs
- 2/3 cup sugar
- 1 tbsp lemon zest
- 1/3 cup lemon juice
- 4 tbsp butter
- Cut a circle of parchment paper to fit the bottom of a 7-inch springform pan.
- Stir butter and sugar into graham cracker crumbs until it resembles the consistency of wet sand. Press into bottom and up sides of the pan.
- Place crust in the freezer while making the filling.
- In a large bowl, beat cream cheese until fluffy. Add sugar, flour, lemon zest, lemon juice, and sour cream. Mix well.
- Add in eggs, one at a time, mixing after each addition. Pour filling into crust.
- Process raspberries and sugar in the food processor until mixed.
- Drop spoonfuls of raspberry mixture over surface of cheesecake. Using a butter knife, swirl raspberry mixture.
- Cover cheesecake with foil, sealing edges. Poke a small hole in the center of foil to release steam.
- Add 1 c. water to the bottom of your Instant Pot.
- Place cheesecake on the trivet that comes with the Instant Pot. Lower it into the pot.
- Seal your Instant Pot according to the pot directions. Set to high pressure and cook for 55 minutes. When time is up, allow pressure to release, then manually release any remaining pressure. Remove cheesecake and allow to cool on a wire rack after removing the foil.
- To make the lemon topping, lightly mix eggs to combine whites and yolks.
- In a medium saucepan, combine eggs, sugar, lemon zest, and lemon juice. Cook over medium-low heat, stirring constantly with a wooden spoon until the mixture becomes creamy. Lower heat to low, then continue cooking until the mixture thickens and coats the back of the wooden spoon. Remove from heat and stir in butter until blended.
- Cool lemon topping mixture, then spread over top of cooled cheesecake. Arrange fresh raspberries on top of the lemon topping.
- Chill cheesecake thoroughly before slicing. Store any leftovers in the refrigerator.
- Do not overmix the cheesecake batter.
- Please read the instant pot manufactures guide before using it.