Instant Pot Raspberry Peach Cheesecake
Instant Pot Raspberry Peach Cheesecake is a vanilla wafer crusted cheesecake that has a raspberry and peach cheesecake filling. Cook in the pressure cooker, then top with a cream cheese frosting topping. The ultimate raspberry cheesecake recipe.
Servings 1
Equipment
Ingredients
Ingredients for Vanilla Wafer Crust
- 2 cups Vanilla Wafers crushed
- 3 tablespoons Brown Sugar
- 4 tablespoons Butter melted
Raspberry Peach Cheesecake Filling
- 32 oz cream cheese room temperature
- 1½ cups granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 4 tablespoons sour cream
- 3 large eggs room temperature
- 2 cups peeled and chopped peaches fresh, canned or frozen reserve 1 cup for top
- 2 cups raspberries reserve 1 cup for top
- ½ cup granulated sugar divided for fruit
- ¼ teaspoon raspberry extract optional
Ingredients for Whipped Cream-Cream Cheese Frosting
- 1 ½ cups Heavy whipping cream
- 8 oz Cream cheese
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
- Add in your crushed vanilla wafers into a bowl and add melted butter and brown sugar. Mix until it is a wet sand-like texture.
- Place a circle parchment paper liner into the bottom of your cheesecake pan. Then lightly spray with a cooking spray.
- Press down the cookie crumbs to make sure it is packed well on bottom and sides of the pan. Place the crust in the freezer as you prep the rest of the cheesecake.
- Now for the raspberry peach cheesecake filling you want to beat your softened cream cheese until light and fluffy.
- Add in the vanilla and sugar, and mix until creamy, then toss in the sour cream. Mix until blended.
- Now you will add in your eggs one at a time, mixing until combined. Do not overmix at this point. Slowly add in your flour.
- Now grab a bowl and split the cheesecake batter in two. This will be how you flavor one peach and flavor the other raspberry.
- In a new bowl mash up 1 cup of your raspberries to make a puree and add in 1/4 cup sugar. Then you will do 1 cup peaches and 1/4 cup sugar for the other bowl of cheesecake. Mix the fruit fillings with the separated cheesecake batter.
- Fold the cheesecake flavors into each one of the bowls. Add food coloring if you want to brighten the color.
- Now pour 1/2 of one flavor of the filling in the Instant Pot pan, and then pour on the other filling. Use a toothpick or knife to swirl the cheesecake batter. Repeat the pouring a little of each to try and spread out the flavoring.
- Cover tightly with aluminum foil. Then add 1 1/2 cups of water in the Instant Pot. Place your cheesecake pan on a trivet or silicone sling. Cook on high pressure for 50 minutes, followed by 10 minute natural release.
- Once the cheesecake is done, remove and let cool on the counter for an hour.
- Then refrigerate the cheesecake overnight or 6 hours. Once the cheesecake is fully set up then you can do the cream cheese frosting.
- For the frosting add all your ingredients in the mixer, and whip until creamy. Then pour on top of the chilled cheesecake.
- Top with remaining fresh berries and peach slices. The store your cheesecake in the fridge until you are ready to serve.
Notes
Store your cheesecake in the refrigerator until ready to serve.
You can freeze the cheesecake for up to three months.
Your cheesecake is fully cooked when it is 150 degrees internally. Use a thermometer to check.
It is important to let your cheesecake set up, or it will not be the right texture.