Chocolate raspberry cheesecake in the Instant Pot

This chocolate raspberry cheesecake combines rich dark chocolate with creamy cheesecake filling and fresh raspberries for a dessert that feels indulgent yet surprisingly simple to prepare. Pressure cooking in the Instant Pot creates a smooth, velvety texture that stays moist and evenly baked without the risk of cracking.

The combination of chocolate and raspberries brings together deep cocoa flavour and fresh berry brightness, making this an ideal dessert for celebrations, dinner parties, or whenever you want an elegant homemade cheesecake without using the oven.

Servings: 8–10 slices
Prep time: 10 minutes
Cook time: 50 minutes
Cooling time: 2–3 hours
Total time: approx. 3 hours
Appliance: InstantPot multicooker

Ingredients

For the biscuit base

• 150 g digestive biscuits
• 40 g butter, melted

For the chocolate cheesecake filling

• 560 g full-fat cream cheese
• 150 g soft brown sugar
• 2 eggs
• 2 tbsp cocoa powder
• 100 g dark chocolate, melted

For the topping

• 200 g fresh raspberries
• Icing sugar, for dusting

Preparation method

Prepare the cheesecake base
Crush the digestive biscuits into fine crumbs and mix with the melted butter until evenly combined.

Press the biscuit mixture firmly into the base and slightly up the sides of a small cake pan or springform pan that fits inside your pressure cooker. Place the pan in the fridge while preparing the filling.

Make the chocolate filling
In a large bowl, combine the cream cheese, brown sugar, eggs, and cocoa powder. Mix until smooth and creamy.

Fold in the melted dark chocolate and stir until fully incorporated.

Assemble the cheesecake
Remove the chilled base from the fridge and pour the chocolate cheesecake filling over the biscuit crust. Smooth the top with a spatula and cover the pan tightly with foil to prevent condensation from dripping onto the cheesecake.

Pressure cook the cheesecake
Pour 250 ml water into the inner pot and place a trivet inside. Carefully lower the cheesecake pan onto the trivet.

Secure the lid and set the valve to Sealing. Select Pressure Cook on high for 40 minutes.

Once cooking is complete, allow a natural pressure release for 10 minutes before manually releasing any remaining pressure.

Cool and chill
Carefully remove the cheesecake from the pot and allow it to cool completely at room temperature. Transfer to the fridge and chill for at least 2 hours before serving for the best texture.

Finish and serve
Top with fresh raspberries and lightly dust with icing sugar just before serving.

Pressure cooking creates a gentle steaming environment that helps cheesecake bake evenly and stay exceptionally creamy. The sealed cooking method reduces the risk of overbaking and gives you a smooth, rich dessert with minimal effort.

Discover more indulgent desserts in our recipes collection.

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