RASPBERRY MOUSSE CHOCOLATE CHEESECAKE

Did you know?

This Instant Pot Chocolate Cheesecake with raspberry mousse is probably one of the most decadent desserts you are going to have this year!

INGREDIENTS NEEDED

Oreo cookies Unsalted butter Cream cheese Dark brown sugar White sugar Whole egg Egg yolks Sour cream

ROOM TEMPERATURE INGREDIENTS

Allow the eggs, cream cheese, and sour cream to come to room temperature. This will ensure that you have a smooth and creamy cheesecake every time.

HOW TO MAKE PRESSURE COOKER CHEESECAKE

1. Prepare the crust and press into the springform pan.  2. Mix the cheesecake filling and pour into the springform pan.

HOW TO MAKE PRESSURE COOKER CHEESECAKE

3. Pour two cups of water into the bottom of the instant pot and lower in your springform pan using a tinfoil sling. 4. Cover and set to seal and cook at high pressure for 28 minutes.

HOW TO MAKE PRESSURE COOKER CHEESECAKE

5. Allow for a 15-minute natural pressure release before opening the instant pot. 6. Cool overnight in the fridge before topping with mousse and fresh raspberries.

Looking For More Baking Tips?

Subscribe to my free newsletter!