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Instant Pot Raspberry Mousse on Cake plate
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5 from 11 votes

Raspberry Mousse Chocolate Cheesecake

This instant pot chocolate cheesecake is moist and dense and topped with creamy raspberry mousse and fresh rapberries.
Prep Time30 minutes
Cook Time45 minutes
Cooling6 hours
Total Time7 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 8 Servings
Calories: 644kcal
Author: Serena

Ingredients

Crust

  • 15 whole Oreo cookies
  • 3 tablespoon of unsalted butter melted then cooled

Cheesecake

  • 1 lb room temperature cream cheese At least 2 hours at room temp
  • ¼ cup packed dark brown sugar
  • ¼ cup white sugar
  • 1 whole egg - room temperature
  • 2 egg yolks - room temperature
  • ¼ cup sour cream
  • 8 oz chocolate 53% - 60% Melted
  • 1 teaspoon vanilla extract
  • 1 tablespoon flour
  • 1 tablespoon cocoa powder

Mousse

  • 2 oz white chocolate melted and cooled
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
  • 4 ounce cream cheese softened
  • 2 ounce raspberry puree
  • Extra raspberries for the top decoration

Instructions

  • Spray the 7" springform pan with cooking spray.
  • Add two cups of water to the instant pot and place the rack on the bottom.
  • Make a tin foil sling to lift the cheesecake in and out of the instant pot.

Crust

  • In a food processor combine the whole Oreo cookies and the butter.
  • Pour the crumb butter mixture into the bottom of the pan and pat until even and going up the sides of the pan. Put in freezer for 10 minutes.

Cheesecake

  • In a food processor, mix the cream cheese with dark brown and white sugar, and cocoa powder.
  • Once combined, add one egg followed by the 2 egg yolks.
  • Add the melted chocolate and sour cream.
  • Continually scrape the bowl down. Add vanilla and flour and mix until creamy.
  • Pour mixture into the springform pan and smooth with a spatula.
  • Place pan on the tin foil sling and slowly lower into the Instant Pot. Loosely cover cheesecake with a piece of foil to prevent moisture buildup.
  • Set Instant Pot to maximum pressure for 28 minutes.
  • Once done, turn machine off and let it return to normal pressure for 15 minutes.
  • Unlock lid and use sling to transfer pan to cooling rack for an hour.
  • Chill in refrigerator overnight.

Chocolate Mousse

  • Melt chocolate and let cool.
  • Whip heavy cream to soft peaks and then add sugar. Continue mixing on high until stiff peaks.
  • In another bowl, whip cream cheese until smooth. Add chocolate and raspberry puree.
  • By hand, fold cream cheese mixture into whip cream mixture. Do not overmix.
  • Spread onto the cheesecake and let set in the refrigerator.

Notes

Recipe Source: SerenaLissy.com
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database via Spoonacular API, whenever available, or otherwise other online calculators. While this information can be helpful in estimating the nutritional information of a recipe, it is by no means accurate or official and is not evaluated by the Food and Drug Administration.
 
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Nutrition

Serving: 1Serving | Calories: 644kcal | Carbohydrates: 61g | Protein: 15g | Fat: 40g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 588mg | Potassium: 406mg | Fiber: 3g | Sugar: 48g | Vitamin A: 933IU | Vitamin C: 2mg | Calcium: 285mg | Iron: 3mg