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Instant Pot Raspberry Mousse on Cake plate

Raspberry Mousse Chocolate Cheesecake

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Ingredients

Crust

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

Cheesecake

  • 1 lb room temperature cream cheese At least 2 hours at room temp
  • 1/4 cup packed dark brown sugar
  • 1/4 cup white sugar
  • 1 whole egg - room temperature
  • 2 egg yolks - room temperature
  • 1/4 cup sour cream
  • 8 oz chocolate 53% - 60% Melted
  • 1 tsp vanilla extract
  • 1 tbsp flour
  • 1 tbsp 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.

Recipe Source: SerenaLissy.com

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