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Chocolate Raspberry Cheesecake Recipe

Chocolate Raspberry Cheesecake

Course cake, Dessert
Cuisine Modern


  • Instant Pot Multi Pressure Cooker


  • 150 g digestive biscuits
  • 40 g melted butter
  • 560 g full fat cream cheese
  • 150 g soft brown sugar
  • 2 eggs beaten
  • 2 tbsp cocoa powder
  • 100 g dark chocolate melted
  • 200 g fresh raspberries
  • Icing sugar for dusting


  • Crush the digestive biscuits then mix well with the melted butter.
  • Transfer biscuit mix to the cake pan and press down into the base and up the sides then store in the fridge.
  • In a bowl, combine the cream cheese, brown sugar, eggs, and cocoa powder When smooth, fold in the melted dark chocolate.
  • Take cake pan out of fridge and pour the chocolate cream cheese filling on top. Cover the cake pan with foil.
  • Add 250ml water into inner pot, then place the covered cake pan inside on top of the trivet and secure the lid.
  • Select Pressure Cook and set the time for 40 minutes and press start.
  • When the cooking program has finished, allow the pressure to release naturally for 10 minutes then quick release any remaining pressure.
  • Remove the cheesecake from the inner pot and leave to cool completely.
  • When ready to serve, top with raspberries and a dusting of icing sugar.
Keyword Instant Pot, vegetarian
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