It’s snook up on me this year, but Every Nook & Cranny is 6 years old today!
I would love to tell you I had been planning a special recipe specifically for the occasion but as luck and good fortune have it, I had a sweet treat ready to go despite being a little bit oblivious to the passing of another year as a blogger!
My Instant Pot Mini Raspberry Ripple Cheesecakes are just sublime and special enough to be served for your own celebratory meal’s dessert.
Made in either ramekins or small glass jars (of at least 125ml capacity), this recipe makes just 4 cheesecakes which is pretty much as many as you can fit into the standard 6 litre Instant Pot at any one time so they are perfect for when you want a hit of beautifully rich and creamy pressure cooker cheesecake but don’t want to have to eat a whole one all by yourself (although it’s not exactly hard to eat a whole one, your waistline and doctor would thank you not to!).
I sweeten and enrich the cheesecake by the addition of melted white chocolate and ripple through a simple purée of fresh or frozen raspberries for a little sour tang against the wonderfully indulgent creamy cheesecake base.
The colour is quite beautiful after cooking as it turns a more purplish red than the blood red of the raw purée. Yes, they do pull away from the sides of the container in which they are cooked upon cooling, but it doesn’t affect the taste and simply gives you room for a trickle of cream or a little extra raspberry purée to serve 😉
Rich and creamy white chocolate cheesecakes with a fresh raspberry purée rippled through it. They can be frozen in their jars (provided you use freezer-safe ones) if not needed immediately.
- 75 g digestive biscuits (approx 5 biscuits)
- 1 tbsp very soft butter
- 280 g cream cheese (I always use full fat)
- 100 g melted white chocolate
- 50 g caster sugar
- 1 tbsp cornflour
- 1 tsp vanilla extract
- 1 large egg
- 50 g raspberries (fresh or frozen)
- 2 tbsp icing (confectioner's) sugar
Blitz the biscuits and butter together in a food processor to a fine, damp crumb. Share between four ramekins or ovenproof glass jars with a capacity of at least 125ml. Press down firmly to flatten. Clean out the processor.
Blitz all the ingredients together for the cheesecake mixture, scraping down as necessary to remove lumps. Share between the four ramekins.
If using fresh raspberries, blitz with a stick blender/in a small food processor until thoroughly blended then stir in the icing sugar and pass the purée through a fine sieve to remove the seeds. If using frozen raspberries, put them in a small saucepan and heat until thawed, then stir in the sugar and sieve as for the fresh berries.
Trickle 1-2 tsp on top of each cheesecake and use a skewer to ripple it into a nice swirled pattern. Cover each with a square of foil.
Place the trivet in the Inner Pot and pour in 250 ml of water. Position the cheesecakes on top of the trivet, stacking on top of each other if necessary and place the lid on with the nozzle set to sealing.
Set to Manual High for 12 minutes and allow an NPR. Use oven gloves to remove the cheesecakes and allow them to cool on a rack to room temperature before chilling for at least 3 hours. Eat within 48 hours of making.
- Use ramekins with a minimum of 125ml capacity - these cheesecakes puff up a lot on cooking then sink and shrink on cooling so they need a little headroom under the foil to rise. This will preserve the pretty swirled pattern.
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