Instant Pot Raspberry Peach Cheesecake

While I was living in Georgia, I developed a love for peaches ….Especially fresh peaches right off the trees.

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This Instant Pot Raspberry Peach Cheesecake is the perfect summertime dessert. It’s creamy, sweet and bursting with fresh fruit flavor.

Do I need to drain canned peaches?

Yes!

Should I thaw frozen peaches first?

No. 

Can I freeze Instant Pot Raspberry Peach Cheesecake?

• Vanilla Wafers (crushed) •  Brown Sugar •  Butter (melted)

Ingredients Cheesecake Crust

Cheesecake Filling

•  cream cheese •  granulated sugar •  vanilla extract •  all-purpose flour •  sour cream •  eggs •  peeled and chopped peaches •  raspberries   •  granulated sugar • raspberry extract

1. Using a fork, combine the crushed cookie wafers, brown sugar, and butter until they resemble the consistency of wet sand. 2. Place a cut circle of parchment paper into the bottom of the cheesecake pan and lightly spray the sides of the pan with a non-stick cooking spray.

How to Make

Cheesecake Filling

In a large mixing bowl, beat cream cheese until light and fluffy.

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