Instant Pot Peach Melba Cheesecake

Sweet and creamy, this Instant Pot Peach Melba Cheesecake is filled with fresh peaches & raspberries then topped with a cream cheese frosting.

A modern twist on the classic peach melba, this cheesecake is easy to make and easy to modify for a Keto diet. It can be a sweet low carb treat if desired or made as directed for an decadent but fresh summer dessert.

Can I make this Cheesecake in the Oven?

Yes! The instant pot definitely makes the process of making a cheesecake easier and provides more consistent results, but you can still bake this cheesecake in the oven if desired!

To adjust the instructions for baking, you will need to bake your crust in the oven at 350 degrees F for 8 minutes instead of freezing it.

For an oven-baked cheesecake you need to be really careful about the filling, and only mix until the ingredients are combined. Oven baking a cheesecake is less forgiving, and over-mixing will result in a cracked and/or deflated cheesecake.

The next adjustment is making the water bath. You will need to start with pouring in 1 inch of boiling water into a large roasting pan.

You still need to wrap aluminum foil around your springform pan. Place the pan with your prepared cheesecake inside of the roasting pan, then pour in your boiling water. Carefully place in the oven and bake for 55-70 minutes or until the center is almost set.

Turn the oven off and open the oven door slightly. Leave the cheesecake in the oven as it cools down for about 1 hour.

Then remove and allow the cheesecake to completely, uncovered at room temperature.

Then refrigerate overnight.

How to know when the Cheesecake is Done

Although the directions in the recipe should reliably results in a perfectly cooked cheesecake, there are a number of factors than can affect cook time.

When the cheesecake is done, the outside should appear set with a small 2-inch circle that jiggles in the middle. 

If you want to be sure, you use an instant-read thermometer. Your cheesecake is ready when the middle hits between 140 to 150°F.

If after the natural release your cheesecake isn’t quite done, just seal up your instant pot again and cook at High Pressure for a further 5 minutes, followed with a 10 minute natural release.

Equipment needed to make Instant Pot Cheesecake

Springform Pan – You need a 6 or 7-inch Springform pan for a 6 quart instant pot. I use the official 7.5″ Instant Pot Springform pan.

Instant Pot Sling – This makes it so much easier to get the pan in and out of the instant pot.

Instant Pot – I have the instant pot ultra, when I was shopping around I felt it was the best value.

Stand Mixer – A stand mixer will save your arms, its the best and fastest way to get the best results.

How to Store Peach Melba Cheesecake

You can store the cheesecake whole or cut into portions.

If you will be eating the cheesecake immediately and need only worry about it keeping for a few days then the best storage method is to simply store in the fridge wrapped in plastic wrap or in an air-tight container.

If you want to make the cheesecake and enjoy it later then freezing is your best option. A properly stored and frozen cheesecake is goof for up to 3 months!

Once your cheesecake has chilled, move it to the freezer and let it freeze, uncovered, for about an hour.

Next you will want to remove the cheesecake from the bottom of the pan and place it on a round piece of cardboard cut to size.

Wrap your cheesecake tightly in plastic wrap before placing it in a large freezer bag or wrapping it in heavy duty aluminum foil.

Then freeze until ready to enjoy.

To defrost, leave it overnight in the refrigerator.

Ingredients for the Instant Pot Peach Melba Cheesecake

Here are the main ingredients for this Cheesecake including the swaps you need to make if you choose to go Keto or Low-Carb.

Vanilla Wafers – You can substitute with graham crackers if desired but using vanilla wafers fits the flavour profile of a peach melba better. If going low-carb or keto, swap the crumbs for equal amount almond flour instead and add about 2 Tbsp of Xylitol instead of the sugar.

Brown Sugar – Sweetens the crust a little more.

Butter – Use salted butter for the best flavour.

Cream Cheese – Room temperature full fat cream cheese is best.

Sugar – Plain old granulated sugar. You can also substitute with equal amount Xylitol sweetener if making this cheesecake Keto or low-carb.

Vanilla extract – Adds a nice punch of flavour to the cheesecake.

Flour – You can also use equal amount cornstarch. If making this Keto or low-carb you can omit altogether or use Xanthan Gum.

Sour Cream – Full fat cream cheese here, it helps create a rich and smooth texture and flavour.

Eggs – Make sure your eggs are room temperature so the filling mixture combines smoothly.

Peaches – If going low carb or keto use only fresh or frozen peaches. Peaches are naturally low carb!

Raspberries – Another awesome low carb fruit, fresh is best but frozen can work too.

Looking for More Peach Dessert Recipes?

Check out some of my favourite recipes for dessert featuring peaches:

These Peaches and Cream Bars are a delectable summer dessert  This recipe is so easy and full of flavour!

Just 3 simple ingredients and you can freeze up the taste of sunshine with this super easy blender Peach Ice Cream recipe!

This Pecan & Peach Quick Bread is a family favourite Recipe. This Pecan & Peach loaf is wonderful after dinner with some coffee but equally good for breakfast too.

How to Make Peach Melba Cheesecake in an Instant Pot

Yields: 12 Servings | Prep Time: 25 mins | Cook Time: 50 Mins

Ingredients:

Ingredients for Cheesecake Crust

• 2 cups Vanilla Wafers (crushed)
• 3 tbsp Brown Sugar
• 4 tbsp Butter (melted)

Cheesecake Filling

• 32 oz cream cheese (room temperature)
• 1½ c granulated sugar
• 1 tsp vanilla extract
• 2 tbsp all-purpose flour
• 4 tbsp sour cream
• 3 lg eggs
• 2 c peeled and chopped peaches (fresh, canned or frozen) reserve 1 cup for top
• 2 c raspberries (reserve 1 cup for top)
• ½ c granulated sugar (divided for fruit)
• ¼ tsp raspberry extract (optional)

Ingredients for Whipped Cream-Cream Cheese Frosting

• 1 ½ cups Heavy whipping cream
• 8 oz Cream cheese
• 1 cup Powdered sugar
• 1 tsp Vanilla extract

Directions:

How to Make Cheesecake Crust

Using a fork, combine the crushed cookie wafers, brown sugar, and butter until they resemble the consistency of wet sand.

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.

Press the cookie crumb mixture into the bottom of the pan and about ¼ of an inch up the sides of the pan.

Place the crust in the freezer to set while the filling is being prepared.

How to Make Cheesecake Filling

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

Add sugar, and vanilla extract and beat until thoroughly combined and the mixture is smooth and creamy. Add vanilla extract and sour cream and mix until combined.

Add in eggs, one at a time, mixing after each just until combined.

Mix in flour on low speed.

Divide mixture into two bowls with ⅔ in one bowl and ⅓ in the other.

Mash well or puree 1 c. raspberries and ¼ c. sugar

Mix 1 c. diced peaches with ¼ c. sugar.

Fold in the peach mixture into the ⅔ bowl.

Fold in the raspberry mixture and the raspberry extract (if you choose to use it) into the ⅓ bowl. If you like a darker pink color, you can add in a drop of red food coloring at this point if you like.

Pour ½ of the peach filling into prepared crust.

Add ½ of the raspberry filling and swirl with a butter knife or skewer.

Repeat this process with the second halves of each mixture.

Cover pan with foil and seal edges.

Add 1½ cups of water to the bottom of the Instant Pot, place cheesecake on trivet and lower into the Instant Pot. Seal pot and cook on high pressure for 50 minutes.

Allow to sit in the pot for 10 minutes, then release pressure and remove from the Instant Pot.

The Cheesecake should jiggle slightly in the center. If too liquidy, return to pot and cook for an additional 5-min

Remove to a wire rack and cool in pan before removing pan ring.

Once the cheesecake has cooled, thickly spread the whipped cream topping over the surface and garnish with peaches and fresh raspberries.  Chill for several hours before serving.

How to Make Whipped Cream-Cream Cheese Frosting

In a small bowl beat whipping cream until stiff peaks begin to form; set aside.

In a large bowl combine the cream cheese, sugar, and vanilla together. Beat until the mixture is smooth, then fold in the whipped cream.