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Instant Pot Rafaello Cheesecake

Instant Pot Raffaello Cheesecake

This Instant Pot Raffaello Cheesecake is your dream come true! This cheesecake is super creamy and topped with sweet chantilly cream and coconut flakes! It's the ultimate crowd pleasing dessert to serve on special occasiong!
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Keyword: instant pot raffaello cheesecake, raffaello cheesecake, instant pot cheesecake, coconut cheesecake, almond biscotti crust
Prep Time: 15 minutes
Cook Time: 35 minutes
Chilling Time: 8 hours
Total Time: 8 hours 50 minutes
Servings: 8 servings
Calories: 556kcal


  • 7 oz almond biscotti
  • 4 tbsp unsalted butter melted
  • 4.4 oz white chocolate
  • 1/2 cup coconut cream
  • 16 oz cream cheese
  • 1/4 cup white granulated sugar
  • 3 eggs 2 whole eggs and 1 yolk
  • 1 cup heavy cream
  • 2 tbsp sweetened condensed milk
  • Raffaello Truffles for garnishing
  • 1/4 cup sweetened coconut flakes for garnishing



  • First start by preparing the cheesecake crust. Add the almond biscottis to a food processor or a powerful blender and pulse until finely ground.
  • Melt the butter in the microwave in 20 second intervals.
  • Add the melted butter and ground almond biscottis to a bowl and mix together until well incorporated.
  • Grease a 7 inch spring form pan. You can also add parchment paper to the bottom. Make sure to grease the parchment paper as well.
  • Add the almond biscotti mixture to the spring form pan and use a measuring cup or a spoon to gently press down into the spring form pan and up against the sides to create the crust. Place the crust in the freezer while you prepare the cheesecake filling.


  • First, start by melting the white chocolate. Break the white chocolate bar into pieces and place them in a microwave safe bowl. Microwave in 30 second intervals, mixing in between until the chocolate is just melted. You can also melt the chocolate on the stove top if you prefer.
  • Add the coconut cream to the bowl with the melted white chocolate and mix together. Set aside for now.
  • In a stand mixer or in a bowl if using a hand mixer, cream together the cream cheese and sugar. Mix on medium low speed as we don’t want air bubbles to form.
  • Add the white chocolate and coconut cream mixture while continuing to mix.
  • Add in one egg at a time while mixing on low speed. Stop to scrape the sides of the bowl as needed.
  • Remove the cheesecake crust from the freezer. Pour the raffaello cheesecake filling into the crust.
  • Cover the bottom and top of the spring form pan with aluminum foil.
  • Next, add 1 1/2 cups of water to the instant pot. I have an 8 qt but you may need less or more depending on what size you own.
  • Place the trivet inside the instant pot and place the cheesecake on top of the trivet. I recommend using a sling if you have one because it makes this process so much easier.
  • Cook on high pressure for 35 minutes. Once it’s finished cooking, let the pressure natural release for at least 10 minutes, which means you don’t have to touch anything. Engage the quick release button to release any remaining pressure. When the floating valve (metal pin) drops, you may open the lid.
  • Remove the cheesecake from the instant pot and let it cool down at room temperature for 30-45 minutes. Then transfer to the refrigerator and let it chill for 8 hours or overnight.
  • When you’re ready to serve, make the Chantilly cream for topping. Spread the Chantilly cream on top of the rafaello cheesecake and garnish with coconut flakes and Raffaello truffles and enjoy!


  • First, add the heavy cream and sweetened condensed milk to a stand mixer or to a bowl if using a hand mixer.
  • Mix on high speed until stiff peeks form and the cream mixture resembles Chantilly or whipped cream.
  • Finally, use a spatula to spread over the top of your instant pot Raffaello cheesecake, top with coconut flakes and enjoy!


  • Substitute the coconut cream for coconut milk if you’d like. Although I prefer the coconut cream for this recipe because it delivers a more intense coconut flavor than the coconut milk. If you do decide to use coconut milk instead, be sure to drain the liquid and only use the creamy part.
  • If you don’t have sweetened condensed milk to make the Chantilly, you may substitute for either white granulated sugar or powdered sugar. I do like the sweetened condensed milk because it results in a slightly richer Chantilly cream.
  • Always read your instant pot manual before cooking in it. I used an 8 qt for this recipe but if you’re using a different size, you may need to adjust water quantities and use a different sized spring form pan.


Calories: 556kcal | Carbohydrates: 24g | Protein: 8g | Fat: 49g | Saturated Fat: 31g | Trans Fat: 1g | Cholesterol: 185mg | Sodium: 246mg | Potassium: 247mg | Fiber: 1g | Sugar: 21g | Vitamin A: 1481IU | Vitamin C: 1mg | Calcium: 133mg | Iron: 1mg