Instant Pot Mini Cheesecake Recipes
Description
Cheesecakes are always a hit at any gathering. With a no-bake crust and creamy filling, these mini cheesecakes are a great way to make a dessert that’s both delicious and easy to make. These Instant Pot mini cheesecakes are light, fluffy, and delicate, and they’re also a great way to make a delicious dessert without any of the fuss. With just a few ingredients and a few minutes of prep time, you can have a delicious dessert that everyone will love.
These mini cheesecakes can be made in a variety of flavors, from classic New York style to a more daring flavor combination. With the Instant Pot, you can easily make a large batch of mini cheesecakes that are perfect for a crowd. Plus, the pressure cooker does all the work for you, so all you have to do is enjoy the delicious results.
Prep Time:
10 minutes
Cook Time:
25 minutes
Ingredients:
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 1/4 cup sugar
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup sour cream
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- Optional toppings: fresh fruit, melted chocolate, caramel sauce, etc.
Instructions:
1. Grease a 6-quart Instant Pot with non-stick cooking spray. In a small bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until combined.
2. Divide the graham cracker mixture evenly between the 6-quart Instant Pot. Press the mixture into the bottom of the pot to form a crust.
3. In a medium bowl, beat together the cream cheese, sour cream, sugar, and vanilla extract until smooth. Beat in the eggs one at a time, until just combined.
4. Divide the cheesecake mixture evenly between the Instant Pot. Cover the Instant Pot with the lid and set the pressure release valve to the "sealing" position.
5. Set the Instant Pot to "manual" for 25 minutes. When the cooking time is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
6. Carefully remove the lid and use a spoon to gently remove the cheesecakes from the pot. Allow to cool completely before serving.
7. Optional: Serve with desired toppings.
Equipment:
- 6-quart Instant Pot
- Small bowl
- Medium bowl
- Spoon
Notes:
These mini cheesecakes can be made in a variety of flavors. Try adding different extracts, such as almond, lemon, or orange, for a different flavor. You can also add different toppings, such as melted chocolate, caramel sauce, or fresh fruit.
Nutrition: Per Serving
- Calories: 299 kcal
- Carbohydrates: 27 g
- Protein: 6 g
- Fat: 19 g
- Saturated Fat: 11 g
- Cholesterol: 104 mg
- Sodium: 304 mg
- Potassium: 135 mg
- Fiber: 1 g
- Sugar: 19 g
- Vitamin A: 687 IU
- Calcium: 83 mg
- Iron: 1 mg
Recipe Tips:
To make these mini cheesecakes extra special, try adding a few drops of food coloring to the cheesecake batter. You can also add a few tablespoons of your favorite jam or preserves to the cheesecake batter for a unique flavor. For even more flavor, top the cheesecakes with some crushed nuts or a sprinkle of cinnamon sugar before serving.
If you don’t have an Instant Pot, these mini cheesecakes can also be made in the oven. Preheat the oven to 350°F, and bake for 25 minutes, or until the cheesecakes are set. Allow to cool before serving.
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