Instant Pot Mini Cheesecakes

Making the perfect, smooth and creamy oven-baked cheesecake can be a source of much stress for many of us.

Getting the moisture level just right, creating a water bath, cooling it without the top sinking, and being able to tell exactly when it's done to avoid a dry and crumbly cake is not fun. Especially when making cheesecake for special occasions.

The solution? Instant Pot mini cheesecakes!

Pressure cooking your cheesecake in jars gets rid of all the guesswork and is super fast. I've never made a less stressful dessert than this one!

No water bath.

No springform pan.

No guessing.

Just one of the easiest and decadent desserts you'll make!

I've converted my salted caramel mini cheesecake recipe to this basic Instant Pot cheesecake recipe. For Easter, you can make mini cheesecakes decorated with colorful chocolate eggs, coconut grass, and a marshmallow peep!

You can also make a large size Instant Pot pumpkin cheesecake and Instant Pot mint chocolate cheesecake instead of the mini size.

You have 3 options for this recipe.

1. Crustless
2. Traditional crust on the bottom
3. Upside down cheesecake (crust on the top)

I made all 3 ways and preferred the crust on the top. With this way, there was no visible cracking and the buttery crust fell into each spoonful. There was crust with every bite, just like with a traditional cheesecake slice.

Ingredients for the Crust (optional)

• crushed graham crackers
• melted butter
• white sugar

Ingredients for the Filling

• softened cream cheese
• room temperature eggs
• sugar
• lemon juice
• vanilla extract

Equipment Needed

• Instant Pot or other brand pressure cooker
• Trivet or silicone sling
• 4-ounce mason jars with lids (or other small ovenproof bakeware, like ramekins or mugs)
• Tongs

For this recipe you can use any size pressure cooker, depending on how many mini cheesecakes you want to make. In a 6 and 8 quart Instant Pot, which are the most popular size pressure cookers, about 7 small mason jars will fit on one trivet. You can stack 2 trivets and fit roughly 14 mini cheesecakes in at once.

You can find 4-ounce mason jars or ramekins in a craft of baking store like Michaels. They are also readily available online from Amazon. I have these 4 ounce jars with lids and love them.

I've also used these silicone cupcake molds. Keep in mind that you'll need to cover the cheesecakes while they pressure cook. If using molds, ramekins, or mugs you can use foil to do this.

STEP 1: Make the crust (if using) by crushing the graham crackers and mixing with the sugar and melted butter. Press down into the jars if putting at the bottom or reserve to use on the top of the filling.

STEP 2: Make the filling. With an electric mixer, beat the cream cheese and sugar on high speed until blended. Add the lemon juice and vanilla extract and mix until smooth on medium speed. In a separate bowl whisk the eggs. Add whisked eggs to the cream cheese filling and blend on low speed for about 20 seconds.

STEP 3: Scoop the batter (it will be thick) into the jars on top of the crust. Fill to nearly the top. It should come up to the bottom of the rim where the lid locks into place. If putting the crust on top, place about 1-2 tablespoons on top of the batter and press down gently.

STEP 4: Put the lids on the jars loosely (don't twist them shut) or cover with foil. Add 1 ½ cups of water to the inner pot (or the amount recommended for your size pressure cooker). Insert a trivet or sling and place the jars on top of it. Lock the pressure cooker lid with the venting seal up. Set to high pressure for 7 minutes.

STEP 5: Let complete a full natural release. Using an oven mitt or tongs, immediately remove the lids and let the cheesecakes cool to room temperature for 1 hour, preferably inside the inner pot. They may appear puffy or cracked but slowly allowing them to come to room temperature inside the still warm inner pot will reduce this.

You can see in the picture below that the tops of the cheesecake are flat, settled, and don't have much cracking.

STEP 6: Once at room temperature, chill in the fridge for at least 4 hours before serving. Then enjoy with your favorite toppings!

For the best cheesecake outcome, make sure to follow these easy tips.

• Use room temperature eggs and beat them into the batter on low speed last.
• Use cream cheese that is very soft to avoid clumping (warm in the microwave for a few seconds if it's hard).
• Always cover the cheesecakes with lids or foil while they pressure cook
• Always allow a natural release.
• Bring to room temperature in the inner pot to avoid sinking tops (this will also let any cracks fall slightly and mold back together).

Other than this, making cheesecake in a jar in the Instant Pot is so easy!

Some tasty toppings for mini cheesecakes are:

• Caramel, chocolate, or strawberry sauce
• Fresh strawberries, blueberries or raspberries
• Whipped cream

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