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Mini Easter cheesecakes in jars decorated with coconut grass, chocolate eggs, and a bunny peep
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5 from 31 votes

Mini Easter Cheesecake (Instant Pot Recipe)

Super cute and super fun Mini Easter Cheesecakes are made in jars in the Instant Pot. They're made in only 7 minutes and decorated with green coconut "grass", a bunny peep, and chocolate eggs. Easter candy makes these a beautifully colored Easter cheesecake recipe for the dessert table.
Prep Time10 minutes
Cook Time7 minutes
Resting Time1 hour
Total Time1 hour 17 minutes
Course: Dessert
Cuisine: American
Keyword: Easter desserts, easy desserts, instant pot
Servings: 6
Calories: 555kcal
Author: Kristina Tipps

Ingredients

For Cheesecake Filling

  • 16 ounces cream cheese, softened
  • ½ cup sugar
  • 2 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 2 eggs, room temperature
  • 1 cup sweetened shredded coconut
  • green food coloring
  • 6 bunny Peeps
  • 18 mini chocolate eggs

For Crust (optional)

  • 1 cup crushed graham crackers
  • 2 tablespoon melted butter
  • 1 tablespoon sugar

Instructions

  • Make the crust (if using) by crushing the graham crackers and mixing with the sugar and melted butter. Press 1-2 tablespoon down into the jars if putting at the bottom or reserve to use on the top.
  • 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. In a separate bowl whisk the eggs. Add to the cream cheese filling and blend on low speed for about 1 minute.
  • Scoop the batter (it will be thick) into the jars on top of the crust. Fill to nearly the top, 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.
  • 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. Insert a trivet and place the jars on the trivet. Lock the pressure cooker lid with the venting seal up. Set to high pressure for 7 minutes.
  • When done, allow a full natural release. Carefully remove the jars using an oven mitt or tongs. Immediately remove the lids and let the cheesecakes cool to room temperature on the counter. They may appear puffy or cracked but slowly allowing them to come to room temperature will reduce this.
  • While cooling, mix the shredded coconut with a few drops of green food coloring until the desired shade of green has been achieved. Add coconut to the tops of the cheesecake, along with 3 chocolate eggs and a bunny Peep.

Video

Notes

For the best outcome:
  • 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
  • always cool on the counter to avoid sinking tops (this will also let any cracks fall slightly and mold back together)
If making the cheesecakes in advance, store them in the fridge after they've come to room temperature. Decorate before serving.

Nutrition

Serving: 4oz | Calories: 555kcal | Carbohydrates: 48g | Protein: 8g | Fat: 38g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 438mg | Potassium: 206mg | Fiber: 1g | Sugar: 38g | Vitamin A: 1211IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 1mg