Instant Pot Mini Cheesecakes
These 5 ingredient Instant Pot Mini Cheesecakes cook incredibly quick and make delicious individual desserts for holidays and special occasions. Make upside down cheesecakes with the crust on top, leave them crustless, or go the traditional route! Complete them with your favorite cheesecake toppings and they'll become a go-to dessert for any occasion.
Servings: 7
Calories: 387kcal
Equipment
- Tongs
Ingredients
For Cheesecake Filling
- 16 ounces cream cheese softened
- ½ cup sugar
- 2 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 2 eggs at room temperature
For Crust (optional)
- 1 cup graham crackers crushed
- 2 tablespoon butter melted
- 1 tablespoon white 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.
- With an electric mixer, beat the cream cheese and sugar in a large bowl on high speed until blended. Add the lemon juice and vanilla extract and mix until smooth on medium. In a separate bowl whisk the eggs. Add whisked eggs to the cream cheese mixture and blend on low speed for about 20 seconds.
- 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 the recommended amount of water for your size Instant Pot. Insert a trivet or silicone sling and place the jars on top of the trivet. Close and seal the pressure cooker lid and set to high pressure for 7 minutes.
- 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.
- Once at room temperature, chill in the fridge for at least 4 hours before serving. Serve plain or with your favorite toppings.
Notes
Pressure Cooker Size: Use any size pressure cooker but adjust the amount of water used to what the manufacturer recommends to bring it to pressure correctly. This recipe was written for 6 and 8 quart pots. Scale the recipe if needed to accommodate more or less mini jars, depending on your size pot. Cook time does not need to be adjusted.
Tip 1: Always cover the cheesecakes with lids or foil while they pressure cook.
Tip 2: Preferably, bring Instant Pot cheesecake to room temperature in the inner pot to avoid sinking tops (this will also let any cracks fall slightly and mold back together).
Storing: Store leftover jarred cheesecakes with their lids on in the fridge. They keep for 1 week.
Nutrition
Serving: 4oz | Calories: 387kcal | Carbohydrates: 29g | Protein: 6g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 339mg | Potassium: 133mg | Fiber: 1g | Sugar: 21g | Vitamin A: 1038IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg