Instant Pot Mini Cheesecakes Recipes

INSTANT POT MINI CHEESECAKES

Steps:

• Mix the graham cracker crumbs and melted butter, and divide evenly among 6 8-ounce jars or ramekins. Pack the crumbs down in the bottom of the jars. (I use a shot glass to pack down the crust - it fits in the small jars).
• Soften the cream cheese by leaving it out at room temperature for at least 1 hour. (Or soften the cream cheese in the microwave, 30 seconds to 1 minute). Beat the cream cheese in an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Slowly add the sugar and corn starch, and beat on medium speed until the sugar is completely blended, about 3 minutes. Stop the mixer and scrape down the sides. Add the vanilla and sour cream and beat on low speed until completely blended, about 1 minute. Stop the mixer again and scrape down the sides. Add the eggs one at a time, beating each on low speed until just blended. (Don't over-beat the eggs.) Divide the filling into the prepared cheesecake jars - each jar should get about ¾ cup of filling.
• Put a cooking rack in the Instant Pot, then pour in 1 cup of water. Set three of the cheesecake jars on this bottom cooking rack. Set a second cooking rack over the layer of jars, then set the remaining 3 jars on top of that rack, offset from the bottom jars to help the steam travel through the cooker.
• Lock the lid and pressure cook on high for 3 minutes in an Instant Pot or other pressure cooker. (Use "Manual" or "Pressure Cook" mode in an Instant Pot.) Let the pressure come down naturally, about 10 more minutes.
• Carefully lift the cheesecake jars out of the pressure cooker. Let the jars cool on a rack for 30 minutes, then cover and refrigerate for at least 4 hours.
• Top each cheesecake jar with a few tablespoons of pie filling. Serve and enjoy.

MINI MOCHACCINO CHEESECAKES

Steps:

• For Crust: Lightly grease six silicone cupcake liners with either oil or cooking spray.
• In a small food processor, pulse oats, almonds, unsweetened cocoa, sugar, butter, and salt. Transfer crumb mixture to liners and press down along the bottom and one third of the way up the sides of the pan.
• For Cheesecake Filling: Using a hand blender or food processor, cream together cream cheese, sour cream, vanilla, espresso powder, and sugar. Pulse until smooth. Slowly add egg. Pulse 10 seconds. Scrape the bowl and pulse until batter is smooth. Transfer batter into silicone cupcake liners.
• Add 1 cup of water to the Instant Pot®. Insert steam rack. Place steamer basket on steam rack. Carefully place cheesecakes in steamer basket. Lock lid.
• Press the Manual or Pressure Cook button and adjust cook time to 20 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid.
• Remove steamer basket from pot. Let cheesecakes cool at room temperature 10 minutes.
• Cheesecakes will be a little jiggly in the center. Refrigerate at least 1 hour to allow them to set.

MINI CHEESECAKES

Steps:

• Pour the water into the insert set in a 5-, 6-, or 8-quart Instant Pot. Put a pressure-safe rack or trivet in the insert.
• Grease the insides of six 1/2-cup (4-ounce) pressure-safe ramekins, custard cups, or canning jars with cold butter, making sure it gets generously down into the joint between the side and the bottom of each.
• Mix the graham cracker crumbs and melted butter in a small bowl until uniform. Divide this mixture among the prepared ramekins, about 1 1/2 tablespoons per container. Gently press to form an even bottom crust in each.
• Put the cream cheese, sugar, egg, sour cream, flour, lemon zest, lemon juice, vanilla, and salt in a food processor. Cover and process until smooth, stopping the machine at least once to scrape down the inside of the canister. Divide this mixture evenly among the prepared ramekins, a generous 1/4 cup in each. Do not cover.
• Stack the ramekins on the rack, placing three on the bottom level, then three on the top level with each sitting on a part of the rim of at least two below. Lock the lid onto the cooker.
• Set the pot for Pressure Cook or Manual on High Pressure. The valve must be closed. Set the time for 15 minutes with the Keep Warm setting off.
• When the pot has finished cooking, turn it off and let the pressure return to normal naturally, about 20 minutes. Unlatch the lid and open the cooker. Cool for 5 minutes.
• Use hot pads or silicone baking mitts to transfer the (still hot!) ramekins to a nearby wire rack. Cool to room temperature, about 1 hour. Cover and refrigerate for at least 1 hour before serving - or up to 3 days.

INSTANT POT® MINI HEART-SHAPED CHOCOLATE CHEESECAKES

Steps:

• Prepare 3 (4-inch) heart-shaped springform pans by wrapping the outside with aluminum foil.
• Combine cookie crumbs and melted butter in a small bowl, tossing to coat. Press mixture evenly in the bottom of the prepared pans.
• Beat cream cheese with a fork in a medium bowl until smooth. Gradually add sugar, beating with the fork until well blended. Add egg and mix well.
• Pour hot coffee over chocolate chips in a small bowl. Stir until melted and smooth. Add to cream cheese mixture and blend well. Stir in heavy cream, vanilla, and salt; mix until smooth. Pour batter into the prepared pans.
• Pour 1 cup water into a multi-functional pressure cooker (such as Instant Pot®). Place a steamer rack in the bottom and place 2 batter-filled pans on the rack. Top with another steamer rack and add the remaining batter-filled pan. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
• Remove the pans from the pot and allow to cool completely at room temperature. Refrigerate 8 hours to overnight. Release cheesecakes from the springform pans and top as desired before serving.