Dessert, Pressure cooker, Side dish
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Instant Pot Mini Cheesecakes

Four mini cheesecakes in canning jars, with cherry and blueberry topping, on a wood tabletop
Instant Pot Mini Cheesecakes

Instant Pot Mini Cheesecakes. Six single serving cheesecakes in the pressure cooker.

A common question on my pressure cooker cheesecake recipes: “Can I make this in single-serving cups?” Why, yes!

The trick is finding 8-ounce jars or ramekins that fit in the Instant Pot. You’ll need 6 jars – we’re going to make two layers, with 3 jars per layer. (Check to make sure the jars or ramekins fit before you start.) I use Kerr half-pint wide mouth canning jars, which are the perfect size to fit in the pot. Also, I have a bunch of wide mouth canning jar storage lids, so it’s easy to lid up the cheesecakes when they are done cooking.

Oh, and you’ll need a second pressure cooker rack. We’re using the Instant Pot as a pressure steamer; we need a rack on the bottom of the pot, to lift the first layer of cheesecakes above the water. The second rack helps balance the second layer of cheesecakes on top of the first layer. I use my silicone baking sling as the bottom rack, then the wire rack that came with my Instant Pot as the rack between the layers of cheesecake jars.

The only other trick is how quickly these smaller cheesecakes cook. It takes 20 minutes under pressure for a full-sized cheesecake, but these smaller cheesecakes cook through in 3 minutes at high pressure. (With a 10 minute natural pressure release, to let the heat penetrate the batter and cook it through.)

Recipe: Instant Pot Mini Cheesecakes

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Four mini cheesecakes in canning jars, with cherry and blueberry topping, on a wood tabletop

Instant Pot Mini Cheesecakes


  • Author: Mike Vrobel
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 6 mini cheesecakes 1x

Description

Instant Pot Mini Cheesecakes. Six single serving cheesecakes in the pressure cooker.


Scale

Ingredients

Crust

  • ¾ cup graham cracker crumbs
  • 1 tablespoon melted butter

Cheesecake

  • 16 ounces regular cream cheese, softened
  • ⅔ cup sugar
  • 2 teaspoons corn starch
  • ½ teaspoon vanilla extract
  • ¼ cup sour cream
  • 2 large eggs
  • Cherry and/or Blueberry pie filling

Instructions

  1. Prepare the jars: 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). 
  2. Make the cheesecake filling: 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.
  3. Stack the filled cheesecake jars in the pot in two layers: 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. 
  4. Pressure cook the cheesecakes for 3 minutes with a natural pressure release: 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.
  5. Cool the cheesecakes: 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. 
  6. Serve: Top each cheesecake jar with a few tablespoons of pie filling. Serve and enjoy.

Notes

  • Don’t have 2 pressure cooker racks? Like to live dangerously? You can – oh, so carefully – stack the second layer on the first layer. 
  • Want to use a different cheesecake recipe? This recipe uses the same amount of cheesecake filling as a standard Instant Pot cheesecake, so any recipe designed to fit in a 6-quart Instant Pot will work with this technique. 
  • Don’t want to eat these cheesecakes all at once? They freeze for up to six months. Let them thaw overnight, then dig in and enjoy.

Tools

  • Category: Dessert
  • Method: Pressure Cooker
  • Cuisine: American

Keywords: Instant Pot Mini Cheesecakes, Pressure Cooker Mini Cheesecakes

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Related Posts

Instant Pot Chocolate Chip Cheesecake
Instant Pot Lemon Cheesecake
Instant Pot Maple Cheesecake with Candied Walnuts
My other Instant Pot Pressure Cooker Recipes

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Filed under: Dessert, Pressure cooker, Side dish

by

Hi! I’m Mike Vrobel. I’m a dad and an enthusiastic home cook; an indie cookbook author and food blogger with a day job, a patient spouse, and three kids who would rather have hamburgers for dinner.

7 Comments

  1. Nancy says

    Is there anything else you’d suggest for putting between the layers of jars? I don’t have a sling or a second rack.

    • See the first note: “Don’t have 2 pressure cooker racks? Like to live dangerously? You can – oh, so carefully – stack the second layer on the first layer.”

    • I never cover my cheesecakes before putting them in the instant pot. It’s a waste of time – literally. I did tests comparing covered and uncovered cheesecake, and the only difference was the covered cheesecake took almost twice as long to cook through in the center.

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