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

Instant Pot Mini Cheesecakes

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5 from 4 reviews

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

Description

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

Ingredients

Scale

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.

Equipment

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

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Pressure Cooker
  • Cuisine: American

Find it online: https://www.dadcooksdinner.com/instant-pot-mini-cheesecakes/