Instant Pot Mini Cheesecakes. Six single serving cheesecakes in the pressure cooker.
- ¾ cup graham cracker crumbs
- 1 tablespoon melted butter
- 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
- 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).
- 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.
- 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.
- 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.
- 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.
- Serve: Top each cheesecake jar with a few tablespoons of pie filling. Serve and enjoy.
- 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.
- 6 quart or larger pressure cooker (I love my Instant Pot 6-Quart Pressure Cooker)
- 2 pressure cooker racks – I use this baking sling as the bottom rack, and the metal rack that came with my cooker as the top rack
- Half Pint Wide Mouth Canning Jars are the perfect 8-ounce jar for this job
- Wide Mouth Canning Jar Reusable Lids for covering the wide-mouth cheesecake jars
- Category: Dessert
- Method: Pressure Cooker
- Cuisine: American
Keywords: Instant Pot Mini Cheesecakes, Pressure Cooker Mini Cheesecakes