Easy Instant Pot Mini Cheesecakes Recipe
Instant Pot Mini Cheesecakes will always be one of our favorite desserts. Because they are small, they only take a few minutes to cook.
Serving6
Ingredients
Graham Cracker Crust
- 1½ cups graham cracker crumbs
- 6 Tablespoons melted butter
- 3 Tablespoons sugar
- 1 teaspoon cinnamon
Cheesecake Filling
- 8 ounces cream cheese, completely room temperature
- ½ cup sugar
- 1 teaspoon vanilla
- 1 Tablespoon lemon juice
- 2 eggs, completely room temperature
Instructions
- For crust, combine all ingredients and press into bottoms of ramekins. I put a little less than 1/4 cup of filling into each ramekin.
- For cheesecake, beat cream cheese, other ingredients and eggs last.
- Beat just until combined.
- Place 1 cup of water in bottom of pressure cooker. Layer ramekins with tray or trivet. To cook all six at the same time - lay another trivet on top of 3 of the mini cheesecakes and layer the other three on top.
- Make sure your Instant Pot knob is turned to SEALING. Push the PRESSURE COOK or MANUAL button. Cook for 3 minutes.
- Let the pressure cooker release on its own or NATURAL RELEASE. Mine took 14 minutes.
- Let cool to room temperature, then chill in fridge for about 3 hours. Top with your favorite toppings!!
Notes
Topping Ideas
- Cherry Pie Filling
- Blueberry Pie Filling
- Raspberry Jam
- Fresh Blueberries
- Fresh Raspberries
- Cherries
Nutrition
Calories: 431 kcal · Carbohydrates: 41 g · Protein: 6 g · Fat: 28 g · Saturated Fat: 15 g · Trans Fat: 1 g · Cholesterol: 126 mg · Sodium: 381 mg · Potassium: 118 mg · Fiber: 1 g · Sugar: 29 g · Vitamin A: 938 IU · Vitamin C: 1 mg · Calcium: 69 mg · Iron: 1 mg