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.
Servings: 6
Calories: 431kcal
Equipment
- Ramekins
- Medium Mixing Bowl (2)
- Measuring Tools
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!!
Video
Notes
Topping Ideas
- Cherry Pie Filling
- Blueberry Pie Filling
- Raspberry Jam
- Fresh Blueberries
- Fresh Raspberries
- Cherries
Nutrition
Calories: 431kcal | Carbohydrates: 41g | Protein: 6g | Fat: 28g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 381mg | Potassium: 118mg | Fiber: 1g | Sugar: 29g | Vitamin A: 938IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg