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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.
Course: Dessert
Cuisine: American
Keyword: Cheesecake dessert, Easy Cheesecake Recipe, Easy Instant Pot Recipe, Mini Cheesecake Bites
Servings: 6
Calories: 431kcal


  • Ramekins
  • Medium Mixing Bowl (2)
  • Measuring Tools


Graham Cracker Crust

  • 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


  • 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!!



Topping Ideas
  • Cherry Pie Filling
  • Blueberry Pie Filling
  • Raspberry Jam
  • Fresh Blueberries
  • Fresh Raspberries
  • Cherries


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