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These Instant Pot cheesecake bites are as luscious as baked and perfect for different toppings! They’re easier to serve and way more fun than the big kind.
A fork-free decadent cheesecake that comes in a perfectly portable and portioned size that’s as easy as 1-2-3?
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Forget the water baths of a classic cheesecake recipe.
This Instant Pot mini cheesecake recipe uses silicone egg molds to give the classic dessert a fun and fuss-free twist.
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Done with the silicone molds? You can also make other dessert recipes like Instant Pot pumpkin bites and Instant Pot brownie bites!
Why You’ll Love This Instant Pot Cheesecake Bites Recipe
- This mini cheesecake silicone mold recipe is easier than the classic oven-baked cheesecake recipe.
- These mini cheesecake bites are customizable! Try a different crust or topping.
- Because they come in individual-size portions, these cheesecake bites are perfect for parties and random pick-me-ups.
Ingredients And Substitutions
Graham cracker crumbs – You can also pulse chocolate graham crackers for these delicious cheesecake bites.
Unsalted butter – To bind the crust together.
Cream cheese – Make sure to use room-temperature cream cheese for easier mixing.
Granulated sugar – To sweeten the cheesecake filling.
All-purpose flour – Helps with the mini cheesecake’s structure.
Sour cream – Lightens the cream cheese mixture for the perfect cheesecake texture.
Vanilla extract – To round out the flavor of the creamy cheesecake filling.
Eggs – Lend richness to the electric pressure cooker cheesecake bites.
Non-stick cooking spray – For easier removal from the egg bite molds.
Whipped cream and fresh strawberries – The toppings for this cheesecake bite recipe are up to you! Besides heavy whipping cream and fresh fruit, these Instant Pot cheesecake bites also pair well with blackberry jam and caramel.
Tips For Making This Recipe
Cover the Molds Well
To prevent condensation from dripping onto the mini cheesecake bites, cover the molds with a paper towel and aluminum foil. You can also use the lids of the molds, but make sure to still place a paper towel under the lids.
Avoid Cracks
Do not overbeat the eggs to avoid cracks on the Instant Pot cheesecake bites. Add one egg at a time and mix on low.
Stagger the Molds
Stagger your molds in the Instant Pot to help the steam travel well and ensure evenly cooked mini cheesecakes.
Instant Pot Mini Cheesecakes Recipe FAQs
Why do my Instant Pot mini cheesecake bites look lumpy?
The cheesecake bites in silicone molds may develop lumps if your refrigerated ingredients are not at room temperature when you combine everything together.
Why does the graham cracker crust keep falling apart?
The crust for these pressure cooker cheesecake bites might fall apart if they’re not firmly packed down into the cups.
How to remove cheesecake bites from silicone molds?
Make sure to give your cheesecake bites enough time to set, or they might crumble when you try to get them out of the molds. Then, run a spatula or a butter knife around the edges of each cup and push from the bottom to pop them out of the mold.
How long do cheesecake bites last in the fridge?
You can keep these mini cheesecake bites in an airtight container in the fridge for up to 5 days.
Can you freeze cheesecake bites?
Yes, you can freeze these Instant Pot cheesecake bites for up to 3 months. Enjoy them frozen or defrosted in the fridge for a softer consistency.
More Delicious Instant Pot Recipes
- Instant Pot Garlic Butter Steak Bites
- Instant Pot Chicken Bites
- Instant Pot Egg Bites
- Instant Pot Pancake Bites
- Instant Pot Sushi Rice
I found this recipe for Instant Pot Monkey Bread that I HAVE to try!
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Instant Pot Cheesecake Bites
Equipment
Ingredients
- 1 cup graham cracker crumbs
- 2 tbsp unsalted butter, melted
- 16 oz cream cheese, room temperature
- 1/2 cup granulated sugar
- 1 tbsp all purpose flour
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 2 eggs, room temperature
- Non-stick cooking spray
- Whipped cream for topping
- Strawberries for topping
Instructions
- Gather the ingredients.
- Lightly grease the silicone egg molds with non-stick cooking spray.
- Mix the crushed graham crackers and butter for the crust.
- Spread the graham crust mixture evenly in the bottom of each cup. Press the crust gently into each cup.
- Beat the cream cheese and sugar on medium-low until smooth.
- Stir in the flour, sour cream, and vanilla. Add one egg at a time until almost incorporated. Do not overmix.
- Pour the cheesecake batter into each cup. If there are air bubbles, gently tap the mold on the counter.
- Place a paper towel over the filled silicone mold. Cover with foil. Repeat with the other silicone mold.
- Pour a cup of water into the Instant Pot and put the trivet in the bottom. Lower the molds into the Instant Pot, ensuring they’re slightly offset when stacked.
- Lock the lid and select High Pressure. Cook for 5 minutes.
- Turn your Instant Pot off and perform a 10-minute natural pressure release.
- Finish with a quick pressure release. Once the valve drops, remove the lid from your Instant Pot.
- Take out the molds and carefully remove their covers.
- Bring the cheesecake bites to room temperature.
- Cover the cheesecake bites with plastic wrap. Allow them to sit in the fridge overnight or for at least 4 hours to set.
- Dip an offset spatula in hot water and wipe it dry. Use it around the rim of each cup to loosen the cheesecake bites from the mold.
- Turn them out onto a plate and top with whipped cream and berries. Enjoy your Instant Pot cheesecake bites!
Notes
- To prevent condensation from dripping onto the mini cheesecake bites, cover the molds with a paper towel and aluminum foil. You can also use the lids of the molds, but make sure to still place a paper towel under the lids.
- Do not overbeat the eggs to avoid cracks on the Instant Pot cheesecake bites. Add one egg at a time and mix on low.
- Stagger your molds in the Instant Pot to help the steam travel well and ensure evenly cooked mini cheesecakes.
Nutrition
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