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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.

How To Store Instant Pot Cheesecake Bites

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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.
Instant Pot Cheesecake Bites

Ingredients And Substitutions

Graham cracker crumbsYou can also pulse chocolate graham crackers for these delicious cheesecake bites.

Unsalted butterTo bind the crust together.

Cream cheeseMake sure to use room-temperature cream cheese for easier mixing.

Granulated sugarTo sweeten the cheesecake filling.

All-purpose flourHelps with the mini cheesecake’s structure.

Sour creamLightens the cream cheese mixture for the perfect cheesecake texture.

Vanilla extractTo round out the flavor of the creamy cheesecake filling.

EggsLend richness to the electric pressure cooker cheesecake bites.

Non-stick cooking sprayFor easier removal from the egg bite molds.

Whipped cream and fresh strawberriesThe 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.

step 1 Instant Pot Cheesecake Bites

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.

What Do Instant Pot Mini Cheesecake Bites Taste Like

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

I found this recipe for Instant Pot Monkey Bread that I HAVE to try!

Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below.

Instant Pot Cheesecake Bites

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.
Prep Time10 minutes
Cook Time5 minutes
Additional Time10 minutes
Total Time25 minutes
Course: Desserts
Cuisine: American
Keyword: instant pot cheesecake bites
Servings: 14
Calories: 201kcal
Author: Louisa

Ingredients

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.
    step 3a Instant Pot Cheesecake Bites
  • Spread the graham crust mixture evenly in the bottom of each cup. Press the crust gently into each cup.
    step 4a Instant Pot Cheesecake Bites
  • Beat the cream cheese and sugar on medium-low until smooth.
    step 5a Instant Pot Cheesecake Bites
  • Stir in the flour, sour cream, and vanilla. Add one egg at a time until almost incorporated. Do not overmix.
    step 6a Instant Pot Cheesecake Bites
  • Pour the cheesecake batter into each cup. If there are air bubbles, gently tap the mold on the counter.
    step 7 Instant Pot Cheesecake Bites
  • 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.
    step 8 Instant Pot Cheesecake Bites
  • 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!
    step 18b 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

Serving: 1g | Calories: 201kcal | Carbohydrates: 14g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 63mg | Sodium: 152mg | Potassium: 69mg | Fiber: 0.2g | Sugar: 10g | Vitamin A: 545IU | Vitamin C: 0.04mg | Calcium: 44mg | Iron: 0.4mg

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