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.

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Course: Desserts

Cuisine: American

Keyword: instant pot cheesecake bites

Prep Time: 10

Cook Time: 5

Additional Time: 10

Total Time: 25

Servings:

Calories: 201kcal

Author: Louisa

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