These Instant pot mini cheesecakes are the perfect dessert for Valentine’s Day ❤️ or any special occasion with your loved ones! Made in only 3 minutes, perfect for sharing as they are individual portions of cheesecake.
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I haven’t had an oven for a few weeks, so I’ve been using my air fryer and instant pot more.
I wanted to eat something sweet, but I didn’t want to make a lot of it, so I did some tests, and the result was great. In a few minutes, you have a delicious dessert to enjoy with your family or loved ones.
The cooking method used is the Pot in Pot, which allows you to cook food in another container over a steam rack inside the pressure cooker.
Today I’m sharing another easy and quick recipe, cheesecakes in jars in the Instant Pot.
📋 Ingredients for the recipe
To prepare this recipe, you will need sugar, butter, and cookie crumbs for the base.
You will need cream cheese, brown sugar, egg, vanilla extract, flour, and jam of your preference for the topping for the cheesecake filling.
Make sure all the ingredients are at room temperature. Remove them from the refrigerator for 20 to 30 minutes before preparing. This helps them combine easily.
As for utensils, we will use a large bowl, 6 small 4-ounce containers, a ladle, a trivet, and our 6QT Instant Pot or electric pressure cooker. You can use a hand mixer, but it is optional. You can mix everything by hand.
Now that we have all the ingredients and utensils let’s get started.
📝 How to make the recipe? – Step by Step
Now I will explain the step by step that you must follow to make this cheesecake recipe.
Cheesecake Crust
We start by preparing the crust for the cheesecake. For this, mix the crushed cookies with the sugar and the melted butter. The mixture should look like sand.
Divide the mixture and place in the containers (about a tablespoon and a half per jar) and then refrigerate for 5 minutes or until you finish preparing the cheesecake filling.
💡 Tip: You can use whole Maria type cookies and the crushed ones. You can even use chocolate cookies if you prefer.
Cheesecake Filling
In a large bowl add the cream cheese and stir until it is smooth.
Then add the sugar and mix again until the sugar is completely dissolved into the cream cheese.
Add the vanilla extract and the egg and fold the mixture until everything is incorporated. Try not to mix too hard to avoid incorporating too much air into the filling.
Finally, add the flour. This is the magic ingredient that helps it set a little faster. Don’t worry; you won’t even taste it.
In case you see bubbles in the mixture, you can let it rest for a while before adding to the molds.
Remove the molds from the refrigerator and distribute the cheesecake mixture in each of the molds, approximately 3.5 tablespoons per mold. Give a few taps to remove any air bubbles.
Cooking
In the pressure cooker, add a cup and a half of water. Place the trivet inside and then the molds. They all stay on the same level without problems.
If you prefer you can cover them, but it is not necessary. When it is finished, a little condensation can remain on top that you can dry it by dabbing with a paper towel.
Cover the pot and select the “Pressure Cook” option for 3 minutes. Make sure to move the valve to the “Sealing” position.
Once finished, let the pressure come out on its own for approximately 10-15 minutes. When you lower the valve, you can remove them from the pot.
Refrigerate for at least 2 hours to set well and firm. Once cold, you can add the topping of your choice and eat!
Instant Pot Mini Cheesecakes
Ingredients
Crust
- 1/2 cup graham cookie crumbs
- 1 teaspoon brown sugar
- 2 tablespoon butter, melted
Cheesecake Filling
- 8 ounce cream cheese, at room temperature
- 5 tablespoons brown sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon flour
Toppings
- 6 tablespoons berry jam, or any other jam you have on hand
Utensils
- 6 small 4-ounce containers
- a spatula
- a trivet
Instructions
- All ingredients at room temperature
Crust
- Mix the crushed cookies with the sugar and the melted butter. The mixture should look like sand.
- Divide the mixture between the 6 mason jars, add about a tablespoon and a half per jar. Refrigerate for 5 minutes or until you finish preparing the cheesecake filling.
Cheesecake Filling
- In a large mixing bowl add the cream cheese and stir until it is smooth.
- Then add the sugar and mix again until the sugar is completely dissolved into the cream cheese.
- Add the vanilla extract and the egg and fold the mixture until everything is incorporated. Try not to overmix to avoid incorporating too much air into the filling.
- Finally, add the flour and mix just until combined.
- Remove the molds from the refrigerator and distribute the cheesecake filling in each of the jars, approximately 3.5 tablespoons per jar. Give a few taps to remove any air bubbles.
- In the pressure cooker, add a cup and a half of water. Place the trivet inside and then the jars. They all stay on the same level without problems.
- Cover the pot and select the "Pressure Cook" option for 3 minutes. Make sure to move the valve to the "Sealing" position.
- Once finished, let the pressure come out on its own for approximately 10-15 minutes. Remove from the pot.
- Refrigerate for at least 2 hours to set well and firm. Once cold, you can add 1 tablespoon of berry jam to each jar.
- Remove from the refrigerator before eating a couple of minutes and enjoy!
Video
Notes
- Cream Cheese: I used the full fat. You can use the one that is reduced in fat.
- Brown sugar: you can use white sugar if you prefer.
- Cookie crumbs: you can use any cookie you have on hand. You put them in a bag and beat them. Or, if you prefer, you can add them to the food processor. You could even use chocolate cookies too.
- strawberry jam
- blueberry jam
- dulce de leche
- berry jam
- chocolate sauce
- Pineapple marmalade
- cinnamon cooked apples
Nutrition
Topping Ideas
The flavors that you can add to the cheesecake are endless. Jams are quick and easy options, but you can make your own sauces to add to it if you like.
I share a list of possible flavors to add to your cheesecakes:
- strawberry jam
- blueberry jam
- dulce de leche
- berry jam
- chocolate sauce
- Pineapple marmalade
- cinnamon cooked apples
Tips and Frequently Asked Questions
What kind of jars can I use to make the mini cheesecakes?
The ones used are 4oz mason jars, but you can use any jar that is the same size. I have used ramekins the same size, and they work perfectly. In case you use larger ones, you would have to adjust the cooking time.
Can I prepare them in advance?
Yes, this way you make sure they are firm when you want to serve them.
Can I make them without the cookie crust?
Yes, follow the steps to make the filling, and the cooking time is the same 3 minutes.
How to store them?
You can put the lid on it and store them in the refrigerator for up to 5 days. Before eating, preferably take them out of the fridge for a few minutes.
Substitutions:
- Cream Cheese: I used the full fat. You can use the one that is reduced in fat.
- Brown sugar: you can use white sugar if you prefer.
- Cookie crumbs: you can use any cookie you have on hand. You put them in a bag and beat them. Or, if you prefer, you can add them to the food processor. You could even use chocolate cookies too.
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If you tried the instant pot mini cheesecakes recipe or any other recipe on Nashi Food, don’t forget to rate the recipe and leave me a comment below! We love knowing about your cooking experience.
Share your love for food!
Nadja
Emily Flint
These mini cheesecakes were a hoit at my party and there is no way I’m telling anyone how easy they were to make. Great recipe!
Wanda
So cool you made these in the IP! Definitely saving to try in my IP!
Andrea
Love the simplicity of this recipe and that they are individual cheesecakes. Can’t wait to make them!
Kate
Made my cheesecakes with full fat cream cheese and they were amazing! Thanks for the recipe!
Eileen Kelly
I am just loving making desserts in the Instant Pot. We loved these cheesecakes. Super easy and delicious!