• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Nashi Food!
  • Recipes
  • Panamanian Recipes
  • About
  • Español
  • Newsletter
menu icon
go to homepage
  • Recipes
  • Panamanian Recipes
  • About
  • Español
  • Newsletter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Panamanian Recipes
    • About
    • Español
    • Newsletter
  • ×

    Home » Recipes » Desserts

    Instant Pot Mini Cheesecakes

    Published: Jan 28, 2021 · Modified: Jan 27, 2021 by Nadja Belgrave · This post may contain affiliate links

    Jump to Recipe Jump to Video Print Recipe

    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.

    mini cheesecakes in a mason jar
    Jump to:
    • 📋 Ingredients for the recipe
    • 📝 How to make the recipe? – Step by Step
    • Instant Pot Mini Cheesecakes
    • Topping Ideas
    • Tips and Frequently Asked Questions
    • Substitutions:
    • Other Desserts You may also like:

    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.

    ingredients collage for the cheesecakes

    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.

    crust divided in 6 mason jars

    💡 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.

    cheesecake filling mixture in a bowl

    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.

    cheesecake served in molds inside the instant pot

    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!

    Easy Instant Pot Mini Cheesecakes

    To view this video please enable JavaScript, and consider upgrading to a web browser that supports HTML5 video

    Easy Instant Pot Mini Cheesecakes

    Instant Pot Mini Cheesecakes

    mini cheesecakes in a mason jar
    Print Recipe
    5 from 15 votes
    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.
    Prep Time10 mins
    Cook Time3 mins
    Refrigerating Time2 hrs
    Total Time2 hrs 13 mins
    Course: Dessert
    Cuisine: American
    Servings: 6 mini cheesecakes
    Calories: 277kcal
    Author: Nadja Belgrave
    Prevent your screen from going dark

    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

    • A large mixing bowl
    • 6 small 4-ounce containers
    • a spatula
    • a trivet
    • 6 Quarts Instant Pot or electric pressure cooker

    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

    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.
    Topping Ideas
    • strawberry jam
    • blueberry jam
    • dulce de leche
    • berry jam
    • chocolate sauce
    • Pineapple marmalade
    • cinnamon cooked apples

    Nutrition

    Nutrition Facts
    Instant Pot Mini Cheesecakes
    Amount Per Serving (1 mini cheesecake)
    Calories 277 Calories from Fat 171
    % Daily Value*
    Fat 19g29%
    Saturated Fat 10g63%
    Cholesterol 81mg27%
    Sodium 212mg9%
    Potassium 97mg3%
    Carbohydrates 25g8%
    Fiber 1g4%
    Sugar 18g20%
    Protein 4g8%
    Vitamin A 671IU13%
    Calcium 55mg6%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    DID YOU MAKE THIS RECIPE?Share it on Instagram mention @nashifood or tag it #nashifood!

    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.

    Other Desserts You may also like:

    • Pumpkin flan
    • Banana bread
    • Oat Flour Brownies

    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

    « Eye of round steak in peppercorn sauce (Instant Pot)
    35+ Easy Dessert Recipes for Valentine’s Day »
    40 shares

    You may also Like

    A plate with Spinach and Zucchini Crustless Quiche, an easy and simple recipe with a ton of flavor, made with eggs and cheese.

    Spinach and Zucchini Crustless Quiche

    a plate with Plantain Lasagna.

    Plantain Lasagna: A Sweet and Savory Twist

    How to cold brew tea | nashifood.com

    How to Cold Brew Tea using tea bags, perfect for Iced Tea

    Need a refreshing drink for these hot days, try out my Lemon Wild Berry Cold brew Iced Tea. It is easy to make and a crowd pleaser | nashifood.com

    Lemon Wild Berry Cold brew Iced Tea

    Reader Interactions

    Comments

    1. Emily Flint

      January 17, 2022 at 12:53 pm

      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!

      Reply
    2. Wanda

      January 17, 2022 at 2:05 pm

      So cool you made these in the IP! Definitely saving to try in my IP!

      Reply
    3. Andrea

      January 17, 2022 at 2:13 pm

      Love the simplicity of this recipe and that they are individual cheesecakes. Can’t wait to make them!

      Reply
    4. Kate

      January 17, 2022 at 2:27 pm

      Made my cheesecakes with full fat cream cheese and they were amazing! Thanks for the recipe!

      Reply
    5. Eileen Kelly

      January 17, 2022 at 2:40 pm

      I am just loving making desserts in the Instant Pot. We loved these cheesecakes. Super easy and delicious!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • EspañolEspañol
    headshot of nadja with glasses

    Hi, I'm Nadja! I'm a Panamanian, writer, food photographer, and recipe developer behind Nashi Food.
    I am all about Panamanian foods and adding Latin flavors to other cuisines.

    More about me →

    As Seen On

    Get your Free Mini Cookbook 👇🏽

    cookbook banner

    Let's Connect

    Popular Posts

    • Banana Oat Bread
    • Plantain Lasagna: A Sweet and Savory Twist
    • How to make Maple dijon pork chops 3 ways
    • Stewed sausages – Panamanian Breakfast
    • Quick and Easy Tuna Cakes ready in 15 minutes
    • How to cook beef tongue? Simple and Easy
    • Rice with Pigeon peas and coconut (Arroz con guandu y coco)
    • Arroz con Piña Recipe (Pineapple and Rice Drink)
    • Easy Panamanian Chicheme Recipe
    • Sweet Corn Fritters

    Footer

    ^ back to top

    About

    About

    Contact

    Privacy Policy

    Newsletter

    Sign up for a free ebook and recipes!

    Browse

    Recipe Index

    Favorites

    Panamanian Foods

    Instant Pot

    Web Stories

    Nashi Food is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. I appreciate your support!

    Copyright © 2022 Nashi Food

    • 3
    40 shares