Instant Pot Mini Cheesecakes
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 minutes mins
Cook Time3 minutes mins
Refrigerating Time2 hours hrs
Total Time2 hours hrs 13 minutes mins
Course: Dessert
Cuisine: American
Servings: 6 mini cheesecakes
Calories: 277kcal
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
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!
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
Serving: 1mini cheesecake | Calories: 277kcal | Carbohydrates: 25g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 81mg | Sodium: 212mg | Potassium: 97mg | Fiber: 1g | Sugar: 18g | Vitamin A: 671IU | Calcium: 55mg | Iron: 1mg