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mini cheesecakes in a mason jar
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5 from 16 votes

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
Cook Time3 minutes
Refrigerating Time2 hours
Total Time2 hours 13 minutes
Course: Dessert
Cuisine: American
Servings: 6 mini cheesecakes
Calories: 277kcal

Equipment

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

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

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