After the success of my viral Instant Pot Mini Cheesecake Bites, I knew I had to experiment with another cheesecake bite recipe… which leads me to the delicious cinnamon roll cheesecake bites I’m sharing today! Cheesecake is so easy to make in the pressure cooker. Not only does it cook quickly, but it cooks perfectly in the moist, high-pressure environment of the Instant Pot without the frequent monitoring required for oven-baked cheesecakes. These mini cinnamon roll cheesecakes are prepared in a silicone egg bite mold to make the perfect serving size (which also makes these Instant Pot cheesecake bites perfect for single serving party desserts). If you’re looking for a mini cinnamon roll cheesecake recipe, these Instant Pot Cinnamon Roll Cheesecake Bites are the perfect choice, and unbelievably yummy! I’ve got the Instant Pot cheesecake bites recipe at the end of this post, but first I’m sharing recommended tools needed to make them and step-by-step photos and tips to help you along.
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More individual dessert recipes like these Instant Pot mini cheesecakes:
- Instant Pot Mini Cheesecake Bites
- Biscoff Cheesecake Recipe
- Mini Key Lime Pie Bites
- No-Bake Cherry Cream Cheese Dessert
- Caramel Apple Panna Cotta
- Lemon Panna Cotta with Blueberries
- Honey-Orange Crème Brûlée with Raspberries
- Mini Chocolate Pies
- Mini Coconut Cream Pies
Tools needed to make this Instant Pot cheesecake bites recipe
Here are my recommended tools for making these mini cinnamon roll cheesecakes in the Instant Pot:
Electric or stovetop pressure cooker. I own the Instant Pot DUO Plus 6-Quart 9-in-1 pot, which works out great for my family of four.
Silicone egg bites mold. The Instant Pot makes amazing breakfasts that are also super convenient for making in advance to save time on busy mornings. Egg bite molds are one of the best accessories for your Instant Pot, and not just for making copycat Starbucks sous-vide egg bites; you can also use them for making muffins and other recipes with individual-size portions (like today’s mini cinnamon roll cheesecakes recipe).
Optional (but recommended): Extra sealing rings. The sealing ring is responsible for keeping the lid air-tight. Extra sealing rings are not only great to keep on hand in case your ring gets damaged, but extra rings can also help preserve the flavors of your Instant Pot recipes since the ring tends to absorb flavors of food cooked in the pot. I recommend getting a color-coded set like this one (make sure you’re getting the right one for your model and size) so you can use different rings for sweet vs. savory dishes. You don’t want your Instant Pot cheesecake bites to taste like the curry you made for dinner last night!
Optional: Bakeware sling. This is my second favorite Instant Pot accessory, and it gets used almost daily. While your pot likely came with a steamer rack trivet, this sling acts as both a trivet and a convenient way to lower and raise food into and out of the pot.
Mini cinnamon roll cheesecakes ingredients
Here are the ingredients you’ll need to gather to make these Instant Pot cinnamon roll cheesecake bites:
- 3/4 cup graham cracker crumbs
- 1/4 cup unsalted butter melted
- 1 tablespoon brown sugar
- 3/4 teaspoon ground cinnamon, divided, plus more for topping
- Pinch salt
- 1 8-ounce package cream cheese at room temperature
- 1/4 cup heavy cream at room temperature
- 1/4 cup sugar
- 1 large egg at room temperature
- 1 teaspoon cornstarch
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup water
- Cream cheese frosting
How to make Instant Pot Cinnamon Roll Cheesecake Bites
The first step in this mini cinnamon roll cheesecake recipe is to prepare the crust. In a small bowl, mix graham cracker crumbs, melted butter, brown sugar, 1/2 teaspoon cinnamon, and a pinch of salt together until all the crumbs are moistened.
Press 1 packed tablespoon of the graham cracker crumb mixture into the bottom of each of the cups of a silicone egg bite mold. I like to use the rounded bottom of the tablespoon to pack it down, but you can use your fingers or even a shot glass. Then, place the mold in the freezer for 10 minutes for the mini cinnamon roll cheesecakes crusts to set.
While the crusts are in the freezer, you’ll prep the cinnamon roll cheesecake bites filling. To do this, beat the room temperature cream cheese, heavy cream, sugar, egg, cornstarch, vanilla extract, almond extract, and the remaining 1/4 teaspoon cinnamon together until well mixed and slightly fluffy. You don’t want to make it too fluffy or the bubbles will increase the filling volume and you’ll have more than you need to fill the crusts.
After the crust has set in the freezer for 10 minutes, remove it and pour the cream cheese mixture on top of the crust in the egg bite molds, filling the cups all the way. I find it helpful to put the filling in a liquid measuring cup for easy pouring. Shake the mold a bit so that the cream cheese settles evenly over the crust without bubbles.
Lay a paper towel over the top of the silicone mold (this will help catch excess moisture from the steam inside the pot), then cover the paper towel and mold loosely with aluminum foil. If you look at the pictures above, you can see how I do it (I fold the paper towel corners so they don’t stick out of the foil).
Pour one cup of water into the Instant Pot inner pot and place a steamer rack trivet (or bakeware sling) in the bottom. Place the egg bites mold on top of the trivet. Close and lock the lid, make sure the pressure/steam release switch is set to sealing, and set the cooking time to 8 minutes at high/normal pressure. It will take about 7 minutes for the pot to come to pressure before the cooking time begins. After the pressure cooking time ends allow the pressure to release from the pot naturally for 10 minutes before releasing the remaining pressure using the manufacturer’s quick release method.
Open the lid and carefully remove the mold from the pot to a cooling rack on the counter. Remove the foil. As you can see, the filling puffs up a bit while cooking and will touch the paper towel, but it won’t stick.
Next, remove the paper towel from the Instant Pot mini cheesecakes. If any condensation managed to gather on top of the cheesecake bites you can use another paper towel to blot the tops to absorb any water that may have accumulated on them from the steam. If you look at the photo above, you’ll see how the cheesecake bites puff up while cooking. They will settle back down into their cups as they cool (as you can see in the next photo below). If you have some spillage around the cups, you can pull or trim that off (be sure to eat it; it’s a yummy sample to have while you’re waiting for the cinnamon roll cheesecake bites to cool!).
Allow the mini cinnamon roll cheesecakes to cool on the cooling rack on the counter for 30 minutes. After 30 minutes, transfer the Instant Pot cinnamon roll cheesecake to the fridge to cool for at least 4 hours.
After the 4 hours of chilling time, you’ll remove the mini cinnamon roll cheesecakes from the molds and add the finishing touches! To remove the cheesecake bites from the egg bite mold, run a butter knife or small spatula around the edges of each cup, then push upwards from the bottom to pop the cheesecake bites from the mold. To serve, sprinkle the tops of the cheesecake bites with cinnamon (I got a little heavy handed with a few in the photo above, but they still turned out deliciously).
Now we’ll add some final decorations to make these cinnamon roll cheesecake bites look like cinnamon rolls! Add prepared cream cheese frosting to an icing bag with a small round tip, and pipe the frosting on top of the cheesecake bites in a swirl pattern to resemble a cinnamon roll. If desired, sprinkle the tops lightly with a little more cinnamon. That last cinnamon step isn’t necessary, but I think it looks pretty.
These mini cinnamon roll cheesecakes are as delicious as they are adorable!
Instant Pot mini cheesecakes are the perfect size dessert for a party, too.
Here’s the Instant Pot Cinnamon Roll Cheesecake Bites recipe! Enjoy, and if you love them as much as we do, please consider leaving a rating on the recipe to let others know.
Instant Pot Cinnamon Roll Cheesecake Bites
These delicious cinnamon roll cheesecake bites are so easy to make in your pressure cooker. Not only does it cook quickly, but it cooks perfectly in the moist, high-pressure environment of the Instant Pot without the frequent monitoring required for oven-baked cheesecakes. These mini cinnamon roll cheesecakes are prepared in a silicone egg bite mold to make the perfect serving size (which also makes these Instant Pot mini cheesecakes perfect for single serving party desserts).
Ingredients
- 3/4 cup graham cracker crumbs
- 1/4 cup unsalted butter melted
- 1 tablespoon brown sugar
- 3/4 teaspoon ground cinnamon, divided, plus more for topping
- Pinch salt
- 1 8-ounce package cream cheese at room temperature
- 1/4 cup heavy cream at room temperature
- 1/4 cup sugar
- 1 large egg at room temperature
- 1 teaspoon cornstarch
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup water
- Cream cheese frosting
Instructions
- In a small bowl, mix the graham cracker crumbs, butter, brown sugar, 1/2 teaspoon cinnamon, and salt together until all the crumbs are moistened. Press 1 packed tablespoon of the graham cracker mixture into the bottom of each of the cups of a silicone egg bite mold. Place the mold in the freezer for 10 minutes for the crust to set.
- Meanwhile, beat together the cream cheese, heavy cream, sugar, egg, cornstarch, vanilla extract, almond extract, and the remaining 1/4 teaspoon cinnamon until well mixed and slightly fluffy. Pour the cream cheese mixture on top of the crust in the egg bite molds, filling the cups all the way. Shake the mold a bit so that the cream cheese settles evenly over the crust without bubbles. Lay a paper towel over the top of the silicone mold (this will help catch excess moisture from the steam inside the pot), then cover the paper towel and mold loosely with aluminum foil.
- Pour the water into the Instant Pot inner pot and place a steamer rack trivet in the bottom. Place the egg bites mold on top of the trivet.
- Close and lock the lid, make sure the pressure/steam release switch is set to sealing, and set the cooking time to 8 minutes at high/normal pressure. It will take about 7 minutes for the pot to come to pressure before the cooking time begins.
- After the pressure cooking time ends allow the pressure to release from the pot naturally for 10 minutes before releasing the remaining pressure using the manufacturer’s quick release method.
- Open the lid and carefully remove the mold from the pot to a wire rack on the counter. Remove the foil and paper towel. If any condensation managed to gather on top of the cheesecake bites you can use another paper towel to blot the tops to absorb any water that may have accumulated on them from the steam.
- Cool the cheesecake bites on the wire rack on the counter for 30 minutes before transferring to the fridge to cool for at least 4 hours.
- To remove the cheesecake bites from the egg bite mold, run a butter knife or small spatula around the edges of each cup, then push upwards from the bottom to pop the cheesecake bites from the mold.
- To serve, sprinkle the tops of the cheesecake bites with cinnamon. Add cream cheese frosting to an icing bag with a round tip, and pipe the frosting on top of the cheesecake bites in a swirl pattern to resemble a cinnamon roll. If desired, sprinkle lightly with additional cinnamon.
Notes
Want to try another recipe like this? Try my viral Instant Pot Mini Cheesecake Bites recipe!
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Connie says
Let me start off by Thanking You for sharing this Uhmayzin recipe ‼️❣️ I am literally chompin at the bits to make it. I Will definitely leave a review for you once I’ve tried them. I’m going to try the Mini Cheesecake Bites as well & top them with Blueberry, Cherry, & Strawberry pie filling.
😋👍👍😋👍👍😋👍👍😋👍👍😋👍👍😋
Ramona Cruz-Peters says
I hope you love them as much as we do! I hope the step-by-step photos and tips are helpful the first time you make them.