Cheesecake is unbelievably easy to make in the pressure cooker. Not only does it cook quickly, but it cooks perfectly in the moist, high-pressure environment without the frequent monitoring required for oven-baked cheesecakes. These Instant Pot mini cheesecake bites are prepared in an Instant Pot silicone egg bite mold to make the perfect serving size. Also great for single serving party desserts, you can top these Instant Pot cheesecake bites with cherry pie filling like the recipe states, with blueberry topping, strawberries, or eat them just as they are. You’ll want to pin this one if you’re looking for Instant Pot silicone mold recipes. Want more recipes like these cheesecake bites in the Instant Pot? Check out my Instant Pot archive.
I’ve got the full Instant Pot Mini Cheesecake Bites recipe at the bottom of this post (Jump to Recipe), but first I’ll share recommended tools, tips, and step-by-step instructions and pictures to help you make this and other Instant Pot dessert recipes to perfection.
More Instant Pot silicone mold recipes
- Bacon and Gruyere Instant Pot Egg Bites recipe
- Sun-Dried Tomato, Spinach, and Feta Instant Pot Egg Bites
- Instant Pot Pumpkin Spice Donut Holes
- Instant Pot Mini Funfetti Cupcakes
- Instant Pot Bacon Mini Meatloaf recipe
- Instant Pot Cornbread Muffins
- Instant Pot Brownie Bites
Tools needed to make Instant Pot cheesecake bites
Disclosure: This post contains some affiliate links, which means that if you click on one of the product links and make a purchase, I may receive a commission. This does not cost you anything additional, and helps me to keep the rest of my content free, so thank you!
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 Instant Pot Mini Cheesecake Bites).
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.
Instant Pot mini cheesecake ingredients
How to make Instant Pot mini cheesecake bites
To make Instant Pot cheesecake bites, you’ll start by making the graham cracker crust. In a small bowl, mix graham cracker crumbs, melted butter, brown sugar, and a pinch of 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 mold. Place the mold in the freezer for 10 minutes for the crust to set while you’re working on the next step.
Meanwhile, beat together room temperature cream cheese, room temperature heavy cream, sugar, a room temperature egg, cornstarch, vanilla extract, and almond extract until everything is well mixed and slightly fluffy. Why room temperature for all of the cold ingredients? It will help them blend together better, ensuring a smoother cheesecake.
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 (if you are using a bakeware sling you won’t need to use the trivet). 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, carefully remove the mold from the pot, and place the mold on a wire rack on the counter. Remove the foil and paper towel. If any condensation managed to gather on top of the Instant Pot 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 Instant Pot cheesecake bites on the wire rack on the counter for 30 minutes before transferring the mold to the fridge to cool the mini cheesecakes for at least 4 hours.
To remove the Instant Pot 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 mini cheesecakes from the mold.
To serve, top the Instant Pot mini cheesecake with cherry pie filling to taste.
You can also serve Instant Pot mini cheesecake with blueberry pie filling, sliced strawberries with glaze, or just eat them on their own.
These little guys are SO good! Here’s the full recipe for cheesecake bites in the Instant Pot. Enjoy!