Instant Pot Mini Cheesecake Bites
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.
Servings Prep Time
7cheesecake bites 20minutes
Cook Time Passive Time
25minutes 4 1/2hours
Servings Prep Time
7cheesecake bites 20minutes
Cook Time Passive Time
25minutes 4 1/2hours
Ingredients
Instructions
  1. In a small bowl, mix the graham cracker crumbs, butter, brown sugar, 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.
  2. Meanwhile, beat together the cream cheese, heavy cream, sugar, egg, cornstarch, vanilla extract, and almond extract 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. To serve, top with cherry pie filling to taste.