Cheesecake doesn’t take a lot of time when you make them mini in the Instant Pot!
These Mini Cheesecakes took less than 30 minutes from start to finish.
You can get the same amazing flavor as a normal cheesecake but it is SO much easier to make them mini!
WHAT IS AN INSTANT POT?
Haven’t jumped on the Instant Pot bandwagon yet? Well, you may want to consider it just for this recipe alone!
Instant Pot is a seven-in-one multi-cooker that works as an electric pressure cooker, slow cooker, rice cooker, yogurt maker, steamer, warmer, and sauté pan all in one.
Sounds a little too good to be true, but we promise it’s worth every penny! I haven’t used my slow cooker in months, which is saying a lot for this 3-4 times a week slow cooking girl!
HOW TO MAKE THE CREAM CHEESE CHEESECAKE FILLING:
There are two very important rules in making the perfect filling.
- ROOM TEMPERATURE CREAM CHEESE
- ROOM TEMPERATURE EGGS
I’ve tried skipping this step and it gives it a weird texture. So if you want the perfect cheesecake texture, make sure you have room temperature cream cheese and eggs.
“I have so much time!” -No mom ever
Get My Meal Plans NOW!CAN I MAKE THESE THICKER OR THINNER CHEESECAKES?
YES! In my ramekins filled the cheesecake to about 1 inch thick of cheesecake. If you prefer thinner cheesecake you can pour it so it is about half the size.
Cheesecake does not rise as much as cakes and batters so you don’t need to leave a bunch of room for expansion – so filling it close to the top would work great.
Watch how to make our Instant Pot Mini Cheesecakes on Youtube:
Did you know that we share a new Instant Pot recipe every single Monday? Watching Instant Pot recipes being made will make your Instant Pot cooking so much easier!
Watch how to make these Easy Instant Pot Mini Cheesecakes here:
Looking for more cheesecake recipes?
- Mini Salted Caramel Cheesecakes
- Mini Pumpkin Cheesecakes
- Pumpkin Spice Cheesecake
- Chocolate Chip Brownie Cheesecake
- Peanut Butter Cheesecake
Easy Instant Pot Mini Cheesecakes Recipe
Video
Ingredients
Graham Cracker Crust
- 1½ cups graham cracker crumbs
- 6 Tablespoons melted butter
- 3 Tablespoons sugar
- 1 teaspoon cinnamon
Cheesecake Filling
- 8 ounces cream cheese, completely room temperature
- ½ cup sugar
- 1 teaspoon vanilla
- 1 Tablespoon lemon juice
- 2 eggs, completely room temperature
Instructions
- For crust, combine all ingredients and press into bottoms of ramekins. I put a little less than 1/4 cup of filling into each ramekin.
- For cheesecake, beat cream cheese, other ingredients and eggs last.
- Beat just until combined.
- Place 1 cup of water in bottom of pressure cooker. Layer ramekins with tray or trivet. To cook all six at the same time – lay another trivet on top of 3 of the mini cheesecakes and layer the other three on top.
- Make sure your Instant Pot knob is turned to SEALING. Push the PRESSURE COOK or MANUAL button. Cook for 3 minutes.
- Let the pressure cooker release on its own or NATURAL RELEASE. Mine took 14 minutes.
- Let cool to room temperature, then chill in fridge for about 3 hours. Top with your favorite toppings!!
Notes
- Cherry Pie Filling
- Blueberry Pie Filling
- Raspberry Jam
- Fresh Blueberries
- Fresh Raspberries
- Cherries
Nutrition
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