Instant Pot Cheesecake Bites are a mini decadent desserts made easy in your electric pressure cooker. With buttery graham cracker crust, creamy cheesecake base and simple jam topping, these cute bites will be a hit with your family!
Pressure Cooker Cheesecake Bites
Seeing Instant Pot cheesecake bites on a dessert tray gets everyone excited! These mini desserts are sweet, tart, crunchy, and creamy, and a true crowd-pleaser.
Besides looking cute and fancy on any dessert table, these mini cheesecakes are absolutely scrumptious. They combine all the signature flavours of a classic cheesecake in such an adorable way, using silicone egg bite molds (which are also great for making poached eggs in Instant Pot). The option to use coconut oil and Greek yogurt make this a healthy dessert choice compared to more common recipes.
Keep this easy recipe handy for all your special occasions and let the pressure cooker do the work. Especially in summer, when you want to keep your kitchen cool. Also try my Instant Pot peach cobbler, healthy key lime pie bars and avocado mint fudge.
These cheesecake bites are customizable to whichever jam topping you’d like to use, which means they make the best desserts when hosting any gathering all year round.
Ingredients for Instant Pot Cheesecake Bites
- Crust: Store-bought graham wafers or healthy vegan graham crackers. Melted butter or coconut oil.
- Cheesecake base: Room temperature cream cheese. Greek yogurt with 2% and more fat. Cane sugar. Cornstarch. Pure vanilla extract. Egg.
- Jam topping: Strawberry or raspberry jam. Juice or water. Small strawberries or raspberries for optional garnish.
- Cooking Spray: I use Misto.
- Water: To be used in the Instant Pot to help with pressure cooking.
How to Make Instant Pot Cheesecake Bites
- Prep: There is very little prep with this recipe other than making sure your butter is melted, your cream cheese is at room temperature and you’ve sprayed your silicone molds with cooking spray. Now you’re all set.
- Make the crust and put it into mold: Finely ground the graham wafers in a food processor then transfer to a small bowl. Mix in the melted butter with a spatula until well combined. Divide the crust mixture evenly into the crevices and press down with the back of the spoon (or your fingertips). Set aside.
- Make the cheesecake: In a large bowl, add cream cheese, Greek yogurt, sugar, cornstarch, and vanilla extract. Using a hand mixer, beat until well combined. Pause on occasion to scrape down the walls. You want to make sure everything is combining nicely. Add the egg and beat only until just combined and incorporated. Do not over mix the egg, otherwise, you may notice cracks in your cheesecake.
- Top the crust: Divide the cream cheese mixture evenly on top of the crust. You want about a 2:1 ratio (cream cheese to the crust).
- Pressure cook: Spray the lids with cooking spray, cover the molds and stack them on a trivet with handles. You want to have the molds staggered one on top of each other, so there is even heat distribution and all bites are created equal. Add cold water to your 6 or 8 qt Instant Pot, close the lid, set the valve to Sealing, and Pressure Cook on High or Manual for 10 minutes.
- Remove and cool: Once the cooking time has finished you’ll want to allow the pressure to release naturally for the first 10 minutes. Then turn the valve to Venting to release any remaining pressure. Remove the molds using the trivet handles and place them on the counter. Remove lids, and allow it to cool before transferring to the fridge for 2 hours.
- Make jam topping: Towards the end of the chill time, you can start prepping your jam. In a small bowl mix jam and juice and stir to combine.
- Top with jam: When it comes time to take the cheesecake bites out of the fridge, use a spatula to go around the edge of the bite and carefully remove them onto a platter. Top each one with a bit of jam mixture and garnish with either a little raspberry or a sliced strawberry. And now you try not to eat them all!
Tips for Success
- Stagger Molds – IMPORTANT! If you don’t stagger the molds, but stack them right on top of each other, the bottom bites may not come out quite as uniform. Not cute, it happened to me with egg bites.
- Over beating the eggs: Don’t do it. Just beat until combined. You could also beat until combined and finish incorporating with a spatula. You don’t want cracks in your cooked cheesecake. Desserts this stunning should remain that way!
- No lids? Cover each tray with a double folded paper towel and then a layer of aluminum foil on top. The paper towel helps with condensation, which would drip right back into the cake. If you can, stick with the molds with silicone lids that are made to be used safely in the Instant Pot.
- No handles on your trivet: That’s OK, it still works. Carefully place the molds one by one inside the mold, but use oven mitts to remove them carefully.
- Don’t skip chill time: Like any baked cheesecake, these need time to set. Otherwise, you may have a hard time getting them out of the molds. Then you might end up with a cheesecake crumble! If you find you’re still struggling a bit to remove them from the molds, pop them in the freezer for 15 minutes before trying again.
- Crust to cheesecake ratio: To get a perfect bite of everything, you want about a 2:1 ratio of cheesecake to crust. Otherwise, you may end up with more crust, which isn’t a good look. It also takes away the creamy texture balance to the crunchy base.
- Make ahead: These mini cheesecakes make great make-ahead desserts. You can assemble and cook them up to a few days ahead. Keep them in the fridge, and whip up a quick topping just before serving.
- Skip the yogurt: You can definitely omit it if you don’t have any or prefer not to use it. Use total of 8 oz of cream cheese instead. Regular yogurt has more whey in it, which will create a problem when it comes time for the cheesecake to set, so I don’t recommend it. But what you can do is use a cheesecloth to strain it for a few hours if regular yogurt is what you have. That way you’ll make your own Greek yogurt you can use.
- No fat yogurt: 0% fat yogurt will work, it just won’t be as tasty. The thick and creamy texture may also be affected.
- Thickening agents: Cornstarch is needed to help set the cheesecake. Arrowroot powder may also work. I have never tried omitting it completely, however.
- Serve plain: The option of a jam topping is exactly that, an option! If you prefer plain or with a light drizzle of honey on top, go for it.
- Jam flavours: This amazing recipe is the perfect foundation for any jam topping you like. You can even go so far as to present a tray of these cheesecake bites with an array of beautiful colours of different jams. Try blueberry, apricot, peach, cherry, or pineapple. You could even try apple butter, lemon curd, caramel, chocolate drizzle, or for fancy-schmancy gold flakes and edible flowers!
- Cookie crust: If we’re veering off the healthy dessert path for a minute (because, balance), you could crumble Oreo cookies with the cream in the middle and use that as a different cookie base for all kinds of different flavours!
Storing and Freezing
Store: If you have any leftovers (don’t worry, you won’t), they will keep in the fridge for up to 5 days in an airtight container. This also means you can make these a few days ahead of time, which makes this a no-fuss dessert when you’re hosting a gathering.
Freezing: If you’ve made more than you can handle, freeze some of them. They keep for 3 months. You can take as many out at a time as you’d like. If you freeze without the jam (recommended), just thaw in the fridge overnight and make a quick topping the next day. Serve as desired!
More Dessert Recipes
- Black bean brownies
- Coconut oil fudge
- Chocolate coconut balls
- Healthy pumpkin bars
- No bake peanut butter bars
Instant Pot Cheesecake Bites
- 7 graham wafers
- 3 tbsp butter or coconut oil melted
- 6-8 oz cream cheese at room temperature
- 3/4 cup Greek yogurt 2%+ fat
- 1/4 cup cane sugar
- 1 tbsp cornstarch
- 1 tsp pure vanilla extract
- 1 large egg
- 1/3 cup strawberry or raspberry jam
- 1 tbsp juice or water
- 14 raspberries or small strawberries for garnish (optional)
- Cooking spray I use Misto
- 1 cup cold water
- In a food processor, add graham wafers and process until finely ground. Transfer to a small bowl, add melted butter and mix with spatula until well combined.
- Spray 2 silicone egg bite molds well with cooking spray. Divide crust mixture between 14 openings evenly (a scant more than 1 tbsp each) and press with a back of the spoon. Set aside.
- In a large bowl, add cream cheese, Greek yogurt, sugar, cornstarch and vanilla extract. Beat with a hand mixer until well combined, pausing and scraping the walls. Add egg and beat just until incorporated (to avoid cracks in a cheesecake).
- Divide cream cheese mixture between 14 openings evenly (a scant under 2 tbsp each). Spray silicone lids with cooking spray, cover the molds and stagger stack them on a trivet with handles.
- In 6 or 8 quart Instant Pot, add 1 cup cold water and place trivet with molds inside. Close the lid, set valve to Sealing and press Pressure Cook on High or Manual for 10 minutes.
- After allow pressure to come down on its own for 10 minutes and then turn valve to Venting to release remaining pressure, if any left. Remove molds on a counter, remove the lids and let cool for 10 minutes. Transfer molds to cool off in the refrigerator for 2 hours. After using a small silicone spatula go around the edge of each bite and carefully remove them onto a platter.
- In a small bowl, combine jam and juice; stir well until combined.
- Top each cheesecake bite with about 1/2 tbsp of jam mixture and then top with a raspberry.
Store: Refrigerate in an airtight container for up to 5 days. Freeze for up to 3 months.
- Yogurt: If you don’t have yogurt or would like to omit it, use total of 8 oz of cream cheese. I don’t recommend regular yogurt. It has more whey in it and cheesecakes might not set. What you can do is strain it in a cheesecloth for a few hours to get Greek yogurt. Alos 0% fat yogurt will work just not as tasty.
- Do not overbeat the egg. Just beat until combined and even better if you finish incorporating it with a spatula. Over beaten egg causes cracks in cooked cheesecake.
- If your molds have no or plastic lid (will melt). Cover each tray with double folded paper towel and aluminum foil on top. This helps to prevent condensation dripping in the cakes. I use these molds with silicone lid that is safe for cooking inside Instant Pot.
- Stagger molds – important! If you don’t, top mold will press on the bottom opening and you will end up with deformed cheesecake bites.
- Trivet no handles works. Just carefully place mold one by one on top of it and use oven mitts to remove them.
- Remove cooked cheesecakes carefully. Do not skip chilling cooked bites for 2 hours otherwise you will not be able to remove them. If after you still struggle to remove bites, pop molds in the freezer for 15 minutes.
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