Instant Pot Cheesecake Bites
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!
Servings: 14
Calories: 143kcal
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Serving: 1bite | Calories: 143kcal | Carbohydrates: 16g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 118mg | Fiber: 1g | Sugar: 10g