What could possibly be cuter than an Instant Pot Mini Cheesecake?! Enjoy one yourself and gift the rest to friends and neighbors. You are going to love this one!
I've made a mini version out of most of the cheesecakes on my blog, and time and time again I get downright giddy over how cute they are.
It's also been a fantastic way to test new cheesecake recipes out on my neighbors, because I can save 1 for my family and pass out the other 3 for some serious recipe research.
I've come to rely on a few choice neighbors' palates and I gotta tell ya, they aren't sad about this responsibility one bit.
Last Christmas I made up 8 of these for a fun little Christmas game. We delivered one to my most loyal cake tester and then asked her who she'd like us to bring one to next. We then delivered that cheesecake and asked this person who she'd like us to gift one to, and so on.
It was the most memorable, heartwarming activity we did all month and my kids still ask to do it every time they see me making cheesecake.
For our giftees to hear that someone had chosen them to be the recipient of a cheesecake brought so many smiles and warm feelings — it gives me chills to even reminisce on it. Then, of course, they got the fun of picking the next recipient and the cozy Christmas feelings soared through the roof.
I loved this idea so much that I decided to share it with you all this year, so you might go “cheesecake caroling” in your communities as well.
I'm going to shamelessly beg you that if you do this you absolutely must come back and tell me all about it in the comments below or share a picture with me on Instagram. Don't forget to tag me at #marcitidbits so I get to see your pictures!
To clarify, this recipe doesn't have to be just for gifting! I can't tell you how many times someone has said to me, “I want to make one of your cheesecake recipes, but I don't need the entire thing.”
Solution: make minis, eat one, freeze the others. Problem solved!
Today's cheesecake recipe is my go-to Vanilla Cheesecake. It's a lighter, less dense cheesecake that I find most people are very happy with. Whenever I create new flavors, I always start with this recipe as my base. It has never failed me — I love it so much!
Today we're going to cover:
- How to make mini cheesecakes
- Topping options
- Gifting ideas
Let's do this!
WHY YOU WILL LOVE INSTANT POT MINI CHEESECAKES
- BEST CHEESECAKE TEXTURE: This is my favorite basic recipe! The addition of yogurt keeps the texture light and it has the perfect amount of sweetness, making it delicious all on its own or the perfect blank canvas for your favorite cheesecake toppings.
- COOK FOUR AT A TIME: Four mini cheesecakes will fit in a 6-quart pot at once. No need to do them in batches.
- CUTE TO THE MAX: Mini is always cuter and that applies to cheesecake too. Decorating these is so much fun!
- WILL MAKE YOU A HERO: If you thought your neighbors already loved you before, just wait for the praise that falls upon your house after you gift them one of these! Works on neighbors that don't exactly appreciate you too 🙂
- PERFECT FOR GIFTING: Christmas, birthdays, new moms, illnesses, Valentine's Day, just-for-the-heck-of-it days . . . these cheesecakes are here for all of it!
HOW TO MAKE MINI CHEESECAKES IN THE PRESSURE COOKER
- Prepare the crust and press into 4 mini springform pans
- Prepare the filling and divide equally into the pans
- Cover with foil and stack them inside the pressure cooker to cook
CLICK FOR SEE RECIPE CARD BELOW WITH DETAILED COOKING INSTRUCTIONS
TIPS FOR SUCCESS
- MINI SPRINGFORM PANS: I have not used any other pans to cook these minis, but I do believe these mini springform pans are the way to go. They are the PERFECT size for a 6-quart pot and since they have an outer ring, they can easily be removed from the pan base for serving or gifting. I bought two sets of this Wilton brand, but I did some research for you and also found this four-pack that has good reviews. I suspect 6-ounce ramekins would also work, but I believe it would get really messy if you tried to remove them from the ramekin. If you plan on serving them from the ramekin, however, I think this would work great. I'm guessing if you go the ramekin route, this recipe will make 6 cheesecakes.
- BEST COOKIE FOR THE CRUST: I've tried them all — graham crackers, Nilla wafers, gingersnaps, etc. — and my favorite cookie crust goes to Oreos. They keep some texture and deliver big on flavor. Golden Oreos are my all-time favorite.
- THE TRIVET: To fit all of the springform pans inside the pot, you need a short trivet, like the one that comes with most Instant Pots. If the pans aren't fitting width-wise, you just need to turn them until the ring latches are in a position that will allow two pans to fit side by side.
- COVER WITH FOIL TO COOK: I typically don't bother covering my cheesecakes when I cook them, but the bottom cheesecakes get a lot of moisture dripped into them as they cook. For this recipe, I do suggest covering each of them with foil.
- CHILLING WITH RING VS. NO RING: A responsible cook would tell you that you should chill these cheesecakes with the ring on because this will keep the cheesecake from cracking. So I will advise you to do this if you don't want to risk that happening, buuuutttt . . . I prefer to let them cool for about an hour at room temperature, then I take the ring off and let them chill another 3 hours in the fridge. I prefer this method because it allows the crust to dry out a bit and stay crunchy instead of becoming soft from all of the moisture. As far as the minis go, I haven't had one crack yet, so if you're willing to risk it for a crunchy crust, go ahead and chill it with the ring off.
- OVERNIGHT CHILL: Cheesecake always tastes best after it's chilled overnight in the fridge, I promise!
HOW TO STORE, REHEAT, AND FREEZE
- STORE: Once the cheesecakes have chilled through (about 4 hours in the fridge), store them in a sealed container or gently cover them with plastic wrap. They can be stored in the fridge up to 4 days before the crust starts getting too soft.
- FREEZE: Wrap chilled cheesecake in plastic wrap and place inside a freezer-safe container for up to 3 months. To eat, place in the fridge overnight.
MAKE AHEAD TIPS
Blend cookie crumbs up to a week in advance. I like to blend 2 packages at a time and store the crumbs in the freezer for future cheesecakes.
The cheesecakes can be made up to 4 days ahead of time, but if you're gifting them, I would suggest delivering them by day 2.
MINI CHEESECAKE GIFTING IDEAS
- GIFTING BOXES: I love gifting these in brown or white bakery-type boxes with the see-through window on top. It's an easy and cute way to gift a pretty cheesecake. Be advised, though, the crust has butter in it, so it can soak into the cardboard. If you go this route, I suggest placing your cheesecake on top of one of these mini grease-proof cake boards or something similar.
- SEE-THROUGH PLASTIC BOX: I love this option because it's cheap and the perfect way to display the entire cheesecake. It doesn't hurt to have a cake board for this option, but the crust isn't going to soak into the plastic the way it will with the cardboard boxes.
- INVERTED BOWL: Around the holidays I often find small glass gifting bowls in the holiday section. I place the cheesecake on the lid, then invert the bowl over the cheesecake. This works great because it looks cute and it protects the cheesecake. It's also great because it's airtight and the cheesecake will stay fresher longer.
- FOIL PANS: Perhaps my least “pretty” option, but the most accessible and functional are round foil pans with dome lids. These are great because they can be easily found at any grocery store, they're greaseproof, and they seal shut.
TOPPING IDEAS FOR CHEESECAKE
- SWEETENED WHIPPED CREAM: Spread over the top or pipe it on to make it extra cute.
- CHOCOLATE: Ganache, syrup, shavings, curls, sprinkles, chips — anything chocolate will work!
- CARAMEL: You can make homemade caramel sauce or go with a jar of storebought. A can of dulce de leche is also delicious.
- FRUIT: Use fresh fruit like sliced mangos, strawberries, raspberries, or blackberries, or make a compote/fruit sauce — this Strawberry Sauce would be perfect. Blueberry sauce is also a favorite.
- CURD: Lemon curd is the most common, but any tart fruit curd will work.
- SOUR CREAM TOPPING: This is a simple, much-loved topping. Just mix 1 1/4 cup of sour cream with 2 tablespoons of sugar and a teaspoon of vanilla extract. You can also use yogurt instead of sour cream.
- NOTHING: Some cheesecake purists out there will tell you this cheesecake doesn't need one single thing on it 🙂
VARIATIONS
This is my favorite basic recipe, so feel free to play with it to make it your own!
- CRUST: Instead of Golden Oreos, use regular Oreos (or any one of their flavors) or try vanilla wafers, Nutter Butters, graham crackers, etc.
- MAKE IT CHOCOLATE: Instead of 2 tablespoons of flour in the cheesecake batter, use 2 tablespoons of cocoa powder.
- TOPPINGS: Feel free to pick from any of the toppings above to make it your perfect variation.
- TRY ALL THE TIDBITS CHEESECAKES: I've made mini versions of just about every cheesecake on my blog and they all work perfectly! Each recipe can be used to make 4 minis.
I can't wait to hear what you do with your mini cheesecakes!
Whether you're gifting them or stocking your freezer with goodies, I promise they are going to be a sparkly moment of joy in your day.
And if you happen to join our tradition of “Cheesecake Caroling”, let me know how it goes!
Enjoy!
MORE INSTANT POT CHEESECAKE RECIPES
- Hot Chocolate Cheesecake with Marshmallow Ganache
- Peppermint Cheesecake
- Funfetti Cheesecake
- White Chocolate Lemon Cheesecake
TOOLS/INGREDIENTS USED TO MAKE INSTANT POT MINI CHEESECAKES
- Instant Pot
- Mini Springform Pans: I bought two sets of this Wilton brand, but this Set of Four also has great reviews.
Instant Pot Mini Cheesecakes plus Topping Ideas plus Gifting Ideas!
Mini Instant Pot Cheesecakes are perfect for individuals or for gifting. Add your favorite toppings!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours
- Yield: 4 1x
- Category: Dessert
- Method: Pressure Cooker
- Cuisine: American
Ingredients
- 1 ½ cups Golden Oreo or Vanilla Wafer crumbs
- 3 tablespoons butter, melted
For the Cheesecake Filling
- 2 (8 ounce) packages cream cheese at room temperature
- ½ cup sugar
- ½ cup greek yogurt, whole or 2%
- 2 tablespoons white flour
- 2 teaspoons vanilla extract
- 2 eggs at room temperature
Optional Toppings
- Whipped cream, strawberry sauce, peach compote, triple berry sauce, chocolate ganache, sour cream or yogurt topping, canned pie filling, caramel sauce, lemon curd, fresh fruit, etc.
Instructions
- Spray 4 (4-inch) springform pans with nonstick cooking spray (can skip this step if the pans are nonstick).
- For the Crust: Stir cookie crumbs and melted butter together. Divide into the 4 pans and press it evenly across the bottom. Place in the freezer to set while you make the cheesecake filling.
- For the Cheesecake Filling: Cream the cream cheese and sugar with a handheld mixer until very smooth, scrape the bowl and mix again.
- Add Greek yogurt, flour, and vanilla extract; mix until smooth, scraping the sides at least once to make sure everything is well incorporated.
- Add eggs and use a hand mixer to barely combine, about 5 seconds, then stir in the rest of the way with a spatula.
- Remove the pans from the freezer and divide the cheesecake mixture evenly into the pans. Cover each pan with foil.
- Add 1 cup of water to the pressure cooker pot and place trivet inside (see notes on trivet).
- Place 2 pans on top of the trivet. It’ll be snug, but they’ll fit! Stack the final 2 pans on the edges of the bottom pans.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 10 minutes.
- When pressure cooking is complete, turn the pressure cooker off. Let pressure release naturally — this will take about 10-15 minutes.
- Remove pans from pressure cooker and place on a cooling rack. Remove the foil, being careful not to let the water drip onto the cake. Let it cool on a cooling rack for about an hour.
- Place cheesecakes in the refrigerator and chill for at least 4 hours. If you won’t be eating them at this point, cover them and store in the fridge until you’re ready to serve.
- To serve, remove the ring, then either add your desired toppings or slice and serve with toppings on the side.
Notes
- It’s best to chill the cheesecake with the ring intact because this will help prevent cracks on top. However, in all honestly, I break this rule. I prefer to take the ring off after it’s been on a cooling rack for an hour, then I place it in the fridge to chill the rest of the way. This allows the crust to dry out a bit and have more crunch, which I like. You choose whatever works for you!
- I typically don’t cover cheesecakes with foil, but I do in this recipe because the bottom two get a lot of moisture in them from the top two pans. If you don’t want to cover them, just use a paper towel to soak up any water in the pans after they’re cooked.
- My opinion is that Golden Oreos make the best crust, but you can also use regular Oreos, graham crackers, vanilla wafers, Nutter Butters, Gingersnaps, etc.
- These pans fit tightly, so they need to sit on a trivet that will allow them the full width of the pan. I use the short metal trivet that came with my Instant Pot for this.
- See post for topping ideas.
- See post for ideas on how to package and gift the cheesecakes.
Perhaps this is a silly question, but here goes anyway… for the crust, are you using the whole Oreo cookie (including the filling) or just the cookie part?
Wanita, not silly at all! I’ve asked someone the same question :). Definitely just use the whole cookie. That would take forever to scrape out the centers. I avoid getting the double stuffed and it works every time!
Hi! Question.. did you use salted or unsalted butter?
Melissa, I always use salted.
Hi Marci-
I made the mini cheesecakes this weekend and they tasted wonderful! I struggled with getting them into the instant pot and got the burn message twice. My hubby had to come help me! My question is what temp and how much time if I was just to cook them in the oven? I’m thinking that might work better for me.
Carrie, hmm…that’s strange that it would cause a burn message. Was the lid not sealing? I’ve never cooked them in the oven so I’m sorry I can’t give very good advice that way!
Hello,
I would like to use this pan: Fat Daddio’s Round Cheesecake Pan, 6 x 3 Inch. Would there be any adjustments to the recipe or cooking time? Thank you!
Ann, Sorry for the slow response! The cook time would be more like 25-30 minutes if you’re doing 1 big cheesecake. Let me know if you try it!
First time making these cuties. Finished product was perfect EXCEPT oreo crust stuck to bottom of springform pan. Spayed bottom & sides with pam. How can I prevent this on future tries. Love this recipe!!
Janis, a fail-proof idea is to place a square of nonstick foil on the base before you put the ring on. Then after it’s chilled, you just lift it off with the foil and it’s super easy to get off. I’m glad you liked them!
Have you ever done these in an 8qt? I wonder how many I could fit in there….
Jen, I haven’t, but it is possible you could fit 8. I’ll have to try it!
fyi, since the wilton mini pans come in packs of three, I decided to try to fit all six into my 8 qt. With a little effort, all six fit in nicely. =) I just 1.5ed the recipe and it worked out well.
I really want to make these! I have 4 3/4” x 3/4” quiche/tart pans, non stick with push up bottoms. Can I use these and how long would I cook them?
Becky, I’ve been thinking on this . . . I worry a little that they won’t be tall enough, but I could be wrong! I would keep the same cook time. It might be worth a shot! Let me know if you try it.
I might have missed this, but it is the Greek yogurt plain or vanilla?
Bonnie, I use plain, but I’m sure vanilla will work too if that’s what you have 🙂
Hi Marci
I have the Wilton 4” springform pans. I see that you High pressure for 10 minutes then NPR for 10-15 minutes. Is the IP actually turned OFF, or is ‘Keep Warm’ ON?
Also, you cover the pans with foil. If I’m only going to do 2 pans in my 8qt, (reduce the recipe by half) I can do them side-by-side so I wouldn’t be covering them. I’ve read that covering the pans increases cook time, same in this case?
Thanks for your reply! Can’t wait to try the recipe AND the topping ideas!
Barb, I always turn the IP off with cheesecakes. If I were cooking the cakes side by side I would experiment with NOT covering them and using the same cook time. That’s where I would start!
These are wonderful! I made them for a gathering of friends and also brought toppings, including the sour cream topping (made with Greek yogurt and vanilla from your recipes). I knew from the groans of pleasure around the table that they were a hit! I bought the set of four mini-springform pans which you recommended as an alternate choice, and used the little parchment rounds which came with them. Perfection! Thank you for all that you do to provide all of us with delicious, reliable recipes.
Jeri, Ooooh a cheesecake bar! That’s a fantastic idea! I’m so glad they were a hit for you and your friends. Thanks for letting me know your fun idea!
I tried this today as a test before I start trying to make them as gifts. I’m glad I did lol everything was great except for me going against my better judgement and not greasing the pans. They taste wonderful, but definitely stuck to the sides. I’ll absolutely be trying again, and the golden Oreos were delicious for the base!
Gretchen, oh bummer, but I’m glad you enjoyed them. I’ve had a few people use parchment and that worked well for them. Yes, Golden Oreos make the best crust!
I made these last night, but my springform pans must be bigger than yours because they did not fit side by side in my Instantpot. I had to find instructions to bake them in the oven. But they still turned out great. I made 2 batches, funfetti cake and chocolate with Christmas M&Ms. I found small plastic food storage containers at Target – green lids with white snowflakes and Christmas trees. The lids were the perfect size for the cheesecakes. Gave them to my friends tonight when we got together for a Christmas dinner. They thought the packaging was so clever. Even the restaurant staff were impressed.
Suzy, oh no! Were they different than the ones I linked to in the post? I’m loving your M&M version! I haven’t been able to find bowls like that this year. Now I’m ready to jump in my car and drive 90 minutes to Target! I’m glad they were a hit!
I just made these and all four cracked within the first hour on the counter with the ring still on. What did I do wrong?
Amanda, Overmixing can cause that, but usually, after an overnight chill they look much better. If they still looked cracked, add a topping of some kind and all will be well 🙂
Can I make this in my 7 inch instapot springform pan? If so do I add more time than 10 minutes?
Mikel, Yep you can! I would cook it for at least 35 minutes. That’s about what I typically do for my regular size cheesecakes.
Thank you so much for this recipe. I ordered the mini springform pans (4) and followed your directions. The 4 hour wait bought killed me but oh my goodness… these were the best cheesecakes I have ever had. The timing for the IP was spot on. No cracking of the top and so yummy. I used chocolate Graham’s which was okay…next ones I will use the golden Oreos. Already ordered boxes to gift these at Christmas!! You are the best!
Susan, oh that about makes me giggle with delight to read your comment! I’m so excited you loved them as much as I do! They will be such fun gifts, thanks for letting me know how it went!
When making cheesecake I always leave the bottom on the cheesecake to serve. What’s the easiest way to remove the bottom part of the pan to transfer into the box? Was thinking popping it off with butter knife lol
Katie, yep, once it’s cold, it actually stays intact quite well when I pop it off and it’s much easier with minis vs the full size. Someone mentioned putting a piece of parchment in the bottom and I think that would work great too if you’re concerned. Let me know how it goes!
I am going to make these this weekend and I was wondering if I could substitute sour cream for the Greek Yogurt? Have you tried that? Do you think it will change the taste much? I don’t buy yogurt because my family doesn’t like it.
Sybil, yep, sour cream will work just fine. Let me know how it goes!
Have you ever simply taken the recipe for a “regular” cheesecake and divided it into 4? Is it any different from doing that to use this recipe? I admit I did not check… They really do look cute! They would be handy to have at home frozen for when you just want a little bit so pull just one out and enjoy!
Nancy, I’ve used just about every cheesecake recipe on my blog and split it into 4 mini pans and they all worked great! The exception was my Tuxedo cheesecake but that was only a problem because the brownie crust didn’t come off cleanly. Did that answer your question or are you meaning like a “regular” cheesecake that’s baked in the oven?
You got it right. I wondered about an IP cheesecake just split in four. Thanks. I may try it at some point. I have fun reading all the posts even if I don’t make them all!
Hey there! So I’ve made these a few times now and still struggle with the crust. It doesn’t seem to want to stick together very well. When I go to take them out of the pans after they’ve cooled off for an hour, I end up losing a lot of crust bc it’s super crumbly. What am I doing wrong? I measured the cookie crumbs and butter exactly as it was supposed to be. This part is very frustrating.
Melissa, OH no! That’s disappointing after doing all that work! For these minis I’ve learned to line the bottom with nonstick foil (parchment will work to) and then let them do a solid over night chill. I’m guessing the reason they’re falling apart is because they’re still warm after an hour. Have you tried removing them when they’re cold and still had the same problem?
Thank you for the time in creating this useful inspiring post. I used your link to order the springform pans. I hope the commission is helpful to thank you. I have two questions.
First when you package in the round foil pans with lids what size do you use? 7 in? 9 in? I need to order from Amazon.
Second, like a previous commenter, when you use Oreo cookies to create the crust do you use the entire cookie or the cookie minus the filling?
Ann, you’re amazing, what a nice reply!
For the foil pans, they are smaller than the 9 inch, I believe they were 6 or 7 inches so they were a little big for the cheesecakes but it still looks so cute. And yes, I use the entire cookie, filling and all! I just throw a whole package in my food processor, measure out what I need, then freeze what I don’t use for another time. I’m excited for you to try them out!
Thanks for the quick reply. I’m a teacher librarian & you’ve inspired me for gifts to our amazing teaching staff during another very challenging year! I’ve begun eating through a freezer shelf to free up room to begin baking & freezing these!
That will be such a fun gift for them! Let me know how it goes!
Curious about how you get them off the springform Pan bottom, do they slide off easily? I’m wanting to try these but that part scares me!
Laurel, Don’t be scared :). You can definitely cut a circle of parchment paper and do it that way if you’re worried. I just get a knife under the crust, then gently move it across the bottom until the whole thing cleanly pops off. When it’s cold, it stays together quite well. Try it!
These look really cute! They will be fun gifts to give this year. When making the crust are you using the whole oreo cookie or do you remove the filling and just crush the cookie parts? Thanks for the recipe!
Judy, Great question! I throw the whole package in the food processor, measure out what I need, then freeze the rest for another time. I’ve always used the entire cookie, filling and all, but I bet it would work fine if you WANTED to scrape out the filling. I just don’t want to go through that effort, haha!
Have you seen the gifting bowls this year? I’m not exactly sure what to look for? I’d love to know where to go look. Thanks for sharing such great information. The cheesecakes look delicious.
Chris, I haven’t! I’m going to town this weekend and was going to see if Smith’s Marketplace had them again. I wish I could find them online and order a bunch. Check out the holiday section of your store.