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Instant Pot Mini Cheesecakes plus Topping Ideas plus Gifting Ideas!

mini cheesecakes with blueberry, chocolate and caramel pecan toppings
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4.7 from 7 reviews

Mini Instant Pot Cheesecakes are perfect for individuals or for gifting.  Add your favorite toppings!

Ingredients

Scale
  • ​​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

  1. Spray 4 (4-inch) springform pans with nonstick cooking spray (can skip this step if the pans are nonstick). 
  2. 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.
  3. For the Cheesecake Filling: Cream the cream cheese and sugar with a handheld mixer until very smooth, scrape the bowl and mix again.  
  4. Add Greek yogurt, flour, and vanilla extract; mix until smooth, scraping the sides at least once to make sure everything is well incorporated.
  5. Add eggs and use a hand mixer to barely combine, about 5 seconds, then stir in the rest of the way with a spatula.
  6. Remove the pans from the freezer and divide the cheesecake mixture evenly into the pans.  Cover each pan with foil.
  7. Add 1 cup of water to the pressure cooker pot and place trivet inside (see notes on trivet). 
  8. 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.
  9. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 10 minutes.
  10. When pressure cooking is complete, turn the pressure cooker off.  Let pressure release naturally — this will take about 10-15 minutes. 
  11. 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.
  12. 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.
  13. 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.

Find it online: https://instafreshmeals.com/instant-pot-mini-cheesecakes/