Instant Pot Cheesecake Bites

These instant pot cheesecake bites are incredibly quick and easy to make and have an amazing texture. They are easy to change up with different flavors too!
Course Dessert
Cuisine American
Keyword cheesecake, cheesecake bites, instant pot cheesecake
Prep Time 15 minutes
Cook Time 4 minutes
chill time 4 hours
Servings 18 bites
Calories 260kcal
Author Ashlee Marie



  • 1 1/2 C graham cracker crumbs
  • 3 Tbsp sugar
  • 6 Tbsp melted butter


  • 1 1/2 lbs cream cheese
  • 3/4 C sugar
  • 1 tsp vanilla
  • 2 eggs


  • 2/3 C sour cream
  • 1 Tbsp sugar
  • 1 tsp vanilla
  • cherry pie filling optional



  • Stir all ingredients of the crust together.
  • Spoon 1 1/2 Tbsp into each the molds and press down


  • Beat the cream cheese until smooth
  • Add the sugar and vanilla, beat together.
  • Add the eggs and beat until just barely incorporated
  • Spoon 3 Tbsp of batter into each of the molds.
  • Add 1 C water into the Instant Pot
  • Cover each mold with a paper towel and foil, place silicone molds in the trivit and lower into the Instant Pot and put lid on.
  • Pressure cook on high for 4 mins
  • Let release naturally for 10 minutes then quick release (if it hasn't already released)


  • Mix all ingredients together until smooth
  • Spoon 2 tsps of the mixture top of warm cheesecake immediately, then let cool for 30 minutes.
  • Refrigerate cheesecake for 4-8 hours.



Calories: 260kcal | Carbohydrates: 18g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 74mg | Sodium: 215mg | Potassium: 83mg | Fiber: 1g | Sugar: 14g | Vitamin A: 705IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg