Print

Instant Pot Caramel Cheesecake Bites

These instant pot caramel 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 buttery caramel sauce, cheesecake, cheesecake bites, instant pot cheesecake, salted caramel cheesecake
Prep Time 15 minutes
Cook Time 4 minutes
chill time 4 hours
Servings 18 bites
Calories 384kcal
Author Ashlee Marie

Ingredients

Crust

  • 1 1/2 C shortbread crumbs
  • 4 Tbsp melted butter

Filling

  • 1 ½ lbs cream cheese
  • ¾ C sugar
  • 1 tsp vanilla
  • 3/4 C caramel sauce
  • 2 eggs

Instructions

Crust

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

Filling

  • Beat the cream cheese until smooth
  • Add the sugar, vanilla, and caramel sauce, beat together.
  • Add the eggs and beat until just barely incorporated
  • Spoon 3 Tbsp of batter into each mold.
  • Add 1 C hot 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)
  • Place in fridge for 4-8 hours.

Topping

  • Spoon 1 Tbsp of caramel sauce on top of cheesecake just before serving.
  • sprinkle the fleur de sel on the top.

Video

Nutrition

Calories: 384kcal | Carbohydrates: 47g | Protein: 5g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 71mg | Sodium: 383mg | Potassium: 110mg | Fiber: 1g | Sugar: 13g | Vitamin A: 663IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg