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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
minutes
Cook Time
4
minutes
minutes
chill time
4
hours
hours
Total Time
4
hours
hours
19
minutes
minutes
Servings
18
bites
Calories
260
kcal
Author
Ashlee Marie
Ingredients
Crust
1 1/2
C
graham cracker crumbs
3
Tbsp
sugar
6
Tbsp
melted butter
Filling
1 1/2
lbs
cream cheese
3/4
C
sugar
1
tsp
vanilla
2
eggs
Topping
2/3
C
sour cream
1
Tbsp
sugar
1
tsp
vanilla
cherry pie filling
optional
US Customary
-
Metric
Instructions
Crust
Stir all ingredients of the crust together.
Spoon 1 1/2 Tbsp into each the molds and press down
Filling
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)
Topping
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.
Video
Nutrition
Calories:
260
kcal
|
Carbohydrates:
18
g
|
Protein:
4
g
|
Fat:
20
g
|
Saturated Fat:
11
g
|
Cholesterol:
74
mg
|
Sodium:
215
mg
|
Potassium:
83
mg
|
Fiber:
1
g
|
Sugar:
14
g
|
Vitamin A:
705
IU
|
Vitamin C:
1
mg
|
Calcium:
56
mg
|
Iron:
1
mg