Instant Pot Cheesecake Bites

By á-114109

Make your own simple dessert at home with this Instant Pot Cheesecake Bites recipe! These are perfect for any gathering or event!

Ingredients

• CRUST:
• 6 to 8 graham crackers, finely ground
• 3 to 4 tablespoons unsalted butter, melted
• Pinch of sea salt
• 2 teaspoons brown sugar (depending on your desired sweetness)
• 1/4 cup all-purpose flour, if you are blind-baking the crust, optional
• CHEESECAKE MIXTURE:
• 16 ounces cream cheese, room temperature
• 2 large eggs, room temperature
• 2/3 cup white sugar
• 1/2 cup sour cream, room temperature
• 2 tablespoons cornstarch
• 2 teaspoons vanilla extract
• Pinch of sea salt
• CRACKABLE CARAMEL:
• 1 1/2 to 2 teaspoons white sugar per cheesecake bite

Preparation

Step 1

In a small mixing bowl, mix finely ground graham crackers, a pinch of sea salt, and 2 teaspoons brown sugar together with a fork. Mix in ¼ cup all-purpose flour if you are blind-baking the crust. Mix in roughly 3 to 4 tablespoons unsalted butter until the mixture sticks together.

Place about 1 tablespoon graham cracker crumbs into each silicone baking cups. Gently press down the crumbs with a spoon to form a nice, even layer.

Place the baking cups in the freezer while making the cheesecake mixture (Skip this step if you are baking the crust in the oven).

Optional - Blind-Bake the Cheesecake Crust: Place the baking cups in a 325°F oven for 12 to 15 minutes.

Make the Cheesecake Mixture: Mix 2 tablespoons cornstarch, a pinch of sea salt, and ⅔ cup white sugar together.

In a medium mixing bowl, beat cream cheese over low speed with a hand mixer until creamy. Add in half of the sugar mixture and beat until incorporated using low speed.

Scrape down the sides and the hand mixer with a silicone spatula every time a new ingredient is added. Add the remaining sugar mixture and beat until incorporated using low speed.

Add ½ cup sour cream and 2 teaspoons vanilla extract to the cream cheese mixture. Beat until incorporated using low speed.

Blend in two eggs using low speed, one at a time. Mix well after adding each egg. Try not to over mix on this step.

Scrape down the sides and the hand mixer with a silicone spatula and fold a few times to make sure everything is fully incorporated.

Fill the baking cups to ⅔ full with cream cheese mixture.

For Smooth Surface: Tap the baking cups against the counter a few times to let the air bubbles rise to the surface. Burst the air bubbles with a toothpick. Tap it a few more times until no air bubbles rise to the surface.

Pressure Cook the Cheesecake: Pour 1 cup of cold running tap water into the Instant Pot Pressure Cooker. Place the baking cups on top of a trivet that doesn’t touch the water. Close the lid and pressure cook at High Pressure for 7 minutes and Full Natural Release. The natural release will take roughly 7 minutes. Open the lid carefully.

Cool the Cheesecake: Remove the baking cups from the Instant Pot Pressure Cooker and place them on a wire rack. After a few minutes, carefully run your thumb against the rim of the baking cups to avoid the cheesecake from sticking to the sides (see video).

Chill the Cheesecake in the Fridge: Once the cheesecake baking cups have completely cooled, loosely cover them with aluminum foil. Then, place it in the refrigerator for at least 4 – 6 hours.

Serve: Carefully remove the cheesecakes from the baking cups. Spread roughly 1 ½ to 2 teaspoons white sugar evenly on top of each cheesecake bite. Then, use a culinary torch to melt the sugar until it caramelizes evenly to form a hard crispy top.