6-Minute Pressure Cooker Mini Cheesecakes
6-Minute Pressure Cooker Mini Cheesecakes
Everything is cuter when it’s small, don’t you think? I am LOVING my new Pressure Cooker Instant Pot. It’s been SO fun experimenting with different recipe ideas.
When I think of pressure cookers I think of hearty soups and stews, but I wanted to try making something sweet with my pressure cooker. So when I saw this little pack of mini springform pans, I couldn’t resist getting them! I had seen people posting that you can make cheesecake using pressure cookers and I wanted to give it a try!
I also had some Butterfinger Cups left over from Christmas, so I thought they would be perfect to chop up and make Butterfinger Mini Cheesecakes – YUM.
I made these a couple of times to get the recipe just right. And I have to say they are SO easy to make. You only cook the mini cheesecakes for SIX minutes in your pressure cooker. Can you believe that??? It kind of blows my mind.
And to make things even easier, buy graham cracker crumbs already ground up! There are may different brands you can choose from, I like these because they are gluten free.
All you have to do is line your mini springform pans with aluminum foil and then mix the graham cracker crumbs and butter in a bowl and then put the mixture in the bottom of the springform pans, pushing down with your fingers on the bottom and up the sides of the pans about an inch or two. Then pop them in the freezer for five minutes while you make the cheesecake filling.
6-Minute Pressure Cooker Mini Cheesecakes
Here’s how to make these Pressure Cooker Mini Cheesecakes – they are PERFECT as individual desserts to wow your family or guests!
- Crust:
- 1 cup graham cracker crumbs
- 4 tablespoons butter, melted
- 1 Tablespoon sugar
- Filling:
- 1 package of cream cheese (8-ounces)
- 1/4 cup, granulated sugar
- 2 Tablespoons sour cream
- 1/2 teaspoon vanilla extract
- pinch of salt
- 1 large egg
- 1/2 cup chopped up candy bars (optional). I used Butterfinger Cups but you can use any type of chocolate-based candy like Peanut Butter Cups, Junior Mints or Mounds.
- Topping:
- 1 1/2 cups whipped topping
- You can use any candy for the topping. I used Butterfinger cups but you can use any type of chocolate-based candy like peanut butter cups, junior mints or mounds.
- In a bowl, mix the graham cracker crumbs and melted butter.
- Line your mini springform pans with aluminum foil and then mix the graham cracker crumbs and butter in a bowl and then put the mixture in the bottom of the springform pans, pushing down with your fingers on the bottom and up the sides of the pans about an inch or two. Then pop them in the freezer for five minutes while you make the cheesecake filling.
- To make the filling, mix cream cheese and sugar in a mixer or using a hand-mixer on medium speed until smooth, then add sour cream, vanilla and salt plus the chopped up candy (optional). Finally mix the egg until just blended.
- Take the chilled springform pans out of the freezer and pour the cheesecake batter into the pans evenly.
- Pour one cup of water into the bottom of your pressure cooker. Put the trivet on the bottom of the pressure cooker pan. Two of the springform pans should fit on the bottom of the pressure cooker. You can lay another trivet on top of the two springform pans and put the last springform pan on top. If you don’t have another trivet, you can take a piece of aluminum foil and fold it into quarters about the size of the trivet and lay that on top of the two springform pans and then put the last springform pan on top.
- Lock the lid of the pressure cooker in place and select a high heat setting. Program your pressure cooker to cook for SIX minutes. When six minutes have passed, turn the pressure cooker off and let it sit for TEN minutes. After ten minutes do a pressure release and take the springform pans out of the pressure cooker. Let them cool on a wire rack until cooled.
- Cover the cooled springform pans with plastic wrap and put them in the fridge for at least 2 hours or overnight.
- To serve — release the cheesecakes out of the springform pans and put them on plates or serving platter. Add 1/2 cup whipped topping to each of the cheesecakes. Then add topping.
- Enjoy!
6-Minute Pressure Cooker Mini Cheesecakes
These cheesecakes are rich and delicious. You can also cut them in half and they would feed six people for dessert.
6-Minute Pressure Cooker Mini Cheesecakes
Enjoy!!
I plan on making these for Valentine’s Day dessert!
Here are a few other desserts that we love to make:
Lemon Whoopie Pies with Raspberry Filling
Thanks for stopping by!
If you have a pressure cooker/Instant Pot, what is YOUR favorite thing to make in it?
xoxo
Last night I had a party with my friends, I really liked this recipe. Its taste is too great. only 6 minutes was able to enjoy. oh my god
Yay! I am glad you liked it!
xoxo
I’m obsessed with my Instant Pot… but have yet to make cheesecake! Might have to start with minis 😀