Most recently I found a fun way to make tamales in the instant pot, and being as I’ve also made a cheesecake in the instant pot too, I thought… is it possible to make mini cheesecakes? As it turns out, it is! These Instant Pot Cheesecake Bites are fun and easy to make. Plus, they’re lightened up just enough to be guilt free while still tasting great.
As it turns out, the instant pot is a great way to make cheesecakes, and these mini ones are made directly in my handy-dandy egg bite mold! I lightened them up by using sweetener instead of most of the sugar, and also used a reduced fat cream cheese.
One of the best parts here is that you can use whatever pie filling you like the most as a topper on these cheesecakes. I went with cherry because… it’s my favorite! But, you could also go with whipped cream or a chocolate drizzle.
Another cool thing? You can totally make these cheesecakes ahead of time and keep them in the mold in the fridge until you’re ready to top them and enjoy!
TheSkinnyFork.com Mini cheesecakes that are made right in the pressure cooker in no time at all. Easy to make and perfectly portioned! Top them off with your favorite pie filling. Prep Time: 10 Minutes • Cook Time: 8 Minutes + 4 Hours & 30 min (Chill Time)
Servings: 7 • Serving Size: 1 Cheesecake Bite • Calories: 269 • Fat: 22 g • Saturated Fat: 11 g • Carb: 15 g • Fiber: 1 g • Protein: 5 g • Sugar: 4 g • Sodium: 188 mg
Crust:
• 3/4 C. Graham Cracker Crumbs
• 1/4 C. Butter
• 1/2 Tbsp. Brown Sugar/Sweetener Blend
• Pinch of Salt
Cheesecake:
• 8 Oz. Neufchâtel Cream Cheese
• 1/4 C. Creamer
• 1 Whole Large Egg
• 1 Tbsp. Sugar
• 1 Tbsp. Natural Sweetener
• 2 Tsp. Flour
• 1/2 Tsp. Vanilla Extract
• 1/4 Tsp. Almond Extract
• 1/2 C. Pie Filling
Directions:
Place 1 C. water into the base of the instant pot and lightly coat the trivets of a silicone ‘egg bite’ mold with non-stick cooking spray; set aside.
In a small bowl, mix together the 3/4 C. graham cracker crumbs, 1/4 C. butter, 1/2 Tbsp. brown sugar blend and the pinch of salt until well combined.
Divide the crumb mixture evenly and press it into the bottom of each of the cavities of the mold.
Place the mold into the freezer.
In a medium bowl, or the base of a stand mixer, beat together the 8 oz. cream cheese, 1/4 C. creamer, 1 egg, 1 Tbsp. sugar, 1 Tbsp. sweetener, 2 Tsp. flour, 1/2 Tsp. vanilla, and 1/4 Tsp. almond extract.
Remove the mold from the freezer and divide the cream cheese mixture evenly among each cavity.
Lower the mold into the instant pot with the trivet and secure the lid.
Set the steam valve to ‘sealed’ and cook on manual high pressure for 8 minutes.
Once done, allow the pressure to drop naturally before opening.
Set a paper towel lightly atop the cheesecakes to soak up any water before lifting from the pressure cooker.
Allow the cheesecakes to rest on the counter for 30 minutes before transferring to the fridge to chill for at least 4 hours.
Once chilled and set, remove from the fridge and run a butter knife around the edges of each segment to loosen the cheesecakes from the mold.
Turn out onto a prepared plate and top with your favorite pie filling to enjoy right away!
Step-by-Step Photos:
Nutritional Claims: Low Carb • Sugar Conscious • Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free •Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher