I know that I’ve made mini cheesecakes in the instant pot before, but I still have some strawberry powder and strawberry cheesecake crumbs that I need to use up and for whatever ever reason it just seemed fitting to put them together in these Instant Pot Strawberry Shortcake Cheesecake Bites.

The way I was able to pack so much strawberry flavor into these cheesecakes was to use a strawberry powder. It’s basically freeze dried strawberries that have been ground down to a fine powder. That’s it. That’s all. Nothing more added than that - no added colors or artificial flavors there. Just pure strawberry goodness!

To lighten these cheesecakes up I used a reduced fat cream cheese, some stevia in place of some of the sugar, and some reduced fat grahams too for the crust. Other than that, these cheesecakes are pretty standard when it comes to what goes into them.

These end up being perfectly portioned little bites of strawberry shortcake crunch heaven.

Instant Pot Strawberry Shortcake Cheesecake Bites

Yield: 7

Author: The Skinny Fork (Amanda Plott)

Prep time: 10 MinCook time: 8 MinInactive time: 4 H & 30 MTotal time: 4 H & 48 M

Individual strawberry cheesecakes topped off with strawberry goodness and strawberry short cake crumbs!

Ingredients

Crust

3/4 C. Graham Cracker Crumbs
1/4 C. Butter, Melted
1/2 Tbsp. Brown Sugar/Sweetener Blend
Pinch of Salt

Cheesecake

8 Oz. Neufchâtel Cream Cheese
1/4 C. Almond Milk Creamer
3 Tbsp. Strawberry Powder
1 Whole Large Egg
1 Tbsp. Sugar
1 Tbsp. Natural Sweetener
2 Tsp. Flour
1/2 Tsp. Vanilla Extract
1/2 C. Strawberry Pie Filling
Strawberry Shortcake Crumb Topping

Instructions

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, 3 Tbsp. strawberry powder, 1 egg, 1 Tbsp. sugar, 1 Tbsp. sweetener, 2 Tsp. flour, 1/2 Tsp. vanilla.
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 strawberry pie filling and strawberry shortcake crumb topping to enjoy right away!

Nutrition Facts

Calories

264.28

Fat (grams)

19.58 g

Sat. Fat (grams)

11.1 g

Carbs (grams)

19.04 g

Fiber (grams)

0.61 g

Net carbs

18.44 g

Sugar (grams)

11.66 g

Protein (grams)

3.67 g

Sodium (milligrams)

286.9 mg

Cholesterol (grams)

76.77 mg

Nutritional Claims: 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