Instant pot cheesecake bites

Instant pot cheesecake bites are yummy because they are a delicious and convenient way to enjoy the creamy, rich flavor of cheesecake. These bite-sized treats are perfect for satisfying a sweet tooth without committing to a full slice of cheesecake. They are also easy to make in an Instant Pot, which means that you can have freshly baked cheesecake bites in a fraction of the time it would take to make them in the oven. Plus, the Instant Pot helps to create a creamy and smooth texture for the cheesecake, making them even more indulgent and satisfying. Whether you are a cheesecake lover or just looking for a tasty treat, Instant pot cheesecake bites are sure to be a hit.

Ingredients

  • 10 (120g) graham crackers, finely ground
  • 3 – 4 tablespoons (42g – 56g) unsalted butter, melted
  • A pinch sea salt
  • 2 teaspoons – 1 1/2 tablespoon (8.3g – 19g) brown sugar (depending on your desired sweetness)
  • marinara1 tbsp. 
  • freshly chopped parsley, plus more for garnish

Cheesecake Batter (7 x 3 inches)

  • 16 ounces (454g) Philadelphia cream cheese, room temperature
  • 2 large eggs, room temperature
  • 2/3 cup (133g) white sugar
  • 1/2 cup (120g) sour cream, room temperature
  • 2 tablespoons (16g) cornstarch
  • 2 teaspoons (10ml) vanilla extract
  • 2 pinches sea salt

Directions

  1. Place cream cheese, eggs, sour cream on counter-top to reach room temperature.
  2. Melt the unsalted butter.
  3. Make sure everything is at room temperature
  4. Finely ground the graham crackers in a food processor Or place the graham crackers in a Ziploc bag and roll them with a rolling pin.
  5. In a small mixing bowl, mix finely ground graham crackers, sea salt, brown sugar together with a fork.
  6. If you want a firmer & crisper crust, we recommend blind-baking the crust. We’ll discuss this in Step 7 below.
  7. Mix in unsalted butter until the mixture sticks together.
  8. Line the side & bottom of the cheesecake pan with parchment paper for smoother sides & easier release.
  9. Pour in the graham cracker crumbs mixture.
  10. Gently press down the crumbs with a flat measuring cup, ramekin or Mason jar to form an even layer. You can also use a spoon for the edges.
  11. In our blind taste test, the Method #2: Blind-Baked Crust was noticeably firmer and crisper compared to Method #1’s freezer version.
  12. Method #1 – Freeze the Crust: Place the cheesecake pan in the freezer while you make the cheesecake batter.
  13. Method #2 – Blind-Bake the Crust (for firmer & crisper crust): Place the crust in a 325°F oven for 15 minutes.
  14. *Critical Tip: We highly recommend using a Hand Mixer instead of a Stand Mixer. Stand Mixer is usually more powerful, thus you can easily overmix and introduce too much air into the cheesecake batter. This may result in a puffy souffle-style cheesecake.
  15. *Note: Click on the Tabs to choose Method #1: Dense or Method #2: Creamy.
  16. Mix cornstarch, sea salt, and white sugar together in a small mixing bowl.  
  17. In a medium mixing bowl, briefly break up the cream cheese by beating it for 10 seconds with a hand mixer using low speed.  
  18. Add in half the sugar mixture and beat until just incorporated using low speed (roughly 20-30 seconds). Scrape down the sides and the hand mixer with a silicone spatula every time a new ingredient is added. Add remaining sugar mixture and beat until just incorporated using low speed (roughly 20-30 seconds).  
  19. Add sour cream and vanilla extract to the cream cheese mixture. Beat until just incorporated using low speed (20-30 seconds).
  20. Blend in the two eggs using low speed, one at a time. Mix until just incorporated (about 15 – 20 seconds with a hand mixer). Try not to overmix on this step.
  21. Scrape down the sides and the hand mixer with a silicone spatula and fold a few times to make sure everything is fully incorporated.
  22. Pour cream cheese batter into the cheesecake pan.
  23. Remove Air Bubbles for Smooth Surface
  24. Tap cheesecake pan against the counter to let the air bubbles rise to the surface.
  25. Burst the air bubbles with a toothpick or fork.
  26. The longer you tap, the more air bubbles you’ll be able to burst.
  27. Removing air bubbles is an art that requires patience!
  28. Tap until you are satisfied. Ensure the surface is clear of air bubbles or fork marks.
  29. To make it easier to take out the cheesecake pan from Instant Pot: make a foil sling by folding a piece of aluminum foil (as shown below).
  30. *Note: Be sure to tuck in the foil sling down the sides (don’t let it fold over the cake when you close the lid).
  31. Click on the Tabs to choose between: Regular Method #1 or Perfectionist Method #2.
  32. This Perfectionist Method takes an extra step to further prevent surface dents on the cheesecake. Cause of Surface Dents: Dents on cheesecake’s surface is mostly caused by the condensation build-up during the “going up to pressure” stage. Why Use This Method? By starting with boiling water, we can shorten the “going up to pressure” time in order to minimize condensation.
  33. Place a steamer rack and pour water in pressure cooker. Bring water to a boil (Instant Pot users: Press manual/pressure cook and set the time to 28 minutes).
  34. When the water begins to boil, place cheesecake pan on the steamer rack with a foil sling right away.
  35. *Caution: Don’t wait too long to place the cheesecake in pressure cooker, as it’ll affect the cooking time. Place it immediately once the water begins to boil. This prevents too much water from evaporating.
  36. Immediately close the lid with the Venting Knob at Venting Position.
  37. Turn Venting Knob to Sealing Position and let it pressure cook. It should go up to pressure in ~1 minute.
  38. Pressure Cooking Time: High Pressure for 28 minutes, then Full Natural Release (takes roughly 7 – 9 minutes)
  39. Open the lid gradually.
  40. *Pro Tip 1 – For 6 x 3 inches Cheesecake Pan: add 5 mins High Pressure Pressure Cooking Time. *Pro Tip 2: As you open the lid, try your best to avoid dripping the condensation from the lid onto the cheesecake.
  41. Absorb any condensation on the surface by lightly tapping it with a soft paper towel.
  42. Allow cheesecake to cool to room temperature with the lid open in the Instant Pot Pressure Cooker.
  43. Or place it on a wire rack to cool to room temperature.
  44. After cooling for 10 – 15 minutes, carefully run a thin paring knife between the sidewall and the cheesecake (or parchment paper) to release the cheesecake from the pan.
  45. The parchment paper will wrinkle after pressure cooking. Pull it lightly to straighten it out for a smooth side.
  46. Once the cheesecake has completely cooled, place it in the refrigerator for at least 4 – 8 hours (preferably overnight).
  47. Remove the cheesecake from the refrigerator!
  48. The best way to release the cheesecake from the bottom pan is warm bottom of the pan to melt the butter. You can use a torch or heating pad for this step.
  49. Carefully peel off the parchment paper.
  50. YOU DID IT! YOU MADE A CHEESECAKE!
Source: Amy & Jacky

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