Mini Instant Pot Chocolate Cheesecakes
Treat your Valentine to these Mini Chocolate Cheesecakes that you can make right in your Instant Pot. They’re super simple and a super tasty dessert for your Valentine’s Day Dinner. With an Oreo crust, Mini Instant Pot Chocolate Cheesecakes are creamy, rich and ultra delicious, your Valentine will obsess over these!
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These Mini Chocolate Cheesecakes that you can make right in your Instant Pot are super simple and a super tasty dessert recipe. With an Oreo crust, Mini Instant Pot Chocolate Cheesecakes are creamy, rich and ultra delicious, everyone will obsess over these!
This is certainly not the first time I’ve made cheesecake in our Instant Pot. Did you think the Instant Pot was just for dinner??
The first cheesecake I made in my Instant Pot was this easy Mini Strawberry Cheesecake, a New York style topped with a delicious Strawberry compote. I was amazed at how easy it was and how perfectly cooked it was. Hmmm, I thought. What else could I try?!?
Of course chocolate things are always the goal for me, so I figured, why not try a chocolate cheesecake?!? I did some research and began experimenting. I gave it a go. It was good, but needed a few modifications, like more chocolate. After some testing that the kids thoroughly enjoyed tasting, I came up with this Mini Instant Pot Chocolate Cheesecake.
To Make Mini Mason Jar Instant Pot Chocolate Cheesecakes You Will Need
Obviously this recipe requires an Instant Pot , but you will also need five 4oz mason jars. These are the only special requirements for this recipe.
Ingredients for Mini Instant Pot Chocolate Cheesecakes
OREO COOKIE BASE
- 1 tbsp Unsalted butter, melted
- 1/4 cup Oreo Baking Crumbs
CHEESECAKE MIXTURE
- 250 g package full-fat cream cheese, softened
- 1/2 cup sugar (or you can use Swerve Sweetener)
- 2 large eggs
- 2 tbsp Sour Creams
- 2 tbsp Chocolate Cocoa
- 1 tsp Vanilla Extract
How to Make Instant Pot Chocolate Cheesecakes
OREO COOKIE BASE
- In a small bowl, mix melted butter with Oreo Baking Crumbs until it forms a consistency similar to wet sand. Spoon about 2 tsp (10 mL) of mixture into bottoms of five 125-mL Mason jars. Using fingers, press gently to create a crust.
CHEESECAKE MIXTURE
- In a stand mixer with a paddle attachment or in a large bowl with an electric mixer, whisk together cream cheese, sugar (or sweetener), eggs, sour cream, vanilla and cocoa until smooth. Divide mixture evenly between jars, about 1/4 cup plus 2 tablespoons (90 mL) in each jar. Leave room for cakes to rise when cooking.
- Gently tap jars on counter to eliminate air bubbles.
- Place metal trivet into inner chamber of pressure cooker. Add 2 cups (500 mL) water. Cover each jar loosely with aluminum foil to prevent condensation from lid dripping on to cakes. Carefully place jars on top of trivet.
- Place lid over pressure cooker with release valve on “sealing” mode. Cook on manual setting for 7 minutes on high pressure. Depressurize through natural release pressure setting.
- When float valve has dropped, remove lid. Using tongs, take cheesecakes out of cooker and remove foil. Allow to cool to room temperature before screwing on lids. Chill in refrigerator for up to 5 days.
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Mini Instant Pot Chocolate Cheesecake Recipe
Equipment You’ll Need
Ingredients
Oreo Cookie Base
- 1 tbsp Unsalted butter (melted)
- 1/4 cup Oreo Baking Crumbs
Cheesecake Mixture
- 250 g package full-fat cream cheese (softened)
- 1/2 cup sugar (or you can use Swerve Sweetener)
- 2 large eggs
- 2 tbsp Sour Creams
- 2 tbsp Chocolate Cocoa
- 1 tsp Vanilla Extract
Instructions
- Oreo cookie base
- In a small bowl, mix melted butter with Oreo Baking Crumbs until it forms a consistency similar to wet sand. Spoon about 2 tsp (10 mL) of mixture into bottoms of five 125-mL Mason jars. Using fingers, press gently to create a crust.
- Cheesecake Mixture
- In a stand mixer with a paddle attachment or in a large bowl with an electric mixer, whisk together cream cheese, sugar (or sweetener), eggs, sour cream, vanilla and cocoa until smooth. Divide mixture evenly between jars, about 1/4 cup plus 2 tablespoons (90 mL) in each jar. Leave room for cakes to rise when cooking.
- Gently tap jars on counter to eliminate air bubbles.
- Place metal trivet into inner chamber of pressure cooker. Add 2 cups (500 mL) water. Cover each jar loosely with aluminum foil to prevent condensation from lid dripping on to cakes. Carefully place jars on top of trivet.
- Place lid over pressure cooker with release valve on “sealing” mode. Cook on manual setting for 7 minutes on high pressure. Depressurize through natural release pressure setting.
- When float valve has dropped, remove lid. Using tongs, take cheesecakes out of cooker and remove foil. Allow to cool to room temperature before screwing on lids. Chill in refrigerator for up to 5 days.
Nutrition
Disclosure
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