Step 1

For crust, combine all ingredients and press into bottoms of ramekins. I put a little less than 1/4 cup of filling into each ramekin.

Step 2

For cheesecake, beat cream cheese, other ingredients and eggs last.

Step 3

Beat just until combined.

Step 4

Place 1 cup of water in bottom of pressure cooker. Layer ramekins with tray or trivet. To cook all six at the same time - lay another trivet on top of 3 of the mini cheesecakes and layer the other three on top.

Step 5

Make sure your Instant Pot knob is turned to SEALING. Push the PRESSURE COOK or MANUAL button. Cook for 3 minutes.

Step 6

Let the pressure cooker release on its own or NATURAL RELEASE. Mine took 14 minutes.

Step 7

Let cool to room temperature, then chill in fridge for about 3 hours. Top with your favorite toppings!!