instant pot desserts

Yummy &amp; Light Pumpkin Cheesecake made in Mini jars and cooked in Instant Pot is a thing for Holiday. It is so easy to make and perfect to make your family happy.

Instant Pot Pumpkin Cheesecake in a Jar

Cream cheese (room temperature)

Sugar

Sour Cream (room temperature)

Pumpkin Puree, unsweetened (not pumpkin pie filling)

tsp Vanilla Extract

tsp Pumpkin Pie Spice Mix

Graham Crackers

tbsp Melted Butter

In a Food Processor, add graham crackers &amp; Sugar. Pulse till you get fine crumbs. Add melted butter and pulse till it all combines well. Now distribute this crumb equally in 7 mini jars (4-ounce canning jars). Press them down lightly. Refrigerate for about 10-15 minutes till you work on the filling.

Prep the Crust

Make sure all the ingredients are at room temperature. Take a mixing bowl and add Cream cheese &amp; sugar to it. Blend it with the electric egg beater or hand blender on medium speed for about 3-4 minutes till it is light and airy.

Now add sour cream + pumpkin puree + vanilla extract + pumpkin pie spice to the bowl. Blend it well for about 1-2 minutes till all incorporated. Scrape from sides if needed.

Now add the Egg. Blend it gently only till it is incorporated. No OVER MIXING or OVER BEATING please at this point. The filling is ready.

Prep the Pumpkin Cheesecake Filling

Place the inner pot inside your Instant Pot. Plug it in. Add 1&amp;1/2 cups of water to it. Place the Trivet in it. Bring out the refrigerated mini jars. Fill them up with about 1/4 cup filling each. Level them out. Tap on the kitchen counter to get rid of any air in between.

Cover all the mini jars with a piece of aluminum foil. Place them side by side on the trivet. A 6 quarts IP can easily accommodate small jars side by side on the trivet.

Place the lid and close it. Put the valve on SEALING. Set the timer for 6 MINUTES on Manual/Pressure Cook Mode. Once the timer goes off, follow NPR (natural pressure release). Take the jars out. Remove the foil. Let these sit on the counter till these come at room temperature. Now place the lids of these and refrigerate at least for 4-6 hrs before eating.

I topped these with caramel sauce and chopped pecans &amp; dried cranberries.

Making Mini Pumpkin Cheesecake in IP

Refrigerate it. It will stay good for a week when refrigerated.

HOW TO STORE CHEESECAKE?

15 mins prep to make this Instant Pot Green Tea Creme Brulee in pressure cooker or oven. Rich creamy custard &amp; crackable caramel top. Easy yet fancy dessert.

Instant Pot Green Tea Creme Brulee

½ cup cream

coconut milk

matcha green tea powder

vanilla extract

sea salt

sugar

water

If you are using the oven option: Preheat oven to 325°F.

Make Creme Mixture: Mix the cream, coconut milk, matcha powder, vanilla extract, and sea salt in a medium saucepan over medium-low heat. Continue to stir as it warms up.

Whisk Egg Yolks: Whisk the egg yolks with the sugar in a medium bowl until they’re well blended.

Combine Creme Mixture and Whisked Yolks: Pour the warm cream mixture into the egg yolks a little at a time. Continue to whisk and temper by pouring the remaining cream into the egg yolks. Use a strainer to filter out the solids in the mixture.

Pour Creme Yolk Mixture into Ramekins: Pour the mixture into eight 125 ml individual ramekins. Then, remove all the bubbles on the surface.

Create Water Bath: Form a water bath by pouring boiling water into a baking pan until it comes halfway up the sides. Then, place the ramekins onto the baking pan.

Bake Creme Brulee: Bake the crème brulee for 35 minutes until they set.

Chill &amp; Firm Creme Brulee: Remove the ramekins from the pan, let it cool to room temperature, and then refrigerate for 4 hours until firm (preferably overnight).

USING OVEN

Pressure Cook Creme Brulee: Wrap the ramekins tightly with aluminum foil. Add 1½ cup of water and steamer rack in in Instant Pot Pressure Cooker. Then, put the covered ramekins on the trivet.Pressure cook at Low Pressure for 12 minutes, then Natural Release for 10 minutes.

Chill &amp; Firm Creme Brulee: Open the lid. Remove ramekins from the pressure cooker. Set aside to cool. Refrigerate to firm for at least 4 hours (preferably overnight).

USING PRESSURE COOKER

Serve: Remove the ramekins from the refrigerator, and spread the sugar evenly on top of each ramekin. Then, use a culinary torch to melt the sugar until it caramelizes evenly to form a hard crispy top.

Serve Creme Brulee

Did you know you can make cheesecake in your Instant Pot? It's a game changer! This easy Instant Pot Cheesecake Recipe is OMG SO GOOD. It's creamy and sweet with a buttery, perfect crust that has just a hint of saltiness.

Instant Pot Salted Caramel Cheesecake Recipe

ritz,

butter, melted

cream cheese, room temperature

brown sugar

sour cream

flour

salt

vanilla

eggs

caramel sauce

flaked sea salt

Spray a 7- inch Springform pan lightly with cooking spray. Cut a piece of parchment paper to fit the bottom of the pan and spray again. Set aside.

In a large bowl combine the Ritz crumbs, butter and sugar evenly. Press the mixture firmly into the bottom and up the sides of the prepared pan. Set aside.

In the bowl of your stand mixer beat the cream cheese and sugar until combined and even. Add in the sour cream and mix for 30 more seconds until smooth, add in the flour, salt and vanilla, scraping the sides of the bowl as necessary. Finally add in the eggs and mix until just smooth. Don&#8217;t over-mix.

Pour the cream cheese mixture into the prepared crust.

Pour 2 cups of water into the bottom of your Instant Pot. place the trivet that came with the pot into the bottom. Cut a piece of aluminum foil the same size as a paper towel. Place the foil under the paper towel and put the springform pan on top of the paper towel. Wrap the bottom of the pan in the foil, with the paper towel as a barrier.

Next take another piece of foil about 18- inches long folded into thirds long-wise. Place this under the Springform pan and use the two sides as a &#8220;sling&#8221; to place the cheesecake into the pot. It will also make it very easy to remove the cheesecake from the Instant Pot when it&#8217;s done.

Once the pan is in the Instant Pot secure the lid and press the manual button. Adjust the pressure to high and set for 35 minutes, making sure the vent is closed.

Let the cheesecake cook and then allow the pressure to release naturally.

Remove the cheesecake from the pot using the sling you prepared and place on a wire rack to cool the cheesecake for an hour. Cover the cheesecake in the pan with foil and place int he refrigerator to chill for at least 4 hours or overnight.

When you&#8217;re ready to serve, top the cheesecake with the caramel sauce and sprinkle with sea salt. Using a butter knife loosen the sides of the cheesecake from the pan and release the sides of the pan.

Store airtight refrigerated for up to 5 days

Instant Pot Banana Cake is quick and easy with plenty of bananas, heavy cream and brown sugar to make it rich and tasty.

Instant Pot Banana Cake — Easy Instant Pot Cake Recipe

bananas

heavy cream

all-purpose flour

baking powder

baking soda

Fat Daddio's Instant Pot bread pan

Fat Daddio's cake pan

Round parchment paper

Egg bite molds

Instant Pot soufflé dish

Red Instant Pot sling

Blend together bananas, butter, sugars, eggs, heavy cream and vanilla...

Blend together bananas, butter, sugars, eggs, heavy cream and vanilla extract in blender.

Combine flour, baking powder, soda, and salt together and pour...

Combine flour, baking powder, soda, and salt together and pour in the blended mixture.

Spoon in to a 2 to 3-quart soufflé dish...

Spoon in to a 2 to 3-quart soufflé dish or mold (sprayed with non-stick cooking spray) that will fit into your Instant Pot.

Place a small trivet (or fashion a little...

Place a small trivet (or fashion a little “ring” from aluminum foil) in the Instant Pot, add 1 ½ cups of water, and then place the baking dish on the trivet.

Close lid and set valve to sealing. Set...

Close lid and set valve to sealing. Set on a manual high pressure cooking time of 60 minutes.

Allow for a natural pressure release for 15...

Allow for a natural pressure release for 15 minutes, and then let the rest of the pressure out if there is any remaining. Use hot pads and the trivet handles to lift the cake dish out of the pressure cooker and set on a wire rack to cool.

Once the cake has cooled, it should easily...

Once the cake has cooled, it should easily release onto a plate for serving.

https://mediavine-res.cloudinary.com/video/upload/uded9wxdknjlo4vnefob.mp4

Make the perfect Instant Pot Banana Cake without ever turning on your oven. This recipe for Instant Pot Banana Cake comes together easily, and the combination of bananas, heavy cream and brown sugar makes for a rich, tasty and perfectly moist cake!

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

Our 30+ BEST Instant Pot Desserts (+Instant Pot Chocolate Sauce for Strawberries)

strawberries

coconut oil

chocolate chips

Add 1 1/2 cups water to the Instant Pot liner.

Put a glass bowl on top of the water.

Use the sauté setting to melt the chocolate chips and coconut oil.

Dip the strawberries in the melted chocolate and allow to cool.

Wow your guests with Instant Pot Chocolate Cheesecake Bites! Luxuriously rich, dense pressure cooker cheesecake, drowned in creamy chocolate.

Instant Pot Chocolate Cheesecake Bites

(32 grams) all-purpose flour

(454 grams) Philadelphia cream cheese (, room temperature)

eggs (, room temperature)

(133 grams) white sugar

(120 grams) sour cream

(16 grams) cornstarch

(10 milliliters) vanilla extract

oil chocolate

Critical Tip: We highly recommend using a Hand Mixer to mix the cheesecake batter instead of a Stand Mixer. Stand Mixers are often 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.

Before You Start: Read our 11 Tested Tips to Make a Stunning Pressure Cooker Cheesecake Guide will help you make a successful cheesecake! :)

Preparation: Place 16 ounces (454g) cream cheese, 2 large eggs, ½ cup (120g) sour cream on counter-top to reach room temperature. Then, melt the 3 - 4 tablespoons (42g - 56g) unsalted butter.*Pro Tip: this is critical for your cheesecake's success, so please make sure all the above ingredients are at room temperature before you start. If not, you may end up with lumpy fluff top cheesecake. So don't skip this step! :)

Make the Cheesecake Crust: Finely ground the graham crackers in a food processor or place the graham crackers in a Ziploc bag, then roll them with a rolling pin. In a small mixing bowl, mix finely ground graham crackers, a pinch of sea salt, and 2 tsp (8.3g) to 1.5 tbsp (19g) brown sugar together with a fork. Mix in ¼ cup (32g) all-purpose flour if you are blind-baking the crust. Mix in roughly 3 - 4 tbsp (42g - 56g) unsalted butter until the mixture sticks together. Place about 1 tbsp graham cracker crumbs into each silicone baking cups. Gently press down the crumbs with a spoon to form a nice, even layer. Place the baking cups in the freezer while making the cheesecake mixture (Skip this step if you are baking the crust in the oven).

Optional - Blind-Bake the Cheesecake Crust: Place the baking cups in a 325°F oven for 12~15 minutes.

Make the Cheesecake Mixture: Mix 2 tbsp (16g) cornstarch, a pinch of sea salt, and 2/3 cup (133g) white sugar together. In a medium mixing bowl, beat cream cheese over low speed with a hand mixer until creamy. Add in half of the sugar mixture and beat until incorporated using low speed. Scrape down the sides and the hand mixer with a silicone spatula every time a new ingredient is added. Add the remaining sugar mixture and beat until incorporated using low speed. Add 1/2 cup (120g) sour cream and 2 tsp (10ml) vanilla extract to the cream cheese mixture. Beat until incorporated using low speed. Blend in two eggs using low speed, one at a time. Mix well after adding each egg. Try not to overmix on this step. Scrape down the sides and the hand mixer with a silicone spatula and fold a few times to make sure everything is fully incorporated. Fill the baking cups to 2/3 full with cream cheese mixture.

For Smooth Surface: Tap the baking cups against the counter a few times to let the air bubbles rise to the surface. Burst the air bubbles with a toothpick. Tap it a few more times until no air bubbles rise to the surface.

Pressure Cook Cheesecake: Pour 1 cup (250 ml) of cold running tap water into the Instant Pot Pressure Cooker. Place the baking cups on top of a trivet that doesn’t touch the water. Close the lid and pressure cook at High Pressure for 7 minutes and Full Natural Release. The natural release will take roughly 7 minutes. Open the lid carefully.

Cool Cheesecake: Remove the baking cups from the Instant Pot Pressure Cooker and place them on a wire rack. After a few minutes, carefully run your thumb against the rim of the baking cups to avoid the cheesecake from sticking to the sides.

Chill the Cheesecake in the Fridge: Once the cheesecake baking cups have completely cooled, loosely cover them with aluminum foil. Then, place it in the refrigerator for at least 4 – 6 hours.

Two Methods to Melt the Chocolate: Easier Double-Boiler Method: Fill a sauce pan half full with water. Bring it to a boil on the stovetop over high heat. Reduce heat to medium. Place 2/3 pound (300g) chocolate and roughly 2 tbsp coconut oil in a mixing bowl (that fits in the sauce pan). Use the gentle heat to slowly melt the chocolate. Stir until completely melted. Alternative Method: Place chocolate and roughly 2 tbsp of coconut oil in a small sauce pan. Melt chocolate over the lowest heat setting on your stovetop. Stir with a silicone spatula. Place the sauce pan on and away from the heat to control the temperature. Stir until chocolate completely melted.

Cover Cheesecake with Chocolate: Remove cheesecake bites from the baking cups. Dip them into the melted chocolate. Smooth the surface with a fork and place them on a parchment paper lined baking tray. Put in the freezer for 15 minutes before serving. Don't leave them too long in the freezer, as we don't want frozen cheesecake.

Serve: Remove the chocolate cheesecake bites from the freezer and serve immediately. Enjoy!! :)

Cheesecake #17 never disappoints...I used this recipe without the chocolate covering!

First time making these paradise cheesecake bites covered in chocolate. You must make these for Christmas

Made cheesecake bites as Xmas gifts. Didn’t cover in chocolate, instead decorated with Reese peanut butter cups, snickers, ferrero rocher and raspberries.

Love cheesecake and these cheesecake bites were amazing!  Love them and will make many many more times. 😀

Hi Guys!
Wonderful recipes, Thank you! Made these chocolate covered bites. They tasted AMAZING!! They looked like a pile of poo. Could you explain how to cover them with the chocolate, please?  Thanks  alex

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Top 7 instant pot desserts recipes from across the web

The most viewed instant pot desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Our 30+ BEST Instant Pot Desserts (...

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The most viewed instant pot desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine