mini cheesecake bites

Instant Pot Mini Cheesecakes will always be one of our favorite desserts. Because they are small, they only take a few minutes to cook.

Easy Instant Pot Mini Cheesecakes Recipe

graham cracker crumbs

Tablespoons butter

Tablespoons sugar

cinnamon

cream cheese (completely room temperature)

sugar

vanilla

lemon juice

eggs (completely room temperature)

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.

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

Beat just until combined.

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.

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

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

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

https://www.youtube.com/watch?v=yeWtLxmpC5k

Instant Pot Mini Cheesecakes will always be one of our favorite desserts. Because they are small, they only take a few minutes to cook- and they are SO EASY!

HOW TO MAKE THE CREAM CHEESE CHEESECAKE FILLING
There are two very important rules in making the perfect filling.

ROOM TEMPERATURE CREAM CHEESE
ROOM TEMPERATURE EGGS

I've tried skipping this step and it gives it a weird texture. So if you want the perfect cheesecake texture, make sure you have room temperature cream cheese and eggs.

CAN I MAKE THESE THICKER OR THINNER CHEESECAKES?
YES! In my ramekins filled the cheesecake to about 1 inch thick of cheesecake.  If you prefer thinner cheesecake you can pour it so it is about half the size. Cheesecake does not rise as much as cakes and batters so you don’t need to leave a bunch of room for expansion - so filling it close to the top would work great.

Find the printable recipe here: 

Want More .Pot in Pot recipes? These are our favorites! https://www.youtube.com/watch?v=ztyD-2eQhAI

My Instant Pot Must Haves: https://www.youtube.com/watch?v=nQC966mdyIk&t=3s

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Find my cooking checklist here so you can know how long to cook things in the Instant Pot!  https://www.youtube.com/watch?v=8DKWGgsKY9s

Check out my 9 Instant Pot DON'TS if you are a beginner to Instant Pot cooking! https://www.youtube.com/watch?v=bKqQSJk8Ceo

See our other Instant Pot Recipes: https://www.youtube.com/watch?v=nDBlDQGmJP0&list=PLezM9OAIzPam5X4DXqXHP99D_wEe8rwAR

Just remember when using the Instant Pot,  it takes 10-20 minutes to pressurize! 

Be sure to give me a thumbs up and comment if you would like more Instant pot recipes or tips and tricks with the Instant Pot! Also, feel free to comment if you have any questions, and I will try the answer them the best I can! 

This is the Instant Pot I have (yes it is the cheaper one and I love it!): http://amzn.to/2F3Lznx 

If you are cooking for 1-2 people I would suggest the 3 Quart. If you are cooking for more, I would suggest the 6 quart!

#instantpotrecipes #sixsistersstuff #instantpotcheesecake

EASY Instant Pot Mini Cheesecakes - Cheesecake 3 ways - Pot in Pot Recipes

These vegan mini no bake cheesecakes have a buttery graham cracker crust and a sweet yet tangy taste from the combination of dairy-free cream cheese and lemon. The addition of coconut cream/milk creates a silky smooth, creamy texture that will leave you wanting more. Top these cheesecake bites with fresh berries or pie filling for a delightful cold, Spring or Summer treat!

Easy No Bake Mini Cheesecakes (Vegan &amp; Dairy Free)

blueberries

cream

coconut cream

(40 grams) granulated cane sugar

tbsp (10 grams) lemon juice, adjust to taste

tsp (1 grams) lemon zest

tsp (4 grams) pure vanilla extract

graham cracker sheets (124 grams)

(4 tbsp, 58 grams) salted melted vegan butter

Line a standard muffin tin with paper liners....

Line a standard muffin tin with paper liners. This recipe makes 8-10 mini cheesecakes. If making 8 cheesecakes, the filling will be thicker like the photos in the post above.

Pulse the graham crackers in the food processor...

Pulse the graham crackers in the food processor with the sugar until they are fine crumbs. Add the melted butter and pulse until the mixture forms a sandy texture.

Make the mini graham cracker crusts. Press the...

Make the mini graham cracker crusts. Press the graham cracker crumbs into the bottom of the cupcake liners placed in a muffin tin, creating an even layer for each mini cheesecake. Use your thumb, the back of a spoon, or a small glass to do this.

Optional: If you'd like a crisper crust, bake...

Optional: If you'd like a crisper crust, bake it in a preheated oven at 350°F for 5 minutes and let it cool for 10 minutes before adding the filling. The crusts still hold together if they aren't baked, but are slightly looser.

Wipe down the food processor to remove any...

Wipe down the food processor to remove any remaining crust crumbs. In the same food processor bowl, combine the vegan softened cream cheese, coconut cream or milk, sugar, lemon juice, lemon zest, and vanilla.

Process the cream cheese mixture until smooth. Scrape...

Process the cream cheese mixture until smooth. Scrape the sides of the food processor bowl as needed with a rubber spatula. Taste the filling and add more lemon zest or juice to taste.

Spoon 3 tbsp of the cheesecake batter over...

Spoon 3 tbsp of the cheesecake batter over the crust in the muffin cups, smoothing it out evenly. Use a cookie scoop or an ice cream scoop for extra ease! Repeat for the remaining cheesecakes.

Refrigerate the no bake cheesecake bites for 3-4...

Refrigerate the no bake cheesecake bites for 3-4 hours, or until set. OR place them in the freezer to set for 1-2 hours.

Top with sliced fresh berries, pre-made pie filling,...

Top with sliced fresh berries, pre-made pie filling, or coconut whipped cream when ready to serve!

https://mediavine-res.cloudinary.com/video/upload/t3tnfic9qp6c9n8wdj0q.mp4

These easy vegan no bake mini cheesecakes have a buttery graham cracker crust and a sweet yet tangy taste from the combination of dairy-free cream cheese and lemon. The addition of coconut cream/milk creates a silky smooth, creamy texture that will leave you wanting more. Top these cheesecake bites with fresh berries or pie filling for a delightful cold, Spring or Summer treat!

No Bake Mini Cheesecakes (Dairy Free)

Learn how to make these mini cheesecake bites made of a simple graham cracker cookie crust, topped with classic creamy cheesecake, dipped in chocolate. So easy, so addictive!

Mini Cheesecake Bites

crunchy gluten free cookie crumbs

unsalted butter

cream cheese (at room temperature)

salt

cornstarch ((or try arrowroot))

eggs (at room temperature)

vanilla extract

chocolate (chopped)

virgin coconut oil

Preheat your oven to 325°F. Line an 8-inch square baking pan with nonstick aluminum foil or parchment paper that overhangs the sides of the pan on at least 2 opposite sides. Set the pan aside.

In a medium-size bowl, place the cookie crumbs and the melted butter, and mix until all the crumbs are moistened.

Place the cookie crumb mixture in the prepared pan and press firmly into an even layer on the bottom of the pan and very slightly up the sides. Set the pan aside.

Prepare the crust.

In a medium-sized bowl, place the cream cheese and beat with a hand mixer (or the paddle attachment in a stand mixer) until light and fluffy.

Add the sugar, salt, and cornstarch, and beat to combine well. The mixture should appear whipped.

Add the eggs and vanilla, and beat until just combined and smooth (do not overbeat). The mixture should be pourable.

Pour the filling on top of the prepared crust, and spread it into an even layer. Bang the bottom of the pan on the kitchen counter a few times to release trapped air bubbles.

Prepare the filling.

Place the pan in the center of the oven and bake until just set (about 30 minutes). The filling is set when it does not jiggle more than a tiny bit in the center when the pan is shaken gently back and forth.

Remove from the oven and allow to cool in the pan for about 20 minutes.

Bake.

Cover the cooled pan of cheesecake tightly with plastic wrap and place it in the freezer until very firm (about 2 hours).

Chill the cheesecake.

Remove the cheesecake from the freezer, remove the plastic wrap, and lift the remove from the pan.

Using a sharp knife, slice into 64 1-inch squares, cleaning the knife frequently to ensure clean edges.

Slice into bites

Place the chopped chocolate and coconut oil in a large, deep bowl with high sides. Melt over a double boiler or in the microwave, stirring occasionally, in 30-second increments at 60% power.

Allow the chocolate to sit at room temperature until it begins to thicken a bit.

Make the coating.

Holding each bite by the crust with your fingertips, dip it into the chocolate coating at least halfway up the sides.

Place, crust side down, on a piece of parchment paper. Allow the bites to sit until the chocolate is set.

Store any leftovers in a sealed container in the refrigerator or the freezer for longer storage.

Dip the bites.

I made these to share at work, and they were perfect! Cute and delicious. Sometimes you just need a bite (or two or three) of cheesecake. Ha.

Excellent recipe..I’ve made 4 times  so far just made them again this time I stored them in the freezer after fully prepared…over the top so good. Thank you for sharing your recipe

Excellent recipe. I substituted the sugar with Stevia to make it sugar free. Turned out great.I will definitely be making this again and again and again...

Made these yesterday for a dinner party. Big hit! Two small changes to the recipe.I drizzled the chocolate on top of the cheesecake after freezing for about 10 minutes. Then put back in the freezer and once the chocolate was set, sprinkled coarse sea salt on top. Back in the freezer til I took them to dinner. Easy to make, will make again!

Thank you for posting this recipe. My son was just diagnosed with celiac and we made this for his prom dessert. It was perfect!

Another 5 Star!  Easy and delish.  Glad the chocolate was bitter sweet otherwise it would have been too sweet.  Family ate the whole batch in under 24 hours.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1492433548/bloioz8rungqbdrv6kbo.mp4

Cheesecake bites are nothing more than little chocolate-covered morsels of creamy cheesecake. No special equipment and no water bath needed, since chocolate covers any cracks. SO good!

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The most viewed mini cheesecake bites recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine