Killer cheesecake, cooked wicked fast and tastes AMAZING! There's not much better in life! This individual instant pot cheesecake will be your new favorite dessert! 
WHY SHOULD I COOK CHEESECAKE IN THE PRESSURE COOKER?
Cheesecake needs to stay moist while cooking so it doesn't dry out. This can be really tricky when you are doing it in the oven, especially in a dry climate. Cooking cheesecake in the instant pot gives the cake the perfect moisture balance (NO CRACKING!!) AND they cook really fast!
WHAT CAN I COOK MY MINI CHEESECAKES IN IN THE INSTANT POT?
You can use a dish that is oven proof! These may include
- ramekins (this is what I used, they are about 3.5 inches)
- small, or mini mason jars,
- small mugs that are oven proof
- small glass, or coring ware
HOW TO MAKE MINI INSTANT POT CHEESECAKE
LET'S START WITH THE CHEESECAKE CRUST!
We will be making a graham cracker crust with this cheesecake. Start by smashing, blend about 2 packs of graham crackers. You what it to equal 1.5 cups of crumbs.
Then in a bowl mix melted butter, sugar, and all the ingredients until the entire batch of crumbs and nice and coated. It will still be really crumbly, but it will smush down perfectly later.
Now, Take about ¼ cup of graham cracker mixture and press it into the bottom of your baking dish. You can use more or less per your preference or the size of your dish. For my 6 ramekins I used a heaping ¼ cup. I love this part.
HOW TO MAKE THE CREAM CHEESE CHEESECAKE FILLING
There are two very important tips you MUST follow for the filling to turn out perfect!
- ROOM TEMPERATURE CREAM CHEESE
- ROOM TEMPERATURE EGGS
Other than that this is SO easy!!
Start by creaming your cream cheese, with a hand mixer, so that it is nice and fluffy.
While mixing I like to add my sugar, all remaining ingredients eggs (one by one) VERY LAST.
Pour them into the dishes, distributing the cheesecake filling evenly
CAN I MAKE THESE THICKER OR THINNER CHEESECAKES?
YES! In my ramekins this cheesecake filling equaled about 1-1.2 niche thick of cheesecake when it was all done. If you prefer thicker cheesecake you can pour it higher, or use taller dishes like a mason jar. Cheesecake does not rise as much as cakes and batters so you don't need to leave a bunch of room for expansion.
HOW DO I COOK MINI INSTANT POT CHEESECAKES INSIDE THE PRESSURE COOKER?
Add 1 cup of water in bottom of instant pot. Place in your rack, and add 2-3 cheesecakes. If you can fit them in, you can add another rack and layer on top. If your jars are two tall or wide to do this, then you will need to do two batches or use two instant pots.
HOW LONG DO I COOK MINI CHEESECAKES?
If you are doing smaller cheesecakes as shown they will only need a cook time of 3 minutes!! If your cheesecakes are taller and thicker add up to 7 minutes cook time. When you remove the cheesecakes they will be jiggly! You are dealing with melted cheese here. They will firm up chilled.
ALWAYS NATURAL RELEASE!
always. always. always when cooking cheesecake. This mean to not flip the nozzle to "venting" to let the air out quickly. Let the pin and pressure drop naturally. This will take about 10-20 more minutes. The slow or natural release adds extra time on to the original cook time, but is a much more controlled, stable environment
HOW LONG DOES CHEESECAKE NEED TO CHILL?
You want them firm, and chilled through! An entire cheesecake takes overnight, but since these are much smaller they will chill in about 3 hours. Cover them individually so they are air tight, or leave them in the instant pot and cover them with this air tight lid.
WHAT CAN I DO FOR TOPPINGS?
Oh man, HERE, the sky is the limit!!! Do nothing or do everything!! Here are some of our favorites (linked)! The best part is these are INDIVIDUAL cheesecakes. so make a fun cheesecake bar and let everyone pick their own!
- Fresh Fruit and powder sugar
- Fresh Fruit Filling
- Chocolate Sauce
- Salted Caramel Sauce
- Candy Toppings + a sauce
- Whipped cream
- a combination of any of these!!
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Mini Pressure Cooker Cheesecakes
Ingredients
Graham Cracker Crust
- 1 ½ c graham cracker crumbs
- 6 Tablespoon melted butter
- 3 Tablespoon sugar
- 1 Tablespoon cinnamon
Cheesecake filling
- 8 oz. cream cheese completely room temperature
- ½ c sugar
- 1 Tablespoon vanilla
- 1 Tablespoon lemon juice
- 2 eggs completely room temperature
optional cherry topping
- ½ c canned pitted cherries
- ½ c cherry juice from canned cherries
- ½ c sugar
- 2 ½ Tablespoon flour
- ⅛ Tablespoon salt
- 2 Tablespoon butter
Instructions
How to make graham cracker crust
- For crust, combine all ingredients and press into bottoms of ramekins (I used six 3 ½" ramekins). I put about ¼ heaping cupful in my ramekins, and it used just about all the crust topping. (6- ¼ servings)
Cheesecake Filling Instrctions
- For cheesecake, beat cream cheese with electric mixer. Add remaining ingredients, eggs last.
- Beat just until combined. Place 1 c water in bottom of pressure cooker. Layer ramekins with tray or trivet. Set high 3 minutes, NATURAL RELEASE.
- Let cool to room temperature, then chill in fridge for about 3 hours. Top with your favorite toppings!!
optional Cherry Topping
- Make cherry topping by simmering cherry juice with sugar, flour, and salt. Whisk until flour is completely incorporated, simmer 1-2 minutes until slightly thickened. Remove from heat, add butter, mix until melted. Add cherries to mixture. Refrigerate until cool.
- When cheesecakes are done, let the cooker naturally release the pressure. When lid is not locked and all the pressure is released, remove lid and carefully remove ramekins from cooker with sturdy tongs.
Notes
Nutrition
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Barb says
Hi There
You mention that your ramekins are 3 1/2"; at the top? I'm guessing that they're about the size of Jumbo Muffin Liners? I have Jumbo Silicone liners but no ramekins.
And keep the time @ 3 minutes?
Thanks, the recipe sounds absolutely delicious!
Heather says
Have you ever tried this in a spring form pan inside your instant pot (pot in pot method)? I’d like to make a bigger cheesecake with your yummy recipe! I made the mini ones, but my ramekins were just a smidge too big and I couldn’t fit them 3 in a layer, so I had to cook them in multiple batches. I’m hoping to streamline the process, but want to use YOUR recipe!!! Any idea how the cook time would change if it was all in a spring form pan in the instant pot?
Kadee says
Hi Heather, we actually have a recipe for cheesecake in a 6 inch springform pan in the pressure cooker. You could use the instructions for it, and this batter recipe. I'll link it here: https://ohsodelicioso.com/white-chocolate-raspberry-cheesecake/
Lily ng says
If I were to cover the ramekins with foil, should I add extra time???
Desarae says
no, but I would leave a little spot for them to vent.
Pete N says
I'm so glad I found your site as I had watched a video elsewhere and the recipe was nowhere to be found so I hunted and was nicely rewarded with your excellent presentation which I took the liberty of sharing with others.
Thanks for your fine work and will return
Desarae says
THANK YOU!!
Carol ceaser says
I have Power Pressure Cooker XL and I seen your recipe for the mini cheese cakes and I wondered what buttons you pressed after you put them in the pot. The buttons are different than the Instant Pot. You said hit high for 3 minutes. Is that the section in the middle of the pot. I would love to try these but I don't want to ruin them. Thank you.
Desarae says
I'm not sure how the other instant pots compare- but you just want it on high pressure or 3 minutes. If your pressure cooker doesn't have different pressure settings it most likely cooks already on high.
Emily Kemp says
These mini cheesecakes look so easy and delicious, can't wait to try!
Frances buch says
is the tStand for tespoon or tables
Kadee says
teaspoon
Elaine says
I am trying to determine how full you filled the ramekins-looks like 1/2 full or maybe 2/?. I don't want mine to spill over. Also if I want to top with caramel or chocolate would I still use lemon juice?
Desarae says
you want to leave a little room at the top, but they won't rise too much.
Katrina Thomas says
I think these are done right. First time making cheesecake, and I've just pulled them out to cool to room temp. They had a BUNCH of moisture on/IN them, is that normal until they cool?
Today is my son's 16th birthday and cheesecake was his request.
Stephanie says
Yes! Just grab a paper towel and gently lay it on top of the cheesecakes to absorb the water. You’ll never know the condensation was there??. Happy Birthday to your son!
Dee says
What is the first layer of ramekins sitting on/in? Just the wire rack/Trivet Or are they in another steamer basket?
Looks so easy! Thanks for experimenting until YOU got it right, then sharing!
Stephanie says
They're sitting on a trivet!
Kim whidden says
Does the bottom lAyer of ramekins have some kind of rack between them and the pan? Do you use any liquid in the pan?
Stephanie says
Hi Kim! You can see the steamer rack that my top layer of ramekins are sitting in! Also, the recipe states to place 1 c of water in the bottom of the pan. Hope you give the recipe a try!
anne j says
Thank you so much for including your ramekin size and count. I've been looking for individual cheesecake cup recipes and no one does that - which affects everything.