5 from 7 votes
6 cheecakes with raspberry and cherry toppings
Mini Pressure Cooker Cheesecakes
Prep Time
3 hrs 15 mins
Cook Time
3 mins
Total Time
3 hrs 30 mins
 

Delicious personal mini pressure cookie cheesecakes 

Course: Dessert
Cuisine: america
Keyword: cherry cheesecake, mini cheesecake
Servings: 5 servings
Calories: 518 kcal
Author: Stephanie
Ingredients
Graham Cracker Crust
  • 1 1/2 c graham cracker crumbs
  • 6 T melted butter
  • 3 T sugar
  • 1 t cinnamon
Cheesecake filling
  • 8 oz. cream cheese completely room temperature
  • 1/2 c sugar
  • 1 t vanilla
  • 1 T lemon juice
  • 2 eggs completely room temperature
optional cherry topping
  • 1/2 c canned pitted cherries
  • 1/2 c cherry juice from canned cherries
  • 1/2 c sugar
  • 2 1/2 T flour
  • 1/8 t salt
  • 2 T butter
Instructions
How to make graham cracker crust
  1. For crust, combine all ingredients and press into bottoms of ramekins (I used six 3 1/2" ramekins). I put about 1/4 heaping cupful in my ramekins, and it used just about all the crust topping. (6- 1/4 servings)

Cheesecake Filling Instrctions
  1. For cheesecake, beat cream cheese with electric mixer. Add remaining ingredients, eggs last.
  2. 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. 

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

optional Cherry Topping
  1. 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.
  2. 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.
Recipe Notes

These can be baked in the oven at 350 degrees. Remove from oven after about 15 minutes, or once the edges have puffed up.

Add more cooking time if you are using larger baking dishes and have a thicker cheesecake layer. 

Always natural release the cheesecake. 

Use any toppings! see posts for ideas and links!

 

Nutrition Facts
Mini Pressure Cooker Cheesecakes
Amount Per Serving
Calories 518 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 18g113%
Cholesterol 152mg51%
Sodium 458mg20%
Potassium 131mg4%
Carbohydrates 49g16%
Fiber 1g4%
Sugar 34g38%
Protein 6g12%
Vitamin A 1130IU23%
Vitamin C 1.2mg1%
Calcium 84mg8%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.