Delicious personal mini pressure cookie cheesecakes
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)
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!!
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!