What could possibly be cuter than an Instant Pot Mini Cheesecake?! Enjoy one yourself and gift the rest to friends and neighbors. You are going to love this one!
I've made a mini version out of most of the cheesecakes on my blog, and time and time again I get downright giddy over how cute they are.
It's also been a fantastic way to test new cheesecake recipes out on my neighbors, because I can save 1 for my family and pass out the other 3 for some serious recipe research.
I've come to rely on a few choice neighbors' palates and I gotta tell ya, they aren't sad about this responsibility one bit.
Last Christmas I made up 8 of these for a fun little Christmas game. We delivered one to my most loyal cake tester and then asked her who she'd like us to bring one to next. We then delivered that cheesecake and asked this person who she'd like us to gift one to, and so on.
It was the most memorable, heartwarming activity we did all month and my kids still ask to do it every time they see me making cheesecake.
For our giftees to hear that someone had chosen them to be the recipient of a cheesecake brought so many smiles and warm feelings — it gives me chills to even reminisce on it. Then, of course, they got the fun of picking the next recipient and the cozy Christmas feelings soared through the roof.
I loved this idea so much that I decided to share it with you all this year, so you might go “cheesecake caroling” in your communities as well.
I'm going to shamelessly beg you that if you do this you absolutely must come back and tell me all about it in the comments below or share a picture with me on Instagram. Don't forget to tag me at #marcitidbits so I get to see your pictures!
To clarify, this recipe doesn't have to be just for gifting! I can't tell you how many times someone has said to me, “I want to make one of your cheesecake recipes, but I don't need the entire thing.”
Solution: make minis, eat one, freeze the others. Problem solved!
Today's cheesecake recipe is my go-to Vanilla Cheesecake. It's a lighter, less dense cheesecake that I find most people are very happy with. Whenever I create new flavors, I always start with this recipe as my base. It has never failed me — I love it so much!
Today we're going to cover:
- How to make mini cheesecakes
- Topping options
- Gifting ideas
Let's do this!
WHY YOU WILL LOVE INSTANT POT MINI CHEESECAKES
- BEST CHEESECAKE TEXTURE: This is my favorite basic recipe! The addition of yogurt keeps the texture light and it has the perfect amount of sweetness, making it delicious all on its own or the perfect blank canvas for your favorite cheesecake toppings.
- COOK FOUR AT A TIME: Four mini cheesecakes will fit in a 6-quart pot at once. No need to do them in batches.
- CUTE TO THE MAX: Mini is always cuter and that applies to cheesecake too. Decorating these is so much fun!
- WILL MAKE YOU A HERO: If you thought your neighbors already loved you before, just wait for the praise that falls upon your house after you gift them one of these! Works on neighbors that don't exactly appreciate you too 🙂
- PERFECT FOR GIFTING: Christmas, birthdays, new moms, illnesses, Valentine's Day, just-for-the-heck-of-it days . . . these cheesecakes are here for all of it!
HOW TO MAKE MINI CHEESECAKES IN THE PRESSURE COOKER
- Prepare the crust and press into 4 mini springform pans
- Prepare the filling and divide equally into the pans
- Cover with foil and stack them inside the pressure cooker to cook
TIPS FOR SUCCESS
- MINI SPRINGFORM PANS: I have not used any other pans to cook these minis, but I do believe these mini springform pans are the way to go. They are the PERFECT size for a 6-quart pot and since they have an outer ring, they can easily be removed from the pan base for serving or gifting. I bought two sets of this Wilton brand, but I did some research for you and also found this four-pack that has good reviews. I suspect 6-ounce ramekins would also work, but I believe it would get really messy if you tried to remove them from the ramekin. If you plan on serving them from the ramekin, however, I think this would work great. I'm guessing if you go the ramekin route, this recipe will make 6 cheesecakes.
- BEST COOKIE FOR THE CRUST: I've tried them all — graham crackers, Nilla wafers, gingersnaps, etc. — and my favorite cookie crust goes to Oreos. They keep some texture and deliver big on flavor. Golden Oreos are my all-time favorite.
- THE TRIVET: To fit all of the springform pans inside the pot, you need a short trivet, like the one that comes with most Instant Pots. If the pans aren't fitting width-wise, you just need to turn them until the ring latches are in a position that will allow two pans to fit side by side.
- COVER WITH FOIL TO COOK: I typically don't bother covering my cheesecakes when I cook them, but the bottom cheesecakes get a lot of moisture dripped into them as they cook. For this recipe, I do suggest covering each of them with foil.
- CHILLING WITH RING VS. NO RING: A responsible cook would tell you that you should chill these cheesecakes with the ring on because this will keep the cheesecake from cracking. So I will advise you to do this if you don't want to risk that happening, buuuutttt . . . I prefer to let them cool for about an hour at room temperature, then I take the ring off and let them chill another 3 hours in the fridge. I prefer this method because it allows the crust to dry out a bit and stay crunchy instead of becoming soft from all of the moisture. As far as the minis go, I haven't had one crack yet, so if you're willing to risk it for a crunchy crust, go ahead and chill it with the ring off.
- OVERNIGHT CHILL: Cheesecake always tastes best after it's chilled overnight in the fridge, I promise!
HOW TO STORE, REHEAT, AND FREEZE
- STORE: Once the cheesecakes have chilled through (about 4 hours in the fridge), store them in a sealed container or gently cover them with plastic wrap. They can be stored in the fridge up to 4 days before the crust starts getting too soft.
- FREEZE: Wrap chilled cheesecake in plastic wrap and place inside a freezer-safe container for up to 3 months. To eat, place in the fridge overnight.
MAKE AHEAD TIPS
Blend cookie crumbs up to a week in advance. I like to blend 2 packages at a time and store the crumbs in the freezer for future cheesecakes.
The cheesecakes can be made up to 4 days ahead of time, but if you're gifting them, I would suggest delivering them by day 2.
MINI CHEESECAKE GIFTING IDEAS
- GIFTING BOXES: I love gifting these in brown or white bakery-type boxes with the see-through window on top. It's an easy and cute way to gift a pretty cheesecake. Be advised, though, the crust has butter in it, so it can soak into the cardboard. If you go this route, I suggest placing your cheesecake on top of one of these mini grease-proof cake boards or something similar.
- SEE-THROUGH PLASTIC BOX: I love this option because it's cheap and the perfect way to display the entire cheesecake. It doesn't hurt to have a cake board for this option, but the crust isn't going to soak into the plastic the way it will with the cardboard boxes.
- INVERTED BOWL: Around the holidays I often find small glass gifting bowls in the holiday section. I place the cheesecake on the lid, then invert the bowl over the cheesecake. This works great because it looks cute and it protects the cheesecake. It's also great because it's airtight and the cheesecake will stay fresher longer.
- FOIL PANS: Perhaps my least “pretty” option, but the most accessible and functional are round foil pans with dome lids. These are great because they can be easily found at any grocery store, they're greaseproof, and they seal shut.
TOPPING IDEAS FOR CHEESECAKE
- SWEETENED WHIPPED CREAM: Spread over the top or pipe it on to make it extra cute.
- CHOCOLATE: Ganache, syrup, shavings, curls, sprinkles, chips — anything chocolate will work!
- CARAMEL: You can make homemade caramel sauce or go with a jar of storebought. A can of dulce de leche is also delicious.
- FRUIT: Use fresh fruit like sliced mangos, strawberries, raspberries, or blackberries, or make a compote/fruit sauce — this Strawberry Sauce would be perfect. Blueberry sauce is also a favorite.
- CURD: Lemon curd is the most common, but any tart fruit curd will work.
- SOUR CREAM TOPPING: This is a simple, much-loved topping. Just mix 1 1/4 cup of sour cream with 2 tablespoons of sugar and a teaspoon of vanilla extract. You can also use yogurt instead of sour cream.
- NOTHING: Some cheesecake purists out there will tell you this cheesecake doesn't need one single thing on it 🙂
This is my favorite basic recipe, so feel free to play with it to make it your own!
- CRUST: Instead of Golden Oreos, use regular Oreos (or any one of their flavors) or try vanilla wafers, Nutter Butters, graham crackers, etc.
- MAKE IT CHOCOLATE: Instead of 2 tablespoons of flour in the cheesecake batter, use 2 tablespoons of cocoa powder.
- TOPPINGS: Feel free to pick from any of the toppings above to make it your perfect variation.
- TRY ALL THE TIDBITS CHEESECAKES: I've made mini versions of just about every cheesecake on my blog and they all work perfectly! Each recipe can be used to make 4 minis.
I can't wait to hear what you do with your mini cheesecakes!
Whether you're gifting them or stocking your freezer with goodies, I promise they are going to be a sparkly moment of joy in your day.
And if you happen to join our tradition of “Cheesecake Caroling”, let me know how it goes!
MORE INSTANT POT CHEESECAKE RECIPES
- Hot Chocolate Cheesecake with Marshmallow Ganache
- Peppermint Cheesecake
- Funfetti Cheesecake
- White Chocolate Lemon Cheesecake
TOOLS/INGREDIENTS USED TO MAKE INSTANT POT MINI CHEESECAKES
- Instant Pot
- Mini Springform Pans: I bought two sets of this Wilton brand, but this Set of Four also has great reviews.
Instant Pot Mini Cheesecakes plus Topping Ideas plus Gifting Ideas!
Mini Instant Pot Cheesecakes are perfect for individuals or for gifting. Add your favorite toppings!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours
- Yield: 4 1x
- Category: Dessert
- Method: Pressure Cooker
- Cuisine: American
- 1 ½ cups Golden Oreo or Vanilla Wafer crumbs
- 3 tablespoons butter, melted
For the Cheesecake Filling
- 2 (8 ounce) packages cream cheese at room temperature
- ½ cup sugar
- ½ cup greek yogurt, whole or 2%
- 2 tablespoons white flour
- 2 teaspoons vanilla extract
- 2 eggs at room temperature
- Whipped cream, strawberry sauce, peach compote, triple berry sauce, chocolate ganache, sour cream or yogurt topping, canned pie filling, caramel sauce, lemon curd, fresh fruit, etc.
- Spray 4 (4-inch) springform pans with nonstick cooking spray (can skip this step if the pans are nonstick).
- For the Crust: Stir cookie crumbs and melted butter together. Divide into the 4 pans and press it evenly across the bottom. Place in the freezer to set while you make the cheesecake filling.
- For the Cheesecake Filling: Cream the cream cheese and sugar with a handheld mixer until very smooth, scrape the bowl and mix again.
- Add Greek yogurt, flour, and vanilla extract; mix until smooth, scraping the sides at least once to make sure everything is well incorporated.
- Add eggs and use a hand mixer to barely combine, about 5 seconds, then stir in the rest of the way with a spatula.
- Remove the pans from the freezer and divide the cheesecake mixture evenly into the pans. Cover each pan with foil.
- Add 1 cup of water to the pressure cooker pot and place trivet inside (see notes on trivet).
- Place 2 pans on top of the trivet. It’ll be snug, but they’ll fit! Stack the final 2 pans on the edges of the bottom pans.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 10 minutes.
- When pressure cooking is complete, turn the pressure cooker off. Let pressure release naturally — this will take about 10-15 minutes.
- Remove pans from pressure cooker and place on a cooling rack. Remove the foil, being careful not to let the water drip onto the cake. Let it cool on a cooling rack for about an hour.
- Place cheesecakes in the refrigerator and chill for at least 4 hours. If you won’t be eating them at this point, cover them and store in the fridge until you’re ready to serve.
- To serve, remove the ring, then either add your desired toppings or slice and serve with toppings on the side.
- It’s best to chill the cheesecake with the ring intact because this will help prevent cracks on top. However, in all honestly, I break this rule. I prefer to take the ring off after it’s been on a cooling rack for an hour, then I place it in the fridge to chill the rest of the way. This allows the crust to dry out a bit and have more crunch, which I like. You choose whatever works for you!
- I typically don’t cover cheesecakes with foil, but I do in this recipe because the bottom two get a lot of moisture in them from the top two pans. If you don’t want to cover them, just use a paper towel to soak up any water in the pans after they’re cooked.
- My opinion is that Golden Oreos make the best crust, but you can also use regular Oreos, graham crackers, vanilla wafers, Nutter Butters, Gingersnaps, etc.
- These pans fit tightly, so they need to sit on a trivet that will allow them the full width of the pan. I use the short metal trivet that came with my Instant Pot for this.
- See post for topping ideas.
- See post for ideas on how to package and gift the cheesecakes.
Keywords: Instant Pot Cheesecake, Mini Cheesecake, Cheesecake Gifts
Welcome! I’m Marci, wife to my motorcycle dream man and mother of 3. I have a passion for creating and cooking delicious masterpieces in my kitchen and am ecstatic to share my discoveries on TIDBITS! I like my food tasty, wholesome, memorable, and always, ALWAYS followed by dark, salty chocolate.