Instant Pot Pumpkin Bites—mini crustless pumpkin cheesecakes cooked quickly in your pressure cooker.
Instant Pot Pumpkin Bites
Fall is officially here! Break out all the pumpkin recipes! These bites remind me of the pumpkin chiffon pie my grandma makes every year for Thanksgiving dessert. Lighter in color, creamier and not as strong as pumpkin pie.
If you’re a fan of pumpkin cheesecake you’ll love these Instant Pot pumpkin bites! Basically it is pumpkin cheesecake filling cooked in silicone egg bite molds. Because they don’t have a crust these bites only have 97 calories per serving and they are quick to make. If you love pumpkin and chocolate together add in a handful or two of chocolate chips!
Tips to make the best Instant Pot Pumpkin Bites:
Don’t overbeat the egg: The key to getting a creamy cheesecake filling is to start with cream cheese that is at room temperature. Beat the cream cheese until it’s completely creamy and then add in the brown sugar, pumpkin puree, vanilla, pumpkin pie spice and salt and beat until creamy again. Add in an egg and flour and mix on low until the egg is barely incorporated. If you beat the egg too much it can lead to cracking.
Prevent condensation dripping onto the cheesecake bites: If you don’t cover your molds the cheesecake will have a lot of moisture on the top of it. I placed a paper towel over the mold and then covered with foil. The paper towel helped soak up the excess liquid. If you have a pressure cooker safe lid you can use that in the place of the foil, but I would still use the paper towel under the lid.
Refrigerate: Unfortunately, one of the steps to getting perfect pumpkin cheesecake bites is to refrigerating them for a couple of hours. Cheesecake will taste so much better if you give it some time in the fridge. Don’t try to remove the pumpkin cheesecake bites from the molds until they are cooled completely.
Freezing Instant Pot pumpkin bites: Cheesecake is freezable. If you’re lucky enough to have leftovers you can freeze them in an airtight container for another day.
Can I make homemade pumpkin pie spice? Of course! It will be much cheaper than buying it too. Here’s how:
Homemade Pumpkin Pie Spice
- 4 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
Mix all ingredients. Store in an airtight container in a cool, dry place up to 6 months.
I only have one egg bite mold, can I halve this recipe? This recipe makes 14 pumpkin cheesecake bites. You will need two molds to make my full recipe. I used 2 of these Instant Pot Silicone Egg Bites Pans*. However, if you only have one egg bite mold you can halve this recipe. Keep the amount of water in the bottom of the Instant Pot the same. Halve all other ingredients (for the egg, just use an egg yolk). Pressure cook for the same amount of time as stated in the recipe.
Can I use fat free cream cheese or Neufchâtel? I haven’t tried this recipe with a lower fat option. It might “turn out” but I don’t think it will taste nearly as good!
What Equipment Do I Need To Make Instant Pot Pumpkin Bites Recipe?
You’ll need a 6 or 8 quart electric pressure cooker, 2 egg bites silicone molds and a trivet with handles. Here are links to the equipment that I used:
What Else Can I Make With My Silicone Egg Bites Molds?
I have some other great ways to use your silicone molds. Try these other recipes as well!
- Instant Pot Churro Bites
- Instant Pot Pancake Bites
- Instant Pot Meatloaf Bites
- Instant Pot Egg Bites
- Instant Pot Raspberry Cheesecake Bites
More Pumpkin Recipes from 365 Days…
11 Instant Pot And Slow Cooker Pumpkin Recipes
Instant Pot Pumpkin Pie Steel Cut Oatmeal
Instant Pot Pumpkin Chocolate Chip Breakfast Cake
Easy Nutella And Pumpkin Éclair Dessert
Chocolate Drizzled Pumpkin Cookies
Pumpkin Chocolate Chip Cookie Bars With Cream Cheese Frosting
Instant Pot Pumpkin Bites
- Prep Time: 20 minutes
- Cook Time: 8 minutes (plus 10 minute NPR)
- Total Time: 28 minutes
- Yield: 14 pumpkin bites 1x
Description
Mini crustless pumpkin cheesecakes cooked quickly in your pressure cooker.
Ingredients
- 8 oz cream cheese, room temperature
- ½ cup brown sugar
- ⅔ cup pumpkin puree
- 1 tsp vanilla
- ½ tsp pumpkin pie spice
- ⅛ tsp salt
- 1 egg
- 2 Tbsp flour
- Optional: ¼ cup mini chocolate chips
Instructions
- Spray two egg bite molds* with non-stick cooking spray.
- In a medium mixing bowl or in a stand mixer add the cream cheese. Beat it until it is smooth. Add in the brown sugar, pumpkin puree, vanilla, pumpkin pie spice and salt. Beat until smooth. Add in the egg and flour and beat until barely incorporated. If desired fold in chocolate chips
- Spoon the filling into each of the molds evenly, about 1 ½ to 2 Tbsp of batter per mold.
- Lay a paper towel over the top of each of the eggs bites molds and then cover tightly with foil. Place one of the molds on top of a trivet with handles* and then place the other mold on top.
- Pour 1 cup water into the bottom of the Instant Pot. Lower the trivet with the molds on top into the bottom of the Instant Pot.
- Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 8 minutes. When the time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid. Carefully remove the foil and paper towels from the molds.
- Cool the cheesecake bites on the counter for 10 minutes and then place in the refrigerator for another 2-8 hours to set completely.
- Remove from molds: After cheesecakes have been refrigerated carefully pop them out of the molds.
- Serve and enjoy. Top with whipped cream, if desired. Store leftovers in an airtight container in the refrigerator for 2-3 days. Or freeze for up to 3 months.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*.
- Category: Dessert
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
I’ve made these twice now. The first batch I made and used a vegan cream cheese (Tofuti) for a friend that is dairy intolerant. Not my favorite taste with that substitute, perhaps there’s a better for a future try.
My second go around was per the ingredients above but I added a twist and so pleased with how they turned out. I crumbled graham crackers and sprinkled on top of the bites before putting in the IP. The crust held up and gives these delicious bites that little extra I love in a pumpkin pie. Top with a hearty helping of whip topping and well…yum. I’m definitely going to have to get in some extra runs after eating most of these by myself.
★★★★★
Wow I love the idea of the graham cracker crumbs! Great idea!
Karen my bits turned out soft and dowy Like # 5 picture the did come out formed but tasted like Dow what did I do wrong
Did you put them in the refrigerator for 2 hours?
Want to try this recipe for sure. Can I use my silicone muffin baking cups as I don’t have two bite molds?
I think the muffin cups would work. Although they are probably larger so you may need to increase the cooking time.
Thanks Karen. I think what I would do is use the 1 bite mold I have and measure the amount of batter I place in each one then put that same amount in each muffin cup. Does that make sense?
Yes got it. That should work!!
Mine didn’t rise when I halved the recipe according to the directions, any ideas? Thanks!
They don’t really rise since it’s cheesecake.
oh I definitely gotta try these!! I’m a pumpkin pie freak! I have a semi-related question, tho…since this is basically a custard, could I use the same cooking instructions with the recipe for one of those “impossible” baking mix coconut pies? (I asked on my IP FB group but only got likes and shares…no suggestions! lol) Thanks so much!
★★★★★
Hi Valerie, what are baking mix coconut pies??? I am not familiar! Sounds good though.
:O you’ve never had an impossible coconut pie?? omigoodness, they’re fantastic, its:
1 cup flaked or shredded coconut, 3/4 cup sugar, 1/2 cup baking mix, 1/4 cup butter or margarine, softened, 2 cups milk, 1 1/2 tsps vanilla, 4 eggs
Mix it all in a bowl (or my Mom used to blend all but the coconut in the blender, then added the coconut) pour it into a pie plate and bake @ 350 for 50-55 minutes until custard is set and top is golden brown. The baking mix “magically” settles to the bottom as a soft crust and the center is a coconutty custard, with toasty coconut on top. Now, I know the tops wouldn’t be toasty if I could make these in the the IP in the egg bite cups, but they’d still be awesome as coconut custard bites! What do you think? Would your cooking instructions work for these? 😀
Wow this sounds magical! I want to try! When you say baking mix do you mean bisquick or something like that? I am really not sure how it would go in the IP. I’ll have to try!
Yep, bisquick is what I meant 😁 ooo, yes please try it and let us know how it goes! In the meantime, I’ll be trying out the pumpkin bites 🧡
I am totally intrigued! I want to try it!
Can I bake in regular oven? Don’t have an instant pot. How would I modify?
Yes I’m sure you could bake in the oven. I don’t know what cooking time or oven temp though! I am not an oven expert especially when it comes to cheesecake.
These sound so yummy! Can I double the ingredients….would they still fit in the bites mold? If so would the cooking time need to be adjusted?
I used 2 egg bites molds for this recipe. If you double the amount you might have to work in batches. 2 at a time.
These sound so good. I happen to have all the ingredients so I am going to make these today. 😊
Enjoy!
Are you doing low pressure or high pressure for the cook?
I used high pressure.
Can you use canned pure pumpkin instead of purée?
It’s the same thing so yes
Yep! Canned pumpkin, pumpkin puree…just not pumpkin pie filling.
Hi Karen,
I’m a big fan of yours, so first of all, thank you thank you for all the yummy recipes. I made this and added 1/4 cup mini chocolate chips to recipe, but followed the rest exactly as written. The outcome was this: Mine did not come out well formed and I thought too mushy in consistency. What would you recommend I do to firm them up a bit? My guests thought they tasted great, , but I was disappointed in the texture. Any ideas? Need to make them again later today for tomorrow’s event and want them to be perfect. Thank you!
-Stephanie
Did you refrigerate for 2 hours?
I had these same issues after trying these last night, and I refrigerated them overnight – you definitely can’t pick them up with your hand to eat and they’re not as “solid” as the picture. that could also be because mine stuck a bit even with the spray so they’re not smooth like the picture either after unmolding! 😀 Or, maybe I needed to wait longer than 10 minutes before popping them in the fridge as they were still kinda warm. Maybe I need an extra minute of cooking? I assume this is packed brown sugar, right?
Actually, I did do one thing different now that I’m thinking about it – used neufchatel instead of full-fat cream cheese! Maybe that mattered here. I would say mine is more mousse consistency than cheesecake consistency after having a couple (still tasty though!)
Hmmm, maybe that was it! I haven’t tried with anything but full fat. So I can’t say for sure.
You could try adding 2-3 more minutes to the cooking time. That may help. You could also add 1 more Tbsp flour.