Description
Mini crustless pumpkin cheesecakes cooked quickly in your pressure cooker.
Ingredients
Scale
- 8 oz cream cheese, room temperature
- 1/2 cup brown sugar
- 2/3 cup pumpkin puree
- 1 tsp vanilla
- 1/2 tsp pumpkin pie spice
- 1/8 tsp salt
- 1 egg
- 2 Tbsp flour
- Optional: 1/4 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