Instant Pot Raspberry Cheesecake Bites—mini cheesecakes with a fresh raspberry sauce made in your Instant Pot. A luscious dessert for any occasion.
Instant Pot Raspberry Cheesecake Bites
My daughter’s favorite dessert in the world is cheesecake. She is always begging me to make it and I, of course, am always putting her off. Cheesecake just seems so hard to get right and it seems to take forever.
Not anymore! These cheesecake bites are easy to make and easy to get right. No cracking on the top of the cheesecake. Less time to cook since they are small and less time to refrigerate too.
My daughter was in heaven and, to tell you the truth, I was too. They were so good! Make these instant pot cheesecake bites this weekend! They are luscious and creamy.
How to make Instant Pot Raspberry Cheesecake Bites:
Making Instant Pot cheesecake bites isn’t hard. It does take a bit of time because of the cooling and refrigeration that are needed. Ideally you would make these several hours or a day before you wanted to serve them. Here are the steps to make cheesecake bites:
- Make a graham cracker crumb mixture for the crust and press it firmly into the bottom of the silicone molds.
- Beat the cream cheese filling and spoon it into the graham cracker crusts.
- Pressure cook the cheese cake bites for 8 minutes with a 10 minute natural pressure release. Cool on the counter for 30 minutes and then refrigerate until set.
- Make a fresh raspberry topping and spoon it over the top of the chilled cheesecake bites.
- Eat and enjoy! Try to hide a few from the kids so you can have an extra one later.
Helpful notes about Instant Pot raspberry cheesecake 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 sugar and vanilla and beat until creamy again. Add in an egg 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 cheesecake bites is to refrigerating them for a couple of hours, at least. Cheesecake will taste so much better if you give it some time in the fridge. Don’t try to remove the cheesecake bites from the molds until they are cooled completely.
Freezing Instant Pot cheesecake bites: Cheesecake is freezable. If you’re lucky enough to have leftovers you can freeze them in an airtight container for another day.
I only have one egg bite mold, can I halve this recipe? This recipe makes 14 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 strawberries instead of raspberries? Yes! In the place of raspberries you can definitely use strawberries. You can get creative with whatever topping you like best. Lemon curd, chocolate sauce, oreos, cherry pie filling and blueberries are all good options.
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 can I use instead of graham crackers? You can use chocolate graham crackers, vanilla wafers, oreo crumbs, cold cereal or even pretzels.
What equipment do I need to make Instant Pot raspberry cheesecake bites recipe? You’ll need a 6 or 8 quart electric pressure cooker, 1 or (ideally) 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 Chocolate Chip Muffin Bites
- Instant Pot Meatloaf Bites
- Instant Pot Egg Bites
Mini cheesecakes with a fresh raspberry sauce all made in your Instant Pot. A perfect dessert or treat for any occasion.
- 7 rectangle graham crackers
- 1 Tbsp white sugar
- 2 Tbsp melted butter
- 1 (8 oz) package of cream cheese, room temperature
- ¼ cup white sugar
- 1 tsp vanilla
- 1 egg
- 6 oz raspberries (plus more for garnish)
- ¼ cup white sugar
- 3 Tbsp water
- 1 ½ tsp lemon juice
- ½ tsp vanilla
- Pinch of salt
- 1 Tbsp cornstarch + 1 Tbsp water
- Make the crust: Place the graham crackers into a ziploc bag and mash them with a rolling pin until they are crumbs. This should be about ½ cup of graham cracker crumbs. Pour the crumbs into a medium bowl and then stir in the sugar and melted butter. Spray 2 silicone egg bite molds* lightly with non stick cooking spray. Then use a tablespoon measuring spoon to add 1 Tbsp of the crumb mixture into each of the molds. Mash the crumbs down with the back of the spoon.
- Make the filling: In a medium mixing bowl or in a stand mixer add the cream cheese. Beat it until it is smooth. Add in the sugar and the vanilla. Beat until smooth. Add in the egg and beat until barely incorporated. Spoon the filling into each of the molds evenly.
- Cook the cheesecake bites: Add 1 cup of water into the Instant Pot liner. Lay a paper towel over the top 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. 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.
- Refrigerate: Cool the cheesecake bites on the counter for 30 minutes and then place in the refrigerator for another 2-8 hours to set completely.
- Make the raspberry sauce: Turn your cleaned Instant Pot to saute setting. Add in the raspberries, sugar, water and lemon juice. Mash the raspberries. Cook until mixture comes to a boil, stirring often. In a small bowl stir together the cornstarch and water until smooth. Stir the mixture into the boiling raspberry sauce. It will thicken up almost immediately. Remove the liner from the pot and stir in the vanilla and salt. Allow the sauce to cool and then store in an airtight container in the refrigerator until ready to use.
- Assemble and serve: After cheesecakes have been refrigerated carefully pop them out of the molds. I used a butter knife to go around the edges and loosen them up. Place on a platter. Then drizzle a tablespoon of the raspberry sauce over each of the cheesecakes. Then top each of the cheesecakes with an additional raspberry.
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.
Store leftovers in an airtight container in the fridge for up to days, or you can freeze these cheesecake bites.
- 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.