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
- 1/4 cup white sugar
- 1 tsp vanilla
- 1 egg
- 6 oz raspberries (plus more for garnish)
- 1/4 cup white sugar
- 3 Tbsp water
- 1 1/2 tsp lemon juice
- 1/2 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