Instant Pot Cheesecake Bites

Cheesecake is one of my favorite desserts. I love the crumbly crush, the sweet and creamy filling, and the variety of toppings you can use. It’s such a customizable dessert! I recently tried my hand at cheesecake bites made in an Instant Pot and let me tell you, they did not disappoint. They had the perfect texture, were just the right size to satisfy a craving, and took very little time to make.

Please note, you will need not only an Instant Pot but also an Instant Pot Silicone Egg Bites Mold to make either of these recipes.

My first batch was Instant Pot Oreo Cheesecake Bites. This is the easiest cookies and cream dessert you will ever make. The “crust” is one Oreo and the filling has crushed Oreos mixed in. I could eat each and every cheesecake bite from this recipe in one sitting. Delicious!

The recipe can be found here.

I think it’s easiest to use a stand mixer for the recipe, but a hand mixer will also work just fine. Add the cream cheese to the bowl of a stand mixer and beat at medium speed until smooth. I like to use the whisk attachment to do this.

Add the sugar and vanilla and continue to beat until combined. Then add the egg and beat until combined.

Add the sour cream and salt and beat until combined.

Add 3 Oreos to a Ziploc bag and place it on top of a towel on the counter. Use a rolling pin or the palm of your hand to smash the Oreos. The towel helps absorb some of the shock and will prevent the bag from tearing. Add the crushed Oreos to the bowl and mix to combine with a spoon.

Spray the egg bite mold with cooking spray. Then divide the batter among the 7 molds, filling about ¾ of the way. Make sure to not overfill the molds because you still need to add the “crust”.

I overfilled mine the slightest amount and they came out a little lopsided. Not bad for a first attempt and they tasted great but next time I’ll make sure to use a little less batter in each mold.

Top each mold with one Oreo cookie. This is the crust of your cheesecake.

Tightly cover the silicone mold with aluminum foil. This will help keep any moisture off the cheesecake. Place the silicone mold in the trivet (this should have come with your Instant Pot). Add one cup of water to the Instant Pot, then lower the trivet into the Instant pot and close the lid. Make sure the valve is set to the sealed position.

Pressure cook on high for 20 minutes. Let the pressure release naturally when done. You do not need to quick release any pressure. Once the pin drops you can remove the lid and lift out the trivet.

Leave the cheesecake bites in the mold. They need to chill and firm up before removing. Place the silicone mold in the fridge (keep the aluminum foil on) for at least 4 hours but it’s OK if they chill overnight.

When ready to enjoy, push from the bottom of each mold to remove the cheesecake bites. Serve chilled. You can sprinkle additional crushed Oreos on top of each bite if you have any leftover cookies. Store leftovers in the fridge.

The recipe can be found here.

My second batch was Instant Pot Cherry Cheesecake Bites. This is a classic cheesecake recipe with pie filling on top. You can switch up the pie filling to raspberry, blueberry, apple, etc. or use a combination of different toppings. I love how simple these are to make and the taste is incredible!

The recipe can be found here.

Spray the egg bite mold with cooking spray.

In a small bowl, combine the graham cracker crumbs, melted butter and 1 Tbsp sugar. Add about 1-2 Tbsp of the mixture into each mold and press down. This is the crust for the cheesecake.

I think it’s easiest to use a stand mixer for the rest of the recipe, but a hand mixer will also work just fine. Add the cream cheese to the bowl of a stand mixer and beat at medium speed until smooth. I like to use the whisk attachment to do this.

Add the sugar and vanilla and continue to beat until combined. Then add the egg and beat until combined.

Divide the batter among the 7 molds, filling about ¾ of the way. Make sure to not overfill.

I learned my lesson from my first back of Instant Pot Oreo Cheesecake Bites. I filled the molds a little too full and although the cheesecakes tasted great, the “crust” was lopsided. I used slightly less batter with this batch.

Pressure cook on high for 5 minutes. Let the pressure release naturally when done. You do not need to quick release any pressure. Once the pin drops you can remove the lid and lift out the trivet.

When ready to enjoy, push from the bottom of each mold to remove the cheesecake bites.

There is a sour cream topping I like to add to each of my cheesecake bites, but this step is completely optional. They are great with or without the extra topping. If you do choose to make the topping, combine the sour cream, 1 Tbsp sugar, and 1 Tsp vanilla in a small bowl. Spoon the topping over each cheesecake bite.