Instant Pot Cherry Cheesecake Bites

Ingredients:

Directions:

1. Spray the egg bite mold with cooking spray.
2. In a small bowl, combine the graham cracker crumbs, melted butter, and 1 Tbsp sugar. Add about 1-2 Tbsp of the mixture to each mold and press down to make a crust.
3. Add the cream cheese to the bowl of a stand mixer and beat at medium speed until smooth.
4. Add ½ cup sugar and 1 tsp vanilla and beat until combined.
5. Add the egg and beat until combined.
6. Divide the batter among the 7 molds. Fill each about ¾ of the way, make sure to not overfill.
7. Tightly cover the silicone mold with aluminum foil. Place on the Instant Pot trivet.
8. Add one cup of water to the Instant Pot. Lower the trivet in and set the cover in place. Make sure the valve is set to the sealed position.
9. Pressure cook for 5 minutes on high pressure. Let the pressure naturally release when done. Do not quick release. Let the pin drop naturally. Then remove the lid and lift out the trivet.
10. Leave the cheesecake bites in the mold. Place the silicone mold (still covered with aluminum foil) in the fridge for at least 4 hours but up to overnight. This will allow the cheesecake to chill and set.
11. Push up from the bottom of each mold to remove each cheesecake bite.
12. Make the topping by combining the sour cream, 1 Tbsp sugar, and 1 Tsp vanilla in a small bowl. Spoon the topping over each cheesecake bite. Then add some of the cherry pie filling to the top of each cheesecake bite.
13. Serve chilled and enjoy! Store any leftovers in the fridge.

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