Mini Cheesecake Bites: Easy Instant Pot Recipe for Perfect Desserts

Mini Cheesecake Bites are a simple and tasty dessert recipe perfect for parties or everyday treats. These mini cheesecakes, made with a crisp graham cracker crust and a creamy, caramel-filled center, use basic ingredients like cream cheese, sugar, eggs, and buttery graham crackers.

The recipe takes advantage of the Instant Pot, making it easy to serve up bite-sized sweets that always turn out smooth and rich.

The step-by-step instant pot cheesecake recipe shows how to prepare the crust, mix the batter, and pressure cook for quick, no-fuss results.

Each cheesecake bite comes out ready for toppings, like extra caramel sauce or your favorite fruits.

This instant pot mini cheesecake offers a fun way to enjoy classic dessert recipes in a new, bite-sized format.

What Are Cheesecake Bites?

Cheesecake bites are small, creamy desserts inspired by classic cheesecake but made in miniature form.

These treats have a buttery graham cracker crust and a rich filling of cream cheese, sugar, eggs, and vanilla.

• Made in a mini muffin tin or silicone egg mold
• Perfect size for a quick snack or party tray
• Easy to customize with toppings like caramel, dulce de leche, or fruit

Mini Cheesecakes	Instant Pot Cheesecake Bites	Pressure Cooker Cheesecake Bites
Two-bite size	Made using pressure cooker	Uses trivet and egg molds
Classic or Oreo base	Soft and creamy texture	Chilled before serving
Crust + filling	Quick cook time	Easy to store and serve

Making instant pot mini cheesecake bites is simple: add the crust, fill with the cheesecake mixture, pressure cook, and chill before topping.

Enjoy these bite-sized desserts cold, straight from the refrigerator.

What Can I Put On Top of Mini Cheesecakes?

There are many tasty options for mini cheesecake toppings.

These make each bite more exciting and can be switched up for any occasion or taste.

• Caramel sauce or dulce de leche
• Cherry or apple pie filling
• Blueberry sauce
• Fresh fruit like raspberries, strawberries, or peaches
• Whipped cream

For a chocolate twist, try a drizzle of chocolate fudge, melted chocolate chips, or even mini chocolate chips on top.

Those who enjoy a bit of crunch can add candied nuts or crushed cookies like Oreos.

Here’s a quick table of fun topping ideas:

Sweet Sauces	Fruity Toppings	Crunchy & Creamy
Caramel, Dulce de Leche	Cherry or Apple Pie Filling	Candied Nuts, Crushed Cookies
Chocolate Fudge	Blueberries, Raspberries	Mini Chocolate Chips
Melted Chocolate	Pineapple, Peaches	Whipped Cream, Sour Cream Topping

Cookie butter, chopped candy bars, extra graham cracker crumbs, or even a spoonful of fruit salad (drained) can be added for more flavor.

Each bite-sized cheesecake can be topped differently to match what people like most.

Instant Pot Mini Cheesecake Bites Ingredients

For these mini cheesecake bites, the base uses 11 whole graham crackers crushed into fine crumbs, mixed with 4 tablespoons melted butter for a buttery graham cracker crust.

The creamy cheesecake filling blends 24 ounces cream cheese at room temperature, 3/4 cup sugar, 1 teaspoon vanilla extract, and 2 large eggs for a smooth texture.

1 3/4 cups caramel sauce or dulce de leche is also added, divided for both the filling and topping.

Using room temperature ingredients helps create a lump-free, creamy cheesecake batter.

Ingredient	Amount
Graham crackers	11 whole
Butter (melted)	4 tablespoons
Cream cheese (room temp)	24 ounces
Sugar	3/4 cup
Vanilla extract	1 teaspoon
Caramel sauce/dulce de leche	1 3/4 cup (divided)
Eggs	2 large

How to Make Instant Pot Cheesecake Bites

Making cheesecake bites in an Instant Pot is straightforward and gives smooth, creamy results.

Start by preparing the crust.

Put 11 whole graham crackers in a sealed gallon Ziploc bag and crush them with a rolling pin until fine.

Mix these with 4 tablespoons of melted butter in a bowl.

Scoop about 1 1/2 tablespoons of this mixture into each silicone mold cavity and press firmly.

This step ensures a solid base for every cheesecake bite.

Next, focus on the cheesecake mixture.

Using a hand mixer or stand mixer, beat together 24 ounces of room temperature cream cheese, 3/4 cup sugar, 1 teaspoon vanilla extract, and 3/4 cup caramel sauce or dulce de leche.

Once this mixture is smooth, add two large eggs and beat until just blended.

For even results, use a cookie scoop to add 3 tablespoons of this filling on top of the prepared crust in each mold.

If the cream cheese and eggs are at room temperature, the batter will be smooth and without lumps.

Prepare the Instant Pot by adding the trivet to the bottom of the pot and pouring in 1 cup of water.

Cover the filled molds first with a paper towel, then with aluminum foil, to trap steam and avoid moisture dripping onto the cheesecakes.

Layer the molds in the Instant Pot using the trivet as a base.

Close the lid, secure the valve to sealing, and set the electric pressure cooker to high pressure.

Pressure cook the molds for 6 minutes (or 4 minutes if only one mold is used).

When the timer ends, let the pressure release naturally for 10 minutes, then turn the valve to venting to release any remaining pressure.

With oven mitts or silicone grips, take out the molds and place them on a cooling rack for 10 minutes.

Next, refrigerate the cheesecake bites for at least 60 minutes (or freeze for about 45 minutes) until fully chilled.

Remove from molds and serve cold.

Add the rest of the caramel sauce or your favorite toppings.

For best results, always use cooking spray on the molds before pressing in the crust.

Equipment	Why it’s Needed
Instant Pot	For pressure cooking
Trivet	To elevate molds in pot
Silicone Molds	For bite-sized shapes
Aluminum Foil	Seals in steam and heat

Recipe Notes and Tips

For a creamy cheesecake texture, always use room temperature cream cheese and eggs.

This ensures the batter stays smooth and lump-free.

The dessert is easy to make—especially when using pre-made graham cracker crumbs or pulsing full crackers in a food processor.

Individual-size portions are great for special occasions and make serving simple.

Use a cookie scoop to evenly fill each mold, giving every bite the same taste and texture.

Remember to chill the bites in the refrigerator for at least 60 minutes before serving.

Storage	Tips
Refrigerator	Up to 5 days
Freezer	Up to 3 months

Storage

To keep cheesecake bites fresh and safe to eat, store them in the refrigerator as soon as dessert is over.

Use a sealed plastic container or wrap them tightly in plastic wrap to help them stay moist.

Cheesecake bites can last in the fridge for up to 5 days.

If planning ahead or making large batches for portion control, freezing is a great option.

Place cooled bites in a single layer on a wire rack or tray to freeze until firm.

Then transfer them to a Ziploc bag or airtight container, separating layers with parchment paper.

Storage Method	Time	Container Type
Refrigerator	Up to 5 days	Plastic wrap or sealed container
Freezer	Up to 3 months	Ziploc bag or airtight container

To thaw, let the cheesecake bites sit in the fridge for several hours or overnight.

They can also be enjoyed straight from the freezer for a firmer, frozen treat.

Keeping the bites covered will stop them from drying out and absorbing other flavors in the fridge.

For best results at parties, serve cold and avoid leaving cheesecake bites out at room temperature for more than a few hours.

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Frequently Asked Questions

What ingredients are needed to make cheesecake bites in an Instant Pot?

The main ingredients for Instant Pot cheesecake bites include:

• Graham crackers (or gluten-free if needed)
• Butter
• Cream cheese (room temperature)
• Sugar
• Vanilla extract
• Caramel sauce or dulce de leche
• Eggs

Some stores sell pre-made graham cracker crumbs for extra convenience.

Always let the cream cheese and eggs come to room temperature before starting.

How long does it take to cook cheesecake bites in an Instant Pot?

Cooking times depend on the number of molds:

Number of Molds	Pressure Cook Time	Natural Release Time
1 mold	4 minutes	10 minutes
2 molds	6 minutes	10 minutes

After pressure cooking, the pressure needs to release naturally for 10 minutes, then release any remaining pressure manually.

Can I use a silicone egg bites mold for making cheesecake bites?

Yes, a silicone egg bites mold works well for this recipe.

Each space in the mold is filled with about 1 1/2 tablespoons of graham cracker crust and 3 tablespoons of cheesecake batter.

The molds are stacked and placed onto the trivet inside the Instant Pot.

What is the proper cooling procedure for Instant Pot cheesecake bites?

After removing the molds from the Instant Pot, set them on a cooling rack for about 10 minutes.

Then, place the cheesecake bites in the refrigerator for at least 60 minutes or in the freezer for about 45 minutes until fully chilled.

This helps the bites set and improves their texture.

How can I ensure my cheesecake bites don’t crack during cooking in the Instant Pot?

To keep cheesecake bites from cracking, cover the silicone molds first with a paper towel and then with aluminum foil.

Wrap the foil tightly to keep moisture and heat even.

Also, make sure not to overmix the batter and let the pressure release naturally for the first 10 minutes.

Is it possible to make vegan cheesecake bites in an Instant Pot?

Yes, it is possible. Replace the cream cheese with vegan cream cheese.

Use a dairy-free butter or margarine, and choose a vegan egg substitute. Ensure any other add-ins, such as caramel sauce or toppings, are plant-based.

Cooking times and methods stay the same.