Mini Cheesecake Bites

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This Mini Cheesecake Bites recipe is made in an Instant Pot in a flash. Great for parties, game day, holidays, or any gathering, these cheesecake bites are sure to be a hit.

Course: Dessert, Snacks & Dessert

Cuisine: American

Keyword: cheesecake, dessert, dulce de leche instant pot, game day, holiday, Instant Pot, instant pot mini cheesecake, mini cheesecake, party food

Servings: bites

Calories: 177kcal

Equipment

1 pressure cooker
2 Silicone egg bite mold or silicone egg molds

Ingredients

11 graham crackers
4 tbsp butter melted
24 oz cream cheese
3/4 cup sugar
1 tsp vanilla extract
2 eggs large
1 3/4 cup dulce de leche

Instructions

Crush the graham crackers: Place them in a gallon-size Ziploc bag, seal, and crush with a rolling pin.
Mix crumbs with melted butter in a medium bowl.
Place 1 1/2 tablespoons of this crust into each space of the silicone egg bite mold.
Press down firmly.
Mix the cheesecake filling: Beat cream cheese, sugar, vanilla, and 3/4 cup caramel until smooth.
Add eggs and beat until just combined.
Spoon about 3 tablespoons of batter onto each crust in the mold.
Set up the Instant Pot: Place the trivet in the bottom, then add 1 cup water.
Cover each mold first with a paper towel, then tightly with foil to prevent moisture from dripping in.
Stack molds on the trivet.
Cook: Lock Instant Pot lid and seal the valve.
Pressure cook on high for 6 minutes (or 4 minutes if making just one mold). Let pressure release naturally for 10 minutes, then release any remaining pressure carefully.
Chill: Remove molds and let cool on a rack for 10 minutes.
Refrigerate cheesecake bites for at least 1 hour, or freeze for 45 minutes, until set.
Serve: Drizzle the remaining caramel sauce or add preferred cheesecake toppings before serving.

Nutrition