Instant Pot Cheesecake Bites

Name: Instant Pot Cheesecake Bites
Prep time: 10 min
Cook time: 16 min
Total time: 106 min
Ingredients: 11 whole graham crackers (gluten-free if needed); 4 tablespoons butter, melted; 24 ounces cream cheese, room temperature; 3/4 cup sugar; 1 teaspoon vanilla extract; 1 3/4 cup caramel sauce or dulce de leche, divided; 2 large eggs

Instant Pot cheesecake bites are simple and delicious, bite-sized cheesecakes that melt in your mouth, and, let’s be honest – make every party better. Made with a graham cracker crust and a fluffy filling, and topped with caramel sauce, these are a must-try recipe – especially since they bake up in the Instant Pot perfectly every single time.

Instant pot cheesecake bites shown on a plate.

What Are Cheesecake Bites?

Cheesecake bites are mini, 2-bite cheesecakes usually made in a mini muffin tin or an egg mold. They usually have a crust made from graham crumbs and a filling made with cream cheese, eggs, and sugar.

What Can I Put On Top of Mini Cheesecakes?

Mini cheesecakes are SO yummy, with that delicious creamy filling and a buttery crust. So you can absolutely eat these on their own. Our recipe calls for a dulce de leche topping, a rich caramel-like syrup made from sweetened condensed milk. You can easily make your own. Learn how to make homemade ducle de leche here!

Here are some other options for you as well:

Strawberry syrup
Chocolate fudge
Melted chocolate chips (drizzle overtop)
Fresh fruit like blueberries, strawberries, pineapple, or peaches
Fruit salad (drained)
Candied nuts
Cherry pie filling
Whipped cream
Crushed up Oreos or other cookies
Chopped up Skor bars or other candy
Dulce de leche (caramel sauce)
Cookie butter
Apple pie filling
Extra graham crumbs

Instant Pot Mini Cheesecake Bites Ingredients

11 whole graham crackers, gluten-free if needed
4 tablespoons butter, melted
24 ounces cream cheese, room temperature
3/4 cup sugar
1 teaspoon vanilla extract
1 3/4 cup caramel sauce or dulce de leche, divided
2 large eggs

Ingredients for Instant pot cheesecake bites.

How to Make Instant Pot Cheesecake Bites

STEP ONE: Prep the graham cracker crust. Place the graham crackers in a gallon Ziploc bag. Seal and use a rolling pin to crush the crackers into crumbs. In a medium-sized bowl mix the graham crackers and butter. Place 1 1/2 tablespoons of the crust mixture into each mold space. Press down firmly. Set molds aside.

STEP TWO: Make the cheesecake mixture. Beat together the cream cheese, sugar, vanilla, and 3/4 cup of caramel until well blended. Beat in the eggs. Mix well. Add 3 tablespoons of the cheesecake batter on top of the crust in the molds.

Ingredients for instant pot cheesecake in a bowl.

Cheesecake ingredients blended in a bowl with eggs added.

Cheesecake mixture added to instant pot mold before cooking.

STEP THREE: Prep the molds and Instant Pot. Add the trivet to the bottom of the Instant Pot, then add 1 cup of water. Cover the silicone molds with a paper towel first, then aluminum foil. Wrap the foil tightly to keep the heat in while cooking. Add the silicone molds, one on top of the other, to the Instant Pot on the trivet. Close the lid and turn the valve to sealing.

STEP FOUR: Pressure cook. Pressure cook on high for 6 minutes (4 minutes for 1 mold). Once the Instant Pot is done cooking, allow the pressure to release naturally for 10 minutes. After 10 minutes, release manually. Take out the molds from the Instant Pot and place them on a cooling rack for another 10 minutes. Place the cheesecake bites into the refrigerator for at least 60 minutes or the freezer for 45 minutes until chilled.

STEP FIVE: Serve. Top with the rest of the caramel sauce or your favorite cheesecake toppings. Serve cold.

A tin foil covered instant pot mold on a trivet in an instant pot.

A tin foil covered instant pot mold on a trivet in an instant pot with hands removing.

Recipe Notes and Tips

Make sure your eggs and cream cheese are at room temperature before you begin making these. You can leave them out on the counter for about an hour before you begin. This will make a fluffier batter that comes together without any lumps.
To make things easier, some stores sell pre-made graham cracker crumbs. You can also put your graham crackers in a food processor and blend until fine crumbs form.
Use a cookie scoop to fill the egg molds with the batter evenly.

Storage

If you’re hosting a party, your cheesecake bites can sit out at room temperature for a few hours. But when dessert is over, it’s a good idea to put them back in the fridge right away. Cheesecake contains eggs and dairy and needs to stay cold to keep fresh. To keep cheesecake bites moist and delicious, keep them in a sealed container in the fridge for up to 5 days.

You can also freeze your cheesecake bites. Place them in a sealed container or Ziploc bag and keep them in the freezer for up to 3 months. These mini cheesecake bites are also delicious served frozen! But if you want them to return to their original consistency, let them thaw in the fridge for a few hours, or overnight.

FAQs

How do I know when my cheesecake is done?

Perfectly done cheesecake will be slightly golden brown on top. It should also not feel wet inside when you touch it. It should have a tiny amount of ‘jiggle’ similar to the feeling of Jell-O. That lets you know the inside is set but still nice and moist.

Do I have to cover my egg mold with foil?

Yes, usually, it’s best to cover your egg mold with foil. Your cheesecake bites need water in the bottom of the Instant Pot to cook properly (they need extra moisture). The water creates condensation at the top of your Instant Pot that will drip down while cooking. The foil creates a barrier, so your cheesecakes don’t get wet.

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