Instant Pot Mini Cheesecakes will always be one of our favorite desserts. Because they are small, they only take a few minutes to cook- and they are SO EASY!
HOW TO MAKE THE CREAM CHEESE CHEESECAKE FILLING
There are two very important rules in making the perfect filling.
ROOM TEMPERATURE CREAM CHEESE
ROOM TEMPERATURE EGGS
I’ve tried skipping this step and it gives it a weird texture. So if you want the perfect cheesecake texture, make sure you have room temperature cream cheese and eggs.
CAN I MAKE THESE THICKER OR THINNER CHEESECAKES?
YES! In my ramekins filled the cheesecake to about 1 inch thick of cheesecake. If you prefer thinner cheesecake you can pour it so it is about half the size. Cheesecake does not rise as much as cakes and batters so you don’t need to leave a bunch of room for expansion – so filling it close to the top would work great.
Find the printable recipe here:
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This is the Instant Pot I have (yes it is the cheaper one and I love it!):
If you are cooking for 1-2 people I would suggest the 3 Quart. If you are cooking for more, I would suggest the 6 quart!
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