4 Instant Pot Mini Cheesecakes (10 Minutes, 1 Base Mix – 4 Flavors)
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This recipe uses one simple base mixture and transforms it into four different flavors with almost no extra effort. They cook in just ten minutes, chill beautifully, and look like individual desserts from a café. Perfect for hosting, gifting, or stocking the fridge for busy days.
4 Instant Pot Mini Cheesecakes (10 Minutes, 1 Base Mix – 4 Flavors)
Rated 5.0 stars by 1 users
Category
Desserts
Cuisine
Global
Author:
Dalal AlJaser
Servings
4
Prep Time
10 minutes
Cook Time
10 minutes
Calories
285
There’s something magical about Cheesecakes that steam instead of bake. When you use the Instant Pot, you get a texture that’s impossibly silky — smooth, creamy, and custard-soft in a way that ovens can’t quite replicate. And because the heat stays gentle and humid, Cheesecakes set evenly every single time, even when made in small jars.
This recipe uses one simple base mixture and transforms it into four different flavors with almost no extra effort. They cook in just ten minutes, chill beautifully, and look like individual desserts from a café. Perfect for hosting, gifting, or stocking the fridge for busy days.
Ingredients
Base Cheesecake Mixture
- 250 g cream cheese (softened)
- ½ cup thick cream
- ¼ cup whipping cream
- ½ cup sweetened condensed milk
- 1 tsp vanilla extract
- 2 tbsp instant vanilla pudding powder
Flavor Toppings
- Chocolate Hazelnut: Nutella + chopped walnuts
- Pistachio: Pistachio cream + crushed pistachios
- Lotus: Lotus Biscoff spread + crushed Lotus biscuits
- Berry: Berry sauce or blackberry topping + crushed digestive biscuits
Other
-
4 small jars, heat-safe, 120ml
- Water for Instant Pot
- A trivet or steamer rack
Directions
- Add the cream cheese, thick cream, whipping cream, condensed milk, vanilla, and instant pudding powder to a mixing bowl.
- Whisk until completely smooth, silky, and lump-free.
- Spoon or pour the mixture into your jars, leaving a little space at the top.
- Add 1 cup of water to the Instant Pot.
- Place a trivet or steamer rack inside the pot.
- Arrange the jars on the trivet, keeping them level and not touching the water.
- Close the lid, set the Instant Pot to Steam for 10 minutes, and let it run (no need for pressure).
- When the cycle ends, open carefully and remove the jars.
Let the Cheesecakes cool completely at room temperature.
Chill the jars in the fridge for at least 1 hour, and up to 24 hours — this is what gives them the best texture.
- Warm each topping slightly so it spreads easily.
- Add a small layer of chocolate hazelnut, pistachio cream, Lotus, or berry mix on each jar.
- Finish with the matching crunchy garnish on top.
- Serve chilled.
Recipe Note
Chef Tips:
- Storage:These mini cheesecakes keep well in the refrigerator for 3–4 days, sealed tightly in their jars.For the best texture, enjoy them chilled.
- Toppings:You can customize each jar with different sauces, crushed biscuits, nuts, or fruit. Feel free to mix and match flavors — this base works with chocolate, caramel, fruit purées, nut butters, coffee syrups, or anything you love.
- Optional Crust: For a richer bite, you can add a simple crust at the bottom of each jar. Crushed biscuits mixed with a little melted butter work perfectly. Press the mixture lightly into the base before adding the cheesecake batter.