Easy Instant Pot Individual Cheesecakes for Two

I have never met a kitchen gadget that I didn’t like, so when I heard about the Instant Pot I simply had to have one.

Since buying my first one (yes, I plan to get another one), I’ve experimented with many different recipes.

Making these individual cheesecakes was so easy – and they were SOOOOO good – that I just had to share.

So get out your Instant Pot and make these Easy Individual Cheesecakes.

Here’s how (full, printable recipe at the bottom of this post):

This is super easy because you don’t even need to make a crust. We’re just going to use Digestive Biscuits instead of a crust.

 

Digestive biscuits for the crust.

1. Place one Digestive biscuit in each flat-bottomed ramekin.

Sugar and cream cheese.

2. Cream together the cream cheese (room temperature) and the sugar.

Adding the egg.

3. Add the egg and Greek yogurt (or sour cream) and mix.

Adding the vanilla.

4. Add the vanilla.

Adding the zest.

Completed batter.

5. Add the zest and mix.

Ready to cook.

6. Pour into prepared ramekins. (I actually doubled the recipe. The great thing with the Instant Pot is, even though I doubled the recipe, I didn’t need to double to cooking time.)

First layer of ramekins on trivet.

Second layer of ramekins.

7. Put 1 cup (240 mL) of water in the inner pot of the Instant Pot and place the trivet in, too. Cover the ramekins with foil and place them on top of the trivet. (Note: if you’re doubling the recipe you’ll have 4 ramekins and you’ll have to stack them – as shown.)

8. Close and lock the lid and select Manual mode for 7 minutes. When cooking time is up, allow a Natural Pressure Release for 10 minutes and then release the rest of the pressure.

Cooked cheesecakes.

9. Remove the cheesecakes and allow them to cool on a wire rack.

Jam or no jam – your choice.

Note: You can double the recipe and make 4 at one time. (That’s what I usually do.) But, with the Instant Pot, whether you’re cooking 2 or 4, the cooking time stays the same!

You can also put some jam of your choice on the Digestive biscuit for a bit of a change.

Enjoy!

 

AuthorVicky WellsCategory, DifficultyBeginner

Yields2 Servings

 2 Digestive biscuits
 8 oz (225g) cream cheese, at room temperature (full fat, not the lite stuff)
 ¼ cup (50g) granulated white sugar
 1 large egg, at room temperature
 1 tbsp (15 mL) sour cream or Greek yogurt
 1 tsp vanilla extract or almond flavoring
 ½ tsp (2.5 mL) grated lemon or orange rind

1

Place one Digestive biscuit in each of 2 flat-bottomed, oven-safe ramekins. Set aside.

2

In a medium bowl, using an electric mixer on low, cream together the cream cheese and sugar.

3

Add the egg and mix well.

4

Add the sour cream and vanilla (or other flavoring) and mix well.

5

Divide the cream cheese mixture equally between the ramekins and smooth out the tops.

6

Add one cup (240 mL) to the inner pot of your Instant Pot and place the trivet in the inner pot as well.

7

Place the ramekins on top of the trivet.

8

Cover the ramekins with aluminum foil or silicone lids to prevent water from getting on the cheesecake as it cooks.

9

Close and lock the lid ensuring that the Pressure Valve is in the Sealing position.

10

Select Manual mode and set cooking time for 7 minutes using the “+” and “-” buttons to adjust the time. Note: Even if you double the recipe, DON’T double the cooking time. It stays the same whether you’re making 2 or 4 individual cheesecakes.

11

Once cooking time is complete, allow a Natural Pressure Release for 10 minutes, then release the rest of the pressure by carefully turning the Pressure Valve from Sealing to Venting.

12

When all of the pressure has been released and the Float Valve has dropped, carefully remove the lid.

13

Press Cancel to turn the Instant Pot off.

14

Carefully remove the cheesecakes from the Instant Pot and allow them to cool on a wire rack until cool enough to handle (approximately 10 minutes).

15

Then refrigerate for at least one hour before serving.

16

Tip: If desired, you could spread about 1 to 1½ tablespoons (15 - 22.5 mL) of jam on top of each Digestive biscuit, before adding the cream cheese mixture to the ramekins. Then cook as above.

Ingredients

 2 Digestive biscuits
 8 oz (225g) cream cheese, at room temperature (full fat, not the lite stuff)
 ¼ cup (50g) granulated white sugar
 1 large egg, at room temperature
 1 tbsp (15 mL) sour cream or Greek yogurt
 1 tsp vanilla extract or almond flavoring
 ½ tsp (2.5 mL) grated lemon or orange rind

Directions

1

Place one Digestive biscuit in each of 2 flat-bottomed, oven-safe ramekins. Set aside.

2

In a medium bowl, using an electric mixer on low, cream together the cream cheese and sugar.

3

Add the egg and mix well.

4

Add the sour cream and vanilla (or other flavoring) and mix well.

5

Divide the cream cheese mixture equally between the ramekins and smooth out the tops.

6

Add one cup (240 mL) to the inner pot of your Instant Pot and place the trivet in the inner pot as well.

7

Place the ramekins on top of the trivet.

8

Cover the ramekins with aluminum foil or silicone lids to prevent water from getting on the cheesecake as it cooks.

9

Close and lock the lid ensuring that the Pressure Valve is in the Sealing position.

10

Select Manual mode and set cooking time for 7 minutes using the “+” and “-” buttons to adjust the time. Note: Even if you double the recipe, DON’T double the cooking time. It stays the same whether you’re making 2 or 4 individual cheesecakes.

11

Once cooking time is complete, allow a Natural Pressure Release for 10 minutes, then release the rest of the pressure by carefully turning the Pressure Valve from Sealing to Venting.

12

When all of the pressure has been released and the Float Valve has dropped, carefully remove the lid.

13

Press Cancel to turn the Instant Pot off.

14

Carefully remove the cheesecakes from the Instant Pot and allow them to cool on a wire rack until cool enough to handle (approximately 10 minutes).

15

Then refrigerate for at least one hour before serving.

16

Tip: If desired, you could spread about 1 to 1½ tablespoons (15 - 22.5 mL) of jam on top of each Digestive biscuit, before adding the cream cheese mixture to the ramekins. Then cook as above.

Easy Instant Pot Individual Cheesecakes for Two
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