Instant Pot Mini Cheesecakes in a Mason Jar

These little Instant Pot Mason Jar Cheesecakes are the perfect dessert! Great as a holiday gift or just as a way to pack yourself an individual serving of cheesecake to work! Try this Instant Pot dessert today!

Instant Pot Mini Cheesecakes

Aren't these little strawberry cheesecakes in a jar just adorable? I feel like every meal prep should include a little cheesecake with it because it just brightens my day knowing that come lunchtime, an Instant Pot mason jar cheesecake is just waiting for me in the fridge!

What You'll Need To Make Instant Pot Mason Jar Cheesecakes

For the crust:

• graham cracker crumbs — I used a food processor and made my own but you can buy them pre-crumbled.
• brown sugar — I use Brown Sugar Container to keep my brown sugar from going hard and I highly recommend it!
• cinnamon
• butter — unsalted and melted.

For the cheesecake filling:

• cream cheese — make sure it is at room temperature so the mixture is easier to mix. No one wants a lumpy filling. Also, make sure you are buying full-fat bricks of cream cheese and not the spreadable tub ones for bagels.
• sugar
• vanilla — I prefer real vanilla extract over artificial extract.
• lemon — to brighten the cheesecake filling.
• egg

Optional strawberry topping:

• cornstarch
• water
• strawberries
• lemon juice
• sugar

How Many Mini Cheesecakes Does this Recipe Make?

This mason jar cheesecake recipe makes just a bit more than seven mini cheesecakes using 250mL mason jars or 15 little 125mL mason jars. For today's post, I made six 250mL cheesecakes and three 125mL cheesecakes! They all go into the Instant Pot together, no time adjustment is needed.

How To Make Instant Pot Mason Jar Cheesecakes

• Mix together all of your crust ingredients but the butter. Once mixed, add in the butter. Portion out the crusts into your mason jars.

• In a bowl, mix together all the cheesecake filling expect for the eggs. You could use a mixer but I just used a spatula and whisk. Once combined, mix in the eggs.
• Portion them out into the mason jars on top of the crust.
• In the Instant Pot, add in a cup of water, the trivet, and your mason jar cheesecakes. Use a second trivet to add two layers of cheesecakes if you desire (or pressure cook them in two batches).

• Set the valve to sealing and press manual. Set the timer to 3 minutes. When done, let the IP natural pressure release.
• When done, allow the cheesecakes to cool to room temperature before storing them in the fridge. Top with your desired topping. One of my favourite simple toppings is just a handful of strawberries.

How To Make The Strawberry Sauce for the Cheesecakes in the Instant Pot

If you'd like to get fancy and make a strawberry sauce, you can either make it on the stovetop while the cheesecake is cooking or make it in the Instant Pot on sauté mode.

• To make a strawberry sauce, mix together cornstarch and water. Place the cornstarch mixture, along with the strawberries, lemon juice, and sugar, into a small saucepan over medium heat or in the Instant Pot on sauté mode.
• Use a wooden spoon or rubber spatula to stir the mixture and break up the strawberries as it cooks. Keep an eye on it and keep stirring as the sauce can easily burn. Feel free to leave some strawberries whole to add texture to the sauce.
• Let simmer for up to 5 minutes then let cool, the mixture will continue to thicken as it cools.

More Cheesecake Topping Ideas

• salted caramel sauce
• whipped cream
• chocolate sauce
• blueberry sauce
• lemon glaze
• passion fruit sauce

Recipe

Instant Pot Mason Jar Cheesecakes

These little Instant Pot Mason Jar Cheesecakes are the perfect dessert! Great as a holiday gift or just as a way to pack yourself an individual serving of cheesecake to work!

4.67 from 9 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 3 minutes minutes

Additional Time: 6 minutes minutes

Total Time: 19 minutes minutes

Servings: 9 servings

Equipment

• Instant Pot, 6 Qt

Ingredients

For the crust

• 1¼ cup graham cracker crumbs
• 4 tablespoons brown sugar
• 2 teaspoons cinnamon
• 1 stick butter, unsalted, melted

For the cheesecake filling

• 16 ounces cream cheese, room temperature
• 1 cup sugar
• 2 teaspoons vanilla
• 2 tablespoons lemon
• 4 eggs, room temperature

Optional topping

• 1 tablespoon cornstarch
• 3 tablespoons water
• 1 pound strawberries
• 2 tablespoons lemon juice
• ¼ cup sugar

Instructions

• Mix together all of your crust ingredients but the butter. Once mixed, add in the butter. Portion out the crusts into your mason jars.
• In a bowl, mix together all the cheesecake filling expect for the eggs. You could use a mixer but I just used a spatula and whisk. Once combined, mix in the eggs.
• Portion out the cheesecake filling into the mason jars on top of the crust.
• In the Instant Pot, add in a cup of water, the trivet, and your mason jar cheesecakes. Use a second trivet to add two layers of cheesecakes if you desire (or pressure cook them in two batches). 
• Set the valve to sealing and press manual. Set the timer to 3 minutes. When done, let the IP natural pressure release.
• When done, allow the cheesecakes to cool to room temperature before storing them in the fridge. Top with your desired topping.

To Make a Strawberry Sauce

• Mix together cornstarch and water. Place the cornstarch mixture, along with the strawberries, lemon juice, and sugar, into a small saucepan over medium heat or in the Instant Pot on sauté mode.
• Use a wooden spoon or rubber spatula to stir the mixture and break up the strawberries as it cooks. Keep an eye on it and keep stirring as the sauce can easily burn. Feel free to leave some strawberries whole to add texture to the sauce.
• Let simmer for up to 5 minutes then let cool, the mixture will continue to thicken as it cools. 

Notes

This cheesecake recipe has only been tested in the Instant Pot 60 DUO Plus 6 Qt 9-in-1. Results may vary with a different model and size.

Nutrition

Calories: 496kcal | Carbohydrates: 50g | Protein: 7g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 151mg | Sodium: 346mg | Potassium: 213mg | Fiber: 2g | Sugar: 40g | Vitamin A: 1105IU | Vitamin C: 33mg | Calcium: 91mg | Iron: 1mg

Course: Instant Pot

Cuisine: Dessert

Author: Carmy

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