This easy Instant Pot cheesecake in a jar topped with cherry pie filling is a gorgeous and cute Instant Pot dessert idea. After trying all sorts of savory dishes in the Instant Pot, I had the urge to try making something sweet, after all, we all do have a big sweet tooth which is no secret here! The first dessert I actually tried in the Instant Pot was kheer (Indian rice pudding). And after that, I’ve been continuously experimenting with savory dishes. A few days ago, I did try making Instant Pot cheesecake using my regular baked cheesecake recipe, and I was pretty pleased with the way it turned out. It did need a little tweaking though, which is why I’ll be making it again and will definitely post that this summer. For now, I want to share this easy dessert, Instant Pot Cheesecake in jars!
Don’t ya’ll love portion-controlled desserts? I know I do, and when it is presented in a Mason jar or glass, it looks even more appealing. Even though the cheesecake sets in the 6 mins of cooking, you should still let it cool down completely and refrigerate it before enjoying it. The cheesecake tastes good even if it’s warm, but taste A-mazing once it’s chilled. It’s super easy, convenient, portable and perfect to satiate those cheesecake cravings without having to make a big one.
INSTANT POT CHEESECAKE IN JARS
Honestly, I am not a huge fan of the texture of a no-bake cheesecake. It is just creamy and lacks the texture of a baked cheesecake. But I also know it is super convenient to put together for a crowd and makes for an awesome summer dessert which is why I make some for an occasional party. But if you want to enjoy the real deal cheesecake without having to bake a big one and then live with the guilt of eating more, over the next few days, then this Instant Pot cheesecake in jars is the ideal solution. You can enjoy all that baked cheesecake yumminess without having to turn the oven on! I think it a big bonus to get results that are on par with the baked cheesecake. I’d insist you give this New York style, Instant Pot cheesecake in jars a try, you will definitely enjoy it!
Yes, there is an advantage of making cheesecake in the Instant Pot over the traditional oven. For one, you don’t have to turn on that oven, especially during summers and turn your house into a furnace. We know that it is important to leave the oven door ajar so that the cheesecake cools down gradually and you can avoid that unsightly crack which we all despise for that ultimate and flawless looking baked cheesecake. You don’t have to worry about that when you make one in an Instant Pot. The ingredients and procedure to make these Instant pot cheesecake in jars are the same as the oven-baked cheesecake. The only difference- this cheesecake is baked in the Instant Pot instead. (duh! I know!!)
INGREDIENTS & EQUIPMENT REQUIRED TO MAKE INSTANT POT CHEESECAKE IN JARS
For the cheesecake filling you will need the usual suspects i.e.,
Cream cheese, Sugar Eggs, Sour cream And some vanilla extract
The crust is made with
Graham crackers, Melted butter Sugar
You can use your favorite cookies here or use none at all for a crustless cheesecake if you prefer it that way. I’ve used these 4 oz Mazon jars, which I think is a decent serving size, and makes for a good portion-controlled dessert. Just apt for folks like me who can go overboard with desserts at times. Though you can go ahead and have two, I won’t judge 😀 I made these Mason jar cheesecakes in my 6qt Duo Instant Pot. You will need the trivet that came with the IP to place the jars.
Don’t have an Instant Pot and still want to make something as cute? Then make these little oven baked cheesecake cupcakes instead. They seve the purpose of portion-controlled desserts well too! Let’s learn how to make Instant Pot cheesecake in jars!
STEP BY STEP INSTRUCTIONS TO MAKE INSTANT POT CHEESECAKE IN JARS | BAKED CHEESECAKE IN A JAR
1.Grind the graham crackers in a food processor or blender or crush them in a ziplock bag with a rolling pin. In a bowl, combine the crumbs with melted butter and sugar. Mix well.
2.Divide the crumb mixture between 5 Mason jars, press it down with the back of a spoon. Avoid applying too much pressure while pressing down the crust, just enough to keep it in place. 3.In the mixing bowl of your stand mixer, beat the cream cheese and sugar on low speed until smooth. You may use a hand blender or just a whisk too.
4.Add the egg and beat on medium-low speed until well incorporated.
5.Add the sour cream and the vanilla extract and beat well to mix.
6.Pour about 4 tbsp of the cheesecake filling in the prepared graham cracker crust in each jar. Give it a gentle tap on your palms to eliminate any bubbles. Cover the jars with aluminum foil.
7.Add 1.5 cups of water into the inner steel pot of the Instant Pot. Place a trivet and place the jars on the trivet.
8.Close the lid of the Instant Pot, and set the valve to ‘SEALING’. Pressure cook on ‘HIGH’ for 6 minutes. It will take some time for the pressure to build up after which the timer will start.
9.Let the pot depressurize naturally, once the silver pin drops, turn the knob to ‘VENTING’ and open the lid. 10.Transfer the jars to a wire rack with the help of tongs. Let the cheesecake cool completely at room temperature, then refrigerate for another 5-6 hours.
11.Enjoy as such or top with your favorite toppings such as fruit compote, cherry pie filling, caramel etc
NOTES
Make sure all the ingredients are at room temperature. Use low to medium speed the entire time whilst mixing ingredients. Do not beat on high speed or over beat as that will incorporate air in the mixture. This recipe makes 5 decent sized jars, you can stretch it to 6 jars by reducing the cheesecake filling to 3 tbsp in each jar. Cook time does not include time taken for pressure build-up and natural release. Update: Editing notes to mention that you can stack the jars offset over the trivet if you double the recipe. You can also skip the aluminum foil, and use the two-part top lids of the Mason jars. Cover the jar with the lid that has the rubber ring, then close the jar using the outer band, but do not tighten the lid all the way, just enough to cover the jar in order to prevent any condensation from dripping in it. Refer my pumpkin cheesecake jars post for pictorial reference. Update: I’ve also reduced to the quantity of the Graham crackers from 4 to 3 sheets in the recipe card, as I think 4 sheets made for a thicker crust.
HOW TO MAKE INSTANT POT CHEESECAKE IN JARS? PIN IT FOR LATER
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