Instant Pot Turtle Cheesecake
Instant Pot Caramel Nut Cheesecake
How to make a cheesecake in an Instant Pot
There is nothing better than a good cheesecake recipe but making a cheesecake in. an instant pot? Yes please!
These Turtle Cheesecake Bites are the perfect portioned dessert and they really are so easy to make. I love an easy recipe that looks fantastic when complete don’t you?
Instant Pot Turtle Cheesecake Bites
The instructions couldn’t be easier to follow and yes there are a few steps but man are these delish!
Instructions:
Caramel:
- Remove the label from the condensed milk can. Open the lid, remove, and cover with aluminum foil.
- Place the can on the trivet. Pour enough water in the instant pot so it covers 3/4 of the outside of the can.
- Set to High Pressure for 35 minutes. It will take about 30 minutes to come to pressure due to the amount of water.
- Once the time is complete, carefully remove the can with tongs, and transfer to a cooling rack.
Crust:
- Mix together all the ingredients for the crust.
- Lightly grease with cooking spray your egg molds. Place 1 tbsp graham cracker crust at the moment. Make sure to press down or they will fall apart in the removing from the mold process.
Chocolate Ganache:
- Place the milk and chips in the microwave for about 1 minute. Mix well. Place in the microwave longer to melt if needed.
- Place 1 tbsp of the chocolate ganache in the mold on top of the egg mold.
Cheesecake:
- In a large bowl, beat together the brown sugar, flour and the cream cheese.
- Add in the vanilla extract and sour cream. Mix well.
- Followed by this, add one egg at a time while continuing to mix.
- Pour the cheesecake mix in the egg mold over the chocolate. Don’t overfill so the aluminum doesn’t get stuck to the cheesecake.
- Cover the egg molds with aluminum foil.
- Add 1 1/2 cups of water to the instant pot. Place the trivet inside the pot. Place the egg molds inside your pot (the egg molds will stack one on top of another.).
- Lock and seal your lid. Close your sealing valve.
- Set Instant Pot to High Pressure for 5 minutes. Allow for natural release for 10 minutes.
- Remove the egg molds, and transfer to a cooling rack. Allow it to cool, and then transfer to the refrigerator. Let it cool in the fridge for at least 4 hours before popping out of the molds.
- Drizzle the chocolate sauce over the bites, followed by the caramel sauce. Top with chopped pecans.
- Enjoy!
Looking to purchase an Instant Pot? Check out our affiliate link here to purchase one for yourself.
This is probably one of the most used kitchen gadgets in our home and we love it for soups and stews, hard boiled eggs, rice and so many more delicious recipes.
Have a look at our Instant Pot Red Velvet Cheesecake recipe too.
Happy Baking!
Instant Pot Turtle Cheesecake Bites (makes about 40 bites)
Prep time: 10 minutes
Cook time: 1 hour (caramel) + 15 minutes (cheesecake) + 4 hours (cool time in fridge) = 5 hr. 15 min.
Total time: 5 hours, 25 minutes
Ingredients:
Caramel Sauce:
- 14 oz can sweetened condensed milk
Crust:
- 2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 2 tbsp sugar, granulated
Chocolate Ganache:
- 8 oz semi-sweet chocolate chips
- 12 tbsp heavy whipping cream
Cheesecake Filling:
- 2/3 cup semi-sweet chocolate chips
- 6 tbsp heavy whipping cream
- 24 ozcream cheese, room temperature
- 1 cup light brown sugar
- 3 tbsp all-purpose flour
- 1 cup sour cream
- 1 1/2 tbsp vanilla extract
- 3 large eggs
- Chopped pecans
Instructions:
Caramel:
- Remove the label from the condensed milk can. Open the lid, remove, and cover with aluminum foil.
- Place the can on the trivet. Pour enough water in the instant pot so it covers 3/4 of the outside of the can.
- Set to High Pressure for 35 minutes. It will take about 30 minutes to come to pressure due to the amount of water.
- Once the time is complete, carefully remove the can with tongs, and transfer to a cooling rack.
Crust:
- Mix together all the ingredients for the crust.
- Lightly grease with cooking spray your egg molds. Place 1 tbsp graham cracker crust at the moment. Make sure to press down or they will fall apart in the removing from the mold process.
Chocolate Ganache:
- Place the milk and chips in the microwave for about 1 minute. Mix well. Place in the microwave longer to melt if needed.
- Place 1 tbsp of the chocolate ganache in the mold on top of the egg mold.
Cheesecake:
- In a large bowl, beat together the brown sugar, flour and the cream cheese.
- Add in the vanilla extract and sour cream. Mix well.
- Followed by this, add one egg at a time while continuing to mix.
- Pour the cheesecake mix in the egg mold over the chocolate. Don’t overfill so the aluminum doesn’t get stuck to the cheesecake.
- Cover the egg molds with aluminum foil.
- Add 1 1/2 cups of water to the instant pot. Place the trivet inside the pot. Place the egg molds inside your pot (the egg molds will stack one on top of another.).
- Lock and seal your lid. Close your sealing valve.
- Set Instant Pot to High Pressure for 5 minutes. Allow for natural release for 10 minutes.
- Remove the egg molds, and transfer to a cooling rack. Allow it to cool, and then transfer to the refrigerator. Let it cool in the fridge for at least 4 hours before popping out of the molds.
- Drizzle the chocolate sauce over the bites, followed by the caramel sauce. Top with chopped pecans.
- Enjoy!
Instant Pot Turtle Cheesecake
These Turtle
Cheesecake Bites are the perfect portioned dessert and they really are so easy
to make. I love an easy recipe that looks fantastic when complete don’t you?
Ingredients
- Caramel Sauce:
- • 14 oz can sweetened condensed milk
- Crust:
- • 2 cups graham cracker crumbs
- • 1/2 cup butter, melted
- • 2 tbsp sugar, granulated
- Chocolate Ganache:
- • 8 oz semi-sweet chocolate chips
- • 12 tbsp heavy whipping cream
- Cheesecake Filling:
- • 2/3 cup semi-sweet chocolate chips
- • 6 tbsp heavy whipping cream
- • 24 oz cream cheese, room temperature
- • 1 cup light brown sugar
- • 3 tbsp all-purpose flour
- • 1 cup sour cream
- • 1 1/2 tbsp vanilla extract
- • 3 large eggs
- • Chopped pecans
Instructions
Caramel:
1-
Remove the label from the condensed milk can.
Open the lid, remove, and cover with aluminum foil.
2-
Place the can on the trivet. Pour enough water
in the instant pot so it covers 3/4 of the outside of the can.
3-
Set to High Pressure for 35 minutes. It will
take about 30 minutes to come to pressure due to the amount of water.
4-
Once the time is complete, carefully remove the
can with tongs, and transfer to a cooling rack.
Crust:
1-
Mix together all the ingredients for the
crust.
2-
Lightly grease with cooking spray your egg
molds. Place 1 tbsp graham cracker crust at the moment. Make sure to press down
or they will fall apart in the removing from the mold process.
Chocolate Ganache:
1-
Place the milk and chips in the microwave for
about 1 minute. Mix well. Place in the microwave longer to melt if
needed.
2-
Place 1 tbsp of the chocolate ganache in the
mold on top of the egg mold.
Cheesecake:
1-
In a large bowl, beat together the brown sugar,
flour and the cream cheese.
2-
Add in the vanilla extract and sour cream. Mix
well.
3-
Followed by this, add one egg at a time while
continuing to mix.
4-
Pour the cheesecake mix in the egg mold over the
chocolate. Don’t overfill so the aluminum doesn’t get stuck to the cheesecake.
5-
Cover the egg molds with aluminum foil.
6-
Add 1 1/2 cups of water to the instant pot.
Place the trivet inside the pot. Place the egg molds inside your pot (the egg
molds will stack one on top of another.).
7-
Lock and seal your lid. Close your sealing
valve.
8-
Set Instant Pot to High Pressure for 5 minutes.
Allow for natural release for 10 minutes.
9-
Remove the egg molds, and transfer to a cooling
rack. Allow it to cool, and then transfer to the refrigerator. Let it cool in
the fridge for at least 4 hours before popping out of the molds.
10- Drizzle
the chocolate sauce over the bites, followed by the caramel sauce. Top with
chopped pecans.
11- Enjoy!