Instant Pot Chocolate Cheesecake Bites
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5
12 reviews
Excellent
Instant Pot Chocolate Cheesecake Bites
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These Instant Pot Chocolate Cheesecake Bites feature a creamy cheesecake filling made with cream cheese, eggs, sour cream, and vanilla, set on a graham cracker crust. The cheesecake batter is gently mixed by hand to prevent overmixing, preserving a dense yet smooth texture. After cooking, the bites are dipped in melted chocolate mixed with coconut oil, adding a rich chocolate shell to each creamy cheesecake bite.
Description
This recipe combines a classic cheesecake filling with a simple graham cracker crust, all prepared in an Instant Pot. The cheesecake filling uses room temperature cream cheese, eggs, and sour cream to create a smooth and rich texture. Mixing by hand with a hand mixer prevents introducing too much air, which can cause an undesired souffle texture, maintaining a denser bite.
The crust is made from finely ground graham crackers mixed with melted unsalted butter and brown sugar for sweetness. After cooking the cheesecake bites in the Instant Pot, they are dipped in semi-sweet chocolate combined with coconut oil, which provides a shiny, smooth chocolate coating that hardens slightly on cooling. This combination results in a creamy interior with a crisp outer shell.
These cheesecake bites make convenient individual servings suitable for dessert or snacks. They can be stored refrigerated and are ideal for sharing or portion control. Following recommended steps such as using room temperature ingredients ensures the best texture and flavor.
Use a hand mixer to carefully fold the cheesecake batter and avoid introducing excess air.Ensure cream cheese, eggs, and sour cream are at room temperature for smooth batter.Chocolate coating is mixed with coconut oil to produce a glossy finish that sets well after dipping.Store cheesecake bites refrigerated and consume within several days for best freshness.Refer to detailed cheesecake tips from the original guide for optimal Instant Pot cheesecake results.
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Ingredients
Cheesecake Crust
- 6 - 8 (90g) graham crackers , finely ground
- 3 - 4 tablespoons (42g - 56g) butter melted, unsalted
- Pinch salt sea salt
- 2 teaspoons to 1.5 tablespoon (8.3g - 19g) brown sugar depending on your desired sweetness
- ¼ cup (32g) all-purpose flour Optional, if you are blind-baking the crust
Cheesecake Mixture
- 16 ounces (454g) cream cheese room temperature, Philadelphia brand
- 2 egg room temperature, large
- ⅔ cup (133g) white sugar
- ½ cup (120g) sour cream , room temperature
- 2 tablespoons (16g) cornstarch
- 2 teaspoons (10ml) vanilla extract
- Pinch salt sea salt
Chocolate Dipping
- ⅔ - 1 pound (300g – 454g) semi-sweet chocolate or dark chocolate, your favorite bits
- 2 – 3 tablespoons (26g – 39g) coconut oil
- coconut oil Use roughly 1 tbsp per ⅓lbs (150g) of chocolate
Instructions
- Critical Tip: We highly recommend using a Hand Mixer to mix the cheesecake batter instead of a Stand Mixer. Stand Mixers are often more powerful, thus you can easily overmix and introduce too much air into the cheesecake batter. This may result in a puffy souffle-style cheesecake.
- Before You Start: Read our 11 Tested Tips to Make a Stunning Pressure Cooker Cheesecake Guide will help you make a successful cheesecake! :)
- Preparation: Place 16 ounces (454g) cream cheese, 2 large eggs, ½ cup (120g) sour cream on counter-top to reach room temperature. Then, melt the 3 - 4 tablespoons (42g - 56g) unsalted butter.*Pro Tip: this is critical for your cheesecake's success, so please make sure all the above ingredients are at room temperature before you start. If not, you may end up with lumpy fluff top cheesecake. So don't skip this step! :)
- Make the Cheesecake Crust: Finely ground the graham crackers in a food processor or place the graham crackers in a Ziploc bag, then roll them with a rolling pin. In a small mixing bowl, mix finely ground graham crackers, a pinch of sea salt, and 2 tsp (8.3g) to 1.5 tbsp (19g) brown sugar together with a fork. Mix in ¼ cup (32g) all-purpose flour if you are blind-baking the crust. Mix in roughly 3 - 4 tbsp (42g - 56g) unsalted butter until the mixture sticks together. Place about 1 tbsp graham cracker crumbs into each silicone baking cups. Gently press down the crumbs with a spoon to form a nice, even layer. Place the baking cups in the freezer while making the cheesecake mixture (Skip this step if you are baking the crust in the oven).
- Optional - Blind-Bake the Cheesecake Crust: Place the baking cups in a 325°F oven for 12~15 minutes.
- Make the Cheesecake Mixture: Mix 2 tbsp (16g) cornstarch, a pinch of sea salt, and 2/3 cup (133g) white sugar together. In a medium mixing bowl, beat cream cheese over low speed with a hand mixer until creamy. Add in half of the sugar mixture and beat until incorporated using low speed. Scrape down the sides and the hand mixer with a silicone spatula every time a new ingredient is added. Add the remaining sugar mixture and beat until incorporated using low speed. Add 1/2 cup (120g) sour cream and 2 tsp (10ml) vanilla extract to the cream cheese mixture. Beat until incorporated using low speed. Blend in two eggs using low speed, one at a time. Mix well after adding each egg. Try not to overmix on this step. Scrape down the sides and the hand mixer with a silicone spatula and fold a few times to make sure everything is fully incorporated. Fill the baking cups to 2/3 full with cream cheese mixture.
- For Smooth Surface: Tap the baking cups against the counter a few times to let the air bubbles rise to the surface. Burst the air bubbles with a toothpick. Tap it a few more times until no air bubbles rise to the surface.
- Pressure Cook Cheesecake: Pour 1 cup (250 ml) of cold running tap water into the Instant Pot Pressure Cooker. Place the baking cups on top of a trivet that doesn’t touch the water. Close the lid and pressure cook at High Pressure for 7 minutes and Full Natural Release. The natural release will take roughly 7 minutes. Open the lid carefully.
- Cool Cheesecake: Remove the baking cups from the Instant Pot Pressure Cooker and place them on a wire rack. After a few minutes, carefully run your thumb against the rim of the baking cups to avoid the cheesecake from sticking to the sides.
- Chill the Cheesecake in the Fridge: Once the cheesecake baking cups have completely cooled, loosely cover them with aluminum foil. Then, place it in the refrigerator for at least 4 – 6 hours.
- Two Methods to Melt the Chocolate: Easier Double-Boiler Method: Fill a sauce pan half full with water. Bring it to a boil on the stovetop over high heat. Reduce heat to medium. Place 2/3 pound (300g) chocolate and roughly 2 tbsp coconut oil in a mixing bowl (that fits in the sauce pan). Use the gentle heat to slowly melt the chocolate. Stir until completely melted. Alternative Method: Place chocolate and roughly 2 tbsp of coconut oil in a small sauce pan. Melt chocolate over the lowest heat setting on your stovetop. Stir with a silicone spatula. Place the sauce pan on and away from the heat to control the temperature. Stir until chocolate completely melted.
- Cover Cheesecake with Chocolate: Remove cheesecake bites from the baking cups. Dip them into the melted chocolate. Smooth the surface with a fork and place them on a parchment paper lined baking tray. Put in the freezer for 15 minutes before serving. Don't leave them too long in the freezer, as we don't want frozen cheesecake.
- Serve: Remove the chocolate cheesecake bites from the freezer and serve immediately. Enjoy!! :)
Equipments used:
Notes
- Use a hand mixer to avoid overmixing the batter and prevent a souffle texture.
- Ensure all dairy ingredients are at room temperature before mixing for a smooth batter.
- The chocolate dip uses coconut oil to create a smooth, firm coating after cooling.
- Store bites refrigerated and consume within a few days for best flavor and texture.
- Consult the detailed cheesecake tips to improve your Instant Pot cheesecake results.
Nutrition Information
Show Details
Calories
406kcal
(20%)
Carbohydrates
33g
(11%)
Protein
5g
(10%)
Fat
28g
(43%)
Saturated Fat
16g
(80%)
Cholesterol
57mg
(19%)
Sodium
118mg
(5%)
Potassium
268mg
(6%)
Fiber
3g
(12%)
Sugar
23g
(46%)
Vitamin A
506IU
(10%)
Vitamin C
1mg
(1%)
Calcium
59mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 16- 20
Amount Per Serving
Calories 406 kcal
% Daily Value*
| Calories | 406kcal | 20% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 28g | 43% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 57mg | 19% |
| Sodium | 118mg | 5% |
| Potassium | 268mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 23g | 46% |
| Vitamin A | 506IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 59mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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