Instant Pot Crème Egg Cheesecake
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
50 mins
-
Servings
12
-
Calories
602 kcal
-
Course
Dessert
Instant Pot Crème Egg Cheesecake
Report
Seriously satisfying crème egg cheesecake cooked in the instant pot and mixed in the food processor for a very easy to make Easter cheesecake.
Share:
Ingredients
- 200 g digestive biscuits
- 120 g unsalted butter melted
- 1 kg Philadelphia cream cheese
- 400 g caster sugar
- 3 large eggs
- 1 Tbsp vanilla essence
- 4 Tbsp Greek yoghurt
- Cadburys Crème Egg Easter Shell
- 1 Mini Crème Egg
- Decoration
- 10 creme eggs
- 2 Tbsp toffee sauce for drizzling
Kitchen Gadgets
- Instant Pot
- Spring Form Pan
- Thermomix
Add to Shopping List
Instructions
- Place the biscuits into the thermomix put it on speed 6 for 10 seconds and mix until they resemble breadcrumbs texture. Then add in melted butter and mix.
- Remove the biscuit mixture and press down into the bottom of your spring form pan.
- Add to the Thermomix the cheese and sugar and mix on speed 4 for 4 minutes. Then add the yoghurt and vanilla and mix on speed 4 for 2 minutes.
- Add the eggs and mix on speed 6 for 1 minute. Add the chocolate egg shell and mix on speed 6 for an extra minute. If you have 1 also add a small crème egg too. Scrape down the sides with a spatula to grab any bits that got missed.
- Pour the mixture over your biscuit base and then use a spatula to flatten it so that there are no lumps. Then wrap the top in foil.
- Add 2 cups of water (480ml) to the instant pot, and add the trivet. Place the spring form pan on the trivet and then place the lid on the instant pot, set the valve to sealing and pressure cook for 30 minutes. Then do a quick pressure release (QPR).
- When the cheesecake is cooked transfer the crème egg cheesecake to a worktop to cool, removing the foil. Then transfer the spring form pan to the fridge and allow it to chill for 12-24 hours.
- The next day, its time to remove the cheesecake from the fridge and decorate. Get a knife around the edges first and then release the spring form.
- Then place the crème eggs in the freezer for 20 minutes to make them easier to cut and then cut them into quarters before placing them over your cheesecake. Finish with a drizzle of toffee sauce before serving.
Notes
- Chocolate. Whilst this is a delicious crème egg cheesecake for Easter you can mix and match with any favourite chocolate. For example leftover chocolates at Christmas or Halloween leftovers.
- Thanks for reading our instant pot crème egg cheesecake recipe on Recipe This. We have many more instant pot recipes for you to check out next. Though if you would like to see more easter instant pot recipes then do check out our instant pot frozen roast beef recipe next.
Nutrition Information
Show Details
Calories
602kcal
(30%)
Carbohydrates
54g
(18%)
Protein
8g
(16%)
Fat
40g
(62%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Trans Fat
0.3g
Cholesterol
147mg
(49%)
Sodium
379mg
(16%)
Potassium
167mg
(5%)
Fiber
1g
(4%)
Sugar
43g
(86%)
Vitamin A
1434IU
(29%)
Vitamin C
0.03mg
(0%)
Calcium
112mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 602 kcal
% Daily Value*
| Calories | 602kcal | 30% |
| Carbohydrates | 54g | 18% |
| Protein | 8g | 16% |
| Fat | 40g | 62% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 147mg | 49% |
| Sodium | 379mg | 16% |
| Potassium | 167mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 43g | 86% |
| Vitamin A | 1434IU | 29% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 112mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
