Wow your guests & make these ultimate indulgence – Chocolate Covered Instant Pot Cheesecake Bites. Luxuriously rich & dense pressure cooker cheesecake paired with a buttery crisp crust, drowned in creamy blend of chocolate.
Thanks for your overwhelming love for our Creme Brulee Cheesecake Bites!!
Yes…we’re getting a little cheesecake bites party going at our house! Wanna join us? 🙂
I’m an all-things-chocolate kinda girl.
The minute we step foot into the chocolate aisle…
I transform into a little girl with big sparkly eyes, licking my lips, and give Jacky the “can-I-bring-it-all-home-please” look…
He just smiles and shake his head.
Still remember how amazed I was the first time my parents brought me to Dairy Queen for a Chocolate Dipped Cone.
I just couldn’t wrap my little head around how the ice cream didn’t fall when it was upside down.
Or how the rich, warm pool of chocolate hardened on the ice-cream once it got to my tiny hands.
Chocolate dipped treats never ceased to amaze me! Yes even up to this day… 😛
We had loads of fun making these Chocolate Covered Cheesecake Bites.
Plus, we treated ourselves a little chocolate fondue date time with the rich leftover melted chocolate.
Hope you’ll have as much fun making these as your guests will enjoy indulging in them!
You’ll Enjoy Chocolate Covered Instant Pot Cheesecake Bites Because:
- Chocolate!! oh yes…..
- Ultimate indulgence in just one bite – rich & dense cheesecake with a buttery crisp crust, by crackable sweet chocolate
- Make your party memorable & get your guests excited
- Easy & fun to make with simple ingredients
Chocolate Covered Instant Pot Cheesecake Bites are Great for:
- Holiday gatherings – Christmas parties, Thanksgiving…
- Celebrations – birthday parties, baby showers, valentine’s day…
- Picnics, potlucks, entertaining guests, afternoon tea…
- Sweet little treats to have in the fridge (great for portion control too)
- Kids! These will be snagged by little hands in no time!!
Tools for Chocolate Covered Instant Pot Cheesecake Bites
- Instant Pot Electric Pressure Cooker
- Hand Mixer
- Silicone Cups – we bought our Silicone Baking Cups locally, but this is one of the most highly rated one on Amazon.
- Silicone Spatula
Cooking Tips for Chocolate Covered Instant Pot Cheesecake Bites
1. How to Keep Instant Pot Cheesecakes from Cracking?
We tested three cooking times in the Instant Pot Pressure Cooker.
- Test 1: High Pressure 10 minutes + Natural Release – all the surfaces slightly cracked
- Test 2: High Pressure 9 minutes + Natural Release – 3 out of 8 surfaces have slightly cracked
- Test 3: High Pressure 7 minutes + Natural Release – all surfaces were smooth
2. How to Keep Instant Pot Cheesecakes from Sticking to the Silicone Cups?
Cheesecake will shrink while it is cooling. It is vital to run your thumb against the rim of the baking cups after cooling for 5 minutes. This will separate the sides of the cheesecake from the baking cups.
3. Why Bake the Crust in the Oven?
Baking the crust in the oven will yield a firmer and crisp crust compared to freezer version.
4. What Chocolate to Use?
It’s up to you! Choose your favorite chocolate to melt. But keep in mind, don’t use one that’s overly sweet (e.g. milk chocolate), as it’ll overpower the cheesecake bite. If you like, blend in some dark chocolate too.
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Recipe type: Brunch, Dessert, Party Food, Snack, Easy
Serving: 16 - 20
- 6 - 8 (90g) graham crackers, finely ground
- 3 - 4 tablespoons (42g - 56g) unsalted butter, melted
- Pinch of sea salt
- 2 teaspoons to 1.5 tablespoon (8.3g - 19g) brown sugar (depending on your desired sweetness)
- Optional: ¼ cup (32g) all-purpose flour (If you are blind-baking the crust)
- 16 ounces (454g) cream cheese, room temperature
- 2 large eggs, room temperature
- ⅔ cup (133g) white sugar
- ½ cup (120g) sour cream, room temperature
- 2 tablespoons (16g) cornstarch
- 2 teaspoons (10ml) vanilla extract
- Pinch of sea salt
- ~300 – 454 grams your favorite semi-sweet chocolate bits or mix in some dark chocolate (see tips #4)
- 2 – 3 tablespoons (26g – 39g) coconut oil
- *Use roughly 1 tbsp of coconut oil per 150g of chocolate
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- 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 ⅔ 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 ½ 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 ⅔ 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 the 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 the 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 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!! 🙂