Instant Pot Cheesecake Creme Brulee Bites

Instant Pot Cheesecake Creme Brulee Bites Recipe: Make these crowd-pleasing pressure cooker cheesecake bites. A luxuriously rich & dense cheesecake, matched with crisp buttery crust and crackable sweet caramel. Impress your guests with this taste of heaven in one bite!

Make these crowd-pleasing Instant Pot Cheesecake Creme Brulee Bites. Imagine a luxuriously rich & dense cheesecake filling, matched with crisp buttery crust and crackable sweet caramel. Impress your guests with this taste of heaven in one bite!

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As we were testing & developing our Instant Pot Cheesecake Recipe, Jacky couldn’t resist but asked,

Hey, you seem extra excited about these cheesecake bites!

Giddy like a little girl, with a sparkle in the eyes, huge grin across the face…

Overexcited as I anxiously wait for Instant Pot to get up to pressure and release pressure…

Related Recipe: Instant Pot Chocolate Covered Cheesecake Bites

Instant Pot Cheesecake Bites Recipe: Make these crowd-pleasing pressure cooker cheesecake bites.

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Little did he know, making these adorable little sweet bites brought back a lot of great memories from our wedding day. 🙂

As hardcore food lovers, how can we miss our own refreshments on our special day?

So, we quietly escaped from the crowd to grab a few of these sweet cheesecake bites before we got caught by our lovely guests.

Cheesecake bites to me are truly a sweet taste of heaven, like our wedding day.

Time for you to take out your Instant Pot Pressure Cooker and make these irresistible cheesecake bites!

Instant Pot Cheesecake Creme Brulee Bites Recipe: Make these crowd-pleasing pressure cooker cheesecake bites. A luxuriously rich & dense cheesecake, matched with crisp buttery crust and crackable sweet caramel. Impress your guests with this taste of heaven in one bite!

You’ll Enjoy Instant Pot Cheesecake Creme Brulee Bites Because:

  • Taste of heaven meshed in one bite!
  • Definite crowd-pleaser
  • Deliciously full of texture – crackable caramel top, rich & dense cheesecake filling, buttery crisp crust
  • Easy to make with simple ingredients

Instant Pot Cheesecake Creme Brulee Bites Recipe: Make these crowd-pleasing pressure cooker cheesecake bites.

Instant Pot Cheesecake Creme Brulee 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!!

silicone baking cups

Tools for Instant Pot Cheesecake Creme Brulee Bites

 


Cooking Tips for Instant Pot Cheesecake Creme Brulee 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. After cooling for 5 minutes, it is very important to run your thumb against the rim of the baking cups (see video). 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.

 


 

Watch How To Make Instant Pot Cheesecake Creme Brulee Bites

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4.9 from 7 reviews
Instant Pot Cheesecake Creme Brulee Bites
 
Prep
Cook
Total
 
Impress your guests with these luxuriously rich & dense Instant Pot Cheesecake Creme Brulee Bites! Truly a delicious taste of heaven in one bite.
Author:
Recipe type: Brunch, Dessert, Party Food, Snack, Easy
Cuisine: American
Serving: ~18 bites
Ingredients
Cheesecake Crust
  • 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)
Cheesecake Mixture
  • 16 ounces (454g) Philadelphia 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
Crackable Caramel:
  • 1 ½ - 2 teaspoons white sugar per cheesecake bite
Instructions
  1. 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.
  2. Before You Start: Read our 11 Tested Tips to Make a Stunning Pressure Cooker Cheesecake Guide to help you make a successful cheesecake! 🙂
  3. 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! 🙂
  4. 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. Finely ground graham crackers with rolling pin to create cheesecake crust

    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).
  5. Optional - Blind-Bake the Cheesecake Crust: Place the baking cups in a 325°F oven for 12~15 minutes.
  6. 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.
  7. 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.
  8. 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.
  9. 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 (see video).
  10. 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.
  11. Serve: Carefully remove the cheesecakes from the baking cups. Spread roughly 1 ½ - 2 tsp white sugar evenly on top of each cheesecake bite. Then, use a culinary torch to melt the sugar until it caramelizes evenly to form a hard crispy top.
Notes
See Cooking Tips in post.

Cooking time does not include inactive time.
Instant Pot Cheesecake Creme Brulee Bites Recipe: Make these crowd-pleasing pressure cooker cheesecake bites. A luxuriously rich & dense cheesecake, matched with crisp buttery crust and crackable sweet caramel. Impress your guests with this taste of heaven in one bite!
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. Going to try these for a party. Can they be stacked so only need to cook one batch? Or use 6 4.5 oz ceramic ramekins for how long Cook time?

  2. You might want to fix your amazon affiliate link for the Instant Pot 60 Duo. It seem they’re unavailable right now. It’s even Sold Out on instantpot.com. The 60 Lux is available on amazon even though it’s an older model.

    1. Hi Judi,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your question. Yes, you can omit the crust.

      Happy New Year & please take care
      Jacky

  3. I made this recipe for Christmas party, yummy and a big hit. Next time I would like to use mini silicon liners (2”widee 1.7” bottom) what suggestions do you have for cooking/pressu Re times?e
    Thank you Linda

    1. Hi Linda,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your kind words. The cooking time should be roughly the same.

      Happy New Year & please take care
      Jacky

  4. Since I do not use white sugar in our house, may I use the pure granulated cane sugar for the brulees instead? Can’t wait to try those yummy desserts …

  5. What size silicone cups did you use? There are different sizes available on Amazon. I would like to order some but want the right size.

  6. These are wonderful as are all of your recipes! Thank you for all of your hard work. I am hoping to make these ahead of an upcoming event at my home. Do you recommend keeping them in the refrigerator until the event and then torching the top. How long before do you recommend torching them so the top remains crisp? Can they come out of their shells after the 6 hours and store them in the refrigerator.

    1. Hi Diane 🙂

      Thank you so much for your kind words once again.

      These can be kept in the refrigerator for a few days.

      I would recommend torching them right before serving if possible.

      Take care & have fun with the upcoming event!
      Jacky

    1. Hi Ashley,

      thank you for your question 🙂

      It will work fine, but it will be harder to take them out if you want to serve them without the ramekins.

      The cooking time will need to be increased by roughly 3 – 4 minutes with ramekins.

      Take care & have fun cooking
      Jacky

  7. Amy & Jackie,
    Do you think this would work using the silicone mold for egg bites, just for the cheesecake part of the recipe without creme brulee.
    Thank you for your testing recipes and sharing.

  8. If I put the individual silicone cups in stackable stainless steel covered pans in the IP, would the cooking time be longer and by how much?

  9. I have an 8 qt Instant Pot. What adjustments would you suggest to make my cheesecake bites nearly perfect? 🙂 Thanks in advance!

    1. Hi Michele,

      thank you for your question 🙂

      It will take roughly 13 – 16 minutes + natural release in 4oz mason jars.

      Happy New Year to you and your family
      Jacky

  10. Hi!

    Took your suggestion and increased the time. It was awesome – have done this a few times and always great.

    I know your site is about instant pot but I was wondering if I can and how I would do this in the oven? Do I need to do the water bath under for the steam?

    I just need to make a large batch and it would take awhile for so many in the instant pot.
    Thought I would ask for any guidance.

    Love your website!
    Thanks

    1. Hi Jess,

      thank you for your kind words and question 🙂

      You will need to use a water bath for these in the oven.

      I would say 350F for 20 – 30 minutes.

      Merry Christmas & Happy New Year to you and your family!!

      Please Take care 🙂
      Jacky

  11. I’m an experienced cook.love,your site and trial examples. Just getting started with Instant pot.used my pressure cooker often..over 50 yrs with old type. The shorter cooking time attracted me. Thank you

  12. Hi!

    Thanks for the great tutorial and instructions. My first time making cheesecake. It was very good but almost too soft (the shape didn’t hold very well after removing from the cups). Should I be doing 8 mins instead? Would that help?

    Thanks again
    Jess

    1. Hi Jess,

      thank you for your question and kind words 🙂

      I would try increasing the cooking time by 8 – 9 minutes. Another possibility is overmixing the batter, as the cheesecake texture will get softer the longer we mix it.

      Take care & have fun cooking!
      Jacky

  13. Just curious how you would adjust recipe and cooking time if you wanted to make 1 – 6″ Creme Brulee Cheesecake instead of individual bites?

    1. Hi Jamie,

      Thank you for your question 🙂
      We haven’t tried it as a large single one.
      I believe it will take roughly 25 – 28 minutes at high pressure.

      Please give it a try and let us know.

      Happy New Year & Have Fun Cooking!
      Jacky

    1. Hi Tracy,

      thank you for your question.
      Some readers have found success by placing a spoon on a stovetop burner on high heat and placing the bottom of the spoon (please wear oven mitt) onto the sugar layer.

      You can also broil them in oven 🙂

      Happy New Year & Have Fun Cooking
      Jacky

    1. Hi Shuli,

      thank you for your question. The creme brulee top will soften if not consumed immediately.
      They are stack-able after refrigerating. I would use paper cupcakes if I am giving it out as gifts 🙂

      Have fun cooking!
      Jacky

  14. I made these for a dinner party. I forgot to shake them so the bubbles settled and I ended up with concave bites. But they were delicious. I did two steamer baskets layered uncovered for a total of 12 small bites made. I had some cream cheese mixture left over. I’m going to bake it as a treat.

    Thanks for another fun and awesome recipe. As always thanks for the links in your recipes to amazon.

  15. Do I not need to cover the cheesecakes when cooking? It seems the other cheesecake recipes I’ve read specifically have you cover (to avoid condensation?). Can’t wait to try this- how long do you think they’ll keep? Thank you!

    1. Hi Caroline,

      thank you for your question 🙂
      Covering the cheesecake bites with aluminum foil will help! Just make sure to increase the cooking time by a few minutes.
      For our 3 batches, the condensation were minimal. We used a paper towel to soak up any condensation on the surface 🙂

      Cheesecake will keep for 5 days in the fridge.
      For best quality, consume it within 3 months if stored in the freezer.

      Have fun cooking!
      Jacky

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