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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4.86 from 7 votes

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

Can’t see the cooking video? Watch it here.

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Instant Pot Homemade Food Gifts (Christmas Edible Gifts): Instant Pot Creme Brulee Cheesecake Bites

Instant Pot Cheesecake Creme Brulee Bites

Impress your guests with these luxuriously rich & dense Instant Pot Cheesecake Creme Brulee Bites! Truly a delicious taste of heaven in one bite.
4.86 from 7 votes
Print Rate This Recipe
Prep Time: 20 minutes
Cook Time: 20 minutes
Total: 40 minutes
Calories: 207kcal
Author: Amy + Jacky

Ingredients

Cheesecake Crust

  • 6 - 8 (90g) graham crackers , finely ground
  • 3 - 4 tablespoons (42g - 56g) unsalted butter , melted
  • Pinch sea salt
  • 2 teaspoons to 1.5 tablespoon (8.3g - 19g) brown sugar (depending on your desired sweetness)
  • ¼ cup (32g) all-purpose flour (If you are blind-baking the crust) (Optional)

Cheesecake Mixture

  • 16 ounces (454g) Philadelphia cream cheese, room temperature
  • 2 large eggs , room temperature
  • cup (133g) white sugar
  • ½ cup (120g) sour cream , room temperature
  • 2 tablespoons (16g) cornstarch
  • 2 teaspoons (10ml) vanilla extract
  • Pinch sea salt

Crackable Caramel:

  • 1 ½ - 2 teaspoons white sugar per cheesecake bite

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 to 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 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).
  • 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.
  • 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.
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Video

Recipe Notes:

See Cooking Tips in post.
Cooking time does not include inactive time.
*Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!

Nutrition:

Calories: 207kcal | Carbohydrates: 15g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 61mg | Sodium: 127mg | Potassium: 59mg | Fiber: 1g | Sugar: 10g | Vitamin A: 541IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
Course: Dessert, Snack
Cuisine: American
Keyword: cheesecake bites, creme brulee bites, creme brulee cheesecake bites, instant pot cheesecake, instant pot cheesecake bites, instant pot creme brulee, instant pot dessert recipes, instant pot desserts, pressure cooker cheesecake
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!
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!

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Cindy
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Cindy

Just found your site – love it! Can sugar substitutes be used for the cheesecake? Monk fruit, Swerve etc.? Low carb in the cheesecake, sugar for the brûlée’s top – will it work?

Pressure Cooker
Instant Pot DUO 60
Shari
User
Shari

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?

John P
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John P

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.

Judi Spizzirri
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Judi Spizzirri

I have gluten free friends. I assume there would be no problem omitting the crust part?

Linda
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Linda

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 Linda5 stars

Julie Lee
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Julie Lee

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 …

Sandra Marie Johnston
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Sandra Marie Johnston

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.

Diane
User
Diane

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.

Ashley Paisley
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Ashley Paisley

Can I make these in ramekins?4 stars

Paul Raia
User
Paul Raia

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.5 stars

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