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.