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Instant Pot Mason Jar Cheesecakes Recipe

Instant Pot Mason Jar Cheesecakes Recipe
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★★★★★

5 from 18 reviews

Delight in these creamy, individual Instant Pot Mason Jar Cheesecakes topped with a fresh homemade strawberry sauce. This easy recipe combines a buttery graham cracker crust with a smooth cream cheese filling, cooked quickly in an Instant Pot for perfectly set cheesecakes every time. Ideal for a special dessert or entertaining, these mini cheesecakes are perfectly portioned and convenient for any occasion.

Ingredients

Scale

Crust

  • 1¼ cups graham cracker crumbs
  • 4 tablespoons brown sugar
  • 2 teaspoons cinnamon
  • 1 stick (8 tablespoons) unsalted butter, melted

Cheesecake Filling

  • 16 ounces cream cheese, room temperature
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 2 tablespoons lemon juice
  • 4 eggs, room temperature

Strawberry Sauce

  • 1 tablespoon cornstarch
  • 3 tablespoons water
  • 1 pound strawberries
  • 2 tablespoons lemon juice
  • ¼ cup sugar

Instructions

  1. Prepare the crust: In a medium bowl, mix together the graham cracker crumbs, brown sugar, and cinnamon. Once evenly combined, stir in the melted butter until the mixture holds together when pressed. Divide and press the crust mixture firmly into the bottom of each mason jar to create an even base layer.
  2. Make the cheesecake filling: In a large bowl, blend the cream cheese, sugar, vanilla extract, and lemon juice until smooth using a mixer or a whisk and spatula. Beat in the eggs one at a time until fully incorporated and the batter is silky.
  3. Assemble the jars: Spoon the cheesecake filling evenly over the crust in each mason jar, filling nearly to the top but leaving some space for rising and topping.
  4. Setup for Instant Pot: Pour 1 cup of water into the Instant Pot. Place the trivet inside the pot and carefully arrange the mason jars on the trivet. If cooking multiple layers, use a second trivet to stack jars safely or cook in batches.
  5. Pressure cook the cheesecakes: Seal the lid and set the valve to sealing. Select the manual or pressure cook function and set the timer for 3 minutes. Once cooking finishes, allow the pressure to release naturally before opening the lid.
  6. Cool the cheesecakes: Remove the jars and let them cool to room temperature on a wire rack. Once cooled, refrigerate for at least 2 to 4 hours or overnight to fully set the cheesecake.
  7. Prepare the strawberry sauce: In a small bowl, whisk together cornstarch and water until smooth. In a saucepan over medium heat, combine the strawberry mixture and cornstarch slurry along with lemon juice and sugar. Stir frequently with a wooden spoon or rubber spatula, breaking up some strawberries but leaving some whole for texture.
  8. Simmer the sauce: Cook the mixture until it thickens and bubbles gently for about 5 minutes. Remove from heat and let cool; the sauce will continue to thicken as it cools.
  9. Serve: Spoon the cooled strawberry sauce over the chilled cheesecakes before serving.

Notes

  • Using room temperature cream cheese and eggs ensures a smooth, lump-free filling.
  • Natural pressure release is important to prevent cracking in the cheesecake surface.
  • You can customize the topping with fresh berries, chocolate ganache, or caramel sauce if desired.
  • Ensure mason jars are heat-safe and suitable for pressure cooking.
  • Refrigerate leftover cheesecakes in the jars with lids for up to 3 days.

Nutrition

Keywords: Instant Pot cheesecake, mason jar cheesecake, quick cheesecake, strawberry sauce dessert, pressure cooker cheesecake

Find it online: https://leofoster.com/instant-pot-mason-jar-cheesecakes-recipe/