Can you put a springform pan in an Instant Pot?

Yes, you can use a springform pan in an Instant Pot, as long as it fits comfortably inside. Always place it on a trivet or sling to keep it elevated above the water. For bite-sized versions like Instant Pot cheesecake bites , silicone molds are ideal and more efficient.

What is the difference between raw cheesecake and baked cheesecake?

Raw or no-bake cheesecake sets in the fridge using whipped cream or gelatin, creating a light, mousse-like texture. Baked cheesecake especially in recipes like Instant Pot cheesecake bites is cooked with eggs and becomes firmer, denser, and richer in flavor.

What is the difference between NY style cheesecake and Italian cheesecake?

New York-style cheesecake uses cream cheese and is dense, creamy, and indulgent. Italian cheesecake is typically made with ricotta, resulting in a lighter, slightly grainy texture. Instant Pot cheesecake bites resemble New York-style cheesecake with their dense texture and rich, creamy flavor profile.

How to make a James Martin cheesecake?

James Martin’s cheesecakes usually follow classic baking methods, often using rich dairy and a traditional biscuit base. While not made in a pressure cooker, the flavor elements can inspire variations in your Instant Pot cheesecake bites , such as adding fresh fruit or using a digestive biscuit crust.

Instant Pot Cheesecake Bites – Easy, Rich Treat (4 Variations!) Instant Pot Cheesecake Bites: Easy, Creamy, and Customizable Treats

Name: Instant Pot Cheesecake Bites
Prep time: 15 min
Cook time: 4 min
Total time: 4 h 19 min
Yield: 18 bites
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 3 tbsp sugar; 6 tbsp melted butter; 1 1/2 lbs cream cheese; 3/4 cup sugar; 1 tsp vanilla extract; 2 eggs; 2/3 cup sour cream; 1 tbsp sugar; 1 tsp vanilla; Optional: cherry pie filling or fruit compote

Description

These Instant Pot cheesecake bites are quick to make, creamy, and perfect for customizing with your favorite toppings.

Ingredients

1 1/2 cups graham cracker crumbs

3 tbsp sugar

6 tbsp melted butter

1 1/2 lbs cream cheese

3/4 cup sugar

1 tsp vanilla extract

2 eggs

2/3 cup sour cream

1 tbsp sugar

1 tsp vanilla

Optional: cherry pie filling or fruit compote

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Instructions

1. Combine graham cracker crumbs, sugar, and melted butter until fully blended.

2. Press the mixture into silicone molds to form a firm crust.

3. Beat cream cheese until smooth, then add sugar and vanilla. Mix well.

4. Gently beat in eggs until just combined.

5. Spoon the filling into molds, about 3 tbsp each.

6. Cover molds with paper towel and foil.

7. Add 1 cup water to the Instant Pot, insert trivet, and place molds inside.

8. Pressure cook on high for 4 minutes. Let pressure release naturally for 10 minutes.

9. Mix sour cream, sugar, and vanilla for topping. Spoon over warm cheesecakes.

10. Cool at room temp for 30 minutes, then chill 4–8 hours before serving.

Notes

Use room temperature ingredients for the best texture.

Avoid overmixing the eggs to prevent cracks.

Cheesecake bites can be frozen and dipped in chocolate for a twist.

Prep Time: 15 minutes
Cook Time: 4 minutes
Category: Dessert
Method: Pressure Cooking
Cuisine: American

Nutrition

Serving Size: 1 bite
Calories: 260
Sugar: 14g
Sodium: 215mg
Fat: 20g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 4g
Cholesterol: 74mg