Can I put a mason jar in an Instant Pot?

Yes, you can safely use mason jars in an Instant Pot as long as they're canning-safe and heat-resistant. Stick to 4 oz or 8 oz regular-mouth jars and never use jars with cracks or chips. Always avoid sudden temperature changes to prevent breakage.

How long to sterilize mason jars in Instant Pot?

To sterilize mason jars, add 1–2 cups of water to the Instant Pot and set it to ‘Steam’ for 10 minutes with jars placed on the trivet. Allow pressure to release naturally for safe handling. This step is optional for cheesecake, but helpful if you plan to store them for longer periods.

What size cheesecake pan for Instant Pot?

For traditional cheesecake in the Instant Pot, a 6- or 7-inch springform pan works best. However, when making Instant Pot Mason Jar Cheesecakes, 4 oz mason jars offer perfect portions, fit neatly on the trivet, and cook more evenly.

Do you spray springform pan for cheesecake?

Yes, lightly spraying a springform pan helps prevent sticking when making larger cheesecakes. For mason jars, however, there’s no need to grease them since you’ll be serving the dessert directly from the jar.

Instant Pot Mason Jar Cheesecakes – 5-Star Mini Dessert Guide

Name: Instant Pot Mason Jar Cheesecakes
Prep time: 10 min
Cook time: 6 min
Total time: 30 min
Yield: 5 jars
Cuisine: American
Ingredients: ½ cup graham cracker crumbs; 2 tbsp melted unsalted butter; 1 tbsp sugar; 8 oz full-fat cream cheese, softened; ¼ cup granulated sugar; ¼ cup sour cream; 1 large egg; ½ tsp vanilla extract; 5 (4 oz) mason jars

Description

Instant Pot Mason Jar Cheesecakes are rich, creamy, and perfectly portioned desserts that cook in under 30 minutes using your pressure cooker.

Ingredients

½ cup graham cracker crumbs

2 tbsp melted unsalted butter

1 tbsp sugar

8 oz full-fat cream cheese, softened

¼ cup granulated sugar

¼ cup sour cream

1 large egg

½ tsp vanilla extract

5 (4 oz) mason jars

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Instructions

1. Mix graham cracker crumbs, melted butter, and sugar. Divide among jars and press down lightly.

2. In a separate bowl, blend cream cheese and sugar until smooth. Add egg, sour cream, and vanilla. Mix until creamy.

3. Spoon filling into jars over crust. Tap gently to remove bubbles. Cover with foil or loose jar lids.

4. Add 1½ cups water to Instant Pot. Place jars on trivet inside.

5. Secure lid, turn valve to ‘Sealing,’ and pressure cook on High for 6 minutes.

6. Let pressure release naturally. Remove jars carefully and cool on a wire rack.

7. Chill at least 5 hours. Serve with toppings like fruit or chocolate.

Notes

Use room temperature ingredients for best texture.

Don’t overmix blend gently for a smooth batter.

Jars should be loosely covered to allow steam to circulate.

Prep Time: 10 minutes
Cook Time: 6 minutes
Category: Dessert
Method: Pressure Cooking
Cuisine: American

Nutrition

Serving Size: 1 jar
Calories: 310
Sugar: 16g
Sodium: 170mg
Fat: 23g
Saturated Fat: 14g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 0g
Protein: 5g
Cholesterol: 95mg