Instant Pot Turtle Cheesecake Bites
These Instant Pot Turtle Cheesecake Bites are an absolute delight. Creamy cheesecake on top of a deliciously sweet graham cracker crust topped with sweet caramel, rich chocolate ganache, and crushed pecans, these cheesecake bites ooze deliciousness in every single bite!
Contents
Why You’ll Love These Cheesecake Bites
- Indulgently Sweet: The Instant Pot turtle cheesecake bites offer a perfect blend of chocolate, caramel, and nuts.
- Bite-Sized Delight: These small treats are perfect for parties or satisfying sweet tooth cravings.
- Effortless Preparation: The Instant Pot simplifies the cheesecake-making process, ensuring great results every time.
Recipe Ingredients
- Sweetened Condensed Milk: Adds a layer of indulgence to the Instant Pot turtle cheesecake bites.
- Graham Cracker Crumbs: Form the base of the Instant Pot turtle cheesecake bites, providing a crunchy contrast to the creamy filling.
- Butter: Binds the graham cracker crumbs together to form a solid crust.
- Granulated Sugar: Sweetens the crust and balances the savory flavor of the butter.
- Semi-Sweet Chocolate Chips: Used in both the ganache and filling, they add a deep, rich chocolate flavor.
- Heavy Whipping Cream: Enhances the richness of both the chocolate ganache and the cheesecake filling.
- Cream Cheese: The key ingredient in the filling, it gives the Instant Pot turtle cheesecake bites its signature creamy, tangy flavor.
- Brown Sugar: Adds a hint of molasses-like sweetness to the cheesecake mix.
- Flour: Helps thicken the cream cheese filling, ensuring it holds its shape.
- Sour Cream: Adds a tangy note that complements the sweetness of the other ingredients.
- Vanilla Extract: Complements the chocolate, enhancing the overall flavor profile of the Instant Pot turtle cheesecake bites.
- Eggs: Provide structure to the cheesecake and help achieve the desired dense, creamy texture.
- Chopped Pecans: Add a nutty flavor and a bit of crunch, enhancing both the taste and texture of the bites.
How To Make Instant Pot Turtle Cheesecake Bites?
Step One: Remove the label from the condensed milk can. Open and cover with aluminium foil. Place the can on the trivet in your Instant Pot. Pour water in the inner pot until it goes 3/4 of the way up the can. Pressure cook for 35 minutes. Then place on a cooling rack.
Step Two: Mix the graham cracker crumbs, melted butter, and sugar together in a medium bowl.
Step Three: Spray your egg molds with non-stick cooking spray. Then, place 1 tablespoon of graham cracker crust into each mold. Press down firmly.
Step Four: Put 12 tablespoons of heavy whipping cream and an 8 oz bag of chocolate chips in a microwave-safe dish. Microwave on high for 1-minute or until the chocolate is melted. Mix well.
Step Five: Next, place 1 tbsp of the chocolate ganache in the mold on top of the graham cracker crust.
Step Six: In a large bowl, combine the brown sugar, flour, and cream cheese. Beat well with an electric mixer.
Step Seven: Next, add the vanilla extract and the sour cream. Mix well. Then, add one egg at a time while continuing to mix the cream cheese filling.
Step Eight: Pour the same amount of cheesecake batter into each egg mold over the crust and chocolate. Only fill it just to the edge of the mold. Add 1 1/2 cups of water to the inner pot. Then, place the trivet inside, and the egg molds inside on top of the trivet. Pressure cook for 5 minutes. Allow to natural release for 10 minutes then place on a cooling rack. Once cool place in the fridge for 4 hours.
Step Nine: Finally, drizzle the turtle cheesecake bites with chocolate and caramel sauce. Top with additional pecans. Enjoy your Instant Pot turtle cheesecake bites!
Don’t Overfil The Molds
- Avoid Overfilling: Don’t overfill the molds. If you do, the aluminum foil will get stuck to the cheesecake, leading to potential difficulties in removing the treats.
Best Way To Store Cheesecake Bites
- Storage: Let the Instant Pot Turtle Cheesecake Bites cool at room temperature. Transfer to an airtight container with parchment paper between layers to prevent sticking. Refrigerate for 3-4 days for freshness.
- Reheating: To reheat the cheesecake bites, remove them from the refrigerator and let them sit at room temperature for about 10-15 minutes. Alternatively, microwave the cheesecake bites on a microwave-safe plate for 10-20 seconds, depending on the size and thickness of the bites.
Extra Topping Options
- Whipped Cream: Light and airy whipped cream dollops, adding a creamy contrast to the richness of the Instant Pot turtle cheesecake bites.
- Vanilla Bean Ice Cream: Classic vanilla bean ice cream, a timeless pairing that adds a cool and velvety touch to these Instant Pot mini cheesecake bites.
Instant Pot Turtle Cheesecake Bites
Ingredients
- 2/3 cup Semi Sweet Chocolate Chips
- 6 tbsp Heavy Whipping Cream
- 24 oz Cream Cheese room temperature
- 1 cup Brown Sugar
- 3 tbsp All Purpose Flour
- 1 cup Sour Cream
- 1 1/2 tbsp Vanilla Extract
- 3 Eggs
- Chopped Pecans
Crust
- 2 cups Graham Cracker Crumbs
- 1/2 cup Butter melted
- 2 tbsp Sugar granulated
Chocolate Ganache
- 8 oz Semi Sweet Chocolate Chops
- 12 tbsp Heavy Whipping Cream
Caramel Sauce
- 1 Can Sweetened Condensed Milk 14 Oz
Instructions
- Remove the label from the condensed milk can. Open it, remove the top and cover it with aluminum foil. Then, place the can on the trivet in your Instant Pot. Pour water in the inner pot until it goes 3/4 of the way up the can.
- Place the lid on your Instant Pot, and put the vent into the sealing position. Then, hit the pressure cook or manual button and set the time for 35-minutes. When finished, release the pressure and transfer the can to a cooling rack.
- It will take about 30-minutes for the Instant Pot to come to pressure due to how much water is in the inner pot.
- Mix the graham cracker crumbs, melted butter, and sugar together in a medium bowl.
- Spray your egg molds with non-stick cooking spray. Then, place 1 tablespoon of graham cracker crust into each mold. Press down firmly.
- Put 12 tablespoons of heavy whipping cream and an 8 oz bag of chocolate chips in a microwave-safe dish. Microwave on high for 1-minute or until the chocolate is melted. Mix well.
- Next, place 1 tbsp of the chocolate ganache in the mold on top of the graham cracker crust.
- In a large bowl, combine the brown sugar, flour, and cream cheese. Beat well with an electric mixer.
- Next, add the vanilla extract and the sour cream. Mix well. Then, add one egg at a time while continuing to mix the cream cheese filling.
- Pour the same amount of cheesecake batter into each egg mold over the crust and chocolate. Only fill it just to the edge of the mold.
- Add 1 1/2 cups of water to the inner pot. Then, place the trivet inside, and the egg molds inside on top of the trivet. Close the lid and place the valve in the sealing position. Then, hit the manual or pressure cook button and set the time for 5-minutes.
- After the cheesecake bites are done cooking, let them sit in the Instant Pot for 10 minutes before moving the valve to the venting position. Then, remove the egg molds and transfer them to a cooling rack.
- Once the cheesecake bites have cooled, place them in the refrigerator. They need to cool in the fridge for 4-hours before you can pop them out of the molds.
- Finally, drizzle the turtle cheesecake bites with chocolate and caramel sauce. Top with additional pecans.
- Enjoy your Instant Pot turtle cheesecake bites!
Notes
Nutrition
FAQ’S
How Do I Know My Instant Pot Turtle Cheesecake Bites Are Done?
You want your Instant Pot cheesecake to have a subtle wiggle, not a sloshy jiggle. If in doubt, use an instant-read thermometer. Your cheesecake should be between 140 to 150°F.
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