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!
Jump to:
Why This Recipe Works
- 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.
📋 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.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- Crust & Base Options: Try swapping the traditional graham cracker crust for a chocolate cookie or pecan crust to further emphasize the turtle theme. You can also mix a bit of ricotta into the cream cheese base for a lighter texture and subtle tang.
- Sauce & Topping Enhancements: Elevate your bites by drizzling warm caramel sauce or a rich chocolate ganache on top. For added crunch and flavor, fold in or sprinkle chopped pecans, or experiment with a salted caramel variation by adding a pinch of sea salt.
- Flavor Variations: Adjust the flavor profile by incorporating a splash of vanilla extract or a hint of espresso powder to deepen the chocolate notes. For a unique twist, consider layering a thin ribbon of fudge or adding a mix of dark and milk chocolate chips into the cheesecake batter.
🔪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 ¾ 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 tablespoon 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 ½ 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!
- Hint: 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.
👩🍳 Expert Tips
- Use a Silicone Mold: For cheesecake bites, use a silicone mold that fits inside your Instant Pot. This ensures easy removal of the bites once they're cooked. Grease the molds lightly to help the cheesecake release more easily after cooling.
- Keep the Filling Creamy: Ensure all your ingredients, particularly the cream cheese, are at room temperature before mixing to achieve a smooth, lump-free filling. Mix just until combined to avoid incorporating too much air, which could cause the bites to rise and fall, leading to cracks.
- Add a Water Bath: Pour a cup of water into the bottom of the Instant Pot before placing the silicone mold on a trivet. This mimics the effect of a water bath in an oven, providing moisture that helps the cheesecake cook evenly and stay creamy without cracking.
💭 FAQs
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.
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.
The "turtle" flavor comes from the combination of rich chocolate, creamy caramel, and crunchy pecans, inspired by the classic turtle candies. In these mini cheesecakes, a graham cracker crust is topped with a layer of chocolate ganache, followed by a creamy cheesecake filling, and finished with caramel sauce and chopped pecans.
Yes, these mini cheesecakes can be made in advance. After baking, allow them to cool and refrigerate for at least 4 hours, or overnight, to let the flavors meld and the texture set. Before serving, add the caramel sauce, chocolate drizzle, and chopped pecans for the finishing touches.
Yes, these cheesecakes freeze well. After baking and cooling, wrap each cheesecake tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 2 months. To serve, thaw them in the refrigerator overnight and add the toppings before enjoying.
🍜 Related Recipes
Did you make this recipe? Leave a review and a ⭐⭐⭐⭐⭐ rating below, or tag us in our Facebook Group! Alternatively, bookmark it in your browser or save to Pinterest.
Serving Suggestions
Here are some great extra toppings to add to your cheesecakes:
- 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
- ⅔ cup Semi Sweet Chocolate Chips
- 6 tablespoon Heavy Whipping Cream
- 24 oz Cream Cheese room temperature
- 1 cup Brown Sugar
- 3 tablespoon All Purpose Flour
- 1 cup Sour Cream
- 1 ½ tablespoon Vanilla Extract
- 3 Eggs
- Chopped Pecans
Crust
- 2 cups Graham Cracker Crumbs
- ½ cup Butter melted
- 2 tablespoon Sugar granulated
Chocolate Ganache
- 8 oz Semi Sweet Chocolate Chops
- 12 tablespoon 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 ¾ 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 tablespoon 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 ½ 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
More Instant Pot Desserts:
Leave a reply