Pistachio Free Instant Pot Cheesecake Bites
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Learn more →Ingredients
7 servings
For the crust
- ¾ cup graham cracker crumbs (about 5 full crackers)
- 2 tbsp unsalted butter, melted
- 1 tbsp granulated sugar
For the filling
- 8 oz cream cheese, softened to room temperature
- ¼ cup granulated sugar
- 1 large egg
- 3 tbsp sour cream
- 1 tsp vanilla extract
- 1 tsp lemon juice
For the Instant Pot
- 1 cup water
For serving
- fresh berries or fruit preserves, for serving (optional)
Instructions
- 1
In a small bowl, stir together the graham cracker crumbs, melted butter, and 1 tbsp granulated sugar until the mixture resembles wet sand. Divide the mixture evenly among the 7 cavities of the silicone egg bite mold (about 1 heaping tablespoon per cavity) and press firmly into an even layer with the back of a spoon or your fingertip.
- 2
In a medium bowl, beat the softened cream cheese and 1/4 cup granulated sugar with a hand mixer on medium speed until completely smooth and no lumps remain, about 2 minutes.
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