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Instant Pot chocolate cheesecake bites on a black plate
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5 from 6 votes

Instant Pot Chocolate Cheesecake Bites

Prep Time10 mins
Cook Time10 mins
Time to Build & Release Pressure30 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Author: Danielle Howard

Ingredients

  • 1/2 cup semi-sweet chocolate chips, plus extra for serving
  • 8 oz cream cheese (softened)
  • 1/4 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 1 egg (room temperature)
  • 7 Oreo cookies

Instructions

  • Place the chocolate chips in a microwave-safe bowl. Heat for 30 seconds, then stir. Continue until the chocolate is just melted. Set aside.
  • Using a stand mixer or hand mixer beat the cream cheese on medium until smooth, about two to four minutes.
  • Add the sugar and vanilla extract to the cream cheese and beat for another minute or two on medium until well combined.
  • Add the melted chocolate and beat for another minute.
  • Use a rubber spatula to scrape the sides of the bowl. Then add the egg. Beat on low just until combined (20-30 seconds).
  • Spray the egg bite mold with cooking spray. Then pour the mixture into the prepared egg bite mold, fill each about 3/4 full.
 I like to put the mixture in a large Ziploc bag, cut off the corner, and pipe into the egg bite molds. (Hold on to the Oreos -- you'll use them at the end).
  • Add two cups of water to the Instant Pot stainless steel pot and put a short trivet inside. The top of the trivet should not touch the water. Place the stainless steel pot inside the Instant Pot.
  • Use a silicone sling or prepare a foil sling to help you get the cheesecake bites out of the Instant Pot. To do this, tear off about 24 inches of foil and fold lengthwise into thirds. Place the cheesecake in the center of the silicone or foil sling and fold up the sides around the pan so you can lift the pan using the foil or silicone sling.
  • Pick up the egg bites mold with the sling and place in the Instant Pot. Fold over the foil sides so they don't touch the cheesecake batter.
 Cover the cheesecake lightly with foil to keep water from pooling on top of the batter
  • Seal the Instant Pot lid and turn the pressure release valve to close it. Press the "Pressure Cook" button ("Manual" on some models) until it's on "High Pressure" and press the +/- buttons until it says 00:10.
 The Instant Pot will say "On" until it comes up to pressure and will then start counting down from 10 minutes.
  • After it's done, leave it to naturally release for another 20 minutes. To do this, just leave the Instant Pot alone after it beeps. It will start counting up until it says "L00:20." Then release any remaining pressure by opening the pressure release valve and opening the lid once the pressure is released.
  • Gently remove the cheesecake bites with the foil or silicone sling. Gently press an Oreo into the top of each cheesecake bite. Allow the cheesecake bites to sit at room temperature for 15-20 minutes. Then refrigerate for at least 2 hours.
  • When you're ready to serve the cheesecake bites, place a plate over the silicone mold. Flip it and gently press out each cheesecake bite. Melt some chocolate and drizzle on top to serve.