Instant Pot Mini Heart-Shaped Chocolate Cheesecakes
Recipe information
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Cooking:
25 min.
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Servings per container:
6
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Source:

Ingredients for - Instant Pot Mini Heart-Shaped Chocolate Cheesecakes

1. Crushed chocolate sandwich cookies (such as Oreo®) - ⅓ cup
2. Unsalted butter, melted - 4 teaspoons
3. Cream cheese, softened - 2 (8 ounce) packages
4. White sugar - ⅓ cup
5. Egg - 1 large
6. Hot strongly brewed coffee - ¼ cup
7. Bittersweet chocolate chips (such as Ghirardelli® 60%) - ¼ cup
8. Heavy cream - 2 teaspoons
9. Vanilla extract - 1 teaspoon
10. Salt - ⅛ teaspoon

How to cook deliciously - Instant Pot Mini Heart-Shaped Chocolate Cheesecakes

1. Stage

Prepare 3 (4-inch) heart-shaped springform pans by wrapping the outside with aluminum foil.

2. Stage

Combine cookie crumbs and melted butter in a small bowl, tossing to coat. Press mixture evenly in the bottom of the prepared pans.

3. Stage

Beat cream cheese with a fork in a medium bowl until smooth. Gradually add sugar, beating with the fork until well blended. Add egg and mix well.

4. Stage

Pour hot coffee over chocolate chips in a small bowl. Stir until melted and smooth. Add to cream cheese mixture and blend well. Stir in heavy cream, vanilla, and salt; mix until smooth. Pour batter into the prepared pans.

5. Stage

Pour 1 cup water into a multi-functional pressure cooker (such as Instant Pot). Place a steamer rack in the bottom and place 2 batter-filled pans on the rack. Top with another steamer rack and add the remaining batter-filled pan. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.

6. Stage

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

7. Stage

Remove the pans from the pot and allow to cool completely at room temperature. Refrigerate 8 hours to overnight. Release cheesecakes from the springform pans and top as desired before serving.