Chocolate Covered Instant Pot Cheesecake Bites

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 tsp Brown sugar
  • 2 tbsp Cornstarch
  • 2 Pinch Sea salt
  • 2 tsp Vanilla extract
  • 2/3 cup White sugar
  • 300 g Your favorite semi-sweet chocolate bits or mix in some dark chocolate

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Snacks

  • 6 (90g graham crackers, finely ground

• Dairy

  • 3 tbsp Butter, unsalted
  • 16 oz Cream cheese
  • 1/2 cup Sour cream

Found on pressurecookrecipes.com

Description

Ingredients

• 6 - 8 (90g) graham crackers, finely ground
• 3 - 4 tablespoons (42g - 56g) unsalted butter, melted
• Pinch of sea salt
• 2 teaspoons to 1.5 tablespoon (8.3g - 19g) brown sugar (depending on your desired sweetness)
• Optional: ¼ cup (32g) all-purpose flour (If you are blind-baking the crust)
• 16 ounces (454g) cream cheese, room temperature
• 2 large eggs, room temperature
• ⅔ cup (133g) white sugar
• ½ cup (120g) sour cream, room temperature
• 2 tablespoons (16g) cornstarch
• 2 teaspoons (10ml) vanilla extract
• Pinch of sea salt
• ~300 – 454 grams your favorite semi-sweet chocolate bits or mix in some dark chocolate (see tips #4)
• 2 – 3 tablespoons (26g – 39g) coconut oil
• *Use roughly 1 tbsp of coconut oil per 150g of chocolate

Directions

• Make the Cheesecake Crust: Finely ground the graham crackers in a food processor or place the graham crackers in a Ziploc bag, then roll them with a rolling pin. In a small mixing bowl, mix finely ground graham crackers, a pinch of sea salt, and 2 tsp (8.3g) to 1.5 tbsp (19g) brown sugar together with a fork. Mix in ¼ cup (32g) all-purpose flour if you are blind-baking the crust. Mix in roughly 3 - 4 tbsp (42g - 56g) unsalted butter until the mixture sticks together. Place about 1 tbsp graham cracker crumbs into each silicone baking cups. Gently press down the crumbs with a spoon to form a nice, even layer. Place the baking cups in the freezer while making the cheesecake mixture (Skip this step if you are baking the crust in the oven).
• Optional - Blind-Bake the Cheesecake Crust: Place the baking cups in a 325°F oven for 12~15 minutes.
• Make the Cheesecake Mixture: Mix 2 tbsp (16g) cornstarch, a pinch of sea salt, and ⅔ cup (133g) white sugar together. In a medium mixing bowl, beat cream cheese over low speed with a hand mixer until creamy. Add in half of the sugar mixture and beat until incorporated using low speed. Scrape down the sides and the hand mixer with a silicone spatula every time a new ingredient is added. Add the remaining sugar mixture and beat until incorporated using low speed. Add ½ cup (120g) sour cream and 2 tsp (10ml) vanilla extract to the cream cheese mixture. Beat until incorporated using low speed. Blend in two eggs using low speed, one at a time. Mix well after adding each egg. Try not to overmix on this step. Scrape down the sides and the hand mixer with a silicone spatula and fold a few times to make sure everything is fully incorporated. Fill the baking cups to ⅔ full with cream cheese mixture.
• For Smooth Surface: Tap the baking cups against the counter a few times to let the air bubbles rise to the surface. Burst the air bubbles with a toothpick. Tap it a few more times until no air bubbles rise to the surface.
• Pressure Cook the Cheesecake: Pour 1 cup (250 ml) of cold running tap water into the Instant Pot Pressure Cooker. Place the baking cups on top of a trivet that doesn’t touch the water. Close the lid and pressure cook at High Pressure for 7 minutes and Full Natural Release. The natural release will take roughly 7 minutes. Open the lid carefully.
• Cool the Cheesecake: Remove the baking cups from the Instant Pot Pressure Cooker and place them on a wire rack. After a few minutes, carefully run your thumb against the rim of the baking cups to avoid the cheesecake from sticking to the sides.
• Chill the Cheesecake in the Fridge: Once the cheesecake baking cups have completely cooled, loosely cover them with aluminum foil. Then, place it in the refrigerator for at least 4 – 6 hours.
• Two Methods to Melt the Chocolate: Easier Double-Boiler Method: Fill a sauce pan half full with water. Bring it to a boil on the stovetop over high heat. Reduce heat to medium. Place 300g chocolate and roughly 2 tbsp coconut oil in a mixing bowl (that fits in the sauce pan). Use the gentle heat to slowly melt the chocolate. Stir until completely melted. Alternative Method: Place chocolate and roughly 2 tbsp of coconut oil in a small sauce pan. Melt chocolate over the lowest heat setting on your stovetop. Stir with a silicone spatula. Place the sauce pan on and away from the heat to control the temperature. Stir until chocolate completely melted.
• Cover Cheesecake with Chocolate: Remove cheesecake bites from the baking cups. Dip them into the melted chocolate. Smooth the surface with a fork and place them on a parchment paper lined baking tray. Put in the freezer for 15 minutes before serving. Dont leave them too long in the freezer, as we dont want frozen cheesecake.
• Serve: Remove the chocolate cheesecake bites from the freezer and serve immediately. Enjoy!! 🙂