You’ll love how easy it is to make pecan pie cheesecake bites in the Instant Pot!
Instant Pot pecan pie cheesecake bites are a simple yet showstopping dessert for holiday dinners, parties, or even an ordinary weeknight!
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One of the most overlooked uses for the Instant Pot is dessert making. In fact, many people are quite surprised to learn that you can make sweet treats in your pressure cooker!
The fact is, some desserts don’t work super well in the moist environment of a pressure cooker, but others cook to perfection under pressure!
These little nuggets are so good, this recipe is definitely going on my list of the best Instant Pot Thanksgiving recipes!
After sampling one of these cheesecake bites, my husband said, “I think you’ve got another home run here!”
Making Instant Pot Pecan Pie Cheesecakes without a Springform Pan (Using an Egg Bites Mold)
I simply adore cheesecake. But the reality is, I used to very rarely make it, because it was a somewhat time-consuming and involved process with water baths and clumsy springform pans.
Once I learned how to make them in the Instant Pot, I began making them more often.
Then, I bought an egg bites mold for my Instant Pot and began experimenting with all of the things I can make with it. Spoiler alert: Yes, it’s super handy and that’s why I put it on my list of the best pot-in-pot accessories for the Instant Pot.
I have to say, making cheesecake bites in the egg bites mold was one of the most delicious uses for the accessory!
So for this Instant Pot pecan pie cheesecake recipe, I made these little morsels of goodness. They’re the perfect way to satisfy your sweet tooth without overindulging in a large piece of cheesecake!
I made 7 bites using one mold. However, if you are serving a larger crowd, feel free to double the recipe and stack two molds in your Instant Pot to make 14.
Making Mini Pecan Pie Cheesecakes in Your Pressure Cooker
You may be wondering, “Why would I want to make a dessert in my Instant Pot?”
Well, for starters, pecan pie cheesecake is often a holiday dessert in many homes. But I know first-hand how stressful it can be to try to get everything baked and cooked leading up to a holiday dinner.
Why not use the Instant Pot to free up your oven for something else? It can make it a lot easier to juggle the preparation of many food items when you can “set it and forget it.”
Also, a lot of people may not have an oven–such as people who live in RVs or efficiency apartments but still want a taste of something sweet for the holidays.
Plus, it’s just so easy!
How Long Should I Cook Cheesecake Bites in the Instant Pot?
While this isn’t a hard and fast rule, if you want to convert an Instant Pot cheesecake recipe into cheesecake bites, there is a general guideline to follow.
You can take the standard Instant Pot cheesecake recipe cook time and divide it by the number of wells in your egg bites mold.
The average cook time for a lot of Instant Pot cheesecakes is about 35 minutes. So dividing that by 7 (the number of wells in my mold) yields a cook time of 5 minutes, which is what I used in this recipe.
Ingredients You’ll Need:
- Graham cracker crumbs
- Brown sugar
- White sugar
- Cream cheese
- Sour cream
- All purpose flour
- Light corn syrup
How to Make It:
(Full printable recipe is available below)
Prepare the crusts. First, you’ll make the graham cracker crusts, pressing the mixture into a 7-well egg bites mold that fits in your Instant Pot.
Prepare the cheesecake filling. Use an electric mixer to combine the cream cheese, sugar, sour cream, flour, vanilla extract, and egg, making the filling for the cheesecake bites. Use a spatula to scrape down the sides periodically.
Prepare the pecan pie topping. Next, you’ll mix together a beaten egg, some brown sugar, corn syrup, and chopped pecans.
Assemble. You’ll fill the crust cups about 2/3 full with cheesecake filling.
Then, you’ll spoon the pecan mixture on top.
Pressure cook. Last, you’ll prepare the mold by tightly covering the top with a piece of aluminum foil sprayed with cooking spray. This will help prevent any condensation from collecting on the top of your cheesecake bites.
Then it’s ready to cook–pour water into the Instant Pot and use a foil sling to lower the mold onto the trivet.
Cool. This is the hard part! It’s important to let these cheesecake bites cool completely before you attempt to remove them.
I recommend cooling to room temperature first, then letting them refrigerate for a couple of hours.
A half hour or so before you’re wanting to remove them, transfer them to the freezer. Then, use a warm butter knife (not a sharp knife, because you don’t want to puncture your mold) to gently loosen the cold bites from the mold.
- For the Crust:
- 1/2 cup graham cracker crumbs
- 1 TBSP brown sugar
- 2 TBSP butter, melted
- For the Cheesecake Filling:
- 8 oz cream cheese, softened to room temperature
- 1/4 cup granulated sugar
- 2 TBSP sour cream, at room temperature
- 1 1/2 tsp all-purpose flour
- 1 egg, at room temperature
- For the Pecan Pie Topping:
- 1 egg, lightly beaten
- 3 TBSP brown sugar
- 2 TBSP light corn syrup
- 1/4 cup chopped pecans
- Grease an egg bites mold with cooking spray.
- In a small mixing bowl, prepare crust by combining graham cracker crumbs, 1 TBSP brown sugar, and melted butter.
- Divide the crumb mixture among the prepared wells of the egg bites mold. Use your fingers to press the crumbs down and up the sides of each well.
- In a separate mixing bowl, prepare the filling by using an electric mixer to combine the cream cheese and granulated sugar until smooth.
- Add sour cream, flour, and vanilla extract to the mixture, mixing well to combine.
- Add egg, mixing just until combined. Do not over mix!
- Transfer filling to a plastic bag and snip off the corner of the bag. Squeeze filling into prepared crusts (alternatively, you can spoon the filling in, but I find piping it in is easier).
- In a separate mixing bowl, prepare pecan pie topping by stirring together beaten egg, brown sugar, corn syrup, and pecans.
- Add about 1 1/2 TBSP of pecan pie filling to the top of each well.
- Cover mold tightly with a piece of aluminum foil sprayed with cooking spray (to keep pecans from sticking to the foil). Pour 1 cup of water into the insert pot of the Instant Pot and set the trivet in place.
- Use a foil sling to lower the mold onto the trivet. Close the lid and set the vent to the sealed position.
- Select a cook time of 5 minutes at high pressure. When the cook time is complete, allow a natural release of pressure.
- After the pressure has released, use the sling to carefully lift the mold out and remove the foil covering.
- Allow to cool to room temperature, then chill for at least 4 hours before serving.
- Feel free to double this recipe and use two egg bites molds to yield 14 bites.
- Removing these from the mold can be a bit tricky. Through trial and error, I've found the best way to remove them is to place the mold in the freezer for about 30 minutes prior to removing the bites. Remove the mold from the freezer and run a butter knife (not a sharp knife) under very hot water, then wipe it dry. Use the hot knife to gently loosen the top of each bite (the pecan pie mixture) from the mold. Run the knife under hot water again, wipe it dry, then use the knife to go down along the sides of the bite, gently loosening the crust from the sides of the mold. They will now release much more cleanly.
Amount Per Serving: Calories: 423Total Fat: 28gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 122mgSodium: 306mgCarbohydrates: 39gFiber: 1gSugar: 25gProtein: 7g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
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