Mini Cheesecakes
Mini cheesecakes, including these Instant Pot Mini Cheesecakes make for a indulging treat or a great little gift to others. One batch of mini cheesecakes makes 6 of these amazing 4 inch cheesecakes. Each cheesecakes is worth about 2 decent slices of cheesecakes, so you can share one with your partner on a special date night (if you feel like sharing). You can also make these mini cheesecakes in the oven (recipe for that one here).
Pistachios
Pistachios are my favorite nut, and these mini pistachio cheesecakes showcase them beautifully (as noted in the oven version of this recipe). The dry roasted shelled pistachios I used provide that amazing pistachio flavor, a little saltiness, and great texture. Rather than finely chopping them myself, I chopped up extra in my food processor and store the excess for future use. I really recommend having the extra pistachios on top of the whipped cream, it add that extra punch of pistachios while adding a little distinct saltiness to balance out the lightly sweetened whipped cream. The full size oven version of these Instant Pot Mini Pistachio Cheesecakes recipe is a regularly requested favorite.
Instant Pot Cheesecakes
The 8 quart Instant Pot cooks all 6 of these tasty little 4 inch cheesecakes consistently with pressurized steam. This creates a custard like consistency, without having to keep an eye on your creations. With 6 spring forms, you can layer 3 on a trivet with 3 more on top of those (same method in Pressure Cooker Mini Citrus Cheesecakes). Some times the tops look a little funny (at least compared with the smooth tops of oven baked), but trust me they will still taste great. Plus, that’s what toppings are for.
Pistachios are my favorite nut, and these mini pistachio cheesecakes showcase them beautifully. The dry roasted shelled pistachios I used provide that amazing pistachio flavor, a little saltiness, and great texture. A full batch of this recipe makes 6 of these amazing little 4 inch cheesecakes, and they all fit into the 8 quart Instant Pot.
- 1.5 cups crushed graham crackers about 1 sleeve/package of graham crackers
- 1/2 cup shelled dry roasted pistachios finely chopped
- 6 Tbsp. unsalted butter melted
- 1 Tbsp. granulated sugar
- 24 ounces cream cheese softened
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 3/4 cup milk
- 3 whole eggs
- 3.4 ounce instant pistachio pudding mix one package
- 1 tsp. pure vanilla extract
- 1/2 cup dry roasted pistachios finely chopped
- 1 batch homemade whipped cream or store-bought/pre-prepared
- 1/4 cup dry roasted pistachios finely chopped
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Preheat oven to 350F. Prepare six-4inch spring form pans by place a round of parchment paper in bottom. Combine crust ingredients in a bowl, then press mixture firmly into spring form pan. Place in oven for 5-10 minutes, or until you smell crust toasting and crust starts browning.
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Combine cream cheese, flour, and sugar in stand mixer using paddle attachment until smooth, scraping bowl as needed. Slowly add in instant pistachio pudding mix, while mixing on a low speed. Mix until smooth. Slowly add milk, while mixing on low speed. Mix until smooth. Add eggs (one at a time) and vanilla extract, mix until just combined. Slowly stir in pistachios, just until combined.
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Pour batter into prepared evenly between the spring form pans containing crusts. Cover each spring form with foil. Place trivet into inner pot of 8 quart Instant Pot or similar pressure cooker. Add one cup of water into inner pot. Place each covered spring form pan into inner pot, on trivet with 3 spring form pans per layer. It is a tight fit, and you have to make sure that the hinges are not against edges or against other spring form pans. The second layer should be stacked so that the centers of each spring form side on top of the sides of the lower layer (see picture below. Each layer forms a triangle, second layer is rotated from the first).
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Cook cheesecakes on Steam function for 15 minutes, and 25 minutes of natural pressure release (then release any remaining pressure, if any remains). Remove cheesecakes from inner pot (I used my mini silicone mitts for this). Once cool enough to handle, run knife between cheesecakes and edge of the spring form. Allow to cool to room temperature before releasing edge of spring form pans, leaving cheesecakes on pan base. Wrap each cheesecake with plastic wrap and refrigerate overnight (or at least 6 hours). After this, if you want to transfer the cheesecakes to another plate, the parchment paper will help you move it easier.
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Top with homemade whipped cream and sprinkle with additional finely chopped pistachios.
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Serve/enjoy!
Rather than finely chopping them myself, I put more than I would need through my food processor, use what I need, then store the rest in a sealed container for future use. I really recommend having the extra pistachios on top of the whipped cream, it add that extra punch of pistachios while adding a little distinct saltiness to balance out the lightly sweetened whipped cream.
Check out more of my pressure cooker recipes, they are listed on my KFO Electric Pressure Cooker/Multi-function Cooker Obsession and Recipes page.
Interested in other cheesecake recipes or tips? Visit my KFO Cheesecake Tips and Recipe List