Irish cream cheesecake has become one of my favorite flavors of cheesecake, so far, because of the original full-sized version of this recipe. Now, there are even more options with this Instant Pot version. Using Irish Cream Liqueur (such as Bailey’s, O’Mara’s, or Kirkland brand) provides such great flavor and creaminess to these Instant Pot Irish Cream Mini Cheesecakes, and the surrounding chocolate just makes it even better.
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. 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. It does help to start with a smooth top, before cooking. At least no one will notice those small inconsistencies underneath the chocolate ganache.
There is something amazingly tasty to me about Irish Cream Liqueur and chocolate flavors together, so it seemed natural to give this Irish Cream Cheesecake a chocolate crust and chocolate ganache. I like to add a splash of cold coffee concentrate, strongly brewed coffee, or espresso to my chocolate ganache to add more depth to the chocolate. I once heard (probably on some cooking show, but I can’t remember which one) that “coffee makes chocolate taste more like chocolate”. As odd as that might sound to some, it has been a great tip that I have carried with me. The idea is to add just enough to bring out more flavor, but not enough for it to taste like coffee.
- 1.5 cups chocolate graham cracker finely crushed, about 1 package
- 1 Tablespoon granulated sugar
- 1/4 cups almonds finely crushed
- 6 Tablespoons unsalted butter melted
- 1 pinch kosher salt
- 24 ounces cream cheese softened
- 3/4 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/8 teaspoon kosher salt
- 3/4 cup Irish Cream Liqueur such as Bailey's O'Mara's, or Kirkland brand
- 1 1/2 teaspoon pure vanilla extract
- 3 whole eggs
- 3/4 cup heavy cream
- 3/4 cup semi-sweet chocolate chips
- 1 Tablespoon coffee concentrate espresso or strongly brewed coffee optional
- 1/2 teaspoon pure vanilla extract
Place parchment paper round into bottom of 10 inch spring form pan. Combine crust ingredients, press into spring form pan.
Combine cream cheese with sugar in stand mixer until completely smooth, scraping bowl as needed. Add salt and flour, mixing until smooth.
Slowly add in Irish Cream Liqueur (such as Bailey's, O'Mara's, or Kirkland brand) and pure vanilla extract into cream cheese mixture, while mixing. Stop and scrape the sides/bottom of the mixing bowl, as needed.
Crack and mix in eggs, one at a time. Stir just until smooth and combined.
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).
Cook cheesecakes on Steam function for 25 minutes, and 20 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.
For ganache, heat heavy cream until hot (not quite boiling).
Pour over semi-sweet chocolate chips in bowl and let sit for 3-5 minutes before stirring (heat will melt chips if you give it a chance). Stir until smooth (this will take a minute).
Add coffee/espresso (optional) and vanilla extract, stirring in. Allow ganache to cool until it's barely warm then pour over chilled cheesecake.
Refrigerate for 30 minutes or set (don’t cover).
For this recipe, I used Kirkland brand Irish Cream Liqueur. You can also try Bailey's or O'Mara's brands.
The coffee in the ganache is optional, but will bring out more flavor. You can use cold coffee concentrate, chilled espresso, Kahlua, or chilled strongly brewed coffee.
Interested in other cheesecake recipes or tips? Check out my KFO Cheesecake Tips and Recipe List page.
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
I love hearing from people that have tried my recipe! Please feel free to comment below or email me at Kayla@KaylasFoodObsession.com . You can also Like/Follow me on social media (Pinterest, Facebook or Instagram).