Instant Pot Vanilla Bean Cheesecakes

Vanilla Bean is such an amazing flavor, and deserves to have it's own cheesecake (or in this case, mini cheesecakes). These Instant Pot Vanilla Bean Mini Cheesecakes have the sweet and floral notes that you would expect from the vanilla bean paste and vanilla extract.

Course: Dessert
Servings: 12 servings per batch
Author: Kayla
Ingredients
Crust
  • 1.5 cups graham crackers crushed
  • 6 Tbsp unsalted butter melted
  • 1 Tbsp granulated sugar
  • 1/2 cup walnuts or almonds finely chopped
Base/Batter
  • 24 ounces cream cheese softened
  • 1/4 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup whole milk
  • 1/2 Tbsp vanilla bean paste
  • 1 tsp pure vanilla extract
  • 1/8 tsp kosher salt
  • 3 whole eggs
Topping (optional)
  • 1 batch homemade whipped cream you can add 1 tsp vanilla bean paste to it
Instructions
Crust
  1. Place one parchment round in to each 4 inch spring form pan (optional). Combine crust ingredients in a bowl, then press mixture firmly into spring form pans.

Base/Batter
  1. Combine cream cheese, sugar and flour in stand mixer until smooth, scraping bowl as needed. Add salt, vanilla extract, vanilla bean paste, then mix until smooth. Slowly add milk, allowing to mix completely in. Add eggs, mix until just combined.

  2. 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 1.5 cups 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
  1. Cook cheesecakes on Steam function for 15 minutes, and 15 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.

Decorate (optional) and serve
  1. Serve as is, or topped with homemade whipped cream with 1 teaspoon of vanilla bean added. 

    Another topping idea is chocolate sauce or ganache and chopped up candies. 

    Serve/enjoy!

Recipe Notes

You can toast the crusts in the oven before filling with base/batter to enhance the flavor and texture of the crusts. 

Pairs great with a homemade vanilla bean whipped cream!