Use your silicone egg bite tray to make these Instant Pot Mini Cheesecake Bites with a graham cracker crumb and classic cream cheese filling.
When we posted our recipe for chocolate-covered cheesecake bites, the feedback we heard the most was that we should make them in the silicone egg bites pan.
Well, today’s the day! Today we’re sharing exactly how to make perfectly shaped individual Instant Pot cheesecake bites with a silicone egg mold. I can’t wait to hear what you think!
How to Make Instant Pot Cheesecake Bites in a Silicone Mold
This Instant Pot Mini Cheesecake Bites recipe is straightforward and fun to make.
- Use butter and graham crackers to make the crust, then top it with the cream cheese filling.
- Cover with foil, stack the pans inside the cooking pot, and cook at high pressure for 5 minutes with a 10 minute natural pressure release.
- Cool to room temperature, then chill overnight.
Tip: Make sure your mini cheesecake bites turn out great by using the tips and tricks we share in our How to Make Perfect Cheesecakes guide.
Converting a Recipe to Silicone Molds
Any regular Instant Pot cheesecake recipe can be converted for use in an egg bite pan, which makes the flavoring possibilities pretty endless.
Here’s a quick formula to convert a cheesecake recipe designed for a 7-inch springform pan to a silicone mold recipe:
Divide the cook time by 7 if you’re using a 7-cup silicone pan. It’s not a foolproof formula, but it has always gotten us in the ballpark.
Tip: When you’re filling the silicone mold, be careful not to overfill the cups. Don’t fill more than 3/4 full so the cheesecake has room to expand and collapse during cooking.
What’s the Best Mold for Mini Instant Pot Cheesecakes?
The silicone mold we use for this recipe goes by a lot of names. The official Instant Pot name is Silicone Egg Bites Pan, but you might also see it called an egg bites tray, egg bite mold, egg bite cups, silicone cups (and the list goes on…)
But whatever you call it, I can’t recommend this tool enough!
We use it to make egg bites, muffins, and now cheesecakes in the pressure cooker. (My toddler even loves to use it as a snack tray.)
How to Store Instant Pot Cheesecake Bites
One of the best parts about this silicone mold cheesecake recipe is that your cheesecakes have automatic portion control. Plus, they freeze really well.
To freeze: Store the bites in an airtight container in the freezer for up to three months, and you’ll always have a treat on hand when cravings strike.
You can eat them frozen in a pinch, or pop the bites in the refrigerator the night before you want to serve. They’ll be soft and fluffy by morning.
Topping Ideas for Cheesecake Bites from a Mold
The sky is truly your limit when it comes to topping your mini silicone molded cheesecakes. Here are some fun ideas to try:
- Dip each cheesecake bite in melted chocolate and freeze to harden, like we do for our cheesecake pops.
- Roll in crushed coconut, walnuts, other nuts, or mini chocolate chips
- Dust with cocoa powder, cinnamon, or more graham cracker crumbs
- Drizzle with homemade Instant Pot / Pressure Cooker fruit compote or fresh fruit
- Coat the bites in caramel ice cream sauce
More Instant Pot Cheesecake Recipes
As you’ve probably noticed by now, cheesecakes are one of my favorite things to make in an Instant Pot.
- Red White and Blue Instant Pot Cheesecake is our most patriotic dessert recipe, complete with fresh berry compote.
- Pressure Cooker Hollywood Two-Tone Cheesecake is an elegant and old-time recipe updated for your Instant Pot.
- Caramel Pecan Cheesecake is so decadent, we had to put this recipe on the cover of our Instantly Sweet cookbook!
- Instant Pot Candy Corn Cheesecake is a tri-color cake perfect for Halloween.
You can make the recipes as written or convert them to a silicone mold recipe using the cook time formula above!
We love these little bites, and you can be sure that we have some great flavor combinations planned for the future!
- 1 cup crushed graham cracker crumbs (about 8 crackers)
- 2 tablespoons butter melted
- 16 ounces cream cheese, room temperature
- 1/2 cup sugar
- 1/4 cup sour cream
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 2 eggs, room temperature
- Fresh fruit toppings or dipping chocolate, optional
- Prepare two 7-count silicone egg molds by coating them with nonstick cooking spray.
- In a small bowl, combine the graham cracker crumbs and butter. Spread evenly in the bottom of each mold and gently tamp down.
- In a large mixing bowl, combine the cream cheese and sugar at medium-low speed until smooth. Add in the sour cream, flour, and vanilla. Add the eggs, one at a time, until just blended. Don’t over mix!
- Transfer cheesecake batter to a pastry bag or ziplock bag. Snip the corner of the bag and gently squeeze the batter into each cup, filling to about 2/3 full. Distribute the batter evenly between the cups. Use a spoon to smooth or tap the filled pan gently on the counter to level the batter and bring air bubbles to the surface.
- Place a folded paper towel on top of the filled pan and cover tightly with foil. Repeat with the second pan, and stack one on top of the other so that they are slightly offset.
- Pour 1 cup of water into the pressure cooking pot and place a trivet in the bottom. Use a sling to carefully lower the molds into the cooking pot. Fold the sling down so that it doesn’t interfere with closing the lid.
- Lock the lid in place. Select High Pressure and 5 minutes cook time. When the cook time ends, turn off the pressure cooker and allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid.
- Use an instant-read thermometer to check that the bites are cooked to 140°F.
- Use the sling to carefully remove the mold from the cooking pot. Remove the foil and the paper towel.
- Place the cheesecakes on a wire rack to cool to room temperature, then cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- To remove the cakes from the silicone molds, place them in the freezer for an hour. Dip a thin offset spatula in hot water, then wipe to dry and run the warm spatula around the rim of each silicone mold to release.
- Refrigerate the unmolded cheesecakes until ready to serve. Serve dipped in chocolate, topped with your favorite fruit compote, or drizzled in caramel, mini chocolate chips, and sliced berries.
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Nutrition Information:Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 212Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 66mgSodium: 154mgCarbohydrates: 16gFiber: 0gSugar: 11gProtein: 4g
Nutrition information is calculated by Nutritionix and may not always be accurate.
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