Rich, creamy vanilla cheesecake with a graham cracker crust in a fun heart shape. I topped my Pressure Cooker Heart Shaped Cheesecake with a sweet triple berry sauce. A perfect dessert to share with your Valentine.
Recently, several people in the Instant Pot Facebook Community Group posted cute little heart shaped springform pans they bought at Target. Since Valentine’s Day is right around the corner, I couldn’t resist buying some too.
The first time I made cheesecake in these cute little pans, I didn’t line them with foil and had to eat them out of the pan. The second time, I lined them with foil and they were easy to remove from the pan to serve.
Tip: Shape your foil around the outside of your pan and then fit it inside the pan.
There are three springform pans in the package and two fit side by side in my 6 quart Instant Pot. So I layered two on a rack/trivet in the bottom of the pot, set a second rack on top of those two pans, and put the third springform pan on top of the second rack.
I decided not to cover the pans with foil because they cook faster uncovered. There was a little bit of moisture on top that I just blotted off with a paper towel. If you prefer to cover the cheesecakes, you could add a minute to the cook time.
If you don’t have mini springform pans, you could make them in custard cups. I haven’t tried it in custard cups yet, but it’s on my to-do list. I’d probably use four custard cups and reduce the cook time to 5 minutes. Just don’t fill your cups more two-thirds full. Let me know if you give it a try.
I like to make fruit sauces using both frozen and fresh fruit. The frozen fruit breaks down quickly and easily and makes a great sauce. Then I stir in some fresh fruit so it has a fresh flavor and chunky texture. That way you get the best of both worlds.
There was a little bit of left over sauce that I topped a waffle with the next day. It really is a fabulous sauce and perfect addition to the cute little cheesecakes. I shared some cheesecake hearts with my neighbor and she said they were the perfect ratio of crust to cheesecake. Make some for someone you love this Valentine’s Day.
Pressure Cooker Heart Shaped Cheesecake
- 1 cup graham-cracker crumbs (about 8 crackers)
- 3 tablespoons unsalted butter, melted
- 1 tablespoon sugar
- 1 8-ounce package cream cheese, room temperature
- 1/4 cup granulated sugar
- 2 tablespoons sour cream
- 1/2 teaspoon vanilla extract
- pinch of salt
- 1 large egg, room temperature
Triple Berry Sauce
- 1 cup frozen Triple Berry Blend, thawed
- 3 tablespoon water
- 2 tablespoons sugar
- 1 teaspoon cornstarch
- 6 large fresh strawberries, diced
Prepare three 4-inch heart shaped springform pans by lining them with aluminum foil.
In a small bowl, combine the graham cracker crumbs, butter, and sugar. Divide evenly between the three pans. Press evenly in the bottom and up the side of the pans about 1/2 inch. Place in the freezer for 10 minutes.
In a mixing bowl, mix cream cheese and sugar at medium speed until smooth, blend in sour cream, vanilla, and salt. Mix in egg just until blended; don’t over mix.
Divide batter evenly between the three springform pans on top of the crust. *
Pour 1 cup of water into the pressure cooking pot, and place the trivet in the bottom. Place two springform pans on the trivet. Place a second trivet on top of the springform pans and place the third springform pan on top.
Lock the lid in place. Select High Pressure and set the timer for 6 minutes. When beep sounds, turn off pressure cooker. use a natural pressure release for 10 minutes, and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.
Remove the springform pans to a wire rack to cool. If necessary, remove any water drops from the top of the cheesecake with a corner of a paper towel. When cheesecake is cooled, refrigerate covered with plastic wrap for at least 4 hours or overnight.
Triple Berry Sauce
Add thawed berries and water to a small saucepan. In a small bowl, mix together sugar and cornstarch; add to saucepan and stir until dissolved. Bring to a boil over medium high heat, stirring constantly, until sauce thickens. Pour over diced strawberries in a mixing bowl, and stir to combine.
*You can cover the pans with foil before cooking. You may need to increase your cook time slightly if covered with foil.