Robin Eggs Mini Cheesecakes decorated with Whoppers Easter candies are the perfect spring dessert. These Pressure Cooker Mini Cheesecakes have rich, creamy New York-style cheesecake loaded with colorful Robin Eggs. A fun Instant Pot mini cheesecake recipe just in time for Easter.
My family went crazy for my Robin Eggs No-Bake Cheesecakes, so I thought it would be fun to make it an Instant Pot / electric pressure cooker.
This pressure cooker dessert has a more traditional New York-style cheesecake batter that’s dotted with colorful Whoppers Robin Eggs.
🐣 These quick and easy mini cheesecakes are guaranteed to be a hit at your Easter celebration! 🐣
Update: Since writing this recipe several years ago, I’ve started using adorable mini mason jars to make pressure cooker cheesecakes. This post has been updated to reflect these upgrades!
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Making 3-Ingredient Graham Cracker Cheesecake Crust
The first step in making these delightful Robin Eggs Mini Cheesecakes is a perfectly buttery crust. Our recipe is only three ingredients that cook up to a classic crust on the bottom of each pressure cooker cheesecake.
Simply mix up graham cracker crumbs, melted butter, and a bit of sugar to line the bottom of each mason jar.
After filling the jars with crust, pop them in the freezer for 10 minutes to firm them up.
How to Make Mini Cheesecakes in an Instant Pot / Pressure Cooker
An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create these delicious Robin’s Egg Mini Cheesecakes!
While your graham cracker crusts firm up in the freezer, whip up the simple New York-style cheesecake batter.
These Easter-themed cheesecakes benefit from tangy cream cheese and sour cream for some serious flavor.
The batter itself is a quick dump-and-mix recipe, with a few important notes:
- All of your ingredients should be room temperature.
- Don’t use a food processor to chop the Whoppers Robin Eggs candies. You still want good-sized pieces of candy in your cheesecakes, not dust.
- We like the mini Robin Eggs for this Pressure Cooker Cheesecake recipe, but you’re welcome to use the larger size if you prefer.
- Be sure not to overmix the cheesecake batter. Gently fold in the chopped Whoppers Robin Eggs at the end to bring color and crunch to your cheesecake batter.
(See all my Tips for Making Perfect Instant Pot Cheesecake here.)
How to Cook Mason Jar Cheesecakes
Because everything is cuter when it’s smaller, I love making individual pressure cooker cheesecakes instead of one big cake. Plus, it’s automatic portion control! 😉
I cook these adorable cheesecakes in twelve mini (4-ounce) mason jars.
I first tried making cheesecakes in mason jars for our Instantly Sweet Cookbook: Mini Lemon Cheesecakes, and I fell in love with how adorable they come out. (See how cute?!)
Mason jars are the perfect size for mini cheesecakes that cook evenly into creamy, single-serving treats.
After filling, you can stack the glass jars right inside the pressure cooker pot. Start by adding a cup of water to your pressure cooking pot. This will produce the steam you need to bake the custards.
Next, stack your jars inside the pot. Start by placing a short trivet on the bottom with six mason jars on top. Then place a second rack in the middle and the remaining six mason jars on top of that.
➡️ If you don’t have two pressure cooker racks, you can place canning rings under the bottom six jars. Then place a rack on top and stack the remaining six jars on top of the rack.
When the cheesecakes finish cooking, set them on a wire rack to cool. Be sure the cakes are 100% cooled before putting the lids on the jars. Then, let the covered cheesecakes set in the fridge overnight for the best flavor and texture
Decorating and Serving Robin Eggs Mini Cheesecakes for Easter
I dressed up my Robin Eggs Mini Cheesecakes with a swirl of whipped cream and some extra mini Robin Eggs on top.
If you’re feeling very festive, bring more of an Easter look to your mini cheesecakes with an adorable nest of candy eggs on top. (See our Malted Milk Chocolate Cake from Barbara Bakes for a how-to on this decorating strategy.)
🍫 This recipe doesn’t have to be just for Easter! 🍫
You can easily adapt this Instant Pot Mini Cheesecake recipe to use Cadbury Mini Eggs, M&Ms, Reeses Pieces, and most other candies.
More Festive Easter Recipes
🐰 If you haven’t had your fill of cute Easter sweets, try some of these favorites from my baking blog, Barbara Bakes:
- Every year since the kids were young, we’ve started the day with these bright and easy Overnight Citrus Cream Cheese Pull-Apart Rolls.
- These Easter Shortbread Sandwich Cookies are filled with sweet-tart lemon curd and decorated with adorable cookie cut-outs.
- Pop some popcorn, melt some candy melts, and toss in your leftover Easter chocolates for this irresistible Easter Rocky Road Popcorn.
- If you’re looking to go the no-bake route with your Easter cheesecakes, we have you covered with Robin Eggs No-Bake Cheesecakes.
🥚 And because it can’t be all about desserts on Easter:
- Start with a tray of Pressure Cooker Deviled Eggs to celebrate the occasion.
- My foolproof way of warming spiral Easter ham slices ensures your ham won’t dry out before serving.
- As a side, serve a comfort-food classic with these Cheesy Instant Pot Potatoes au Gratin.
- Nonstick cooking spray
- 1 cup graham cracker crumbs (about 8 crackers)
- 3 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- 2 packages (8-ounces, each) cream cheese, room temperature
- ⅓ cup granulated sugar
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- pinch of salt
- 1 large egg, room temperature
- 1 cup Whoppers Mini Robin Eggs Malted Milk Candies, rough chopped*
- Whipped Cream and additional Robin Eggs for decoration, optional
- Prepare twelve 4-ounce glass mini mason jars by spraying them with nonstick cooking spray.
- In a small bowl, combine the graham cracker crumbs, butter, and sugar. Press the crust evenly into the bottom and up the side of the jars about 1/2 inch.
- In a mixing bowl, combine cream cheese and sugar at medium speed until smooth. Add the sour cream, vanilla, and salt and mix just until blended. Add egg and mix just until blended; don't over mix. Gently fold in the Robin Egg candies. Divide the batter evenly between the twelve mini mason jars. (You can do this with a 2-ounce disher or by weighing the jars and adding the same amount of batter to each jar.)
- Pour 1 cup of water into the pressure cooking pot, and place the trivet in the bottom. Place six jars on the trivet. Place a second trivet on top of the jars and place the remaining six jars on top.
- Lock lid in place. Select High Pressure and 2 minutes cook times. When the cook time ends, turn off the pressure cooker. Allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid.
- Remove the jars to a wire rack to cool. If necessary, remove any water drops from the tops of the cheesecakes with the corner of a paper towel. When the cheesecakes cool, refrigerate, covered with their jar tops, for at least 4 hours or overnight. Be sure the cakes are fully cool before covering.
- Serve the mini Easter cheesecakes topped with whipped cream and Robin Eggs, if you like.
*Don't chop in a food processor, use a sharp knife. You want larger pieces than you'll get in a food processor.
**Previously, we used 6 custard cups and cooked for 3 minutes at High Pressure. Otherwise, follow directions as written.
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Amount Per Serving: Calories: 186Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 69mgSodium: 163mgCarbohydrates: 18gFiber: 1gSugar: 10gProtein: 6g
Nutrition information is calculated by Nutritionix and may not always be accurate.
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