Mini cheesecakes decorated with Robin’s Egg candies are the perfect welcome to spring. Pressure Cooker Mini Cheesecakes have rich, creamy New York style cheesecake batter loaded with colorful Easter malted milk ball candies. A fun Instant Pot mini cheesecake recipe just in time for Easter.
My family went crazy for the Robin Eggs No-Bake Cheesecakes I posted on Barbara Bakes several years ago. I thought it would be fun to make a baked cheesecake in the pressure cooker with a more traditional New York style cheesecake batter.
Making Mini Cheesecakes in an Instant Pot
I decided to make individual pressure cooker mini cheesecakes instead of a large cheesecake. I used six 6-ounce custard cups and stacked them in the pressure cooker – three on a rack on the bottom with a steamer rack in the middle, then 3 more cups on the steamer rack.
If you don’t have two racks, you could use canning rings underneath the bottom cups and put a rack on top of the cups and stack the remaining three cups on top of the rack.
I dressed up my pressure cooker cheesecakes with a swirl of whipped cream and a Robin’s Egg candy. Although they’d be just as delicious without any topping if you’d prefer.
My family went crazy for this mini cheesecakes recipe. You could change up the topping for the cheesecakes with any chocolate Easter candies you prefer. Robin Eggs have always been one my favorites.
What’s your favorite Easter candy?
Items Needed to Make Mini Cheesecakes:
Pressure Cooker Robin Egg Mini Cheesecakes
- 1 cup graham-cracker crumbs (about 8 crackers)
- 3 tablespoons unsalted butter, melted
- 1 tablespoon sugar
- 12-ounces 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
- 1 cup Whoppers Robin Eggs Malted Milk Candies, chopped*
- Whipped Cream and additional Robin Eggs for decoration, optional
Prepare six 6-ounce glass custard cups by spraying them with non-stick cooking spray.
In a small bowl, combine the graham cracker crumbs, butter, and sugar. Divide evenly between the six custard cups. 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. Add sour cream, vanilla, and salt and mix just until blended. Add egg and mix just until blended; don’t over mix. Gently fold in Robin Egg candies. Divide batter evenly between the six cups.
Pour 1 cup of water into the pressure cooking pot, and place the trivet in the bottom. Place three cups on the trivet. Place a second trivet on top of the cups and place the remaining three cups on top.
Lock the lid in place. Select High Pressure and set the timer for 3 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 cups 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.
Serve topped with whipped cream and Robin Eggs, optional.
*Don’t chop in a food processor, use a sharp knife. You want larger pieces than you’ll get in a food processor.