Instant Pot: Mason Jar Cheesecake

Instant Pot 101 Family. "IP Conversions" 5 Star "IP Recipe Translation" 5 Star

Servings: 4

subheading: CRUST:

(4) 8oz Mason jars

(15 to 17) Oreo cookies, smashed

(2) TBSP granulated sugar

(2) TBSP butter, unsalted

subheading: CHEESECAKE:

(1) 8oz package cream cheese, room temperature

(1) egg, large or jumbo, room temperature

⅓ cup granulated sugar

¼ cup sour cream, room temperature

½ tsp vanilla extract

(15) Fun Size Snickers, finely chopped

subheading: CHEESECAKE CRUST:

Add the smashed cookies, sugar and melted butter to a bowl and stir until it starts to hold shape as you press down.

Press the mixture into the mason jars. Use the back of a spoon or even your hand to press down.

Freeze for 20 to 30 minutes.

subheading: CHEESECAKE BATTER:

In a medium mixing bowl, briefly break up the cream cheese by beating it for 10 seconds with a hand mixer using low speed.

Add in the sugar and beat until just incorporated using low speed (20 to 30 seconds).

Scrape down the sides and the hand mixer with a spatula making sure it is completed incorporated.

Add in egg, beat (20 to 30 seconds).

Blend in sour cream and vanilla.

Beat until just incorporated using low speed (10 to 20 seconds).

Blend in the half of your chopped Snickers, using a spatula.

Pour cheesecake batter into your Mason jars.

Pour 1 cup of water into your Instant Pot.

Place your cheesecake on top of your trivet/sling.

Put your cover on and set to sealing.

Set for 8 min High Pressure. When completed, perform a natural release.

Once natural release is completed, remove your cover.

Let cool to room temperature either in your Instant Pot or on the counter.

Let cool in the fridge for at least 4 hours.

Garnish with chopped Snickers.

I like to add a dollop of my Instant Pot strawberry jam on top and then garnish with chopped Snickers.