This New York Style Instant Pot cheesecake in jars is a fun and cute dessert idea, perfect for small parties, gatherings and makes a lovely portable dessert for picnics!
This easy Instant Pot cheesecake in a jar topped with cherry pie filling is a gorgeous and cute Instant Pot dessert idea.
After trying all sorts of savory dishes in the Instant Pot, I had the urge to try making something sweet, after all, we all do have a big sweet tooth which is no secret here! The first dessert I actually tried in the Instant Pot was kheer (Indian rice pudding). And after that, I’ve been continuously experimenting with savory dishes.
A few days ago, I did try making Instant Pot cheesecake using my regular baked cheesecake recipe, and I was pretty pleased with the way it turned out. It did need a little tweaking though, which is why I’ll be making it again and will definitely post that this summer.
For now, I want to share this easy dessert, Instant Pot Cheesecake in jars!
Don’t ya’ll love portion-controlled desserts? I know I do, and when it is presented in a Mason jar or glass, it looks even more appealing.
Even though the cheesecake sets in the 6 mins of cooking, you should still let it cool down completely and refrigerate it before enjoying it. The cheesecake tastes good even if it’s warm, but taste A-mazing once it’s chilled.
It’s super easy, convenient, portable and perfect to satiate those cheesecake cravings without having to make a big one.
Table of Contents
INSTANT POT CHEESECAKE IN JARS
Honestly, I am not a huge fan of the texture of a no-bake cheesecake. It is just creamy and lacks the texture of a baked cheesecake. But I also know it is super convenient to put together for a crowd and makes for an awesome summer dessert which is why I make some for an occasional party.
But if you want to enjoy the real deal cheesecake without having to bake a big one and then live with the guilt of eating more, over the next few days, then this Instant Pot cheesecake in jars is the ideal solution.
You can enjoy all that baked cheesecake yumminess without having to turn the oven on! I think it a big bonus to get results that are on par with the baked cheesecake.
I’d insist you give this New York style, Instant Pot cheesecake in jars a try, you will definitely enjoy it!
Yes, there is an advantage of making cheesecake in the Instant Pot over the traditional oven. For one, you don’t have to turn on that oven, especially during summers and turn your house into a furnace.
We know that it is important to leave the oven door ajar so that the cheesecake cools down gradually and you can avoid that unsightly crack which we all despise for that ultimate and flawless looking baked cheesecake. You don’t have to worry about that when you make one in an Instant Pot.
The ingredients and procedure to make these Instant pot cheesecake in jars are the same as the oven-baked cheesecake. The only difference- this cheesecake is baked in the Instant Pot instead. (duh! I know!!)
INGREDIENTS & EQUIPMENT REQUIRED TO MAKE INSTANT POT CHEESECAKE IN JARS
For the cheesecake filling you will need the usual suspects i.e.,
- Cream cheese,
- Sugar
- Eggs,
- Sour cream
- And some vanilla extract
The crust is made with
- Graham crackers,
- Melted butter
- Sugar
You can use your favorite cookies here or use none at all for a crustless cheesecake if you prefer it that way.
I’ve used these 4 oz Mazon jars, which I think is a decent serving size, and makes for a good portion-controlled dessert. Just apt for folks like me who can go overboard with desserts at times. Though you can go ahead and have two, I won’t judge 😀
I made these Mason jar cheesecakes in my 6qt Duo Instant Pot. You will need the trivet that came with the IP to place the jars.
Don’t have an Instant Pot and still want to make something as cute? Then make these little oven baked cheesecake cupcakes instead. They seve the purpose of portion-controlled desserts well too!
Let’s learn how to make Instant Pot cheesecake in jars!
STEP BY STEP INSTRUCTIONS TO MAKE INSTANT POT CHEESECAKE IN JARS | BAKED CHEESECAKE IN A JAR
1.Grind the graham crackers in a food processor or blender or crush them in a ziplock bag with a rolling pin. In a bowl, combine the crumbs with melted butter and sugar. Mix well.
2.Divide the crumb mixture between 5 Mason jars, press it down with the back of a spoon. Avoid applying too much pressure while pressing down the crust, just enough to keep it in place.
3.In the mixing bowl of your stand mixer, beat the cream cheese and sugar on low speed until smooth. You may use a hand blender or just a whisk too.
4.Add the egg and beat on medium-low speed until well incorporated.
5.Add the sour cream and the vanilla extract and beat well to mix.
6.Pour about 4 tbsp of the cheesecake filling in the prepared graham cracker crust in each jar. Give it a gentle tap on your palms to eliminate any bubbles. Cover the jars with aluminum foil.
7.Add 1.5 cups of water into the inner steel pot of the Instant Pot. Place a trivet and place the jars on the trivet.
8.Close the lid of the Instant Pot, and set the valve to ‘SEALING’. Pressure cook on ‘HIGH’ for 6 minutes. It will take some time for the pressure to build up after which the timer will start.
9.Let the pot depressurize naturally, once the silver pin drops, turn the knob to ‘VENTING’ and open the lid.
10.Transfer the jars to a wire rack with the help of tongs. Let the cheesecake cool completely at room temperature, then refrigerate for another 5-6 hours.
11.Enjoy as such or top with your favorite toppings such as fruit compote, cherry pie filling, caramel etc
NOTES
- Make sure all the ingredients are at room temperature.
- Use low to medium speed the entire time whilst mixing ingredients. Do not beat on high speed or over beat as that will incorporate air in the mixture.
- This recipe makes 5 decent sized jars, you can stretch it to 6 jars by reducing the cheesecake filling to 3 tbsp in each jar.
- Cook time does not include time taken for pressure build-up and natural release.
- Update: Editing notes to mention that you can stack the jars offset over the trivet if you double the recipe. You can also skip the aluminum foil, and use the two-part top lids of the Mason jars. Cover the jar with the lid that has the rubber ring, then close the jar using the outer band, but do not tighten the lid all the way, just enough to cover the jar in order to prevent any condensation from dripping in it. Refer my pumpkin cheesecake jars post for pictorial reference.
- Update: I’ve also reduced to the quantity of the Graham crackers from 4 to 3 sheets in the recipe card, as I think 4 sheets made for a thicker crust.
HOW TO MAKE INSTANT POT CHEESECAKE IN JARS?
Instant Pot Cheesecake In Jars | Mason Jar Cheesecake
Equipment
- Instant Pot DUO60 6 Qt 7-in-1
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
For the crust
- 1/2 cup Graham cracker crumbs, about 3 full sheets of Graham crackers
- 2 tbsp melted butter, unsalted
- 1 tbsp granulated cane sugar
For the cheesecake filling
- 8 oz cream cheese
- 1/4 cup sugar, you may increase to 1/3 cup if you like it sweeter
- 1/4 cup sour cream
- 1 large egg
- 1/2 tsp pure vanilla extract
Instructions
- Grind the graham crackers in a food processor or blender or crush them in a ziplock bag with a rolling pin. In a bowl, combine the crumbs with melted butter and sugar. Mix well.
- Divide the crumb mixture between 5 Mason jars, press it down with the back of a spoon. Avoid applying too much pressure while pressing down the crust, just enough to keep it in place.
- In the mixing bowl of your stand mixer, beat the cream cheese and sugar on low speed until smooth. You may use a hand blender or just a whisk too.
- Add the egg and beat on medium-low speed until well incorporated.
- Add the sour cream and the vanilla extract and beat well to mix.
- Pour about 4 tbsp of the cheesecake filling in the prepared graham cracker crust in each jar. Give it a gentle tap on your palms to eliminate any bubbles. Cover the jars with aluminum foil.
- Add 1.5 cups of water into the inner steel pot of the Instant Pot. Place a trivet and place the jars on the trivet.
- Close the lid of the Instant Pot, and set the valve to 'SEALING'. Pressure cook on 'HIGH' for 6 minutes. It will take some time for the pressure to build up after which the timer will start.
- Let the pot depressurize naturally (about 15 minutes), once the silver pin drops, turn the knob to 'VENTING' and open the lid.
- Transfer the jars to a wire rack with the help of tongs. Let the cheesecake cool completely at room temperature, then refrigerate for another 5-6 hours.
- Enjoy as such or top with your favorite toppings such as fruit compote, cherry pie filling, caramel etc
Notes
- Make sure all the ingredients are at room temperature.
- Use low to medium speed the entire time whilst mixing ingredients. Do not beat on high speed or over beat as that will incorporate air in the mixture.
- This recipe makes 5 decent sized jars, you can stretch it to 6 jars by reducing the cheesecake filling to 3 tbsp in each jar.
- Cook time does not include time taken for pressure build-up and natural release.
- Update: Editing notes to mention that you can stack the jars offset over the trivet if you double the recipe. You can also skip the aluminum foil, and use the two-part top lids of the Mason jars. Cover the jar with the lid that has the rubber ring, then close the jar using the outer band, but do not tighten the lid all the way, just enough to cover the jar in order to prevent any condensation from dripping in it. Refer my pumpkin cheesecake jars post for pictorial reference.
- Update: I've also reduced to the quantity of the Graham crackers from 4 to 3 sheets in the recipe card, as I think 4 sheets made for a thicker crust.
Nutrition
PIN IT FOR LATER
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Regards,
Freda
Tasted great!
Glad you enjoyed it 😊
These are so cute. When do you add the fruit topping? After they are cooked and cooled? Just before serving.? I am assuming you don’t cook them with the topping. I am not sure what to do. Thanks so much!
Hi Sarah! Thanks! Yes, that’s right. You top them after they have cooled and set well in the refrigerator.
Just a suggestion: Listing the (gram) weight of the crumbs would make it easier to calculate how many Oreo cookies (or any other base ingredient) to substitute for sheets of graham crackers.
Hi Barbara! Thank you for the suggestion. I’ll definitely keep it in mind 🙂
I just made these today. Both the regular cheesecake and the chocolate cheesecake. I used the jar lid instead of foil. However after they cooled and I removed the lids, there was condensation on top of the cheesecake. Any suggestion to avoid this next time? Do I need to remove the lids right away?
Hi Caroline! Yes, it needs to be cooled, uncovered. You can wipe off the condensation with a paper towel for now.
Hi, I was wondering if you could add oreo crumbles to the cheese cake mix to make a oreo cheese cake?
Hi Michelle! Yes, that would be great 😊 You could also do an Oreo crumb for the base instead of graham crackers.
Hello.
Is it possible to sealed the jar using the pressure cooker? Thank you.
Hi Caroline! I’m sorry, I have no idea about this.
Can you freeze these and use at a different time?
Hi Robin! Yes, you can. Make sure you have about 1/2 inch headspace, so you may need to add about 3 tablespoons of cheesecake batter. Thaw in the fridge overnight. Skip the topping, add it just before serving.
Freda, I made these on December 31st for our New Year’s dessert. They were easy and incredibly delicious. Thank you so much! I made 6 and my husband ate his two one after the other. He said that he could eat all 6 of them if I would let him. I posted them on an Instant Pot group that I follow on FB of course, I added the link to here. So far there are over 400 likes and over 70 comments. FB Group is call Instant Pot Recipes Only. I wish you could see my pics or video.
Yay! I’m so happy to hear that, Angelia! I did see your post and left a comment too 😊 it does look fantastic, I love it with that strawberry topping. I did the same topping for my Christmas dinner party and everyone loved it! I really appreciate you taking the time to share your feedback, thanks so much 😊
Can you make these ahead and refrigerate?
Yes, it should be good for up to 5 days in the refrigerator, Kim.
This was delicious. I could only fit 4 jars in my IP so I just divided everything equally and followed directions. I will definitely make again.
That’s great Debby! So glad you liked it 🙂 Thanks for sharing your feedback!
You can substitute chocolate graham crackers to get an oreo-like crust.
Hi Bruce! Yes, that’s a great substitute.
New to the instant pot. Have only made hard boiled eggs so far. Saw your receipt and decided to give it a try… came out great… I was so happy!!! Thanks for sharing .
Thanks for coming back and sharing your feedback, Nancy! I’m so happy to hear that 🙂
Do you remove the foil as soon as they come out of the instant pot or wait for them to cool then remove the foil ?
Yes, that’s right, Kwyla. I remove the foil as soon as they come out of the IP and let the jars cool on a wire rack. Refrigerate it with the lids closed.
Hi. Can I use steamer instead? And what will be the cooking time using the steamer? Thank you
HI Gyle! You mean the steamer basket right? I’m not sure if you would be able to stack the jars on it, though or this recipe you won’t need to stack unless you double the quantities. The cooking time will remain the same.
If making this recipe in 5 jars as you did, would there be enough room at the top after they are done to put fruit or pie filling on top and be able to put the cover on the jar?
Hi Susan, if you cover it after adding the topping, it may most probably touch the lid, if that’s not a problem. Or you can stretch it to 6 jars, decrease the cook time to 4 minutes. That way you’ll have enough room for the topping since you want to cover the jars.
Hi I was wondering if I doubled the recipe and doubled the size of the jars to 8 Oz jars do you think the cook time would be? 4 oz would just tick my husband off lol
Lol 😂 you will need to add a minute or 2, with a natural pressure release. That’s about it. If it’s not done, pressure cook on high for another 1-2 minutes.
I really want to make these but my pressure cooker came with a steamer rack that sits closer to the top of the pot instead of the bottom. Will this still work for it? Also would I need to add more water for having an 8quart?
Hi Tianna, do you use this rack for regular use as well? If yes, then I don’t see a problem with using it, as far as you can close the lid. You can always get another one from Amazon, it is pretty handy to have around. The water qty will remain the same, as not much of it get’s evaporated. If you cook in batches, make sure there is a minimum of 1 cup water.
Thank you so much!!
If I want to double the recipe can I stack the jars in my instant pot and do 10 at a time? I don’t think 5 will be enough!
Hi Sara, yes you can do it, offset the jars, and use the lids to close the jars but not all the way.
Fantastic, can’t wait to try! If Im making, like, 30 of these for a family party and multiply the recipe, should I refrigerate the extra filling/crust put together in the little jars while waiting for the IP to cook the first batch? Would that change the cooking time? Thanks!
Hi Maria, you can refrigerate it, it won’t change the cooking time.
Thank you!
Cold you just flip the jar cover on top of the jars instead of using tin foil?
Yes, Laurie you can! Cover it loosely with the lid.
My whole family loved these! I thought I would just eat a few bites of mine but I ate the whole thing in one sitting. Thank goodness they are probably the perfect portion. Next time I’ll be doubling the recipe for sure. We put some of my homemade triple berry(raspberry, strawberry and blackberry) jam on top. It was amazing!
I can totally relate 😀 Glad your family enjoyed these, Heather! Thanks for posting your feedback, I really appreciate it 🙂
I just saw this recipe. So excited to try. Can you tell me where you purchased these mini mason jars.
Thank you for sharing.
Nilda from San Antonio, Texas
Hi Nilda! I picked these up from Target, you will also find them on Amazon. I hope you get a chance to try this soon 🙂
Are these 5oz jars? Thanks
These are 4 oz jars, Nancy. Picked them up from Target.
This looks great, but wondered if anyone has tried an egg substitute? I have an egg allergy.
Hi Louise! Yes, you can leave out the eggs. Please refer to this eggless version from my friend’s blog- https://www.cookingcarnival.com/instant-pot-cheesecake-in-jar/
Thanks so much 💞
You’re most welcome 🙂
Freda,
I am always skeptical about cheesecake texture when it is not baked. But looking at yours, I am sold! This looks fabulous and I love the portion controlled sizes. But when it is this yummy I might end up eating more of those 🙂
I can totally relate 😀 Thanks, Sandhya 🙂
Freda ,i am speechless seeing this gorgeous dessert. Beautifully described the whole recipe. Loved it. What brilliant shots.
I make all my desserts in a small serving containers. Just perfect, not too little or too much. Your cheesecake looks so tempting. I’ve yet to make a baked cheesecake and your recipe seems pretty easy to follow.
Such a gorgeous looking dessert Freda. I am drooling 😋 This looks so delectable. I love cheesecakes.
Thanks, Lata 🙂
Awesome recipe! Loving it. My daughter and me loves all kind of cakes and cheese cakes. Can you tell me about cherrie pie filling. Where do i get it?
Hi! WHere are you based? In US you will easily get it at all the possible store like Walmart, Target etc. If not you can top it with a simple fruit compote, like this strawberry compote, https://aromaticessence.co/2019/02/05/strawberry-fool-recipe/
OMG! Loving it Freda!! I love using my instant pot nowadays and have been trying my daily meals in them! This gorgeous one (my favorite dessert!), I am going to try! I love the portion control and no large dishes to store in the fridge!! Fabulous share dear! <3
I’m sure you will enjoy it then! Thanks so much 💗
Hi. Lovely recipe. Can i do this in my presuure cooker or on OTG?
Please let me know
Louella
Hi Louella, I haven’t tried this in the stove top pressure cooker. You can make these in the OTG, I’d use the same procedure as baking a regular cheesecake i.e place the jars in a tray filled with warm water. You will need to check 1 jar for the timings since I haven’t tested it in the oven yet. I’m guessing 10-15 minutes would work. Or you can double this recipe and bake a regular 7-inch cheesecake, baked at 350 degrees F for 1 hour in the water bath, keep the oven door ajar and let it cool down gradually, then refrigerate. Add 1 tbsp flour to the batter in the last step of mixing after adding vanilla if you are baking a regular 7-inch cheesecake.
Oh my goodness.. this is so heavenly.. loved the way you have described everything makes me want to make one right away..that cherry filling in love with it
Do you think yogurt could be used in place of sour cream? The recipe looks fabulous!
Thank you.
Hi Amy, thanks! Yogurt may leave some water and I’m not sure how that would affect the final texture, you would probably need more cook time. Greek yogurt would be better than regular yogurt. I would still suggest transferring the yogurt, plain or Greek, to a muslin cloth, squeezing out all the water, and then use the yogurt in the recipe.
Try adding 1-2 tsp cornstarch; which will absorb any water from yogurt/ sour cream without affecting desired consistency. Rose Levy Beranbaum instructs this technique in The Baking Bible cheesecake recipes. Have successfully used this method for many years.
Thanks for sharing the tip 🙂