Instant Pot Cheesecake In Jars | Mason Jar Cheesecake

5 from 20 votes

Instant Pot Cheesecake In Jars | Mason Jar Cheesecake

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!

Course Desserts

Cuisine American

Keyword Instant Pot Cheesecake In Jars, Instant Pot Desserts, Mason Jar Cheesecake

Prep Time 15

Cook Time 6

Total Time 21

Servings (4 oz) cheesecake jars

Calories 334kcal

Author Freda Dias

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.

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