Instant pot mini cheesecake 2 1
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Instant Pot Mini Cheesecake with Oreo Crust


  • Crust
  • 3 Tbls. Unsalted Butter
  • 3/4 C. Graham Crackers or Oreos Crushed
  • Filling
  • 1 1/2 Pkg. 8 oz. Cream Cheese Room Temperature
  • 6 Tbls. White Sugar
  • 1/3 C. Sour Cream
  • 2 Large Eggs
  • 1 Tsp. Vanilla
  • Topping
  • 2 C. Cherries Pitted
  • 3/4 C. Water
  • 1/2 C. White Sugar
  • 3 Tbls. Cornstarch
  • Splash of Almond Extract
  • OR 1 Can Cherry Pie Filling


  • Crust instructions:
  • Heat oven to 350 degrees.
  • Crush 3/4 cup graham crackers or Oreos.
  • Melt butter in microwave save dish. Once melted mix crumbs into butter stirring until coated.
  • Press crumbs into the bottom and about half inch up the sides of a foil-lined springform pan.
  • Place mini cheesecake pans in oven on a cookie sheet and bake for 10 minutes. Cool in fridge.
  • Filling instructions:
  • Cream cheese and then add sugar, mixing with a mixer. Add in sour cream and vanilla and mix for a minute more.
  • Add eggs and hand mix with a spatula. Don't over mix!
  • Pour into crust and cover with foil.
  • Pour cup of water into the bottom of the Instant Pot.
  • Place the springform pans into the Instant Pot. You can set one pan on the bottom and two pans on top of the trivet.
  • Close Instant Pot and cook manual on high for 18 minutes. It will take about five minutes to come to pressure and 8-10 minutes to release steam on quick release.
  • The outer edge of the cheesecake should be firm, while the center will be just slightly jiggly.
  • Once the cheesecake is completely cool, place the cheesecake in the fridge. It will set up and become firm.
  • Topping:
  • Blend corn starch and sugar.
  • Drain juice from cherries and add water to make 3/4 cup liquid. Stir liquid into corn starch mixture.
  • Stir mixture on high heat until mixture thickens and boils.
  • Remove from heat, stir in almond extract and gently fold in cherries.