Go Back
–+ servings

Instant Pot Turtle Cheesecake Bites

Angela Milnes
Savor Instant Pot Turtle Cheesecake Bites: a delectable blend of cheesecake, chocolate, and pecans in every bite.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Cool Time 4 hours
Total Time 5 hours 25 minutes
Course Desserts
Cuisine American
Servings 9 Servings
Calories 1091 kcal

Ingredients
  

  • ⅔ cup Semi Sweet Chocolate Chips
  • 6 tablespoon Heavy Whipping Cream
  • 24 oz Cream Cheese room temperature
  • 1 cup Brown Sugar
  • 3 tablespoon All Purpose Flour
  • 1 cup Sour Cream
  • 1 ½ tablespoon Vanilla Extract
  • 3 Eggs
  • Chopped Pecans

Crust

  • 2 cups Graham Cracker Crumbs
  • ½ cup Butter melted
  • 2 tablespoon Sugar granulated

Chocolate Ganache

  • 8 oz Semi Sweet Chocolate Chops
  • 12 tablespoon Heavy Whipping Cream

Caramel Sauce

  • 1 Can Sweetened Condensed Milk 14 Oz

Instructions
 

  • Remove the label from the condensed milk can. Open it, remove the top and cover it with aluminum foil. Then, place the can on the trivet in your Instant Pot. Pour water in the inner pot until it goes ¾ of the way up the can.
  • Place the lid on your Instant Pot, and put the vent into the sealing position. Then, hit the pressure cook or manual button and set the time for 35-minutes. When finished, release the pressure and transfer the can to a cooling rack.
  • It will take about 30-minutes for the Instant Pot to come to pressure due to how much water is in the inner pot.
  • Mix the graham cracker crumbs, melted butter, and sugar together in a medium bowl.
  • Spray your egg molds with non-stick cooking spray. Then, place 1 tablespoon of graham cracker crust into each mold. Press down firmly.
  • Put 12 tablespoons of heavy whipping cream and an 8 oz bag of chocolate chips in a microwave-safe dish. Microwave on high for 1-minute or until the chocolate is melted. Mix well.
  • Next, place 1 tablespoon of the chocolate ganache in the mold on top of the graham cracker crust.
  • In a large bowl, combine the brown sugar, flour, and cream cheese. Beat well with an electric mixer.
  • Next, add the vanilla extract and the sour cream. Mix well. Then, add one egg at a time while continuing to mix the cream cheese filling.
  • Pour the same amount of cheesecake batter into each egg mold over the crust and chocolate. Only fill it just to the edge of the mold.
  • Add 1 ½ cups of water to the inner pot. Then, place the trivet inside, and the egg molds inside on top of the trivet. Close the lid and place the valve in the sealing position. Then, hit the manual or pressure cook button and set the time for 5-minutes.
  • After the cheesecake bites are done cooking, let them sit in the Instant Pot for 10 minutes before moving the valve to the venting position. Then, remove the egg molds and transfer them to a cooling rack.
  • Once the cheesecake bites have cooled, place them in the refrigerator. They need to cool in the fridge for 4-hours before you can pop them out of the molds.
  • Finally, drizzle the turtle cheesecake bites with chocolate and caramel sauce. Top with additional pecans.
  • Enjoy your Instant Pot turtle cheesecake bites!

Notes

Avoid Overfilling: Don't overfill the molds. If you do, the aluminum foil will get stuck to the cheesecake, leading to potential difficulties in removing the treats.

Nutrition

Calories: 1091kcalCarbohydrates: 93gProtein: 16gFat: 74gSaturated Fat: 43gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gTrans Fat: 0.4gCholesterol: 224mgSodium: 545mgPotassium: 637mgFiber: 4gSugar: 74gVitamin A: 2147IUVitamin C: 2mgCalcium: 315mgIron: 4mg
Print Recipe Pin Recipe
Tried this recipe?Let us know how it was!