Try this Individual Cheesecakes recipe, or contribute your own.
Suggest a better descriptionCrumble the graham crackers into fine crumbs, either in a food processor or by crushing them in a freezer bag with a rolling pin. Mix the crumbs with melted butter, and press the mixture down into a ramekin or mason jar to form the crust.
Mix the remaining ingredients, save for the berries, in a bowl with an immersion blender (or electric mixer) until it’s as smooth as you can get it. Divide the cream cheese mixture between the two jars or ramekins, and tap them on the counter to smooth out the the tops and release any air.
Add two cups of water to your Instant Pot, place the trivet down inside the insert, and set the cheesecakes on top of the trivet. Loosely tent the tops with foil to prevent condensation from dripping onto the cakes, and close it up.
Make sure the release valve is set to “sealing,” then press “manual” and adjust the cook time to four minutes using the “+” and “-” buttons. Once the cooking time has elapsed—the Instant Pot will let you know, quite loudly—allow it to naturally released for ten minutes, then release the remaining pressure by switching the release valve to “venting.”
Remove the cakes from the pot using an oven mitt, then let them hang out on the counter until they’re cool enough to touch. Transfer them to the fridge for at least an hour to chill fully, then top with berries and serve to yourself and one other, very lucky person.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 (385g) | ||
Recipe Makes: 1 | ||
|
||
Calories: 668 | ||
Calories from Fat: 555 (83%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 61.7g | 82 % | |
Saturated Fat 37g | 185 % | |
Monounsaturated Fat 16.4g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 156.2mg | 48 % | |
Sodium 554.5mg | 19 % | |
Potassium 154.2mg | 4 % | |
Total Carbohydrate 25.1g | 7 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 24.3g | ||
Protein 4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 668
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.