Instant Pot Mini Heart-Shaped Chocolate Cheesecakes
For a decadent Valentine's Day dessert, use your Instant Pot to whip up mini heart-shaped chocolate cheesecakes, infused with coffee and each perfectly sized to serve two.
Preparation Time
25 mins
Cooking Time
20 mins
Total Time
45 mins
Calories
400 Calories
Recipe Instructions
Step 1
Prepare 3 (4-inch) heart-shaped springform pans by wrapping the outside with aluminum foil.
Step 2
Combine cookie crumbs and melted butter in a small bowl, tossing to coat. Press mixture evenly in the bottom of the prepared pans.
Step 3
Beat cream cheese with a fork in a medium bowl until smooth. Gradually add sugar, beating with the fork until well blended. Add egg and mix well.
Step 4
Pour hot coffee over chocolate chips in a small bowl. Stir until melted and smooth. Add to cream cheese mixture and blend well. Stir in heavy cream, vanilla, and salt; mix until smooth. Pour batter into the prepared pans.
Step 5
Remove the pans from the pot and allow to cool completely at room temperature. Refrigerate 8 hours to overnight. Release cheesecakes from the springform pans and top as desired before serving.
Step 6
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Step 7
Pour 1 cup water into a multi-functional pressure cooker (such as Instant Pot). Place a steamer rack in the bottom and place 2 batter-filled pans on the rack. Top with another steamer rack and add the remaining batter-filled pan. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
Ingredients
1 teaspoon vanilla extract
2 (8 ounce) packages cream cheese, softened
1 large egg
2 teaspoons heavy cream
4 teaspoons unsalted butter, melted
0.33333334326744 cup white sugar
0.125 teaspoon salt
0.33333334326744 cup crushed chocolate sandwich cookies (such as Oreo®)
0.25 cup hot strongly brewed coffee
0.25 cup bittersweet chocolate chips (such as Ghirardelli® 60%)
