Mini Chocolate Cheesecakes Made Easy in Your Pressure Cooker
These mini chocolate cheesecakes come together quickly in your pressure cooker for a rich, indulgent treat with a crunchy crust and creamy filling.
Equipment
- 1 Mixing bowl Large
- 1 12-cup muffin tin
Ingredients
Main Ingredients
- 1 cup Oreo cookie crumbs
- 2 tablespoon unsalted butter melted
- 12 oz cream cheese room temperature
- ½ cup sugar
- 2 tablespoon natural unsweetened cocoa powder
- ¼ cup sour cream room temperature
- ½ teaspoon vanilla extract
- 2 large eggs room temperature
- 4 oz semi-sweet or bittersweet chocolate chopped and melted
- 3 oz semi-sweet chocolate chips for drizzling
Instructions
Instructions
- Preheat oven to 325°F and line a 12-cup muffin tin with cupcake liners.
- Mix Oreo crumbs and melted butter in a bowl until well combined.
- Spoon tablespoon of mixture into each liner and press to form crust.
- Bake crusts for 5 minutes, then let cool.
- Beat cream cheese until smooth and creamy.
- Add sugar and cocoa powder and blend thoroughly.
- Stir in sour cream and vanilla extract until smooth.
- Add eggs one at a time, mixing on low speed and scraping bowl as needed.
- Mix in melted chocolate until fully incorporated.
- Divide batter over crusts, filling nearly to top.
- Bake for 15–18 minutes until centers are just set.
- Cool in pan 10 minutes, then transfer to rack to cool completely.
- Chill at least 2 hours, drizzle with melted chocolate chips before serving.
Notes
Store in the fridge in airtight containers or freeze individually wrapped. Add toppings just before serving for best texture.