Schnelle Käsekuchen-Kugeln 2 Zutaten Sündhaft Lecker
These quick and sinful little cheesecake balls only need a few ingredients, delivering a rich blend of cream cheese and warm cinnamon inside a perfectly textured crispy shell—all from a pressure cooker in under 90 minutes!
Equipment
- 1 Mixing bowl for combining crust and filling
- 1 Pressure cooker for cooking the cheesecake balls
- 1 Baking tray with parchment for chilling balls
Ingredients
Main ingredients
- Graham-Cracker-Krümel or Biscoff-Kekse for crust
- Brauner Zucker used in crust and filling
- Zimt in crust and filling
- Geschmolzene Butter to bind crumbs
- Mehl helps filling texture
- Doppelrahmfrischkäse cream cheese for filling
- Saure Sahne adds tang
- Eier helps structure
- Vanilleextrakt flavor
- Puderzucker optional frosting
- Frischkäse for frosting
- Schlagsahne frosting topping
- Zusätzlicher Zimt garnish
- Kristallzucker for coating
Instructions
Instructions
- Mix crumbs (Graham or Biscoff) with brown sugar, cinnamon, and melted butter until it holds shape when pressed.
- Form about 1 tablespoon of the crust mixture into a flat disc with your hand.
- In another bowl, whip together cream cheese, brown sugar, flour, cinnamon, and melted butter until smooth.
- Place a dollop of filling into each crust disc and wrap to form a sealed ball.
- Roll balls in a mixture of granulated and brown sugar for coating.
- Place rolled balls onto parchment-lined tray and refrigerate for 30 minutes.
- Cook in pressure cooker for 15 minutes once float valve rises, then allow natural pressure release.
- Optional: Top with frosting made from cream cheese, powdered sugar, whipped cream and a sprinkle of cinnamon before serving.
Notes
Store in airtight container in fridge up to 4 days. Freeze for longer and defrost overnight. Add fresh cinnamon sugar if coating softens.