Instant Pot Mini Mochaccino Cheesecakes

by

Michelle Fagone

POSTED Fri, December 13, 2019

Serves

6

Total Time

25 MINS

Calories

207

When you need your cheesecake, chocolate, and coffee all in one, and you need it to go, grab one of these mini desserts and hit the road. Your taste buds will never know that with every indulgent bite these che...

recipe-image

    INGREDIENTS


  • Rolled oats icon
    Rolled oats

    ½ cup (about 79.2 g)

  • Raw almonds icon
    Raw almonds

    8

  • Unsweetened cocoa powder icon
    Unsweetened cocoa powder

    ¼ cup (about 21.5 g)

  • Granulated sugar icon
    Granulated sugar

    2 tablespoons (about 25.5 g)

  • Unsalted butter icon
    Unsalted butter

    3 tablespoons (about 43.2 g)melted

  • Salt icon
    Salt

    ⅛ teaspoon (about 0.78 g)

  • Cream cheese icon
    Cream cheese

    170.25 g (about ¾ cup)cubed, room temperature

  • Sour cream icon
    Sour cream

    1 tablespoon (about 15 g)room temperature

  • Vanilla extract icon
    Vanilla extract

    ¼ teaspoon (about 1.1 g)

  • Instant coffee icon
    Instant coffee

    2 teaspoons (about 2 g)

  • Granulated sugar icon
    Granulated sugar

    ¼ cup (about 51 g)

  • Egg icon
    Egg

    1 (about 50 g)room temperature

  • Water icon
    Water

    1 cup (about 240 g)

    METHOD


  • 1. For Crust: Lightly grease six silicone cupcake liners with either oil or cooking spray
  • 2. Add rolled oats, raw almonds, unsweetened cocoa powder, granulated sugar, unsalted butter and salt to a clean food processor bowl
  • 3. Pulse until fine crumbs form
  • 4. Transfer crumb mixture to liners and press down along the bottom and one third of the way up the sides of the pan
  • 5. Add cream cheese, sour cream, vanilla extract, instant coffee and granulated sugar to the food processor bowl
  • 6. Cream together until smooth
  • 7. Add egg to the food processor bowl slowly
  • 8. Pulse - 10 sec
  • 9. Scrape the bowl and pulse until batter is smooth
  • 10. Transfer batter into silicone cupcake liners
  • 11. Add water to the inner pot
  • 12. Place a clean rack in the inner pot
  • 13. Place a clean steamer basket on the rack
  • 14. Carefully place cheesecakes in steamer basket
  • 15. Close and lock the lid and turn the steam release handle to Sealing
  • 16. Pressure cook - Manual, High, 20 min
  • 17. Release pressure - Quick venting
  • 18. Remove steamer basket from pot
  • 19. Let cool - 10 min
  • 20. Cheesecakes will be a little jiggly in the center
  • 21. Refrigerate until set - 1 hr
  • 22. Serve

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