Instant Pot Cheesecake Pops

by

Barbara Schieving

POSTED Thu, April 9, 2020

Serves

6

Total Time

60 MINS

Calories

686

These bite-sized treats are always a hit at parties, and can be made in advance to save time. Kids will love them!

recipe-image

    INGREDIENTS


  • Cream cheese icon
    Cream cheese

    454 g (about 2 cups)room temperature

  • Egg icon
    Egg

    2 (about 100 g)room temperature

  • Chocolate icon
    Chocolate

    454 g (about 2 cups)finely chopped

  • Baking spray icon
    Baking spray

    as needed

  • Sugar icon
    Sugar

    ½ cup (about 102 g)

  • Sour cream icon
    Sour cream

    2 tablespoons (about 30 g)

  • Vanilla extract icon
    Vanilla extract

    1 teaspoon (about 4.4 g)

  • Water icon
    Water

    1 cup (about 240 g)

  • Vegetable shortening icon
    Vegetable shortening

    2 tablespoons (about 25.97 g)

    METHOD


  • 1. Spray baking spray onto a clean springform pan
  • 2. Add cream cheese and sugar to a clean stand mixer bowl
  • 3. Mix until smooth
  • 4. Add sour cream and vanilla extract to the stand mixer bowl
  • 5. Blend until combined
  • 6. Mix egg into the stand mixer bowl one by one
  • 7. Pour batter into springform pan
  • 8. Add water to the inner pot
  • 9. Place a clean rack in the inner pot
  • 10. Place springform pan your Instant Pot
  • 11. Close and lock the lid and turn the steam release handle to Sealing
  • 12. Pressure cook - Manual, High, 30 min
  • 13. Natural release
  • 14. Pat dry with paper towels
  • 15. Let cool on a cooling rack
  • 16. Cover with plastic wrap
  • 17. Refrigerate in fridge - 4 hr
  • 18. Line a clean baking sheet with parchment paper
  • 19. Scoop content of springform pan onto baking sheet
  • 20. Insert a lollipop stick into each scoop carefully
  • 21. Freeze until hard - 2 hr
  • 22. Add chocolate and vegetable shortening to a clean heatproof bowl
  • 23. Heat in microwave until smooth while stirring frequently - 30 sec
  • 24. Dip the cheesecake pops in the melted chocolate
  • 25. Cover baking sheet with parchment paper
  • 26. Let cool
  • 27. Refrigerate in fridge

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