Instant Pot Cheesecake Pops

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recipe by Barbara Schieving

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
  • Calories icon

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

Inspired by:

recipe updated Jun 8, 2020


  • Cream cheese icon
    Cream cheese
    454g (about 2 cups)
  • Egg icon
    2 (100g)
  • Chocolate icon
    2 cups
  • Baking spray icon
    Baking spray
    as needed
  • Sugar icon
    about ½ cup (102g)
  • Sour cream icon
    Sour cream
    2 tbsp (30ml)
  • Vanilla extract icon
    Vanilla extract
    1 tsp (5ml)
  • Water icon
    1 cup (240ml)
  • Vegetable shortening icon
    Vegetable shortening
    2 tbsp (26g)


  • kCook icon Stand mixer
  • kCook icon Parchment paper
  • kCook icon Microwave
  • kCook icon Cooling rack
  • kCook icon Water
  • kCook icon Plastic wrap
  • kCook icon Paper towels
  • kCook icon Instant Pot
  • kCook icon Stand mixer bowl
  • kCook icon Heatproof bowl
  • kCook icon Rack
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Inner pot
  • kCook icon Springform pan - 7"

Step preview

  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. Cancel - Keep warm
  14. Natural release
  15. Pat dry with paper towels
  16. Let cool on a cooling rack
  17. Cover with plastic wrap
  18. Refrigerate in fridge - 4 hr
  19. Line a clean baking sheet with parchment paper
  20. Scoop content of springform pan onto baking sheet
  21. Insert a lollipop stick into each scoop carefully
  22. Freeze until hard - 2 hr
  23. Add chocolate and vegetable shortening to a clean heatproof bowl
  24. Heat in microwave until smooth while stirring frequently - 30 sec
  25. Dip the cheesecake pops in the melted chocolate
  26. Cover baking sheet with parchment paper
  27. Let cool
  28. Refrigerate in fridge
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