Instant Pot Mini Mochaccino Cheesecakes

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recipe by Michelle Fagone

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

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 cheesecakes are gluten-free, down to the chocolatey crust!

Inspired by:

recipe updated Feb 4, 2020


  • Rolled oats icon
    Rolled oats
    ½ cup (about 79.2 g)
  • Raw almonds icon
    Raw almonds
  • Unsweetened cocoa powder icon
    Unsweetened cocoa powder
    ¼ cup (about 21.5 g)
  • Granulated sugar icon
    Granulated sugar
    2 tbsp (about 25.5 g)
  • Unsalted butter icon
    Unsalted butter
    3 tbsp (about 43.2 g)
  • Salt icon
    ⅛ tsp (about 0.78 g)
  • Cream cheese icon
    Cream cheese
    170.25 g (about ¾ cup)
  • Sour cream icon
    Sour cream
    1 tbsp (about 15 g)
  • Vanilla extract icon
    Vanilla extract
    ¼ tsp (about 1.1 g)
  • Instant coffee icon
    Instant coffee
    2 tsp (about 2 g)
  • Granulated sugar icon
    Granulated sugar
    ¼ cup (about 51 g)
  • Egg icon
    1 (about 50 g)
  • Water icon
    1 cup (about 240 g)


  • kCook icon Instant Pot
  • kCook icon Inner pot
  • kCook icon Rack
  • kCook icon Dariole molds
  • kCook icon Food processor bowl
  • kCook icon Steamer basket

Step preview

  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 -
  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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