cheesecake Archives - Pressure Cooking Today™ https://www.pressurecookingtoday.com/tag/cheesecake/ The Best Instant Pot Recipes / Easy Pressure Cooker Recipes for the Electric Pressure Cooker Sun, 25 Sep 2022 04:28:22 +0000 en-US hourly 1 S’mores Cheesecake https://www.pressurecookingtoday.com/smores-cheesecake/ https://www.pressurecookingtoday.com/smores-cheesecake/#comments Sun, 25 Sep 2022 04:28:21 +0000 https://www.pressurecookingtoday.com/?p=45408 This Instant Pot S’mores Cheesecake features an easy no-bake crust, creamy marshmallow filling, and a decadent topping with melted chocolate, toasted marshmallows, and graham crackers.

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]]> This Instant Pot S’mores Cheesecake brings campfire flavors anytime of year, with a graham cracker crust and marshmallow topping. 

An Instant Pot s'mores cheesecake topped with marshmallows, graham crackers, and chocolate, placed on a wooden cutting board.

❤️ Why You’ll Love This Recipe: There’s something so sweet and nostalgic about this cheesecake—it will instantly give you a summertime vibe. It looks impressive, and your Instant Pot makes it easy.

We CANNOT STOP making cheesecakes in the Instant Pot! They really are the perfect dessert: sweet and creamy, with an infinite amount of flavor options, and a perfect smaller size. We’re up to cheesecake number 25… Can’t stop, won’t stop. 😅

If you’re new to Instant Pot cheesecakes, we’ve written up an in-depth primer on How to Make Perfect Cheesecake in Your Instant Pot / Pressure Cooker that will answer all of your questions.

This is one of our favorite Instant Pot cheesecake recipes, just because it gives you a taste of summer all year long. For more summer-inspired desserts, try our Tropical Mini Cheesecakes, Key Lime Pie, or our Coconut Rice Pudding.

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]]> https://www.pressurecookingtoday.com/smores-cheesecake/feed/ 1 Red Velvet Cheesecake https://www.pressurecookingtoday.com/red-velvet-cheesecake/ https://www.pressurecookingtoday.com/red-velvet-cheesecake/#respond Fri, 17 Jun 2022 04:06:30 +0000 https://www.pressurecookingtoday.com/?p=45075 This Red Velvet Cheesecake is made in the Instant Pot with a chocolate crust, a swirled red decoration, and a subtle chocolate flavor.

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]]> This stunning Instant Pot Red Velvet Cheesecake has a swirled red and white top, a simple graham cracker crust, and a thick and tangy cream cheese filling. 

A slice of red velvet cheesecake on a small white plate with a fork, garnished with chocolate crumbs and finished with a whipped cream border

❤️ Why You’ll Love This Recipe: The red swirls look extra fancy, but this whole cheesecake is easy to make, and a 7-inch cheesecake is just the right size for a small get-together.

We love making cheesecake in the Instant Pot and know how to ensure they come out perfectly every time. If this is your first pressure cooker cheesecake, start with our foolproof how-to guide. 

Red Velvet has been one of our most requested cheesecake flavors from readers, so we’re thrilled to share it with you!

This pretty swirled cheesecake is one of our favorite Instant Pot cheesecake recipes. Serve it for a Valentine’s day or birthday celebration and watch it disappear!

an overhead shot of the ingredients needed to make red velvet cheesecake, including Oreo cookies, lemon juice, flour, cocoa, vanilla, cream cheese, sour cream, eggs, butter, sugar, and red food coloring

INGREDIENTS YOU NEED

Here’s what you need to make the crust and filling for this Instant Pot Red Velvet Cheesecake:

  • Chocolate cookies. Oreos or Nilla Wafers work great. 
  • Butter. Use unsalted, melted butter to bind the cookies together for the crust. 
  • Cream cheese. Use full-fat, room temperature cream cheese. 
  • Sugar. Granulated sugar works great. 
  • Vanilla extract. I recommend pure vanilla, not imitation. 
  • Lemon juice. To brighten up the cheesecake filling. 
  • Sour cream. This adds a nice tanginess. 
  • Flour. Just a tablespoon of all-purpose flour helps keep the cheesecake come together. 
  • Eggs. Make sure your eggs are at room temperature for smooth blending. 
  • Cocoa powder. Regular, unsweetened cocoa powder is best. 
  • Red food coloring. Just make sure it’s unflavored. I prefer liquid for this recipe, but gel will work in a pinch. You can use more if necessary to reach the red color you’re looking for. 
An overhead vertical shot of the chocolate cookie crumbs pressed flat in the springform pan, with the tamper and additional oreos visible on the outer edge.

How to Make Red Velvet Cheesecake in an Instant Pot

This easy recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.

Start by preparing the pan. Grease a 7-inch springform pan with nonstick cooking spray. Line with parchment paper, if desired. 

Make the Crust

To make the crust, combine the chocolate cookie crumbs and melted butter. Press the mixture into the bottom of the prepared pan and one inch up the sides. Freeze for 10 minutes. 

an overhead shot of a silver mixing bowl and a red spatula showing the cream cheese and sugar until just combined, then adding the eggs one at a time

Don’t Overmix the Cheesecake Batter

Meanwhile, beat together the cream cheese and sugar just until smooth. Add the lemon juice, vanilla, sour cream, and flour. Add eggs one at a time. Mix until just combined, then stop mixing!

An overhead shot looking into two bowls. A smaller white bowl, showing the red food coloring mixed in with a gray spatula, and larger silver bowl filled with the remaining white cheesecake batter.

Divide, Color, and Swirl

Scoop a cup of batter into a separate bowl and add the cocoa powder and red food coloring. Stir until combined. Pour the red batter into the springform pan on top of the crust. Then gently pour the white batter on top. Use a spoon to pull some of the red batter up from the bottom of the cheesecake and swirl. Don’t try to swirl too much.

An overhead shot of a small springform pan showing the white layer poured on top and the red swirls twisted throughout.

Pressure Cook on a Trivet

To cook, add a cup of water to the pressure cooking pot and place a trivet in the bottom. Use a sling to lower the cake pan onto the trivet and fold the sling into the pot. Close the lid and cook on High Pressure for 23 minutes. Let the pressure release naturally for 10 minutes, then finish with a quick pressure release. 

An overhead shot of an Instant Pot with the red velvet cheesecake inside the springform pan, resting on a trivet inside the cooking pot.

Cool then Chill Until Ready to Serve

Remove the lid, and check to see if the cake is set in the middle. When it’s done, use the sling to remove the cake pan from the pot. Cool the cheesecake on a wire rack to room temperature. When cool, loosen the cake from the pan with a thin knife. Then cover the cake with plastic wrap and chill in the fridge for at least 4 hours. (I prefer overnight.)

Serve as-is or with a drizzle of chocolate, chocolate curls, or a dollop of whipped cream.

An overhead shot that clearly shows the red swirls in the red velvet cheesecake, with one slice missing and three others cut before serving

Important Tips for Making Red Velvet Chocolate Cheesecake

Before you start cooking, make sure that all of your ingredients are at room temperature. Otherwise, your cake batter may not mix uniformly and then won’t bake correctly. 

It’s very important to choose a flavorless red food coloring. I like the liquid (as opposed to gel) food coloring for this recipe. It mixes more easily so you won’t over mix the cheesecake batter. You can use a gel, just be careful not to stir too much!

Overmixing the cheesecake batter can make it flat and tough, not fluffy and smooth. 

Because the chocolate flavor is swirled, the red velvet flavor is more subtle than other chocolate cheesecake recipes. If you want a stronger chocolate flavor, you can always top the finished cake with melted chocolate. 

Be sure to let the cake cool for at least 4 hours in the fridge before serving. This time helps the cake firm up so it’s sliceable. However, I think that cheesecake tastes best a day or even two after baking.

An overhead shot of Instant Pot red velvet cheesecake, sitting on a white plate and a gray linen napkin, with the rest of the cheesecake visible on the top right

Products 

You’ll need a few key products to make a cheesecake in the Instant Pot. 

A side shot of Red Velvet Cheesecake, with the clear layers visible, drizzled in dark chocolate

Frequently Asked Questions about Red Velvet Cheesecake 

❓ How do I make a swirled top on a cheesecake?

We tested a few different ways to get the best marbled look on the top of your cheesecake, such as a spoon, a toothpick, and a skewer. We had the best results using a larger spoon. Just be careful when you twist the spoon not to grab any crust on the bottom. 

After swirling, we scraped the red batter remaining in the bowl on top to help improve the swirl effect. However, if another method works better for you to get the nice marbled swirl effect like this one, go with it!

❓ What if I want a really chocolate cheesecake?

We kept the chocolate flavor a little lighter in this cheesecake, since Red Velvet Cake use less cocoa than regular chocolate cake. (Compare our favorite Red Velvet Cake recipe to our favorite Chocolate Cake recipe.)

If you’re wanting a heavy chocolate flavor, you can’t go wrong with our Chocolate Cheesecake or our Nutella Rolo cheesecake.

❓ Can I skip the swirl on top?

You can easily make this cake look just as good without the swirl. You can divide the batter in half and make a two-layer red and white cheesecake. (This would look so good for Valentine’s Day.)

Or, if you don’t mind biting into a very red cheesecake, you can also double the cocoa and red food coloring and add it to the whole batch of cheesecake batter.

 ❓ How should I store leftover cake?

Store leftover cheesecake wrapped in plastic wrap in the fridge for up to 4 days. 

If you’re cooking for two or for one, you can also cut the cheesecake into individual slices, place on a baking sheet and freeze solid. Once frozen solid, wrap in plastic wrap and pop the slices into a freezer safe bag. They should last about 3 months if kept frozen.

a collage of eight images featuring Instant Pot cheesecakes.

MORE Instant Pot Cheesecake Recipes

You’ll love these other easy cheesecake recipes. For more inspiration, check out our top 12 Instant Pot cheesecake posts. 

Do you LOVE this recipe?
Leave us a review below to tell us why!

An overhead shot of the red velvet cheesecake on a white plate, with small whipped cream swirls at the sides.

Red Velvet Cheesecake

Yield: one 7-inch cheesecake
Prep Time: 20 minutes
Cook Time: 23 minutes
Additional Time: 4 hours
Total Time: 4 hours 43 minutes

This Red Velvet Cheesecake is an easy Instant Pot recipe made with a stunning red and white swirl on top and a subtle chocolate flavor.

Ingredients

CRUST

  • 1 cup chocolate cookie crumbs (Oreo or chocolate nilla wafers)
  • 2 tablespoons butter melted

FILLING

  • 16 ounces cream cheese, room temperature
  • 1/2 cup sugar
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/3 cup sour cream
  • 1 tablespoon all-purpose flour
  • 2 eggs, room temperature
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon liquid, no-taste red food coloring* (use more if desired)

Instructions

  1. Prepare a 7-inch springform pan by coating it with nonstick cooking spray. Line with parchment paper, if desired.
  2. In a small bowl, combine the chocolate cookie crumbs and butter. Press evenly in the bottom and no more than 1-inch up the side of the pan. Place in the freezer for 10 minutes.
  3. In a large bowl, mix cream cheese and sugar at medium-low speed until smooth. Mix in lemon juice, vanilla, sour cream, and flour. Add eggs one at a time just until blended. Don’t over mix! 
  4. Scoop about 1 cup batter into a small bowl. Gently stir in cocoa powder and red food coloring until blended.
  5. Pour the red batter into the springform pan on top of the crust. Then gently pour the white batter on top. Use a spoon to pull some of the red batter up from the bottom of the cheesecake and swirl. (Less is more on this step.)
  6. Pour 1 cup of water into the pressure cooking pot, and place a trivet in the bottom. Center the filled pan on a sling and carefully lower it into the cooking pot. Fold the sling down so that it doesn’t interfere with closing the lid.
  7. Lock the lid in place. Select High Pressure and 23 minutes cook time. When the cook time ends, turn off the pressure cooker and allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid. 
  8. Check to see if the cheesecake is set in the middle. If the cheesecake isn’t quite done, return the lid and cook at High Pressure for an additional 5 minutes, followed by a 10 minute natural release. 
  9. When the cheesecake is done, use the sling to carefully remove it from the cooking pot. Place on a wire rack to cool. 
  10. Use the corner of a paper towel to soak up any water that may have accumulated on top of the cheesecake.
  11. When cheesecake is cooled to room temperature, run a thin knife around the edge of the springform pan to separate it from the edges. Refrigerate covered with plastic wrap for at least 4 hours or overnight. Refrigerate until ready to serve. 
  12. Serve plain or topped with a chocolate drizzle, chocolate shavings, and a dollop of whipped cream.

Notes

*For best results, I prefer to chill overnight to 24 hours before serving.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 366Total Fat: 28gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 117mgSodium: 263mgCarbohydrates: 25gFiber: 0gSugar: 19gProtein: 6g

Nutrition information is calculated by Nutritionix and may not always be accurate.

© Pressure Cooking Today / Barbara Bakes LLC
Cuisine: American / Category: Dessert

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]]> https://www.pressurecookingtoday.com/red-velvet-cheesecake/feed/ 0 New York Cheesecake | Instant Pot Recipe https://www.pressurecookingtoday.com/new-york-cheesecake-with-a-toffee-pecan-shortbread-cookie-crust/ https://www.pressurecookingtoday.com/new-york-cheesecake-with-a-toffee-pecan-shortbread-cookie-crust/#comments Sun, 10 Apr 2022 05:25:00 +0000 http://www.pressurecookingtoday.com/?p=3309 This thick and tangy Instant Pot New York Cheesecake has a crumbly toffee pecan shortbread cookie crust and a sweet and sticky caramel topping.

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]]> This thick and tangy Instant Pot New York Cheesecake has a crumbly toffee pecan shortbread cookie crust and a sweet and sticky caramel topping. It’s one of the best pressure cooker cheesecake recipes you’ll try!

A fork taking a bite off of a piece of New York cheesecake that was made in an Instant Pot and topped with caramel and chocolate

❤️ Why You’ll Love This Recipe: This is the best New York-style cheesecake. It’s dense and moist, with a lovely textural combination from the crunchy, nutty crust. Plus, it’s made in an Instant Pot so it’s mostly hands-off!

We love making cheesecake in the Instant Pot. In fact, we’ve written an entire how-to guide to making perfect Instant Pot cheesecakes. They come out nicely set without any cracks every time. And this is one of our all-time favorites to make in the pressure cooker!

(To say we’re cheesecake fans is an understatement.)

Try our other super popular Instant Pot cheesecake recipes, especially this beautiful Chocolate & Raspberry Cheesecake and this creamy Reese’s Lovers Peanut Butter Cheesecake. 

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]]> https://www.pressurecookingtoday.com/new-york-cheesecake-with-a-toffee-pecan-shortbread-cookie-crust/feed/ 106 Instant Pot Raspberry Cheesecake https://www.pressurecookingtoday.com/pressure-cooker-raspberry-cheesecake/ https://www.pressurecookingtoday.com/pressure-cooker-raspberry-cheesecake/#comments Sun, 13 Feb 2022 05:32:00 +0000 http://www.pressurecookingtoday.com/?p=5295 This raspberry cheesecake features an Oreo cookie crust, raspberry jam filling, and milk chocolate topping and fresh raspberry is an easy Instant Pot dessert.

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]]> This Raspberry Cheesecake features an Oreo cookie crust, rich chocolate ganache, and fresh berries. A perfect treat for your Valentine, or any celebration, and it cooks up quick and easy in your Instant Pot.

a side shot of a purple-red raspberry cheesecake with a chocolate cookie crust, topped with chocolate ganache drizzles and red raspberries. Sitting on a white plate with additional raspberries on the sides

❤️ Why You’ll Love This Recipe: This raspberry-chocolate dessert is a beautiful purple-red color, and it tastes even better than it looks! It’s make-ahead, mostly hands-off and always impresses! 

This recipe was originally inspired by a reader and Instant Pot cook, Gordon, who shared his version in the Instant Pot Facebook Group.

I’ve adapted this recipe to be even easier by using jam and added a delicious, decadent chocolate ganache on top of the cake for a stunning presentation. 

This is one of our most beautiful and colorful Instant Pot Cheesecake Recipes. And if you love desserts with fruit and chocolate, try these adorable Pots du Creme with Instant Pot Fresh Berry Compote next. 

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]]> https://www.pressurecookingtoday.com/pressure-cooker-raspberry-cheesecake/feed/ 89 Instant Pot Peanut Butter Cup Cheesecake https://www.pressurecookingtoday.com/pressure-cooker-peanut-butter-cup-cheesecake/ https://www.pressurecookingtoday.com/pressure-cooker-peanut-butter-cup-cheesecake/#comments Thu, 16 Dec 2021 05:21:00 +0000 http://www.pressurecookingtoday.com/?p=4191 This Instant Pot Peanut Butter Cheesecake has a crisp Oreo cookie crust and a creamy whipped peanut butter filling. This chocolate-topped treat is one of the best Instant Pot cheesecake recipes! ❤️ Why You’ll Love This Recipe: This treat is made for peanut butter lovers. It features the timeless combination of chocolate and peanut butter, […]

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]]> This Instant Pot Peanut Butter Cheesecake has a crisp Oreo cookie crust and a creamy whipped peanut butter filling. This chocolate-topped treat is one of the best Instant Pot cheesecake recipes!

overhead of peanut butter cheesecake with reeses cups on top

❤️ Why You’ll Love This Recipe: This treat is made for peanut butter lovers. It features the timeless combination of chocolate and peanut butter, but it’s quick and easy to put together. There’s no water bath or oven necessary when you make your cheesecake in a pressure cooker! 

This recipe is a new riff on my Instant Pot Samoa Cheesecake. I added peanut butter and chocolate chips and topped it with chocolate ganache and chopped peanut butter cups.

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]]> https://www.pressurecookingtoday.com/pressure-cooker-peanut-butter-cup-cheesecake/feed/ 257 Instant Pot Peppermint Cheesecake https://www.pressurecookingtoday.com/instant-pot-peppermint-cheesecake/ https://www.pressurecookingtoday.com/instant-pot-peppermint-cheesecake/#comments Sun, 12 Dec 2021 01:05:35 +0000 https://www.pressurecookingtoday.com/?p=44092 Instant Pot peppermint cheesecake with an Oreo cookie crust, mousse filling and candy topping is perfect for the holidays.

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]]> This stunning Instant Pot Peppermint Cheesecake is our copycat version of the holiday dessert from the Cheesecake Factory with a fluffy white chocolate mousse layer, Oreo cookie crust, and crunchy peppermint bark toppings.

a close-up shot of a slice of Instant Pot Cheesecake on a white plate with a fork in the foreground. The cheesecake has clearly visible peppermint bark chips throughout the creamy white cheesecake layer

❤️ Why You’ll Love This Recipe: This stunning cake is a crowd-pleasing and unexpected holiday dessert. Plus, it tastes just like the Cheesecake Factory without having to leave home.

If your family loves the Cheesecake Factory, prepare to wow them with this holiday treat. It’s only available at the restaurant between Thanksgiving and New Year’s, but with this recipe, you can make it all year long!

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]]> https://www.pressurecookingtoday.com/instant-pot-peppermint-cheesecake/feed/ 7 Instant Pot Pumpkin Caramel Cheesecake https://www.pressurecookingtoday.com/pumpkin-caramel-pecan-cheesecake/ https://www.pressurecookingtoday.com/pumpkin-caramel-pecan-cheesecake/#comments Sun, 03 Oct 2021 02:41:00 +0000 http://www.pressurecookingtoday.com/?p=2667 Make a beautiful Instant Pot pumpkin caramel cheesecake with a gingersnap cookie crust and tangy pumpkin layer for a fall dessert.

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]]> This light and fluffy Instant Pot Pumpkin Caramel Cheesecake tastes like pumpkin pie with a tangy, thick and decadent texture thanks to cream cheese and a gingersnap crust.

slice of instant pot cheesecake with homemade caramel sauce

❤️ Why You’ll Love This Recipe: This pumpkin cheesecake has all of the flavors you crave during pumpkin spice season. It’s also easy and hands-off, thanks to your Instant Pot.

Fall calls for the warm flavor of pumpkin spice, and this Instant Pot cheesecake is one of my favorite ways to kick off the season!

This simple cheesecake is features a crisp cookie crust and drizzled with a simple homemade caramel sauce for a sweet treat that’s always a show-stopper. 

It’s the perfect sweet treat for a Halloween party or any occasion!

(more…)

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]]> https://www.pressurecookingtoday.com/pumpkin-caramel-pecan-cheesecake/feed/ 141 Instant Pot Tropical Mini Cheesecakes https://www.pressurecookingtoday.com/instant-pot-mini-cheesecakes-coconut-pineapple/ https://www.pressurecookingtoday.com/instant-pot-mini-cheesecakes-coconut-pineapple/#comments Tue, 04 May 2021 19:05:00 +0000 https://www.pressurecookingtoday.com/?p=41646 Make a fruity dessert of Instant Pot Tropical Mini Cheesecakes with canned pineapple, coconut cream and a two-ingredient cookie crust.

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]]> These adorable Instant Pot Tropical Mini Cheesecakes are full of island flavor from pineapple, coconut cream, and a coconut cookie crust. 

Four mini mason jars filled with mini tropical cheesecakes, topped with crushed pineapple topping and a maraschino cherry on top

❤️ Why You’ll Love This Recipe: These cheesecakes are as cute to look at as they are easy to make and fun to eat. They’re perfect for a summer dessert and topped with the most delicious pineapple sauce, made entirely in your Instant Pot!

We first made these vacation-inspired coconut cheesecakes with a sweet pineapple topping for my tropical-themed birthday party. We wanted something easy and fun to serve, and we’ve always loved making mini cheesecakes in the Instant Pot. 

These certainly were a hit at the party, so we had to share them with you! 

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]]> https://www.pressurecookingtoday.com/instant-pot-mini-cheesecakes-coconut-pineapple/feed/ 12 Instant Pot Meyer Lemon Cheesecake https://www.pressurecookingtoday.com/meyer-lemon-cheesecake/ https://www.pressurecookingtoday.com/meyer-lemon-cheesecake/#comments Sat, 05 Dec 2020 06:17:05 +0000 http://www.pressurecookingtoday.com/?p=1413 Tangy Instant Pot Lemon Cheesecake with Meyer lemons, a shortbread cookie crust and cream cheese filling is a light, sweet-tart pressure cooker dessert you’ll love.

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]]> Instant Pot Lemon Cheesecake, “baked” with Meyer lemon and a tender shortbread cookie crust, makes a refreshing New Year’s Eve celebration or a sweet Valentine’s Day treat. 

slice of lemon cheesecake with lemon curd

Meyer lemons are a special favorite of ours, especially in desserts, where it acts as a perfect sweet-tart counterpoint. 

Meyer lemons come in season in November or December, and I break out this cheesecake as soon as I see them.

This creamy Instant Pot cheesecake with Meyer lemon is the ideal balance of tart and sweet in one dish. It’s our go-to cheesecake for couples—perfect for both New Year’s Eve and Valentine’s Day!

Update: I’ve updated this post with new photos and instructions for how to make perfect Instant pot cheesecake with a juicy lemon twist. Enjoy!

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]]> https://www.pressurecookingtoday.com/meyer-lemon-cheesecake/feed/ 180 Instant Pot Mini Cheesecake Bites https://www.pressurecookingtoday.com/instant-pot-mini-cheesecake-bites/ https://www.pressurecookingtoday.com/instant-pot-mini-cheesecake-bites/#comments Sun, 04 Oct 2020 03:47:14 +0000 https://www.pressurecookingtoday.com/?p=38025 Make individual Instant Pot Cheesecake Bites in a Silicone Mold with a graham cracker crumb and cream cheese custard filling.

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]]> Use your silicone egg bite tray to make these Instant Pot Mini Cheesecake Bites with a graham cracker crumb and classic cream cheese filling. 

mini cheesecake bites made in a pressure cooker with a silicone egg mold topped with blueberries, caramel sauce, and whipped cream

When we posted our recipe for chocolate-covered cheesecake bites, the feedback we heard the most was that we should make them in the silicone egg bites pan. 

Well, today’s the day! Today we’re sharing exactly how to make perfectly shaped individual Instant Pot cheesecake bites with a silicone egg mold. I can’t wait to hear what you think!

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]]> https://www.pressurecookingtoday.com/instant-pot-mini-cheesecake-bites/feed/ 36