Hi Lesley – sorry you’re having trouble with the recipe. What size pots are you using? How full are they? Are you maybe overmixing the batter? I haven’t tried covering them, but you could give it a try. I cover my dulce de leche https://www.pressurecookingtoday.com/pressure-cooker-dulce-de-leche/

I have tried this recipe twice and both times the pots have bubbles over. Can I ask, are we to cover the pots? It’s the only thing I can think of… thank you. 

Hi Shri – If you want to make these for a bake sale, you’d probably want to keep them in a cooler with ice until you sell them. You could decorate the top with stabilized whipped cream. Once they’ve cooled to room temperature you can put the lids on and refrigerate. It could be a fun bake sale item but the jar would add to the cost. If I was doing them for a bake sale, I would probably do something like this that doesn’t require cooking. https://www.barbarabakes.com/white-chocolate-raspberry-cheesecake-in-a-jar/

Thanks for the tip Tara!

Hi Rose – I haven’t tried it, but you could definitely experiment and try a couple with a cookie crumb crust and some without and see how it works. Let me know if you give it a try.

Thanks Triana – I haven’t tried it but I think it should work.