3 Delightful Cheesecake Pressure Cooker Recipes

Cheesecake Pressure Cooker Recipes
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Cheesecake Pressure Cooker Recipes

Pressure Cooker Cheesecake Recipe

1. Chocolate Mousse Cheesecake


  • 1 or 2 cups of water
  • 1 or 2 cup chocolate cookie crumbs
  • A pinch ground cinnamon
  • 1-ounce semisweet chocolate
  • 1 tablespoon butter
  • 8-ounce cream cheese
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 2 or 3 cups white sugar
  • 2 beaten eggs
  • 1 or 2 tablespoons unsweetened cocoa powder


  1. First, grease a pan that will adequately match under the pressure cooker.
  2. Mix the cinnamon and chocolate wafer crumbs mutually.
  3. Moisten the crumb mix properly onto the pan, then press it smoothly to make the crust.
  4. Next, melt the chocolate and the butter mutually and set it aside.
  5. Prepare the cream cheese until suitably soft with a food processor.
  6. Add the chocolate mixture, and then process it until the combination is completely mixed and consistently colored.
  7. Then pour in the vanilla extract, cream, eggs, and sugar. Beat it properly.
  8. Sieve the cocoa powder over the batter, and mix it at a moderate speed until the cocoa is completely incorporated.
  9. Then pour the mixture over the crumbs in the pan.
  10. Carefully cover the cake with a slice of waxed paper. Cover the whole pan with an aluminum foil.
  11. Pour the water into the pressure cooker.
  12. Then place the pan carefully on the trivet of the pressure cooker.
  13. After that, seal the cooker properly and take it up to 18 pounds pressure.
  14. Decrease the temperature to control the weight, and spontaneously cook it 44 to 45 minutes.
  15. Separate the cooker from warmth, and let the pressure automatically drop on its own.
  16. On a wire rack, transfer cheesecake carefully from the stove, and then let it cool to the room temperature in the pan.
  17. Transfer out the cheesecake from the pan, and then refrigerate it for 6 hours before serving.

Nutrition Facts (For Per Serving): calories: 454; fat: 34.7g; carbohydrates: 32.7 g; protein: 7.3 g; cholesterol: 122 mg; sodium: 197 mg.


2. Easy Cheesecake


  • 1 teaspoon vanilla extract
  • 1 teaspoon vegetable oil
  • 8-ounce cream cheese
  • 2 or 3 cups low-carb sugar substitute
  • 1 lemon
  • 2 eggs


  1. First, oil a pan that will match under your pressure cooker.
  2. Then coat the surfaces and bottom of the pan carefully with an individual sheet of aluminum foil to restrict water from entering.
  3. Then blend the cream cheese smoothly in a bowl with an electric mixer until it is perfectly smooth.
  4. Mix in lemon zest, vanilla extract, and sugar substitute until well blended.
  5. Add the eggs, mixing it until evenly mixed.
  6. Pour the batter carefully into the ready pan.
  7. After that, place the rack properly inside your pressure cooker.
  8. Add lemon juice into the pot.
  9. Then lower the filled pan exactly onto the rack.
  10. Then lock the lid carefully into place.
  11. Take to the high pressure according to the manufacturer’s directions; then cook it for 25 minutes.
  12. Finally, release the pressure within the natural-release system, about 22 minutes.
  13. Transfer the cheesecake properly.
  14. Remove the foil and smoothly blot off extra water that may have moistened onto the cheesecake.
  15. Wrap the cheesecake with plastic; refrigerate it to set it correctly, 3 hours to overnight.

Nutrition Facts (For Per Serving): calories: 296; fat: 21.3g; carbohydrates: 1.7 g; protein: 24.7 g; cholesterol: 108 mg; sodium: 189 mg.


3. Mini Cheesecakes


  • 21-ounce cherry pie filling
  • 12 pieces vanilla wafers
  • 2 eggs
  • 8-ounce cream cheese
  • 2 tablespoons lemon juice
  • 2 or 3 cups white sugar


  1. First, preheat the pressure cooker carefully to 350 degrees F or 175 degrees C.
  2. Then line the muffin tins with the 12 paper baking cups.
  3. Arrange a vanilla wafer properly in each one.
  4. Beat the cream cheese in a mixing bowl until fluffy.
  5. Add lemon juice, sugar, and eggs.
  6. Beat it until creamy and thoroughly mixed.
  7. Fill all baking cups with 2 or 3 full with the cream cheese dough.
  8. Finally, bake it spontaneously in the preheated pressure cooker for 12 to 15 minutes.
  9. Then cool it on a rack.
  10. Also, top it with the fruit pie mix.
  11. Pipe the whipped cream or the sweetened cream cheese into a rosette on the top of each mini cheesecake before serving it, if desired.

Nutrition Facts (For Per Serving): calories: 271; fat: 15g; carbohydrates: 30.5 g; protein: 4.3 g; cholesterol: 72 mg; sodium: 149 mg.

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