This Instant Pot Turtle Cheesecake is creamy cheesecake layers on a sweet graham cracker and then topped with chopped pecans. If you love gooey cheesecakes that are easy to make in your pressure cooker then this is the recipe for you!
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❤️ Why you'll love this recipe
- This Instant Pot Turtle Cheesecake is the perfect dessert for any occasion!
- The cheesecake is rich and creamy with a delicious graham cracker crust.
- No need for a water bath since your Instant Pot acts as a natural water bath.
🧾 Ingredients
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Caramel Sauce
- sweetened condensed milk
Crust
- graham cracker crumbs
- unsalted butter
- granulated white sugar
- non-stick baking spray
Chocolate Ganache
- heavy whipping cream
- semi-sweet chocolate chips
Cheesecake Filling
- light brown sugar
- all-purpose flour
- cream cheese, room temperature
- vanilla extract
- sour cream
- large eggs
- chopped pecans
🍲 Equipment
- 6 quart Instant Pot
- Silicone Egg Molds
- Hand Mixer
- mixing bowl
- Glass Measuring Cups
- aluminum foil
- Cooling Racks
🔪Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
Graham Cracker Crust
- Lightly grease with cooking spray your egg molds. Set aside.
- In a medium-sized mixing bowl, mix the graham crackers, melted butter, and white sugar for the crust.
- Place 1 Tablespoon of graham cracker crust into each prepared egg mold. Be sure to press down on the crust so they stay intact.
Chocolate Ganache
- In a medium-sized microwave-safe bowl, add the heavy cream and chocolate chips, and microwave for about 1 minute. Mix well. If the chocolate is not completely melted, place the bowl back in the microwave for another 30 seconds to melt all the chocolate.
- Drizzle 1 Tablespoon of the chocolate ganache into each egg mold on top of the graham cracker crust. Set the remaining sauce to the side for topping the cheesecakes later.
Cheesecake Instructions
- In a large mixing bowl, using a hand mixer with beaters attached, beat together the brown sugar, flour, and cream cheese to combine.
- Add in the vanilla extract and sour cream. Mix well.
- Then, add one egg at a time while continuing to mix until combined.
- Evenly distribute the cheesecake mix into the egg molds over the chocolate. Don’t overfill so the aluminum doesn’t get stuck to the cheesecake.
- Cover the egg molds with aluminum foil.
- Add 1 ½ cups of water to the Instant Pot vessel. Place the trivet inside the vessel. Place the egg molds inside your pot (the egg molds will stack one on top of another.).
- Lock and seal the lid. Close the sealing valve.
- Set Instant Pot to High Pressure for 5 minutes. Allow a natural release for 10 minutes. If any pressure is still in the pot open the sealing valve.
- Carefully remove the egg molds, and transfer them to a cooling rack. Allow them to cool, and then transfer them to the refrigerator. Let them cool in the fridge for at least 4 hours before popping out of the molds.
- Drizzle the chocolate sauce over the bites, followed by the caramel sauce. Top with chopped pecans.
- Ready to enjoy!
❄️ Make ahead, storage, and freezer tips
These cheesecake bites can be stored in an airtight container and kept in the fridge for up to a week. Enjoy!
👩🏻🍳 Eileen's Tips for Success
- It is very important that all of your ingredients are at room temperature before you start to make this recipe. Cold ingredients will result in a lumpy cheesecake.
- Spray the mold well with nonsticking spray or baking spray so that the cheesecakes come out cleanly.
- When removing these cheesecakes from the mold, you will need to be gentle and apply a small amount to the bottom of the mold to push them up so that you can pull them out.
📋 Frequently Asked Questions
Why is it called a turtle?
The name came from the fact that a salesman that the dessert was shaped like a turtle after it was made at the factory.
What is turtle cheesecake made of?
Turtle cheesecake is made from a graham cracker crust, basic cheesecake ingredients, chocolate, caramel, and pecans. It's a truly decadent dessert.
Can cheesecake be frozen?
Yes, you can freeze cheesecake just be sure to store the cheesecake in an airtight container for up to 3 months in the freezer.
📖 Variations
Here are a few ways that you can change this recipe to suit your tastebuds.
- Instead of graham crackers, follow the same instructions but use crushed chocolate sandwich cookies like Oreos instead.
- Before adding the pecans to the tops of your cheesecakes drizzle the top with your favorite chocolate syrup.
- You can also top these individual desserts with a homemade or store-bought chocolate turtle for an even more sweet taste.
🥣 Serving Suggestions
- If you are looking for a meal to serve with this creamy cheesecake I recommend serving it with this comforting Chicken Broccoli Rice Casserole. It's the perfect hearty meal to make before diving into this sweet dessert.
- I love to serve hearty casseroles like this one with a peppery salad like this Simple Arugula Salad. It's full of fresh and tangy flavors that are perfect when paired with this creamy dish.
- This Strawberry Iced Tea is sweet, refreshing and an excellent drink to sip on while you enjoy this tasty meal.
🍽 Similar recipes
- If you love chocolate and cheesecake together then next time you are going to want to try this Mini S'mores Cheesecake recipe. It's the perfect blend of chocolate and sweetness!
- You can never go wrong with chocolate and caramel mixed together. And when you put that mixture into a creamy cheesecake like this Twix Cheesecake you have a sweet treat that your family will rave about.
- Are you looking for a fruity cheesecake recipe that doesn't take much effort at all to put together? If so, this No Bake Strawberry Cheesecake is just what you are looking for.
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Thank you for your continued support. I am forever grateful.
Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Instant Pot Turtle Cheesecake
Instant Pot Turtle Cheesecakes are creamy and full of flavor from a creamy cheesecake with a chocolate ganache and a nut topping.
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Servings: 40 bites
Calories: 190kcal
As an Amazon Associate, I earn from qualifying purchases
Equipment Needed:
- As an Amazon Associate I earn from qualifying purchases
Ingredients
Caramel Sauce
- 14 ounce can, sweetened condensed milk
Crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 Tablespoons granulated sugar
- non-stick baking spray
Chocolate Ganache
- 12 Tablespoons heavy whipping cream
- 8 ounces semi-sweet chocolate chips
Cheesecake Filling
- 1 cup light brown sugar
- 3 Tablespoons all-purpose flour
- 24 ounces cream cheese, room temperature
- 1 ½ Tablespoon pure vanilla extract
- 1 cup sour cream
- 3 large eggs
- chopped pecans
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Instructions
How to make the Caramel Sauce
- Remove the label from the condensed milk can. Open the lid, remove and discard the lid. Cover the can with aluminum foil.
- Place the can on the trivet. Pour enough water into the Instant Pot vessel so it covers ¾ of the outside of the can.
- Set to High Pressure for 35 minutes. It will take about 30 minutes to come to pressure due to the amount of water.
- Once the time is complete, carefully remove the can with tongs, and transfer on to a cooling rack to let cool.
Make the Graham Cracker Crust
- Lightly grease with cooking spray your egg molds. Set aside.
- In a medium size mixing bowl, mix together the graham crackers, melted butter, and white sugar for the crust.
- Place 1 Tablespoon of graham cracker crust into each prepared egg mold. Be sure to press down on the crust so they stay intact.
Chocolate Ganache
- In a medum size microwave-safe bowl, add the heavy cream and chocolate chips, and microwave for about 1 minute. Mix well. If the chocolate is not completely melted, place the bowl back in the microwave for another 30 seconds to melt all chocolate.
- Drizzle 1 Tablespoon of the chocolate ganache into each egg mold on top of the graham cracker crust. Set remaining sauce to the side for topping the cheesecakes later.
Make the Cheesecake
- In a large mixing bowl, using a hand mixer with beaters attached, beat together the brown sugar, flour and the cream cheese to combine.
- Add in the vanilla extract and sour cream. Mix well.
- Then, add one egg at a time while continuing to mix until combined.
- Evenly distribute the cheesecake mix into the egg molds over the chocolate. Don’t overfill so the aluminum doesn’t get stuck to the cheesecake.
- Cover the egg molds with aluminum foil.
- Add 1 ½ cups of water to the Instant Pot vessel. Place the trivet inside the vessel. Place the egg molds inside your pot (the egg molds will stack one on top of another.).
- Lock and seal the lid. Close the sealing valve.
- Set Instant Pot to High Pressure for 5 minutes. Allow a natural release for 10 minutes. If any pressure still in the pot open sealing valve.
- Carefully remove the egg molds, and transfer to a cooling rack. Allow them to cool, and then transfer to the refrigerator. Let them cool in the fridge for at least 4 hours before popping out of the molds.
- Drizzle the chocolate sauce over the bites, followed by the caramel sauce. Top with chopped pecans.
- Ready to enjoy!
NOTES
Note 1: Be sure to press down on the graham cracker crust into the egg mold otherwise they can come apart when removing from mold after cooking
Nutrition
Serving: 1cheesecake | Calories: 190kcal | Carbohydrates: 20g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 112mg | Potassium: 113mg | Fiber: 1g | Sugar: 16g | Vitamin A: 298IU | Vitamin C: 0.1mg | Calcium: 75mg | Iron: 1mg
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