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.

Course Dessert

Cuisine American

Keyword instant pot cheesecake, instant pot mini cheesecakes, instant pot turtle cheesecake

Prep Time 10

Cook Time 1 15

Chill time 4

Total Time 5 25

Servings bites

Calories 190kcal

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.

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.

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.

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!

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