This New York Style Instant Pot cheesecake in jars is a fun and cute dessert idea, perfect for small parties, gatherings and makes a lovely portable dessert for picnics!
This easy Instant Pot cheesecake in a jar topped with cherry pie filling is a gorgeous and cute Instant Pot dessert idea.
After trying all sorts of savory dishes in the Instant Pot, I had the urge to try making something sweet, after all, we all do have a big sweet tooth which is no secret here! The first dessert I actually tried in the Instant Pot was kheer (Indian rice pudding). And after that, I’ve been continuously experimenting with savory dishes.
A few days ago, I did try making Instant Pot cheesecake using my regular baked cheesecake recipe, and I was pretty pleased with the way it turned out. It did need a little tweaking though, which is why I’ll be making it again and will definitely post that this summer.
Don’t ya’ll love portion-controlled desserts? I know I do, and when it is presented in a Mason jar or glass, it looks even more appealing.
Even though the cheesecake sets in the 6 mins of cooking, you should still let it cool down completely and refrigerate it before enjoying it. The cheesecake tastes good even if it’s warm, but taste A-mazing once it’s chilled.
It’s super easy, convenient, portable and perfect to satiate those cheesecake cravings without having to make a big one.
- INSTANT POT CHEESECAKE IN JARS
- INGREDIENTS & EQUIPMENT REQUIRED TO MAKE INSTANT POT CHEESECAKE IN JARS
- STEP BY STEP INSTRUCTIONS TO MAKE INSTANT POT CHEESECAKE IN JARS | BAKED CHEESECAKE IN A JAR
- Instant Pot Cheesecake In Jars | Mason Jar Cheesecake
INSTANT POT CHEESECAKE IN JARS
Honestly, I am not a huge fan of the texture of a no- bake cheesecake. It is just creamy and lacks the texture of a baked cheesecake. But I also know it is super convenient to put together for a crowd and makes for an awesome summer dessert which is why I make some for an occasional party.
But if you want to enjoy the real deal cheesecake without having to bake a big one and then live with the guilt of eating more, over the next few days, then this Instant Pot cheesecake in jars is the ideal solution.
Y ou can enjoy all that baked cheesecake yumminess without having to turn the oven on! I think it a big bonus to get results that are on par with the baked cheesecake.
I’d insist you give this New York style, Instant Pot cheesecake in jars a try, you will definitely enjoy it!
Yes, there is an advantage of making cheesecake in the Instant Pot over the traditional oven. For one, you don’t have to turn on that oven, especially during summers and turn your house into a furnace.
We know that it is important to leave the oven door ajar so that the cheesecake cools down gradually and you can avoid that unsightly crack which we all despise for that ultimate and flawless looking baked cheesecake. You don’t have to worry about that when you make one in an Instant Pot.
The ingredients and procedure to make these Instant pot cheesecake in jars are the same as the oven-baked cheesecake. The only difference- this cheesecake is baked in the Instant Pot instead. (duh! I know!!)
INGREDIENTS & EQUIPMENT REQUIRED TO MAKE INSTANT POT CHEESECAKE IN JARS
For the cheesecake filling you will need the usual suspects i.e.,
- Cream cheese,
- Sugar
- Eggs,
- Sour cream
- And some vanilla extract
The crust is made with
- Graham crackers,
- Melted butter
- Sugar
You can use your favorite cookies here or use none at all for a crustless cheesecake if you prefer it that way.
I’ve used these 4 oz Mazon jars, which I think is a decent serving size, and makes for a good portion-controlled dessert. Just apt for folks like me who can go overboard with desserts at times. Though you can go ahead and have two, I won’t judge 😀
I made these Mason jar cheesecakes in my 6qt Duo Instant Pot. You will need the trivet that came with the IP to place the jars.
Don’t have an Instant Pot and still want to make something as cute? Then make these little oven baked cheesecake cupcakes instead. They seve the purpose of portion-controlled desserts well too!
Let’s learn how to make Instant Pot cheesecake in jars!
STEP BY STEP INSTRUCTIONS TO MAKE INSTANT POT CHEESECAKE IN JARS | BAKED CHEESECAKE IN A JAR
1.Grind the graham crackers in a food processor or blender or crush them in a ziplock bag with a rolling pin. In a bowl, combine the crumbs with melted butter and sugar. Mix well.
2.Divide the crumb mixture between 5 Mason jars, press it down with the back of a spoon. Avoid applying too much pressure while pressing down the crust, just enough to keep it in place.
3.In the mixing bowl of your stand mixer, beat the cream cheese and sugar on low speed until smooth. You may use a hand blender or just a whisk too.
4.Add the egg and beat on medium-low speed until well incorporated.
5.Add the sour cream and the vanilla extract and beat well to mix.
6.Pour about 4 tbsp of the cheesecake filling in the prepared graham cracker crust in each jar. Give it a gentle tap on your palms to eliminate any bubbles. Cover the jars with aluminum foil.
7.Add 1.5 cups of water into the inner steel pot of the Instant Pot. Place a trivet and place the jars on the trivet.
8.Close the lid of the Instant Pot, and set the valve to ‘SEALING’. Pressure cook on ‘HIGH’ for 6 minutes. It will take some time for the pressure to build up after which the timer will start.
9.Let the pot depressurize naturally, once the silver pin drops, turn the knob to ‘VENTING’ and open the lid.
10.Transfer the jars to a wire rack with the help of tongs. Let the cheesecake cool completely at room temperature, then refrigerate for another 5-6 hours.
11.Enjoy as such or top with your favorite toppings such as fruit compote, cherry pie filling, caramel etc
NOTES
- Make sure all the ingredients are at room temperature.
- Use low to medium speed the entire time whilst mixing ingredients. Do not beat on high speed or over beat as that will incorporate air in the mixture.
- This recipe makes 5 decent sized jars, you can stretch it to 6 jars by reducing the cheesecake filling to 3 tbsp in each jar.
- Cook time does not include time taken for pressure build-up and natural release.
- Update: Editing notes to mention that you can stack the jars offset over the trivet if you double the recipe. You can also skip the aluminum foil, and use the two-part top lids of the Mason jars. Cover the jar with the lid that has the rubber ring, then close the jar using the outer band, but do not tighten the lid all the way, just enough to cover the jar in order to prevent any condensation from dripping in it. Refer my pumpkin cheesecake jars post for pictorial reference.
- Update: I’ve also reduced to the quantity of the Graham crackers from 4 to 3 sheets in the recipe card, as I think 4 sheets made for a thicker crust.
HOW TO MAKE INSTANT POT CHEESECAKE IN JARS?
Instant Pot Cheesecake In Jars | Mason Jar Cheesecake
Equipment
- Instant Pot DUO60 6 Qt 7-in-1
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
For the crust
- 1/2 cup Graham cracker crumbs, about 3 full sheets of Graham crackers
- 2 tbsp melted butter, unsalted
- 1 tbsp granulated cane sugar
For the cheesecake filling
- 8 oz cream cheese
- 1/4 cup sugar, you may increase to 1/3 cup if you like it sweeter
- 1/4 cup sour cream
- 1 large egg
- 1/2 tsp pure vanilla extract
Instructions
- Grind the graham crackers in a food processor or blender or crush them in a ziplock bag with a rolling pin. In a bowl, combine the crumbs with melted butter and sugar. Mix well.
- Divide the crumb mixture between 5 Mason jars, press it down with the back of a spoon. Avoid applying too much pressure while pressing down the crust, just enough to keep it in place.
- In the mixing bowl of your stand mixer, beat the cream cheese and sugar on low speed until smooth. You may use a hand blender or just a whisk too.
- Add the egg and beat on medium-low speed until well incorporated.
- Add the sour cream and the vanilla extract and beat well to mix.
- Pour about 4 tbsp of the cheesecake filling in the prepared graham cracker crust in each jar. Give it a gentle tap on your palms to eliminate any bubbles. Cover the jars with aluminum foil.
- Add 1.5 cups of water into the inner steel pot of the Instant Pot. Place a trivet and place the jars on the trivet.
- Close the lid of the Instant Pot, and set the valve to ‘SEALING’. Pressure cook on ‘HIGH’ for 6 minutes. It will take some time for the pressure to build up after which the timer will start.
- Let the pot depressurize naturally (about 15 minutes), once the silver pin drops, turn the knob to ‘VENTING’ and open the lid.
- Transfer the jars to a wire rack with the help of tongs. Let the cheesecake cool completely at room temperature, then refrigerate for another 5-6 hours.
- Enjoy as such or top with your favorite toppings such as fruit compote, cherry pie filling, caramel etc
Notes
- Make sure all the ingredients are at room temperature.
- Use low to medium speed the entire time whilst mixing ingredients. Do not beat on high speed or over beat as that will incorporate air in the mixture.
- This recipe makes 5 decent sized jars, you can stretch it to 6 jars by reducing the cheesecake filling to 3 tbsp in each jar.
- Cook time does not include time taken for pressure build-up and natural release.
- Update: Editing notes to mention that you can stack the jars offset over the trivet if you double the recipe. You can also skip the aluminum foil, and use the two-part top lids of the Mason jars. Cover the jar with the lid that has the rubber ring, then close the jar using the outer band, but do not tighten the lid all the way, just enough to cover the jar in order to prevent any condensation from dripping in it. Refer my pumpkin cheesecake jars post for pictorial reference.
- Update: I’ve also reduced to the quantity of the Graham crackers from 4 to 3 sheets in the recipe card, as I think 4 sheets made for a thicker crust.
Nutrition
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Regards,
Freda
Instant Pot Cheesecake In Jars | Mason Jar Cheesecake
Equipment
- Instant Pot DUO60 6 Qt 7-in-1
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
For the crust
- 1/2 cup Graham cracker crumbs, about 3 full sheets of Graham crackers
- 2 tbsp melted butter, unsalted
- 1 tbsp granulated cane sugar
For the cheesecake filling
- 8 oz cream cheese
- 1/4 cup sugar, you may increase to 1/3 cup if you like it sweeter
- 1/4 cup sour cream
- 1 large egg
- 1/2 tsp pure vanilla extract
Instructions
- Grind the graham crackers in a food processor or blender or crush them in a ziplock bag with a rolling pin. In a bowl, combine the crumbs with melted butter and sugar. Mix well.
- Divide the crumb mixture between 5 Mason jars, press it down with the back of a spoon. Avoid applying too much pressure while pressing down the crust, just enough to keep it in place.
- In the mixing bowl of your stand mixer, beat the cream cheese and sugar on low speed until smooth. You may use a hand blender or just a whisk too.
- Add the egg and beat on medium-low speed until well incorporated.
- Add the sour cream and the vanilla extract and beat well to mix.
- Pour about 4 tbsp of the cheesecake filling in the prepared graham cracker crust in each jar. Give it a gentle tap on your palms to eliminate any bubbles. Cover the jars with aluminum foil.
- Add 1.5 cups of water into the inner steel pot of the Instant Pot. Place a trivet and place the jars on the trivet.
- Close the lid of the Instant Pot, and set the valve to ‘SEALING’. Pressure cook on ‘HIGH’ for 6 minutes. It will take some time for the pressure to build up after which the timer will start.
- Let the pot depressurize naturally (about 15 minutes), once the silver pin drops, turn the knob to ‘VENTING’ and open the lid.
- Transfer the jars to a wire rack with the help of tongs. Let the cheesecake cool completely at room temperature, then refrigerate for another 5-6 hours.
- Enjoy as such or top with your favorite toppings such as fruit compote, cherry pie filling, caramel etc
Notes
- Make sure all the ingredients are at room temperature.
- Use low to medium speed the entire time whilst mixing ingredients. Do not beat on high speed or over beat as that will incorporate air in the mixture.
- This recipe makes 5 decent sized jars, you can stretch it to 6 jars by reducing the cheesecake filling to 3 tbsp in each jar.
- Cook time does not include time taken for pressure build-up and natural release.
- Update: Editing notes to mention that you can stack the jars offset over the trivet if you double the recipe. You can also skip the aluminum foil, and use the two-part top lids of the Mason jars. Cover the jar with the lid that has the rubber ring, then close the jar using the outer band, but do not tighten the lid all the way, just enough to cover the jar in order to prevent any condensation from dripping in it. Refer my pumpkin cheesecake jars post for pictorial reference.
- Update: I’ve also reduced to the quantity of the Graham crackers from 4 to 3 sheets in the recipe card, as I think 4 sheets made for a thicker crust.
Nutrition
This lemon blueberry bread | lemon blueberry loaf cake with lemon glaze is moist, light, and very flavorful! It is packed with fresh jammy, sweet blueberries along with lemon zest and juice for those bright citrusy notes.
It’s been a while since I baked bread or cake of sorts! However, I did try baking cakes in the Instant Pot. I originally made this really soft, and fluffy vanilla cake using a bundt pan. But when I tested that same recipe in my 7-inch springform pan, let’s just say it was a disaster. Bummer!
I didn’t feel like venturing into baking another cake in the Instant Pot. It was interesting to note how the same recipe does not work well for different sized pans in the Instant Pot, even though the quantity is the same. I know, I know, there is probably some science, surface area and maybe hundreds of things, but it didn’t work out well for me.
Anyway, I am not the kind to give up so easily if you know me by now. So I will definitely try making a cake in the IP later and share a recipe that I feel confident about, so you don’t have to go through the trials! For now, I just didn’t feel like sparing any more ingredients, even though it was a basic vanilla cake.
Enough of ranting I guess! Coming to this post, I had picked up fresh blueberries the other day since they were on sale. So I didn’t have to spend a lot of time trying to figure out what I was going to bake, moist lemon blueberry loaf it was going to be!
We all love blueberry treats and this delicious quick bread has the right balance of sweetness with a hint of lemon flavor. It goes down well with the kids too, especially if it is topped with the sweet lemon glaze, that is reminiscent of the popular Starbucks lemon cake!
Summer is not far off anyway, but really who needs to wait for summer to enjoy this blueberry lemon bread? Although it is good to make this delicious loaf when lemons and blueberries are in season, I really see no reason why you can’t enjoy this bread all year round.
Especially if you manage to find blueberries on sale as I did! It would be the perfect opportunity to bake this beautiful lemon loaf studded with blueberries.
As gorgeous as this lemon blueberry bread is to look at, it is equally delicious as well. The lemony notes scream summer! You don’t even need those ready-made boxed mixes to make this blueberry lemon bread, it is much more flavorful when made from scratch!
For a change, you can top it with some crumb or streusel topping and bake. Yumminess all the way 😀
- You may also enjoy these fruity bakes
- How to make lemon blueberry bread – Step by step instructions
- Lemon Blueberry Bread Recipe | Lemon Blueberry Loaf Cake
You may also enjoy these fruity bakes
- Eggless Orange Cupcakes
- Eggless Mango Loaf
- Moist Banana Bread
- Eggless blueberry crumb bars
How to make lemon blueberry bread – Step by step instructions
Step 1: Prepare the loaf pan
Preheat the oven to 350 degrees F/180 degrees C, position a rack in the middle of the oven. Grease a 9 x 5-inch loaf pan with little butter and dust with flour to coat the pan, or you may use parchment paper with an overhang to remove the bread with ease. {My loaf pan dimensions- 25.5 cms x 11.5 cms (10 x 5 inches), height of 7 cms}.
Step 2: Whisk dry ingredients
In a medium mixing bowl, sieve 1.5 cups flour, 1.5 tsp baking powder, and 1/4 tsp baking soda. Add 1/2 tsp salt, whisk the dry ingredients until well combined. Set aside.
Step 3: Coat blueberries with flour
Coat 1 cup of blueberries with 1/2 tablespoon of flour, set aside.
Step 4: Cream butter and sugar
In the bowl of your stand mixer fitted with the paddle attachment beat 1/2 cup unsalted butter and 1 cup sugar on medium-high speed until light and creamy, scraping down in between, should take about 2-3 minutes. Or you can use an electric hand mixer/beater.
Step 5: Add eggs
Add in the eggs one at a time, continue beating on medium-high speed.
Step 6: Vanilla extract, lemon zest and juice
In goes 1 tsp vanilla extract, 1 tbsp lemon zest, and 3 tbsp lemon juice. Beat on medium speed for another 30 seconds.
Step 7: Add dry ingredients and milk alternately
Now reduce to the lowest possible speed , alternately add the dry ingredients and 1/2 cup milk, starting with flour and ending with flour. ( DO NOT OVERMIX ).
Step 8: Fold in blueberries
Sift the blueberries to remove excess flour. Add the blueberries. Fold it gently in the batter.
Step 9: Bake
Transfer the batter to the baking pan. Gently tap it on the counter 2-3 times to remove the air bubbles. Bake on the middle rack for 60 minutes or until the toothpick inserted in the center of the bread comes out clean. If the bread is browning quickly, cover the tin loosely with an aluminum foil after 40-45 minutes and continue baking until the bread is cooked.
Step 10: Cool the loaf on a wire rack
Transfer the bread to a cooling rack. Let it cool down in the tin for 10 minutes, then remove from the tin and cool on the rack completely.
Step 11: Lemon glaze
For the lemon glaze: Add confectioner’s sugar and lemon zest (if using) in a bowl, add the lemon juice, little at a time until it reaches the desired consistency. If it’s too runny, add a little confectioner’s sugar, if it is too thick, add some more lemon juice. Drizzle over the cooled loaf. Enjoy a slice of this l emon blueberry quick bread with tea or coffee!
Notes
- This recipe has the right sweetness and lemon flavor for us. If you like a less sweet lemon blueberry bread, reduce the sugar to 3/4 cup.
- If you want more lemon flavor, add 2 tbsp lemon zest in total. You can also skip the vanilla extract and use 1 tsp of lemon extract instead.
- Double the lemon glaze if you want to cover the entire cake with the glaze.
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Lemon Blueberry Bread Recipe | Lemon Blueberry Loaf Cake
Ingredients1x2x3x
For the lemon blueberry bread
- 1 & 1/2 cup / 7.5 oz / 214 grams all-purpose flour, spooned and leveled
- 1 cup / 7.4 oz / 210 grams sugar
- 1/2 cup / 4 oz / 113 grams unsalted butter
- 2 large eggs
- 1 & 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt, skip if using salted butter
- 1 teaspoon pure vanilla extract
- 3 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1/2 cup milk
- 1 cup blueberries + 1 tbsp to top the loaf
For the lemon glaze
- 1/2 cup confectioner’s sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
Instructions
- Preheat the oven to 350 degrees F/180 degrees C, position a rack in the middle of the oven. Grease a 9 x 5-inch loaf pan with little butter and dust with flour to coat the pan, or you may use parchment paper with an overhang to remove the bread with ease. {My loaf pan dimensions- 25.5 cms x 11.5 cms (10 x 5 inches), height of 7 cms}.
- In a medium mixing bowl, sieve flour, baking powder, and baking soda. Add salt, whisk the dry ingredients until well combined. Set aside.
- Coat the blueberries with 1/2 tablespoon of flour, set aside.
- In the bowl of your stand mixer fitted with the paddle attachment beat the butter and sugar on medium-high speed until light and creamy, scraping down in between, should take about 2-3 minutes. Or you can use an electric hand mixer/beater.
- Add in the eggs one at a time, continue beating on medium-high speed.
- In goes the vanilla extract, lemon zest, and lemon juice. Beat on medium speed for another 30 seconds.
- Now reduce to the lowest possible speed, alternately add the dry ingredients and milk, starting with flour and ending with flour. (DO NOT OVERMIX).
- Sift the blueberries to remove excess flour. Add the blueberries. Fold it gently in the batter.
- Transfer the batter to the baking pan. Gently tap it on the counter 2-3 times to remove the air bubbles. Bake on the middle rack for 60 minutes or until the toothpick inserted in the center of the bread comes out clean. If the bread is browning quickly, cover the tin loosely with an aluminum foil after 40-45 minutes and continue baking until the bread is cooked.
- Transfer the bread to a cooling rack. Let it cool down in the tin for 10 minutes, then remove from the tin and cool the bread on the rack completely.
- For the lemon glaze: Add confectioner’s sugar and lemon zest (if using) in a bowl, add the lemon juice, little at a time until it reaches the desired consistency. If it’s too runny, add a little confectioner’s sugar, if it is too thick, add some more lemon juice. Drizzle over the cooled loaf. Enjoy a slice of this lemon blueberry quick bread with tea or coffee!
Notes
- This recipe has the right sweetness and lemon flavor for us. If you like a less sweet lemon blueberry bread, reduce the sugar to 3/4 cup.
- If you want more lemon flavor, add 2 tbsp lemon zest in total. You can also skip the vanilla extract and use 1 tsp of lemon extract instead.
- Double the lemon glaze if you want to cover the entire cake with the glaze.
- Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
Nutrition
