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instant pot mason jar cheesecake with cherry pie filling topping

Mason Jar Cheesecake

Mason Jar Cheesecake made in the instant pot are cute, creamy, delicious, portable & get’s done so quickly. You can make these instant pot mini cheesecake in mason jars with a variety of your favorite toppings and make them well ahead of time.
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Course: Dessert
Cuisine: American
Keyword: cheesecake jars, Instant pot cheesecake in jars, instant pot mini cheesecake in mason jars, Mason Jar Cheesecake
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Servings: 5 people
Calories: 533kcal
Author: Meghna
Cost: $4

Equipment

Ingredients

For the cheesecake filling

  • 16 ounces cream cheese **Two 8 oz blocks room temperature cream cheese.
  • ¼ cup sour cream **room temperature.
  • 1 large egg **room temperature. Read NOTES below for tips.
  • 1 tsp Vanilla Extract **sub it with vanilla essence if that's what you have.
  • ⅓ cup Sugar **granulated white sugar.

For the cheesecake crust

  • ⅔ cups graham crackers **finely ground. I used honey graham crackers.
  • 3 tbsp Unsalted Butter **melted.
  • 1.5 tbsp Sugar **granulated white sugar.

Instructions

Make cheesecake crust

  • Take about 4 sheets of graham crackers and break them into small pieces. Now, you can either grind them finely in a food processor or use a simple zip lock bag & a rolling pin. This is how you can make it using a zip lock bag: Add the small pieces of graham crackers inside a zip lock bag, place the bag flat on the kitchen counter top (refer the video above for more details) and roll a rolling pin pressing down crushing all the graham crackers as you go. Repeat the process until the crackers are ground finely.
    crushing graham crackers in a zip lock bag with a rolling pin
  • Now, transfer the finely ground graham crackers into a clean bowl, add melted butter & 1.5 tablespoons sugar. Whisk well until you achieve a wet sand like texture and consistency. The crust is ready.
    graham cracker crust in a transparent bowl with a spoon

Set the crust

  • Add about 2-3 tablespoons crust into each 4 ounce mason jars and press down the crust with the help of a small glass or your finger tips or the back of a spoon. Pressing down the crust will help it set well and prevent it from falling apart. However, do not apply too mush pressure. Set aside all the mason jars with crusts.
    setting curst in mason jars

Make mason jar cheesecake batter

  • Add the room temperature cream cheese, sugar & the vanilla extract into a large bowl and beat with the help of a hand mixer at low speed until the sugar is well incorporated into the cream cheese.
    beating cream cheese, vanilla, sugar in a clear bowl with hand mixer
  • Now, add the room temperature egg and beat at low speed until the egg is just mixed. DO NOT over mix. Add the room temperature sour cream and beat again at low speed to just mix it. Avoid over mixing. You can add the sour cream first and add the egg at the end. It's totally up to you. The cheesecake batter is ready.
    making mason jar cheesecake batter

Set cheesecake in jars

  • Add ¼ cup batter into each mason jar. Tap the jars gently (several times) on the kitchen counter top to pop all air bubbles. This will take a bit of your time. Secure the lids of the mason jars lightly, avoid tightening the lids.
    cheesecake batter in mason jars

Pressure cook cheesecake jars

  • Pour 1.5 cups water into the steel insert of the instant pot, place the metal trivet and place all the mason jars carefully on the trivet. Secure the lid of the instant pot, seal the valve and PRESSURE COOK on HIGH for 6 minutes. Once, the cooking cycle is over the instant pot will begin to beep, allow a complete natural pressure release. Open the lid of the instant pot carefully once the floating metal pin on top of the lid drops. Allow the mason jars to reach room temperature inside the instant pot for best results.
    pressure cooking mason jar cheesecakes

Chill, decorate & serve

  • Once, the mason jars have reached room temperature pop them inside the fridge and allow them to rest for 3-4 hours or overnight. When you are ready to serve add your favorite toppings on top of the mason jar cheesecake and enjoy! We used a simple cherry pie filling as the topping in this recipe. Do not forget to read the Notes below. Find the step by step photos above and also a short recipe video.
    cherry pie filling topping on cold cheesecake jars

Video

Notes

Calorific details are provided by a third party application & are to be used as indicative figures only. If you are on a restricted diet please do use your own preferred nutritional calculator.
 
Nutrition Facts
Mason Jar Cheesecake
Amount Per Serving
Calories 533 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 24g150%
Trans Fat 0.3g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 154mg51%
Sodium 383mg17%
Potassium 173mg5%
Carbohydrates 32g11%
Fiber 0.4g2%
Sugar 24g27%
Protein 8g16%
Vitamin A 1554IU31%
Vitamin C 0.1mg0%
Calcium 117mg12%
Iron 1mg6%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 533kcal | Carbohydrates: 32g | Protein: 8g | Fat: 42g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 154mg | Sodium: 383mg | Potassium: 173mg | Fiber: 0.4g | Sugar: 24g | Vitamin A: 1554IU | Vitamin C: 0.1mg | Calcium: 117mg | Iron: 1mg