Instant Pot Mini Egg Cheesecake

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Looking for the ultimate Easter dessert to make in your Instant Pot? Well, look no further. This Instant Pot Mini Egg Cheesecake ticks all the boxes, it is creamy and rich, with a slight crunch from the crushed mini eggs throughout the filling. What goes better with mini eggs than more mini eggs? So I have topped this cheesecake masterpiece with a silky chocolate ganache, and more mini egg goodness.

 I know… I have said more than once now that I was going to stop making cheesecakes… well, the b*tch lied. I cannot resist how easy it is to make a decadent, company-worthy cheesecake in the Instant Pot. I am also a smidge of an emotional eater… and in these times, good food can be a real comfort. So I made this cheesecake with lots of love, and lots of mini eggs, for my family. I have also made these as cheesecake bites! Check out the end of the recipe to see those.

If anyone wants any mini eggs… I still have about 2lbs of them…

Make the Crust

I opted to make this cheesecake using a traditional graham cracker crust. It would also be fantastic with a chocolate crust (I would recommend using the Oreo crust from my Irish Cream Cheesecake recipe).

Melt butter in the microwave for approx 30 seconds, and stir into the graham cracker crumbs, to form a wet-sand like texture. Grease a 7 Inch Springform Pan, and line the bottom with parchment paper. Press the crust into the pan firmly and evenly. Place in the freezer to chill while you make the filling (or for at least 10 minutes).

Make the Filling

This is the same filling base that I use for the majority of my cheesecake recipes, with crunchy, delicious, crushed mini eggs folded in.

Beat room temperature cream cheese and sugar until light and fluffy. Add the Greek yogurt/sour cream and vanilla. Add the eggs, one at a time, and beat until just incorporated. Crush the mini eggs. I used a rolling pin to furiously smash them, but you could also chop them, or even put in a food processor. Fold the crushed mini eggs into the filling.

Cook the Cheesecake

Pour the filling into the chilled crust, and tap on the counter to bring any air bubbles to the surface. Pop the bubbles with a fork or toothpick. Cover the cheesecake with foil.

Put 1 1/2 cups of water in the bottom of the Instant Pot. You will need to use the trivet to keep the pan off the bottom of the pot. Carefully lower the cheesecake into the Instant Pot, either with a silicone bakeware sling or the trivet handles. Put the lid on the Instant Pot, turn the knob to Sealing, and set to High Pressure for 40 minutes.

When the time is up, allow to naturally pressure release for 10 minutes before venting. Carefully remove the cheesecake from the Instant Pot (I like to use these silicone mini mitts) and allow to cool to room temperature (approx an hour). Run a sharp knife around the edge of the pan, and transfer to refrigerator to chill for at least 4 hours.

Make the Ganache

Place the chocolate chips and cream in a microwave safe bowl. Microwave for 30 seconds, and then whisk until all chocolate chips are melted. If they are not melted after whisking for one minute, microwave for an additional 10 seconds, and whisk again. Allow to cool slightly before pouring on top of the chilled cheesecake. Top with chocolate shavings and/or more mini eggs (if desired). Return the Instant Pot Mini Egg Cheesecake to the fridge to set the ganache.

Mini Cheesecake Variation

To make these mini cheesecake bites, you will need to have the Silicone Egg Bite Mold. If you only have one tray (like I do, since mine came in a set) you will need to half the recipe. If you have two trays, you can use the full recipe. You may have some leftover filling, I just put the leftover filling into a ramekin, which I cooked on top of the trays.

Grease the egg bite tray. Press the crust mixture firmly into the bottom of each mold. Chill for ten minutes, then pour in the filling. Do not overfill the molds. Cover the trays with foil. If you are using two trays, stack them slightly offset on the trivet. Lower carefully into the Instant Pot. If you have a ramekin with extra filling, place it carefully on top.

Put the lid on the Instant Pot, turn the knob to Sealing, and set to High Pressure for 25 minutes. When the time is up, allow to manually pressure release for 10 minutes before venting. Allow trays to cool to room temperature, and then chill for at least 2 hours before topping with the ganache and mini eggs.

Enjoy!