Mini Mochaccino Cheesecakes
By :I Love My Instant Pot Gluten Free Diet by Michelle Fagone
Print Recipe
When you need your cheesecake, chocolate, and coffee all in one, and you need it to go, grab one of these mini desserts and hit the road. Your taste buds will never know that with every indulgent bite these cheesecakes are gluten-free, down to the chocolatey crust!
Votes: 1
Rating: 4
Rate this recipe!
Course Dessert
Cuisine Modern
Difficulty Easy
Browse Category Dessert
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Almonds, Butter, Cream Cheese, Eggs
Prep Time 5 minutes
Cook Time 20 minutes
Servings
6 servings
Ingredients
Crust
  • 1/2 cup old-fashioned oats
  • 8 whole, raw almonds
  • 1/4 cup unsweetened cocoa
  • 2 tbsp granulated sugar
  • 3 tbsp unsalted butter, melted
  • 1/8 tsp salt
Cheesecake Filling
  • 6 ounces cream cheese cubed and room temperature
  • 1 tbsp sour cream room temperature
  • 1/4 tsp vanilla extract
  • 2 tsp instant espresso powder
  • 1/4 cup granulated sugar
  • 1 large egg room temperature
Course Dessert
Cuisine Modern
Difficulty Easy
Browse Category Dessert
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Almonds, Butter, Cream Cheese, Eggs
Prep Time 5 minutes
Cook Time 20 minutes
Servings
6 servings
Ingredients
Crust
  • 1/2 cup old-fashioned oats
  • 8 whole, raw almonds
  • 1/4 cup unsweetened cocoa
  • 2 tbsp granulated sugar
  • 3 tbsp unsalted butter, melted
  • 1/8 tsp salt
Cheesecake Filling
  • 6 ounces cream cheese cubed and room temperature
  • 1 tbsp sour cream room temperature
  • 1/4 tsp vanilla extract
  • 2 tsp instant espresso powder
  • 1/4 cup granulated sugar
  • 1 large egg room temperature
Votes: 1
Rating: 4
Rate this recipe!
Instructions
  1. For Crust: Lightly grease six silicone cupcake liners with either oil or cooking spray.
  2. In a small food processor, pulse oats, almonds, unsweetened cocoa, sugar, butter, and salt. Transfer crumb mixture to liners and press down along the bottom and one third of the way up the sides of the pan.
  3. For Cheesecake Filling: Using a hand blender or food processor, cream together cream cheese, sour cream, vanilla, espresso powder, and sugar. Pulse until smooth. Slowly add egg. Pulse 10 seconds. Scrape the bowl and pulse until batter is smooth. Transfer batter into silicone cupcake liners.
  4. Add 1 cup of water to the Instant Pot®. Insert steam rack. Place steamer basket on steam rack. Carefully place cheesecakes in steamer basket. Lock lid.
  5. Press the Manual or Pressure Cook button and adjust cook time to 20 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid.
  6. Remove steamer basket from pot. Let cheesecakes cool at room temperature 10 minutes.
  7. Cheesecakes will be a little jiggly in the center. Refrigerate at least 1 hour to allow them to set.
2 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *