Curried Chickpeas with Spinach
Mini Mochaccino Cheesecakes
| By : |
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
6 servings
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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
Ingredients
Crust
Cheesecake Filling
|
|
Instructions
- For Crust: Lightly grease six silicone cupcake liners with either oil or cooking spray.
- 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.
- 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.
- 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. - 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.
- Remove steamer basket from pot. Let cheesecakes cool at room temperature 10 minutes.
- Cheesecakes will be a little jiggly in the center. Refrigerate at least 1 hour to allow them to set.
Michelle Fagone is a recipe developer, food blogger, and the author of several cookbooks including The “I Love My Instant Pot” Recipe Book, The “I Love My Instant Pot” Paleo Recipe Book, and The “I Love My Instant Pot” Gluten-Free Recipe Book. On her site, CavegirlCuisine.com, Michelle shares recipes and knowledge about the health benefits of cooking with local, fresh, unprocessed foods. Cavegirl Cuisine was named one of the Top 50 Paleo Blogs of 2012 by the Institute for the Psychology of Eating. Michelle lives in Louisville, Kentucky.
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