Mini Mochaccino Cheesecakes
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!
Servings Prep Time
6servings 5minutes
Cook Time
20minutes
Servings Prep Time
6servings 5minutes
Cook Time
20minutes
Ingredients
Crust
  • 1/2cup old-fashioned oats
  • 8 whole, raw almonds
  • 1/4cup unsweetened cocoa
  • 2tbsp granulated sugar
  • 3tbsp unsalted butter, melted
  • 1/8tsp salt
Cheesecake Filling
  • 6ounces cream cheesecubed and room temperature
  • 1tbsp sour creamroom temperature
  • 1/4tsp vanilla extract
  • 2tsp instant espresso powder
  • 1/4cup granulated sugar
  • 1large eggroom temperature
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.