INSTANT POT® MINI HEART-SHAPED CHOCOLATE CHEESECAKES
Adorably delicious and super-easy 4-inch heart-shaped chocolate cheesecakes are the perfect Valentine's Day dessert! I use Lavazza Crema e Gusto Ground Coffee but use whatever is your personal favorite.
Provided by Cakeatron
Categories Chocolate Cheesecake
Time 9h55m
Yield 6
Number Of Ingredients 10
Steps:
- Prepare 3 (4-inch) heart-shaped springform pans by wrapping the outside with aluminum foil.
- Combine cookie crumbs and melted butter in a small bowl, tossing to coat. Press mixture evenly in the bottom of the prepared pans.
- Beat cream cheese with a fork in a medium bowl until smooth. Gradually add sugar, beating with the fork until well blended. Add egg and mix well.
- Pour hot coffee over chocolate chips in a small bowl. Stir until melted and smooth. Add to cream cheese mixture and blend well. Stir in heavy cream, vanilla, and salt; mix until smooth. Pour batter into the prepared pans.
- Pour 1 cup water into a multi-functional pressure cooker (such as Instant Pot®). Place a steamer rack in the bottom and place 2 batter-filled pans on the rack. Top with another steamer rack and add the remaining batter-filled pan. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
- Remove the pans from the pot and allow to cool completely at room temperature. Refrigerate 8 hours to overnight. Release cheesecakes from the springform pans and top as desired before serving.
Nutrition Facts : Calories 400.4 calories, Carbohydrate 21.3 g, Cholesterol 122.1 mg, Fat 32.7 g, Fiber 0.2 g, Protein 7.4 g, SaturatedFat 19.9 g, Sodium 305.8 mg, Sugar 13.2 g
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